For an even richer flavor, try using homemade chicken or vegetable stock. You can also add a knob of butter along with the Parmesan cheese for extra creaminess. Feel free to experiment with different types of wild mushrooms, such as shiitake, oyster, or cremini. A mix of varieties adds complexity to the dish. Ensure the foil is tightly sealed to trap steam and cook the rice evenly. If the rice is still too firm after 30 minutes, add a little more broth and continue baking until tender. For a vegan option, substitute nutritional yeast for Parmesan cheese and use vegetable broth.
Baked Wild Mushroom Risotto
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS18
Elevate your next gathering with this effortlessly elegant baked risotto. Earthy wild mushrooms mingle with fragrant herbs and a touch of balsamic vinegar, creating a symphony of flavors that will delight your guests without requiring constant stirring at the stovetop.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol3 mg
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Fiber2 g
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Protein7 g
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Saturated Fat2 g
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Sodium455 mg
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Sugar4 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepHeat a large cast-iron skillet or saute pan over medium heat. Add the olive oil, leek, onions, and a pinch of salt. Cook until tender but not brown. (5 minutes)
03
StepAdd the mushrooms, garlic, and thyme and cook, stirring occasionally, until tender and slightly brown. (7 minutes)
04
StepAdd the rice and cook until the kernels are well coated with the oil and mushrooms. (2 minutes)
05
StepAdd the white wine, balsamic vinegar, broth, and a pinch each of salt and pepper. Bring the liquid to a boil, then remove from heat. (3 minutes)
06
StepTransfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente. (30 minutes)
07
StepRemove the baking dish from the oven and add the Parmesan cheese and sage. Stir, adjust seasoning if necessary, and serve immediately.
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Pearlie Boyer
Jun 20, 2025I've made this several times and it's always a hit. I sometimes add a touch of truffle oil at the end for extra indulgence.
Tierra Feil
Jun 11, 2025Easy to follow and delicious results. My family loved it!
Norval Hackett
Jun 2, 2025I used a mix of foraged mushrooms and the flavor was incredible!
Robin Ratke
May 27, 2025The balsamic vinegar adds a wonderful tanginess that complements the mushrooms perfectly.
Joshuah Macgyver
May 12, 2025This recipe is fantastic! The baked method makes it so much easier than traditional risotto.