> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/baked-mushroom-risotto/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Baked Mushroom Risotto

A porcini and fresh mushroom risotto I bake in the oven instead of standing and stirring, then finish with Parmesan and butter until creamy.

## What you need

### Risotto

- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 oz dried porcini mushrooms (1 packet, ground to coarse crumbs in a food processor)
- 7 oz fresh mushrooms, sliced (1 container)
- 2 sprigs thyme (leaves only)
- 1½ cups risotto rice (Arborio) (1 1/2 cups)
- ⅓ cup dry white wine (1/3 cup)
- 3¾ cups boiling water (3 3/4 cups)
- 2 tsp salt

### To finish

- ½ cup grated Parmesan
- 3½ tbsp butter, softened
- ½ bunch parsley, chopped
- 1 tbsp brandy
- 1 clove garlic, crushed

## How I make it

1. Preheat the oven to 350°F (180°C).
2. Heat the olive oil in a medium ovenproof pot. Sauté the onion, porcini, fresh mushrooms and thyme for about 2 minutes, until golden.
3. Add the rice and stir. Pour in the white wine and cook until it evaporates.
4. Pour in the boiling water, add the salt and bring to a boil. Adjust the seasoning.
5. Cover, transfer to the oven and bake for 20 minutes.
6. Take the pot out of the oven and add the Parmesan, butter, parsley, brandy and garlic. Stir until creamy and serve right away.

## What I've learned

- If the pot looks dry while sautéing, I add 2 tablespoons of water so the onion and mushrooms don't scorch.

Source: https://chefef.com/en-us/recipes/baked-mushroom-risotto/