We have steak on a fairly regular basis (can't beat Aldi's price for petit filet mignons). Normally, I serve the steaks with sautéed mushrooms, bread, and a green salad. If I'm feeling fancy, or if we're having guests for dinner, I'll add this to the menu. This creamy risotto bakes in the oven...yes, it is baked. No need to stir for what seems like hours. If you like mushroom risotto, I encourage you to give this recipe a try!
Oven Baked Mushroom Risotto
1/2 oz dried porcini mushrooms
2 cups boiling water
1 medium onion, finely chopped
5 Tbsp butter
8 oz dark-gilled fresh mushrooms
6 oz uncooked arborio or canaroli rice
5 oz dry madiera (or other dry wine)
salt and pepper to taste
2 Tbsp grated parmesan
2 oz Parmesan cheese, shaved
Soak the dried mushrooms in the boiling water in a bowl for 30 minutes. Drain the mushrooms and chop in 1/2 inch pieces. Place in a paper towel-lined sieve over a bowl and press to remove the excess moisture, reserving the mushrooms and liquid. Chop the mushrooms fine.
Saute the onion in the butter in a saucepan over low heat for 5 minutes. Add the fresh mushroom and chopped porcini mushrooms. Sweat for 20 minutes. Stir in the rice, wine, reserved mushroom liquid, salt, and pepper. Bring to a simmer.
Spoon into a 9 inch baking dish that has been warmed in a 300 degree oven. Place on the center rack and bake for 20 minutes. Stir in the grated parmesan cheese. Bake for 15 minutes longer. Remove from oven. Before serving, sprinkle with shaved Parmesan cheese.
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