Baked Mushroom Risotto

No stirring. The oven does what your arm usually does.

⏱ 1 hr · easy · 🍽 serves 4

Ingredients

• 1 1/2 cups arborio rice
• 1 lb cremini mushrooms, sliced
• 4 tbsp butter
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock, hot
• 3/4 cup grated parmesan
• 2 sprigs thyme
• Kosher salt and black pepper

Steps

1. Heat the oven to 350F. Brown the mushrooms hard in 2 tbsp butter in a Dutch oven, 8 minutes. Remove.
2. Cook the onion in the remaining butter 6 minutes, then the garlic and thyme 1 minute.
3. Add the rice and stir 2 minutes until the edges look translucent.
4. Add the wine and let it disappear, then the hot stock. Bring to a simmer.
5. Cover and bake 20 minutes. Stir once, then bake 5 minutes more.
6. Off the heat, beat in the parmesan and mushrooms hard with a wooden spoon. That vigorous stir at the end is what makes it creamy.