Baked Mushroom Risotto with Caramelized Onions

What you'll need

  • 1/2 ounces dried shitake or porcini mushrooms
  • 2 cups boiling water
  • 1/3 cups olive oil
  • 4 unit yellow onions (2 pounds)
  • 4 cloves garlic, minced
  • 1/2 pounds crimini mushrooms, cleaned and sliced
  • 1 large sprig rosemary
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 2 tablespoons balsamic vinegar
  • 2 cups broth
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  1. Heat oven to 300 degrees. Rinse dried mushrooms to remove dust. Place in bowl and pour boiling water over. Steep while cooking onions.
  2. Chop one onion into fine dice. Heat 2 tablespoons olive oil in Dutch oven over medium heat. Add onion and garlic. Cook about 8 minutes until soft and golden. Push onion to side of post, turn heat to medium high. Add sliced cremini mushrooms and let cook 5 minutes without stirring. Flip and cook another 5 minutes until crust forms on bottom of pan.
  3. Drain dried mushrooms, reserving liquid. Add mushrooms and rosemary sprig, sauté briefly, mixing with the other elements in the pot.
  4. Add rice and cook, stirring once or twice, about 4 minutes, or until rice begins to turn transparent.
  5. Turn heat to high and add wine, vinegar, broth, and mushroom liquid. Stir and scrape the bottom of the pan to deglaze. Stir in salt and pepper.
  6. Bring to boil. Cover and bake about 35 minutes.
  7. Meanwhile, heat remaining

Submitted by: Liz