Baked Wild Mushroom Risotto

Ingredients

• 0.25 cups olive oil
• 1 leek , thinly sliced
• 1 small yellow onion , diced
• Salt to taste
• 1 pound wild or cultivated mushrooms , sliced
• 3 cloves garlic , minced
• 1 tablespoon fresh thyme leaves
• 1.5 cups Arborio rice
• 0.5 cups dry white wine
• 2 tablespoons balsamic vinegar
• 6 cups vegetable or chicken broth
• Salt and ground black pepper , to taste
• 1 ounce finely grated Parmesan cheese
• 4 sages leaves , finely chopped
• Reynolds Wrap® Aluminum Foil

Instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.

3. 3

   Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer 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.

4. 4

   Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.