Baked Mushroom Risotto

Baked Mushroom Risotto

Yay, more risotto! This one is a lot less hands-on, which is nice, even though I’m pretty lazy about my risotto-stirring. It’s not as creamy as the others, but the mushroom flavor is quite rich, and the caramelized onions can just about make you forget this is vegan. (Unless you caramelize them in butter. Then it’s just kind of not vegan. But oil works fine! That’s what I used!)

I’ve found from time to time that I have trouble finding dried mushrooms, or that they’re extremely expensive. Unfortunately, my advice isn’t very useful; I generally wait for them to come back in stock at Trader Joe’s and buy up a bunch of them. They’re not spectacularly delicious, but they are pretty decent, and quite affordable. I ration them out over the dry-mushroom-less months and wait for them to return. If you know of a more reliable supplier, I’d be thrilled to also know of them! I promise to leave enough for you!

Not a bit of this was leftover among the three of us. The mascarpone was a popular addition, since I don’t currently live with vegans.

Baked Mushroom Risotto, adapted from The Kitchn

1 package (0.88 oz) dried mushroom medley (or about that much, whatever; about 3/4 oz.), broken up or chopped finely
2 c. boiling water
1/4 c. plus 2 Tbsp. olive oil, divided
2 lbs. onions (about 4 large)
6 cloves garlic, minced
1/2 lb. cremini mushrooms, sliced
1-2 sprigs rosemary
1 c. Arborio rice
1/2 c. dry white wine
2 Tbsp. Balsamic vinegar
2 c. vegetable broth
salt and pepper to taste
mascarpone cheese for garnish (optional; makes dish non-vegan)

Heat the oven to 300F. Rinse the dried mushrooms lightly to remove grit. Put them in a bowl and pour the boiling water over them. Let them soak for 15 minutes or so.

Meanwhile, heat 2 Tbsp. of the oil in a large, oven-safe Dutch oven over medium heat. Dice one of the onions finely and put it in the oil to soften. Add the garlic after about 2 minutes. Cook until both are getting golden, 8-10 minutes. Add the sliced creminis and up the heat, cooking until the onions are soft and brown, about 15 minutes.

Drain the dried mushrooms, reserving their soaking liquid. Add them to the pot along with the rosemary once the creminis are browned to your liking. Stir in the rice and cook until the ends of the grains are translucent. Deglaze with the wine, scraping up any brown bits. Once they’re scraped up, add the vinegar, broth, and reserved mushroom soaking liquid. Taste the broth for seasoning — it will probably need salt! Bring the pot up to a boil, then put the lid on it and put it in the oven for 35-40 minutes.

Heat the rest of the oil in a large pan over medium-low heat. Slice the rest of the onions and cook them slowly in the oil, stirring every few minutes, until they’re deliciously caramelized. Let them go as long as you can!

To serve, scoop onions onto a bowlful of risotto. If you aren’t vegan and wish to be decadent, add a bit of mascarpone to each serving.


~ by iliadawry on 29 April 2013.

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