Guest Recipe: Josh D’s Mushroom Risotto

Now here is what I love.  I open my email and  there is a recipe!  Not only a recipe, but one designed to make life easier, while still being very, very tasty.  So thanks, Josh, I really appreciate you sharing this with us.  And I’m sure next time you’ll have pictures, right?

I’ve been meaning to share this for awhile, as I know a TON of folks love risotto, but it can be rather complicated to prepare. There is a method, however, of baking it in the oven where the end result will work exactly the same as the traditional method, but it’s less than half the work!

Mushroom-Herb Risotto

  • 2 1/2 cups chicken or vegetable stock
  • 1 cup arborio rice
  • 1/2 medium onion, chopped
  • 8 crimini mushrooms, sliced
  • 3 cloves garlic
  • 1/2 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste
  • 2 tbsp chopped parsley
  • 2 tbsp chopped basil
  • 1 ounce mascarpone or cream cheese
  • 1/4 – 1/2 cup parmigano reggiano, depending upon preference
  • olive oil for finishing (optional)

Preheat oven to 400 degrees. In an ovenproof casserole dish, mix together chicken stock, rice, onion, mushrooms, seasonings, and garlic. Cover with a tight fitting lid or aluminum foil. Bake for 40 minutes, stirring about every ten minutes or so. During the last stir, mix in herbs to infuse flavor into the rice. When rice is tender to the tooth (al dente) and all liquid is absorbed, remove from oven. Stir in parmigano and mascarpone cheese. Serve warm with your favorite protien. Manga! – Joshua De Mers

We always welcome favorite recipes you’d like to share.  Heck, that’s how JeffreyW ended up here, shared one little recipe and now what happened.   So email me – I finally added a permanent link.  See?  Over there, on the right.  Under Links.

One thought on “Guest Recipe: Josh D’s Mushroom Risotto

  1. Pingback: Risotto « Mental Meanderings

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