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Oven Risotto with Friesago and Mushrooms

Servings 4

Ingredients
  

  • 2 ½ tablespoons olive oil
  • ¼ teaspoon salt
  • 8 ounces cremini mushrooms sliced
  • 5 cups chicken broth more if needed
  • ¾ cups grated Friesago
  • ½ cup minced shallots
  • 1 ½ cups arborio rice uncooked
  • 1/3 cup dry white whine
  • 3 sprigs fresh thyme
  • ½ teaspoon ground black pepper

Instructions
 

  • Preheat oven to 350F degrees.
  • In a large Dutch oven, heat 1 tablespoon olive oil over medium heat. Cook shallots for one minute, add mushrooms and salt. Cover and cook until softened, 5-8 minutes.
  • Add rice and stir thoroughly. Add wine and cook until liquid is evaporated.
  • Add 4 ½ cups of the broth and all of the thyme. Stir, cover, and place on center rack in the oven. Bake for 45 minutes.
  • Remove risotto from the oven, and discard thyme sprig.
  • Add remaining olive oil, ½ cup broth, ½ cup Friesago, and pepper. Stir for one minute. The texture should be creamy, a bit loose, not stiff. Add more broth if necessary.
  • Season with salt and pepper to taste. Top with more Friesago, and serve.

Notes

Adapted from Amanda Paa’s One Pot Baked Mushroom Risotto