Mushroom and Onion Risotto

I used to avoid risotto.  It is now one of my most favorite dishes.  Risotto is a starchy short grain rice that is made with hot stock or broth and flavored with meats, seafoods or vegetables.  Traditional risotto is made with hot stock and flavored with parmesean cheese.  This very smooth and creamy dish can be made as the main course or a compliment to an entree.  Use your imagination and creativity to conjure up a great combination that tickles you!  Try it with beef, chicken or vegetable stock.  Use wine, cheese or spice (perhaps saffron!) and develop your own favorite way to make it. 

Picture Courtesy Andrew Phay, 2009
This recipe is unique because it isn’t made on your stovetop where you stand for what seems like hours over a hot surface ladling stock over the risotto and slowly stirring the grains.  I don’t know about you, but my time is worth something to me.  I put mine in a 9 x 13 pan cover with the stock and bake it at 350 degrees for 45 minutes to an hour.  I stir it twice and leave it alone until ready to serve.  You will find that this recipe holds it’s heat which is desirable when you have a lot of things going on in the kitchen and you need it to take care of itself.  Don’t wait for it.  Let it wait for you!                    


Mushroom and Onion Risotto
1 1/2 C. risotto or rice
2 swirls olive oil
1 T butter
1 yellow onion diced small
3/4 C. rough chopped mushrooms

2 cans of beef broth, beef stock or 3 C. beef consume

Salt and Pepper to taste

Preheat oven to 350 degrees.  Soak rice in warm water for 30 minutes prior to assembling.  You can use rice for this recipe, but do not use minute rice. 

In a hot skillet, add olive oil and butter until melted.  Add chopped onion and mushroom, salt and pepper.  Saute until tender, about 5 minutes.  Turn off heat.  Place risotto in 9 x 13 glass baking pan and add sauted vegetables and broth.  Carefully carry to oven and bake for 45 minutes to an hour.  Occassionally stir as necessary.  Do check it for doneness and add stock as necessary.  Serve hot.
Rice is featured in the picture above.

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4 thoughts on “Mushroom and Onion Risotto

  1. Am making this dish for a second time – served it with shrimp one time and fried chicken tonight. It's so easy and SO good! I used chicken broth the first time and it was good too….

  2. That is excellent! I am delighted that you like it. It is a great side and depending on what you make with it, you can use it as the main course….and I like easy! Thanks for the post!

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