Day 304 - Baked Mushroom Risotto with Caramelized Onions

Did you know?

Did you know this??

Did you have absolutely ANY idea that you could BAKE a RISOTTO??

I didn't either until....
I Googled it.
Love that Google!
And I love risotto.
I made this one, but it was made on top of the stove and if you've ever made a risotto, you know that a lot of love and care goes into making this dish.
This is not a dish you can let simmer and go about setting the table or making the salad you're going to be serving with it.
No.
This is because you have to stand next to the stove and stir it while adding the chicken broth.
It. is. very. time. consuming.

BUT THIS BAKED RISOTTO...!!!

This you don't have to stir except for just a little while before you pop this baby into the oven.
I was SOOOOO excited to find this recipe and was hoping dinner tonight would be good.
I found it here at the kitchn and made some changes to it.

Baked Mushroom Risotto with Caramelized Onions - serves 4-6

8 oz. white button mushrooms, chopped
1 portobello mushroom, chopped
1/3 cup olive oil, divided
4 medium yellow onions
3 large cloves of garlic, minced
1 large spring fresh rosemary
1 cup Arborio rice
1/2 cup white cooking wine
2 tablespoon balsamic vinegar
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Greek yogurt or sour cream

Preheat the oven to 300 degrees F.
Finely chop one of the onions.
Heat 2 tablespoons of the olive oil  on medium in a 3 quart Dutch oven or 3 quart pot that is ovenproof.  Add the onion and garlic and cook about 8 minutes until translucent and soft.

Push the garlic and onion over to one side of the pot and turn the heat up to medium-high.
Add all of the chopped mushrooms and allow them to cook for 5 minutes without stirring.

Turn the mushrooms over and allow them to cook for another 5 minutes.
Add the rosemary sprig to the pot and stir the mushrooms and onions together.  Saute for a couple of minutes.
Add the rice and cook for about 4 minutes until the rice begins to turn transparent, stirring only once or twice in the process.

Increase the heat to high and add the wine, vinegar and vegetable broth, stirring as you add to remove any bits of onion, garlic, or mushrooms sticking to the bottom of the pot.
Add the salt and pepper and stir to combine.
Bring to a boil.
Remove from heat, securely cover with a lid and place into oven to bake for 35 minutes.
While the risotto is in the oven, prepare the caramelized onions.
In a large skillet, heat the remaining olive oil over low.
Cut the remaining 3 onions in half and the thinly slice.  Add them to the skillet and generously sprinkle with salt.
Continue to cook on low for about 30 minutes until the onions are a dark brown, stirring occasionally.
Remove the risotto from the oven and let stand uncovered for 5 minutes before serving.
Serve with a dollop of Greek yogurt or sour cream and top with caramelized onions.

I rate everything I bake on a scale of 1-4 with 4 being the best and this Baked Mushroom Risotto with Caramelized Onions earned 4 rolling pins.
We really, really liked this!
Well, Mr. 365 and I did.
One daughter was out and our son was gone for dinner, too.
Our younger daughter isn't that nuts about mushrooms, so she didn't think it was all that great and she's not a big risotto fan.
The mushroom flavor was wonderful, but there were also so many other flavors going on with the balsamic vinegar and the wine.
I really liked the taste of the Greek yogurt with it, too.
I always opt to use the Greek yogurt in place of sour cream.  I feel like we're doing us a favor.
Even as little as it may be.

Thank you all for reading.  I really appreciate you taking the time to stop by.
I LOVE you!!

I give you BIG baking hugs and muffins!!