Baked Mushroom Risotto with Caramelized Onions
- 1/2 ounce dried shiitake or porcini mushrooms, finely chopped
- 2 cups boiling water
- 1/3 cup olive oil, divided
- 4 yellow onions (about 2 pounds)
- 4 cloves garlic, finely minced
- 1/2 pound cremini mushrooms, cleaned and sliced
- 1 large sprig fresh rosemary
- 1 cup Arborio or short-grain white rice
- 1/2 cup dry white wine, such as Sauvignon Blanc (make sure it's vegan!)
- 2 tablespoons balsamic vinegar
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, plus more to garnish
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cremini mushrooms (1/2 pound)
- Garlic (4 cloves)
- Rosemary, fresh (1 large sprig)
- Shiitake or porcini mushrooms, dried (1/2 ounce)
- Yellow onions (about 2 pounds) (4)
- Canned Goods
Vegetable broth (2 cups)
- Condiments
- Balsamic vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Olive oil (1/3 cup)
- Salt (1 teaspoon)
- Pasta & Grains
- Arborio or short-grain white rice (1 cup)
- Drinks
- Water (2 cups)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published September 7, 2011 (1 year ago).
352 people saved this recipe.
