Baked Mushroom Risotto
Prep time
Cook time
Total time
Serves: 4-6 (as a main course)
  • 30 grams (~ 1 oz) dried mushrooms (porcini or mixed)
  • 2 cups boiling water
  • 2 tablespoons butter or extra virgin olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 340 grams (3/4 pound) mixed mushrooms, sliced
  • 1 ¼ cups arborio rice
  • 2 cups water
  • 1 tablespoon white miso paste
  • 1 teaspoon herbes de provence
  • ½ cup grated parmesan cheese
  • Salt and pepper, to taste
  1. Preheat the oven to 300 degrees.
  2. Rinse the dried mushrooms in a small strainer, place them in a bowl, and pour the boiling water over top. Set aside.
  3. Heat the butter or olive oil in a large dutch oven set over medium-high heat. Add the onion and garlic and sautee until softened and fragrant, about 3-4 minutes.
  4. Add the mushrooms to the pan and let them cook for 2 minutes before flipping them over and letting them cook for about 2 minutes on the other side. (The purpose of leaving them for 2 minutes is to develop some colour/crispness.) Stir in the rice, and cook for another minute or two until it begins to turn translucent.
  5. Add the rehydrated mushrooms and soaking water, water, miso paste and herbes de provence. Bring the mixture to a boil, then cover with a tight lid and transfer to the oven. Bake for about 35 minutes or until the liquid is almost completely absorbed. Stir in the parmesan cheese, season with salt and pepper (if desired) and serve immediately.
Recipe by (Cooking for) Kiwi & Bean at