Author Notes
This is an adaptation from a Food Network Kitchen recipe for broccoli cheddar risotto which was cloyingly heavy. I used the same oven technique but changed the major ingredients into something sublime! —Tonya Sarina
Continue After Advertisement
Ingredients
-
1 pound
white mushrooms, chopped coarsely
-
1
large onion, chopped
-
3 tablespoons
butter, divided
-
1-3/4 cups
arborio rice
-
1/3 cup
sherry
-
4 cups
chicken broth
-
1/2 teaspoon
salt
-
1/4 tsp tablespoons
pepper
-
1 cup
shredded jarlsberg cheese
-
3/4 cup
hot water
Directions
-
Heat oven to 425.
-
Put 2 Tbs of butter and the onions in a 4-6 quart dutch oven. Place in hot oven until butter is melted and onions are softened.
-
Stir in the chopped mushrooms and cook until they are soft.
-
Add rice and stir to coat with butter.
-
Add sherry and stir until it has cooked off (more or less).
-
Add all of the chicken broth and stir.
-
Put the lid on the dutch oven and bake it for 20-25 minutes -- takes 25 at altitude -- remove from oven (you can test to make sure it is tender).
-
Add hot water, the remaining 1 Tbs. butter and stir in the cheese. You can add a little more water if it needs to loosen up a bit.
-
Serve hot.
See what other Food52ers are saying.