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Baked Mushroom Risotto

2,185 views · Published 6 August 2012 · 1:42 · Indexed 9 October 2026

Channel: Jerry James Stone · 2012 · Howto & Style

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This oven baked risotto recipe is rich, bold, and delicious, using Pinot Noir, cocoa, and miso. You have never had a vegetarian risotto this good before! 

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INGREDIENTS
1 teaspoon olive oil
1 small sweet onion, chopped (1/2 cup)
1 shallot, chopped (1/4 cup)
2 clove of garlic, minced
2 tablespoon butter
2 cups wild mushrooms, sliced
1 1/4 cup Cool Climate Pinot Noir
1 1/4 cup low-sodium vegetable stock
1 tablespoon dark miso
1 teaspoon cocoa
1 cup Arborio rice
1/2 cup freshly grated parmesan cheese
Salt to taste

INSTRUCTIONS
1. Sweat onions, shallots and garlic with 1 teaspoon of olive in large skillet, cooking until onions are translucent.

2. Transfer them to a medium-sized casserole dish.

3. Sauté mushrooms in 2 tablespoons of butter, transfer to casserole.

4. Whisk together Cool Climate Pinot Noir, vegetable stock, miso, and cocoa, transfer to casserole.

5. Add Arborio rice and Parmesan cheese, mix.

6. Cover the casserole and bake at 425 degrees F in a pre-heated oven for about 30 minutes until rice is fully cooked but still wet.

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