Indulge in the rich and creamy flavors of Italy with our Baked Parmesan Risotto with Marsala Mushrooms! This delightful dish combines the nutty taste of Arborio rice with the deep, savory notes of Marsala wine and earthy mushrooms, creating a culinary experience that will transport your taste buds straight to a cozy Italian trattoria. Perfect for a weeknight dinner or a special gathering, this recipe is not only easy to prepare but also yields a comforting meal that will impress your family and friends. Ready to elevate your dinner game? Let’s dive into the delicious world of baked risotto!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup Marsala wine
- 1 cup grated Parmesan cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onions until translucent, about 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
- In the same skillet, add sliced mushrooms and cook until they release their moisture and become golden brown, approximately 5-6 minutes.
- Pour in the Marsala wine and let it simmer, reducing the liquid by half. Remove the mushroom mixture from the heat and set aside.
- In the prepared baking dish, combine the Arborio rice, chicken or vegetable broth, remaining olive oil, salt, and pepper. Mix well to ensure even distribution.
- Spread the sautéed mushroom mixture evenly over the rice.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil, sprinkle grated Parmesan cheese over the top, and return to the oven uncovered for an additional 5-7 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let the risotto rest for 5 minutes to allow the rice to absorb any remaining liquid.
- Garnish with freshly chopped parsley before serving. Serve hot and enjoy the creamy, rich flavors of the Baked Parmesan Risotto with Marsala Mushrooms.
Tips
- Choose Quality Ingredients: The flavor of your risotto largely depends on the quality of your ingredients. Opt for a good quality Marsala wine and freshly grated Parmesan cheese for the best results.
- Don’t Rush the Cooking: Allow the mushrooms to cook until golden brown and the wine to reduce properly. This step enhances the depth of flavor in your risotto.
- Stir Occasionally: While baking, it’s not necessary to stir the risotto, but if you prefer a creamier texture, you can give it a gentle stir halfway through cooking.
- Rest Before Serving: Letting the risotto rest for a few minutes after baking allows the flavors to meld and gives the rice time to absorb any remaining liquid.
- Garnish for Presentation: A sprinkle of fresh parsley not only adds a pop of color but also a fresh flavor that complements the richness of the dish.
- Experiment with Add-ins: Feel free to add other vegetables or proteins, like peas or cooked chicken, to customize your risotto to your taste.
Nutrition Facts
Calories: 410kcal
Carbohydrates: 55g
Protein: 12g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 30mg
