Baked Wild Mushroom and Brown Rice Risotto

Welcome to Unfussy Epicure’s 100th post! Woooo! Party!

Thank you to all the guests at this table. I am so grateful that you’re with me on this journey.

I’ve been saving this very special recipe for post number 100, and I’m so glad to finally get to share it with you! I found this luscious wild mushroom risotto years ago in the original incarnation of Eating Well magazine – still a good magazine, but not as wonderful as in its early, ad-free version – and it is remarkable on many counts.

Count #1: It is easy to make. Scared off of risotto by the constant stirring? Try this one. You add everything to the pan, saute briefly, then throw it in the oven and forget it. It does take longer than a traditional risotto, but most of that is for mushroom soaking and baking, during which you can read a book, or do whatever you please.

Count #2: It’s healthy. Based on fiber-rich brown rice and flavored with lots of mushrooms, less than 2 tablespoons of oil and a mere 1/2 cup of cheese, this is a pretty virtuous meal, but…

Count #3: It tastes incredible! Though I’ve been making this for years and it has never failed me, I am still astonished every time at just how scrumptious it is. The rice is delightfully silky, with just the right amount of chew. I think if you were served this at a nice restaurant you would never guess it was brown rice; you’d just wonder how the chef managed to get the rice to a perfectly al dente chew without the slightest hint of chalkiness.

The flavor, meanwhile, is a mushroom lover’s dream come true – bold and rich and earthy. The surprise ingredient here is balsamic vinegar. It goes in with the cheese and parsley at the very end, waking the whole dish up with its gentle sweetness and acidity. Many people know that balsamic vinegar enhances the flavor of tomatoes and strawberries like nothing else can, but who would have guessed it would work on mushrooms too?

In short, unless you hate mushrooms, please try this recipe. The return on investment is fantastic. I have little doubt that if you make it once, you’ll make it again and again.

The one hurdle here is the price of dried porcini mushrooms. They cost a fortune – as much as $14 an ounce! – in those little half-ounce bags at the store. Look for larger bags at international groceries or online; the initial outlay may be more, but the value is far better and dried mushrooms last a long time if stored in a dark, airtight place. I just ordered an 8-ounce container for nine bucks (plus, admittedly, almost that much in shipping, but I also got a few other things) at Nuts.com.

Baked Wild Mushroom and Brown Rice Risotto

Serves: 4 Time: 90 minutes Hands-on: 25 minutes

1 ounce dried porcini mushrooms
1.5 cups hot water
4 teaspoons extra-virgin olive oil, divided
1 medium leek or yellow onion, chopped (rinse leek after chopping to get rid of any grit)
1 cup short-grain brown rice
2 cloves garlic, minced or pressed
1 teaspoon dried thyme or 1 tablespoon fresh (or you can skip it if you don’t have any)
1/2 cup white wine
3 cups chicken or mushroom broth
6 ounces cremini, baby bella, button, or other yummy fresh mushrooms, cleaned
1/2 cup grated Parmesan
1/4 cup fresh chopped parsley, plus sprigs for garnish, optional
2 teaspoons balsamic vinegar
salt to taste
freshly ground pepper

In a medium (4 cup) bowl, combine the porcinis with the hot water. Set aside for 30 minutes, then drain through a fine-mesh strainer into a bowl. Save the mushroom liquid (that’s where all the flavor is!) and chop the mushrooms fairly finely.

Preheat oven to 425.

Heat 2 teaspoons oil in an oven-proof deep saute pan or soup pot with lid. Add leek or onion and porcinis; cook until the onion or leek is tender, 5 minutes or so. Add rice, garlic, and thyme (if using), and stir until the rice is glossy with oil. Add wine and cook until most of it evaporates, 2 minutes or so. Add broth and porcini liquid, bring to a boil, cover, and place in the oven.

Bake 40 to 50 minutes, until the rice is tender with a little resistance to the tooth. If the risotto is soupy but the rice seems tender enough, put it on the stove at medium heat and cook, stirring, a few minutes or until the liquid evaporates.

While the risotto bakes, slice or quarter the fresh mushrooms, depending on how you like them. Heat the remaining 2 teaspoons olive oil (and a sliver of butter, if you’re tempted) in a medium skillet. Add the mushrooms and a little salt and cook, stirring occasionally – but not too often, you want them to brown in spots – for 5 to 7 minutes, until done to your liking.

When the risotto is done, stir in the cooked mushrooms (reserve a few to decorate the top of each serving), Parmesan, parsley, balsamic vinegar, and salt and pepper to taste. Serve in warm bowls, garnished with reserved mushrooms, parsley, and perhaps a shower of Parmesan and/or freshly ground pepper. Enjoy!
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