Classic Baked Risotto

Baked? Traditionally the preparation of Risotto requires approximately a half-hour of constant stirring over a hot stove. With this easy version, the stirring is replaced with 30 minutes of baking, allowing time to prepare the rest of your meal or to simply sit and relax before dinner.

Classic Baked Risotto

Makes 4 to 6 servings.


  • 2 tbsp (25 mL) butter
  • 4 cups (1 L) assorted wild mushrooms [shiitake, porcini, oyster, chantrelle], chopped
  • 1/4 tsp (1 mL) each: salt and freshly ground black pepper
  • 1/2 cup (125 mL) finely chopped onions
  • 1 tsp (5 mL) minced garlic
  • 1-1/2 cups (375 mL) U.S. short grain rice
  • 1/2 cup (125 mL) dry white wine
  • 3 cups (750 mL) chicken stock
  • 1/2 cup (125 mL) freshly grated Parmesan cheese
  • 1/3 cup (75 ml) coarsely chopped fresh parsley
  • Garnish: shaved Parmesan


  1. In heavy ovenproof saucepan, melt butter over medium-high heat. Add mushrooms, salt, pepper, onions and garlic, cook until mushrooms are golden and onions are tender, about 5 to 7 minutes. Stir in rice until well coated. Add wine and stock; bring to boil.
  2. Transfer pan to 350°F [180°C] oven, stirring occasionally, until liquid has been absorbed and rice is tender but firm in the centre, about 30 minutes.
  3. Remove from oven, stir in Parmesan and parsley and garnish with shaved Parmesan.