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Baked Mushroom Risotto


Baked Mushroom Risotto Recipe

Ingredients:
  • 1/2 oz (14 g) dried mushrooms, any variety
  • 2 cups boiling water
  • 1 1/2 tablespoons butter
  • 1 medium onion, chopped
  • 1 clove garlic, minced or crushed
  • 8 oz (225 g) portabello mushrooms, stemmed and chopped into 1/2-inch dice
  • 1/2 celery stalk, chopped
  • 1 cup arborio rice
  • 1/3 cup water
  • 1/4 cup vermouth
  • 1 teaspoon sea salt
  • 2 oz (30 g) fresh Parmesan cheese, grated
  • 2 oz (30 g) fresh Parmesan cheese, shaved
  • fresh ground black pepper
Directions:
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