Risotto is a traditional Italian rice dish that dates back to the Renaissance. The key ingredient is Arborio rice, which is a short, fat-grained Italian rice with a high starch content that makes the dish creamy without the addition of stock or water. I discovered that it can be successfully baked in the oven rather than stirred laboriously on top of the stove.
4 cups Chicken Stock or purchased low-sodium stock
1/2 cup dried porcini mushrooms
1 pound Portobello mushroom caps
4 tablespoons (1/2 stick) unsalted butter, divided
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 pound bulk Sweet Italian Sausage, Luganega, or purchased sausage
2 cups Arborio rice
1/2 cup dry white wine
3/4 cup freshly grated Parmesan or more to taste
Salt and freshly ground black pepper to taste
1. Preheat the oven to 400°F, and grease a 10 x 14-inch baking pan. Bring stock to a boil over high heat. Add dried porcini, pushing them down into the stock with the back of a spoon. Allow mushrooms to soak for 10 minutes, then remove mushrooms from stock with a slotted spoon, and chop. Set aside, and reserve stock.
2. Peel skin from Portobello mushrooms, and discard dark gills from the underside of caps. Dice mushrooms into 1/2-inch pieces.
3. Heat 2 tablespoons butter and oil in a large skillet over medium-high heat. Add diced mushrooms and cook, stirring constantly, for 3 to 5 minutes, or until mushrooms are browned and tender. Remove mushrooms from the skillet, and set aside.
4. Heat remaining butter in the skillet, and add onion and garlic. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Crumble sausage into the skillet, and cook for 3 minutes, or until sausage browns.
5. Add rice to the pan, and cook for 2 minutes, stirring constantly. Add wine to the pan, raise the heat to high, and cook for 3 minutes, stirring constantly, or until wine is almost evaporated. Add reserved stock, and bring to a boil. Scrape mixture into the prepared pan, cover the pan with aluminum foil, and bake for 25 to 30 minutes, or until rice is soft and has absorbed liquid. Stir in Parmesan, season to taste with salt and pepper, and serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.