Baked Mushroom Risotto with Caramelized Onions

This winter has been a pretty mild one for us New Englanders. I mean, with temps in the 40's through all of February it leaves little to complain about (don't get me started on the lack on snow!). But lately I have had trouble shaking the 5:00PM chills that come when the sun starts dropping. Bored with most of what I have been cooking lately for dinners I wanted to switch it up and make a stick to your bones, warm meal. This recipe has been pinned and repinned by lots of people on Pinterest (if you do not have one you are missing out!) It was originally posted on The Kitchn. After on friend posted a successful trial with the recipe I knew I had to make it. Totally worth it, and a big hit with the hubs.

I followed the recipe from The Kitchn, next time I would make several changes. Number 1, vegan shmeagan! I am using what I have on hand, no tofutti! If you need this for your particular diet please make the substitutions necessary for you. For me? I want butter next time! See below for my changes to the original.

PS. Thank you to my husband for the wonderful action shots taken while I was cooking!

Baked Mushroom Risotto with Caramelized Onions
serves 4 to 6

1/2 ounce package dried Porcini mushrooms, finely chopped and lightly rinsed to remove dirt
2 Cups boiling water
2 Tablespoons olive oil or butter
2 medium yellow onions, cut into a small dice (about 1 1/2 cups)
4 cloves garlic, finely minced
1/2 pound Cremini mushrooms, cleaned and sliced
1/2 sprig fresh rosemary, if you are not into this flavor substitute fresh Thyme
1 cup Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1 Tablespoons balsamic vinegar
2 cups vegetable  or chicken broth
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

That's a lot of mushrooms!

Heat the oven to 300°F.

Place the dried mushrooms in a ceramic bowl and pour boiling water over them. Set them aside to steep until needed.

Woo! Look at those onions go! Everyone into the pot!

Heat 2 tablespoons butter in a 3-quart (or larger) Dutch oven over medium heat. If you do not have a dutch oven or stove top safe casserole dish, feel free to use a stock pot and add to a casserole before baking. Add the onion and garlic and cook, stirring occasionally, for about 10 minutes, or until soft and golden.

I am still always amazed when things start like this...

Push the onions to the side of the pot, and turn the heat up to medium-high. Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan. Add 1/2 the salt.

....and reduce down to this!

Drain the dried mushrooms and reserve the steeping liquid. Add the mushrooms to the pan and mix in with other mushrooms.  Add the rice and cook, stirring once or twice, for about 5 minutes, or until the rice begins to turn transparent.

Ignore the rosemary here, I would save it for the end next time.

Turn the heat to high and add the white wine, vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan to deglaze all the wonderful bits sticking to the pan. Stir in the remaining salt and pepper.

Bring to a boil. Add rosemary spring and cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes. (if you are using a separate casserole now is when you want to transfer from the pot).

While the risotto is cooking, use this time to caramelize some onions to top. Recipe below. When the risotto has finished baking, let it stand uncovered for 5 minutes before serving. Serve a heaping serving in a shallow bowl with a  pile of caramelized onions, a little extra pepper and salt to taste.

After 35 minutes in the oven you are greeted by this inviting sight! mmm

Caramelized Onions

2 Medium Onions
2 Tablespoons butter, olive oil, or a combination of both
salt and pepper

Slice onions in half from root to top. Slice each half into strips, again root to top. This method helps avoid the creepy looking worm onions that happen with slicing into half moons. In a medium pan add butter, olive oil, or a combination. Heat over medium low heat. When pan is hot add onions. Sprinkle liberally with salt and pepper, and reduce heat to low. Continue cooking for about 20-30 minutes stirring frequently. Your onions should become a medium to dark brown. Try not to eat them all before the risotto is done.