Oven Baked Porcini Thyme Risotto Recipes

PORK TENDERLOIN RISOTTO BAKE

Steps:

• In a large saucepan, heat 1 tablespoons of the oil over medium heat.
• Fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes.
• Add the rice and stir to coat the grains.
• Add the stock and wine and bring to a boil.
• Cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes.
• Add the peas and parmesan cheese.
• Scrape into a 13" x 9" baking dish.
• Meanwhile, cut the pork into 2" thick slices.
• With a meat mallet, pound to 1/4" thickness. Sprinkle both sides with rosemary and the remaining salt and pepper.
• In a skillet, heat the remaining oil over medium-high heat and brown the pork.
• Arrange on top of the risotto.
• To make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine.
• Sprinkle over the pork.
• Cover with foil and bake in a 375 degree F oven for 20 minutes.
• Uncover and bake until the topping is golden, about 10 minutes.

PORCINI RISOTTO

Steps:

• Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
• Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
• After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
• To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.