2 cups arborio rice
3 Tbl butter
1 shallot, minced
1 cup white wine
1 Tbl Smoked Porcini, Shallot, and Mustard Blend
2 tsp Fleur de Sel
5 cups chicken stock, heated to simmering
1 cup grated Parmesan Cheese
Sauteed mushrooms, cooked bacon and peas for serving

Traditional stovetop Risotto requires slow additions of hot stock – it’s a dish you can’t step away from. When we saw this baked version, we wondered if it would really work. And it did! The rice is sauteed stovetop with butter then deglazed with wine. Add in the stock, cover and bake. Amazing!

We used our Smoked Porcini, Shallot, and Mustard Blend in this delicious side that can also stand in for a main. Top this risotto with sauteed mushrooms, bacon and peas for a comforting weeknight main course.


1.Preheat oven to 350°F. Set a dutch oven with a tight-fitting lid on the stove and head over medium
2.Heat the butter in the pot and add in the shallot. Saute until the shallot is translucent but not browned. Add in the rice and stir to coat the rice in butter. Add in the wine and cook until the wine is reduced by half - about 5 minutes.
3.Add in 4 cups of the chicken stock, Smoked Porcini, Shallot and Mustard Blend and Fleur de Sel. Stir to combine. Cover and bake for 45 minutes. At this point, most of the liquid should be absorbed.
4.Remove from oven and add remaining 1 cup chicken stock and parmesan cheese. Stir until liquid is absorbed and the rice is thick and creamy. Top with sauteed mushrooms, peas and bacon to serve. Serve immediately.

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