Baked Wild Mushroom Risotto

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1/4 cup olive oil
1 medium leek, thinly sliced
1 small yellow onion, diced
Salt
1 pound wild or cultivated mushrooms, sliced
3 cloves garlic, minced
1 tablespoon thyme leaves
1 1/2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and pepper
1 ounce Parmesan cheese, finely grated
4 sage leaves, finely chopped

Preheat oven to 350 degrees F.
Step 2

Heat a large cast-iron or sauté pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
Step 3

Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
Step 4

Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

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