Risotto-In-The-Oven

• 1 cup short-grained rice
• 2 tablespoons virgin olive oil
• 1 large onion, finely chopped
• 2-3 cloves of crushed, fresh garlic
• 8 ozs. mixed variety mushrooms
• 1/2 dry white wine
• 2-1/2 cups chicken broth (heated)
• 2 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese
• 1/3 cup sour cream

1. Preheat oven to 350 degrees and butter well a 2-qt. covered casserole.
2. Do not wash rice prior to preparation. In a large, heavy skillet heat olive oil and then saute the onions, do not let brown. Add crushed garlic and cleaned chopped mushrooms and cook until all the water is evaporated, stirring constantly. Add the rice and stir and coat the rice with the oil (you can add more if needed). Add the white wine and mix completely. Add about one cup of the HOT chicken broth to the rice mixture. Cover. Bake, without peeking, for about 50 minutes. Lift cover and if still "soupy" put back in the oven, covered, for another 10 minutes. When done, mix the rice and add butter, Parmesan cheese, and the sour crea, folding in and mixing gently. At this point you may add 1 teaspoon of dried thyme, if desired. Serve hot.

shortgrained rice, virgin olive oil, onion, fresh garlic, mixed variety mushrooms, white wine, chicken broth, butter, parmesan cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/risotto-in-the-oven-1200226 (may not work)