Balsamic Parmasean & Portobello Risotto

Parmasean and Mushroom Risotto wordsThe holidays are finally here, and while I didn’t have to commit to whippin’ up the whole dinner spread (we have too many places to go),  I like to have several options up my sleeve that I can make a day or two ahead of time and taste just as good when reheated right before the meal. For Christmas dinner at my Grandma’s tomorrow, I’ll be bringing this baked risotto- recipe made up a few days ago.  I wanted to bring something that my Grandma doesn’t traditionally make, and something I was sure no other family members would make. Easy -and I’m guessing it’ll be just as good warmed over. I mean, anything with balsamic reduction can’t be bad, right?

Another little tip of mine for holiday pitch-ins, or parties where I’m asked to bring a dish: I generally like to buy aluminum roasting pans to take. That way, I can leave the rest of the dish for the host, and not have to worry about emptying my glass dish out and taking it with me right away. The host can either throw the pan away, or re-use it, whatever they choose! I buy the 9×13 roasting pans- they come in a set of two and also include plastic lids for easy transport.

Parmasean and Mushroom Risotto2

Ingredients:

  • 16 oz (2 packages) portobellos, minced
  • 2 large shallots, peeled and minced
  • 1 heaping Tbsp minced garlic
  • 2 Tbsp butter
  • 1 can cream of mushroom soup
  • 1 8 oz brick cream cheese, cubed and softened
  • 2 c white or jasmine rice
  • 3 c vegetable broth
  • 1 c shredded parmasean (plus 1/4 c for topping)
  • Salt and pepper
  • 4 Tbsp balsamic reduction
  1. In a rice cooker (pressure cooker, or on the stove) Add vegetable stock and rice, and cook according to directions on package.
  2. In medium skillet, sautee shallots in butter. Stir until they began to carmelize.
  3. Add portobellos and garlic. Sautee for about 3 more minutes.
  4. Add cubed cream cheese, stir until completely melted into mushroom/shallot mixture.
  5.  Add cream of mushroom soup.
  6. Season with salt and pepper to taste.
  7. Mix cooked rice and mushroom mixture.
  8. Add shredded parmasean to mixture.
  9. Spread in 9×13 pan.
  10. Top with additional shredded cheese and balsamic redution. Broil until cheese is bubbly.

If you’re making this ahead of time, let completely cool before you put the lid on and pop it in the fridge. Reheat in oven at 350 degrees F for about 30 minutes before serving.

Tomorrow I’ll be making “Scalloped Pineapple”, one of my favorite holiday side dishes that my Grandma Mary has always made. It’s similar to a bread pudding, but served as a side, with no-sauce. I can’t wait!

Happy Holidays y’all!

xo Kelli

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