Baked Mushroom and Fontina Risotto

You can add so many other ingredients—cut-up cooked chicken or turkey, chopped pears or apples, and your favorite herbs.

Serves: 8Hands-on: 10 minutesTotal: 45 minutesDifficulty: Medium

Serves: 8


  • 3 Tbsp. butter, divided
  • 3 Tbsp. olive oil
  • 1 small onion, peeled and minced
  • 2 garlic cloves, minced
  • 1 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • 6 large leaves fresh sage, ripped or cut up, or 2 tsp. dried sage, crumbled
  • 1 cup long-grain rice
  • 2 1⁄2 cups gluten-free chicken broth
  • 1⁄2 cup white vermouth
  • 8 oz. mixed mushrooms (shiitakes, porcinis, morels, chanterelles)
  • 1⁄3 cup grated fontina cheese


  • Preheat the oven to 350°F.
  • Heat 1 tablespoon butter and the olive oil in an ovenproof casserole. Sauté the onion and garlic over a low flame until softened, about 3 to 4 minutes.
  • Add the salt, pepper, sage, and rice and stir to coat. Add the broth and vermouth. Cover the rice and place in the oven.
  • After the rice has cooked for 20 minutes, sauté the mushrooms in the remaining 2 tablespoons butter and stir into the rice. Re-cover the casserole and continue to cook for 15 minutes.
  • Just before serving, stir in the fontina cheese.