Baked Wild Mushroom Risotto | Reynolds Brands

Ingredients

• 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
• Reynolds Wrap® Aluminum Foil