Baked Wild Mushroom Risotto

Ingredients

• 0.25 cup olive oil
• 1 leek, thinly sliced
• 1 small yellow onion, diced
• Salt to taste
• 1 pound wild or cultivated mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1.5 cups Arborio rice
• 0.5 cup dry white wine
• 2 tablespoons balsamic vinegar
• 6 cups vegetable or chicken broth
• Salt and ground black pepper, to taste
• 1 ounce finely grated Parmesan cheese
• 4 sage leaves, finely chopped
• Reynolds Wrap® Aluminum Foil

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