Baked Mushroom Risotto

This delicious risotto is prepared in an untraditional way but it does give you time to clean up and make a salad to serve alongside.

15g dried porcini mushrooms
3/4 cup boiling water
50g butter
1 medium onion, diced
2 cloves garlic, crushed
2 cups chicken stock
salt and freshly ground black pepper to taste
1 cup Vialone Nano risotto rice or similar
1/2 cup dry white wine
250g portabello mushrooms, sliced
1/4 cup each: finely grated parmesan cheese, finely chopped parsley
squeeze lemon juice

Place the porcini mushrooms in a bowl. Pour the boiling water over the mushrooms and stand for 15 minutes, until soft. Preheat the oven to 180°C.

Melt 25g of the butter in a non-stick frying pan suitable for the hob and oven. Add the onion and sauté on medium low heat, until softened. Add the garlic.

Bring the stock to the boil. Drain the porcini mushrooms, straining the liquid through a sieve into the simmering stock.

Chop the porcini and add to the onions, Cook for 1-2 minutes. Stir in the rice. Cook — stirring — for 1 minute.

Pour in the wine and simmer until almost dry. Add all the boiling stock and cover. Place in the oven and bake for 12-15 minutes until the rice is al dente.

Meanwhile, melt the remaining butter in a frying pan on medium. Sauté the portabello mushrooms, until softened.

Remove the risotto from the oven when cooked. Stir in the portabellos, half the parmesan and parsley. Serve garnished with the remaining parmesan and parsley. Serves 4.


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