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Oven Baked Mushroom Risotto

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Serious comfort food. And none of that 'standing over the pan' silliness. I assume you'll have better things to be doing.

Barely tweaked from a Delia Smith recipe

Ingredients

Scale
  • 20g (1oz) dried porcini mushrooms
  • 450g (1lb) fresh dark-gilled mushrooms
  • 4-5 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 350g (12oz) arborio rice
  • 300ml (10floz) vegetable stock (with a dash of dry sherry added if you fancy)
  • 100g (4oz) Parmesan cheese - half of it finely grated, the remainder shaved into flakes with a potato peeler
  • salt and pepper
  • small handful parsley, finely chopped

You will also need -

a 3 litre ovenproof dish (if you have one that works on the hob too, this will be a one pan meal). A Le Creuset style casserole works perfectly.

Instructions

  1. First of all you need to soak the dried mushrooms. To do this, place them in a bowl and pour 1.2 litres (2 pints) of boiling water over them. Then leave them to soak and soften for half an hour.
  2. Preheat the oven to 150°C/130°C Fan/300°F (gas mark 2).
  3. Meanwhile, chop the fresh mushrooms into 1cm (½ inch) chunks - not too small as they shrink quite a bit when they are cooked.
  4. Heat the oil in a large saucepan, preferably one that is also ovenproof and large enough to house the risotto (approx 3 litres or 5 pints). Now add the onion and cook gently for about 5 minutes. Add the fresh mushrooms to the pan and stir well.
  5. When the dried mushrooms have had their half an hour of soaking, remove them from the liquid, squeezing out any excess moisture. BE SURE TO RESERVE THE MUSHROOM SOAKING LIQUID.
  6. Chop the dried mushrooms finely (snipping with a pair of scissors is probably the easiest way) and add them to the pan with the onions and the fresh mushrooms. Keep the heat low and gently cook the onion mixture for about 10 minutes.
  7. Now add the rice to the pan and stir it around to get a good coating of oil, then add the stock (with the dash of sherry if you choose) and the mushroom soaking liquid. Add 2 level teaspoons of salt and plenty of black pepper. Bring the whole lot up to simmering point and transfer to the oven without covering. Set a timer and give it 20 minutes exactly.
  8. At this stage, stir in the grated Parmesan and return to the oven for a further 15 minutes.
  9. Remove from the oven and serve immediately sprinkled with shavings of Parmesan and a scattering of finely chopped parsley.

Keywords: cosy, weeknight, easy

Find it online: https://marmaladeandme.com/oven-baked-mushroom-risotto/