It has been ages since I shared a recipe on my blog - I can't remember the last time in fact - but suddenly last night when I was just getting ready to serve dinner I realised that I should share with you what I was making.
So today I give you Baked Mushroom Risotto.
It is really easy to make and much easier than stirring a risotto and keeping a constant eye on what you are making and hand on your wooden spoon. The finished risotto isn't quite the same as a traditional one, but that is of no concern to me as it is so easy to make.
As I said, sharing this was a spur of the moment decision, so I don't have any step by step photos, but it really is easy so I don't think you will need them.
Ingredients to serve 3 hungry people or 4 with a salad on the side.
A small handful - very small, more like a couple of large pinches - of dried mushrooms such as porcini
600ml to 800ml hot vegetable stock - equates to between 2 and 3 cups, I use a stock cube dissolved in boiling water (heat in a saucepan if using fresh stock)
A good few grinds of pepper
A large pinch of dried mixed herbs
1 tablespoon olive oil
1 large onion, chopped into small dice
1 rounded cup risotto rice such as arborio - equates to a rounded half pint in a measuring jug
Splash of sherry, white wine or water
4 large field mushrooms - really big ones like portabella - or other mushrooms to taste, chopped into large dice
Small handful - again more like a couple of large pinches - grated parmesan cheese
Heat oven to 200 degrees C
Put dried mushrooms into a jug or bowl, cover with boiling water. Leave to steep.
Heat olive oil in a large pan that can also go into the oven if possible. Add onion, and cook until soft, but with no colour.
Meanwhile add good grind of pepper and dried herbs to hot stock - must be hot, does not need to be boiling. If you are using fresh stock heat it in a pan to bring it up to temperature.
Add splash of sherry/wine/water stir round, then add rice. Stir to mix thoroughly. Add field mushrooms. Add about half of the stock. Stir to mix, leave to simmer while you prepare the dried mushrooms.
Remove dried mushrooms from liquid with a spoon. Add liquid they have been soaking in to the pan. Reserve the last little bit of liquid as it might be a little gritty - I pour mine in through a tea strainer. Chop mushrooms into smaller pieces. Add to pan.
Stir to mix everything. Add remaining stock so that all of the rice and mushrooms are just covered and everything can float about. You might have some stock left. Keep this in case you need it later.
Bring everything up to a boil. Keep stirring occasionally.
When the risotto is just boiling turn off the heat. Sprinkle parmesan over the top. Cover pan with lid or foil. If your pan cannot go into the oven pour all of the contents of your pan into an ovenproof dish before adding the parmesan on top, then cover with lid or foil and cook. I use a large round cast iron pan - a shallow one - with a lid.
Place in oven, cook for 20 mins. After this time check to see if the rice is cooked. If it is serve immediately. If not cook for another 5 mins. If the risotto appears to need more liquid add at this stage, stir and cover the dish again before cooking for a further 5 mins.
The risotto is delicious! You can also do different versions adding whatever you like, peas and ham is a good one. The method of cooking in the oven stays the same.
I hope you will enjoy making your own risotto, baked in the oven for ease!
Do let me know how you get on when you make this and share your suggestions for add ins to risotto in the comments.
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