OVEN-BAKED MUSHROOM RISOTTO
Use whatever mushrooms you like or are available to you. Dried mushrooms such as porcini would also be a delicious addition, just soak the mushrooms first & add them when you add the broth. I used a combination of cremini, oyster, king oyster, shiitake & enoki mushrooms. I like to keep the mushrooms quite chunky so they don’t get lost in the rice. Keep some sautéed mushrooms aside to garnish with – not imperative but really just for looks.
Servings: 4
Equipment
- You’ll need a large, ovenproof – 14 plus inch frying pan/skillet with a lid.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 4 garlic cloves, crushed
- 1 lb mushrooms, cleaned & halved or left whole if small (500g)
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon ground nutmeg
- 1 cup aborio rice
- 1 cup dry white wine
- 2 cups chicken or vegetable broth
- 1 cup finely grated parmesan cheese
- 1/3 cup chopped fresh Italian parsley
Instructions
- Preheat the oven to 400°F (200°C/gas mark 6).
- Melt the butter in a large ovenproof, flameproof pan over medium heat. Add the onion & garlic. Cook, stirring occasionally, for 5 minutes or until the onion is softened. Add the mushrooms & cook, stirring, for 3 minutes or until mushrooms are starting to soften.
- Add salt, pepper & nutmeg & stir to combine. Add the rice & stir to coat the rice in the buttery mixture.
- Add the wine. Cook, stirring, for 1 minute to combine everything.
- Stir in the broth. Bring to a boil, remove from the heat & cover. Cook in the preheated oven for 25 minutes or until the rice is tender & the risotto is creamy, adding a little more hot broth if it's a little dry or if the rice isn't al dente. Check the rice for doneness - the rice needs to be cooked but still have a little bite to it but not crunchy - think pasta doneness.
- Add the cheese & parsley; stir to combine. Serves as a main meal or 6 to 7 as a side dish.