Cook Culinary & Craft Studio


Recipe by
60 Minutes
Prep: 10 Minutes | Cook: 50 Minutes | Servings: 6

If you are going to host a sassy La Dolce Vita- style dinner party, standing about in your stilettos and red lipstick stirring over a pot just won’t do!

Thankfully, my Italian SMEG oven did all the hard work in this delicious baked  Risotto. (And I also had a little help from the new Woolworths ‘  finely chopped onion in a bag).

Only 300 grams of mushrooms are required for this recipe, but I could not resist the “buy 2 special” at Woolworths and took home a pack of 250g black mushrooms and 200g exotic mushrooms and used them all.

Of course ,  you could leave out the Porcini mushrooms if you think they are too mysterious, but besides being SO Italian, Porcini mushrooms have a uniquely pungent and wonderful concentrated flavour and truly give body to this dish.

While I hate chopping onions ,   I LOVE chopping mushrooms ,  and I like to show off (to myself mostly) and  make a loud , fast  noise on my wooden board, but feel free to get those ready – chopped too.

So if you are nervous of making a  Risotto ,   and unsure of the texture, try this no-fail recipe first.

Baked  Mushroom  Risotto for Beginners (6)


  • 4 tablespoons butter
  • 10 g dried  Porcini mushrooms soaked in boiling water (about ½ cup of dried mushrooms) until tender (the more liquid you use, the faster they soften)
  • 1 onion finely chopped ( or  buy a bag)
  • 300 g assorted mushrooms ,  sliced
  • 300 g Risotto rice
  • 200 ml dry white wine
  • 850 ml water (made up with the reserved  Porcini water)
  • 2 tablespoons NoMu vegetable fond (I used chicken)
  • 4 tablespoons grated  Parmesan plus more to serve
  • 2 tablespoons flat –  leaf parsley  or oregano


  1. Drain porcini mushrooms and chop (use the water to make up the 850ml required)
  2. Melt half the butter in a pan and add the onions.
  3. Cook on low heat for 5 minutes then raise the heat and add all the mushrooms
  4. Cook for about 5-8 minutes till tender
  5. Stir in the rice, cook for 2 minutes then add the liquid and stock
  6. Bring to the boil, transfer to a casserole dish and bake for 25-30 minutes on 180 ˚C until the rice is tender  and most of the stock has been absorbed (25 minutes in a SMEG)
  7. Remove and  fork through  the  Parmesan and remaining butter and pop back in the oven for 5 minutes
  8. Leave to stand for 5 minutes, then scatter with the fresh herbs and serve with  shavings of fresh parmesan


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