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
- Drain porcini mushrooms and chop (use the water to make up the 850ml required)
- Melt half the butter in a pan and add the onions.
- Cook on low heat for 5 minutes then raise the heat and add all the mushrooms
- Cook for about 5-8 minutes till tender
- Stir in the rice, cook for 2 minutes then add the liquid and stock
- 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)
- Remove and fork through the Parmesan and remaining butter and pop back in the oven for 5 minutes
- Leave to stand for 5 minutes, then scatter with the fresh herbs and serve with shavings of fresh parmesan