Oven-baked mushroom risotto

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Prep time:

Cook time:

Serves: 4

By hopelesshousewife

(4 Votes) 6

Ingredients

  • 100g arborio rice

  • 110g fresh mushrooms, cut into chunks

  • 1 clove garlic, crushed

  • 2 shallots, finely diced

  • 30g butter

  • 5g dried mushrooms , (Porcini etc)

  • 75ml madeira , (or for a non-alcoholic substitute, 75ml of orange juice or apple juice plus 1 tsp of vanilla extract)

Method

  1. Preheat the oven to 150C.
  2. Soak the dried mushrooms in 280ml boiling water for 15 minutes, while you prepare the rest.
  3. Melt the butter in a saucepan, add the shallots and cook until soft but not browning.
  4. Add the garlic and fresh mushrooms and cook for a few more minutes.
  5. Drain the dried mushrooms through a sieve, keep the water, dice and add to the pan.
  6. Add the rice and cook until all the grains are coated in butter then pour in the mushroom water and Madeira.
  7. Cover with a lid and put in the over for 20 mins. If you want, top with parmesan cheese.

Handy Hint

This is risotto without the hassle! Chestnut mushrooms are good in this. When adding the mushroom water, just check for gritty bits at the bottom.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Starter

  • Main Course

  • Rice

  • Can Freeze

  • mushroom

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Rate this recipe

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Your comments

  • 08/03/13 10:44

    Even easier to make risotto in a pressure cooker, approx 7 minutes at high pressure. Mix onions/fresh mushrooms/rice/butter in heated cooker, add dried mushrooms (no need to soak) then cook.

  • liveinazoo 03/04/12 18:47

    lovely.a doddle to make and with a spoonful creamcheese through kids portions,empty bowls!cant ask for more than that

  • JenaiMarrHePlaysGuitar 28/03/11 11:47

    I love this. I'm the only person in the house who likes mushroom risotto so it's an easy way for me to indulge a craving for it whilst sorting something else for the rest of the family. I used a slug of white wine (no Madeira or apple juice in the house). I reckon vermouth (Noilly Prat) would be good too. I didn't have any shallots either so used half an onion. The quantity was enough for me. But then I'm greedy.

  • kittybuttoon 14/03/11 13:37

    Yum! I had all the ingredients in the house, and - because I used tinned onions - there was practically no gruelling preparation involved ( I am disabled, so lots of chopping and stirring is a no-no for me ). The risotto cooked perfectly in the oven, and was delicious. I added some paprika and sour cream before serving, to give a sort of goulash effect, which was lovely. Mmmmmm.

  • YumYumMummy 02/04/09 00:26

    Love this way of doing risotto so you can be in the company of your guests rather than that of a pan and spoon. Works well with substitution of ingredients too. Test the rice before you serve though, I find it sometimes needs more cooking time

  • hopelesshousewife 16/10/08 22:35

    Oh and does contain alcohol!