Oven Baked Porcini Mushroom Risotto

Preparation

Heat the oil in a pan and fry the onions for 1 minute

Add the celery and fry for a further minute

Pre-heat the oven at 170 degrees

Transfer the cooked onions and celery into an oven-proof casserole dish which has a lid

Add the rice, mushrooms (I always drain the water as it can be gritty), herbs, stock, water and a small pinch of salt and pepper

Stir well, put the lid on and place in the oven

Leave to cook for 25 minutes and then carefully take the dish out of the oven. Give the risotto a good stir

Continue cooking in the oven for a further 25 to 30 minutes

Once cooked, plate up and serve with a handful of grated parmesan cheese

1 servings

January 13, 2011