Oven Baked Porcini Mushroom Risotto
By: gee croft
Published: Thursday, January 13, 2011 - 2:22pm

Preparation

1 Heat the oil in a pan and fry the onions for 1 minute 2 Add the celery and fry for a further minute 3 Pre-heat the oven at 170 degrees 4 Transfer the cooked onions and celery into an oven-proof casserole dish which has a lid 5 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 6 Stir well, put the lid on and place in the oven 7 Leave to cook for 25 minutes and then carefully take the dish out of the oven. Give the risotto a good stir 8 Continue cooking in the oven for a further 25 to 30 minutes 9 Once cooked, plate up and serve with a handful of grated parmesan cheese