Oven Risotto with Crispy Wild Mushrooms
Easy to prepare, this oven baked risotto is an excellent weeknight meal.
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INGREDIENTS
• 1 cup wild or shiitake mushrooms
• 1 tsp garlic, crushed
• 2 tbsp extra virgin olive oil
• 4 thyme sprigs
• ¼ tsp chilli flakes
• 1 tsp sea salt, or to taste
• 1 onion, finely chopped
• 1 cup arborio / risotto rice
• ½ tsp black pepper, ground
• ½ cup dry white wine
• 3 cups vegetable broth
• 1 cup Parmesan, grated
• 1 knob butter
• 1 tbsp parsley, roughly chopped
METHOD
Place oven rack on the bottom shelf and preheat to 180°C.
Mix together mushrooms, garlic, thyme, chilli flakes, 1 tbsp olive oil and season. Roast on bottom oven rack for +/- 30 minutes, tossing halfway through until crispy and set aside.
Add 1 tbsp of olive oil in a Le Creuset Toughened Non-Stick 28cm deep frying pan over medium-high heat and add the onion. Cook until soft and translucent for about 3-4 minutes and add the garlic until fragrant. Stir in rice and cook for another 2 minutes.
Add white wine and bring to a simmer, then add 2 ½ cups of stock and bring to a simmer. Stir in extra sliced mushrooms if desired. Cover and bake for about 15-20 minutes in the oven until the stock has absorbed.
Return pot to the stove plate over a medium heat and pour in the rest of the stock, stirring constantly. Remove from heat and stir in grated Parmesan, butter and season to taste.
Top with crispy mushrooms, extra parmesan (optional), parsley and serve immediately.
Recipe and image by Life with Lorna
