Tuesday, February 1, 2011

Oven Baked Risotto with Mushrooms

Part 3 Dinner for €25

This is the second dish using the chicken stock made previously. This is a really handy dish if you don't want to stand over the hob stirring the risotto for 20 minutes. The final outcome is not the same as a regular stirred risotto. If you are not used to risottos then you would not know the difference between a baked and stirred risotto.

When the risotto is cooked it is very important to season with salt and pepper and add more lemon juice if needed. By adding fresh parsley you will really lift the dish and give it a really fresh flavour.

Oven Baked Risotto with Mushrooms

by Trevor Thornton

Makes 2 portions
Difficulty Easy – Moderate
700ml chicken stock
2 tbsp olive oil
4 slices streaky bacon, finely sliced
250g mushrooms, sliced
1 onion, skin removed and finely chopped
2 garlic cloves, skin removed and finely chopped
150g risotto rice
1 large handful parmesan cheese
½ juice of 1 lemon
1 tbsp flat leaf parsley


Preheat the oven to 180°C/Gas 4. Place the chicken stock into a sauce pan and bring to the boil. Place a casserole pot (ovenware dish) over a medium high heat. Place 1 tbsp of olive oil in and add the bacon. Cook until the bacon has started to colour. Remove and set aside. Add the mushrooms to the pot and cook for 4-5 minutes until they have started to colour also. Remove and place with the cooked bacon.

Add the remaining olive oil, butter and onions to the pot. Turn the heat down to medium. Cook the onions for 3-4 minutes to soften then add the garlic and cook for 2 minutes Add the risotto rice, bacon and mushrooms and the hot stock. Give it a quick stir, bring to the boil and place in the oven with a lid. Cook for 20 minutes then remove from the oven and add the parmesan and lemon juice. Give it a good stir any place back in the oven with no lid this time. Cook until nearly all the liquid has evaporated. This should take 5 – 10 minutes. Remove from the oven, add the parsley and serve.

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