Name: Baked Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 3 tbsp olive oil; 1 onion, finely chopped; 1 oz dried porcini mushrooms (1 packet, ground to coarse crumbs in a food processor); 7 oz fresh mushrooms, sliced (1 container); 2 sprigs thyme (leaves only); 1½ cups risotto rice (Arborio) (1 1/2 cups); ⅓ cup dry white wine (1/3 cup); 3¾ cups boiling water (3 3/4 cups); 2 tsp salt; ½ cup grated Parmesan; 3½ tbsp butter, softened; ½ bunch parsley, chopped; 1 tbsp brandy; 1 clove garlic, crushed

How I make it

Preheat the oven to 350°F (180°C).
Heat the olive oil in a medium ovenproof pot. Sauté the onion, porcini, fresh mushrooms and thyme for about 2 minutes, until golden.
Add the rice and stir. Pour in the white wine and cook until it evaporates.
Pour in the boiling water, add the salt and bring to a boil. Adjust the seasoning.
Cover, transfer to the oven and bake for 20 minutes.
Take the pot out of the oven and add the Parmesan, butter, parsley, brandy and garlic. Stir until creamy and serve right away.

What I've learned

If the pot looks dry while sautéing, I add 2 tablespoons of water so the onion and mushrooms don't scorch.

Baked Mushroom Risotto Draft

What you need

Risotto

To finish

How I make it

What I've learned