Oven-baked Wild Mushroom Risotto

Last night Colin made a delicious wild mushroom risotto served with french salad and oven baked ciabatta. Here's the science!

Oven-baked Wild Mushroom Risotto

Ingredients

10g dried porcini mushrooms
225 g fresh dark-gilled mushrooms
60 g butter
1 medium onion, finely chopped
175 g Italian carnaroli rice
150 ml dry Madeira
2 level tablespoons freshly grated Parmesan






Method

1. Soak the dried mushrooms for 30 minutes.
2. Chop the fresh mushrooms into ½ inch chunks. Melt the butter in a saucepan, add the onion and cook over a gentle heat for 5 minutes, then add the fresh mushrooms, stir well and leave to one side.
3. After their soak, line a sieve with kitchen paper and strain the mushrooms, reserving the liquid. Squeeze any excess liquid out of them, then chop them finely and place them with the other mushrooms and the onion for 20 minutes. Meanwhile, put the dish in the oven to warm at 150C.
4. Add the rice and stir it around to get a good coating of butter, then add the Madeira, followed by the strained mushroom liquid. Add a level teaspoon of salt and pepper, bring up to simmering point, then transfer the whole lot from the pan to the warmed dish. Stir once, then place in the oven for 20 minutes.
5. Gently stir in the grated Parmesan, turning the rice grains over. Give it another 15 minutes, then remove from the oven and sprinkle shavings of Parmesan over the top. Serve.