Baked mushroom risotto

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

Traditional risotto is cooked on top of the stove and needs to be stirred constantly. This baked risotto, however, needs little attention and yet retains the beautiful taste and texture of the classically made version.


  • 15 g (½ oz) dried morel or porcini mushrooms
  • 875 ml


  • Place the dried mushrooms in a deep bowl and pour over the boiling stock. Leave to soak for 2 hours, then strain through a fine sieve, reserving the liquid. Finely chop the mushrooms. Preheat the oven to slow 150°C (300°F/Gas 2). Place a