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.
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