Oven-Baked Mushroom Risotto

Name: Oven-Baked Mushroom Risotto
Yield: Serves 6
Ingredients: 25 g /1 oz dried wild mushrooms; 1 medium leek, washed and finely sliced; 115 g /4 oz button (white) mushrooms, sliced; 1 clove garlic, peeled and crushed; 30 ml /2 tbsp olive oil; 25 g /1 oz butter; 300 g /11 oz Arborio rice; 150 ml /¼ pint/⅔ cup dry white wine; hot vegetable stock; 30 ml /2 tbsp crème fraîche; 115 g /4 oz Parmesan cheese, grated; green salad, to serve; salt and ground black pepper; salt and ground black pepper; 45 ml /3 tbsp chopped fresh chives

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Risotto is perfect for any time of year — it can be light and fragrant in the spring and summer or earthy and heart-warming for the autumn and winter. Traditionally, risotto is made by stirring constantly on the stove, however slow-cooking it in the wood-fired oven works equally well, and is a good way of using a falling oven.

Ingredients

25 g /1 oz dried wild mushrooms
1 medium leek, washed and finely sliced

Side dish
Summer
Gluten-free
Spring
Winter
Autumn
Vegetarian

Method

Build the fire in the oven so it reaches 180°C/350°F, this will take about 30 minutes. When it is at temperature, push the fire to the back with a metal peel or coal hook.