No more standing and stirring with this risotto recipe, as it cooks itself! We have used dried shiitake mushrooms – they can be found at most supermarkets and have a fabulously intense flavour.
- 40g butter
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, finely sliced
- 1½ cups risotto or arborio
- short grain rice
- 40g dried shiitake mushrooms – soaked in 1 cup boiling water for 5 minutes
- 1L chicken stock
- 65g baby spinach leaves
- 100g mascarpone
- 50g parmesan cheese, grated
- Cracked pepper
1 Preheat the oven to 175ºC.
2 In a medium dish – about 30 x 22cm – combine butter, oil, onion and garlic.
3 Bake in the oven for 5-8 minutes until the onion has softened. Add the rice and toss in the onion mixture to coat the grains in oil.
4 Bake a further 2-3 minutes until the grains begin to toast. Add the shiitake mushrooms, their water and all of the stock, and stir well.
5 Bake the risotto for 15-20 minutes or until most of the liquid has been absorbed and the grains are al dente.
6 Remove from the oven and fold in the baby spinach, mascarpone and parmesan cheese. Season to taste and serve.