Oven baked mushroom risotto
50g butter
1 onion, finely chopped
300g button mushrooms, thickly sliced
300g risotto rice
3/4 cup dry white wine
3 1/2 cups vegetable stock
4 tbsp grated parmesan cheese, plus extra shavings to serve
2 tbsp chopped flat-leaf parsley
1. Heat the oven to 180°C. Melt half the butter in a large, heavy-based pan over a low heat. Cook the onion for 5 minutes, then increase the heat and stir in the mushrooms. Cook for 5 minutes until tender.
2. Stir in rice, coating it well with the butter. Cook for 2 minutes, then add wine and stock. Bring to the boil, then transfer to a ceramic oven dish and bake for 25 to 30 minutes, until rice is tender and most of the stock has been absorbed.
3. Breaking up rice with a fork, add grated parmesan and remaining butter. Bake for a further 5 minutes. Leave to stand for 5 minutes, then stir in parsley. Serve scattered with parmesan.
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