Baked Porcini Mushroom Risotto

A vegetarian variation of the chicken & pumpkin baked risotto, this is even faster and easier, elevating it from “One Pot Wonder” to “Emergency Meal” status, as you can have this in the oven in under 10 minutes from the time you began prep. Porcini mushrooms are amazing – they have so much earthy, rich flavour. Its a great idea to always keep a packet in your pantry.

1 cup Arborio rice

1 clove garlic, chopped

1 bay leaf

15 g packet porcini mushrooms (from delis, continental grocers, etc)

200 ml chicken or veg stock

150 ml boiled water

1/3 cup grated parmesan cheese

About a tablespoon picked fresh thyme leaves

Salt & pepper

About a dessertspoon of butter

Put the mushrooms in a small bowl or jug and pour over the boiled water. Cover and leave to reconstitute for 5-10 minutes.  Put the rice, garlic, and bay leaf in a baking dish. Drain the mushroom and reserve the water they were soaking in – this is full of flavour and must not be wasted.   Chop the mushrooms roughly and add to the baking dish.  Pour over the mushroom water and stock, and  dot with the butter. Cover and bake for about 25 minutes, checking and stirring around at least once throughout and adding more stock or water if necessary.  Remove, and stir through the thyme and parmesan.

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4 thoughts on “Baked Porcini Mushroom Risotto

  1. Westie February 18, 2011 at 1:20 pm Reply

    I love porcini and just wanted to share some of my experiences with the fungas! It;s quite expensive to buy them. At essential ingredient you can buy a whopping 500gms for about $50. I usually go halves with some local mates, but they will last you for years, and they are great quality – so much better than $8 for 15gm. Now with them in bountiful supply, I grab a couple of handfuls and put them through the food processor and make porcini powder. I then use this to make the stock for mushroom risitto, or spinkle some over a mushroom or potato pizza, spinkle some into an omlette etc – the cheats version of adding a truffle like flavour to things.
    And for those us who love truffle, but can’t afford them, may I recommend something almost just as good. At the French cheese ship at Vic market, they sell a hard truffled pecorino cheese. Exxy, but a small slap will cost you about $7-8. If you then have this finely grated on top of a mushroom risotto is tastes a million bucks and can turn a standard dish into glitzy dinner party fare. Or simply shaved on some slices of pear!

    • theabbotsfordkitchen February 18, 2011 at 9:28 pm Reply

      Westie… you minx! What fabulous ideas, thank you. I also buy porcinis in bulk from Essential Ingredient. I have never heard of this truffle cheese and am going to seek it out. I am also going to give the grinding up of porcinis and using as stock/powder a go. I have bought porcini stock cubes from Mediterranean Wholesalers before and they were great, but not always available. Three cheers for porcinis, the tastiest fungus of all! x

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