Delias Oven Baked Wild Mushroom Risotto Recipes

SLIMMERS' WILD MUSHROOM RISOTTO

Steps:

• First of all, give the dried mushrooms a quick rinse in a sieve under cold, running water, then place them in a heatproof bowl and pour 1 pint (570 ml) boiling water over them. Then just leave them to soak and soften for about 30 minutes. Meanwhile, chop the fresh mushrooms into chunks - not too small, about ½ inch (1 cm), as they shrink quite a bit in the cooking. Now pre-heat the oven to gas mark 2, 300°F (150°C). Next, put the shallots and the Madeira into a medium-sized saucepan, bring it up to simmering point and simmer gently for 10-15 minutes, until the shallots have softened and the Madeira has reduced to about 2 tablespoons. Then remove the pan from the heat, add the fresh mushrooms, stir well and then leave the pan on one side. When the dried mushrooms have softened, line a sieve with a double layer of absorbent kitchen paper, place it over a bowl and strain them, reserving the liquid. Squeeze them to remove any excess liquid, then chop them fairly finely. Next, put the rice into the baking dish, along with the dried and fresh mushrooms and shallots, then season well with salt and freshly milled black pepper. Now whisk the evaporated milk into the reserved mushroom-soaking liquid, pour it over the rice and give it all a good stir. Place the dish on the centre shelf of the oven without covering, set a timer and give it exactly 20 minutes. After that, gently stir and turn over the rice grains. Put the timer on again and give it a further 20-25 minutes' cooking - when ready, the risotto should be very slightly soupy, and the longer you leave it to stand, the thicker it will get, so, immediately it is ready, remove it from the oven and serve as soon as possible. You can also watch how to make Delia's original version of Oven-baked Wild Mushroom Risotto in our Cookery School Video on this page. Nutritional information Per serving: 469 kcal, Fat 5.1 g, Saturates 0.1 g, Protein 16.5 g, Carbohydrate 68.6g

BAKED WILD MUSHROOM RISOTTO

Steps:

• Preheat oven to 350 degrees F.
• Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
• Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
• Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

DELIA'S OVEN-BAKED WILD MUSHROOM RISOTTO

Steps:

• First of all you need to soak the dried mushrooms and, to do this, you place them in a bowl and pour 1 pint (570 ml) of boiling water over them. Then just leave them to soak and soften for half an hour. Meanwhile, chop the fresh mushrooms into ½ inch (1 cm) chunks - not too small, as they shrink down quite a bit in the cooking. Now melt the butter in a medium saucepan, add the onion and let it cook over a gentle heat for about 5 minutes, then add the fresh mushrooms, stir well and leave on one side while you deal with the porcini. When they have had their half-hour soak, place a sieve over a bowl, line the sieve with a double sheet of kitchen paper and strain the mushrooms, reserving the liquid. Squeeze any excess liquid out of them, then chop them finely and transfer to the pan to join the other mushrooms and the onion. Keep the heat low and let the onions and mushrooms sweat gently and release their juices - which will take about 20 minutes. Meanwhile, put the dish in the oven to warm. Now add the rice and stir it around to get a good coating of butter, then add the Madeira, followed by the strained mushroom soaking liquid. Add a level teaspoon of salt and some freshly milled black pepper, bring up to simmering point, then transfer the whole lot from the pan to the warmed dish. Stir once, then place it on the centre shelf of the oven without covering. Set a timer and give it 20 minutes exactly. After that, gently stir in the grated Parmesan, turning the rice grains over. Now put the timer on again and give it a further 15 minutes, then remove from the oven and put a clean tea cloth over it while you invite everyone to be seated. Like soufflés, risottos won't wait, so serve presto pronto on warmed plates and sprinkle with the shavings of Parmesan.