See Also: Oven-baked risotto with mushrooms and thyme(recipes)
Oven-baked risotto carbonara(recipes)
Risotto with Nettles and Porcini Mushrooms(recipes)
Risotto of fresh (wild) mushrooms(recipes)
Prawns baked in sea salt with thyme(recipes)
Baked Spanish risotto(recipes)
Baked Tomato Risotto(recipes)
Baked risotto with tuna(recipes)
Eggs en cocotte, with chopped mushrooms, thyme and gruyere served with a herb salad and lemon dressing(recipes)
Oven-baked sweet miso-marinated salmon fillet served on a bed of soba noodles(recipes)

Oven-baked risotto with mushrooms and thyme (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



25g/1oz dried mushrooms, such as porcini or a mixture of types400ml/14fl oz boiling water2 tbsp olive oil1 small onion, peeled and chopped2 garlic cloves, peeled and crushedsalt and freshly ground black pepper350g/12oz risotto rice, such as carnaroli or arborio1 tsp fresh thyme leaves, chopped750ml/1¼ pints hot vegetable(or chicken) stock125ml/4fl oz white wine75g/3oz parmesan cheese, grated1 tsp fresh thyme leaves



Method



1. Preheat the oven to 180C/350F/Gas 4. 2. Place the dried mushrooms in a bowl, add the boiling water to the bowl and leave to soak for ten minutes. Meanwhile, heat the olive oil in a medium sized ovenproof saucepan or casserole dish and cook the onion and garlic for a few minutes until soft and a little golden. Season with salt and freshly ground black pepper.3. Drain the excess liquid from the mushrooms into a clean bowl. Chop the mushrooms, and add them to the garlic and onions along with the rice, chopped thyme and mushroom-soaking liquid. Pour the stock and the wine into the pan and bring the mixture to the boil. Season to taste with salt and freshly ground black pepper. 4. Cover with the mixture with a lid and place it in the oven. Cook for 15-20 minutes, or until the rice has just cooked and all the liquid has been absorbed. 5. Stir in 50g/2oz of the grated parmesan.6. To serve, sprinkle with the remaining parmesan and thyme leaves.