Porcini Oven Baked Risotto

- Advertisement -

Recipe Image


  • 30g dried porcini mushrooms
  • olive oil
  • 1 small onion, chopped
  • 250g mushrooms, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 2 cups arborio rice
  • ½ cup red wine
  • 1 litre beef stock
  • few sprigs thyme
  • 3/4 cup grated parmesan cheese


Put the porcini in a bowl and cover with boiling water. Leave to reconstitute for about 20 minutes.
Preheat oven to 180 C Heat a little olive oil in a casserole and sauté the onion and garlic for a few minutes. Add the mushrooms and cook for a further 5 minutes. Stir through the tomato paste and rice.  Increase heat, pour in wine and allow to bubble furiously for a minute.
Add stock, thyme, porcini and liquid and season with salt and freshly ground black pepper. Cover tightly with a lid and bake for 30mins. Remove risotto from the oven, check seasonings and stir through the parmesan. Serve at once.

Leave a Reply

Your email address will not be published. Required fields are marked *

One thought on “Porcini Oven Baked Risotto

  1. I am looking for a mushroom risotto recipe which is similar to that served at Elephant Hill near Hastings. They used portobello and oyster mushrooms I think. It was absolutely delicious.