Oven-baked mushroom risotto

For 2	For 4		Comment
1tbsp	2 tbsp
20g	40g	dried mushrooms (porcini)
250ml	500ml	boiling water
1/2	1	medium onion, finely chopped
1	2	garlic cloves
1 tsp	2 tsp	thyme (preferably fresh)	or dried
175g	350g	risotto rice
350ml	750ml	hot vegetable stock	bouillon is good
100ml	200ml	white wine	you can freeze wine left overs
50g	100g	grated parmesan
1 dollop	2 dollops	philadelphia or other soft cheese (le roule, boursin)	or creme fraiche. Optional.
75g	150g	fresh chesnut mushrooms, sliced
small handful	big handful	frozen peas	if you have it, fresh green veg also nice instead e.g. leeks, asparagus

Ideally use a heavy-based casserole e.g. Le Creuset so you can go straight from hob to oven to table. If you don't have one, use a frying pan with a non-stick oven baking dish covered in foil.

1. Heat oven to 160 degC
2. Soak the dried mushrooms in the boiling water for 8 mins.
3. Meanwhile, heat oil in the pan.
   
4. Chop up onion and garlic.
5. Fry onion and garlic for approx. 2 mins until softened.
6. Meanwhile, chop the fresh mushrooms and add them to the pan.
7. Drain the dried mushrooms (keep the mushroomy water) and chop them roughly.
8. Add the dried mushrooms, thyme, stock, wine, mushroomy water and rice to the pan.
   
9. Stir and put in the oven for 40 mins at 160 degC.
10. Stir in the parmesan and soft cheese if you are using it. Season to taste.
    
11. Let risotto stand for 5-10 mins while you warm the plates.
    

Optional: stir in a few spoonfuls of creme fraiche or philadelphia before serving to make it creamier.

Serve with: crusty bread and/or green salad if you want. Also fine on its own.

Freezing: does not freeze well.

Good for: cold winter nights, vegetarians, gluten intolerant (check the stock you are using).

With thanks to BBC Good Food magazine for the inspiration.