Oven-baked Wild Mushroom Risotto


  • salt and freshly milled black pepper
  • 5 fl oz (150 ml) dry Madeira
  • 6 oz (175 g) Italian carnaroli rice
  • 1 medium onion, finely chopped
  • 2½ oz (60 g) butter
  • 8 oz (225 g) fresh dark-gilled mushrooms
  • ½ oz (10g) dried porcini mushrooms

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 ...

View full recipe at SpringPad


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