Mary’s oven-baked Mushroom Risotto

Why do we use wine in Risotto?

Wine adds a crucial element of acidity and flavour that balances the rich flavours of the cheese, olive oil and butter. The lingering flavour of the wine, after the alcohol has evaporated, also provides a depth to the dish that's hard to achieve without it.

Which wine is best to make Mushroom Risotto?

Any white wine is fine - although I do like to slosh in a glass of whatever I intend to drink with my meal. Italian whites are a perfect choice, but any aromatic white wine will work to balance the flavours of the mushrooms. I wouldn't go for anything too dry and crisp, but rather for a white wine that has plenty of exotic fruit flavours. See some of my suggestions below.

What to drink with Mushroom Risotto?

As above, I like to drink the same wine I've cooked with in a dish like this. But if that's not an option, try any aromatic white wine. If you prefer red, a Cabernet Franc would be a good choice for its earthy mushroomy flavours, or a light Italian red such as Valpolicella.

Mary's Recipe

Ingredients (Serves 4-6)

• 25g dried mushrooms (porcini, morels, or a mix)
• 700ml boiling water
• 300g fresh mushrooms, chopped
• 40g butter
• 1 tbs olive oil
• 1 large onion, finely chopped
• 2 garlic cloves grated or finely chopped
• 200g risotto rice (Arborio or Carnaroli)
• 100 ml white wine
• A couple of sprigs of fresh thyme or half tsp dried thyme
• A couple of sage leaves if you have them
• 1 tsp salt and black pepper to taste
• 50g grated Parmesan cheese + extra for serving

Instructions:

1. Soften the dried mushrooms by pouring boiling water over them and letting them stand for 30 minutes then drain through a sieve, reserving the liquid and removing any grit from the mushrooms.
2. Squeeze out any extra liquid from the mushrooms and chop finely.
3. Melt the butter and olive oil over a low heat. Add the chopped onion and cook gently until soft and slightly translucent. Add the chopped garlic and cook for another couple of minutes. Do not let it colour at all. Add the chopped fresh mushrooms and the chopped soaked dried mushrooms and stir.
4. Cook the mixture gently for about 12 minutes so the mushrooms release their juices.
5. While the mushrooms cook, preheat your oven to 180°C and put in an ovenproof baking dish – such as a lasagne dish – to warm up.
6. Stir the rice into the pan so it gets coated in butter and oil. 
7. Add the wine and the strained mushroom soaking liquid. Season with 1 teaspoon salt and some black pepper and add the thyme and sage leaves if you have them.
8. Bring everything to a gentle simmer. 
9. Pour the mixture into the warmed ovenproof dish. Sitr, then cook uncovered for 20 minutes.
10. After 20 minutes, stir in the grated Parmesan and cook for another 5 minutes.
11. Take the risotto out of the oven, cover it with a clean tea towel, and let it sit for a few minutes.
12. Serve immediately on warm plates, topped with extra Parmesan shavings and a few basil leaves tor sprigs of parsley to decorate.

NB: If you don’t have any dried mushrooms, just add another 100g of fresh mushrooms and substitute the mushroom soaking liquid for the same quantity of vegetable or chicken stock.