Oven Baked Mushroom and Taleggio Risotto

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Oven Baked Mushroom and Taleggio Risotto

 A seriously good mushroom risotto for the cold winter nights we are experiencing at the moment. This risotto is oven baked (meaning a lot less arm ache) and I also decided to finish it off under the grill with some Taleggio - which worked really well. Taleggio, if you aren't too familiar is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It's fairly mild in flavor (many call it the Italian version of Brie) and it has a moist to oozy texture. Basically it's yummy!!

OVEN BAKED MUSHROOM AND TALEGGIO RISOTTO


Risotto
Yield: 4Pin it

Oven Baked Mushroom Risotto

An oven baked mushroom risotto with grilled taleggio cheese
prep time: 10 minscook time: 20 minstotal time: 30 mins

ingredients:

  • Knob of Butter
  • 20g Dried Porcini Mushrooms
  • 1 Onion, chopped
  • 250g Chestnut Mushrooms, sliced
  • 100g Closed Cup Mushrooms, sliced
  • 2 TBSP Fresh Thyme Leaves
  • Nutmeg, pinch of
  • 250g Arborio Rice
  • 200ml Chicken Stock
  • 1/2 Glass White Wine
  • Handful of Grated Parmesan
  • 200g Taleggio Cheese, sliced thinly

instructions

  • Step 1: Soak Porcini Mushrooms in 900ml boiling water for 30 minutes. Drain and reserve mushroom stock and squeeze excess water out of the porcini.
  • Step 2: Preheat oven to 150c/130 Fan/ Gas 2.
  • Step 3: Fry the onion in a little butter for 10 minutes in casserole pan until soft, add in fresh mushrooms, nutmeg, salt and pepper and thyme leaves. Fry for a further 10 minutes.
  • Step 4: Add soaked porcini and rice into the pan and give it a good stir. Add the wine and let it bubble for a minute before adding the chicken stock and reserved mushroom stock. Bring to a simmer.
  • Step 5: Transfer to the oven and cook for 20 minutes uncovered.
  • Step 6: Take out of the oven and stir in the parmesan. Return to the oven for 15 minutes.
  • Step 7: Preheat grill, take the risotto out of the oven and lay the slices of Taleggio on the top, grill for two minutes.



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7 comments

  1. Sook10 February 2010 at 22:20

    That looks so creamy and delicious! YUm!

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  2. Valerie Harrison (bellini)11 February 2010 at 13:55

    The cheese sounds amazing in this risotto...who says we need to use Parmesan...and a glass of wine for the cook is a given:D

    ReplyDelete
  3. kat11 February 2010 at 15:01

    I've never baked risotto & would really love to try it

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  4. Pam11 February 2010 at 15:55

    What a fantastic risotto! I love mushrooms.

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  5. Maggie11 February 2010 at 19:03

    I have never tried an oven baked risotto before but it is a great idea. I really like the use of Taleggio cheese in this.

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  6. test it comm14 February 2010 at 14:10

    Mushroom risotto is so good! I like the use of the Taleggio in this one.

    ReplyDelete
  7. Jan14 February 2010 at 23:54

    This looks and sounds perfectly delish, Beth. And, I'm all for opening a bottle of wine, in fact open two. ;-)

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