Porcini Mushroom Baked Risotto
with Rocket Salad
Porcini mushrooms have an unmistakable flavour, packed with elusive umami – that savoury fifth “taste” that makes everything a little bit better. This easy baked risotto packs two types of mushrooms into its cheesy depths, for a rich and decadent dish that gets a fresh boost from a peppery rocket salad.
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Ingredients
1 packet
dried porcini mushrooms
2 cube
vegetable stock
1 unit
brown onion
2 clove
garlic
1 packet
sliced mushrooms
1 packet
arborio rice
1 unit
cucumber
1 bag
rocket leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
40 g
butter
2 tsp
balsamic vinegar
½ tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. In a medium saucepan, combine the water, dried porcini mushroom and crumbled vegetable stock cubes. Bring to the boil over a high heat, then remove the pan from the heat and set aside. Finely chop the brown onion. Finely chop the garlic (or use a garlic press).
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the onion and sliced mushrooms and cook, stirring, until tender, 5 minutes. Add the garlic and arborio rice and cook, stirring, until the garlic is fragrant, 1-2 minutes.
Pour the porcini mixture into the frying pan with the rice and bring to the boil. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes. TIP: 'Al dente' means the rice is cooked through but still has a bit of firmness in the middle.
In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Thinly slice the cucumber into half-moons. Add the rocket leaves and cucumber to the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
When the risotto is done, stir in the shaved Parmesan cheese and the remaining butter. TIP: Beating in Parmesan and butter is an Italian technique called 'mantecatura', and it helps give the risotto an extra creamy texture. Stir through a splash of water if the risotto looks dry. Season to taste with salt and pepper.
Divide the porcini mushroom baked risotto between bowls and serve with the rocket salad.
