Baked Risotto
This dish can be left alone in the oven to cook while you get on with other things.
Makes enough for: 2 people
Ingredients
- 500 mls vegetable stock
- 20 g dried mushrooms
- 150 g tomatoes on the vine (total weight)
- 5 cloves garlic, lightly crushed (paper left on)
- 15 mls olive oil, plus extra for sprinkling
- 32 g butter, divided
- 1 large leek, thinly sliced
- 50 g guanciale or good quality bacon, thinly sliced
- 200 g risotto rice
- Salt and freshly ground black pepper to season
- 125 mls white wine
- 30 g Parmesan, grated
- 10 basil leaves, chiffonade
- Truffle oil for drizzling
Method
- Preheat the oven to 200° Celsius
- Place the vegetable stock into a saucepan
- Bring to the boil, remove from the heat and set aside
- Add the mushrooms to rehydrate
- Place the tomatoes and garlic into an oven proof dish
- Sprinkle with olive oil and season well
- Place the oil and 12g butter into a casserole dish that has a lid
- Allow to heat up over a moderate temperature
- Add the leek and sauté until soft
- Add the guanciale and cook until the fat renders out
- Add the rice and give a good stir
- Season well and leave to toast
- Add the wine and stir to incorporate
- Leave to cook until the wine has been absorbed
- Strain off the stock, reserving the mushrooms
- Add the stock to the rice and stir well
- Cover the casserole and place into the oven
- Bake for 30 minutes
- While it is baking, chop the mushrooms
- Remove the casserole from the oven and set aside
- Place the tomatoes into the oven and cook for 5 minutes
- Add the butter to the risotto and stir through
- Add the Parmesan to the risotto and stir through
- Remove the tomatoes from the oven and pick them off the stalks
- Add the mushrooms and to the risotto and mix to combine
- Adjust the seasoning and serve with the basil leaves and truffle oil to garnish