Ingredients
- (adapted from Donna Hay Magazine, issue 33)
- 10 g unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 300 g mixed mushrooms (I like button mushrooms, shitakes, and brown mushrooms) – quarter some and slice some to vary the texture
- 1 1/2 cups Arborio rice
- 4-4 1/2 cups chicken stock
- 1 cup sweet peas (defrosted if frozen, blanched if fresh)
- 1 cup finely grated parmesan cheese
- 2 T coarsely chopped Italian flat leaf parsley
- 40 g unsalted butter to add at the end
- plenty of sea salt and cracked black pepper
- truffle salt
Preparation
Step 1
Preheat oven to 355°F
Heat a non-stick frying pan over medium heat. Add the butter, oil, garlic, and mushrooms and cook for 5 minutes or until mushrooms are golden (add in the parsley after the first few minutes).
Place the rice, stock, and mushroom mixture in an 8.5 x 12 in (10 cup capacity) baking dish and stir to combine. Sprinkle generously with sea salt and freshly cracked pepper. If using, sprinkle with truffle salt. (note: Donna Hay shows her baked risotto with slightly more liquid than I prefer. I have been using 4 cups vs. her recommended 4.5 cups of chicken stock: adjust to your preference. The amount of liquid required will also very based on your add-ins).
Cover tightly with foil and baked for ~40 minutes or until most of the liquid is absorbed. Remove from oven, stir in peas, parmesan and second quantity of butter. Taste and adjust seasonings (you will likely want to add an additional generous amount of sea salt/truffle salt and pepper). Serve immediately.