Risotto from the oven

Name: Risotto from the oven
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 10 g dried porcini; 2 Shallots; 1 Garlic clove; 2 TABLESPOONS Olive oil; 400 g Risotto Rice; 200 ml dry white wine; 900 ml Vegetable broth (instant); 75 g Rocket; 2 TABLESPOONS cold butter; 75 g sliced or grated Parmesan cheese; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

10 g dried porcini
2 Shallots
1 Garlic clove
2 TABLESPOONS Olive oil
400 g Risotto Rice
200 ml dry white wine
900 ml Vegetable broth (instant)
75 g Rocket
2 TABLESPOONS cold butter
75 g sliced or grated Parmesan cheese
7-10 Tbsp Aluminium foil

Directions

1
Soak the porcini in 100 ml of lukewarm water. Peel shallots and garlic and cut into fine cubes. Heat the oil in an ovenproof pot or mould. Sauté the shallots and garlic cubes for about 4 minutes until translucent.
2
Add rice after 2 minutes. Pour mushrooms into a sieve, collect soaking water. Pour wine, soaking water and stock completely into the rice. Chop mushrooms coarsely and fold in. Close the pot tightly with a lid or foil and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes.
3
Clean and wash the rocket, shake it dry and cut it roughly. Fold butter and parmesan into the rice and melt in a closed pot (approx. 2 minutes). Fold in the rocket and arrange on plates.