Drinks, food

Baked Red Wine & Mushroom Risotto Recipe

Recipe Raphaella Frame-Tolmie Ingredients:

  • 1T olive oil
  • 1T butter
  • 1 small onion, finely chopped
  • 1 leek, finely sliced
  • 2 garlic cloves, crushed
  • 200g mixed wild mushrooms, sliced
  • ¾ cup arborio rice
  • ½ cup red wine
  • 2 cups vegetable stock
  • Zest of 1 lemon
  • 1T thyme
  • 1T butter
  • ½ cup grated Parmesan cheese
Directions: Preheat the oven to 180°C. Heat the olive oil and butter in a large saucepan, and add the onion, leek, garlic and mushrooms. Sauté for about four minutes, until the onions are translucent, then add the rice and stir through, making sure the grains are coated in the oil and butter. Add the red wine and cook for a minute, then add the vegetable stock and bring to the boil. Remove from the heat, carefully pour the mixture into a casserole dish (of about 1.2-litre capacity), cover with a tight-fitting lid or foil and bake for 25 minutes. Remove the risotto from the oven and add the lemon zest, thyme, butter and Parmesan, and stir through. Serves 4-6 This recipe was originally featured in the Food 2013 issue of House and Leisure.