Delia Smith’s Oven-Baked Mushroom Risotto Recipe

If you’re a fan of comforting, hearty meals, Delia Smith’s oven-baked mushroom risotto is a must-try. This recipe brings together the earthy flavors of mushrooms with the creamy texture of risotto, all baked to perfection in the oven. It’s a fuss-free approach to the traditional stovetop method, allowing the oven to do most of the work. Whether you’re cooking for a family dinner or a cozy night in, this dish is sure to impress with its simplicity and depth of flavor. Let’s take a closer look at how you can create this delicious meal.

How To Make Delia Smith Mushroom Risotto Recipe Overview

This oven-baked mushroom risotto recipe is a testament to the beauty of simplicity and the depth of flavors that can be achieved with a handful of well-chosen ingredients. It serves as a gentle reminder that sometimes breaking from tradition can lead to delicious discoveries. The process takes about 1 hour from start to finish, yielding 4 generous servings. Utilizing both dried porcini and fresh dark-gilled mushrooms, this dish offers a robust, earthy flavor, enhanced by the nuttiness of Parmigiano Reggiano and the unique depth of dry Madeira. The oven method simplifies the traditional labor-intensive process, making it an inviting recipe for both novices and seasoned cooks alike.

Ingredients

• Dried Porcini Mushrooms: 15g
  These add a deep, earthy flavor to the risotto, giving it a rich umami taste.
• Fresh Dark-Gilled Mushrooms: 340g
  They bring a meaty texture and a boost of mushroom flavor to the dish.
• Butter: 90g
  It adds a silky richness, making the risotto creamy and indulgent.
• Large Onion: 1, finely chopped
  The onion provides a sweet, aromatic base that’s essential for building flavor.
• Italian Arborio Rice: measured to the 260ml level in a measuring jug
  Arborio rice is perfect for risotto because it absorbs liquid well and becomes creamy when cooked.
• Dry Madeira: 225ml
  Madeira wine introduces a unique, slightly sweet taste that complements the mushrooms.
• Freshly Grated Parmigiano Reggiano: 3 level tablespoons, plus 75g extra, shaved
  This cheese adds a nutty, salty flavor and contributes to the creamy texture of the risotto.
• Salt and Freshly Milled Black Pepper: to taste
  These seasonings are simple but essential for enhancing all the flavors in the dish.

Instructions

1. Preparation: Preheat your oven to 170°C (325°F, gas mark 3). Begin by soaking the dried porcini mushrooms in 570ml of boiling water for about 20 minutes until they’re soft. Drain them, reserving the soaking liquid, and chop the mushrooms finely.
2. Cooking the Base: In a large ovenproof pan, melt 60g of the butter over medium heat. Add the chopped onion, cooking gently until it turns translucent, about 5 minutes. Stir in the fresh mushrooms and cook for another 2-3 minutes, until they start to soften.
3. Adding the Rice: Stir in the Arborio rice, ensuring it’s well-coated with the butter and onions. Cook for 1 minute, then add the dry Madeira. Allow the Madeira to simmer and reduce slightly, about 2 minutes.
4. Baking the Risotto: Pour the reserved mushroom soaking liquid through a fine sieve to remove any grit, then add it to the pan along with the chopped porcini mushrooms. Season with salt and pepper. Bring the mixture to a simmer, then cover the pan with a tight-fitting lid or foil and place it in the preheated oven. Bake for 20 minutes.
5. Final Touches: Remove the pan from the oven, and stir in the remaining butter and the grated Parmigiano Reggiano. If the risotto seems too thick, you can adjust the consistency with a little hot water. Let it stand for a few minutes to thicken slightly.
6. Serving: Serve the risotto in warmed bowls, garnishing with the shaved Parmigiano Reggiano flakes.

Nutritional Value (per serving)

Calories: Approximately 500 kcal

Protein: 15g

Carbohydrates: 75g

Fat: 18g

Fiber: 3g

Sodium: 300mg

Also Read: Delia Smith Moroccan Chicken Recipe

FAQs

Can I use a different type of rice?

Yes, you can use different types of rice if you don’t have Arborio. Carnaroli or Vialone Nano are good options. They also make the risotto creamy and delicious. But, using other kinds like basmati or jasmine won’t work as well. They don’t absorb liquid or get creamy the same way. So, try to stick with rice that is good for risotto. This will help your dish turn out great.

Can I substitute Madeira with another wine?

Yes, you can use a different wine if you don’t have Madeira. Dry white wine is a good substitute. It still adds a nice flavor to the risotto. Another option is dry Marsala. It gives a rich taste too. Just make sure the wine you choose is dry, not sweet. This keeps the flavor balanced. Adding wine makes the risotto tasty. So, pick a wine you like that fits these tips.

Is it necessary to use both dried and fresh mushrooms?

No, it’s not necessary to use both dried and fresh mushrooms. Using both types adds more flavor. Dried mushrooms give a strong taste. Fresh mushrooms add texture. But if you only have one type, that’s okay. Your risotto will still taste good. If you use only fresh mushrooms, your risotto might be milder. If you only use dried, it will be very flavorful. So, use what you have. Your risotto will be delicious either way.

How do I prevent the risotto from drying out in the oven?

To keep the risotto from drying out in the oven, cover it well. Use a lid or foil. This keeps the steam in. The steam helps cook the rice and keeps it moist. If it looks dry after baking, add a little hot water. Stir it gently. This will make the risotto creamy again. Remember, keeping it covered while baking is key. This simple step helps a lot in keeping your risotto nice and moist.

Can I prepare this risotto in advance?

Yes, you can prepare this risotto in advance. Cook it a little less than usual. When you reheat it, add some water or broth. Heat it slowly on the stove. Stir often. This helps make the risotto creamy again. It’s like making it fresh. But remember, risotto tastes best when it’s freshly made. Preparing in advance is handy but try to serve it soon after cooking. This way, you’ll enjoy its best flavor and texture.

Conclusion

Breaking away from tradition doesn’t always mean compromising on taste or authenticity. This oven-baked mushroom risotto stands as a testament to the simplicity and elegance of Italian cooking, even when it takes a slightly unconventional path. Whether you’re a risotto purist or an adventurous cook, this recipe promises a delightful culinary experience, marrying the comfort of tradition with the ease of modern cooking techniques.