MARVELOUS MUSHROOM RISOTTO, OVEN-BAKED, Vegetarian, vegan opt, make-ahead, Healthier Indulgence, some prep-ahead

A healthier risotto -- but still an indulgence for a Special Occasion...

updated Feb 2022

'Unlike other risottos, it's light even with brown rice.''the mushroom flavour emerged beautifully.' Tasters

This risotto is not one of your ladle-by-ladle, pain-in-the-butt slightly arty risottos with the centre of each rice grain still uncooked.  It is not loaded with butter and white carbs.

This risotto is a lower-cholesterol, high-fibre risotto and it's cooked in the oven.  Some of the preparation needs to be done in advance and makes life a lot easier for cook. 

The recipe is adapted from Delia Smith's Wild Mushroom Risotto.  The Italian boskiness in Delia's recipe has been tempered with Chinese dried Shiitake mushrooms because a dear one preferred it that way; dispense with the shitake if you like.  Brown rice replaces white to add fibre and slow down the absorption of carbs.  67 didn't bother with Arborio but a white rice would be fine. 

Cost:  £4.00
Serves: 6 as a side, 4 as a main

Ingred:
   just under 1/2oz/12g dried porcini mushrooms PLUS
   a couple of good sized dried Chinese shitake mushrooms 
   OR
   1/2oz/15-15g dried porcini mushrooms
   
   570ml/1 pint boiling water

   1 med onion, finely chopped
   8oz/225g chestnut mushrooms, in 1/2 in/1cm chunks
   2 oz/50g unsalted dairy or plant butter
   2-3 tbsp olive oil
   
   60z/175g brown rice

   175 ml Madeira/ sherry/white wine/grape juice
   1tsp salt & generous pinch coarsely ground black pepper

  2 tbsp grated dairy or plant parmesan plus
  1-2 oz, 25-50g dairy/plant parmesan, shaved with a potato peeler (you will need all of this but parmesan is low-fat)

  good handful parsley, finely chopped

Method:

1. Soak brown rice in cold water a few hours or overnight
2. Preheat oven to 150c/300F/gas2
3. Bring a large pot of water to a boil; add rice, bring back to the boil; cook 5 mins
4. Boil a kettle; when rice has done its 5 mins, drain; pour boiling water over it; drain again & set aside
5. Cover the dried shiitake with 1/2 pint boiling water; pour 1/2 pint boiling over the porcini; leave at least half all hour
6. Squeeze softened shiitake mushrooms; reserving liquid.  Remove and finely chop stems.  Chop shiitake caps in 1/2in/1cm chunks; set aside, pour shiitake soaking water through a lined sieve to get rid of sediment; reserve
7. Strain dried porcini mushrooms through a sieve lined with muslin or double layer of paper towels; squeeze porcini, collecting & reserving juices; chop finely, set aside
8. Steps 1-7 can be done the night before needed
9. Melt butter & olive oil over medium heat; add onions with shiitake mushrooms; saute 20 mins, stirring occasionally -- onions should be soft and pale gold
10. Put a 7x9 in/16x24cm casserole dish in the oven to warm
11. Add porcini to mushroom/onion mix
12. Add brown rice, stir to coat with oil.  
13. Add mushroom soaking liquid & madeira/sherry/wine/white grape juice; salt & pepper
14. Turn heat to high; when small bubbles appear around the edges of the pan, transfer to the oven dish; loosely cover with greaseproof paper
15. Bake 20 mins; stir in grated parmesan; return, still covered,  to oven for another 15 mins or until all liquid is gone
16. Remove from oven, stir in parsley; cover with clean tea towel
17. Serve with parmesan shavings

Comments:

'Risotto's are usually very heavy; this one's not.  It's light and good.  I had no idea you used brown rice.''Excellent hot; the mushroom flavour emerged beautifully.' Tasters

Tip:

For a change, add 1/3-1/2 mug diced artichoke hearts (leaves removed) 

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.