Posh Porcini Risotto Recipe

Instructions:

1. Tip the dried porcini mushrooms into a bowl, cover with 200ml boiling water and leave to soak for 10 minutes.
2. Drain the mushrooms, reserving the liquid, then roughly chop and set aside.
3. Preheat your oven to 180°C/fan 160°C/gas 4.
4. While the mushrooms are soaking, scatter the onion finely chopped in a medium-size non-stick roasting tin or baking tray, spray with low-calorie cooking spray and season lightly, then cook it in the oven for 8 minutes.
5. Add the dried arborio rice to the tin along with the chopped mushrooms, strained mushroom liquid and stock and bake for 45 minutes or until done to your liking, giving it a good stir halfway through.
6. Take the tin out of the oven and give everything another good stir. Check the seasoning, then toss through the cherry tomatoes and rocket to serve.
7. If you don’t need this to be vegan, a little grated Parmesan or vegetarian alternative will make a delicious final flourish (1 level tbsp is 1 Syn).

Tips:

• Quality Ingredients: Since the flavors of this dish rely heavily on the porcini mushrooms and cherry tomatoes, use fresh, ripe tomatoes and high-quality dried porcini mushrooms for the best taste.
• Rice Selection: Opt for Arborio, Carnaroli, or Vialone Nano rice varieties. They have the right starch content to create a creamy texture in the risotto.
• Pre-soak Porcini Mushrooms: Before using dried porcini mushrooms, soak them in warm water for about 20-30 minutes. Reserve the soaking liquid as it’s packed with flavor and can be added to the risotto.
• Proper Oven Temperature: Ensure your oven is preheated to the correct temperature mentioned in the recipe. This will help the risotto cook evenly and avoid undercooking or overcooking.
• Consistent Rice Size: Keep the size of your rice grains consistent for even cooking. Uneven grains can lead to some being under-cooked while others are overcooked.
• Use Flavorsome Broth:
  Use a high-quality vegetable Broth to cook the risotto. You can even enhance the flavor by using some of the reserved mushroom soaking liquid in the broth.
• Gradual Broth Addition: Add the hot broth gradually, about a ladleful at a time, stirring continuously until the liquid is absorbed before adding more. This gradual addition encourages the rice to release its starches and results in a creamy texture.
• Oven-Baking Process: Follow the recipe instructions for baking the risotto in the oven. Make sure your baking dish is covered with foil or a lid to trap the steam and cook the rice evenly.
• Stir in Tomatoes: If the recipe suggests adding cherry tomatoes, do so towards the end of the baking time. This will prevent the tomatoes from overcooking and maintain their fresh flavor.
• Garnish Creatively: Once the risotto is out of the oven, garnish it with freshly chopped herbs, grated Parmesan cheese