2 2008-07-24T00:01:00+01:00 The easy way to cook risotto - in the oven! 60 * 1 tablespoon [[olive oil]] * [[50g]] [[butter]] * 1 onion, finely chopped * [[black peppercorns|Black pepper]] * [[350g]] mushrooms, chopped * [[350g]] risotto [[rice]] * A sprig of [[herbs|thyme]] * [[150ml]] white wine * [[1.2 litres]] vegetable [[stocks|stock]] * [[40g]] walnuts, chopped * Handful of [[herbs|basil leaves]] * [[75g]] leftover [[cheese]] # Before using, cover the clay pot and its lid in water and soak for 15 minutes. While the pot is soaking, heat the oil and half the butter in a frying pan. Add the onion, a good seasoning of black pepper and half the mushrooms. Cook gently for 5 minutes, stirring. Add the rice and stir over a gentle heat for a further 2-3 minutes until the grains are thoroughly coated in oil and butter. # Drain the clay pot, add the rice mixture, thyme and stir in the wine and 900ml of the stock. Cover and place in a cold oven. Set the oven to 190°C (375°F) mark 5 and cook for 50 minutes, stirring halfway. # Stir in the remaining mushrooms and stock. Cover and cook for a further 10 minutes, or until the rice is tender. Stir in the walnuts, the remaining butter, shredded basil leaves and half the cheese. Season and serve sprinkled with the remaining cheese. Use a clay pot to cook this dish, which will ensure the rice does not dry out and all the intense mushroom flavours stay in. false true false false false true true false true 2.98157968183086798771978788724533 3583 10683.0 3 Related recipes true approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson