amy turpin from blackpool said:
I was impressed with the progamme, I do not waste any food and always use leftovers so there were some different... More
Clay Pot Oven Cooked Mushroom Risotto
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.
Ingredients show imperial units
- 1 tablespoon olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
- 50g butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
- 1 onion, finely chopped
- Black pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- 350g mushrooms, chopped
- 350g risotto rice
Rice
Great as an accompaniment or for making risotto and pilaff.
- White long grain rice is good for salads, and its absorbent qualities go well with sauces and casseroles.
- Risotto rice has an incredible capacity to absorb a great amount of cooking liquid and still retain bite, just like paella rice.
- When cooked, basmati rice gives a light, fluffy, separate grains perfect to accompany curries or biriyani and pilaff dishes.
- Rice can replace breadcrumbs in stuffing’s and a few grains can be added to soups to thicken the broth.
- You have to be careful when reheating rice as there is a nasty little bacteria called bacillus cereus which may be present in cereals, particularly rice, and it is resistant to heat.
- It’s important always to cook rice for a hot dish just as you need it and serve it piping hot. If the rice is for a cold dish, once it’s cooked, cool it as quickly as possible and chill within two hours. To do this, drain the rice in a colander, rinse with cold water then tip into a large shallow container. Once it is cold, cover and keep refrigerated for no longer than a day.
- A sprig of thyme
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- 150ml white wine
- 1.2 litres vegetable stock
Stocks
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
- 40g walnuts, chopped
- Handful of basil leaves
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- 75g leftover cheese
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
Instructions
- 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.
Note: Rice safety
It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.
Comments on this recipe
Really tasty, and so easy to cook.
Very tasty and creamy... and easy to make!
Comments on this recipe