Finally a simple and delicious oven based vegan risotto recipe!
Soak the dried porcini mushrooms in 570 ml of boiling water for 30mins.
Pre-heat the oven to 150 degrees C
Chop the fresh mushrooms into 1 cm chunks (not too small, as they shrink down quite a bit in the cooking)
Melt the butter in a medium saucepan, add the onion and let it cook over a gentle heat for about 5 minutes, then add the fresh mushrooms, stir well and leave on one side while you deal with the porcini.
When the procini have had their half-hour soak, place a sieve over a bowl, line the sieve with a sheet of kitchen paper and strain the mushrooms, reserving the liquid. Squeeze any excess liquid out of them, then chop them finely and transfer to the pan to join the other mushrooms and the onion.
Keep the heat low and let the onions and mushrooms sweat gently and release their juices (about 20 minutes).
Meanwhile, put the dish in the oven to warm.
Now add the rice to the mushroom mixture and stir it around to get a good coating of butter, then add the Madeira, followed by the strained mushroom soaking liquid.
Add a level teaspoon of salt and some freshly milled black pepper, stir and bring up to simmering point.
Transfer the whole lot from the pan to the warmed dish.
Stir once then place it on the centre shelf of the oven without covering.
Set a timer and give it 20 minutes exactly.
Stir the mixture
Now put the timer on again and give it a further 15 minutes
Remove from the oven and put a clean tea cloth over it, serve immediately!
Serving Size 6 servings