No Stir Mushroom Risotto

Standing over a risotto is pleasant exactly once. Baking it covered gets you most of the way there, and then a hard beating of butter and parmesan at the end brings back the creaminess that stirring would have built. The mushrooms are browned separately so they taste of something.

1. 1

   Heat the oven to 180°C / 350°F. Fry the mushrooms in the olive oil in a hot ovenproof pan, in two batches, until deeply browned. Season them, add the thyme and set them aside.

   For this step

   • 400 g chestnut mushrooms
   • 1 tbsp fresh thyme leaves
   • 2 tbsp olive oil
2. 2

   In the same pan melt half the butter and soften the onion for 6 minutes. Add the rice and stir for a minute until the grains look glassy at the edges.

   For this step

   • 1½ cups (300 g) arborio rice
   • 1 onion
   • 4 tbsp (56 g) unsalted butter
3. 3

   Pour in the hot stock, bring it to a simmer, cover tightly and put it in the oven for 18 minutes.

   For this step

   • 4 cups vegetable stock
4. 4

   Take it out. The rice should be just tender with a little liquid left. Beat in the remaining butter and the parmesan hard with a wooden spoon for a full minute. This is where the creaminess comes from.

   For this step

   • 1½ cups (300 g) arborio rice
   • 4 tbsp (56 g) unsalted butter
   • ¾ cup (65 g) parmesan
5. 5

   Fold most of the mushrooms through, pile the rest on top and serve immediately.

   For this step

   • 400 g chestnut mushrooms

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