Oven-Baked Mushroom and Bacon Risotto

No-fuss risotto can be whipped up in minutes

Oven Baked Mushroom and Bacon Risotto

A GOOD risotto takes patience, concentration and time for the end result to be smooth, creamy and delicious.

This was first published in 4x4 Australia’s July 2013 issue.

Here is a great way to make a risotto without standing over the stove top for 25 minutes or more, constantly stirring and ladling in hot stock: bake it in the camp oven (or oven at home). It works really well, is easy, and the end texture is still quite creamy.

Check out more bush cooking recipes

INGREDIENTS

1 tblspn olive oil

1 onion – finely chopped

1 clove garlic – crushed (or use one tspn minced garlic)

3 or 4 rashers of thin bacon – chopped

(or you could use pancetta or similar)

2½ cups sliced mixed mushrooms (i.e. Swiss brown, button mushrooms, rehydrated Porcini mushrooms)

2 cups Arborio rice

5 tblspn white wine

1.2 litres (just under five cups) chicken stock – boiling hot

½ cup grated Parmesan cheese

2 tblspn butter – optional

Salt, pepper

INSTRUCTIONS

  • Preheat oven or camp oven to 170°C.
  • Heat oil in a flameproof/ovenproof casserole dish that can be used on the stovetop, and one that will fit inside your camp oven (on a trivet).
  • Add the onion and garlic and sauté over a medium heat for a few minutes  until softened.
  • Add the bacon and mushrooms and cook for a few minutes until the mushrooms have softened.
  • Stir through rice until well coated with any oil left in the pan; stir for about three minutes so the rice grains are translucent around the edges.
  • Add the white wine, stir and boil for about three minutes until it has been absorbed into the rice.
  • Pour in the stock and stir.
  • Cover with the lid and place into the oven for approximately 25 to 30 minutes, or until all liquid has been absorbed.
  • Alternatively, place the dish on a trivet inside your preheated camp oven. Put on camp oven lid and bake as per your oven's instructions.
  • To serve, stir in the Parmesan, followed by the butter, and mix through. Season to taste and serve immediately.

VIV’S HINTS

Use dried mushrooms, reconstituted as per packet directions, and liquid from the mushroom-soaking. They are easy to carry and have a great flavour.

WEBSITE OF THE MONTH

The Donna Hay website is a beauty and it’s full of many great recipes, including some fabulous baked risotto recipes. www.donnahay.com.au

 

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