Easy-Peasy Mushroom Risotto With Sherry

Bowl of rich brown mushroom risotto garnished with grated cheese and chopped parsley
Credit: The Rice Association

This mouthwatering baked dish from The Rice Association has robust flavours of porcini mushrooms and dry sherry – and no need for endless ladling and stirring!

Preparation time: 25min
Cooking time: 30-35min
Serves: 4

  1. Preheat the oven to 160ºC, gas mark 3.
  2. Soak the dried porcini mushrooms in 400ml boiling water for 15min, drain – reserving the juice – and chop.
  3. Melt the butter in a large frying pan and fry the shallots, garlic and both types of mushroom for 3-4min. Add the rice and stir to coat in the buttery juices. Stir in the sherry and reduce by half, then add the stock and reserved porcini liquid.
  4. Bring to the boil and transfer to a casserole dish.
  5. Cover and bake for 30-35min until the rice is tender, but there is still some free sauce.
  6. Serve scattered with cheese and parsley.

Cook’s tip: Try adding some diced chorizo for extra flavour.

Mmm, did you enjoy that dry sherry sauce? Pick up this week’s bumper issue of My Weekly for a selection of easy-to-prepare delicious treats for Mother’s Day, including a fabulous sherry cocktail! £1.99 from newsagents and supermarkets.