Listen up MKR chefs in the making! The crew at Smart Homes For Living have joined forces yet again with former MKR contestant, Anna Bruno, to bring you the second instalment of the Cooking Smarts Series. We’re giving you smarties the chance to take in alllll the tips necessary to make the best risotto recipe known to mankind (ok, we might be biased… but can you blame us?)
So, keep on readin’ if you wanna know how to make the most irresistibly tasty Oven Baked Porcini Mushroom & Danish Feta Risotto that’ll have everyone salivating from afar!
How to make risotto like a pro? Pfffft, easy!
If you’ve been living under a rock (or you’re just a picky eater) and haven’t tried risotto, weelllll it’s a traditional Italian rice dish made from a not-so-secret *secret* ingredient called Arborio rice which is short-grained rice made of a v starchy consistency and it basically absorbs flavour like a dream. Let’s not forget, in the famous words of Anna Bruno… “A risotto ain’t a risotto without parmesan cheese”, amen.
Now, if you have tried risotto before, you’re probably thinking there’s a reason why so many fancy restaurants have risotto on their menu, yet many peeps decide not to try at home – we get it, Risotto can seem a lil scary to master. The dish usually requires a lotta attention and stirring, but not this bad boy (you just pop it in the oven!!!) So, let’s create this magical, creamy dish that’s well worth the blood, sweat and tears. Only joking! Anna makes it an absolute breeze with her foolproof recipe that’ll knock your socks off.
Prefer to watch instead of read? Don’t worry, we gotchu!
Oven Baked Porcini Mushroom & Danish Feta Risotto
Recipe Serves: 4 – 6 (depending on how hungry you are)
Here’s what we’ll be working with
- 5 litres vegetable or chicken stock
- 30g dried porcini mushrooms
- Olive oil
- 4 tbs butter
- 1 onion
- 2 garlic
- Stalk of celery
- 500g fresh mushrooms (combo of brown and field)
- ½ cup white wine
- 400g arborio rice
- 3 tsp dried thyme
- ¾ cup parmesan cheese, grated
- 200g Danish feta cheese, chopped
- Ground black pepper and fine salt to taste
- Parmesan to grate
- Olive oil to drizzle
- Small bunch of parsley, chopped
Instructions – How to make risotto
Don’t fret, you got dis!
Let’s get preppin’
- Preheat oven on fan at 160°
- Heat stock in a saucepan, keeping it on a low simmer. Then place the porcini mushrooms in a bowl, cover with a ladle of hot stock and leave for 5 minutes.
- Prep your veggies – dice onions, chop up the celery, chop mushrooms into 2cm pieces and finely cut up the garlic.
Now, let’s get cookin’
- In a large fry pan, heat a tablespoon of olive oil and 2 tbsp butter then add your onion and garlic and cook until slightly browned.
- Remove the softened porcini and strain the stock through a fine sieve and reserve. Chop the porcini mushrooms and set both liquid and porcini aside.
- Add the celery to the fry pan & fry without colouring too much. Then add the rice and stir through. Now add in your wine, turn up the heat while pouring it in.
- Keep stirring until the liquid has absorbed into the rice, then turn the heat off.
- Add in the reserved porcini mushroom soaking liquid. Reserve 1 ladle of stock for later, add the remaining heated stock to the rice. Follow with both the porcini mushrooms and soaking liquid. Stir to massage the starch out of the rice.
- Cover with lid and place in oven for 15 minutes.
Prep the mushies separately
- Place the mushrooms on a baking tray and cover with thyme, salt, pepper & olive oil.
- Bake in the oven, stirring occasionally for about 15 minutes.
Plate it up!
- Remove the risotto and mushrooms from oven. Then add the baked mushrooms, remaining butter, feta and parmesan cheeses and stir through gently.
- The finished risotto should be creamy and oozy in texture, so add a bit more of the reserved stock if you think it needs it. Cover with lid and leave the risotto to relax for about 3 minutes.
- Place a good dollop of risotto into a bowl and top it off with a sprinkle of freshly grated Parmesan, chopped parsley and a drizzle of extra virgin olive oil.
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Anna Bruno is the second mum we didn’t know we all needed. She was one half of the mother-son duo appearing on My Kitchen Rules in 2016, making it all the way to the semi-finals #TeamPerth. Anna now runs her very own successful (and very yummy) baking business, Mama Anna’s Cannoli. Drawing from her Maltese and Italian heritage, Anna is looking forward to showcasing some of her favourite recipes and we can’t wait for you to try them at home!