Oven Baked Pork and Mushroom Risotto

So the copy of Anna Del Conte’s Gastronomy of Italy has been taunting me from the book shelf – I finally cracked and am cooking a few things from it this week.

This was the first. A risotto which is baked in the oven – less stirring which can only be a good thing.

All in all, it’s pretty easy to put together. It also doesn’t take too long – only about 15-20 minutes of baking (it’s amazing how fast and how much liquid the rice absorbs!).

This on wasn’t the prettiest meal, but it was tasty. It also made a huge amount – there was enough left over for a massive portion to take to work the next day. Once reheated in the microwave, the office smelt of porcini mushrooms all day!