Oven-baked porcini, mushroom and Taleggio rice recipe

Oven-baked porcini and mushroom
This creamy oven-baked porcini, mushroom and Taleggio rice dish makes for a hearty lunch.

Serves 4

Takes 45 minutes to make, 35 minutes in the oven, plus soaking


  • 20g dried porcini mushrooms
  • 200g chestnut mushrooms
  • 150g small field mushrooms
  • 90g butter
  • 1 large onion, finely chopped
  • 4 fresh thyme sprigs, leaves picked
  • 250g arborio risotto rice
  • Good splash of dry white wine
  • 225ml chicken or vegetable stock, hot, plus extra if necessary
  • Freshly grated nutmeg, to taste
  • 3 tbsp finely grated vegetarian Parmesan
  • 200g Taleggio cheese


How to make oven-baked porcini and mushroom rice

1. Put the porcini mushrooms into a bowl, cover with 900ml boiling water and set aside to soak for 30 minutes. Meanwhile, roughly chop the other mushrooms into 2.5cm pieces.

2. In a 3-litre flameproof casserole, melt the butter over a medium-low heat. Add the onion and cook for 7-8 minutes, stirring occasionally, until soft but not browned.

3. Drain the porcini, reserving the soaking liquid, and squeezing out the excess water. Cut into thin strips and add to the casserole with the other mushrooms and the thyme. Cook for 15 minutes, stirring occasionally.

4. Meanwhile, preheat the oven to 150°C/fan130°C/gas 2. Stir the rice into the casserole, coating it well. Add the wine, mushroom soaking liquor, stock and some grated nutmeg. Season and bring up to a simmer. Transfer to the oven and cook, uncovered, for 20 minutes.

5. Give the rice a good stir, then stir in the Parmesan. Return to the oven for a further 15 minutes.

6. Meanwhile, preheat the grill to high. Cut the Taleggio into very thin slices. Remove the rice from the oven, season and stir in a little extra stock, if necessary, to give it a creamy texture. Lay the Taleggio slices over the top and grill for 1-2 minutes, until the cheese has melted.

© delicious. magazine

Drink note

Choose a well-balanced Italian red such as Chianti or Dolcetto.

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Nutritional Information

Per serving:
38.3g fat (23.7g saturated)
21.6g protein
60.4g carbs
2.7g sugar
1.3g salt

How to chop an onion

Perfect your skills in slicing and dicing an onion with Gordon Ramsay

How to make and flavour chicken stock

Gordon Ramsay shows you how easy it is to make your own chicken stock

Contributed by delicious. magazine

Contributed by delicious. magazine

Monday 07 January 2008
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