Baked rice with chorizo and dried porcini mushrooms
Gallo’s mushroom risotto is not just great for cooking on the hob – it can also be baked to achieve a crispy, caramelised top, whilst keeping a creamy risotto texture underneath. Chorizo adds a richness to the risotto, which is balanced with freshly chopped parsley and lemon juice. This is a relatively hands-off dish to make that is perfect for sharing between two.
Ingredients
Metric
Imperial
- 75g of chorizo, sliced into 1cm coins
- 2 garlic cloves, finely grated
- 1 My Risotto Perfetto Mushroom 175g
- 450ml of water
- 1/2 tsp smoked paprika
- 1/4 bunch of parsley, finely chopped
- 1/2 lemon, juiced
Method
Preheat the oven to 170°C
Place the chorizo in a frying pan and cook over a medium-high heat for 5 minutes until the fat starts to render and the edges start to crisp. Add the garlic and fry for 1 minute
- 75g of chorizo, sliced into 1cm coins
- 2 garlic cloves, finely grated
In a large bowl, mix the dried mushroom risotto mix with the water and smoked paprika. Add in the chorizo, garlic and chorizo oil from the pan and stir to combine
- 1 My Risotto Perfetto Mushroom 175g
- 450ml of water
- 1/2 tsp smoked paprika
Transfer the mix to a small ovenproof pan or dish and bake for 40 minutes, stirring halfway, until the top is golden and crisp and the rice is cooked through and creamy underneath
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