MIXED MUSHROOM BAKED RISOTTO

SERVES 4 PREP 10 MINS + SOAKING COOK 30 MINS PER SERVE 2838kj COST $$$$$ 1 ½ cups boiling water 20g dried shiitake mushrooms 2 tbsp olive oil 1 leek, roughly chopped 3 garlic cloves, finely chopped 400g mixed mushrooms, sliced 2 cups arborio rice 2 sprigs lemon thyme, leaves picked ¾ cup Chinese shao shing (rice wine) 3 cups hot vegetable stock 1 tbsp soy sauce ½ cup frozen shelled edamame 1 bunch chives, snipped ½ cup grated pecorino ½ cup panko breadcrumbs 2 tbsp sesame seeds ¼ tsp dried chilli flakes 1 Preheat oven to moderately slow, 160°C.

2 In a large jug, combine water and shiitake. Set aside 30 mins.

3 In a flameproof casserole dish, heat oil on medium. Saute leek and garlic 3-4 mins until tender. Add mixed mushrooms and cook 3-4 mins until starting to brown. Stir in rice and thyme leaves. Cook 1 min. Add shao shing, stirring, until liquid is almost evaporated.

4 Strain shitake, reserving liquid. Pour reserved liquid into dish with stock and soy. Roughly chop shiitake and stir through rice mixture with edamame and half chives. Season well. Bake, covered, 10 mins.

5 Remove lid and scatter over combined cheese, breadcrumbs, seeds and chilli. Bake, uncovered, 10 mins until liquid is absorbed. Scatter with remaining chives.