Rice 'Bread' with Mushrooms and Nuts
⏳ Time
2 hours
🥕 Ingredients
22
🍽️ Servings
6
Description
A traditional English Christmas dish.
Ingredients
- Dried Porcini Mushrooms - 0.4 oz
- Olive Oil - 2 tablespoons
- Celery stalks - 2 pieces
- Red Onion - 2 heads
- Garlic - 2 cloves
- Arborio rice - 5.3 oz
- Dry White Wine - 3 fl oz
- Vegetable Broth - 17 fl oz
- Mixed forest mushrooms - 7.1 oz
- Pistachios - 3.5 oz
- Almonds - 3.5 oz
- Breadcrumbs - 0.5 oz
- Cheddar cheese - 4.4 oz
- Red Chili Pepper - 1 piece
- Lemon - 1 piece
- Chicken Eggs - 2 pieces
- Sage - 2 sprigs
- Rosemary - 2 sprigs
- Thyme - 2 sprigs
- Butter - 0.4 oz
- Brown Sugar - 2 tablespoons
- Fresh Cranberries - 7.1 oz
Step by Step guide
Step 1
Finely chop the red onion, celery, garlic, and chili pepper. Toast the nuts, grate the cheese, zest the lemon, and whisk the eggs.
Step 2
Prepare the risotto for the base. Soak the dried porcini mushrooms in boiling water. Heat 1 tablespoon of olive oil in a large skillet over low heat. Sauté the celery and onion for 10 minutes until soft. Add the garlic and cook for another 1-2 minutes. Increase the heat, add the rice, and after a minute, pour in the wine, stirring until the wine is absorbed.
Step 3
Drain the water from the mushrooms, strain through a fine sieve, and pour into the skillet with the rice. Stir until the liquid is absorbed by the rice. Finely chop the porcini mushrooms and add them to the skillet as well.
Step 4
Add hot broth one ladle at a time, allowing each portion to be absorbed. Cook for about 20 minutes. Stir constantly to make the risotto tender and creamy. When the rice reaches al dente, transfer the risotto to a bowl and let it cool.
Step 5
Preheat the oven to 190°C (375°F).
Step 6
Sauté the mushrooms over medium heat in the remaining olive oil for 5-10 minutes until slightly crispy.
Step 7
Coarsely crush the nuts.
Step 8
Mix the cooled risotto with the remaining ingredients, except for the butter, sugar, and cranberries. Season with salt and mix well.
Step 9
Grease a 20 cm (8 inch) loaf pan with butter and line the bottom with parchment paper.
Step 10
In a separate skillet, cook the cranberries with sugar for 1-2 minutes. Spread the berries in the pan and evenly distribute them across the bottom.
Step 11
Top with the rice mixture, pressing it down with a spoon.
Step 12
Cover with foil and bake in the oven for 45 minutes, then remove the foil and brown for another 15 minutes.
Step 13
Remove the finished bread and let it sit for 10 minutes.
Step 14
Run a knife along the edges of the pan and turn the bread out onto a plate. Scrape any remaining berries from the bottom and serve everything together.
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