Chop half the cooked mushrooms. Then in a separate pan heat the olive oil, add the shallot, celery, and pinch of salt, and sweat the vegetables for about 3 minutes. Tips. Melt the butter in the dish, then add the onion and cook for 2-3 minutes. •. Peer in and give the risotto a stir at about the 15-minute mark – no one wants scolded risotto on the base of their pan. 4. Live. 0:00 / 1:01. Add the rice and stir to coat in the butter. Add the wine and cook for 4 … Cover dish tightly with lid. Stir through spinach leaves, parmesan and chives. Heat an oven-proof, stove-proof, 6-litre casserole dish over medium heat. Combine rice, water, stock cube, margarine and mushrooms into a large ovenproof dish. Add the garlic and after another 2 minutes, when the vegetables … Risotto Stage 1: Heat the stock. Bake in a hot oven, 200 ° C for 30 minutes or until rice is tender. Add the butter and a generous pinch of salt, then when the butter is sizzling, add the mushrooms and reduce the heat to low. Cook for the remaining time the risotto is in the oven, or until the mushrooms have cooked through. Preheat the oven to 200°C (180°C fan forced).