Wood-Fired Oven Cooking: Risotto

Wood-Fired Oven Cooking: Risotto

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This original masterclass on wood-fired oven cooking is the ultimate introduction to using your oven and producing delicious and flavourful food. A favourite vegetarian dish, mushroom risotto usually requires tending to while standing over the stove and stirring consistently. However, your wood-fired oven turns this dish into a set it and forget it recipe. The end product is just as rich and tasty as a risotto made over the stove. If you don’t trust the visual results from this episode of Manna From Devon’s masterclass, you’ll just have to make it for yourself. About Manna From Devon: Established in 2005, the Manna from Devon Cooking School and Bed and Breakfast is run by Holly and David Jones. They teach cooking skills to small groups in the relaxed environment of our Victorian home overlooking the beautiful River Dart in South Devon. They also have two beautiful bed and breakfast rooms. Holly and David believe that cooking should be free of stress or anxiety, and structure courses to emphasise hands-on practice of good, basic culinary techniques rather than slavishly following a particular recipe. In this way they hope to impart to their students the confidence to cook intuitively, to trust their senses, and to have fun while doing so!

Wood-Fired Mushroom Risotto


  • 180g fresh white mushrooms - chopped up small
  • 3tbsp olive oil
  • 1tsp dried oregano
  • 1 onion, peeled and finely chopped
  • 1 large clove garlic, peeled and crushed 150g Arborio rice
  • 30g dried mushrooms, chopped and soaked in 50ml boiling water
  • 100ml dry white wine Vegetable stock
  • Pinch of salt
  • 30g butter
  • 50g Parmesan cheese, finely grated

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