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Char and steam peppers in paper bag. Meanwhile slice onion. Heat olive oil in a pan and briefly saute garlic. Remove garlic to bowl. Saute mushrooms and dump in garlic bowl. Saute onions over high heat until toasty and just limp. Leave onions in pan and put all other ingredients back in to warm through.

Put stock and water iIn rice cooker. Add mushroom powder and rice. Cook until just done. Stir in butter and parsley.

Add half the boiling vegetable stock and mix well. Cook on low heat for about 10 minutes or till all the stock is absorbed and the rice is just tender. Pour in the white wine and boil till it completely evaporates.

Add the remaining stock and mixed herbs. Mix well gently and cook on low heat for about 10 minutes or till the rice is done. Mix in the parmesan cheese, eggs and the fresh basil.

Transfer the risotto into a well buttered deep 8 loose bottomed flan tin after sprinkling breadcrumbs on the base and sides whilst pressing down the top well. Cover with a tin foil and bake in a preheated oven at 180oC / 350oF for about 40 minutes or till firm and set. Let it stand covered for about 10-15 minutes. Turn out onto a serving dish and cut into slices.

TIPS:

Arborio or carnaroli rice varieties are best suited for making risottos.

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