Pretty simple, make a usual risotto base (finely chopped up onion/leek and celery) and soften in olive oil (you could use butter), add a couple of finely chopped garlic cloves towards the end, once everything has softened (but not coloured) add in the risotto rice (about 140g for two) and give it a few minutes with regular stirring (add a bit more oil if it starts to catch). One the rice is a bit translucent, throw in a glass of white wine (hold onto the glass, just the wine) and reduce it down till everything is getting sticky and then add a half litre of hot stock.
Cover and put in the oven for 35 minutes (about 160 degrees). At that point take out and add other ingredients (I added chopped kale and smoked haddock), give it a good stir and a bit more boiling water if it's looking dry, put the lid back on and give it another fifteen minutes. You can add any ingredients as you would a stove-top risotto but it avoids all the constant stirring business. At the end, stir in a generous helping of cheese and a squish of lemon juice and a bit of chopped parsley (or whatever else goes without whatever concoction you're risottoizing).
It didn't really benefit from the mushroom or flaming dishtowel.
