Wild Mushroom Risotto - Baked in the Oven

Something of an experiment recommended by my old form teacher who is something of a cook.  When I make risotto it normally entails 30 mins constantly stirring the pan and adding liquid gradually.  The results are usually very satisfying, but thought I would try this oven baked method - longer but in need of less attention during the process.  The result was pretty authentic though the arborio rice was organic and had some of the husk on it and needed a little longer than the recipe specified - nevertheless the marsala wine and Parmegiano Reggiano was delicious.  Also made some bread - in the background!