I got this idea from watching Jamie Oliver 30 minute’s meals. He always makes things look superb easy and fast! Which makes me want to cook his mushroom risotto recipe. Whenever I go out to an Italian restaurant, risotto is definitely not my choices. I will always go for pasta or pizza. But since JO make it look ultimately simple, I am gonna try it out! Plus I am a HUGE FAN OF MUSHROOMS! I love all type of mushrooms I’ve tasted so far.
1.5 litres Chicken Stock
A handful of Dried Porcini Mushrooms
1 small Onion, peeled
2 sticks of Celery, trimmed
300g risotto rice
100ml Vermouth or White Wine
Sea Salt and freshly Ground Black Pepper
2 large handfuls of Wild Mushrooms (try shiitake, girolle, chestnut or oyster – definitely no button mushrooms, please!), cleaned and sliced
2 nice handfuls of freshly grated Parmesan Cheese, plus extra for serving
Extra virgin olive oil
1.Heat your stock in a saucepan and keep it on a low simmer.
2.With a food processor, add in the onion, celery, and a handful of the mushroom porcini. Blend it well till everything is finely chopped.
3.Using a large pan heat it up, pour in the olive oil. Add in the mushroom porcini paste.
4.Fry it for at least 10 minutes without browning it. Turn the heat up, and add in the rice.
5.Give it a stir and add in the white wine or Vermouth. Keep stirring until the liquid has cooked into the rice.
6.Season it with a pinch of salt and pepper.
7.Turn the heat down to simmer and keep adding ladleful of stock. Stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
8. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.
9. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
10.And now it’s ready to be served!