Sunday, February 20, 2011

Wild Mushroom Risotto

Okay, so it's not really risotto weather! But when you've got a craving, you've got a craving. This recipe actually comes from Jamie Oliver and it is delicious. I love that the main part of the mushroom flavor is cooked separately from the risotto, so that each bite of the risotto is not the same monotonous strong mushroomy flavor. I was dubious about the 'dressing' of lemon on the mushrooms at first, but having savored this dish i can say it works magnificently. Definitely the most delicious risotto i have made to date.

Ingredients (Serves 4 as main)

  • 400gm arborio or other risotto rice
  • 1.5 litres chicken stock
  • 1 lemon
  • 4 large handfuls wild mushrooms (i used shiitake and oyster)
  • 1 handful dried porcini
  • 1 bunch continental parsley
  • 2/3 cup vermouth
  • 1 heaped tbsp butter
  • Olive oil
  • 1 onion
  • 3 stalks celery
  • 2/3 cup grated parmesan


Finely chop the onions, celery and parsley

Coarsely slice the mushrooms into chunks

Heat the stock over medium heat until just below a simmer and keep it there.
Ladle one ladle of stock over the dried porcini and leave to soak for 5 minutes.

Remove the porcini from the liquid (keeping the liquid) and chop finely.
Heat a large saucepan over medium heat.
Add about 3 tbsp oil, the onions and celery and saute for 10 minutes until soft but not browned.

Add the rice and stir through well
Add the vermouth and stir until almost all evaporated.

Add the porcini liquid, the diced porcini and a ladle of stock.

Stir until almost all liquid is evaporated and add another ladle of stock.
Repeat until the rice has enlarged and softened but still maintains some bite.
Meanwhile, heat a frying pan over medium heat with no oil.
Add the mushrooms and saute, dry, until softened

Place mushrooms in a bowl and cover with juice from the lemon and the parsley

Toss through.
Remove the risotto from heat when ready (it should have a fairly sloppy consistency) and stir through the parmesan and butter.

Cover and leave to sit for 5 minutes.
Spoon the risotto into serving dishes and top with the mushroom mixture.
If available, finally drizzle with a few drops of truffle oil.

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