This amazing risotto recipe is Jamie Oliver‘s. It is in his Italy cookbook. It would be a crime not to share this with you! First I will explain the ingredients in two parts: 1. basic risotto recipe and 2. what you need for the mushroom part of the risotto. This dish can be served as a primi piatti for 4 to 6 persons. Then the risotto will be served in small portions. I often prepare this recipe during the week, for the two of us..
1 litre of hot bouillon from chicken, fish or vegetables, depending on which risotto you want to make
2 tbsp. olive oil, extra virgin
a knob of butter
70 grams butter
1 large onion, peeled and finely chopped
2 toes of garlic, peeled and finely chopped
2 sticks of celery, trimmed and finely chopped
400 grams risotto rice
150 ml vermouth or white wine
freshly ground black pepper
115 grams of a larger piece of Parmesan cheese, also for serving
Mushrooms, thyme & parsley
200 grms wild mushrooms, cleaned and teared
sea salt & freshly ground black pepper
1 bulb garlic, peeled and halved
a few sprigs of fresh thyme, picked and chopped
1 tbsp. butter
a few sprigs of fresh parsley, picked and chopped
1 squeeze of lemon
You can use this risotto recipe as a fundament and vary with it! First heat the stock in a pan and keep it on a low simmer.
Take another large pan, put the olive oil and a knob of butter in it. Add the onion, garlic and celery. Slowly fry them for 15 minutes without colouring. This is called soffritto. When it’s soft it is time to turn up the heat & add the rice. Keep stirring. When the rice gets glassy, add the vermouth or white wine and keep stirring until all of the liquid has cooked into the rice.
Pour the first ladle (one soup spoon) with bouillon into the pan and add a good pinch of salt. Turn the heat down to a simmer and keep stirring until the rice has absorbed all the bouillon before you adding the next ladle. This will take approx. 15 minutes. To see if the rice is cooked, taste it! Otherwise pour more bouillon or, when this is finished, use some hot water.
Preheat the oven to 200 °C. Use another pan that you can also use in the oven! Fry the mushrooms in olive oil for two minutes, till they are colouring. Add sea salt, black pepper, garlic, thyme & butter. Stir well and then place the pan in the oven for 6 minutes.
When the risotto is ready take it from the fire. Check the seasoning carefully. And the last phase is stirring in the butter and the Parmesan. The risotto will get a lovely creamy substance! Put a lit on the pan & let it be for 2 minutes. For this recipe you also add parsley. This will give a beautiful green colour to the risotto.
Place the plates in the oven (on approx. 50 to 100 °C), so the risotto remains heated when you serve it. Jamie chops half of the mushrooms and puts this into the risotto. I do not; the mushrooms tend to disappear in the risotto. I like mine on top of the risotto. So first I divide the risotto on the hot plates, serve them with the mushrooms & some extra Parmesan cheese.