Wild Mushroom Risotto

Since we’re cutting out a lot of butter, cheese, and booze next week to get “healthier”, I thought I’d go ahead and make some stuff that’s really bad for us this week. Enter: Jamie Oliver’s risotto. Oh.My.God. I got the Jamie Oliver’s Italy cookbook last year for Xmas, and I just haven’t gotten around to making much out of it because all of the recipes are so damn rich. But oh my GOD this was so good. You basically make the White Risotto recipe and then roast some mushrooms and garlic and add in at the end. Here’s the basic recipe which is simply FABULOUS on its own:

Risotto Bianco

2 pints stock (chicken, fish, or vegetable, as appropriate)
2 tablespoons olive oil
a dollop of butter
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1/2 a head of celery, trimmed and finely chopped
2 cups risotto (Arborio) rice
2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
sea salt and freshly ground black pepper
5 tablespoons butter
4 oz. freshly grated Parmesan cheese

Stage 1: Heat the stock. Put the olive oil and butter into a separate pan, add the onion, garlic, and celery, and cook very slowly for about 15 minutes without coloring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.

Stage 2: The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring—it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.

Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

Stage 4: Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow it to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.

So if you’re going to add mushrooms, you take about 6 oz of chopped assorted mushrooms along with about a head of garlic and saute them when you hit the end of Stage 3.  Saute for about 2 minutes in an oven-proof  pan with some olive oil, butter, and thyme, and then pop them in a 400 degree oven for about 6-7 minutes.  Chop them up and add about half when you hit Stage 4, and then add the rest over the top of each individual serving.  And then die and go to heaven.

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Published in: on December 30, 2008 at 3:09 am  Leave a Comment  
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