MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
Total Time 1 hours
Yield 6
Number Of Ingredients 15
Steps:
- A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
- Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
- 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.
- Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 364 calories, FatContent 8.3 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 13.3 g protein, CarbohydrateContent 55.9 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0.8 g salt, FiberContent 2.1 g fibre
GRILLED PORTOBELLO MUSHROOMS RECIPE | ALLRECIPES
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 3 servings
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, CarbohydrateContent 11 g, FatContent 19 g, FiberContent 1.9 g, ProteinContent 3.2 g, SaturatedFatContent 1.4 g, SodiumContent 12.9 mg, SugarContent 5.4 g
More about "grilled mushroom recipe recipes"
GRILLED CABBAGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Side Dishes
Calories 98 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Side Dishes
Calories 98 calories per serving
- Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. , Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.
See details
GRILLED MARINATED SHRIMP RECIPE | ALLRECIPES
this is like the best of all grilled shrimp recipes rolled into one! I only gave it 4 stars cuz i did change a couple things-i added the zest of the lemon (to up the freshness meter even more), and used 1/2 fresh basil 1/2 fresh parsley (mainly cuz i have a garden being overrun by both). I also added some red pepper flakes. Oh, and I find that i enjoy this recipe more when i use ketchup ...
From allrecipes.com
From allrecipes.com
See details
50 SAVORY, SATISFYING MUSHROOM RECIPES - TASTE OF HOME
2018-05-24 · These mushroom recipes show how versatile button, portabello and other fungi can be. Just check out all these recipes with mushrooms. 1 / 50. Quick Cream of Mushroom Soup My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my ...
From tasteofhome.com
From tasteofhome.com
See details