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
MADHUR JAFFREY'S MUSHROOM CURRY | VEGETARIAN CURRY RECIPES
From Madhur Jaffrey's 100 Essential Curries, this mushroom dish is a must. Use large seasonal mushrooms and tomatoes to create this spicy vegetarian curry.
Provided by Madhur Jaffrey
Yield Serves 4
Number Of Ingredients 1
Steps:
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.
Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.
BEST MUSHROOM SWISS BURGER RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
MUSHROOM BOK CHOY SOUP RECIPE | ALLRECIPES
From allrecipes.com
28 BEST MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
THE BEST MUSHROOM SUBSTITUTES FOR EVERY KIND OF MEAT ...
From trendeing.com
35 RECIPES THAT START WITH CREAM OF MUSHROOM SOUP
From tasteofhome.com
BEST MUSHROOM SWISS BURGER RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
CREAMY MUSHROOM STROGANOFF | SLIMMING EATS RECIPES
From slimmingeats.com
GARLIC MUSHROOMS | SPICY DRY MUSHROOM RECIPE
From indianhealthyrecipes.com
12 MUSHROOM PASTA RECIPES FROM ITALY. – THE PASTA PROJECT
From the-pasta-project.com
GUIDE TO OYSTER MUSHROOMS | 20+ MUST-TRY RECIPES! - MY ...
From mypureplants.com
VEGAN MUSHROOM BOURGUIGNON (EASY RECIPE) - ELAVEGAN | RECI…
From elavegan.com
CAROLINE'S COOKING - INTERNATIONALLY INSPIRED RECIPES …
From carolinescooking.com
MUSHROOM WELLINGTON (VEGAN ROAST RECIPE) - BIANCA ZAPATK…
From biancazapatka.com
CHEESY MUSHROOM SPINACH PUFF PASTRY RECIPE - WHITNEYBOND.C…
From whitneybond.com
MUSHROOM QUICHE RECIPES | ALLRECIPES
From allrecipes.com
15+ BEST PORTOBELLO MUSHROOM RECIPES | RECIPES, DINNERS ...
From foodnetwork.com
28 BEST MUSHROOM RECIPES - THE SPRUCE EATS
From thespruceeats.com
CREAMY MUSHROOM STROGANOFF | SLIMMING EATS RECIPES
From slimmingeats.com
MUSHROOM RISOTTO RECIPE | ALLRECIPES
From allrecipes.com
MUSHROOM WELLINGTON (VEGAN ROAST RECIPE) - BIANCA ZAPATK…
From biancazapatka.com
CHEESY MUSHROOM SPINACH PUFF PASTRY RECIPE - WHITNEYBOND.C…
From whitneybond.com