A quick, super-filling risotto bursting with the umami taste of rich mushrooms, based loosely on a Jamie classic.
Serves 5-6
Add 2 onions, couple of sticks of celery and a handful of dried porcini mushrooms to a blender, and pulse until finely chopped. Fry up gently with some oil in a large casserole dish.
Add 500g of risotto rice to the pan with a couple of sprigs of rosemary (finely chopped) and 250ml of white wine. Keep stirring until absorbed.
Make up 1.5l of vegetable stock in a pyrex jug. Add this a little at a time, waiting in between for it to be absorbed, whilst continuing to stir.
When half of it has absorbed, add 400g of a mixture of cubed mushrooms (chestnut, shittake, porcini etc..) and stir in whilst adding more stock when needed.
Add another 250g of mushrooms to a pan with some oil. Turn up to max and brown mushrooms well.
When golden, add some thyme leaves and some freshly crushed garlic and remove from the heat.
When the risotto is nice and gooey and the rice is cooked through, add some more fresh thyme to the risotto, along with the juice of one lemon then stir in 60g or so of grated Parmesan and 25g butter, to make it glossy and gorgeous.
Sprinkle over some chopped parsley.
Serve with the crispy garlicky mushrooms and a nice glass of white.
Serves 5-6
Add 2 onions, couple of sticks of celery and a handful of dried porcini mushrooms to a blender, and pulse until finely chopped. Fry up gently with some oil in a large casserole dish.
Add 500g of risotto rice to the pan with a couple of sprigs of rosemary (finely chopped) and 250ml of white wine. Keep stirring until absorbed.
Make up 1.5l of vegetable stock in a pyrex jug. Add this a little at a time, waiting in between for it to be absorbed, whilst continuing to stir.
When half of it has absorbed, add 400g of a mixture of cubed mushrooms (chestnut, shittake, porcini etc..) and stir in whilst adding more stock when needed.
Add another 250g of mushrooms to a pan with some oil. Turn up to max and brown mushrooms well.
When golden, add some thyme leaves and some freshly crushed garlic and remove from the heat.
When the risotto is nice and gooey and the rice is cooked through, add some more fresh thyme to the risotto, along with the juice of one lemon then stir in 60g or so of grated Parmesan and 25g butter, to make it glossy and gorgeous.
Sprinkle over some chopped parsley.
Serve with the crispy garlicky mushrooms and a nice glass of white.