Cayenne & Carob's Sunday Supper: Grilled Mushroom Risotto from Jamie Oliver's book Jamie at Home, recipe here.
Grilled Mushroom Risotto
Adapted slightly by Cayenne, from Jamie Oliver's cookbook Jamie at Home
6 ⅓ cups chicken stock (approximately and definitely used homemade)
Handful dried porcini mushrooms (could not find any)
Olive oil 1 small onion, peeled and finely chopped
2 sticks celery, trimmed and finely chopped (was out of celery)
14 ounces risotto rice - found at Whole Foods on the top shelf of the rice section)
⅔ cup white wine (or vermouth)
Sea salt and freshly ground black pepper
4 large handfuls wild mushrooms, cleaned and sliced (don't use button mushrooms) Few sprigs fresh tarragon and/or parsley, leaves picked and chopped
1 lemon, juiced
2 tablespoons butter
2 handfuls freshly grated Parmesan, plus extra for serving
Extra-virgin olive oil
1.Saute the onion (and celery if you got it) with the olive oil. Turn up the heat and add the rice. Mix well with the onions and get coated in oil. Add the wine and keep stirring until the rice has soaked up the wine.
2. Add a ladleful of stock, slowly and gently stirring the rice so that it does not stick. Keep up the simmer and adding stock after each batch has been sucked up by the rice. Taste the rice every so often to see if it is done. This step took ~30-40 minutes. Turn the heat down to a simmer and keep adding ladles of stock.
3. When you think the rice is just al dente, take a dry large cast iron pan and grill the mushrooms until they are juicy and soft. Throw the mushrooms and herbs into a bowl, squeeze half a lemon over them, and maybe at a touch of salt (I did not add any extra salt).
4. Remove the risotto from the hot burner and stir in the butter and the Parmesan. I had to adjust with a bit more stock and cheese. Keep gently folding the cheese in until you get a creamy texture.
5. Put a lid on it and let the risotto sit for 3-4 minutes. Pour yourself a glass of wine (ya know the rest of the white wine that you used at the beginning of the recipe).
6. Plate the risotto with a pile of mushrooms, dusting of Parmesan, and a sprinkle of fresh parsley.
Our friend AD was over for "dinner" (it was 10:30p by the time this dish was done) and everyone declared it a success. I had to alter the recipe quite a bit and the risotto was still delicious. I will be making this again as I have since found dried porcini mushrooms.
If you can find the dried porcini mushrooms. Add this step at the beginning: heat the stock to a low simmer. In a bowl cover the porcini mushrooms with hot stock and let sit until soft (just a few minutes). Reserve the stock but remove remove the porcini and chop. Add the porcini after the wine has been absorbed. Continue with step 2 above.
photo credit: Cayenne 10.09.09
Grilled Mushroom Risotto
Adapted slightly by Cayenne, from Jamie Oliver's cookbook Jamie at Home
6 ⅓ cups chicken stock (approximately and definitely used homemade)
Olive oil 1 small onion, peeled and finely chopped
14 ounces risotto rice - found at Whole Foods on the top shelf of the rice section)
⅔ cup white wine (or vermouth)
Sea salt and freshly ground black pepper
4 large handfuls wild mushrooms, cleaned and sliced (don't use button mushrooms) Few sprigs fresh tarragon and/or parsley, leaves picked and chopped
1 lemon, juiced
2 tablespoons butter
2 handfuls freshly grated Parmesan, plus extra for serving
Extra-virgin olive oil
1.Saute the onion (and celery if you got it) with the olive oil. Turn up the heat and add the rice. Mix well with the onions and get coated in oil. Add the wine and keep stirring until the rice has soaked up the wine.
2. Add a ladleful of stock, slowly and gently stirring the rice so that it does not stick. Keep up the simmer and adding stock after each batch has been sucked up by the rice. Taste the rice every so often to see if it is done. This step took ~30-40 minutes. Turn the heat down to a simmer and keep adding ladles of stock.
3. When you think the rice is just al dente, take a dry large cast iron pan and grill the mushrooms until they are juicy and soft. Throw the mushrooms and herbs into a bowl, squeeze half a lemon over them, and maybe at a touch of salt (I did not add any extra salt).
4. Remove the risotto from the hot burner and stir in the butter and the Parmesan. I had to adjust with a bit more stock and cheese. Keep gently folding the cheese in until you get a creamy texture.
5. Put a lid on it and let the risotto sit for 3-4 minutes. Pour yourself a glass of wine (ya know the rest of the white wine that you used at the beginning of the recipe).
6. Plate the risotto with a pile of mushrooms, dusting of Parmesan, and a sprinkle of fresh parsley.
Our friend AD was over for "dinner" (it was 10:30p by the time this dish was done) and everyone declared it a success. I had to alter the recipe quite a bit and the risotto was still delicious. I will be making this again as I have since found dried porcini mushrooms. If you can find the dried porcini mushrooms. Add this step at the beginning: heat the stock to a low simmer. In a bowl cover the porcini mushrooms with hot stock and let sit until soft (just a few minutes). Reserve the stock but remove remove the porcini and chop. Add the porcini after the wine has been absorbed. Continue with step 2 above.
photo credit: Cayenne 10.09.09
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