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chicken stock handful Dried Porcini mushrooms olive oil onion celery rice white wine salt mushrooms chervil lemon butter extra-virgin olive oil
Viewed: 47 - Published at: 5 years agoIngredients
- 6 1/3 cups chicken stock
- Handful dried porcini mushrooms
- Olive oil
- 1 small onion, peeled and finely chopped
- 2 sticks celery, trimmed and finely chopped
- 14 ounces risotto rice
- 2/3 cup vermouth or white wine
- Sea salt and freshly ground black pepper
- 4 large handfuls wild mushrooms (try chanterelles, shiitake, black trumpet or oyster - definitely no button mushrooms, please!), cleaned and sliced
- Few sprigs fresh chervil, tarragon 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
Method
- Heat 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 glug of olive oil and add the onion and celery.
- Slowly fry without coloring 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 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.
- Taste 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.
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