Flipping through my (very) old Jamie Oliver The Naked Chef cookbook, I was inspired to make the mushroom risotto. The wonderful thing about Jamie Oliver’s recipes is that he gives you so many options to vary the same recipe.
In this mushroom risotto recipe, you may use any kind of mushroom you come across or have on hand.
But that’s not all: you can even use dried mushroom (which you re-hydrate)!
Isn’t that wonderful?The basic risotto recipe could be used as a foundation for any flavor you wish.
For basic risotto:
1/2 litre stock
1 Tbsp olive oil
2 clove garlic
1 small onion
200g short grain rice
30g to 50g butter
For the mushrooms:
300g of any mushrooms
3 tabs of olive oil
1/2 tsp dried thyme leaves
1 clove garlic
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella
1 handful of fresh parsley, chopped
Chop the onions into a very small dice.
Using a kitchen towel, wipe off any dirt from the mushrooms (washing them will render them soggy, so do not wash the mushrooms).
Slice the mushrooms up thinly.
Heat a large frying pan, add oil and some butter and then add the mushrooms.
Toss around and cook for a minute.
Add the thyme and garlic, a grinding of pepper, and a dash of salt.
Cook the mushrooms till they are a little soft; set aside.
Heat up the stock in a separate saucepan.
Heat up olive oil and butter over medium-low in a separate larger pan, and add the onion and let them sweat for 5 to 7 minutes until transparent.
Add the rice grains and gently saute until the grains seem translucent (this takes a good 10 minutes, but the results are wonderful).
Add a ladle-full of hot broth to the rice and stir until all is absorbed.
Add another ladle-full and the mushrooms, stir until absorbed.
Keep adding ladle-fulls until the rice is cooked and the consistency starchy.
Add hot water if broth is finished and you feel the risotto is too stiff.
When the rice is cooked turn the heat right down, and just before you serve toss in the cheeses and parsley. Adjust the seasoning and serve hot.