Taking a break from NYC updates to bring you one of my all time favourites – Roasted mushroom risotto.
It’s been tried and tested – when you roast vegetables, the flavours become more intense and robust. When you roast pumpkin, it becomes sweeter and creamier, when you roast fennel, again the sweetness shines through. Roasted or grilled peppers, oh yum. Now when you roast or grill mushrooms, something magical happens. The earthiness of mushrooms is more pronounced and the flavours become “meatier”. It’s hard to describe but if you love mushrooms, roast them you must. (Says my inner Yoda)
This recipe is adapted from Jamie Oliver – the man who makes everything he cooks look so simple, but delicious. (I do feel bad for the kitchen crew though, the mess he makes in the kitchen…tsk tsk)
Cook the risotto like you normally would using dried porcini and stock to start, but instead of incorporating the mushrooms in the rice, you’d roast or grill them separately, dress them and then stir through the risotto at the last minute before serving. It’s flavour-packed and very, very yummy.
ROASTED MUSHROOM RISOTTO
Adapted from jamieoliver.com
For the risotto
1 litre of chicken or vegetable stock, hot
a handful of dried porcini mushrooms,
1 onion, peeled and finely chopped
300g Arborio rice
a small glass of white wine
1 teaspoon butter
a handful of freshly grated parmesan
salt & pepper to season
For the mushrooms
4 large handfuls of mushrooms (I used shitake, chestnut and white caps) cleaned and sliced
a few sprigs of parsley, leaves picked and chopped
juice of 1 lemon
salt & pepper to season
a little bit more freshly grated parmesan to top it off
- 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, cook till softened and translucent but not browned.
- Add in the rice, stir through then add wine. Keep stirring until the wine has cooked into the rice.
- 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 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.
- In the meantime, grill or roast mushrooms until soft. Do not add oil to grill or roasting tray. You need the mushrooms dry-roasted. Once cooked, put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice, toss through thoroughly.
- 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. 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.