From The Naked Chef, Jamie Oliver, Michael Joseph, 1999.
To satisfy my latest push into making risotto I turned to a recipe of Jamie Oliver’s as a basis.
I cooked the mushrooms, buttons cut into quarters, first in a hot pan with olive oil and a little butter. When they had started to acquire a brown tinge I added chopped garlic cloves and a sprinkling of salt. When they seemed to be finally cooked I added chopped parsley, a pinch of chipotle chilli powder and a little lemon juice.
Now it was time to cook the risotto. The usually pattern was followed. Stock was put on to simmer. A chopped onion was fried until soft in a little oil and butter. The rice was then added and stirred around until it was fully covered with the butter/oil mix. About a quarter of a cup of white wine was now added and, when it was absorbed by the rice, the first ladle of stock was added.
While the risotto was now cooking half of the mushrooms were cut up to smaller pieces. These were added to the rice.
As each ladle of stock was absorbed another was added and this continued until the rice at ready. It was tasted for seasoning. Grated Parmesan cheese was added and stirred in. And finally the remaining mushrooms went into the mix. When it was served a round of truffle butter was added.
This was a very satisfying dish. You can’t really go far wrong with a risotto/mushroom combination.
Ease of cooking: ✔✔✔✔
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