This is Jamie Oliver's recipe. What I like about this is the way how the mushrooms are prepared, instead of mixing the mushrooms in the risotto at the beginning of cooking, it is saute separately. I used a mix of Dried Cepes (Porcini), Morille, Girolle and fresh Champignon de Paris. They are first saute in olive oil and mince garlic, throw in chopped parsley at the very last minute and scoop it on top of the risotto. Easy, tasty and no fuss :)
Jamie said "No button mushroom please!!" but I don't want to blow up my budget for just one meal, so I used button mushrooms to add volume. Of course, it would be tastier to use fresh wild mushrooms but looking at the price of over 15 - 25 euro per kilo (gulp), I prefer to use a 4 euro per kilo button mushrooms :)
Here's what you need for 4 servings:
30g Dried Porcini, Morille and Girolle (I didn't use a lot of Porcini coz I don't want it to be too strong)
300g Fresh Champignon de Paris (Button Mushrooms)
3 gloves Garlic (minced)
1 medium Onion (chopped)
2 sticks Celery (chopped)
300g Risotto Rice
some Parsley (Chopped)
150ml White wine
50g Parmesan Cheese (grated)
1L Hot chicken stock ( I used chicken cubes)
1 tbsp Butter
- First in a sauce pan boil some hot water, when it starts to boil throw in a chicken cube and your dried mushrooms then lower down the heat to a simmer. Once the mushrooms are soft, fish out, chopped and keep a side. Keep the liquid in a low simmer.
- In a large pan, lightly fried the chopped onion and celery without browning them. Once the onion is ready, turn up the heat and add in the rice. Give it a good stir then add in the white wine. Keep stirring until the rice absorb all the wine.
- Now add in the hot chicken stock, laddleful by laddleful. Make sure the rice absorbed all the liquid before add in another laddleful of stock. Keep stirring until rice cooked to your likeness.
- Meanwhile, fried all the mushrooms in a very hot pan with a tbsp of olive oil. They might gives out some liquid which you can add it into the stock for cooking the rice. Once the mushrooms are dried, add in another spoon of olive oil, chopped garlic and gives them a good stir, season with salt and pepper then add in the chopped parsley.
- Take off risotto from heat, check the seasoning, add in a tbsp of butter and the grated Parmesan cheese.
- Serve your risotto topped with grilled mushrooms, sprinkle with some extra Parmesan cheese and a drizzle of extra virgin olive oil.