8th November 2015
Fall is here!
I love the Autumn – the weather: cool, fresh, and crisp, the clothing: layers upon layers, the colors: warm browns, golds, oranges, and reds, and of course the food! I love mushrooms, roots, pumpkins, and squash!
So for my first fall dinner this year I made Jamie Oliver’s Grilled Mushroom Risotto. This is one of my all time favorite recipes. You get a double dose of mushrooms. First, you soak the dried porcini mushrooms and add them with the rice along with the soaking water. And secondly, grilled mushrooms to top the risotto! The grilled mushrooms are combined with lemon and parsley and add a fresh and zesty accent to the risotto!
Grilled Mushroom Risotto, serves 4
- 1.5 litres chicken or vegetable stock , hot
- 1 handful dried porcini mushrooms
- Olive oil
- 1 small onion , peeled and finely chopped
- 2 sticks celery , trimmed and finely chopped
- 400g risotto rice
- 75 ml white wine
- Sea salt
- Freshly ground black pepper
- 4 large handfuls wild mushrooms (I used chanterelles), cleaned and sliced
- A few sprigs fresh parsley , leaves picked and chopped
- Juice of 1 lemon
- 1 teaspoon butter
- 1 small handful Parmesan cheese, freshly grated, plus extra for serving
- Extra virgin olive oil
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 and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the wine. 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 parsley, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together.
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.
Take 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.