Jamie at Home
By Jamie Oliver
My twist on the classic
About the recipe
I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
Recipe From
1.5 litres organic chicken stock
1 handful of dried porcini mushrooms
olive oil
1 small onion, peeled and finely chopped
2 sticks of celery, trimmed and finely chopped
400g risotto rice
75ml vermouth or white wine
4 large handfuls of wild mushrooms (try shiitake, girolle, chestnut or oyster – definitely no button mushrooms, please!), cleaned and sliced
a few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped
juice of 1 lemon
1 teaspoon butter
1 small handful of freshly grated Parmesan cheese, plus extra to serve
extra virgin olive oil
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