risotto

grilled mushroom risotto

servings
4-6

method

A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavor in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.

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 glug of olive oil and add the onion and celery. Slowly fry without coloring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! 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 herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!

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.

• from Jamie at Home

ingredients

• 1.5 liters hot chicken stock
a 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
• 150ml vermouth or white wine
• sea salt and freshly ground black pepper
• 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
• 25g butter
• 2 nice handfuls of freshly grated Parmesan cheese, plus extra for serving
• extra virgin olive oil

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tried this recipe or a similar one? share your tips...

1. by Ian on Sun 04 Mar 2012 @ 21:30

I'm making the mushroom risotto on saturday and wondered what wine will go well with this dish? thanks

2. by lesley on Sat 25 Feb 2012 @ 15:40

Matthew, When I get it at the store, it's called abborio rice.

3. by agata on Wed 11 Jan 2012 @ 16:27

great risotto, but next time i wound not mix the mushrooms with lemon juice - it killed all the mushroom taste. I also used dried wild mushrooms, putting them in a bowl of water (not too much water, just slightly covering the mushrooms) and then added the water to the cooking risotto as well, along with the stock.

4. by Reeza on Mon 02 Jan 2012 @ 15:50

Hi! I only eat kosher so what can I sub with the wine

5. by Deshanta and Mervyn Sigamoney on Sat 24 Dec 2011 @ 20:54

Thanks chef for a perfect recipe! We had never eaten risotto before and decided to treat ourselves with a luxurious meal before Christmas, and all I can say is Wow! The risotto was absolutely amazing and so easy to prepare as long as you are patient and loving whilst preparing it. It's such a chart topper for my fiancé and I that your recipes is definitely going into the bank vault of award-winning dishes that M and I will be cooking and eating our way through together for years to come. Thanks for allowing our taste buds to go on such a decadent journey - they will be forever grateful to you and those wild mushrooms.

6. by scott on Sun 04 Dec 2011 @ 21:19

Wow great recipe,did this yesterday but i added some fried chicken and cooked the mushrooms in the risotto.Loved it gona buy your book now,got the itch for cooking again.

7. by Georgia on Fri 07 Oct 2011 @ 12:57

hi, im planning to make this for my course work at school and i really need to know roughly how long it takes to cook. could anyone help me?

8. by Royston Rodrigues on Thu 19 May 2011 @ 08:57

Hey Mate Great recipe. Cooked it last night after watching the 'half hour recipes'. Take Care. Roy

9. by mella on Wed 18 May 2011 @ 12:17

@Fads...I think it's because they're not "wild" mushrooms, and probably don't have a stronger flavor maybe??

10. by Fads on Tue 17 May 2011 @ 00:51

Is there a reason why button mushrooms are not recommended in this recipe?

11. by Agnes on Mon 25 Apr 2011 @ 12:46

Hi Jamie , I'"m Agnes and I live in Mauritius ,in my country we love cooking food,special me I like the way you cook it is fast,amazing, lovely and very interesting.I watch all your TV show.I'm your biggest fan.Hope to see you in my small and beautiful island.

12. by Agnes on Mon 25 Apr 2011 @ 12:05

Hi Jamie,I'm Agnes and i live in Mauritius in my country we love cooking ánd i really love all your food, it is interesting,amazing, lovely and quick. hope to see you in my country. Thx

13. by Sue on Fri 15 Apr 2011 @ 12:19

Hi there. The recipe suggests you grill the mushrooms, then combine them with the lemon juice and herbs. But surely grilled mushrooms sitting in lemon juice would not make a very tantalisng addition to the dish.

14. by ReiliS (from Estonia) on Tue 21 Sep 2010 @ 18:21

Super! white wine gives perfect flavor.

15. by Natalie on Wed 06 Jan 2010 @ 12:55

Jamie! I have to say that your recipes make lazy people to stand up and cook those meals !!!
Thanx!!!!

16. by charlee on Thu 17 Dec 2009 @ 17:23

it was stodgey, plain and sickly.... It was far too expensive to make!!!
i bin it and had a salad !!!!!!!

17. by Matthew on Fri 09 Oct 2009 @ 08:36

Hi Jammie,
Do you have to use a specific rice for risotto?
Enjoy your cooking, Thanks Mate

18. by Ms.Foodie on Sun 07 Jun 2009 @ 06:31

Hi Jamie!

I love your risotto recipes! A year ago I couldn't cook at all. This year I've got a kitchen aide mixer, a pasta maker and have made all sorts of brownies,muffins and cupcakes. This week I made my own fresh pasta and have tried 4 of your risotto recipes. My nephew eats all my experiments and loves you to death now! I made that one risotoo with the roasted garlic and the breadcrumbs with almonds and mascarpone cheese and it was pure heaven!!! My sisters think it's so weird that I went from not cooking at all to making fresh pasta!

19. by Katrine B on Thu 21 May 2009 @ 19:31

Hi Jamie, hi guys.
This is really cool, a few minutes ago I watched on TV this series, where Jamie is preparing this risotto. I've seen a lot of series, and I am really excited! I am from Ukraine, Odessa and I wish to open my own restaurant in the future, so I watch a lot of TV-shows with Jamie. And it is great!

20. by joao on Fri 17 Apr 2009 @ 04:04

amazing

21. by Andrea on Wed 15 Apr 2009 @ 04:30

Hi Lois, If you have the heat too high on your risotto pan, then the liquid will be absorbed too quickly, meaning that the outside of the rice will cook more quickly than the inside. Try a medium to medium-low heat after you have added the wine. Also, another issue can be that you have the temperature of your stock pot too high - just keep it on a very gentle simmer, so that it doesn't concentrate/reduce, which will lessen the amount of liquid and concentrate the flavour, sometimes leading to an overload.
Regarding the salt, if you run out of stock part way through, just use boiling water instead of more stock. Or you could use a salt-reduced stock. I go easy on the salt, myself, but I think that's personal preference.
Lynn - I find that risotto is a dish that waits for no-one! You need everyone ready around the table, and serve it within 3-5 minutes of it finishing, otherwise you can have a stodgy, gelatinous mess. So, by all means serve it to company at your house, but probably don't take it to someone elses'. Also, to serve 10-12 people, you would need an enormous pan.
My husband and I adore risotto, but we never order it at a restaurant, unless it is an incredibly authentic Italian one and we know they are going to cook it from scratch there and then (which usually means a wait on the order).

22. by Lina Ma on Tue 14 Apr 2009 @ 04:43

Really a nice receipe ! I did it nicely ! Thx Jamie !

23. by Lily on Sun 22 Mar 2009 @ 13:06

Mmmmm, yum! Making it for my mum on mothers day! :P

24. by Célide on Sat 28 Feb 2009 @ 20:46

Exquisito!!!!

25. by sarah on Fri 27 Feb 2009 @ 04:28

hi think you should show some thing on vige and cake twoand paster ok

26. by lois on Sun 22 Feb 2009 @ 18:24

Hi Lou Lou- I think i did just have the heat too hight which consequently meant i needed more stock. Since the stock tastes salty, i think thats what gave it a salt overload. Ive made it since and although it still tastes rather salty its been a lot nicer. Good luck !

27. by Lynn on Thu 12 Feb 2009 @ 14:59

Hi. I watched your show for the first time and the mushroom risotto looked great. I'm going to try it for a dinner party of 10 or 12 people - am I crazy? How many people will one recipe serve, and can I fix it at home and take it to my friend's house (everyone is contributing a dish) or will it become too sticky if we wait too long to eat it? Can anyone answer these questions? Thanks. Lynn

28. by Lou lou on Sat 07 Feb 2009 @ 22:07

Hi Lois
Did you boil it too quick rather than simmer it on maybe half power?I am going to make this next week so will let you know if I have the same problem!

29. by lois on Wed 04 Feb 2009 @ 21:56

Hi-Imade the risotto but my risotto remained crunchy,I needed loads more stock as it soaked up really fast and the whole thing tasted really salty.I don't know where i went wrong.I am a complete novice so if anyone reads this and can tell me where i went wrong I would be most thankful.! Cheers x

30. by Caroline on Tue 27 Jan 2009 @ 13:25

The variant with sliced truffles on top was Maria Callas' favorite dish.
But that is not the main reason why I adore it.

31. by laura.c on Mon 26 Jan 2009 @ 18:40

best risotto ive ever had, emmm DELICIOUS :-)

32. by Judith Johnson on Fri 23 Jan 2009 @ 10:57

Jamie - I've recently made the tomato soup from your Ministry of Food Cookbook. Brilliant - so easy and such great flavour. Have to admit that I forgot to remove the green stalks when I blended the soup but it still tasted great and no-one complained.
I run a soup lunch club once a month and would like your permission to reproduce the recipe for a soup cookbook I'm making. We're hoping to raise £20,000 for a school building to be built in a poor community in Northern Uganda. This is just one of our fund-raising efforts.

33. by yuri on Wed 14 Jan 2009 @ 10:34

Hi Jamie. Anonther gr8 1. You`ve changed the way of many people to see their food. You`ve changed my way, and definitely- you`ve changed the world.
It won`t be forgotten.
Thank you!!!

34. by Dan on Tue 02 Dec 2008 @ 21:17

Amazing!! I used Portobello mushrooms as i couldnt get any porcini to soak with the stock and shitake and oyster for the grilled. Turned out fantasic! Highly recomended.

35. by Cissy on Sun 16 Nov 2008 @ 23:45

Best risotto ever!!! x

36. by Giuliana Farina on Thu 09 Oct 2008 @ 13:06

Hi Jamie! I always make that risotto and everybody loves it! I´´m visiting family in Brazilo now and, Toinight, I´m making it for 10 people! fingers crossed... I might add aspargus to it.....

37. by ste on Tue 07 Oct 2008 @ 17:35

just made the tea again tremendous 2 nights n the run what are you doing to me

38. by ste on Mon 06 Oct 2008 @ 18:24

just cooked the meatballs and pasta dead easy and passed it on going for a lie down now ate to much

39. by Lee on Tue 30 Sep 2008 @ 20:31

Well I'm not very extravagant when it comes to cooking but am gonna try some of your ideas and surprise the girlfriend!!!! thanks mate :-)

40. by Maria A on Sat 27 Sep 2008 @ 10:17

HI jamie just love your style in cooking ... you made us come out with a family day where we try out new recepies ,,,, well we started with your recepie for the first time 18 moths ago and it was a hit te recepie was fish with roasted potato and mushroom with salsa verde ... well since then we took it as family tradittion to cook with my brothers but we prefer your recepies .. and now i'm happy that we have excess to your recepies on line in middle east Lebanon.. your an icon in my family, even my dad started watchin g your shows..well

41. by mango and round :) on Fri 26 Sep 2008 @ 11:38

hi jamie mango and round again just to let you know that we are your biggest fans but.. slight problem your food looks like my ligament damage in my arm :) thank you :) love you jamie

42. by John on Fri 26 Sep 2008 @ 10:08

superb. Nice one Miss McCrea!

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