wild mushroom risotto

We love this risotto! We have been making it since I received the Jamie Oliver Meals in Minutes cookbook for Christmas in 2011. I don't make it with the salad as suggested, I simply add two slices of prosciutto as garnish on top as it provides a nice salty contrast.

wild mushroom risotto

Olive oil
Salt & pepper
1 large white onion
2-3 celery stalks
1 cup dried porcini mushrooms (or wild mixture)
2 sprigs of fresh rosemary
1 1/2 cups arborio rice
1/2 glass of white wine
1 organic vegetable or chicken bouillon cube
1.5 pounds mixed mushroom (I usually use bellas and white)
1 clove of garlic
Small bunch of thyme
Large pat of butter
2 oz chunk or Parmesan cheese
1/2 lemon

Fill and boil the kettle. Put the standard blade in the food processor, halve and peel e onion, then put into the food processor with the celery and dried mushrooms and pulse until finely chopped. Drizzle olive oil into the Dutch oven and scrape in the veggies, stirring regularly.

Pick and finely chop the rosemary leaves and add to the Dutch oven with the rice. Stir well for 1 minute, then pour in the white wine and crumble in the bouillon cube, stirring until the wine is absorbed. Season with salt and pepper then add a cup of boiling water and stir well.

Te trick now is to keep coming back to the risotto and adding good slugs of boiling water (or broth, I use water, about a quart is suggested but I use likely closer to 1.5 quarts), every mine or so of around 20 minutes. To make it oozy and lovely, you're going to message the starch out of the rice and stop it from sticking. If, for some reason, some did stick, pour a good slug of boiling water and gently unstick it.

While doing that, put a large oven proof frying pan on medium heat and turn the broiler on high. Tear half of the mushrooms into the risotto and half into the frying pan with a good lug of olive oil and a good pinch of salt and pepper. Add in a clove of chopped garlic. Pick the leaves from a few sprigs of thyme into the pan, stir them in, then take off the heat. Put the frying pan under the broiler on the top shelf to crisp up.

Keep stirring the risotto.

Check on the mushrooms and remove when crispy.

At is point, the risotto should be oatmeal like. Stir in the butter, finely grate most of the Parmesan cheese and add in a good squeeze of lemon juice. Season with salt and pepper and add a splash ore of water or broth if needed to make oozy and delicious.

Serve topped with the crispy mushrooms and a slice or two of prosciutto.

Hint - I like my risotto super ooey gooey and add in more water than suggested.