The Jamie Oliver mushroom risotto is a recipe that instantly reminds me of my grandfather, who was the expert in the family when cooking this delicious and creamy dish and although my recipe has nothing to do with his, prepare a risotto always It reminds me of him, it’s a way of paying tribute.
This version with Jamie Oliver mushrooms is one of my favorite recipes to prepare risotto, for which three very important elements are needed, the first one is rice, which must be either arborio or carnal one, both are small and plump and will result in creamy rice. How a good risotto should be.
On the other hand, a good broth is very, very important. I prefer one of beef for this recipe, but it can be chicken or vegetables. It must be broth! and it must be tasty, since it is the base of the flavor of this dish, without a good base there is nothing to do.
And finally, the stars of this dish are mushrooms, for the more variety of delicious mushrooms they find better. I love putting cremini, fresh and dried shiitake, as well as enoki if available.
- 500 gr various mushrooms
- 1 clove garlic
- Zest of a yellow lemon
- 1/4 cup chopped parsley
- 1 onion finely chopped
- 2 cup arborio or Cremona rice
- 1 liter of beef broth (I recommend you always have a little more in case you need them)
- 1 cup white wine
- Salt to taste
- Parmesan cheese to taste
- The first step is to make mushrooms. For that, cut the mushrooms into pieces.
In a boiling iron pan, place the mushrooms, let them gradually toast (do not use any oil at this time).
- Once they take a little color to add the butter and garlic.
- Cook for 3 minutes or until garlic is cooked.
- Add the lemon zest, salt to taste, parsley and a few drops of lemon (try until you like the amount of acidity). Reserve.
- On the other hand, heat the beef stock.
- In a pan, cook the onion with a little butter over low heat until it caramelizes slightly. Add the rice and brown it for about 2 minutes.
- Place the white wine and stir occasionally, cook until the wine has been absorbed.
- Then place half a cup of beef broth and stir, wait for the broth to absorb and stirring occasionally. The idea is to break the rice grains a little so that they release the starch they contain and thus form the creamy final texture.
- Place more broth (half a cup) stir and let it absorb. Repeat this step until you have finished using the broth and the rice is soft (if you need more broth to add until cooking is ready).
- Once the rice is cooked (It should not be dry, if it is too dry add more broth) add the mushrooms and a tablespoon of butter. Stir.
- Serve immediately with some Parmesan cheese.
A good Jamie Oliver mushroom risotto must have enough liquid to spread through the plate.