Jamie's Perfect Mushroom Risotto
Ingredients: white onions, celery, Arborio rice, dried porcini mushrooms, chicken stock · 30 min cook time · 520kcal · $29.00
Ingredients
2medium white onions, 2stalks celery, 2handfuls Arborio rice, 1bowl dried porcini mushrooms, 1pot chicken stock, 1splash Vermouth, 1selection wild mushrooms, 2knobs butter, 1handful Parmesan cheese, 1handful fresh tarragon, 1handful fresh parsley, 1splash olive oil, 0.5lemon lemon
Instructions
1. Soffritto base: fry chopped white onions and celery in a pan with oil.
2. Add risotto rice (Arborio) to the pan and toast it.
3. Soak dried porcini mushrooms in hot chicken stock.
4. Pour vermouth into the rice and let it cook off.
5. Add small ladles of stock to the rice gradually every minute or so, stirring constantly.
6. Chop the rehydrated porcini mushrooms and add them into the risotto along with the mushroom stock.
7. Toast wild mushrooms on a screaming hot griddle pan.
8. Stir a knob of butter and a handful of grated Parmesan into the cooked risotto, then cover with a lid to rest.
9. Dress the toasted wild mushrooms with chopped parsley, tarragon, a tiny bit of oil, and lemon juice.
10. Plate up the creamy risotto, top with the dressed wild mushrooms, add a knob of butter, and grate extra Parmesan on top.
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