Mushroom Risotto

Mushroom Rissoto (a Jamie Oliver recipe)




The Jamie Oliver recipe
- arborio rice (1 handful per person)
- 1 onion finely diced
- 1 celery stick finely diced
- 4-5 dried porcini mushrooms
- hot chicken stock as needed
- dry vermouth (1 shot per person)
- grated parmesan (lots)
- butter
- salt/pepper

1. In a pot bring the stock up to a simmer.
2. Rehydrate the dried porcinis in a cup of the hot broth for 20 minutes. To this you could also add some saffron if you like.
3. in your crueset (make sure your cooking vessel has a wide surface area) sweat the onion and celery until soft and transluscent in 3 tbsp of good olive oil.
4. Add the arborio rice and sautee until rice has absorbed all the oil.
5. add the vermouth and sautee until absorbed.
6. Add one cup of stock at a time until it is absorbed. Do NOT stir continually but do not leave unattended. It needs constant stirring so that it will not stick but don't over do it. I leave it for a minute and then stir again.
7. Add the porcini stock except for the last little bit that has dirt in it. Chop up the rehydrated porcinis and add those too.
8. keep adding stock until the rice has softened. this usually takes me at least 20 minutes of adding stock, and stirring. Season with salt/pepper.
9. While it's still al dente remove from the heat, add 1/3 stick of butter, 2 handfuls of parmesan, and one cup of stock. Stir, cover, and let it sit until you are ready to eat (15 minutes).

In the meantime you can grill or sautee a few mushrooms or asparagus, toss them with oil, thyme, salt, pepper, fresh parsley, and a splash of lemon juice. Serve on top of the risotto.

What I did different was saute up some left over sugar snap peas and I added a clove of garlic right before (5 minutes) I added the rice. Also, try to find the LOWEST sodium chicken stock if using a boxed stock. (unfortunately, Rachel Ray's was the lowest believe it or not, next was Wolfgang Puck's)

my setup:


and my final product (I know I know....wish I had some of those fancy wide rim white bowls)



I missed my Sous Chef tonight. :(