Mixed Mushroom Risotto
As I noted in a previous post, Jamie makes an amazing basic risotto. The recipe calls for half a head of celery, an ingredient that I have rarely come across in other risotto recipes. It makes all the difference. It adds wonderful flavor to the dish as well as a little extra texture, which I think is especially important if you have the bad habit of over cooking your rice. I make two modifications that you are welcome to ignore. First, I find that vermouth (rather than white wine) adds a glorious aroma and richer flavor to the rice. And second, instead of an onion use three or so large shallots.
To turn your basic risotto into amazing Mixed Mushroom Risotto, do the following (I’ve included my modifications):
8oz. mixed mushrooms sliced or roughly ripped apart (I like shitake)
3 tbsp olive oil
1 handful parsley, chopped
3 tbsp. thyme, chopped
1 lemon, quartered
3 large cloves garlic, chopped
salt, pepper and chili powder to taste
Heat 1 tbsp olive oil, add 1/3 of the mushrooms and thyme. Once the mushrooms are cooked through add 1/3 of the garlic and a pinch of salt and pepper. Cook until it is aromatic then add 1/3 of the parsley, a squeeze of lemon and chili powder to taste. Put aside. Repeat until all mushrooms are cooked. When cooked, chop half of the mushrooms and set both chopped and sliced mushrooms aside.
Begin your basic risotto recipe, above. After your vermouth has cooked off, add all of the chopped mushrooms, reserving the larger pieces for later. At the very end, as you add your butter and parmesan, throw in the remaining mushrooms, an extra squeeze of lemon, salt and pepper to taste. Stir, top with grated Parmesan and serve.
The final product is creamy, rich, tangy and oh so satisfying. Make it once and you will want to make it again and again