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BackstoryI. Love. Mushrooms. Every type of mushroom, be it chanterelles, shiitake, black trumpet, portabella, porcini or oyster. I’m okay with button or cremini mushrooms, but only as a very, very last resort. They always taste bland and leave me feeling like I forgot something.
I also love Jamie Oliver which is where the inspiration for this recipe came from. I love the fact he has his own garden and even raises his own chickens. Something I’ve been doing the last year or two. Well, not the chickens.
I needed to make this because a.) the mushrooms I got at Whole Foods last week are starting to dry out and 2.) I needed lunch for today. It’s tweaked a good bit, some things are taken out (I don’t have any more wine to cook with. In fact I never buy wine because I can’t stand to drink it. I just use what people give as gifts :) and some things are added in like bleu cheese. I realize it might seem odd to have a little bleu chees in a risotto dish like this, but to me the slight tang offsets the meaty texture of the mushrooms nicely.
I’m actually quite proud of this because Beckers actually like it! My Becky tasted and LIKE mushrooms! If nothing else I call that an accomplishment!
UPDATE: This this is just as good reheated in the microwave. I had it with a little spinach salad with bleu cheese and a simple balsamic vinaigrette. Oh, and I (on a whim) poured some of the dressing over the risotto… sweet banana that was good! I can’t wait to get home and eat it again!
--Recipe from litl developer Anthony
- 4 cups chicken/vegetable/mushroom stock
- 2 Tbsp Canola oil
- 1/2 small onion, peeled and finely chopped
- 1 stick celery, trimmed and finely chopped
- 8 ounces Arborio rice
- Sea salt and freshly ground black pepper
- 2 large handfuls wild mushrooms (no button/crimini mushrooms!), cleaned and sliced
- 1 Tbsp fresh Thyme leaves
- 1 Tbsp good Bleu Cheese
- 1 Tbsp butter
- Freshly grated Parmesan, plus extra for serving
- Extra-virgin olive oil
- Heat the stock in a saucepan and keep it on a low simmer.
- In a large pan, heat canola oil and add the onion and celery. Soften the veggies and then turn the heat up and add slightly brown them. While the celery and onions are browning, heat a separate pan and lightly toast the Arborio Rice. Yes, I said toast them. It won’t change the taste but it will help open up the rice kernel and help it absorb the liquid. At least I think it does. When the veggies are slightly brown add the rice and give it a stir.
- Now add your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite.
- Take the risotto off the heat, add the lemon juice and thyme and check the seasoning, adding salt and pepper to taste.
- Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. You can also lightly saute them if you don’t have a grill pan. Just don’t brown them.
- Take the risotto off the heat and check the seasoning. Stir in the butter, bleu cheese and the Parmesan. Add a little drizzle of Extra-Virgin Olive Oil as well as the mushrooms and give it a good mix.
- Taste your risotto and add a little more seasoning or Parmesan if you like.