Another one of Jamie’s 30-Minute Meals
This recipe is not low Fodmap.
Oozy Mushroom Risotto – a Jamie Oliver 30-Minute Meal
Author: Suzanne Perazzini
Serves: 4
Ingredients
- 1 stick of celery
- 1 large onion
- 15g dried porcini mushrooms
- 2 sprigs fresh rosemary
- 1 chicken or vegie stock cube
- 300g of arborio rice
- ½ glass of white wine
- 500g of mixed fresh mushrooms
- fresh thyme
- 1 clove of garlic
- 40g Parmesan cheese
- A large knob of butter
- ½ a lemon
- A handful of parsley
- Salt and pepper to taste
Method
- Place the onion, celery and dried porcini in food processor and pulse until finely chopped.
- Drizzle some olive oil into a saucepan and add the mixture. Stir while it cooks.
- Finely chop the rosemary leaves and add to the pan with the rice.
- Stir 1 minute and add the wine and stock cube. Stir until the wine has been absorbed.
- Season and add a mug of boiling water. Stir until it has been absorbed.
- Add more water and stir until absorbed and continue for about 20 minutes.
- Rinse the mushrooms and tear up half into the risotto and the other half into a frying pan with some olive oil. Season. Crush over the garlic. Pick some of the leaves from the thyme into the pan. Stir and remove from the heat.
- Add more thyme leaves to the risotto.
- Stir the butter into the risotto. Grate some of the Parmesan over the top.
- Add a squeeze of lemon. Check the seasoning.
- Chop the parsley and sprinkle ½ over the risotto and ½ over the mushrooms.
- Serve the risotto with some of the mushrooms over the top. Grate over some more Parmesan.
I really have to find Jamie’s volume from under one of my book piles! I love the sound of the salad, have a few issues with his risotto. I never have nor ever would use a stock cube and water: I would rather not make a risotto, because the best homemade stock is what counts: but one has to have the stock ready to make the dish in 30 minutes 🙂 ! Also I always use a full glass of wine for extra flavour. Your dish looks lovely tho;!!!
I know what you mean. There are different qualities in stock cubes though. I often freeze leftover stock from boiling meat or chicken and then haul that out for recipes like this. Yes, wine does certainly add to the flavour and I must admit, I didn’t measure it, I just poured it in until it seemed right. It might have been a full glass.
Suzanne
I concur completely. One glass of wine, garlic and the liquid stock you buy in supermarkets is just fine!
I’m glad you agree, Carole.
wow yours looks even better than JO’s. Yummy!
Thanks, Angie. JO’s photos are a little too rustic for my liking.
Suzanne
My hubby would definitely enjoy this one. Once again – a beautiful photo!!
It is a man’s meal. I only had a little because it was so filling. I do have a little left over for lunch though – but only because I stole it from under Adriano’s nose while he was still eating.
Suzanne
This looks really good, I love mushroom risotto – it really is very filling though! The salad sounds nice too.
I’m actually eating the portion I stole for lunch right now and I am getting full after a few forkfuls. The salad was good with the tartness of the sundried tomatoes and the butteriness of the pine nuts.
Suzanne
I always wondered if Jamie’s 30 minute meals were really achievable in 30 minutes. It’s interesting it took you 10 minutes longer and you didn’t make the dessert. Your risotto looks fabulous, and the salad sounds great too. I always think risotto needs a bit of greenery given how heavy it is. And I agree with Eha, the thing that makes a risotto is great stock. I’d never use a stock cube either. That’s why I always make huge batches of stock and portion it and freeze it. I’ve recently come upon a homemade stock concentrate recipe though which is fantastic. I’ll have to share it soon.
Please do share it, Jennifer. I would be interested since I know that stock can make or break many recipes.
The salad was good with it. I am always aware of balancing a meal for the family. Jamie does it pretty well though sometimes he goes overboard with the number of dishes he creates. I have a tough Jamie recipe coming up tonight with lots of components.
Suzanne
I love that cookbook, my favourite out of all of Jamie’s books I think. But you could only achieve it in that time frame if you cook like a blur, which he does :-). I also find mine take longer, but the creativity and ideas he bounces around in the book are amazing. Your risotto looks smashing!
I feel like I am a panicked blur sometimes when everything is happening at once but I still don’t make it. I love his creativity too and he has a special knack at making everything taste amazing.
Suzanne
Mushroom risotto is my absolute favorite. Beautiful photo!
Thanks, Laura. Mixing up the different mushrooms makes for a new dish each time.
Suzanne
I love mushroom risotto, and this looks nice. Great photo. My shortcut for when I don’t have homemade stock is to use soup (stock) base. Most supermarkets carry the Better than Bouillon brand, which I like (it’s a bit salty, though; and there are other brands too). These are jars of concentrated paste – they’re usually right next to the bouillon cubes.
I should get some of that if I can find it for emergencies because what I have frozen in the freezer is beef stock and the recipe often calls for chicken or vegetable stock.
Suzanne
Very good, I used homemade chicken stock, a little more wine and garlic too. Will be sure to make again. Thanks
Where do you add the rice? It doesn’t say?
It says it in step 3.
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Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.