This recipe is very delicious blend of full flavors and is perfect for a fall or winter meal. It can be served as a side and goes really well with steak or it can be served by itself. This recipe is from Jamie Oliver and has been adapted.
My best friend Danica and I surprised her mom with this special meal plus steak last weekend when she got home from Vegas. She absolutely loved it! This recipe is easy to get the hang of once you make it the first time and you will want to make it over and over again, for yourself, your family and company. This recipe would also be a good recipe to make with your guests if you were all cooking together.
- 32-48 ounces chicken broth
- 1 large white onion
- 1 celery stalk
- 1/2 cp. dried porcini mushrooms
- 1/4 cp. oil
- 2 sprigs of fresh rosemary
- 1 1/2 cps. risotto rice
- 1/2 glass white wine
- 1 lb. mixed mushrooms such as chestnut, oyster, shiitake
- 1 garlic clove
- small bunch of fresh thyme
- large pat of butter (2-3 T) (optional)
- 2 ounces of Parmesan cheese (optional)
- 1/2 lemon
- Fill a saucepan with 32 ounces of chicken broth and bring to a boil.
- Put a large high sided skillet on medium heat.
- Half and peel the onion then add onion, celery stalk, and dried porcini mushrooms to a food processor with the standard blade attachment, magic bullet, or blender. Pulse until finely chopped.
- Drizzle oil onto the skillet and stir in the vegetables that you just chopped into the skillet.
- Pick and finely chop the rosemary leaves. Add rosemary leaves and risotto rice to the skillet and stir well for 1 minute.
- Pour in the wine (I only had red wine so I used that and it tasted great still) Mix together until absorbed.
- Add salt and pepper to the skillet.
- Add 1 cp. of the boiling chicken broth into the skillet and stir in well. *As soon as the chicken broth is absorbed, add in another 1 cp. of boiling chicken broth, stir and let absorb. Keep repeating this step until all of the chicken broth is used. Make sure to stir and massage the starch out of the risotto to keep it from sticking after each new addition of chicken broth. Risotto should have an oozy oatmeal-like texture and will cook around 18-20 minutes. (Add the extra chicken broth to the saucepan to boil if you think you will need to add more to the risotto mixture.)
- Wash additional mushrooms if they look dirty, crush the garlic glove, pick the leaves off the thyme, and finely grate the parmesan cheese.
- Once the risotto is finished cooking, add the mushrooms, 1 crushed garlic clove, thyme leaves, butter (optional), and grated parmesan cheese (optional). Squeeze in the lemon juice.
- Add salt and pepper to taste.
*For a healthier version I left out the butter and cheese and it still tasted absolutely delicious!
(Step 5 below)
(step 6 below)
(step 8 below)