Jamie’s Cook Book Challenge – Mushroom Risotto

Published January 17, 2011 by Mary Jane

Okies, so risotto – I’ve never made one from scratch before. The reason for that is I’m personally not a risotto fan and if you read risotto recipes they usually take around forty minutes to cook. So when I came across this recipe, I was rather interested as I’ve never made a risotto in my whole entire life. The trick of making brilliant risotto is that you can make the risotto base cooked in bulk, but it will then be stopped halfway through and held until you’re ready to put it back in the pan with a bit more stock and other flavours to finish it off.

So I decided to make the mushroom risotto – I love mushrooms and this recipe involves mixing different types of mushrooms. So here it is…



To make the risotto base, you have to stir fry the onion and celery and cook it very gently for about 15 minutes until soft.

Then add in your risotto rice to it and turn up the heat, don’t let the rice catch on the bottom of the pan keep moving.

then it’s time to add some white wine, you will smell the alcohol immediately, keep stiring until it has evaporated.

Then it’s time to add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next ladle. Turn the heat down so the rice doesn’t cook too quickly…This should take around 14-15 minutes and give you rice thtat is beginning to soften but still a little al dente. Now tip the rice aside and time to cook your mushrooms…

Add a knob of butter and mushrooms with some pepper. Toss it for a minute or two…

Then add in the thyme and garlic…

then it was time to pour the rice back into the pan and continue adding some stock…

Add the rest of the stock a ladle at a time until the rice is cooked. Jamie said it should hold it’s shape but still be soft, creamy and oozy.

Now turn off the heat and add in parmesan, parsley, and lemon juice and season with salt and pepper. There you have it…

And it was delicious and worth the wait! However, I did do a little oopsy…I accidentally added white wine vinegar instead of the white wine when I was making the risotto base…oops..so I skipped the lemon juice part and added extra stock to wash away the vinegar taste! doh! But it still tasted really nice 🙂

Cook book challenge success? Yup!


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