Based on a recipe by Jamie Oliver that Speedy saw him cook on his TV show. Speedy avoided button mushrooms because Jamie Oliver empathically said please, not button mushrooms. I wondered why but, after tasting the cooked risotto, the why just seemed irrelevant. I was quite willing to eat nothing but this mushroom risotto for dinner and I told Speedy so. You know me, I’m no vegetarian and I do like my meat and fish. But the risotto was just so flavorful and the generous amount of mushrooms didn’t make me miss my meat at all.
In his website, Jamie Oliver says, “A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have…” Obviously, you can use other kinds of mushrooms. I can’t say which are good or better; I can only vouch for the combination that Speedy decided on — oyster and shiitake mushrooms.
- 100 grams fresh oyster mushrooms
- 100 grams fresh shiitake mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil (doesn’t have to be extra virgin)
- 2 cloves garlic minced
- 1 large white onion chopped
- 1 cup short-grain rice (Speedy uses Japanese rice)
- 1 generous splash white wine
- 2 to 4 cups bone broth
- 2 tablespoons chopped fresh parsley (we use flat parsley)
- 1 tablespoon citrus juice (Speedy used kalamansi but you can substitute lemon or lime)
- 1 tablespoon grated parmesan cheese
- salt to taste
- pepper to taste
If fresh mushrooms aren’t available, you can substitute dried. Just place in a large bowl and pour in some of the hot broth.
Make the basic risotto — click here — adding salt and pepper, as needed.
While the risotto cooks, drain the mushrooms (remember to add the soaking liquid to the risotto). Heat an oil-free pan (a non-stick pan works well) and throw in the mushrooms in a single layer. You just want to char them a bit to wheedle out a nutty flavor and aroma. Then, chop the mushrooms and place in a bowl. Add the parsley and the citrus juice. Toss lightly by hand.
When the risotto is done, stir the mushroom mixture (reserve a couple of tablespoonfuls for garnish). Leave the risotto to rest for a couple of minutes.
To serve, ladel the risotto into bowls and top with the reserved mushroom-parsley mixture. Drizzle with more olive oil and sprinkle with more parmesan cheese, if you like.