Mushroom Risotto

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This is another recipe from Jamie, again adapted to my own taste and the availability of ingredients in Czech Republic:

Mushroom RisottoIngredients:

  • 1/2 Kg of risotto rice (not the long grain)
  • 1-3 x branches of celery (depends how big)
  • 1 x normal onion
  • 70g of dry “bay bolete” mushrooms
  • 200g of normal mushrooms
  • 2 x springs of rosemary
  • 4 x tablespoons of olive oil
  • 200ml of white wine
  • 1 x chicken stork cube
  • 1 x clove of garlic
  • 40g of Parmiggiano Reggiano
  • Some drops of lemon
  • Salt and pepper
  • Lots of water


First of all, get about 1.5 litres of water boiling, because you will need it ready. Now, mix the celery, the onion, the dry mushrooms and the rosemary through a mixer or food processor with the olive oil. It will look like a weird paste – that’s how it’s supposed to look. Put it fry into a deep pot (fire at 3/4) and wait a bit until it slightly changes colour. Add the rice without washing it, because we need the consistency of the “starch” from the rice to get the proper texture.

Add the wine and stir a bit – be careful with the rice getting stuck at the bottom. At this point, add the chicken stork diluted in a bit of hot water, and season to your taste with salt and pepper. From now on, check every 2 or 3 minutes the level of water and keep adding so that it does not get too dry and stuck at the bottom (for about 30 minutes, fire at 2/5).

Cut the mushrooms and add half of them to the pot where the rice is being cooked. These will soak and get soft for the risotto “sauce”, while the other half will be stir fried with the shredded clove of garlic and a bit more rosemary until it is really dark brown. It means, there will be 3 different kinds of mushroom flavours, each very important for the final result.

Finally, when the rice is softer, shred the parmiggiano on it and add few drops of lemon. At this point, I tend to put a bit more water, so that it helps to create some nice sauce before serving. Once on the table, put the fried mushrooms on top of the risotto.