Jamie Oliver's mushroom risotto recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jamie Oliver’ s mushroom risotto recipe By You Magazine - November 24, 2019 Creamy parsley-spiked mascarpone. To make this mushroom risotto recipe vegetarian, swap Parmesan for vegetarian hard cheese. David Loftus SERVES 6 1 HOUR 2 onions 2 cloves of garlic 3 sticks of celery olive oil 2 knobs of unsalted butter 500g mixed mushrooms 1 lemon extra virgin olive oil 1.2 litres organic vegetable stock 4 sprigs of fresh rosemary 450g Arborio risotto rice 175ml white wine 80g Parmesan cheese, plus extra to serve 1/2 a bunch of fresh flat-leaf parsley (15g) 4 tablespoons mascarpone cheese 1. Peel and finely chop the onions, garlic and celery, then place in a large, high-sided pan over a medium heat with 1 tablespoon of olive oil and 1 knob of butter. Cook for 10 minutes or until softened but not coloured, stirring occasionally. Meanwhile, trim and slice any larger mushrooms, then dry-fry all the mushrooms in a large nonstick frying pan on a medium heat until charred – you’ll need to work in batches. Turn off the heat, then dress with the lemon juice, 2 tablespoons of extra virgin olive oil and a pinch of sea salt and black pepper. Remove and very finely chop half the mushrooms, keeping the rest warm until needed. 2. Bring the stock to a simmer, adding the rosemary to infuse. Stir the rice into the chopped veg to toast for 2 minutes. Pour in the wine and stir until absorbed. Add the chopped mushrooms and a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock (avoiding the rosemary) until the rice is cooked – it will need 16 to 18 minutes. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover and leave to relax for 2 minutes so the risotto becomes creamy and oozy. 3. Meanwhile, pick the parsley leaves into a pestle and mortar and bash to a paste with a good pinch of salt. Muddle in the mascarpone, loosening with a splash of water, if needed. Divide the risotto between warm plates, dollop over the herby mascarpone and top with the remaining mushrooms, drizzling over any juices. Finish with a fine grating of Parmesan. NUTRITION PER SERVING 577 kcal; 26g fat (13g saturated); 14.1g protein; 71.5g carbs; 6.4g sugars; 1.1g salt; 2.8g fibre Buy Jamie’ s book with 20% off From easy curries and stews to pies and pasta, Jamie Oliver’s latest cookbook is packed with delicious plant-powered recipes. Veg is published by Penguin Random House, price £26. To order a copy for £20.80, with free p&p, until 1 December, go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved