When I saw this dish for a first time ( cooked by the one and only Jamie Olivier), I just knew it would be delicious. And it truly was. If only you like mushrooms, you will fall in love with this dish, as I did.
It is creamy, smooth, very aromatic with a batch of crispy and golden mushrooms on top. It tastes the best with a glass of cool white wine. Just try it. You wil thank me later.
Makes 4 servings
Heat the oven to 230 degrees (grill function).
Place dried mushrooms, onion and celery stalk in a food proccessor and blend them for a fine paste.
In a large pan, or a pot, heat 2 tablespoons of olive oil and add the blended onion, celery and dried mushrooms. Slowly fry without colouring them for a few minutes.
Add chopped rosemary and risotto rice. Give it a stir. Stir in the wine and keep stirring until the liquid has cooked into the rice.
Add a cup of stock and stir. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring the rice, allowing each ladleful to be absorbed before adding the next.
After 10 minutes of cooking stir in half of mushrooms (cut into bigger dice).
Carry on adding stock until the rice is soft but with a slight bite. This will take about 18-20 minutes.
Meanwhile, heat the oven safe pan. When hot add 2 tbsp olive oil. Add mushroom slices, salt, pepper and mashed garlic clove (with skin on) and grill the wild mushrooms until soften a bit. Add thyme leaves and mix well. Transfer the pan in the oven and place under the grill. Grill the mushrooms a few minutes until golden and crispy.
Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it.
Add some lemon juice and sprinkle with parsley.
Serve a good dollop of risotto topped with some grilled dressed mushrooms and a sprinkling of freshly grated Parmesan .