Risotto with Dried Porcini, A la Jamie Oliver

To prepare this aromatic and special mushroom risotto, we will start by preparing the essential ingredients. In a food processor, we add the dried porcini mushrooms, quartered onion, rosemary needles, and celery stalks. We blend everything until we achieve a texture similar to sand, a well-scented composition that does not turn into a paste. This will add an intense and complex flavor to our dish.

Meanwhile, we prepare a vegetable broth from carrots, root celery, parsley, onion, and garlic, to which we add salt and pepper to taste. It is essential to have a well-seasoned broth, as it will greatly influence the flavor of the risotto. After the broth has boiled, we take a thick and tall pot, ideal for preventing rapid evaporation of the liquid during cooking. When the pot becomes hot, we add a splash of oil and the mixture obtained in the food processor.

We sauté the ingredients over high heat until they turn golden, at which point we add the rice. We mix all the ingredients well, then deglaze with a glass of high-quality white wine. It is important for the rice to absorb the flavor of the wine, so we will wait until it has almost completely evaporated. We begin to gradually add the hot vegetable broth, making sure to stir occasionally so that the rice absorbs the liquid evenly.

A distinctive aspect of this recipe is that its flavor is entirely unique due to the preparation of the mushrooms. We prepare a tray in which we place the fresh mushrooms, rosemary, chopped garlic, and pieces of butter. These will be baked in the oven, drizzled with a teaspoon of olive oil, salt, and pepper to intensify the flavor. While the mushrooms are baking, we continue to stir the risotto and add broth, ensuring that the rice becomes perfectly creamy.

To complete the dish, we toast some pine nuts, which will add a crunchy note. We prepare a simple salad by tearing lettuce leaves, slicing tomatoes, and mixing with a vinaigrette made of one part lemon juice and three parts olive oil. When the rice is cooked al dente, we add a generous piece of butter and an equally large amount of freshly grated parmesan to achieve a rich and creamy risotto.

Even though we exceeded the allocated time of 30 minutes, the dish turned out delicious. In a deep, pre-warmed plate, we place the risotto in the center, add the gratinated mushrooms on top, and serve alongside the salad, sprinkling the hot pine nuts. Even though time was a challenge, the final result is satisfying, and the taste is simply perfect!