Roasted Mushroom Risotto With Parsley

Another of Jamie Oliver's wonderful recipes for risotto. Use the base from Risotto Bianco until step #11 then finish with this. You'll love the flavors of roasted mushrooms and fresh, green parsley at the end. This is truly sublime!

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• Risotto Blanco (Recipe 310695)

• 2  pints  chicken stock
• 2  tablespoons olive oil
• 2  tablespoons butter
• 1  large onion, finely chopped
• 2  garlic cloves, finely chopped
• 1⁄2 head celery, finely chopped
• 2  cups risotto rice
• 2  cups dry white wine or 2  cups vermouth
•  sea salt
•  black pepper, freshly ground
• 5  tablespoons butter
• 4  ounces parmesan cheese, finely grated

• Additional Ingredients

• 7  ounces  wild mushrooms, cleaned and torn
•  olive oil
•  sea salt
•  black pepper, freshly ground
• 1  bulb of garlic, cloves peeled and halved
• 1  bunch fresh thyme, leaves picked
• 1  tablespoon butter
• 1  bunch fresh parsley, very finely chopped
• 1  lemon
•  parmesan cheese, grated

Directions

1. Preheat the oven to 400 degrees.
2. Start making your risotto bianco.
3. When you come to step # 11, you need to roast your mushrooms so heat a heavy-bottomed oven proof frying pan or baking pan until medium hot and add a splash of oil.
4. Fry the mushrooms for a minute or 2, until they begin to color, and season with salt and pepper.
5. Add the garlic, thyme, and butter and mix together.
6. Place the pan in the preheated oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavor.
7. At step 12 of the bianco, when you add the butter and Parmesan, stir in all the parsley.
8. Roughly chop half the roasted mushrooms and garlic and stir into the risotto, adding a good squeeze of lemon juice to balance the flavors.
9. Divide between the plates and sprinkle over the remaining mushrooms.
10. Serve with grated Parmesan.