Jamie Oliver's Creamy Mushroom Risotto Recipe from 'Cook with Jamie' Mushroom is a classic risotto, really. However, the mixture of mushrooms that you choose will mean the difference between it just being good and being amazing, so feel free to do your best in the mushroom department. But please avoid using button mushrooms as they taste of nothing. P.S. For an extra mushroomy risotto, add a handful of dried Porcini to your hot stock. Serves 8 1 x basic risotto recipe * 100 g butter, plus an extra knob 4 large handfuls of wild mushrooms (use chanterelles, porcini, oyster, shiitake, etc.), cleaned sea salt and freshly ground black pepper 1 tablespoon freshly picked thyme leaves 2 cloves of garlic, peeled and finely chopped 700 ml hot vegetable or chicken stock 1-2 handfuls of freshly grated Parmesan cheese, plus a block for grating a handful of fresh flat leaf parsley, leaves picked and chopped juice of 1 lemon extra virgin olive oil First make your basic risotto recipe, then leave your rice to one side while you get on with your mushrooms. Heat a large frying pan, add a knob of butter to it and when starts to foam scatter your mushrooms in with a little seasoning. Toss around and cook for a minute, then add your thyme and garlic. Give the pan a good shake and cook for a further 2 minutes, or until the mushrooms are tender, and season to taste. Put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil and then turn the heat down to a simmer. Add the cooked mushrooms and cook until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook your rice – check it throughout cooking to make sure it is a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and slightly looser than you think you want it. Turn off the heat, beat in the rest of the butter, Parmesan, parsley and lemon juice, then check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve in the middle of the table or divide the risotto between individual serving plates. Drizzle with a little extra virgin olive oil and put a block of Parmesan on the table for grating over. A bottle of your best red wine (mushroom wine)will round off the meal. | 
