Easy Rustic Mushroom Risotto Vegetarian Recipe. Homemade step by step.

Today, we're following in the footsteps of the culinary icon Jamie Oliver with his classic Mushroom Risotto recipe. We're keeping true to Jamie's delicious creation while making slight adjustments after a trial and error process needed to adjust to American ingredients. Get ready for a delightful journey of flavors, seasoned to "perfection," as Jamie says. Follow the recipe along; we will show you how to grill the mushrooms to enjoy juicy, fleshy, and golden mushrooms like you've never tasted before. I promise!

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a pan over medium-high heat while you wash, trim, and slice the mushrooms. We found that a cast iron pan works best. The key here is to lightly oil the pan or skillet and place the mushrooms without stacking them. Let them cook on each side until they turn golden before flipping them over. Season with salt and pepper after removing them from the pan, not before. This method helps the mushrooms retain their moisture, nutty flavor, and meaty texture. I strongly recommend watching the video for a visual reference on how to cook the mushrooms.

Step 2

As you cannot stack the mushrooms, you will need to sauté them in batches. Once you've finished cooking all of them, turn off the heat and transfer them to a container. Then, sprinkle them with lemon juice, salt, and pepper, and drizzle a bit of olive oil. Chop half of the cooked mushrooms and set them aside. Keep them warm until you're ready to use them.

Step 3

Finely chop the onions, garlic, and celery. In a high-sided pan over medium heat, melt a knob of butter and add a tablespoon of olive oil. Once heated, sauté the vegetables until they turn golden, which should take about 8 to 10 minutes, stirring occasionally.

Step 4

While you sauté the vegetables, heat your stock with the rosemary. You need the stock to be warm to add to the risotto later.

Step 5

Once the veggies are ready, add the rice and continue sautéing for about 2 to 3 more minutes.

Step 6

Time for the wine! Pour in the wine and let the rice absorb it all before adding anything else.

Step 7

Repeat the process with the warm stock, adding it gradually. Three scoops of stock per ladle were my measurement.

Step 8

Go back to your mushrooms, cut/chop half of the grilled mushrooms and add them to the risotto.

Step 9

Continue to add the stock slowly until you've used it all.

Step 10

In the meantime, combine the mascarpone cheese with the finely chopped parsley. Add olive oil, salt, and pepper to taste until you achieve a delicious cream.

Step 11

After you've used all your stock, and it's completely absorbed, add the chopped mushrooms, remaining knob of butter, the delicious cream (mascarpone and parsley), and the Parmesan cheese. Cover the risotto and remove it from the stove.

Step 12

Serve by adding the remaining mushrooms on top, sprinkle more Parmesan cheese, and some parsley too. Voilà!

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