No, I'm going to be the first to post a mushroom risotto hehe.
Well, this is not recent and there will be a lot more and better risottos from others to come but I'm quite happy with my risotto because I have found the perfect most perfect method to make it. It's a labor of love indeed. I should say that this is Jamie Oliver's method of making risotto which can be found directly on his website. It starts off with fresh homemade chicken stock of course, and I use carnaroli rice as it is my favorite.
I find very nice exotic dry mushrooms here such as porcini, chanterelles and maitaki which are wonderful when the real thing is too expensive. I put the dried mushrooms in a small stock pot with water and simmer on very low heat for about fifteen minutes. Then I drain the mushrooms, set the mushroom stock aside and chop the reconstituted mushrooms finely.
Then I take whatever fresh mushrooms I could find, in this case it was mini bellas and slice thickly, toss with a bit of chopped garlic and thyme. In a high heat aluminum pan I add a dash of olive oil and add only a small handful of the mushrooms, careful not to crowd the pan. It cooks quickly and holds on to no juice at all, they're basically grilling in there. Surprisingly the garlic doesn't burn but I don't leave them in there long, I like them to have a little bite. Once the whole batch is done I toss the mushrooms with fresh parsley and a single squeeze of lemon juice, and season.
Next comes the risotto itself. I sweat out shallot and finely chopped celery with olive oil until soft. I then add the rice and toast it before adding a bit of vermouth. Then I add the chopped reconstituted mushrooms and slowly add the mushroom broth (about a cup). Once that is absorbed I get on with using the chicken stock for the rest of it. Near the end when it's still 2 minutes away from being the perfect al dente I turn off the heat, throw in a handful of parmesan cheese, 2 chunks of butter and one ladle of broth and put on the lid for one minute. Open the lid, stir gently and plate, garnish with the grilled mushrooms which are stirred in to the dish at the table.
And this is another dish I made last year on a day that I went all out and bought myself some fresh chaterelles. Worth every penny. It's just smoked ham, garlic, chanterelles, sweet peas in a light tomato cream sauce with pecorino.