Jamie’s Perfect Mushroom Risotto



Get your new year going with this easy risotto recipe. Jamie cooks up a classic Mushroom version in his own home using dried porcini but check what’s fresh where you are and give it a go then let us know how you get on.

This recipe was first seen on the Jamie at Home TV series in 2007. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste

Recipe here:

Music: How High | Bibelots |

Thumbnail photography by David Loftus
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Links from the video:
Perfect Welsh Rarebit & Chilli Jam |
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For more nutrition info, click here:

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49 COMMENTS

  1. Nice, soooo much better than a version with garlic I saw before. can't remember if it was you or Gordon… garlic and rice are two things that should never be put together!!

  2. Risotto looks a bit soupy for my taste. A handful of this and that? I measure and do not apologize for it. My risotto comes out great every time. I check to see when my rice is done 3/4 the way through cooking.
    The mushrooms and herbs look great and I would definitely use more cheese although too much is really not good, it makes the rice gooey. A little gives it great flavor. : )

  3. Hey I don't mind a disagreement. If you disagree that's perfectly fine. However I am not going to take time out of my day to read page long comments that scan like homoerotic literature.

  4. Have followed the guidance closer this time and would like to draw attention of food-tubers on the vermouth. Jamie is not using any vermouth but white Noilly Prat. It is very dry vermouth. I had missed that and used a cheaper and sweeter vermouth which , although it generated conversations and surely unforgettable memories amongst the guest, which I would not recommend. Dry white wine, as in a more classical version, remains less controversial .

  5. Have tried the recipe tonight, with several twist. I used Bulgur instead of rice and, as I had no celeri , used mashed ginger. Taste was still very good, although it was less 'creamy' than jamie's version. I have read the comments about the lemon, I do disagree with them, the lemon brings a touch of freshness and acidity is not perceptible at all. Thanks for educating us Jamie.

  6. Too much butter, it's not necesary and you mask the flavor, you're a great chef but you use butter and chili in your receipes too much

  7. +Jamie Oliver I'm not one of your hardcore followers, but I stumble across one of your videos (yt/tv) from time to time and I gotta ask, honestly: Do you every cook anything without olive oil and lemons?

  8. hi jamie,,im moeslim and i wanna cook this risotto sooo bad 😀
    but i can't use the wine 🙁 what should i use for replace it???please help me
    thank u 

  9. THANK YOU FOR NOT OVERCOMPLICATING THIS DISH ! ALL THE OTHER SITES MAKE THIS DISH A LONG LABORIOUS CHORE. YOU MADE IT QUICK AND EASY !

  10. looks delicious, the only thing i disagree is topping it with butter while plating, nobody wants to see that much tangible fat on their plate (despite even more going in). just a suggestion for anyone who will try it at home.

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