Weekend Cooking is hosted by Beth Fish at Beth Fish Reads and it is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.
This is my first Weekend Cooking post but I have been thinking about joining in for a while. I thought I would share one of my family’s favourite comfort foods: Jamie’s Mushroom Risotto. Jamie is Jamie Oliver of Jamie Oliver’s Food Revolution, but he has been Jamie and our favourite celebrity chef for 10 years now, ever since he was The Naked Chef. We use recipes from his cookbooks and tv shows several times a week (the roast potatoes from his Christmas show are divine). This week I made his mushroom risotto
Now I use Jamie’s recipe as a base but I change things around quite a bit as well :D.
Here is Jamie’s recipe for the Risotto base. And when he says it smells gorgeous he means it!
Now for the mushrooms and other good stuff!
I used chantrelles that my mum picked in the summer and fall (a couple of hand fulls (however much happens to be in the bag)). They have a mild earthy taste and are our favourite mushrooms (see Jamie no button mushrooms). I use rosemary to flavour because it is one of my favourite herbs (a couple of stems). I also use half cheddar and half parmesan cheese because that is what I had at home and I like my risotto extra cheesy.
Am I the only one who loves the smell of frying onions? (I didn’t have any celery at home so I skipped that this time but it does make it better).
Sautéing chantrelles (in the summer we like eating them sautéed on toast with a bit of salt. Yummmy)
I don’t have any pictures of the finished product because I forgot :( but trust me it was yummy! We had it with oven baked tomatoes (because the tomatoes are a bit icky right now to eat fresh) but I’ve served it with oven baked asparagus too and that is yummier!