WildMushroomRisotto

Recipe attribution and credit can be a tricky thing. The internet is like the wild west when it comes to this, ripe with ripped off recipes and people stealing other people’s ideas without giving credit. Several times I have stumbled across my own recipes copied word for word on other sites without attribution, and I definitely don’t like being on the recieving end. So I am always careful not to be on wrong side of this dilemma.

That being said I often get good ideas that I try in my own recipes from other recipes and cookbooks and I feel that as long as it is only a part of the recipe and the recipe as a whole is mine that it is ok to get inspiration from others. Especially if that inspiration is acknowledged.

This recipe is a prime example of this. I had been struggling at coming up with a truly killer mushroom risotto, and saw the idea of roasting the mushrooms in Jamie’s Italy by Jamie Oliver. He uses the technique in his Roasted Mushroom and Parsley Risotto and it really does add an extra depth of flavor. I combined this one idea with my own risotto technique with saffron and came up with a recipe that is different enough from his to call my own, but still owes a nod to his ingenuity.

What do you think? When does a recipe become your own? Are there hard and fast rules or a formula?

Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 8 tablespoons butter
  • 1 medium onion chopped fine
  • 1/2 teaspoon saffron threads
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable or low sodium chicken broth
  • 8 ounces wild mushrooms washed and sliced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley
  • 6 cloves of garlic, peeled
  • salt and pepper
  • 1/2 cup freshly grated Parmagiano-Reggiano cheese

Method

  1. Preheat the oven to 400 degrees.
  2. In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
  3. Add the wine to the rice, and then add a 4 to 6 ounce ladel of simmering broth and cook, stirring occasionally, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
  4. Continue adding the broth a ladle at a time, waiting until the liquid is completely absorbed before adding more
  5. About 10 minutes into the risotto process heat 1 tablespoon of olive oil in a saute pan over medium heat. Add the mushrooms and cook for 2 minutes and season with salt and pepper. Stir in the garlic, thyme, parsley and 2 tablespoons of butter then place the pan in the oven and cook for 10 minutes.
  6. After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
  7. Coarsely chop half of the mushrooms and garlic and stir in to the risotto with the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer to serving plates and serve, topping servings with remaining mushrooms.

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