Mushroom risotto with garlic, thyme and parsley from The Naked Chef (page 175) by Jamie Oliver

  • shallots
  • celery
  • Parmesan cheese
  • chile powder
  • risotto rice
  • garlic
  • parsley
  • thyme
  • mushrooms
  • white or vermouth wine
  • stock of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on December 13, 2013

    Pg 175 Very good results using fresh or dried mushrooms. I tend to use fresh and use closer to 12-16oz of mixed mushrooms (baby portobello and regular white button) because, well, I really like fungi and I still get sticker-shock over the prices of dried shrooms.

  • fprincess on November 05, 2010

    Classic mushroom risotto. I use dry mushrooms from Trader Joe's when I don't have fresh ones on hand.

  • Eurydice on May 14, 2010

    Great comfort food. next time add some dried mushroom

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