1.14.17
Real Food Revolution: Make Jamie Oliver’s Wild Mushroom Risotto

We love leafy things, but healthy eating is about way more than salads. Worldclass chef and former TCM Guest Editor, Jamie Oliver, is on a mission to revolutionize the way we eat by advocating for real food, made with real ingredients – and we’re 100% on board, especially if it means getting cozy with this mushroom risotto. The recipe is part of a new box by L.A.’s fave farm-to-doorstep delivery service, Out of the Box Collective. Inspired by Jamie’s Food Revolution, this collab is gaurenteed to get you cooking up a storm in your own kitchen…

“…taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.” – Michael Pollan

In a world where it’s getting easier and easier by the day to have a Taco Bell meal or a GrubHub prepared dinner dropped on your doorstep at the click of an app, let’s remember how important it is to take the time to cook for ourselves. With home cooking, we can reinforce great eating habits and stay away from junk food choices that keep us hooked on poor nutrition, food addiction and bodies we dislike. We can do it! This year we can all start by taking baby steps. A box of locally-sourced, organic fruit or vegetables and other ingredients can go a long way to your own personal transformation.

Many of us understand the value of going to the gym, but what we put into our bodies is just as important as how we use our bodies. And above all, modeling healthy eating habits will pass on the value of a healthy lifestyle to our children. That’s why we’re starting our new year by tuning in to UK chef Jamie Oliver, whose mission is to provoke debate and inspire real, meaningful, positive change in the way our children access, consume and understand food.

In this political climate, with the upcoming inauguration, let’s remember that our choices support our values and the beliefs we hold about freedom, the local economy and a sustainable future. Above all, we value our health and we want to protect and support the farmers who are protecting the Earth. How we interact with corporate America and the decisions that fill our kitchen cupboards will shape our new year, the world we live in and the foods that feed our hearts and minds.

What's In The Box:

This box includes ingredients to cook some of our favorite recipes from Jamie Oliver, including: chicken and sweet leek pot pie, beef with bok choy and rice noodles, warm salad of jerusalem artichokes and bacon, vegan spicy parsnip soup and wild mushroom risotto. There will also be fruit to snack on like  local, organic stem-and-leaf tangerines, and other kitchen essentials like vegetable stock and puff pastry.

How to Order:

The deadline to order this box is Tuesday, January 17th. Place your order here for delivery between January 22nd and 23rd.

Jamie Oliver’s Mushroom Risotto With Garlic + Herbs

Ingredients:

for the mushrooms:
9 oz wild mushrooms
2 Tbsp olive oil
1 small handful thyme, chopped
1 clove of garlic, finely chopped
salt and freshly ground pepper
1 handful parsley, roughly chopped
1 pinch chili powder
a squeeze of lemon juice

for the risotto:
1 quart chicken or vegetable stock
1 Tbsp olive oil
3 finely chopped shallots or 2 medium onions
½ bunch celery, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups risotto rice
1/2 cup dry vermouth or dry white wine
4 Tbsp grass-fed butter
1/4 pound of freshly grated Fiscalini cheddar or Parmesan cheese

Directions:

Slice or tear the mushrooms. In a very hot pan, heat 1 tablespoon of olive oil and add the mushrooms and thyme. Cook for about 1 minute, toss, then add the garlic and a pinch of salt. Cook for another couple of minutes then add parsley, chili powder and lemon juice, toss again and taste. Adjust seasoning if desired.

Heat the stock. In a separate pan, heat the olive oil, add the onions, celery and a pinch of salt, sweat the vegetables for about 3 minutes. Add the garlic and after another 2 minutes after the vegetables have softened, add the rice.

Turn up the heat and don’t leave the pan! While slowly stirring continuously you are beginning to fry the rice. If the temperature seems a bit high, turn down a bit, you must keep the rice moving. After 2-3 minutes it will start to look translucent as it absorbs the flavors.

Add the vermouth or wine, keep stirring and once absorbed, add your first ladle of stock and a pinch of salt (keep seasoning to taste as you go). Once absorbed, add more stock and mushrooms. Turn down the heat to a highish simmer – it is very important not to cook to fast or the liquid will evaporate before the rice is cooked. Keep adding stock, ladleful at a time, after each is absorbed. This will take about 15 minutes. Taste the rice and keep stirring until soft but with a slight bite, if extra stock required keep adding.

Remove from heat and add the butter and ¾ of the cheese, stir gently until melted through. Serve immediately with extra parmesan sprinkled on top.


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