Mushroom risotto is a comforting dinner idea for winter
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⭐️ Mushroom risotto is a creamy and tasty dish you can make with a few simple ingredients in one pot.
We'll show you how to make the best mushroom risotto recipe in a few simple steps. In just 30 minutes, you'll have a delicious dinner everyone will love.
⭐️ Ingredients
2 tablespoons olive oil
1 white onion
1½ pounds mushrooms mixed - white mushrooms, portobello, chanterelle, or other
½ teaspoon salt or more to taste
¼ teaspoon black pepper or more to taste
⅓ cup dried porcini optional
2 cups Arborio rice or other risotto rice
½ cup dry white wine
8 cups vegetable broth
3 tablespoons butter or vegan butter
¾ cup parmesan cheese or vegan cheese
½ cup flat-leaf parsley
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to Make CREAMY MUSHROOM RISOTTO Like an Italian
My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will ever taste – minus the cream of course! Using wild porcini mushrooms, fresh parsley and a sprinkle of parmigiano cheese you barley need any ingredients to recreate this Northern Italian dish in your own kitchen…and wait until you taste it! Trust me, it’s not hard and once you realise that you’ll never order it out again! Try it with your own favourite ingredients and let me know what you choose…
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INGREDIENTS:
½ brown onion (chopped into small pieces)
Fresh parsley chopped
Extra virgin olive oil
400g/14oz porcini mushrooms cut into chunky pieces (or your choice of veg/protein)
300g/10.5oz carnaroli rice
½ glass white wine
50g/1.7oz butter
50g/1.7oz parmigiano regianno cheese (grated)
1L - 4cups vegetable stock
Salt
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to The Creamy Mushroom Risotto
1:35 Ingredients for Mushroom Risotto
2:13 What rice to use for Risotto
3:50 How to sautee the mushrooms
4:50 How to Cook Risotto
2:16 How to Make the risotto creamy
14:47 The creamiest risotto I have ever made
15:00 Time to Eat the Sfinci, E ora si Mangia
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Gordon Ramsay's Mushroom Risotto with Walmart Ingredients
YOU CAN make Gordon Ramsay’s legendary Mushroom Risotto with budget ingredients available at any Walmart! You don’t have to break the bank to make this iconic dish! In this video, I’m going to show you EXACTLY how to make an incredible Mushroom Risotto from scratch using budget ingredients available at Walmart!
Recipe:
Wanna learn how to make Gordon Ramsay's Beef Wellington with Walmart ingredients? Check out this video:
Ingredient links:
Rice Select Arborio rice:
Knorr granulated chicken stock:
Better Than Bouillon:
CA Olive Ranch Global Blend:
Diamond Brand Kosher Salt:
Kitchen gear in video:
Misono UX10 Chef's Knife:
Induction Cooktop:
John Boos Work Table:
John Boos cutting board:
All Clad nonstick pans:
All Clad saute pan:
All Clad sauce pan:
1 oz. ladle:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
Classic Mushroom Risotto by the Cake Boss! | BVK EP03
Cake Boss Buddy Valastro loves to cook mushroom risotto because it's creamy, dreamy, and delicious! Watch now to see Buddy put a new spin on an old, Italian classic! Click SHOW MORE for recipe.
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Follow Buddy on Instagram: @BuddyValastro
Buy Cooking Italian with the Cake Boss:
Mushroom Risotto Recipe
Serves 4 to 6
Prep Time: 30 to 40 Minutes
Cook Time: 45 Minutes
Ingredients:
1 ounce dried porcini mushrooms
2 cups boiling water
6 cups homemade chicken stock or low-sodium chicken broth
¼ cup olive oil
1 large clove garlic, minced
1 medium Spanish onion, minced
1 pound white button mushrooms, coarsely chopped (about 4 cups)
2 cups Arborio rice
⅓ cup dry white wine, such as sauvignon blanc
Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
⅔ cup (about 3 ounces) finely grated Parmigiano-Reggiano, plus more for serving
Directions:
Put the mushrooms in a bowl and pour the boiling water over them
Let soak for 30 minutes. Use a slotted spoon to transfer the mushrooms to a cutting board. You should have 2 cups of mushroom soaking liquid; if not, add enough water to make 2 cups. Coarsely chop the mushrooms and set aside.
Strain the mushroom soaking liquid through a fine-mesh strainer into a small pot. Add the chicken stock and bring to a simmer over medium heat.
Add 2 tablespoons of oil and heat until shimmering, almost smoking. Add the garlic and saute until softened but not browned, about 3 minutes. Add the mushrooms and a pinch of salt, raise the heat slightly, and cook, stirring, until they give up their liquid and begin to dry, about 5 minutes. Remove the pan from the heat and set aside.
Heat a large, wide, heavy pot over medium heat. Add the remaining 2 tablespoons of oil and heat until it is shimmering, almost smoking.
Add the onion and cook, stirring, until softened but not browned, about 5 minutes. Add the rice and stir with a wooden spoon to coat the rice and continue cooking until the rice is opaque in the center, about 1 minute. Pour in 1 cup of wine, which should hiss on contact, and stir until it is absorbed by the rice, about 2 minutes. Pour in the remaining cup of wine and continue to cook, stirring, until it is absorbed by the rice, about 2 more minutes.
Ladle in ½ cup of simmering stock. Cook, stirring constantly, until all stock has been absorbed. Continue to add stock in approximately half-cup increments, just enough to completely moisten the rice, and cook, stirring vigorously until the rice has absorbed the liquid. Continue to add stock in the same manner, cooking and stirring and adding the next half cup only after the prior one has been completely absorbed. After about 16 minutes, begin adding the stock more judiciously, a little at a time, until the rice is creamy but still pleasantly al dente. (The best way to be sure is to try a few grains.) Remove the pot from the heat and stir in the butter. Taste and adjust the seasoning, if necessary, with salt and/or pepper.
Divide the risotto among 4 to 6 plates and serve, passing extra cheese for topping the rice.
Produced by Cakehouse Media
Starring Buddy Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Production Manager: Yuna Ma
Production Assistant: Marc DeBlasi
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe Source: Cooking Italian with the Cake Boss
2018
Contact: andrew@cakehousemedia.com
Vegan Mushroom Risotto - The most seductive dish
Looking to wow your special someone? This Mushroom Risotto is a must-make! It's just as creamy and (sexy) as the classic but 100% vegan.
Find me on Instagram for cooking tips + daily updates, and tag me with your remakes!
Full recipe:
New to veganism or looking for cooking inspiration? Sign up for the free 7-Day Vegan Challenge!
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Chef's knife:
Large Cutting Board:
Deep sauté pan:
12-inch frying pan:
Vegan chicken broth base:
Carnaroli rice:
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Dutch oven:
Microplane:
Grater:
Cast iron skillet:
Vitamix blender:
Vitamix 64-ounce container:
Apron:
All Other Kitchen Equipment:
Film & Photography Equipment:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
How to Make the Perfect Mushroom Risotto Recipe (oven baked)
The mushroom risotto has been a classic for decades, and this one is quick, easy and super filling. Boasting the earthy flavours of the mushrooms, and loaded with their healthy nutrients, it’s a tasty option for the whole family.
Serves: 4
Prep time: 15 mins
Cooking time: 30 mins + resting
Get the full recipe here: