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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The Best Creamy Risotto Recipe
Learn how to make this delicious classic Italian creamy risotto recipe that makes for the perfect side dish or main entrée for any weeknight or entertaining meal.
Ingredients for this recipe:
• 1-2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 3 finely minced garlic cloves
• 4 cups arborio rice
• 1 cup chardonnay
• 10 cups chicken stock, heated
• ½ cup heavy cream
• 1 cup grated parmesan cheese
• sea salt and pepper to taste
Serves 16
Prep Time: 10 minutes
Cook Time: 35 minutes
Procedures:
1. Add the olive oil to a large pot or rondeau over medium-low heat.
2. Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
3. Add in the garlic and cook for 1 to 2minutes.
4. Next pour in the rice and toast for 3 to 4 minutes while stirring every :30 seconds.
5. Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
6. Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
7. Stir in the cream, parmesan cheese, salt and pepper and cook for 2 to 3 more minutes.
8. Serve with more parmesan cheese, pepper and optional parsley garnish.
CHEF NOTES:
• You can also add cooked vegetables or proteins to risotto once it is done cooking.
• If you want to alter the flavor of the risotto do a full caramelization to the onions, about 20-25 minutes.
• The rice will go from bright white to translucent and may have a little brown on them from toasting.
• I’ve found that it takes about 5 cups of chicken stock to every 2 cups of arborio rice.
The Perfect Creamy Garlic Mushroom Risotto You Need
Creamy garlic mushroom risotto is something that I make quite regularly and have made on the channel before, but this was when I first started the channel and the video itself, and the recipe needed to be updated. This recipe is easy to make, can be made cheap (depending on which brands you use) and of course, tastes amazing. Please enjoy this delicious risotto recipe.
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Ingredients -
Mushroom Mix -
1 1/2 Tbsp (30ml) - Olive Oil
450g (1lb) - Swiss Brown Mushrooms, Thinly Sliced
10g (0.5oz) - Flat Leaf Parsley, Roughly Chopped
5g (0.3oz) - Thyme, Roughly Chopped
4 - Sage Leaves, Roughly Chopped
1 - Lemon, Juiced (Zest can be used)
Seasoning To Taste
Risotto -
1 1/2 Tbsp (30ml) - Olive Oil
1 - Brown (Yellow) Onion, Grated
1 - Celery Rib, Grated
4 - Garlic Cloves, Minced
400g (14.1oz) - Arborio Rice, Washed
15g (0.5oz) - Dried Porcini Mushrooms
1/3 Cup (80ml) - White Wine (Sub with veg or chicken stock)
6 Cups (1 1/2 Litres) - Vegetable or Chicken Stock (I use chicken)
2 Tbsp (28g) - Unsalted Butter
Parmesan Cheese To Taste, Freshly Grated
Seasoning To Taste
Garnish -
Flat Leaf Parsley
Parmesan Cheese
Cracked Black Pepper
Extra Virgin Olive Oil (EVOO)
Recipe Notes -
Dried Porcini Mushrooms -
Porcini mushrooms are the king of mushrooms and when dried, rehydrated and added to a dish such as this, the flavour that they create is phenomenal. I wouldn't recommend replacing them if you don't want to use them as there's not much that can replicate their amazing flavour. If you dont use them, the risotto won't be as strong in flavour and will be less rich.
Herbs -
All the herbs can be substituted with their dried counterparts if you dont want to buy fresh herbs.
Dried Parsley - 1 tsp (1g)
Dried Thyme - 1/2 tsp (0.5g)
Dried Sage - 1/2 tsp (0.5g)
Please note that the dried herbs won't release the same flavour as fresh and will be more concentrated.
Alcohol Concerns -
If you cant consume alcohol or don't want to, this recipe and any other recipe can be substituted with stock.
Vegetarian & Vegan -
To make this vegetarian, use vegetable stock instead of chicken stock.
To make this vegan, use vegetable stock and substitute the unsalted butter with margarine or olive oil spread.
#risotto #creamygarlic #mushroomrisotto
CHICKEN MUSHROOM RISOTTO - HOW TO MAKE PERFECT MUSHROOM RISOTTO
Chicken Mushroom Risotto made to perfection. This is a real risotto, homemade but definitely better than restaurants.
To have the best mushroom risotto, you just have to follow the simple step-by-step recipe.
Chicken Mushroom Risotto is just so delicious and it's a great dish for either lunch and dinner.
The perfectly cooked creamy rice, the juicy chicken, the tender cooked mushroom, the hint of wine and the touch of Parmesan cheese, all that make this risotto an amazingly tasty and delicious dish.
Chicken Mushroom Risotto Ingredients: (5 servings)
500g (~2 1/2 cups) arborio rice
400g fresh mushroom (portobello/white button)
500g chicken breast/tenderloins
100g (2/3 cup) parmesan cheese
50ml (2 1/2 tbsp) white wine
60ml (1/4 cup) olive oil
1.6 L (6 1/2 cups) chicken stock
30g (2 tbsp) butter
25g (1 cup) parsley
1 onion
2 cloves garlic
1 rosemary sprig
4 thyme sprigs
1 1/2 tsp black pepper
1 1/2 tsp salt
For best results, Please Stick with the exact ingredients.
How To Make Perfect, Creamy Mushroom Risotto
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Today I show you my secret weapon for making any risotto impossibly creamy.
Recipes:
Mushroom Risotto
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Perfect Mushroom Risotto - By RECIPE30.com
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Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the most popular although a lot of Chefs will favour Carnaroli as it’s less likely to get overcooked and retains the aldente texture. For this recipe I used Arborio, which works very well and absorbs the liquid easier. The key is to not over cook it, just like a good pasta you want that firm bite and not a soft mash that can result in being gluey.
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