How to cook a Risotto? (with Shitake Mushrooms)
A delicious Shitake Mushroom Risotto, that takes patience but is well worth it. You can use any legume of your liking.
Ingredients:
- 1 onion
- 1 tbs of chopped garlic
- 2 cups of Shitake mushrooms
- 1/4 stick of butter
- seasoning: salt, pepper, thyme + oregano
- 1/4 cup of white cooking wine
- 2 cups of Arborio
- 8 cups of vegetable broth
- 1/2 cup of Parmesan Cheese
Method:
Bring vegetable broth to a boil and keep warm during the cooking process.
Add Olive oil to a skillet and sautee onions until translucent, then add mushrooms and sautee with butter.
Add seasoning: salt, pepper, thyme oregano, and chopped garlic.
Then add Arborio rice and a splash or two of white wine. Once the wine is absorbed
gradually add broth covering the rice. Do not add too much broth, only bit by bit to allow the rice to absorb the broth. This will allow the rice to cook evenly. The process of cooking the rice al dente takes about 15-20min. Once the rice is barely grainy/crunchy and creamy, you may add the Parmesan cheese.
The Risotto is done when you can pull a spoon through and it oozes back into place.
Buon appetito!!
Mushroom Risotto | How To Make Recipe | Subscriber Sundays Ep-2
How to make a Creamy Mushroom Risotto. This Risotto has the most amazing rich flavour and is so easy to make. This Mushroom Risotto recipe uses 4 types of mushrooms which all release their own flavour and texture, creating a delicious masterpiece. With the easy to follow recipe and instructions I run you through, you'll be cooking with confidence and creating the most amazing dishes.
This is the second episode of Subscriber Sundays. This months winner is, Rowan Schelvis, thank you and congratulations. To take part in this series where you choose what I cook, hit that subscribe button to have access to the community tab on my Channel. Once a month the awesome subscribers of this channel place their recipe suggestions in the comments of the original post and the recipe with the most votes/likes by the end of the 2 week period is the recipe that is created. The winning subscriber also gets a shout-out on the video that is created. Subscribe now and become apart of this channel, I guarantee you'll learn a thing or two!
Ingredients -
3 Tbsp (45ml) - Olive Oil
1 - Brown Onion, Diced
1 - Celery Stalk, Diced
3 Cloves - Garlic, Thinly Sliced or Diced
400g - Arborio Rice
80ml - White Wine (Can be substituted for Chicken or Vegetable Stock)
1.5 Litres - Chicken or Vegetable Stock (Links Below)
100g - Shiitake Mushrooms
150g - Swiss Brown Mushrooms
200g - Baby King Oyster Mushrooms
15g - Dried Porcini Mushrooms
(All mushrooms can be substituted for 450g of any mushroom of your choice)
7g - Flat Leaf Parsley, Roughly Chopped
3 Leaves - Sage, Roughly Chopped
4 Sprigs - Thyme, Roughly Chopped
Juice of 1 Lemon
2 Tbsp (28g) - Unsalted Butter
1/2 Cup - Fresh Parmigiano Reggiano Cheese (Parmesan), Grated
Extra Virgin Olive Oil to serve
Flat Leaf Parsley to garnish
Seasoning to taste
How To Make Chicken Stock -
How To Make Vegetable Stock -
Storage Instructions -
This can be stored in the fridge for up to 5 days.
This can be frozen for up to 4 months.
Reheating Instructions -
To reheat, either place in the microwave and heat in bursts or place into a pan over low to medium heat. Whichever way you decide to reheat, add a splash of chicken or vegetable stock to thin it out sightly.
Vegetarian & Vegan Substitutes -
Vegetarian -
Use vegetable stock only.
Vegan -
Make sure the wine is Vegan friendly or substitute it for Vegetable Stock.
Substitute Butter for Coconut Oil.
Substitute Parmesan Cheese for Vegan friendly Cheese
Equipment I use - (Note* All links help support the channel, if you wish to purchase something.)
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Premier Nakiri Knife 14cm -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video -
Intro -
Song - Coffee and Unicorns
Artist - Henyao
Song - Fansi Pan
Artist - Yomoti
Link -
A Caring Friend
Song - Pomelo
Artist - Jobii
Link -
Thanks for watching!
Mushroom Risotto | J Kitchen
This simple recipe for Mushroom Risotto is packed full of flavour and a great dish for whole family to enjoy.
Ingredients:
Risotto:
4-6cup Chicken Stock
2tbsp Olive Oil
1small Onion
1stick Leek
4-5grain Dried Shiitake Mushroom
200g Arborio Rice
Splash of White Wine
knob of Butter
80g Parmesan Cheese
pinch of Salt
Mushroom Topping:
100g White Button Mushrooms
2cloves Garlic
knob of Butter
pinch of Salt and Blackpepper
Parsley
a wedge of Lemon Juice
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Risotto with Mushrooms and Parmesan
Risotto with Mushrooms and Parmesan:
Risotto 600 g
Swiss brown mushrooms 30 g
Button mushrooms 30 g
Oyster mushrooms 30 g
Shiitake mushrooms 20 g
Parsley 10 g
Basil 10 g
Shaved Parmesan 60 g
Enoki mushrooms 40 g
Risotto:
Button onion 30 g
Garlic 5 g
Parmesan 25 g
Chicken Stock 500 mL
Butter 40 g
Arborio rice 200 g
Bay leaf 1
White wine 100 mL
Cooking (35 minutes)
1. Prepare the risotto. Heat a pan and melt half the butter. Add the onion and sweat, then add the garlic and fry lightly without
adding colour
2. Take the pan off the heat and add the rice. Stir until the rice grains are covered, glossy and slightly toasted
- this is referred to as tostatura
3. Add the bay leaf and wine and stir until the wine is almost evaporated. Add 1/3 of the hot stock and stir.
Return the pan to the heat. Once the rice starts to absorb the liquid gradually work in the remainder of the
stock and season
4. Cook for ~15 minutes, until the rice is almost done - it should have a small amount of bite left
5. Slice all the mushrooms except the Enoki
6. Pick and slice the parsley and basil leaves
7. Heat the butter in a pan. Add the sliced mushrooms and half the Enoki. Season with the sea salt and sauté
8. Add to the hot risotto, along with the parsley and basil and mix through
9. Spoon the risotto onto a pre-warmed plate and garnish with the Parmesan and remaining Enoki mushrooms
SHIITAKE RISOTTO | Eat at Home like at a 5 Star Restaurant
Eat deliciously and don't waste time. Spend less time in the kitchen and more time chillin with this 20 minute Shiitake Mushroom Risotto on a One Pot. Eat delicious and healthy with Chef Pachi.
#ristotto #easyrecipes #instapot
Shiitake Risotto
12 servings
4 cups arborio rice
4 1/2 cups liquid (stock and mushroom rehydration liquid)
3 oz dried shiitake mushrooms (3 cups approx)
3 cups water
1/2 onion, diced
1/2 tablespoon olive oil or butter
2 garlic cloves, minced
2 tablespoon dried herbs (mixed)
2 teaspoon coarse salt (add 1 more if stock is unsalted)
1/2 teaspoon truffle oil
1/2 teaspoon pepper
6 oz pecorino romano cheese
2 tablespoons truffle oil
1. Sauté the onion and oil at medium heat for 3 minutes, add rehydrated mushrooms, herbs, salt and truffle oil and sauté 3 minutes more.
2. Add the rice and mix.
3. Add the liquids: stock and mushroom rehydrating liquids, mix and cook for 20 min normal pressure.
4. Remove from the pot and serve with grated cheese and a drizzle of more truffle oil.
Risotto de shiitake
12 porciones
4 tazas de arroz arborio
4 1/2 tazas de líquido (caldo y líquido de rehidratación de hongos)
3 oz de hongos shiitake secos (3 tazas aprox.)
3 tazas de agua
1/2 cebolla picada
1/2 cucharada de aceite de oliva o mantequilla
2 dientes de ajo picados
1 cucharadas de hierbas secas (mezcladas)
2 cucharaditas de sal gruesa (agregue 1 más si el caldo no tiene sal)
1 cucharadita de aceite de trufa
1/2 cucharadita de pimienta
6 oz de queso pecorino romano
2 cucharadas de aceite de trufa
1. Sofría la cebolla y el aceite a fuego medio durante 3 minutos, agregue los champiñones rehidratados, las hierbas, la sal, pimienta y el aceite de trufa y sofría 3 minutos más.
2. Agregue el arroz y mezcle.
3. Agregue los líquidos: el caldo y el líquido donde se rehidrataron los champiñones; mezcle y cocine en la olla a presión durante 20 min a presión normal.
4. Retire de la olla y sirva con queso recien rallado y un chorro de aceite de trufa.
20 min de presión normal
Nutrition claims:
sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Sulphite Free
Nutrition Facts:
- 12 Servings- 381 Calories/Serving - Fat: 80 Cal- Carbs: 253 Cal- Protein: 48 Cal- 19% Daily Valueby Chef Pachi Gallo | Chef Pachi | Pachi.com
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The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
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