Mushroom Risotto
Mushroom Risotto is a magnificent way to turn ordinary mushrooms into an incredible dish that would be at home in a fine dining restaurant!! The trick that really elevates this risotto recipe is to stir some of the buttery, garlic mushrooms INTO the risotto and reserve some to pile on TOP.
This is a fully loaded mushroom recipe - there's an enormous mound of mushrooms in this!
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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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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
Risotto | Basics with Babish
This week on Basics, we're taking a look at risotto. Normally rice plays a supporting role, but in this dish it's the star of the show. I'm going to show you how to make both standard risotto and butternut squash risotto and then how to turn the leftovers into arancini.
Recipe:
Watch the rebroadcast of the live stream here:
Twitch:
Ingredients & Grocery List:
+ For the standard risotto:
White onion
Risotto rice (like arborio or carnaroli)
Dry white wine
Chicken stock
Parmesan
Salt and pepper
Chives (garnish)
+ For the butternut squash risotto:
1 whole butternut squash
White onion
Risotto rice (like arborio or carnaroli)
Dry white wine
Chicken stock
Parmesan
Salt and pepper
Olive oil
Fresh sage
Unsalted butter
Maple syrup
White pepper
Bacon (cooked)
+ For the arancini
All purpose flour
Mozzarella or jack cheese (something melty)
Panko bread crumbs
Oil for frying
Leftover risotto
Tomato sauce (for dipping)
Special Equipment:
+ For standard risotto:
Pressure cooker
Cheese grater
+ For butternut squash risotto:
Blender
+ For arancini:
Dutch oven or fryer
Thermometer for frying oil
Music:
Solitude by Broke for Free
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