Mushroom Risotto
This mushroom risotto was easy to make and is absolutely delicious! This is perfect for a nice dinner!
1 Cup of Arborio Rice
4 Cups of Chicken Stalk
1/2 Pound of Baby Bella Mushrooms
1 Dried Porcini Mushroom
1 Shallot
2 Cloves of Garlic
3 Tbsp Olive Oil
1/4 Cup Parmesano Reggiano
2 Tbsp. Butter
Salt and Pepper (To Taste)
A Huge thank you to HexClad for the amazing cookware:
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Healthier baked mushroom risotto
Join Fresh Ideas magazine’s Food Director, Tamara Graffen, as she takes us step-by-step through the easy process of making a delicious and nutritionally approved baked mushroom risotto. Unlike traditional risottos, this recipe doesn’t require constant stirring, making it the perfect no-fuss meal for a cosy night in.
Find the recipe here:
How to make healthier baked mushroom risotto:
Step 1: Prepare onion and garlic 0:48
Step 2: Cook onion and mushrooms 1:19
Step 3: Add remaining ingredients and bake 2:34
Step 4: Add ricotta and peas 3:31
Step 5: Garnish and serve 3:50
After more cosy risotto recipes? Give these a try:
Cheesy pumpkin risotto:
Chicken risotto:
Slow cooker mushroom risotto:
Or, browse our collection of rice recipes here:
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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
Mushroom risotto✨
Mushroom risotto✨
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▪️6 Cups Chicken or Vegetable Stock▪️Salt & Pepper▪️3 Tbsp Butter, divided▪️1 lb. Mixed Mushrooms (oyster, king oyster, shiitake, etc.), sliced▪️2 tsp Balsamic Vinegar, divided▪️1 Shallot, diced small▪️3 Cloves Garlic, minced▪️1/2 a Small Yellow Onion, diced small▪️1+1/4 Cups Arborio Rice▪️1/2 Cup White Wine▪️1/2 Cup Grated Parmesan Cheese▪️1/4 Cup Chives, sliced▪️Parsley, for serving▪️
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????Vegan Modification: Sub in plant based butter (or olive oil) for butter, and nutritional yeast for parmesan
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1️⃣ Pour broth into a medium pot and warm over low heat; season with salt and pepper to taste
2️⃣ In a large pan over medium heat, sauté mushrooms in butter with 1/2 tsp kosher salt and 1/2 tsp pepper until tender (7-9 mins), stir in 1 tsp balsamic vinegar then remove from mushrooms from the pan
3️⃣ Add 1 Tbsp more butter to the pan along with the shallots and onions and a sprinkle of salt and pepper; sauté for 3-4 mins until onions begin to caramelize
4️⃣ Add the garlic and rice and stir to toast the rice for 1-2 mins then add the white wine
5️⃣ Cook over low heat (liquid should be bubbling slightly) until all the wine is absorbed then add the warm broth 1/2 cup at a time, stirring every 30 seconds and making sure all liquid is absorbed before adding more
6️⃣ After about 15 minutes, add the mushrooms back in and continue cooking, slowly adding broth until rice is al dente (tender on the outside but firm in the middle) or to you liking, and risotto is creamy and thick (10-15 more mins, you most likely will not use all the broth)
7️⃣ Turn off the heat and stir in 1 Tbsp more butter along with the chives and parmesan
8️⃣ Add a little more broth if risotto needs more moisture and serve with parsley and more parm on top - enjoy!
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⏲10 minute prep time + 45 minute cook time
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Recipe serves 2-3 people
Baked Mushroom Risotto - Cheater Oven Risotto Method - Perfect Everytime!
Learn how to make a Baked Mushroom Risotto Recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Baked Mushroom Risotto Recipe!
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