Fancier mushroom risotto (vegan or not)
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My old video about why dried mushrooms are so much stronger than fresh:
***RECIPE***
1/2 cup (100g) risotto rice per portion (arborio, vialone nano, canaroli, etc)
1 pound (454g) fresh mushrooms per portion (get some big ones, like king trumpet, to use for garnish, and some smaller ones to put in the rice)
1 handful of fragrant, cheap dried mushrooms per portion
1 big shallot for every two portions
a couple garlic cloves per portion
olive oil
vinegar (I used white balsamic but anything is fine)
white wine (optional)
cognac or any other barrel-aged spirit (optional)
butter (optional)
parmesan cheese (optional)
vegan sour cream (if you're not using dairy)
truffle oil (optional)
fresh herbs for garnish (I used tarragon, but thyme or sage would be nice)
bay leaves (optional, no idea if they do anything)
mustard seeds (optional)
salt
pepper
First make the mushrooms stock. Combine the dried mushrooms and a few bay leaves with about 2 cups (473mL) water per portion, a big pinch of salt per portion, bring to a boil then reduce to a simmer. Simmer for 30-60 minutes, strain out the solids and discard them. (If there was a lot of sand on the dry mushrooms, you can either pass the stock through a coffee filter or just let the sand settle on the bottom and pour off everything but the last little bit.)
Prepare the fresh mushrooms by cleaning off any dirt and trimming off any woody stems. The large mushrooms that you plan to use for garnish, cut in half lengthwise and, optionally, score the cut sides like I do in the video. Marinate those with a little olive oil, vinegar and salt and pepper. The smaller mushrooms, cut down in size if necessary to make them all about the same size and so they'll cook quickly and blend in well with the rice.
Peal and dice the shallot. Crush and peal the garlic but do not chop it.
You can either cook the fresh mushrooms in advance, or do it while the rice is cooking, like I do in the video.
When the stock is done and you're a half hour out from dinner, fry the shallots for a minute in some olive oil over moderate heat. Stir in a big pinch of mustard seeds per portion and let them fry. When the shallots have softened a little, stir in the dry, unwashed rice and fry it for a minute. Deglaze with enough white wine to just cover the rice and stir until absorbed. (If you're not using white wine, maybe spike the mushroom stock with a little splash of that white balsamic vinegar per portion and use that instead.)
Pour in enough of the mushroom stock to cover and let the rice cook, stirring occasionally, until the grains are just a little crunchy, adding stock as needed, 15-20 minutes. If you run out of stock, water is fine.
While the rice is cooking, heat a thick layer of olive oil in a pan over moderate heat and put in the big marinated mushrooms, cut-side down. When the cut sides have browned, flip the mushrooms over, put in the garlic cloves, and use a spoon to baste garlicy hot oil over the mushrooms until they've shrunk at least by a third and they look cooked. If you're down with dairy, I'd melt some butter into the pan for the basting stage. Leaving the hot fat in the pan, remove the mushrooms to a plate and take out the garlic cloves before they burn.
Put the smaller mushrooms into the pan, season with a little salt and pepper, and cook until brown and shrunk by at least a third. Deglaze with a little cognac (or white wine, or stock, or water), coat the mushrooms in the resulting syrup and turn off the heat.
When the rice is almost done, turn off the heat, stir in the smaller mushrooms and as much butter and grated cheese as you want. If you're not using dairy, try cook the risotto so that it looks a little too dry at this stage and enrich with a one or two big scoops of vegan sour cream per portion (it will add moisture, which is why it's good to start with a slightly dry risotto). Tear in the fresh herbs, stir, taste for seasoning and add salt/pepper if necessary. Stir in a little water/stock if the risotto is looking too tight.
Scoop the rice onto plate, smooth off the surface and garnish with the bigger mushrooms. Serve with steak knives to cut the bigger shrooms.
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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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
How to make mushroom risotto #risotto #mushroomrisotto
The Creamiest Mushroom Risotto
The Creamiest Mushroom Risotto
Here is my recipe to make a creamy, delicious and umami packed mushroom risotto ????
Serves 3-4
Notes:
- Use olive oil
- Use the same mushroom saucepan for shallots
- Add 1 cup of stock at a time and stir continuously until it has fully absorbed
- Use arborio rice, it has higher level of starch and thickens the cooking liquid
- Shallots are finer than onions so they dissolve into the risotto
Ingredients:
Garlic Mushrooms:
500g Brown Swiss (sliced and quartered)
250g portobello (sliced)
1 tbsp oil
2 tbsp butter
3 garlic cloves (minced)
Salt and pepper
Risotto:
1 tbsp oil
2 shallots (or one small onion)
1/2 cup dry white wine
1 1/2 cup aborio rice
5 cups of chicken stock
Finishers:
1/2 cup cream
2 tbsp butter
1/2 cup parmesan cheese
1/2 tsp salt and pepper
Serving:
Quartered mushrooms
Parmesan
Chives
Instructions:
Mushrooms:
1. Add oil and butter to a large pot on high heat
2. Add mushrooms until golden brown
3. Add garlic and salt and pepper
4. Place in bowl
Risotto:
1. Turning the heat to medium, add oil and shallots
2. Cook until translucent
3. Add wine, allow to simmer rapidly for 1-2 minutes, scraping the base of the pot until nearly evaporated
4. Add rice (uncooked) and toast for 1 minute until translucent
5. Add 1 cup of stock at a time, while continually stirring until absorbed
6. Repeat step 5 until the rice is al dente (slight chew but tender), and the risotto is creamy
Finishes:
1. Add cream and butter, stir vigorously to make creamy
2. Stir in parmesan, salt and pepper
3. Stir in the mushrooms and season if needed (or half now and top with other half)
4. Serve with parmesan and herbs (parsely or chives)
Hope you enjoy! If you did, you can show your support by liking, commenting or sharing :))
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Food, Mushroom Risotto, Risotto, Italian Food, Homemade, Authentic, Delicious, Umami, Cooking, Chef, Tasty
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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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How To Make Chicken & Mushroom Risotto the right way | Easy recipe :)
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Hello folks! And a very warm welcome back to What’s For Tea :) I made this incredibly tasty chicken & mushroom risotto! We really enjoy chicken & mushroom risotto, and I thought it was high time that I give it a go myself :) It was actually very easy to make….despite being considered tricky to get right. It tasted very indulgent with the addition of the cheese.
Everything I used will be listed below,
-Cheryl x
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Makes enough for 4-5 people
ShoppingList:
500g (2 1/2 cups) Arborio/risotto rice
400g Mushrooms - diced
400-500g Chicken fillets/tenders - diced
100g (2/3 cup) Parmesan cheese - grated
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) Fresh parsley
1 Onion - finely diced
2 Cloves garlic - finely diced or sliced
2 Teaspoons dried Rosemary
4 Thyme sprigs
1 Teaspoon of black pepper
1 Teaspoon of salt
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