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Full recipe available at my website: https://ryanperlman.com/easy-mushroom-risotto/
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0:00 Intro
0:25 Recipe Prep
1:53 Let’s Cook This Thing
6:25 Final Thoughts
7:35 Outro
SHOPPING LIST
arborio rice
yellow onion or shallots
mushrooms
garlic
sage
thyme
butter
olive oil
dry white wine
mushroom or chicken stock
parmesan cheese
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What’s going on guys welcome back thank you for joining me for another video today I’m going to be showing you how to make a beginner friendly Roto specifically mushroom risotto today and you might be saying how do I know it’s beginner friendly well I’ve never made
Risoto before so if it doesn’t suck I’d say that’s pretty beginner friendly let’s get into it I got my Sue chef with me he going to be helping today the first and arguably most important thing you need to know about making risotto is that it’s going to take time every single video every
Single person I’ve spoken to that makes this says you need at least 35 to 45 minutes to make it the right way if you have that much time we can do this so with that being said let’s dive into how we’re going to flavor this risoto
Today first I’m going to start by finely dicing half of a yellow onion I would have preferred using two shallots instead but they’re kind of hard to find in the grocery stores by me so yellow onion will do after our onion I’m going to slice some baby bella mushrooms
Because after all this is mushroom risotto you can definitely use different kinds of mushrooms here and I know a lot of mushroom risoto recipes call for shiitake mushrooms but again can’t really find them in my stores around me so this is what I have these mushrooms
Usually come in like 16 o containers and I’m only going to use about half of that for this recipe today we can set those aside after they’re diced and work on our seasonings for this I’m going to start by taking some fresh Sage leaves probably about four or five leaves worth
And I’m just going to very very very finely slice these up and later on in the video I will also be adding about two or three sprigs worth of fresh timey as well now would also be a fantastic time for you to uh hit that subscribe button
If you’re still watching now that our ingredients are prepared let’s get ready to start cooking we will need two pots one of which is going to keep our broth SL stock warm and one to actually cook our risotto the reason that our cooking liquid needs to be hot is because if
It’s not it will quote unquote shock the rice and I’m not really sure what that means but all the videos that I’ve watched about making risoto say that and I don’t really want to find out what shocking or rice looks like so we’re just going to keep our broth hot and
Ready so I’m going to start by heating our stock on high heat until it starts to boil and then immediately lowering the heat to low just to keep it hot at the same time I’m going to put a tablespoon of butter and a tablespoon of olive oil over medium to high heat and
Once it starts bubbling I will add in my onion I’m going to cook it until it’s almost fully absorbed all of the cooking oils and then right before things to start to get sticky to the bottom of the pan I’m going to toss in my mushrooms behind the mushrooms I’m also
Going to put a large pinch of salt and a good few cracks of freshly cracked black pepper once the mushrooms have released all of their liquid which the salt will help with I’m going to add in one cup of arboro rice there’s only two kinds of rice that
You really can use for risotto and arboro is definitely the easiest to find I’ll leave a link for the kind that I’m using in the description below if you’re interested in buying it I’m going to stir this rice over medium heat with the onions and mushrooms until the edges of each
Granule of rice becomes translucent once the rice is toasted I’m going to add 1 cup of dry white wine and continuously stir it until all the liquid is evaporated if you can’t or don’t want to cook with alcohol that’s totally fine you don’t need to you can
Just use a cup of your chicken stock instead once all the liquid from the first round is evaporated promptly add another cup or so of broth into the pot and repeat the same process these first two rounds of liquid are going to absorb super quickly because the rice is just
Dying to soak up some liquid but every round after that is going to progressively get a little bit more slow to absorb and that’s fine this is why it takes time you just need to be patient and continuously stir everything around in total when I was done I used about a
Cup of white wine and three cups of broth before my rice was to the perfect consistency where I think it needed to be yours may take more or less time um basically the size of your pot the width of your pot the type of rice you use all
These things factor into how quickly your rice is going to cook and how much broth you’re going to need to add so the best way to do this is you have to taste it that’s how you know the inside of the rice should be firm but not hard or
Crunchy it’s a very very fine line before it’s overcooked but not undercooked so after usually I would say probably that third cup of broth or fourth cup of liquid in total that would be when I would start to taste your rice and if it is still crunchy on the inside
Go with another round but if it’s starting to feel good I would just turn the heat off and move on to the next step which after the texture is perfect I’m going to kill the Heat and add in about a half a cup of freshly grated Parmesan cheese and just fold it
In um this is parmesan cheese is going to have a ton of salt in it so you’ll notice I really haven’t salted this risotto very much and that’s because I’m waiting to kind of see how it tastes after the parmesan is added I did end up
Adding a little bit of salt into it at the end after the parmesan just because it wasn’t quite where I wanted it to be but I would highly advise against adding a ton of salt in the beginning because you’re going to possibly end up making it too salty that way so after your
Cheese is added make sure you give it a taste to sess for seasoning and then save some extra grated Parmesan cheese for garnish on top today I’m serving my risoto with some homemade meatloaf which the recipe for that will be coming out next week but you can totally eat risotto as a
Main course or as a side dish to a ton of other main courses and that’s why I like the mushroom risotto because it really goes well with chicken dishes it goes well with beef dishes seafood dishes you name it it kind of goes well with everything so definitely give this
One a shot if you guys do try making it please let me know how yours comes out and if you enjoyed the recipe um thank you so much for watching I appreciate each and every one of you and thank you again I’ll see you on the next one
Peace hey so I don’t have a taste test for you today cuz I’m actually filming my uh reaction video to eating this couple days after I’ve already eaten it all but I will say mushroom risotto came out perfectly um I did need a little bit
Of extra salt at the end that I did not account for in the video just to kind of bring the flavor up to where I wanted it to be but tell you what it came out pretty Dam good and i’ like I said I’ve never made risotto before in my life and
It’s always been an intimidating dish for me but you know what it was super easy it as long as you’ve got the time and you can focus on it it’ll come out fine I promise so don’t be afraid of it um I don’t really have anything to
Really discuss because I I already ate it all again um so that’s pretty much it for this video thank you so much for joining me again um you know hit that subscribe button all that good stuff and I’ll see you on the next one peace