Easy Mushroom Risotto

Mushroom Risotto is one of the best-loved Italian classics at my house, and the perfect winter comfort food. It does require attention, but the delicious results are well worth the extra time. Join me in my kitchen as I show you this foolproof, step by step technique that makes it easy! Tutti a Tavola a Mangiare! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #LidiasSoundtrack

RISOTTO WITH MUSHROOMS

Great with – https://youtu.be/EcOtX1CwVwU

00:00 – Intro
00:15 – Starting the Risotto
00:49 – Preparing the Mushrooms
02:00 – Cooking the Rice
03:45 – Adding the Mushrooms
05:30 – Finishing the Risotto
06:12 – Plating and Tasting

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Risoto kungi mushroom risoto risoto is really Savory uh it’s it takes time yes you have to pay attention you have the technique is important but it just gives you such great result so important is to have a nice pan a nice thick pan that the heat spreads evenly so you don’t

Burn the rice in the corner because rice has a lot of starch so let’s start with the oil shallots I like leaks also leaks are really good they’re sweet and they have that kind of green flavor okay let’s add a little bit of salt so here mushrooms Roto with

Mushrooms and you can mix any mushrooms that you have here we have a shitaki mushrooms you just clean the stem and the top you can wash it quickly or just wipe a mushroom off with a wet cloth these are oyster mushrooms let’s just cut the stems away this is crini mushrooms and this

One looks pretty clean I think I can use the stem too the regular button mushrooms if fueled and this one I can use all okay let me chop these and mushrooms are pretty resilient so you don’t have to worry about overcooking them or you know cut them a

Nice size and then they’re pretty resilient Okay and mushrooms when you cook them you know you look oh my goodness so much no no not really because they shrink to less than half of the original volume so here we are with the leaks and all they welted nice now I’m going to throw in the rice to make a

The rice is the most important thing and you need a short grain rice could be a b or carar Oli so let’s put it in I want to toast the kernels I want to coat them with the olive oil so it makes a little capsule so it doesn’t just open up now I

Am kind of in control and at this point you put the white wine when it’s nice and toasty the rice and what happens here is that the rice is Toasty it’s dry it’s going to take in the white wine what you want from the wine of course is the flavor and the

Acidity you don’t want the alcohol but now it has sort of dissipated at this point we begin the process of releasing the starches so we have that little kernel that’s little capsule stock and this stock I made made from the remnants of the leaks the stems of the mushroom a

Nice vegetable stock Savory season it and when you add it it has to be hot it has to be at the same temperature another thing to be conscious of is if you put a greater amount of liquid to the rice the rice will open up it will extract everything out of the rice

Quickly because the ratio of the liquid is larger than the salads just enough liquid to cover the rice and you want to keep on adding it that is the secret to a creamy rotto let me add some salt now I think I’m ready to add it all in let’s add some

Stock some salt for the mushrooms now as far as Roto I get a lot of questions because people love rotto but yet in its Simplicity it’s not easy to achieve the creaminess of rotto but the question here from Brenda Taylor from Maryland do you have to have the

Stock hot to make rotto I always cheat and pour it right out of the box how bad is that well not so good not so good Brenda you need hot to hot hot to cold changes your dynamics of that reaction of what you’re cooking so take it out of

The container put it in a pot and put it right next to your Roto and heat it up and if you really want to be a good Italian cook make your stock I told you all the remnants of the mushrooms the leaks the onions everything you have

Will make a gr you put it in the pot with some water seasoning and you’ll get a great stock so Brenda good I appreciate that you’re into Roto that you want to make Roto and that you want to learn how to make it ever better

So I am mixing here and mixing as you can see the mushrooms have cooked down it’s nice and flowy do you like your rice dents do you like your rice flowing which is alond to the wave and really that’s a personal uh preference I will shut off the

Fire and I’ll add cubes of butter at room temperature and this is monar just whipping it in cheese when you make risoto and it’s ready to be served everybody has to be at the table because Roto Waits for No One it grows and then It ultimately

Breaks down my grand used to used to say if you don’t come on home on time for Roto the Roto is going to wait for you at the door because it grows I think this is good just as it is and you can bring the whole pot at

The table and let everybody serve Themselves okay put some more cheese on the table so that they can pass some more or if you want to get a little bit creative or artistic with it just little shavings and I am just going a little artistico here little sprigs or pasty like that now that looks nice let me

Just try a little bit of risoto because I need to tell you how good it Is prop your want okay and I you know I have to get this to the table quickly otherwise it’s going to be through the door like Grandma Said to learn more about Lydia access to videos and to get recipes tips techniques and much more visit us online at Lydia italy.com