Recipe:
6 cups chicken stock (or vegetable stock)
.5 oz dried porcini mushrooms
3 tbs EVOO (divided)
8 oz baby portobellos (sliced)
1 clove garlic (crushed)
6 tbs butter (divided)
1 yellow onion (small diced)
8 sage leaves (chopped)
1 1/2 cups arborio rice
1 cup dry white wine
1 cup Parmesano Reggiano (grated)
3 tbs fresh parsley (divided)
Salt and pepper to taste
Bring stock and porcinis to a simmer in a pot and then turn to low. Heat 2 tbs of EVOO in a sauté pan with the garlic to smoke point. When oil begins to smoke add the baby Bella’s and sauté on high heat until softened and browned (4-5 minutes) then season with salt and pepper and set aside. In a separate pot heat remaining oil along with 3 tbs of butter. When butter is melted sauté the onion until translucent. Add the sage and the rice and sauté until every grain of rice is coated in butter and slightly toasted. Stir in one cup of wine and cook until almost absorbed. Continue this process with the stock adding a couple ladles at a time and stirring until almost absorbed. 15 minutes in add half of the sautéed mushrooms. Continue adding stock and stirring until the rice is al dente. When the rice is al dente turn off the heat and stir in the remaining butter, parmesano, 2 tbs of the parsley and season with salt and pepper to taste. Scoop on to a plate and garnish with remaining parsley and sautéed mushrooms.
What’s up everybody tonight we’re going to be making a beautiful delicious creamy mushroom risoto so cheers and let’s cook first thing we’re going to do is get about six cups chicken stock you could also use vegetable stock into a pot and bring that up to a simmer
To that I’m also going to add about half an ounce of some dried pinis now that’s not necessary we’re going to use other mushrooms but uh it’s going to add a nice really nice flavor to it just bring that to a simmer next up we’re going to sauté some
Mushrooms and going get my pan nice and hot our pans getting nice and hot I’m going to go in with about 2 tbspoon of extra virgin olive oil to that I’m going to add one clove of crushed garlic give that just a second let that oil get real hot to smoke
Point we got some good smoke coming off of there nowhere nice and hot so I’m going in with 8 oz of sliced baby bella mushrooms you could also use Caris I love those guys I couldn’t find them for this now we’re just going to sauté these real hard get some nice color on [Applause] Them those are looking really good just going to hit them with a little salt some pepper give them one more toss set those to the side our stock has come to a simmer so I’m just going to turn that down to low let those pinis reconstitute in there keep it nice and
Warm now my pot here bring that to about medium low heat add about a tablespoon of extra vergin olive oil as well as 3 tblspoon of butter just let that melt next up I’m going in with one yellow onion that was a small yellow onion diced just going to cook that till
That’s nice and translucent and soft our onions look good now we’re going to add some aromatics I got some Sage Lea that I just sliced oh eight Sage leaves just stir that in for a second those oil start coming out and now we’re going in with a cup
And a half of our boreo rice stir that the idea here is you want the butter to coat each individual grain of rice and let that toast just a little bit give it a nice nutty flavor so we’re going to let that just toast for just a minute all right it’s all coated
Slightly toasted you can tell everything’s nice and glisteny I’m going in with one cup of white wine and basically we’re going to start a risoto cooking process here we’re going to be adding a little bit of liquid at a time and just cooking it down till it’s almost evaporated not
Going to let it completely dry out but get close add more liquid and stir stir Stir that’s what we’re looking for now we’re just going to add some more stock keep stirring and we’re just going to continue doing that process over and over until the rice is cook through take about 20 minutes Getting pretty close here couple minutes left I’m just going to season that some salt some black pepper just keep on Cooking now I am almost at alente which is what we’re looking for so we’re probably going to do one more round of stock but before that I’m going to go in with half of my sauteed mushrooms I’m going to reserve the other half to garnish top of the plate oh we plate it
Up throw those guys in get the rest of this stock In that is just that El Dente it’s beautiful I’m going to turn my heat off and now we’re going to finish it first thing I’m going to do let’s add three more tablespoons of butter stir that in as well as a cup of parmesano regano and some fresh parsley just rough chop
That I’m going to save some of that parsley as well to garnish it just like those mushrooms those sauteed mushrooms now we’ll adjust the salt and pepper and it’s time to Plate it up finish her off all we’re going to do is little sprinkling of some of that fresh
Parsley and we’ll spoon on some more of those sauteed mushrooms we are ready to go beautiful now that is a fantastic mushroom risotto I hope you guys enjoyed don’t forget hit that like And subscribe and I’ll see you next time cheers