Classic Italian Mushroom Risotto

In this video, I am making the classic Northern Italian Rice Porridge known as Risotto, more specifically a delicious creamy Mushroom Risotto completely from scratch. The preparation method remains the same though regardless of what you add into the Risotto. I am preparing this using the classical italian method of constantly stirring and gradually incorporating the stock a little bit at a time. Made with simple ingredients like Mushrooms, White WIne, Arborio Rice, Chicken Stock, Butter and Parmesan Cheese. The end result is a delicious, creamy, savory delight. I hope you enjoy the video and be sure to leave your feedback in the comments

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Ingredients:
8 oz. Mushrooms
1 Shallot
2 Garlic Cloves
1/4 cup White Wine
8 oz. Arborio Rice
4 cups Chicken Stock
2 tbsp. Butter
2 oz. Parmesan Cheese
Salt

Music in the video from Youtube Studio Audio Library:

Artist: Dyalla
Title: Poolside Radio

So today we’re going to be making the classic Northern Italian rice porridge known as risoto risoto is a dish that much more emphasis is placed on the technique than the ingredients themselves constant agitation and friction removes surface starch which in turn thickens the cooking liquid and

This is what results in a porridge like consistency there are alternatives out there for making risoto but today we’re going to be focusing on the classic Italian method so let’s not waste any more time and let’s get to It so today we’re going to be making a mushroom risotto and for that we’re going to need to cut up 1 8 oz package of crini mushrooms you can use whatever mushrooms you like here I’m using these crinis because they’re widely available we can go ahead and get the rest of our

Aromatics out of the way as well here start by cutting one shallot into a small dice or 1/4 in squares and you’ve probably seen this in other videos but in case you haven’t a good way to peel garlic is to slightly smash it with the

Side of your knife and as you can see here it makes separating the skin and flesh much easier it is not necessary to completely obliterate the garlic when doing this a small amount of force should break it loose so go ahead and mince up two cloves of garlic and

Combine them with the shallots and we can go over a few cookware options because you want to make sure you’re using the right tool for the Job first up this type of pan is called a Rondo or a brazer this is typically what restaurants use when making risotto although theirs is much bigger than the one I have here but if you’re cooking for a decent number of people this might

Be a good choice you can use a sauté pan if you want but be aware you will have more surface evaporation so make sure you have enough stock to work with for this in most cases though one of these two pans is going to be your best option

We’re actually going to be using this one today so what do you say we get back to it okay the first thing we need to do is get our mushrooms going place your pan over medium heat add a small amount of olive oil along with your mushrooms

Add a pinch of salt stir them and this should take about 5 minutes and while that’s going let’s go over some terminology the term risoto specifically refers to Rice being cooked by this method Rizo is an Italian word meaning rice so when other grains are prepared

By the same method it takes on the name of that particular grain when Pharaoh is cooked using the risoto method it is called feroo or in the case of orzo it is referred to as orzotto rice is grown in Northern Italy in the lombardia region the most common Rices used for

Making risoto are carnaroli and arboro arboro is much easier to find so that’s what we’re going to be using today okay checking back in on our mushrooms it’s been about 5 minutes and they’ve released most of their moisture so we can set them aside for now place a pot

With 4 and 1/2 cups of chicken stock over medium heat to heat up add a small amount of olive oil to the main pan and add the shallots and garlic once they become softened add 8 oz of the arboro rice and continue to stir the rice until

It becomes lightly toasted but not brown this takes about 3 or 4 minutes and what you’re looking for is for the outer portion of the grain to turn translucent and you’ll see a white dot on the inner portion once you’ve reached that point go ahead and add 2 oz or 1/4 cup of

White wine and we’re going to cook this until the pan almost completely dries up you’ll be able to drag a spatula across the bottom of the pan like you see here and at this point we can proceed with our first addition of stock I’m going to

Add roughly 1/4 to 1/3 of the stock to the pan and continue to stir it until it is almost complet absorbed this constant friction from stirring removes the starch from the surface and incorporates it into the cooking liquid when you have once again reached the point that you

Can drag a spatula across like this you can move forward with the second edition of stock the reason we are incrementally adding the stock is because keeping everything concentrated allows for more agitation on the rice grains you’ll notice that I’m also running the spatula along the sides of the pan residual

Starch and concentrated stock builds up up during the cooking process incorporating that back in adds flavor from the stock and the starch will contribute to the consistency of the final product okay now that the second edition of stock has been absorbed go ahead and add the third and final

Edition of stock usually the ratio for making risotto is around four parts stock to one part rice by weight I usually start with slightly more than that to account for any excess evaporation so I am going to leave a little bit of stock left over in the pan

The reason we keep the stock hot is so that the cooking process with the grains is uninterrupted allowing the rice to cool down will only make this process more time consuming once the rice has mostly absorbed this batch of stock give it a taste and adjust the seasonings and

We can go ahead and add our mushrooms back in once the rice becomes tender turn off the heat and add 2 tblspoon of butter and 2 oz of grated Parmesan cheese Italians describe a properly cooked risoto as alond or wave like as you see here it should be a bit jiggly

And porridge like Anyway let’s go ahead and plate this thing up this one’s pretty simple just pour a little bit into a bowl add some finely chopped parsley on top and that’s it so with that we’ve reached the end of the video thanks for tuning in and see you next Time