[ASMR] How to Make Creamy Italian Risotto with Dried Porcini Mushrooms

Original video with music : https://youtu.be/DN-xeoSHD70

Ingredients

Vegetable stock:
• 1 onion
• 1 carrot
• 1 stick of celery
• 1 liter (4 cups) of water
• salt

Risotto:
• 160 gr (5.6 oz) Carnaroli rice
• 1 shallot
• 25 gr (0.9 oz) dried porcini mushrooms
• 20 gr (0.7 oz) Parmigiano Reggiano
• 30 gr (1 oz) butter
• half glass of white wine
• parsley
• extra virgin olive oil
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Method

• for the vegetable stock, peel the carrot and divide the vegetables into large pieces
• put the carrot, onion and celery in a pot
• add 1 liter of water, turn on the heat and bring to the boil
• while the stock is cooking, soak the dried mushrooms in warm water
• toast the rice for 2 minutes and keep it aside
• finely chop the shallot
• after 45/60 minutes the stock is ready to be filtered
• drain the mushrooms, add the remaining water to the vegetable stock and season with salt
• put it back on the heat
• heat 2 tbsp olive oil in a saucepan and light fry the shallot
• add the rice and shortly after the squeezed porcini mushrooms
• deglaze with white wine
• add the stock little by litthe and cook the rice
• once cooked, turn off the heat and let it rest for a couple of minutes, covering with a lid
• in the end stir with cold butter and Parmigiano Reggiano
• add the chopped parsley and serve

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00:00 Introduction
00:22 Vegetable stock
04:00 Cooking risotto
05:27 Stirring and shaking rice
06:38 Serve and eat

Thanks for watching!

Welcome to my kitchen prepare the vegetables for the stock add 1 liter of water low simmer for one hour put the dried mushrooms in tepid water toast the rice in a hot saucepan finely chop a shallot after 45/60 minutes the vegetable stock is ready drain the mushrooms into a bowl

Filter the vegetable stock into the same bowl add salt and keep the stock warm heat 2 tbsp olive oil in a saucepan light fry the shallot add the toasted rice add the porcini mushrooms deglaze with white wine add the stock in small doses and cook the rice

Turn off the heat and let it rest for a couple of minutes stir in cold butter and Parmigiano Reggiano add the finely chopped parsley thanks for watching!