Indulge in the ultimate comfort food with my creamy Mushroom Risotto recipe, featuring a mix of baby portobello and shiitake mushrooms, cooked in a rich broth with white wine and finished with Parmesan cheese and chives. It pairs perfectly with the 2023 Rochioli Winery Sauvignon Blanc.
Click on the link for the recipe: https://www.chefglennb.com/recipes/mushroom-risotto
Click on the link to subscribe: https://www.youtube.com/channel/UCXCgk6Ue4uYfjpwM2X9eKag?sub_confirmation=1
What’s up everybody Chef Glen V and I’m back in the kitchen and today I’m working on mushroom risoto I’m going to attempt to pair it with an Italian wine I’ve got a 2018 juicy amaroni DEA Val poel so this wine consists of a Val Pella blend and that blend consists of
Corvina verene and corvinone it’s actually 80% of that and there’s 20% of randanella this is a big wine it’s 16% alcohol see what we got going on here So I usually don’t get into the wines this early in the video but because I’m doing the mushroom rotto this recipe is going to go pretty quickly once we start with the risotto you can’t stop and you won’t stop until it’s done so I wanted
To go ahead and get into the wine first so again as I mentioned this is a uh it’s it’s 16% alcohol big wine man all right so the color is really dark it’s really dark it’s opaque uh it’s it’s Ruby it’s uh I mean it’s a brilliant Ruby it’s Garnet in
Color let’s see what else is going on here wait 2018 right yeah this is uh if I was blind tasting and I you know did my little smelling smelling thing I would swear that this was at least 10 years older than this or maybe a few few more than that um this is
Really on the nose it smells like it’s uh it’s got some age that’s interesting this is again this is 16% alcohol give it a Taste full Body really dark and brooding you can uh the 16% alcohol really really really beautiful I mean uh oh wow and the finish so I took that sip a second ago and I’m the Finish it’s still going down I could still taste it it’s warming as it goes down long long finish
On this this is this is interesting I’m intrigued I mean again the 16% alcohol it’s a big wine um and the fact that it tastes like it’s like it’s a 2008 as opposed to a 2018 I’m I’m you know I’m all for Rich wines that are aged and
If you can give it to me that way in a wine that’s not quite that age I’ll take it so let’s see all right so now that we tasted the wine let’s talk a little bit about the risotto so as I mentioned I’m making a mushroom risotto uh let’s start with the
Mushrooms so I’m using a combination of baby Bellas and shitake mushrooms I’ve got here my arboro rice this is the rice that I’m using I’ve got some chicken stock we got shallots this is this is just the the arboro that’s what it looks like it’s a short grain rice got a little
Thyme got some Parmesan parmesano regano and a little more of that that I’m going to use to finish my risoto with got some chives butter uh and I’m cooking with some wine as well so in doing this risoto I want to get my stock hot and I want to keep the stock
Hot throughout the entire cooking process we want to use hot stock all right um that’s one of the key elements one of the key points that I want to point out is that your stock needs to remain hot you want to get it up to a nice little simmer little bubble not a
Boil just a Simer Ure that it’s hot and uh and keep it hot throughout the entire cooking process so I’m going to go ahead and get my stock and my Pot so the recipe calls for for four cups of stock but what you want to do is you want to make sure that you have extra stock in the pot as I mentioned before you want to keep the stock hot so naturally if you’re going to keep heat
Under it it’s going to evaporate a little bit so you want to have a little extra for the the loss that you may incur but in addition to that you want to have a little extra because when you get to the end of the cooking process of
Your risotto if you find that you need a little bit more stock it’s better to have stock here ready to go than to not have any at all and and looking around to try to find some stock okay so while I’m bringing my stock up to temperature
I need to get my mushroom sauteed so I’ve got my my large sauté pan here uh I’m just going to add a little olive oil to the pan I’m going add my mushrooms to the pan I want to sauté these mushrooms until all of the liquid has cooked out
Of them and then they’re brown it’s going to take anywhere from 8 to 10 minutes to get that done I’m going to add a little salt to my mushrooms All right so I got my stock Hot it said got a little simmer going on I’m using a pan that I sauted the mushrooms in and I’m ready to get started on my risotto I’m going to start with some olive oil I’m going to sauté my Shallots all right so the shallots are beginning to take on a little bit of translucence I’m going to add the arboreal rice to That I’m going to go ahead and add my th to the uh aboro so I’m just going to sauté this just a little bit for a minute or two or so uh I want to toast the arboro and you’ll notice that the arboro be begins to to become a little opaque if you look
At it really closely for just a minute or two now I’m going to hit this with a little bit of white wine allow that white wine to evaporate completely so I’ve got a ladle here it’s about a half2 cup Ladle and what I want
To do is I want to Ladle about a half a cup or so of this stock at a time into this into the uh ororo what we’re going to do is allow all of the liquid just about all of the liquid to cook off before I add another Ladle of liquid and
We’ll do that until the arboro is Done I’m going to go ahead and add another scoop of liquid you add your liquid in you give it a stir you don’t want to over stir you don’t want to constantly stir it when you when you add your liquid you give it a good
Stir and then you leave it alone for a few seconds all right so the botto’s coming along nicely as I mentioned you want to slowly cook this one scoop at a time until the liquid just about evaporates and then you add more so it’s looking
Good you want to what you want to do is you you don’t want to do too much stirring I mean not constant stirring but consistent stirring you want to make sure that it’s not sticking you want to keep it moving a little bit I’m going to go ahead and add
Another let a little stock okay so we’re almost there with the risotto I’m going to go ahead and add a few things to it add another L of stock I’m going to season it with some black pepper season it with some salt as well and I’m going to put in some of my
Mushrooms but I want to reserve some I’m going to put in 3/4 of them stir those In I’ve got some butter that I’m going to add and I’m just going to fold that butter in there and I got some parmesano regano cheese I’m going to fold all of that in There got my dish I’m just going to start adding it to the Bowl I’m going to add some of my sauteed mushrooms top it off I’ve got some more parmesano regano cheese and I’m going to add some chives All right so the risotto is ready I’ve already tasted the wine I’m going to dig right into this bowl wow that’s really good Chef Glenn pretty good man wow really really really good result though let’s see if it pairs with this Wine got to try it again I’m not sure Not the best pairing it’s uh yeah not the best pairing I mean it’s it’s okay I mean in a pant ship that’s all you had to drink with it although this is a fantastic wine and I’m going to have this later with my steak uh
But it’s not working with this give me a second all right so the first wine didn’t work fantastic wine as I mentioned I’m going to have this later with my steak so let me go ahead and cover my glass up see my little wine glass cover here cover my wine glass
Up and I’ve got the 2023 rooli Russian River Valley saan Blanc let me tell you a quick story about these wines I was on a weit list for nearly 5 years to get the opportunity to buy rooli wands this is my first time tasting any of their wines
Uh I received some some weeks ago and have yet to try any try any of them I don’t normally open the wine uh so soon when it it’s only been here a few weeks but in a pinch I need to find something to pair with this risotto so my first time trying rooli It’s a soft Blan in color in appearance wow wow all kinds of tropical fruit going on on the Nose wow yeah I’m getting mango guava those type of tropical fruit let’s give it a Taste you’re getting a visceral reaction from me right now on these wines on this wine first of all mouth feel is more than it’s it’s nearly it’s nearly medium body there’s a little mouth feeli to this soft blond I I haven’t had an opportunity to to read up on these wines
And see what kind of treatment whether there’s oak or stainless steel and because I had to pull this bottle in a pinch I don’t know a lot about it but I’m learning about them as we go and my risotto is getting cold let me check this pairing after it’s not getting
Cold it’s still warm it’s delicious just so you know this is fantastic okay Yeah that works now when I make these recommendations for wines just as I you know made this recommendation you can look you can Source these wines some of them some of the wines that I that I share with you may uh May a little bit difficult you
Know to get some of them are not you know really available gen generally uh but when I make these recommendations I’m making recommendations based on the varietal not necessarily the not necessarily the specific producer or the wine maker um so if I make a recommendation on a San Blanc again I
Told you it took me 5 years to get the opportunity to start buying these uh to get off of the weight list to start start you know to get the opportunity to buy these wines but you can find some fantastic salyan blancs it doesn’t have to be a rooli sanyon block these are
General suggestions for a type of a rideal okay now I also want you to not be daunted and not be uh not not to think that you can’t Source these wines because you can get on a list and wait for the wines just like I did uh you
Know so any of the wines that you see that I share with you they’re not totally impossible to get you can get the wines they take a little effort but you can get them okay and it’s worth that effort I’m telling you this type of reaction that I’m having right here this
Is a salyan Blanc and it’s a very inexpensive salyan Blanc and it’s fantastic I’m telling you this is uh this is one of the better Salon blancs I’ve tasted and I’ve tasted some Salon blanks that are twice three times four times the price of this and this is good
Right up there with those so I’m truly impressed with this this uh this wine I want to thank you all for taking the time to watch my video today for those of you that are new please go ahead and take this opportunity to subscribe to my channel uh I regularly
Drop videos where I’m sharing my favorite recipes and I’m pairing them with wines it would also help me guys if you would hit that like button uh it lets YouTube know that you’re enjoying my content I’m Chef Glenn B and as always eat well
2 Comments
Again, AWESOME !!
Thanks for the insightful instructions on cooking risotto to get its unique creamy texture. It takes time. If you don’t have time don’t make it. I like the relatively drier texture of your risotto . I hate “ soupy” presentations of some restaurants. I plan on trying a Simi Savignon Blanc because I prefer “ tropical fruit” vs the usual citrus or grassy accents New Zealand Savignons tend to have. By the way you can order Rocheoli wines from their site.