Ingredients
1. 6 cups chicken broth, or as needed
2. 3 tablespoons olive oil, divided
3. 1 pound portobello mushrooms, thinly sliced
4. 1 pound white mushrooms, thinly sliced
5. 2 medium shallots, diced
6. 1 ½ cups Arborio rice
7. ½ cup dry white wine
8. 4 tablespoons butter
9. 3 tablespoons finely chopped chives
10. ⅓ cup freshly grated Parmesan cheese
11. sea salt and freshly ground black pepper to taste
Step by Step Cooking of Mushroom Risotto
1. Gather all ingredients.
2. Warm broth in a saucepan over low heat.
3. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
4. Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
5. Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.
6. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
7. Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
8. Season with salt and pepper and serve immediately.
[Music]
hello welcome to IICCM Studio kitchen my name is
deepak rajput and today we are going to make mushroom
risotto which is delicacy from the northern part
of Italy for the preparation of the mushroom risotto
we have to take the aruo rice this is also known
as the short grain rice it’s contain highly St
and it’s give the creamier texture to
the Roto after that we have to take the
combination of the mushroom is oyster
and the Shak shiak mushroom is already
soaked into a water for the couple of hours
after that we have to use parmesan cheese
onion parle chicken broth garlic can Vol oil
butter salt and some amount of white [Music]
wine let’s start with the
[Music]
preparation first we are going
to chop our onion in small
[Music] dice now we are going
to chop the p [Music] now Cho
garlic now cut the mushroom
into slices now cut Shak into
slices gr the parmesan
cheese now let’s start with cooking first we
have the boiled chicken stock [Music] warm
stock ensures the creamiest texture of the resort
if we add a cold stock into rotto it will not get
the creamier texture meanwhile our stock is
boiling now let’s start with the result of
preparation Heat 2 tbsp of olive [Music] oil
now we have to add half onion [Music] now sa
until the onion get soft once the row Aroma of the
onion goes away then we have to add 50 g of siaka
mushroom so for a couple of [Music] food now our
stock has Bo we have to switch up our PL [Music]
now we are going to add our chopped
garlic garlic helps in elevating the
flavor of mushroom now add 100 G Aro
rice rice has to be cooked
in juices of mushroom rice
rice has to be toasted not bun now we add [Music]
butter now we add 100 ml of white
wine white wine gives the acidity to the dish
[Music] we have to stir
continuously to prevent the
stickiness once the wine is get evaporated
we have to add [Music] stock add stock
little by little if we add more stock at
a time it will not get creamish texture
[Music] uh it will take 15 to 20 minutes to cook
and rice should be alante and little crispy from
inside of rice now our Risotto has become creamier
now now we are going to add parmesan [Music]
cheese now our risotto is ready for plating [Music]
so garnish with grated Parmesan
cheese and some handful Chopped
[Music]
parsley our mushroom risotto is ready
now now we are going to taste [Music]
and [Music]