ITALIAN MUSHROOM RISOTTO

#bakealegandletsdigithomeste #comecookwithme #mushroomrisotto #easyrecipe

I am a  Ambassador for greenstalk here is a 10% OFF LINK 
All Products
@greenstalkgarden.com

Like Subscribe Comment and share.

https://cash.app/$BakeALeg
If You would like to support the channel please send all donations through PayPal:
@bakealegandletsdigit

Please watch the master Playlist and let the commercials run it would really help me and the channel out big time.

Subscribe if you have not yet all ready done so I would love to have you here.

Melody’s Amazon Wish List.
https://www.amazon.com/hz/wishlist/ls/1J8GFFPR5DGC?ref_=cm_wl_create_title

For business inquiries
https://affiliate-program.amazon.com/home/account/tag/manage?
tracking_id=bakealegandle-20

Use My Amazon Link For All Your Amazon Shopping.

If You would like to support the channel please send all donations through PayPal:
@bakealegandletsdigit

EMAIL ADDRESS
MELODYR196784@GMAIL.COM

A ADDRESS TO SEND SOMETHING TOO
1300 Maple Avenue Croydon Pa 19021

Paypal:  https://paypal.me/bakealegandletsdigit?country.x=US&locale.x=en_US

friends and welcome back to the
channel I am going to come at you with
risoto but I’m doing portella mushroom
risoto and I froze some so pan some
extra virgin olive oil I’m going to chop
these up and then I’ll bring you along
to show you how I do mine okay so these
were fresh Portell mushrooms that I
froze and I just roughly chopped them
and what I’m going to do first turn the
pan on I’m going to put the portella
mushrooms in the pot and get them
cooking you’ll need a boreo rice and
you’re going to need some chicken stock
so and some Parmesan
regano that’s what I’m going to move to
eat I’m exhausted from just all
the this is nothing compared to how it
looked before cuz multiple things came
here that I didn’t even know about but I
have a couple things for Jay’s
vehicle um you know just for now cuzz
convenient item are going to go to his
work’s basement but I’ve been a busy be
so I’m hungry and I thought that we
would finally get around to making
it so this is what you would pick
up the reason why I’m doing the
mushrooms first I always like um green
bean like string bean um risotto that’s
really good going to go for the
mushrooms for a meat substitute but it’s
delish so let me get them in
okay so the reason why I’m doing the
mushrooms first is because I wanted to
absorb any of the excess water out of it
um then we’re going to Brown our
rice super easy I normally will always
heat out my chicken broth and I might
have to sneeze hold on okay yeah
definitely sneezed okay so for rice for
two to three people is a half a cup four
to six people one cup 8 to 10 people you
would use two cups of this rice uh water
or broth I always use broth so I think
I’m going to go for the two to three uh
so that be 34 cups of broth and then 2
tpoon of butter so you see the liquid
that’s coming off of this that’s what I
want because I froze them fresh and I
want all the moisture gone out of these
and I think I might do a shallot as
well um old school Italiano that’s how
I’ve done it you you always warm the
broth up and add it in a little at a
time it is something you have to stand
and watch so you can get your cheese
grated but I’ve been seeing people like
J de lorenta she’s just pouring in her
broth and stirring it a little out of
timeon uh but not really heating it I
think she called it the quick method so
if you’re seeing a little steam sorry
about that I’m going to get one shallot
chop it up I’m going to throw thr that
in and then we will deal with the rice
okay so you might hear the exhaust van
cuz it’s steaming up in here um I’m just
going to use
one
shallot and you can use vegetable broth
I’m using chicken broth and some
Parmesan regano like I said just wait
for all the liquid to come out of this
then I’ll go in with
butter well I’m going to go in with the
shallot as I chop it off this is like
the quick version of making
risotto we can get those
fying mushrooms now with some
shallots I’m going to do that other half
too I just want to watch this particular
burner this just a little
weird and now what I’m doing is I’m
starting to fry up the
mushrooms them fresh they want them to
go to
waste I clean them up and put them in
the freezer and one shall
it a lot of my stuff is being packed up
so I will do the best I can do when it
comes to Grating the cheese the parmesan
regano used the good stuff and
yeah we’re going to let the shallots
go it’s got my waist M on there I had it
a little too close to the burner my
favorite cotting board this is a
tablespoon we’re going to go in with a
tablespoon of butter
got of it
all thank
goodness
okay and now we’re going to get the
butter to
melt in with the shallots and the
mushrooms I think like mushrooms
sometimes can be almost like a
spinach so let me put the shallot to B
and I’ll get started on doing the cheese
you want you could throw the garlic puck
in or you could just crush up garlic
cloves put that in as
well you can see how it’s all frying up
I’m just trying to get
the shallots
cooking I have have the parlic closed
and I think I’m going to go in with it
it needs to be used up
anyway just a little
piece little extra flavor but back in
the day a lot of people didn’t like
making this well I mean they made it but
they didn’t want it to stand there and
keep stirring
it
so don’t take a call
don’t pack boxes when you’re making
risoto a little bit of garlic right
in going to turn it up a little bit I
get a measuring cup out
momentarily so that I am like literally
starving killing myself over
here so
I’m going to pick it a pie of
cheese but I’m going to get the
measuring cuted out for the
rice and I’m going to
do half a
cup you going to Brown that
up the
rice brand new bag I’ve been promising
to put this on the
channel and it’s just been so chaotic so
please forgive me
yeah give her
take right right
in we’re going to start stirring the
rice up almost like a reron you kind of
want to get the rice with a little color
and then we will be we’ll be laaz in
hand with the chicken
stock just toast it up a little
bit it already smells
amazing so I did my butter and then for
my servings it’ll be 34 a cup
of the chicken
broth and then I’ll work on the cheese
you want to add this in
slowly and then
stir I can usually just eyeball
this like
that and then we’re going to let this
simmer
once the liquid’s almost
out we will be adding some more so I’m
not going to bore you I want to turn
that fan off
too um have to keep our eye on it I’m
going to start grating some Parmesan
reano with a really bad sore
elbow all this packing is making my arm
worse okay
so I don’t think it’s really going to
matter I’m just going to use the one
with the bigger holes use what you
have so you just stay near
it and you just keep stirring it
where normally you would warm up the
chicken broth and you would do a ladle
Ladle and a half um in
it and then once it absorbs that you
would go in with another Ladle that’s
the old school but I’m trying Jas I’ve
made it this way before I think but no
with the ladle part I’ve made before but
this is supposed to be the quick version
so we will find out together if it comes
out just this creamy
as doing it on the long ver so I’m going
to start cutting some cheese bring it
back just going to take the brick of
cheese and just do it right on here less
mess plus I can keep an eye on the
stove you want a good bit of this
too I have like zero strength in my left
arm so I’m going to make two
G people need normal equipment in the
kitchen for
sure let me give it a
sar you don’t have to worry about it
ruining your pan or anything you just
use the chicken broth to to glaze
it but you want it to have a really
creamy texture
for
sure I think that’s the best thing about
risoto and since
I’m just had another truth fold I
figured just might be able to eat that
tonight let’s see if I can muster up the
strength to keep grating the cheese okay
once it gets like this you’re going to
go in and you’re going to add more
chicken stock
so every time the water the every time
the broth
disappears you add more until it gets to
that creamy
consistency so far so good smells delish
looking good going to put over
here because this is why you have to do
something else in the kitchen and not
walk away from it now I don’t normally
do it let me turn this off so you can
hear God I had the fan on I don’t
normally do this but I found this when I
was out a little ways back and I have a
pretty good amount of cheese uh Shredded
if I need to do more I will but look at
what I found let me get you out of the
Steam while
mushroom this is what is in it it’s
crafted with um wild mushroom sea salt
and time so I was thinking should I put
a little bit in why
not we’ll try it but we got to let this
cook a little bit more you can see that
the kernels of the Italian aboro rice is
starting to bloom up you’ll know when
it’s done done you can even take a piece
of the kernel try
it and
no not ready yet almost but this is the
quick
version that you can
make Italian
risoto and I thought that I would share
it so yeah I found that interesting
herb premium seasoning blend think I
found it at Sam’s with debie so I
thought why
not so as you can see what I’m doing I’m
just standing here
stirring you notice I’m letting uh I
know you’re you’re going to have to hear
the sand for a second because you can’t
really see so sorry um I’m letting all
the liquid evaporate pretty much before
I go in with any
more but it’s pretty steamy so it’s
steaming up the kitchen but needles see
this when it’s all done I’m getting
ready
now okay let’s get
this I don’t know why the steam never
goes out I am getting ready to add more
chicken
broth and I eyeball it cuz I’m just used
to it
you just do it in increments until it
absorbs it and then you stop once the
aboro rice blooms up and um you get a
really creamy texture so that’s what
that’s looking like looks pretty good
and yeah this is a 32
oz of chicken broth so we may not use it
all but we shall save that’s the one I’m
using that’s um
organic low salt chicken
broth cuz I only had a couple jars of
mine left and one was turkey broth so I
just figured I would use it up and now
I’m just going to stand here and keep
starring okay so I know it’s extremely
steamy I’m going to push that back there
for a second because a lot of the water
I keep saying water a lot of the chicken
stock is evaporating I want to taste the
kernels
first where I go adding in some more
chicken
broth so let’s try that little bit right
[Music]
there you know
what a little bit more and it will be
Perfection so that I turned it down so I
could
a little bit more and it will
be
done so this is the quick version in
case I didn’t say that three or four
times like I said I haven’t done
anything else I just stand here and I
just keep stirring
it go back to Grating more cheese like I
said if I need more then I will
do some
more yeah three more
minutes once it does this batch of
chicken stock should be definitely El
Dente and good and yummy and something
that you can make without you know all
the other
steps that we all used to take when we
made it
so let me just keep stirring up
I’m going to get a bowl ready cuz I am
so hungry oh and I didn’t put the
mushroom Spice in it I figured if I was
going to make
it or would just add what’s supposed to
be in Rota but you can do this with
green beans and different types of
mushrooms fresh
mushrooms I just didn’t want to lose my
portellas so when I bought them I
cleaned them and uh cut them and froze
them when I brought them out I kind of
diced them a little bit and then you let
them cook first so all the liquid comes
out of the mushrooms but you can see how
the texture is changing it is
almost getting there okay bring it back
okay so I turned it off I know you keep
getting steamed out but I don’t know the
microwave was put in it doesn’t pull it
doesn’t exhaust and pull it out right I
turned the burner
off it still has a tiny bit of liquid in
here
but I’m pretty positive that this my
friends is done and it really didn’t
take that long and I don’t know who I’m
eating it so taste test it I don’t know
who doesn’t like risoto it’s great with
green beans like I said all different
types of mushrooms let’s try
it look at that mushroom
hot I’m just going to let it stay on
here with
the um burner off but it’s still
obviously has some heat but this is
pretty perfect right
here and then what I’m going to
do is I’m going to go in with the cheese
and mix it in in and then you can always
add more on the top of your plate Bowl
however you’re eating
it you want to get it all off of your
every
bit if
possible believe I just W my good C
[Music]
and
then you start mixing the parmesan
regano
in this is an oldfashioned pot so you
have to hold the handle because it gets
hot and after you put the cheese in give
it a taste if you need just a
splash of chicken stock you can do that
but let’s see what I did with the chef’s
let’s go in and try it the
[Music]
cheese
okay I’m going to dish it out and then
I’ll show you what that looks like
didn’t take that long okay I wanted to
give you an up close view on what it
looks like gorgeous tastes great and I
am going to to add some more parmesan
regano cheese plus I just quickly tried
to clean up and you just put more right
over the
top just remember your servings but
that’s the first time I bought that
brand the one that I usually buy is the
full Italian brand where it’s like
vacuum
sealed um the rice and this my friends
is the most
comforting I kid you not slice as hard
like it is for me right now it’s one of
the most comforting meals easy to make
and you will love it and there it is so
mushroom risotto and I guess I’ll sit
you this way for a minute so you can see
that while I get
another spoon and we will taste test it
together at the end
you could do it with a spoon you could
do it with a
fork yeah let’s going with the for shall
we look at
that
gorgeous oh my goodness look at that
ready take a bite here you get the first
bite
the
best sorry chewing absolutely was
quicker doing it this way and very well
worth it I’m going to sit down and I’m
going to enjoy this whole entire
bowl of portella mushroom Italian
risotto give it a whirl super easy and
like I said I always used to get it with
um green beans that are cut in like
threes or fours but I love B Bell
mushroom radoo it’s delish and make sure
you get the good cheese it’s worth it
love you all I hope that you enjoyed
this video and I appreciate you being
here if you’re new here maybe think
about subscribing and I’ll catch you on
the next one bye friends