This is the first episode of Ahern Presents Cooking School with Chef Joel Ott. In this episode Chef Joel makes his famous oyster mushroom risotto.
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[Music] hi my name is Chef Joel of Joel’s Chop House here at the a luxury Boutique Hotel in Las Vegas Nevada and today we’re going to be making mushroom osoto which is on the menu here in our restaurant so here I’ve got some oyster mushrooms we’re going to be cutting these up for our mushroom risotto uh you don’t you don’t want to cut them up too small it’s kind of tearing apart in nice little pieces here is perfect you get a really nice sauté on them when you put them in there today we’re going to make the risoto in a uh a traditional Italian version uh it’s all about getting the texture of the rice the nice cook on the rice the creamy texture of it um there’s an Italian word called Monte coutura which is basically the word for U Emulsion you’re making this creamy sauce that’s almost in between these rice granules usually finish with a little bit of butter and parmesan cheese at the end and you stir it really really quickly and that that’s how you make that beautiful creamy mon coutura style risotto I prefer oyster mushrooms for this because it’s just such a nice versatile mushroom they sauté really nicely in the pan shallots are are are kind of a milder onion it’s a little sweeter in the restaurants we’ll use a lot of shallots for little things like this uh just because you get that delicate flavor a little bit of sweetness and uh like I was saying before the garlic and the shall with the mushrooms is almost kind of like this this flavor Affinity together that just tastes really good A lot of people think they don’t like onions because one time they they bit into a cheeseburger that had a big piece of onion on it it was too strong for [Music] them butter you know butter is almost always a secret ingredient I think but you got to know how to use it right you can’t just drench every single thing in butter you’re going to see when we finish the risotto we’re going to add a little bit of cold butter at the end and it’s going to create that that emulsification effect or the coutur as they call it in in uh in Italian this pot is actually perfectly designed for risoto because of the uh The Arches on the side of the pot kind of the way that it’s shaped well once we get the rice in there cooking later we’re going to really be able to stir it and get that full um full effect what you’re doing is rubbing those little rice grains together the whole time when you’re cooking it you never wash rice for risotto cuz you want all the starches on there and when you’re cooking you want to keep stirring it and kind of rubbing those starches off and those starches are going to almost thicken all the other liquids and stuff that we put in there so when you have this perfectly cooked rice at the end and this beautiful creamy sauce with all those starches that have been rubbed off the rice the whole time during cooking start start the Finish we’re looking at about 20 to 25 minutes start to finish and then typically when when you’re making risotto the traditional way you want to cover it in liquid three different times for me the first time you cover in liquid I like to do just white wine you could use different kinds of wine depend on what you’re making but today we’re going to use white wine and then you’re going to let the wine soak into the rice first you’re going to let it cook away and then after that we’re going to cover it two more times uh today we’re using a little bit of vegetable stock any kind of stock works fine chicken stock for a nice uh mushroom Rosa like this even beef stock will work really good just depends on what kind of what kind of flavor you want but today we got a little vegetable stock and it’s going to taste amazing as we’re toasting here you can see you can start to see some of the rice kernel starting to get a little bit of golden brown color on them the toasted pepper even the butter starting to Brown a little bit so you’re just starting to develop the those layers of flavors that’s kind of what risotto is all about is is building it in layers so I think we’re about ready to add our first liquid Edition which is going to be a little bit of white wine kind of a lot of white wine actually so we there’s about a cup of rice in there and we’re going to do about another cup of white [Applause] wine now you add you once you add the liquid you can see the color the color of that kind of golden brown starting to come off already cuz we did a really nice toast on there so you can see the flavor developing already while we’re letting this simmer because this is going to be a little bit of a process we can actually start to sauté our mushrooms I like to use a little bit of extra virgin olive oil nice pieces of oyster mushrooms here we’re going to add these to the pot and just start to give a really nice sauté on here same same kind of method is the rice you want to you want to caramelize it a little bit you want to get a little bit of color on there you want to start to develop those layers of flavor and you can get the aroma that wine coming off here with that to to Rice it’s really amazing you can see all the all the liquid is dried up now and it’s kind of starting trying to create that little bit of a thick sauce in there we still have a lot of liquid left to go really the name of the game is just adding enough liquid so that all of the rice kernels are covered so this is perfect over here now you can see that nice golden brown mushroom starting to occur over there you’re actually that’s actually called the myard reaction it’s the same thing that makes a steak look so good when it’s cooked every single step of the dish is developing flavor adding seasonings adding something to it so when it comes together then you’re going to taste all those nuances together and it’s going to be an amazing dish and like I said we had this on the menu in the Chop House so we’re going to let the butter kind of melt on the edge of the pan right there and in that butter we’re going to cook some shallots let it cook not too hot cuz we don’t want to burn them we want them kind of caramelize a little bit so those dice shallots add a little bit of that nice garlic that is a beautiful flavor combination with those mushrooms and the butter and the garlic and the shallots now it’s time for our third edition of liquid going to be a little bit more volume of stock we’re going to add to it but after this it should be perfect all of the rice kernels are just kind of barely covered with the liquids now we’re going to let it simmer nice and slow [Music] a good secret for risoto for me is using more wine Than You Think You’d need to and you get the sweetness and you get the acidity everything that really balances the rice in the end so we’re almost done with that risotto we’ve got our rice it’s pretty much fully cooked next thing we’re going to do is we are going to add all of our mushrooms in here mushrooms with that garlic and shallots and all that flavor that’s going to get finished in here and it’s going to going to soak up all that flavor into the rice it does need a little bit more liquid for the Emulsion so I’m going to add I’m going to say two more ladles let’s say three ladles two and a half so this is this is the secret that I was talking about earlier too stirring and and you could see I’m using a spoon using a spoon that doesn’t have any sharp edges on I’m not using a metal spoon cuz this spoon is going to not cut those kernels of rice like some would and in the shape of this is perfect because as I’m stirring the rice you’re rubbing those Curel of rice against each other and against the side of the pot and against the spoon more of that starch is coming off and you can actually see that sauce that liquid that’s in there thickening up a little bit from that you know I’ve got this hot it’s on the stove right now I’m going to take it off the stove before I finish it you don’t want to add cheese to something that’s simmering cuz the cheese is actually going to cook and coagulate nice parmesan cheese Romano cheese and the same thing with the butter the butter goes in cold because that change in temperature is going to facilitate that Emulsion let me show you so this is an ingredient that we use in the restaurant tarata this is a traditional Italian truffle paste so this is made with Truffles and crini mushrooms a little bit of cheese touch of parsley there’s actually a touch of anchovy in there the anchovy just kind of adds Umami flavor to it it insinuates all the Truffle flavor that’s in there next we’re going to add some cold butter to it a little bit of extra vergin olive oil as well a lot of a lot of Italian dishes are finished really nicely with extra virgin olive oil and then last but not least we’re going to get a nice handful of this parmesan and Romano cheese mixture I like to use U parmesan regano mixed with a little U peino Romano this is this is the monthly coutura action I was talking about we’re creating that Emulsion we’re creating that creaminess that butter is melting we got to stir this for about a minute [Music] now amazing all right I think we’re done m the Truffle the mushroom the layers of flavor with the wine oh that’s amazing very good I’m going to put this on a plate watch the risotto slowly melt down into the plate finish it off we’ll give it a little garar of Parmesan cheese a little sprinkle of our freshly chopped parsley wild mushroom and truffle Roso here at Joel’s Chop House [Music]