In this episode, I cook Risotto. In specific it’s mushroom risotto. Full of flavour from the mushrooms and garnished with Grana Padano.
Credit where Credit is due:
Lukrembo – Butter is under a Creative Commons (CC BY-NC-SA 3.0) license.
Music promoted by BreakingCopyright: https://youtu.be/HryvNaqGnXc?si=WoUPtkIFoUZ6LlPv
Popoi – Dorila Y Mello is under a Creative Commons (CC BY 3.0) license.
Music promoted by BreakingCopyright: https://youtu.be/wfybL6t-1BQ?si=XuADu1WBVHT7VXw5
Tokyo Music Walker – Dawn In Tokyo is under a Creative Commons (BY-NC-SA 3.0) license:
Music powered by BreakingCopyright: https://youtu.be/WmHWg8tlfTY?si=-Q0Q1GJVSfKYzfoQ
Tokyo Music Walker – Way Home is under a Creative Commons (CC-BY) license
Music promoted by BreakingCopyright: https://youtu.be/Q7HjxOAU5Kc?si=DVQv6B-fkCMuicx3
#cooking #cookingadventure #italian #italianfood #italiantrip #new #risottorecipe #risotto #cookingvideo #chef
hey guys. My name is Alex and welcome to another video today I’m going to continue the Italian trend and cook mushroom risotto. this is a nice change of pace in Italian cooking nonetheless this recipe is easy to make let me show you to get started here I’ve got some dried wild mushrooms I’m going to rehydrate. This will give the water flavour of the mushrooms and enhance the mushroom flavour further next I use shitake mushrooms and cut them up it’s not an everyday mushroom but I want it to go for non-standard vibes when the dried mushrooms hydrate I take them out of the water and chop them up don’t pour away the water it’s going to be used later melt a knob of butter in a pan. butter is key in making a creamy risotto plus it gives the onions a nice flavour after the onions fry for about 3 minutes adding the mushrooms fry the mushrooms until they become brown butter makes everything better so I add another knob of butter next you will want to season the mushrooms and set them aside I don’t like the mushrooms to cook in with the risotto once aside put the arborio rice in the pan and let it heat up Give It 2 minutes I was told that heating up the rice before putting the stock in helps that’s why I do it and it does help when the rice is heated up start adding in the liquid to prevent burning Stir It and allow the liquid to evaporate evenly when you notice water disappearing from the pot taste the rice and see if it’s soft if it’s not add in more liquid what you are looking for is for the rice to be al dente which means to the bite you don’t want a grainy but still want a slight chew what you don’t want is cook the Roto for too long because it will become mush. keep tasting the grains when the rice is on the cusp start adding in the white wine and let it dissolve. after the wine is cooked off. add then the butter this will start to give the result a nice creaminess after the butter is almost gone add in the grated cheese this will further increase the creaminess and give the result a nice rich flavour when the cheese is melted add in the mushrooms that were set aside let the mushrooms cook and come up to Temperature now for the Final Touch plating and garnishing [Music] put some grated cheese on top with some nice freshly cracked black pepper. Buon apetitto. thank you for watching and remember to like And subscribe down below and if you feel adventurous throw in a comment I hope to see you in the next one take care