Learn how to make the perfect Italian Mushroom Risotto with my easy-to-follow recipe! Buon appetito!
🥖 Ingredients Needed:
300g x Arborio rice
400g x Selection of wild mushrooms
300g x Chestnut mushrooms
1 x Onion
2 x Unsalted butter
Splash of white wine vinegar
80 x Cheddar
Tarragon
300ml x Double cream
2 x Vegetable stock
🔔 Subscribe for more fun recipes!
👍 Like if you enjoyed the video!
💬 Comment with your own food ideas!
📢 Share with friends who love quick & tasty recipes
https://www.instagram.com/dinos_kitchen_official/
@dinos_kitchen_official
https://www.facebook.com/dinoskitchenofficial
#risotto #italiancooking #easyrecipes #mushroomrecipe #homemadefood
hi everyone welcome back to another episode of Dino’s kitchen today we talk about mushroom resot one of my favorite dish because I love it so much I decided to bring to the next level F ingredient for the recipe are arborio rice double cream parmesan onion unsalted butter cheddar cheese and now the Main Ingredients mushrooms and more mushroom and more mushroom mushroom more mushroom mushroom and you mushrooms we’re going to prep a special butter 250 g of soft unsalted butter as you can see it’s nice and soft okay happens to plenty of guys some black pepper some salt now we’re going to blend for 2 minutes [Applause] after 2 minutes add the a few splash of white wine vinegar then we’re going to get some cheddar roughly about 80 g now let’s blend for another 2 [Music] minutes at this stage we can add some Teragon let’s plan for another minut [Music] minutes after a minutes you should have something L up guess on clean field [Music] once we roll that into a sausage we can put that into the freezer Next Step we’re going to create some mushroom cream we need one [Music] onion pan some olive oil garlic onion medium high Heats after a few minutes we can add the mushrooms don’t worry add them whole some salt once we reach this color let’s go with the cream we’re going to lower down the [Music] heat I like to add a little bit of a veggie stock to your W it and we’re going to simmer that for about 25 minutes after 25 minutes it’s time to blend it [Music] let’s set that aside and let’s start prep all the [Music] mushrooms p on medium high itat splash of olive oil Touch of butter we put olive oil as well to prevent the butter to burn very quickly we can add our [Music] mushrooms let’s go with [Music] salt and some black pepper we want to keep cook them for about 10 minutes always keep on a medium height and keep tossing them after roughly 10 minutes they have basically been poached in butter and oil it’s time to put up the temperature to the Max and we really want to roast them until they’re golden brown [Music] once we reach this color lovely golden brown it’s time to turn off the heat and place the mushroom in a [Music] train we can take care about our garnish we need to score the mushroom to do that very carefully go on an angle just the tip of the knife into the mushroom and go from one side to the other and now on the other side once we scar them we’re going to pump Fri it with loads of butter we start again with our mix of butter and olive oil medium we’re going to season the side where we scar them place them face down we’re going to leave the mushrooms face down 95% of the time once the mushroom is nice and soft at the top we you can flip them and look at [Music] that now we will cook them for another minutes like that and we’re going to place them on a tray now it’s time to cook the Roto going to start with no fat no liquid at all just cold pan and result roughly around 300 G just a pinch of salt not too much we’re going to toast the rice for about 3 to 4 minutes just L that once the result is toasted hot water you want to cover the rice and leave a fingertip worth of water we can go with half of veg stock pots and from now on we really want to keep an eye on the rice and keep standing we need to keep boiling but make sure it’s not too much after 2 minutes that the Votto is boiling with the stock we will grab 3/4 of the mushroom that we cooked before and we’re going to place them into the reso all the healthy flavors the B flavor will get released into the stock and the rice will absorb all the flavor before adds any more liquids we want to reduce down a little bit the first part and when it’s pretty much level with the rice we’re going to add more liquids inat we can add a little bit more water and again when we reach the same stage last flash of [Music] water now we can add our mushroom cream at this point we can go on medium low Heats and we’re going to finish off the results so very gently don’t throw in the beIN you can make a lovely mushroom soup with a little bit of toasted bread sh iTab when we reach this kind of consistency turn off let’s cover it and we’re going to leave the Roto to rest for about 5 to 10 minutes let’s grab the butter from the freezer it we will need roughly about 100 G put it goes in Frozen [Music] parmesan some cheder and now it’s time to mix it in Italy we call the manare that sounds dirty is it [Music] dirty one once the bter is completely melted we’re going to have something like that super creamy mushroom rot [Music] don’t forget to like And subscribe see you soon my friend [Music]
2 Comments
That looks super delicious!!
That looks amazing!