Follow me on my journey learning to cook. Today’s recipe is Oven-Baked Cheesy Portobello Mushroom Risotto
https://www.gousto.co.uk/cookbook/recipes/oven-baked-cheesy-portobello-mushroom-risotto
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and action on yeah hi guys welcome back to the channel this is Neo lears to C episode 3 today this is going to be quite quick I believe so preparation time is only 5 minutes we’re making oven baked cheesy portello mushroom risoto that sounds lovely I love mushrooms so I think I’m really going to enjoy this so we’ve got a lot of the ingredients out already if you have a look here you need leak leak you need white wine vinegar we’ve done a mixture of red and white wine V vinegar there Chinese rice which we got over there then we got some lovely pabell mushrooms and some Chestnut mushrooms and then what else do we need some garlic clothes which we’ve got already there and then this what’s this how do you pronounce this p p parmesan I’m not helping you Parmesan it’s parmesan jeez isn’t it it’s I’m pretty sure it’s parmesan parmes REO I think I’m sure someone tells thisan doesn’t it anyway um you need some vegetable stock which we haven’t got together yet oh we have got the vegetable stock already to there which we’re going to mix with some more water and let’s get on with it it shouldn’t take too long at all this time see them in Okay so we’ve got the pan going to put the heat onto number what is it four on this so that’s like a medium heat I’m going to put some virgin olive oil in the bottom not too much I’m just going to cover the bottom not too much does that look about enough still asking advice off Jake in the background cuz I am learning you have to remember this is the third dish ever I made right I’m going to get these lovely Portell and mushrooms and lay them out onto this tray here leaving the centers on there and then what we’re going to do is we’re going to give them a bit of a coating and some salt that right salt oil and cheese salt oil cheese and the cheese as well okay and it’s a perfect size look at that box on more okay put that there for a second and we’re putting the oil on first you can do it in any order really okay I’m going to put a generous sprinkle I believe of salt here we go not too much though oh not too much make your mind up so we give give him a little bit of a Sprinkle of salt on there and then we’re going to give them some virgin olive oil again a little a little what finger in finger in finger in finger oh I know why am I putting me finger in we discussed this okay yeah drizzle on don’t use too much it’s 10 a bottle I don’t know if thing is working with this or not I don’t know okay just give that a bit of a drizz I think maybe I’m putting too much on them we’ll soon find out I think that might be enough now yeah okay and then oh and then we’ve got here some of that parmesan cheese is it parmesan it is and I’m going to parmesan I don’t know if there sprinkle this over the top of the mushrooms again try spoon or hands up to you a spoon might be a bit easier with a spoon cuz then you can do a certain amount per one and then go back so I’m I’m probably using like one teaspoon I’ll use a teaspoon per mushroom obviously that means a little bit bigger love cheese anyway who doesn’t love cheese but it’s give him a nice Hefty amount not too I say Hefty you know generous I should say a generous amount I can see that cheese just sticking nicely to the oil the virgin olive oil and and then I think what we’re going to do next is we’re going to put this in the oven aren’t we Jake yeah that’s actual plan and I’ve got everything everywhere but I think that’s okay so that there for a second right just got to wait for this set that aside till later in the we’re going to go on to the leaks so we haven’t got a cut what we got to set aside what the tray the tray I’m going to set it aside somewhere else somewhere else I’m going to hide it I’m going to hide the tree okay so I just put this out way for Now cover it with a [Music] towel and then onto the leaks yeah right so I’ve washed these leaks down apparently we’re using two now on there it does actually say we only need one uh but we it’s for three people so we’re going to make sure sure we’ve got plenty and we’re going to cut sorry we’re going to cut two off um I don’t know what I’m how am I doing this top and tail them first top and tail them as you know we’ll do that getting used to this top and tailing I think and then I’m going to there we go get them out of the way and then I’m going to cut these up into thin yeah but round quite thin but not too thin nice chewable chunky them nice all I’m going to do all these on them Jake mm I’d like to think look oh look I’m using me Knuckles everybody woo look at that oh yeah okay it’s been watching cooking programs we haven’t noticed oh dear there’s going to be quite a lot of this got to make sure you cut it all the way through which I’m I’m learning that if you don’t just makes your life hard look at that one it’s okay that one’s okay sorry about this you come back to me when when I’ve done cuz I’m making I’m okay stop the oh my days and cut cut okay I’m going to put the leaks into the pan scrap them in there we got to do this quite quickly so we get leaks in there them all in going to add the rice how much rice is it here Jake um Qui 300 G 300 G of rice put that in there and then going to do the garlic which I’m going to crush you don’t have to use the crusher but apparently this is a lot easier so I’m going to squeeze that there and use this knife oh why is that oh that was it it’s done yeah wow that’s quick isn’t it same again put you can put you could put more in at once it could depends how much you like G I suppose but we’ll be all right this is three let’s get that one in Whoops a Daisy make sure they’re in the right position they are a bit awkward to use sometimes yeah it do actually doesn’t quite mash up right okay I’m just going to scrape that in there out of there that’s all crushed down crushed garlic beautiful right I’m going to give that a steer up and then your mushrooms as well oh shoot shoot what are these c l these Chestnut Chestnut mushrooms these I’m going to just tear the are you looking at me I am looking at it tear the mushrooms and just put them in the pan lovely get the all this in nice and quick we need to get this Sal we’re we’re going to get a pan ready with some water we we boiled some water and we’re going to do 1.2 1.1 1.1 L of water in a pan now this should be a casserole dish but we haven’t got a suitable cach all dish so we are using this pan uh as the best alternative let get all these in there look oh yeah this is this is going be look at this I’m going to I’m going to pour this come on okay T those mushrooms in there we go look at that oh this looks nice okay’s give that a little bit Ste we need moisture in there don’t forget we need some moisture yeah it does look a bit dry right now come on let’s go 1.1 L and we’re going to work that out just over 1 liter on the pan okay I’m using this and this is the stock what is it chicken stock did you say should have been vegetable but it’s chicken yeah should have been vegetable so I’m just going to go 1.2 1.1 1.1 just all that in as it is um give it a stare first and then who oh my goodness stand further away stand well back just melt that to stock down a little bit in the hot water I’ll get that in should I get that straight in mhm oh look at that I can always break up the stock FES when it’s in there yeah I’ll mix that St Cube for the end okay get that to go and then we’ve got the vinegar we’ve got a bit of a mixture of rice vinegar and red wine vinegar not intended but uh what’s the measurement on that again about 60 mil Al together okay about 60 mil V on there just’s come and take a look at this before we put we’re putting a top on a lid on just give that a little bit of a ster round and then we’re going to put that put the lid on there and let it s me for how long Jake um the heat okay so I’ve got turn the heat up a bit we’re going to turn this up to number six and we’re going to bring that to the boil before we put the lid on it and then put it in the oven for half an hour roughly roughly half an hour so and the mushrooms at the same time and the mushrooms on a tray in the oven at the same time now we’ added all the parmesan cheese on Jake filled them up a little bit more so how many grams of cheese do we say there was we’ve used about 50 g about 50 of cheese but you know whatever more cheese better in my mind okay so I’ll come back to you when this is all ready to go in the oven okay this is coming up to the boil now so what we’re going to do we’re going to put it in the oven I’m going to cover it with this makeshift lid we hav got a proper casserole dish take a look at these beautiful onions we’ve added a bit more onions sorry mushrooms this beautiful mushrooms we’ve added more parmesan cheese we’re going to put them in the oven at the same temperature as as the cast itself and we’re going to leave that in there for about half of hour we’ll have a look see how it goes this is so easy to do by the looks of things no more prep work to do everything’s ready this is going to be good to go all we do then is dress it with some rocky salad which we’ll do at the end and I think we use a little bit more parmesan cheese over the top finally okay so I’ll I’ll cut this bit here because I’m going to let Jake put this in the oven because it’s a bit complicated I don’t want be dropping it and there’s a technique apparently to get it any the oven the oven’s a bit strange temperamental so come back to you once that’s ready to come out and we’ll see how it turns out thank you okay they’re already in there now we’re just going to leave them to it right I’m going to say right because I keep saying okay long I noticed most on me videos I say okay too much so we’ve got about 40 grams of Parmesan we’re going to mix this in let we’ve taken this out of the oven I didn’t want to do it myself because I was a bit unsure look at those Tomatoes I was going to say this time tomato mushrooms scrap all that in there and then I’m going to add some salt a generous amount of salt in there I don’t know what a generous amount is season to taste pretty generous season to taste we’ll stop at that then W then I’m going to mix it all in remembering that this dish is quite hot maybe I should have wor a glove I think I need a glove on here this is dangerously hot I’m going to just put the glove on for a second oh that’s better now I can get right in there like I mix that round get all that Pals I’m mixed in look at that oh the smells the RoR coming from this is beautiful if anybody likes mushrooms and cheese and this is the thing this is what I’m talking about this is really easy dish to make didn’t take very long and I managed to get all the dishes washed as well while we were waiting so unlike last night which took about an hour to do the dishes as well okay so that’s that’s that we’re going to Plate it out now how we going to get that from there to there um Power Transportation Transportation or a spoon well not the spoon cameraman hello hello there I’m going to I’m just going to I’m going to get the plate actually just um I’m going to put that on the plate what do we think on this that that’s probably enough that’s enough probably too much okay what about these um divide that into three and what do I pick them up with going to get these lovely mushrooms you’ve got four so four four four four each one two leave space for the salad too three oh yeah we got put remember we’re putting a bit of Rocket salad on there we’ve got a bit of a mixture of peppery Water Crest what is it spinach and Rocket I’m going to put four of them on there and we’ve already washed and prepared the rocket which just drag over here and I’m just going to put this on here just enough like that look at that what a dish is there anything else that goes on top of that Jake or is that final that’s everything that is everything ladies and gentlemen so this is oven baked cheesy portello mushrooms mushroom Roto take a look at that smells lovely just get a nice look at that nice and easy it says you should be able to do that in 30 minutes I think if we weren’t making a video would definitely had that done in 30 minutes so this is neol to cook episode three and I’m quite Che how this is come out and join us for the next one okay thanks for watching see you again