00:00 – Start
01:24 – Re-hydrate porcini mushrooms
01:56 – Prepare mushromms
03:01 – Add salted butter
03:19 – Add oil
03:32 – Add rosemary and thyme
04:01 – Add mushrooms
04:40 – Add seasoning
05:30 – Add butter
05:42 – Add olive oil
06:02 – Chop shallots
06:46 – Add shallots
08:10 – Add white wine
09:47 – Add mushrooms
10:48 – Add stock
11:36 – Test rice before adding more stock
13:24 – Chop parsley
13:34 – Add parmesan
14:04 – Add parsley
14:15 – Serve
14:40 – Add final parmesan
Full Recipe:
Ingredients
2 small shallots finely diced
75g Salted Butter
4 tbsp Extra Virgin Olive Oil
250g Mixed mushrooms of your choice
220g Arborio/Carnaroli Rice
240ml White wine
1.25 ltr Vegetable stock
40g Finely grated parmesan
Chopped fresh parsley
1 sprig Fresh Thyme
1 sprig Fresh Rosemary
Kosher/Sea Salt
Cracked Black Pepper
Method
1. Put the vegetable stock onto a medium heat and begin to warm.
2. Wash and slice the mushrooms.
3. Add 25g of butter and 2 tbsp of extra virgin olive oil to a sauté/frying pan. Turn onto a medium heat and wait for the butter to melt.
4. Once melted add the sliced mushrooms, a sprig of thyme and a sprig of rosemary to the frying pan and cook until the mushrooms have some colour and are nice and soft. Season the mushrooms with salt and pepper and set to one side.
5. In a new pan which has deeper sides again add 25g butter and 2 tbsp of extra virgin olive oil. Turn onto a low to medium heat and allow the butter to melt.
6. Add the diced shallots and cook gently until they soften (2 – 3 minutes).
7. Add the 220g of rice to the pan. Stirring continuously allow the rice to absorb the flavours in the pan and cook until the rice appears translucent around the edges.
8. Add the white wine and stir to allow any flavours on the bottom of the pan to loosen and be absorbed. Cook until almost all of the white wine has evaporated and the rice has absorbed the flavours.
9. Reintroduce the mushrooms to the pan.
10. Ladle by ladle add the warmed vegetable stock to the risotto. Do not add more stock until the last ladle has been almost absorbed by the rice.
11. Keep testing the rice to see if has softened, the risotto will start to take on a creamy appearance as the rice thickens the stock as it releases its starch (you may or may not use all of the stock as it somewhat depends on the size of the pan you are using).
12. Once the rice is soft and the risotto has a creamy texture, remove the pan from the heat.
13. To finish add the remaining 25g of butter, the parmesan and the chopped parsley.
14. Stir the in the parmesan and butter and once they have been absorbed into the dish, serve and enjoy.
[Music] [Music] today we are going to introduce you to a dish that had its origin in northern Italy in the place called Lombardi okay stop singing start cooking Steve today we’re going to cook risotto for you and we’re going to cook a mixed mushroom risotto so vamoth ainar let’s get cooking [Music] so as the base for this beautiful mixed mushroom risotto we’ve prepared a vegetable stock with onions and celery and carrots and rosemary and salt and pepper and fresh sprigs of thyme all been cooking away now probably for a couple of hours just to let those flavors infuse together and when you’re going to start to make your risotto it’s really important that you have your stock warm you can of course if you’re time poor use vegetable stock that you’ve bought from the um from the store from the supermarket which is fine but always make sure it is warm before we start now we are very lucky because we have got some delicious dried pini mushrooms which we’re going to put into the rsotto so what I’m going to do to start off with is just take a little bit of this stock and add it because I need to rehydrate these mushrooms okay little bit of the stock and we’re going to leave those to one side and what will happen of course some of the flavors of the mushrooms will come out and that’ll give you a little bit more stock to add into your risotto so first up we’re going to prepare the mushrooms so we have got a fantastic array of mushrooms to put into the risotto today we’ve got white mushrooms we’ve got shimage mushrooms we’ve got oyster mushrooms shiakei mushrooms and the pchini mushrooms so we’re going to prepare the mushrooms to start off with and all we’re going to do really is slice them up when you slice mushrooms I always find a really good way is and and just from a safety perspective really when you’re slicing mushrooms up take one end off and then you can turn it and it’s flat and it’s much easier so if you’re using a sharp knife much safer to slice your mushrooms up like that get these babies nice shiakeis slice them up and then just rough cut beautiful beautiful oyster mushrooms so these shimei mushrooms you just take the base off and they all fall apart like that how lovely so the whole recipe calls for 50 g of salted butter which we’ve split into two blocks and what we want to do is you want to take the first block of the 25 g put that into the pan that you’re going to cook your mushrooms in and adding to that we’re going to have one tablespoon of extra virgin olive oil you put the oil in to stop the butter from burning so we’re going to let that melt down whilst it’s melting down it’s always a really good idea to put your sprig of rosemary and your sprig of thyme in because as that all melts together the butter and the oil will take on the flavors of the thyme and the rosemary and when you add your mushrooms in it’ll all come together really nicely so as you can see the butter and the oil is coming up to temperature just going to stir the rosemary and the thyme in just get some of those flavors going out okay and now in with your mixed mushrooms straight into the pan this is going to be good okay so we started off on a quite a high heat but once we’ve got the mushrooms nicely coated in the butter we’re going to turn it down because we’re just going to sit the mushrooms here so that they cook really slowly we’re going to take half this mix and put it into the rsotto and we’re going to save half of it back to put on top of the rsotto once it’s cooked now when you make a risotto we’re not going to put salt and pepper and season the rsotto so if you want to get some good seasoning in a good place to put the seasoning is on to your mushrooms so we’re going to go in with some kosher or sea salt and we’re going to go in with some cracked black pepper okay looks fantastic okay so now we are going to just turn that down keep an eye on it and we’re going to move on to the risotto to make the rsotto you want a thicked bottom pan which is quite deep so we’re going to apply some heat onto that now all good and then the remaining 25 grams of butter that we’ve got we’re going to take half of that to start off with because we want the other half to finish the rsotto with again to stop the butter burning another tablespoon of olive oil and let that start to melt so the base for your rsotto can be really anything from the onion family so some people will use leaks some people will use onions today we’re using shellots we’re going to just finely dice these shellots and if you’re not sure how to do that you’ve got a root which holds the shellot together so what we’re going to do is we are going to lengthwise finely dice take your knife run it in and then just fine dice really simple lots of flavor in shellots so they’re a really really good thing to use as a base okay lovely oil is coming up to temperature butter is melting so you’ll see starting to get some bubbles coming up in there which means that that is coming up to temperature so we’re going to go in with the shelots now today’s recipe is probably going to make two really healthy main course portions or four starter portions depending what you’re cooking for now with the shellots we don’t want any color into them so we just want them lightly cooked lot going on on the stove making sure we still got some good temperature in our stock checking the mushrooms out starting to color up fantastic okay smells divine no you can’t smell it but it does trust me smells divine next in is our rice which is our boreal rice so we’re going to use it 220 g of our boreal rice into the pan now we want to toast this in the pan until the edges of the rice become translucent probably take again two or three minutes to get to that stage okay what we’re looking for if you can see in the camera can you see how the rice has gone translucent around the edge so that’s what you’re actually looking to achieve with this initial toasting so we think that is ready okay so next in is 240 ml of a really good quality white wine white wine and what we’re going to do is we’re just going to let the rice suck up all the delicious flavors from the wine and we’re going to go until nearly all the wine has reduced and disappeared so that’s going to give us a little bit of time so I always say the wine that you put into your cooking has a direct reflection on the dish that you serve so always cook with a good quality wine and then you’ll have a little bit left over so whilst we wait for the rice to absorb the wine cheers that is a delicious crisp Alberino wine from Spain lovely we take about 3 or 4 minutes and as you can see the wine has disappeared it’s been absorbed by the rice so we’re just going to turn the heat down slightly and we started off with 250 gram of mushrooms but which seem quite a lot but as you’ll see as they’ve cooked they reduce down so we’re going to grab the rosemary and the thyme we had in there flavoring them as I said we’re going to go in with half of these mushrooms into the risotto leaving half back for a garnish pini mushrooms have absorbed all there so they’re now nicely hydrated and you’ll see there is some stock in there so that’s all going to go in all giving us flavor fabulous now risotto is all about care love and attention and I have heard people say that when they’ve had a really stressful day and they want to come home and de-stress making is just very relaxing it’s methodical you’ve got to do it slowly you’ve got to do it with love so here we go so stock is hot because you will shock your rice if your stock is not warm and we go in a ladle at a time now because we’re using fresh stock which has still got the carrots and the onions in I’m going to go in and use a sie if you’re using stock from the shop or the store you won’t need to use a sie but you go in a ladle at a time very slowly i’m just going to turn the mushroom remaining mushrooms down so that we don’t overcook those so the starch will be released by the rice and it’ll also at the same time absorb the liquid and the flavor of the stock so how do you know when is the right time to add your next ladle of stock well one of the good ways of indicating it is if you take your spatula and drag it through watch how the stock comes together so that stock is still running quite nicely together and it’s meeting so it’s probably a little bit too early to add the next ladle just yet so let’s try again drag your spatula through and you can see now the stock is much slower coming in because more of it’s been absorbed still got a gap so I think it’s a good time now to add our next ladle so in terms of quantities it’s our fifth ladle going in now when we made the stock we made 1 and a4 liters so remember we started off with 220 grams of rice and we made one and a4 lers of vegetable stock which is probably a little bit more than you need however it’s much better to have too much than to run out and a lot of it depends on the size of the pan and the heat etc etc but always make sure you’ve got more stock than you need so you don’t run out of stock whilst you’re making the risotto okay so let’s test teaspoon looking for soft rice absolute perfection delicious nice soft rice gorgeous flavors okay put the lid on knock the heat off so we’re going to leave it for a couple of minutes to rest meanwhile get your knife and we are going to chop some fresh parsley to finish we are going to add 40 grams of freshly grated Parmesan and remember the 25 grams of butter we held back that goes in so we’re just going to stir that into the rsotto really really rich creamy flavors the butter will really really bring those out add a good handful of the chopped parsley and now it is time to serve so we’re going to get a good ladle for the [Music] risotto we’re going to take the mushrooms from the pan which is still nice and warm on the top and we’re going to finish with a little bit of parmesan on the top and that ladies and gentlemen is a mixed mushroom risotto oh wow that is superb [Music] oh [Music]
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