Dining and Cooking
Risotto
In Risotto

Risotto

If you can stir a pot, then you can make rsotto. It’s honestly so much easier than you think. Start by dicing some onion. Then slice some mushrooms. Yep, that onion’s getting to my eyes already. Then show some garlic a great time. In with the mushrooms, and we’re going to cook these for a few minutes. This will remove the moisture and intensify the flavor. Then we can take them out. Add the onions and the garlic, drizzle of oil, and some butter. Just cook these for a couple of minutes until they soften. Now add the rsotto rice. Toast this for a couple of minutes. Add a splash of white wine and then cook this out until the wine has evaporated. Make sure your stock is boiling. And we’re going to add one ladle at a time. Mixy mixy. Continue mixing gently until the stock has been absorbed. I totally forgot to season this. So we’re going to add some salt and lots of black pepper. Then go in with another ladle. Mixy mixy. We’re going to keep repeating this process for about 18 to 20 minutes until all the stock is used up and the rice is al dente. It’s already starting to get creamy. More stock. Mixy mixy. The rice is now cooked, so we can go back in with the mushrooms. Add lots of parmesan, some butter. Mixy mixy. Finish it off with some more black pepper. And it should be nice and creamy like this. More parmesan and some fresh parsley. Look at that. That is absolutely banging.

41 Comments

  1. @MealswithMax

    Ingredients (2 servings):
    160g Arborio rice
    900ml chicken stock
    1/2 onion
    2 cloves garlic
    150g mushrooms
    50g parmesan
    2 tbsp butter
    1 tbsp olive oil
    Splash of white wine
    Fresh parsley

    ———

    Method:

    1. Finely dice the onion, slice the mushrooms and finely grate the garlic.
    2. Fry the mushrooms in a little oil until golden and slightly browned, then remove from the pan.
    3. Add 1 tbsp butter, olive oil, diced onion and the garlic. Season with salt and black pepper, then cook for 2 minutes until soft but not browned.
    4. Add the rice and cook for 1-2 minutes, then deglaze with a splash of white wine and let it cook out and evaporate.
    5. Boil the chicken stock and add one ladle at a time into the pan. Stir gently and continuously until the stock is absorbed, then repeat this process until the rice is cooked. About 20 minutes.
    6. Remove from the heat, then stir in the mushrooms, Parmesan, remaining butter and a final crack of black pepper.
    7. Serve garnished with chopped fresh parsley and more Parmesan, then enjoy. Lovely!

  10. @axdambient

    Its just time consuming. My favorite is asparagus and mushroom but I've had quite a few different ones and can make em

    Great work

  12. @mahfstar

    Can you substitute the wine for anything else? t This recipe looks quick and simple but sorry can’t use wine …….

  17. @jfhorselenberg7778

    I have,? To say?😮 parmesan?
    In Europe ,might be, cheap, BUT, every where else?😮😢
    Oy oy, $$$%%%+++😮.
    Any suggestions 😊❤

  18. @mitch9651

    With this method, you can make any kind of risotto. You can add pumpkin ( + zola), cook some sausage separately and deglaze it with red or white wine to make a sausage and mushroom version ecc. ( He did it right, but he didn't highlight how important these steps are: add the butter at the end with the heat off, and if you're using parsley, always add it at the end because if you cook it, it releases a bitter taste)

  25. @SJA_EDM

    I'm going to show this an even greater time, getting broken down by my stomach acids xD

  32. @jayj6325

    No.1 rule for me, is that it needs to slump on the plate, the sauce just thick enough to frame it, also vigerous stirring releases the starch for a thicker sauce, yum! 😋

  36. @gavin.d.m

    I've made risotto putting all the stock it at the start. Much easier, tastes the same, easier. 😋