How to Cook a Perfect Risotto

Let me show you my secrets on how to cook a perfect risotto! I’ve seen a million mushroom risotto recipes on YouTube, but none are as good or as easy as mine. I’m going to share my foolproof tips, secrets and substitutions so that you can make the most perfect and creamy risotto at home every time!

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

1/2 cup (20 grams) dried porcini mushrooms
1 1/4 cups (300 ml) water, boiling hot
14 oz. (400 grams) mushrooms, sliced
4 1/4 cups (1 litre) chicken or vegetable stock
2 tbsp. (30 grams) butter, for frying
olive oil, for frying
1 large shallot, finely chopped (or onion)
1 1/2 cups (300 grams) carnaroli or arborio rice
1/2 cup (118 ml) white wine
1 tbsp. (15 grams) truffle paste (optional)
1 tbsp. (15 grams) butter (to finish)
1/2 cup (60 grams) parmigiano reggiano cheese, grated (to finish)
fresh parsley, finely chopped (to finish)
salt

This recipe serves 4 people.

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Chapters:

0:00 – Preparing the mushrooms
0:48 – Secret #1
1:00 – Cooking the mushrooms
2:08 – Preparing and cooking the shallot
2:57 – Adding the porcini mushrooms
3:28 – The perfect type of rice for a risotto (Secret #3)
3:49 – Secret #4
4:17 – Adding the wine and mushroom stock
5:24 – Adding chicken or vegetable stock
5:54 – Secret #5
6:34 – How to finish your risotto
7:53 – Have leftover rice? Make this Italian dish next!

#mushroomrisotto #risotto #risottorecipe

I’ve seen a million mushroom risotto recipes on YouTube, but none are as good or as easy as mine. I’m going to share my foolproof tips so that you can make the perfect risotto at home. Let me show you how! To a heat proof vessel, add 1/2 cup (20 grams) of dried porcini mushrooms. Pour over 1 1/4 cups (300 ml) of boiling hot water. We’re going to let these mushrooms steep for about 30 minutes while we prepare everything else. Start by chopping 14 oz. (400 grams) of mushrooms. I’ve given my mushrooms a good wash. You’ll want to cut them into half centimeter to 1 centimeter slices, so that’s about 1/4 inch to 1/2 inch. You can use any type of mushroom you like. Wild mushrooms would be really nice in this recipe, but chestnut mushrooms are really easily accessible. You want to use a wide pan with higher than average sides, like a braiser, to make your risotto. The 
more surface area you have on the bottom, the easier it is for the rice to soak up all of that juice. Drizzle about 1 tbsp. (15 ml) of olive oil in your pan. You’re going to need about 2 tbsp. in total for all of your mushrooms. And then I’m going in with 1 tbsp. (15 grams) of butter. Turn your pan to medium-high heat and let your fats get nice and bubbly. Add in half of your mushrooms. The reason we cook our mushroom in batches is because they contain a lot of water. If you were to put all of the mushrooms in the pan, they would more likely steam and not caramelize. While your mushrooms are cooking, turn 4 1/4 cups (1 litre) of stock onto medium-high heat. You can use chicken or vegetable stock. Once your mushrooms have some color on them and are nearly cooked through, give them a sprinkling of salt. Remove these from the pan and start on the second batch. Add the rest of your oil and butter to the 
pan and go in with the rest of your mushrooms. And like the first batch, once these are browned, add a sprinkling of salt. Then remove 
them from the pan as well. Finally, chop one large shallot. You can use any type of onion you want for this, or you could even substitute out the shallot just for garlic, but I like the sweet flavor that shallots bring. You chop a shallot the same way you chop an onion, so you want to come across your shallot a couple of times and then come down 
the center into like a sunburst pattern. And then just finely dice it. Turn your pan down to medium and add another really good drizzle of olive oil. You want this to 
pretty much coat the bottom of your pan because this is going to do a lot of the heavy lifting. Add your shallots. While the shallots are cooking, let’s 
chop up our rehydrated mushrooms. I’ve lined a sieve with some kitchen towel, 
or you could use cheesecloth, and pour the mushroom liquid through the sieve. Roughly chop your reconstituted mushrooms and add them to your shallots. You’ll want to check and make sure there are no woody stem bits. Give them a little stir so that everything 
combines nicely. Once your shallots are really fragrant and a bit translucent, it’s time to go in with your rice. You want to use either carnaroli or arborio rice. No other option. Carnaroli can be a little bit hard to find, but it’s definitely the creamier of the two, but arborio will be just as nice. Add in 1 1/2 cups (300 grams) of carnaroli or arboreio rice and give that a really good stir. I like to spread my rice out so that it’s completely coating the bottom of the pan. This is the easiest way to toast it nice and evenly. It’s important not to rush the rice toasting process. This might take about 5 minutes and your rice should become really opaque. They might even start to brown slightly. This process helps to add flavor, but it also helps with leeching out the starches in the rice. While the rice is toasting, finally chop your parsley. You can see how the rice has become a little bit more opaque and taken on some of that color. It’s time to add in 1/2 cup (118 ml) of a nice Italian white wine. I’m using pinot grigio. Delglaze your pan with white wine, but if you don’t like white wine, you can use a tablespoon of white wine vinegar or lemon juice in its place. It just helps to brighten the dish so that it’s not too heavy. Once all of the wine has evaporated, add in your mushroom stock. It’s important that the liquid that you’re 
adding to your risotto is warm. This helps to keep the cooking process going and the rice stays creamy. Once you’ve added in the wine, the whole cooking process should only take about 18 to 20 minutes. You want to stir this fairly regularly and my Nonna always had a superstition that you had to stir it in the same direction. It already looks so creamy and if you pull your spoon through it, and it doesn’t come together really quickly – it’s nice and slow – it’s time to add more liquid. I like to add about 1 – 2 ladles at a time. Around 1/2 cup (118 ml) per addition. At no point do you want your risotto to ever get completely dry. Make sure there’s always a little bit of liquid in the bottom. If you run out of stock and your risotto is still not ready, you can use a little bit of hot water to loosen it up. With the addition of your last bit of stock, go ahead and add in three quarters (3/4) of your mushrooms. I like to reserve some of the mushrooms to garnish the dish. I’m adding a tablespoon of truffle paste for extra flavor, but if you can’t 
find it, don’t worry. You can leave it out. it will still be delicious. I’m 
adding in 1 tbsp. (15 grams). Once most of your liquid has been absorbed by the rice, you’ll want to give it a taste. You still want your risotto to be a little bit 
loose. My rice is just slightly underdone. I’ll let it cook another minute or two 
until it’s perfectly “al dente” and then finish it off. Have you ever made mushroom risotto? What’s your favorite risotto flavor? Do you have another favorite Italian rice 
dish that you like to eat? Let me know in the comments below! ᓚ₍⑅^..^₎♡ Once the rice is at your preferred firmness and you’ve got about this much liquid left, your risotto is ready to 
finish off. Add in 1 tbsp. (15 grams) of butter and about 1/2 cup (60 grams) of 
grated parmigiano reggiano cheese. I’m also going to sprinkle in a little 
handful of freshly chopped parsley. Give that a stir. Adding your butter and 
cheese at the end of the cooking process helps to keep the whole thing really 
nice and creamy. You can see how glossy the butter has already made it. And you’re ready to serve! Ladle yourself up a hearty bowl and top however you like. My favorite way is with some extra parmigiano reggiano cheese, some additional finely chopped parsley and those mushrooms that we set aside earlier. And just a little bit more cheese! It’s like a warm hug on a crisp cold day. And now you know how to make the perfect mushroom risotto every single time! You can make this recipe in advance. Just don’t cook it all the way. Make sure there’s just a little more than a little bite to that rice. Then when you reheat it, add a little bit more stock or a little bit of hot water just to make it really nice and creamy again, and to finish cooking the rice. If you found this video helpful, make sure to hit the like button down below. And if you’re looking for another Italian rice dish, you have to try my Nonna’s Italian rice 
salad. It’s perfect for a make ahead lunch. Thanks so much for watching and I’ll see you next time! ฅ^>⩊<^ ฅ