The Wild Mushroom Risotto I Made For King Charles

King Charles loves Italian food and whenI cooked for him this wild mushroom risotto was one of his favorites. I remember foraging for Chanterelle mushrooms at Balmoral Castle and making this dish. Creamy, dreamy rice with Parmesan and wild mushrooms.

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Wild mushroom Risotto
Serves 2

1 cup arborio rice
4 cups strong chicken broth
1 tsp crushed garlic
1 cup finely diced onion
2 TBS olive oil
2 cups Chanterelle mushrooms (cut into bite size pieces)
Salt and pepper to taste
1 cup grated Parmesan cheese
¼ cup dry white wine
2 TBS unsalted butter
Sliced truffles, to garnish (optional)

Heat the olive oil in a large sauté pan. Add the onions and a pinch of salt and sauté until soft. Add the garlic and the mushrooms, stir and sauté until soft. Add the rice and stir. Add 1 large ladle of broth and stir again. Simmer the rice for about 15 minutes, stirring and adding more broth a little at a time.

Season with salt and pepper. Stir in the white wine and add the Parmesan. Just before serving stir in the unsalted butter. Serve garnished with the black truffles (optional)

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Today I want to share with you one of King Charles’s favorite dishes. Now I cook for King Charles when he was Prince Charles at Sandringham Windsor Balmoral Hollywood Palace the Roy Britannia and at High Grove too. Now King Charles has a different palette to his mother. The Queen was very much into traditional French cuisine and British comfort food, but King Charles really really likes Italian cuisine and especially this dish, risotto. Rotato or risoto as they say here in Texas, risoto, a northern Italian dish. And um it’s very versatile because u you can add so many different things to it. I mean, you can put asparagus in there. You can do butternut squash. You can put seafood in there. King Charles preferred this classic dish with wild mushrooms. In fact, he preferred to actually go foraging for his own wild mushrooms. And on the huge Balmoral Estate, the 50,000 acre estate, he would love to go foraging up there uh for the wild mushrooms on the estate. And I remember one time he invited Antonio Kuchi um one of the most amazing uh Italian chefs who really knew his mushrooms and I got to go out with them. I was honored to go and forage for mushrooms with them. And we found these amazing Shantrell mushrooms. Well, not these ones, uh ones like these ones, right? These are fresh. Shantrells are just one of my favorite mushrooms and uh they just make the perfect rsato. If you don’t have these ones, you can get dried mushrooms. I’ll put a link in the description for you below or just use the field mushrooms. It’s still going to make a really really nice dish uh for you and the family. But these they almost smell of apricot and and they’re absolutely gorgeous. They look so pretty too. Oh, now when we’re making rsotato, the most important part is probably the rice. You have to have the correct rice. You can’t use jasmine, long grain rice. It has to be arborio rice or short grain rice. And that has the the creamiest uh taste once you’re cooking it. But at the same time, it’s really high in starch and it helps to thicken um this risotto and make it just incredible. So, you need a boreo rice in this. Uh you can buy it in any good store, so I’m not going to put a link for that one. The first thing we need to do when we’re making our risotto risoto is to I’m going to get some stick for that in the comments below. I know. I know. I just think it sounds so cool. Risotto or ratoto. Rotato. Rotato. First thing we need to do is make sure we get all our ingredients together. So, I’ve got a really nice chicken broth uh that I made earlier. And I’ve got my chantra mushrooms. I’ve got some Parmesan cheese that’s going in there. I’ve got some onion too. Uh obviously my aoreio rice. I’ve got a little white wine, some butter, olive oil, and some garlic. King Charles uh doesn’t mind garlic. He likes garlic in his meals. Uh whereas the queen, we could never use garlic at all in her food. King Charles likes garlic. Friend of mine. Everyone loves garlic. It makes everything taste better, right? So, all the ingredients ready. Everything is in the description below. The recipe is there so you can make this at home. Let’s start off. A little olive oil in the pan to start us off with. And then into that, I’m going to add some diced onions and just let them sizzle away. Now, a little pinch of salt in there will help draw the moisture out of them and make them soften that little bit quicker. Just give them a stir and let them soften. We want to make them so that they’re nice and soft and translucent. Once the onions are softened, I can add my garlic in there. The garlic’s optional. You don’t have to have that in there, but it really does um enhance the flavor of the rsato. And then once that’s mixing, oh my gosh, it smells so good already. And then I’m going to put in my mushrooms. Now, if you were doing asparagus or butternut squash, you could add that a little bit later. But obviously, I’ve got to cook the mushrooms um here in the pan before I get the rice going. And I’m not going to cook the mushrooms all the way through because the rice is going to cook and simmer away in there. I really want to get that flavor of everything in the pan so that the next stage where I add in my rice. I can stir the rice in. And now add some chicken broth. Now, a good risotto takes 20 minutes to cook and so you’ve got to work over it carefully. I see so many chefs making this where they’ll throw in all the broth and let it boil away and you then they have to strain some off because you don’t have that creamy consistency. But the proper way to make it is to add in a little broth at a time. So, a ladle of broth at a time. And let that just simmer away into the rice. Make sure all the rice is covered. And just let that simmer away. Turn it down a notch. Let that simmer away. And as it starts to evaporate, all the flavor from the broth goes into the rice. The granules from the rice start to open up. And we add a little bit more and a little bit more and a little bit more. It’s patience. Just take your time over this dish and I promise you it’s well worth making if you’ve never made a risotto before. It’s so easy to do, but it’s patience. As the stock the broth starts to evaporate and the starch granules open in the rice, you’ll need to add a little more broth each time. So, just keep adding a little bit more in there. Not too much. Cuz as you can see, as it finally gets to cook, we don’t want it all sloppy and soupy. We want it nice and creamy so that it just runs on the plate. So, a little bit of broth at a time in there. And then give it a stir. Now, as the risotto is cooking, and we’ve got a little bit of time, I want to take a minute to share with you the amazing cookware that I’m using. I’ve been working with the Deluxe Hybrid Cookware now for over a month and absolutely love it. And I only ever share products on my channel that I really, really, really endorse. You know, I want you to cook at home. I want you to enjoy the recipes, but at the same time, if I see something that is really, really cool that will help you in the kitchen, then I want to share it with you. I want you to be able to enjoy it, too. And Deluxe did send me this cookwware and wanted me to try it out. And I love it. I really, really like it. Deluxe are having their biggest sale of the year right now. Uh the links in the description below, so take a look. It’s the perfect Christmas gift. The hybrid cookware uh brings together the performance of stainless steel, the durability of cast iron, and the convenience of nonstick, too. But it’s not teflon. Look, it’s ceramic. It’s scratch resistant, and it’s non-toxic. So, you can use any metal utensils in there in this cookware and not worry about scraping off any of the nasty teflon that’s in there. The cookware has exceptional heat distribution. Rapid heating to like 500° in the oven. Pop it in the oven. 500°. Um, with its five layer structure, two layers of stainless steel, uh, aluminum, uh, additional hybrid nonstick. I know, too much information, but it’s what makes it so good. And it’s suitable for induction stoves. And it comes with the advantage of cast iron uh with the features of stainless steel and nonstick too. It’s it’s great in the oven. As I said, you can sear a protein, put some chicken in there, sear it on the stove, pop it in the oven just to finish cooking and not worry about it. And it’s dishwasher safe, too, though. Really, you can actually just rinse clean under the towel, any of these pots and pans, and they come out really, really clean, too. I can’t speak highly enough of it. Check it out. It makes the perfect Christmas gift. Um the perfect time of the year and with this big discount Deluxe have right now. Anyway, back to the risotto. You can see how the rice is already starting to sort of plump up. And here, look, the liquid is all going away. After about 16 minutes, yes, 16 minutes. Um you want to test it. Give it a taste. So have See if the rice is al dente. Al denti means it’s got a little bite to it. And if it has and it’s almost ready, then we can add some white wine. And this is optional. You don’t have to put this in there, but it really does enhance the flavor. Now, we’re also going to check on seasoning. Does it need salt? Does it need pepper? Be careful on the salt because there’s salt in that chicken broth. It’s going to be quite salty. A little pepper in there. Now I can sprinkle in my Parmesan cheese and stir that into the rsotto. And as that starts to melt into the rsotto, it starts to get really, really creamy. Don’t add any more broth at this stage because we don’t want to water it down and we don’t want to overcook the rice. But I do want to now add in a little butter. Okay, a lot of butter. And that’s going to make it even more creamy. So, just stir that butter in until it melts into the rice. I’ve turned off the heat because the rsotto’s cooked and oh my goodness, doesn’t that look amazing? Just stirring until all that butter is melted. The consistency is absolutely perfect. A good risotto is not just piled on the plate like a clump and sitting there like a mountain. No, it’s not meant to. You put it on the plate and it runs. It just runs gently like the sea coming in. No, it doesn’t. It just runs gently and so it’s nice and smooth. Look onto the plane. Put plenty of mushrooms in. And it’s just running slightly. You can serve like this as is. You can chop some chives and sprinkle those over the top to make it look pretty. In Italy, they often garnish with truffles. You’ve probably seen it where they grate those fresh black truffles over the top, not the chocolate ones, and it just looks incredible. It smells incredible. I’ve actually got some sliced truffles here that I’m putting on the top. And you can get those um in all good grocery stores, but I’m putting these truffles on. And please, please, please do not use truffle oil. Truffle oil is nasty. Um, truffle oil is 95% of all truffle oil is actually synthetic. That’s right. It’s like canola oil with the flavor, the synthetic nasty petroleum flavor uh that goes in there. So, don’t buy those bottles of truffle oil. M no, no, no. Uh much better buying sliced truffles or special occasions, one of those beautiful truffles that you can grate on the top. Doesn’t that look amazing? That is the most beautiful wild mushroom. Shantrell wild mushroom for the fall mushroom ratoto. And it’s smooth and it’s creamy. It’s easy to make. You can make this at home with the cheese in there, the wine, the little truffles. It really is the perfect dish that I would say is fit for a king. For King Charles, this is for you, your highness. Oh, your majesty. Hope you’ve enjoyed the recipe. Uh, give me a thumbs up. Leave me a comment below. Let me know how you make your risotto risoto. Share this with your friends. Uh, make some for them, too. But share the video so they can make it at home, too. Check out the deluxe cupware. 20% off right now. Um, great bargain. I really, really do like it. I wouldn’t tell you if I didn’t. It’s not what this channel’s about. I’ll see you again soon. That was so good. Mhm.