Mushroom Risotto is on the menu for todays’ recipe. I’ve only eaten this once and at that time, I didn’t like it very much. But that was years ago and I’m ready to give it another try. So since I have no idea how to make it, today I’m following a recipe to see if it turns out.
Here is the recipe link:
https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/
I followed it with a few minor changes, like using different mushrooms, 1 shallot instead of 2, I didn’t have Parmesan so I used Asiago, I also didn’t use a full 2 lbs of mushrooms, that seems like way too much for my liking 🤣
After making this recipe, I think it turned out very well. I’ll give it a try again but next time, I’ll change it a bit.
My Social Media Links:
YouTube Channel: https://www.youtube.com/channel/UCS2lmj3M6h-bW-5Xolw3x5w
Amazon Author Page:
https://www.amazon.com/author/natalkabergeron
Book Links:
USA Rice Krispy Cover: https://a.co/d/iEnLqUV
USA Tiramisu Cover: https://a.co/d/8gTsz5x
Canada Rice Krispy Cover: https://a.co/d/2fWLc5X
Canada Tiramisu Cover: https://a.co/d/6vZG3oc
Facebook: https://www.facebook.com/cooking.with.natalka
Instagram: https://www.instagram.com/cooking.with.natalka/
TikTok: https://www.tiktok.com/@cooking.with.natalka
Khal.com: https://khal.com/accounts/profile/cooking-with-natalka/
Music Credits:
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/zayner/falling
License code: JY5SFY7B5VBX4QSJ
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/zayner/falling
License code: JY5SFY7B5VBX4QSJ
Music from #Uppbeat (free for Creators!):
https://uppbeat.io/t/zayner/babel
License code: YGO0NVT4JXS65F52
Hi guys welcome back so today is a request that my husband has uh he asked me to try and make a mushroom risoto I’ve never made it I don’t know why I just I never have I’ve only ever eaten it once and from what I can remember I didn’t like
It but that was so long ago uh maybe it was just something that I had and I didn’t like it at the time but I’m hoping by making it today that I’m going to start liking it and we’ll see how this goes I’ve never made it before so let’s get to it and
Start making Risoto to get started I’m going to add six cups of chicken stock into a large pot and I’m going to bring it to a simmer does not need to boil just needs to simmer and stay warm War I’m also going to add a little bit of oil into
The pan and let that heat up too all right so while the pan and the oil heat up I’m going to chop up some mushrooms um I don’t know how many I want I think the recipe had said something like a pound of each mushroom
I think that’s a lot so I’m just going to do up a few I chose to do crini and shitake mushrooms so I have no idea how these are going to taste in it these just happen to be the two I decided to grab off the shelf you can use whatever
Mushrooms you like now that your oil is hot and your mushrooms are all chopped up you’re going to put them into your pan and you’re going to sauté them a bit until they cook down just a little bit you don’t want to cook them too much but
Just sauté them until they shrivel up a little bit while your mushrooms are cooking you’re going to take take one or two shallots and chop them all up I’m only doing I guess with one shallot they’re pretty small so I’m just going to do up the one shallot put in it
And I’m also going to measure out the rice while the mushrooms are cooking so the rice that I’m using which is in the recipe is our boreo rice and you need one and 1/2 cups of it um this is an Italian rice it took me a a little while to find
It in the grocery store cuz I did not know what I was looking for but anyway it is super vacuum packed it’s pretty cool so measure 1 and 1/2 cups of it all right so mushrooms are cooked um just put them in a little bowl set them
Aside for a few minutes now you’re going to add more oil to your pan you’re going to put your shallots in and cook them down just a little bit once they have changed color a little bit like have toasted up and turned a little translucent then you’re going to add the
Rice into the Pan um also yes add more oil I forgot to tell you that add more oil add your rice and you’re just going to mix it around and the rice is going to soak up that oil the next part is the fun part so if
You like white wine the first thing you’re going to do is open it and pour yourself a glass of white wine then you’re going to measure out a half a cup of white wine and you’re going to add it into your rice you’re going to let the
Rice cook and kind of simmer a little bit until it soaks up all the wine all right so what I have learned about making risoto so far is that it is really going to test your patience and that glass of wine will come in very handy all right so once you your rice
Has absorbed the wine you’re going to start adding the chicken stock that you have simmering right there next to your pan you’re going to add probably a half a cup to one cup at a time and you’re going to mix it into your rice and you’re going to keep mixing it and keep
Mixing it until the rice absorbs all that liquid so that’s why you do it one cup at a time you got to give it time to to absorb once it does then you add another cup of your chicken stock and you keep doing this until pretty much all of the chicken
Stock is used up and you will see the rice change the consistency will completely change it’s actually kind of cool but you need a lot of patience cuz this takes a lot of time to stand here and keep mixing it and waiting for it to absorb all right so we’re almost done
Done next I am going to add a little bit of salt and pepper to this I’m going to put 4 tbsp of butter in it and I’m going to add the mushrooms in and mix it all up um you can add some Parmesan I don’t have any right now but I have some
Asiago and I’m going to add that instead and that’s it it’s all done and it’s ready to be served all right guys so it was kind of a long process okay it really wasn’t long it was just sitting there and stirring and stirring and stirring and I
Got kind of tired my arm tired out um I eventually got my husband to just take over for a few minutes and stir while I added the the chicken stock to it so it was a team effort in the end we only helped at the
End so I did put quite a few mushrooms in it um I feel like I put maybe a few too many in or maybe it was the type of mushrooms that I picked that I picked I didn’t go pick them that I chose that maybe were just a little overpowering
For us we don’t eat a lot of mushrooms um other than maybe on Pizza I do love mushrooms on pizza so it was um kind of trial and error today so it did turn out absolutely fantastic I mean for what I can tell consistency and everything the
Taste of it was was beautiful it did come out really really well after sampling it I realized that it’s very similar to um to rice pudding just it’s a different type of rice in it and I really love rice pudding so I figured I should really like this it’s just finding the right
Flavor combinations that I will enjoy I do like mushrooms just I found this really overpowering mhm it’s so good and it does have the same texture as rice pudding but um it’s just the mushrooms are too strong now if I had made this what like
A couple weeks ago when I had those live lobsters huh yes yes this risotto would be perfect with lobster in it so something to try next time well that’s it for today’s video um I hope you guys enjoyed it thank you so much for watching Remember to hit the like the
Subscribe the notification Bell check out all my links um do you guys have a favorite flavor of risoto because I would love to try this again just slightly different so thank you again for watching um and see you guys all for my next video