Classic Creamy Mushroom Risotto with Spicy Honey Porkchops

Visually impaired home cook Yolanda shares her recipe for Classic Creamy Risotto with Honey Porkchops.

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Hey everyone and welcome back to another episode of Cooking Blind with me, Yolanda. I know it’s been a little bit of time since the last video and I do apologize. Just life has kept me and my family very busy. But we are back and today we are going to tackle a dish that most of you are afraid to make and it’s very simple. It’s prizto. I know that a lot of people get afraid and do not want to make this, but it’s very, very simple as long as you follow and use the correct rice and the correct technique. So, join me in the kitchen today as I’m going to show you to make how to make an aromatic mushroom risoto. [Music] [Applause] [Music] [Applause] [Music] Before we get started, I want to ask all of you to please help me grow my channel. Please show me some love. Hit that subscribe button. It is free for you to do. Hit that notification bell so this way you are notified of any future videos coming your way. Give me a thumbs up if you’re enjoying my videos and do leave me a comment. I always love to read your comments. Now, let’s get into the kitchen and let’s go make mushroom risoto. So, to start, I have my um cast iron uh skillet here warming up. And I have here um 12 large white mushrooms. And what I’ve done is obviously I’ve cleaned them with a damp paper towel and I’ve sliced them very thinly. So, you can do this on if you have a mandolin. And what we’re going to do is we’re going to put our mushrooms here and we’re going to let all the water come out of them. Okay, there we go. You can start hearing that sizzle. And don’t worry, I know this looks like a lot of mushrooms, but trust me, once the water has evaporated, it won’t be much. There we go. [Music] And this process will take about anywhere between 3 and 5 minutes. So, while we wait for our mushrooms to wilt, um I’ll show you what we’re going to also be using. What I have here is about a quarter um a quarter of a large white sweet onion uh chopped very finely and also two uh cloves of garlic minced very finely. And then we have our salt and pepper grinders for adjusting the taste. And we are also going to be using about 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of white pepper, one teaspoon of parsley, and one teaspoon of oregano, and also one teaspoon of rosemary. So you just kind of mix it all together and you have kind of a nice little dry rub seasoning which we’re going to use in our mushrooms later on. And then of course uh our famous olive oil. So that’s pretty much all the ingredients you will need to prepare your mushrooms. Okay guys, as you can see and you can hear it, the water has evaporated. And like I said to you, you saw how much mushrooms they were. Now look, it’s it’s almost down to half of what the volume was. Okay. So to this, we’re going to add about 3 tablespoon of olive oil. Okay. And now you can hear it starting to sizzle with that olive oil. Okay. And we’re also going to add in our onion and garlic. Give it a good mix. Ooh, hot. And just bring it down to a medium for temperature. We don’t want this to burn. And we’re just looking for the onions and the garlic to uh become translucent and the mushrooms to just become a nice golden color. Okay, we’re going to add in all of our dry spices and just sprinkle that in. Just make sure everything is nicely incorporated. [Music] And if you feel that your pan is dry, you can always add just a little bit more olive oil. Be your own judge. Just don’t do too much because we’re going to be using olive oil in our riatoto as well. [Music] And this has about another couple of minutes to go. And we’re almost done. The first step. Okay guys, these are almost done. So at this point, we are going to season with some salt and pepper. And again, this is to your preference. But I would say about a teaspoon of salt and a teaspoon of pepper. Okay. [Music] Now, I can hear that my pan is quite dry, so I’m adding in just a tiny bit more olive oil. Okay, now you guys can visually see it. I have to go by the sound of the pan. So I could hear that it was quite dry. Okay guys, these are pretty much ready. So I’m going to turn it off and just let it calm down for a few minutes. And then what we’ll do is we will take them out of this pan and set them aside for after. All right, guys. So, we’re going to start now preparing the base of our rizoto. And what I have here is 2 tablespoon of extra virgin olive oil and 1 tbsp of butter. And so we’re going to turn that on to high and start getting that heated through. And to that we’re going to add I have here two small green onions finely chopped. And also a quarter um a quarter of a large uh white sweet onion, finely chopped. And we’re going to add that to our olive oil and butter mixture here. And again, we’re looking to just uh soften the onion. Okay, as we’re waiting for that to warm up, we’re going to also season with a little bit of pepper, black pepper. You can use white pepper if you’d like. It’s totally up to you. And just a little bit of salt. Now you can use sea salt, Himalayan salt, whichever one you like. I prefer the Himalayan. It is uh a lot better for you. Okay, this is sizzling. So, we’re just going to give this about a minute. Okay, guys. Now, what I have here is um I have two little bowls. They are about half a cup each, so one cup in total of Italian arborio rice. I cannot stress this enough. You must use the Italian arborio. That’s a R B O R I O. You will find it in your local grocery store. I’m just going to lower the heat a little bit on that. And what we want to do now is pour it into our olive oil and onion mixture. And what we want to do is just give it a nice um toast. Uh toast those rice kernels. and the rice kernels will absorb that butter and the oil and that salt and pepper. So, this will take about 2 minutes. [Music] Okay, guys. This is pretty much ready. You can hear it. It’s starting to crackle. So, we’re going to add about one glass, 8 oz of a nice white wine. And you can hear it. It’s bubbling away. Just a little bit more. Okay. [Music] Now, this is an important step. You want the white wine to completely evaporate because we’re burning off the alcohol and all we want left is those fragrant fruity notes. We don’t want to taste alcohol in our rice. All right, everyone. What I have here, and it’s hot as you can see, I cannot touch it. Um, is some chicken and beef broth. Okay. Now, you can either use the, um, storebought tetra packs, you can use your own homemade broth. Um, if you choose to make your own homemade broth, you have to make that in advance. And I do believe there is a video for that on my channel, so feel free to check that out. Um, today I’ve just gone ahead and I’ve done some uh broth from a bullion. It’s just so much easier. I didn’t have any homemade broth on hand. But what we’re going to do is we’re going to pour a little bit into our rice. Okay, not too much. Just a little bit at a time. And now here comes the technique. This is one of those dishes that you don’t just set it and forget it and walk away. You must constantly be here and you must constantly stir. So as soon as you see that liquid has evaporated, you keep adding a little more and you keep stirring. The stirring is the technique that will get the rice to release its starches and that starch will make the risoto dish very creamy and very dense. And that’s what you want. You want a nice creamy end product. So, as you can see, this is almost evaporated. So, I’m going in again. Little bit more broth. And again, stir. So, like I said, it’s not one of those things that you can walk away from your pan. This requires your constant attention. Okay? So, it’ll be put a little broth, stir, and just keep going. And you’re going to do this multiple multiple times for about 20 minutes or until the rice is fully cooked. Something smells good. Oh, does it really? Yeah. There you go, folks. You heard it from the horse’s mouth. Something smells good. So, we’re just doing the technique, adding broth and stirring, adding more broth and stirring. It’s a tedious task, but trust me, it’ll be worth it in the end. Okay, guys. We’re about almost there. I would say we’re about 10 minutes out. Okay. And as you can see, I still have a little bit more liquid here. Okay. And what we’re going to do now is we’re going to start adding back our mushrooms. Now, my family doesn’t like too much mushroom, so I can’t put that much, but if you like lots of mushroom, go ahead and add it all back in. I’m going to add about half of this mushroom. Okay, that should be correct. And give it a good stir. And this way the flavor of the mushroom will get incorporated into the rysto. All right, guys. We’re pretty much at the finishing stage. So, what we’re going to add now is about half a cup of half and half cream. And that’s just to give it a little bit more creaminess. You don’t have to add that in if you don’t want to. The rice itself will be creamy enough if you’ve done the correct technique of adding and stirring your broth. I just I find adding that little bit of cream just gives it that extra level of creaminess. So, we’re going to do that and give it a stir again. [Music] And we’re also going to add another tablespoon of butter, cold butter. And this is my trusty gadget. It’s uh helps me out a lot. It’s a butter cutter. And uh four of those clicks is about one tablespoon. So it helps me measure as well. As a visually impaired person, you got to find all the little tools and tricks that you can to help you out in the kitchen. So, we’re going to stir that in. Okay, guys. If you’ve made it all the way to the end of this video, I’m going to show you a little bonus segment here and we’re going to make a nice little pairing to our mushroom risoto. We’re going to make a pan fried honey, garlic, hot and spicy uh pork chop. So, what you want, remember that lovely pan that we did the mushrooms in cuz it’s got all the flavors of the mushrooms. Well, what I’ve done is I’ve put about two more tablespoons of olive oil. I’ve put a clove of garlic and about one teaspoon of um hot uh Thai chili flakes. Okay, we’re warming that up and we’re going to uh season our pork chops with salt and pepper. And we’re just going to sear them quickly. Oo, that was hot. Shouldn’t have done that. Throw them in. Okay, so we’ve got two of them in. And all I’m doing is I’m looking for a very hard sear on each side. So, we’re going to not touch it for about 4 to 5 minutes. And then we’ll flip and sear it again on the other side. Okay, these are pretty much done on one side. So, we’re going to flip it over. There we go. There’s one. And where’s my other one? H. I’ll get it. There’s the other one. Hot stuff. There we go. Going to just lower the temperature down just a little bit. All right. So, as we’re waiting for the other side to sear, what we’re going to do is we’re going to pour just a little bit of honey. And there we go. Okay, we’ll give that a few minutes to finish up on the other side. Okay, guys, it should be done. So, we’re going to flip it over, honey side down. Okay. And now I know what you’re thinking is why the honey because it’s a beautiful contrast between that garlic and the uh spice. It adds the sweetness. Okay. Come on. Come off my fork. There you go. Okay. So, we’re going to do the same thing on this side. We’re going to add a little bit more honey. And at this point, I’ve reduced the heat to pretty much almost low. Where’s my honey? Honey, where’s my honey? Here. Mhm. Okay. Put a little bit there and a little bit on the other one. And there we have it. [Applause] All right, guys. This is the finishing touch. I’ve plated the pork chop. And as you can see, I’ve put a little bit of that leftover mushroom I had just on top just for, you know, as we say in Italian, perleta. And over here on the rice, I’m just going to grate some fresh parmyo. Not too much, just a little bit. Okay? Or a lot, whichever you prefer. If you like parmyo, go for it. You don’t need too much, just a sprinkle. And that’ll just elevate the flavors. And there we go. How’s that? Does that look good, cameraman? Mhm. All right. It better look good, cuz this is your dinner tonight. So, there you have it, folks. I’m glad that you stayed right to the end cuz you got two recipes for the price of one. So, you have a beautiful hot uh honey and uh spicy uh pork chop, a pan seared pork chop and a beautiful aromatic mushroom riatoto. So, make this for your family. They will love it. As you heard my son before, m something smells good. So, hopefully they will have a very nice, beautiful dinner tonight. And hopefully you too will also make this for your family. And again, um if you want to make your own homemade broth, please check out my uh homemade uh beef and chicken broth recipe. That video is already up. So, I will see you over there. And I’ll see you uh very soon with another wonderful recipe. Until then, ignite your senses, get in the kitchen, and cook your hearts out for your family. I’ll see you soon. Take care.