Join me on a mushroom foraging cooking adventure as I forage for wild porcini mushrooms and turn them into the ultimate risotto. In this video, I’ll show you how to cook a traditional risotto recipe using the freshest ingredients, including the highly prized porcini mushroom, also known as CEP. You’ll learn how to make risotto from scratch, using a classic technique that’s easy to follow and replicate at home. The result is a creamy and flavorful mushroom risotto, also known as risotto ai funghi or risotto ai porcini, that’s sure to impress your friends and family. With a few simple ingredients, including rice, porcini mushrooms, and some traditional recipes, you’ll be able to create a tasty risotto that’s perfect for any occasion. Whether you’re a seasoned chef or just starting to learn how to cook, this video will guide you through the process of creating a delicious porcini mushroom risotto, complete with a rich and earthy truffle pesto. So, if you’re looking for a new recipe to try, or just want to learn more about foraging and outdoor cooking, be sure to watch until the end for a truly unforgettable culinary experience.
0:00 intro
0:38 foraging for mushrooms
3:37 sponsored by country Fare
4:20 risotto recipe
5:01 cutting an onion like a chef
5:46 risotto rice
10:44 cleaning porchini
15:00 tasting
If these aren’t set mushrooms, well, what a way to go. [Music] Hi, welcome back to the channel. My name is Gary and today we’re going to go to the forest to search for some mushrooms. This year is supposed to be a great year for seps porchinis or penny buns they’re called in the UK. So let’s nip out to the forest and see what we can find. We are here in the new forest and the new forest is not exactly new. It was established about a thousand years ago by William the Conqueror and is now home to thousands of different species of fungus. Some non-edible, some edible. And this year in particular, the mcelium is really fruing. The mushrooms are everywhere, especially like this beef steak mushroom here on the side of a tree. It resembles a steak. Now, ideally, don’t pick mushrooms because you want them to spore. There’s loads of beef steak. I’m going to cut this one in half to show you. It looks just like a steak. And even when you squeeze it, it even bleeds just like this. But sadly, it doesn’t taste like beef. It’s got like a lemony mushroom flavor to it. And here it is. Our first great find of the day. A penny bun mushroom. named penny bun cuz the top of the mushroom looks like a bun. Give it a little tap. Nice and firm. And now in the new forest, you can’t pick mushrooms if you’re going to sell them commercially, but I believe you can pick them for your own personal use. So, we’re going to take this one nice and gently out the ground. Look at that. A beautiful se a porchini or penny bun in English. Now, on with the search. Not long till we found our next penny bun. This one’s got a nice weight to it. beautiful thick stem which is delicious once cooked. And just a couple more fines and that’ll be the perfect amount to make our porchini rsotto. Look at that. These mushrooms also have a beautiful smell of the forest and are so satisfying once you find it. The real king of the mushroom on the forest find foraging gold. And now we clean them up where we find them just so those mushroom trimmings go back into ground in the forest. Okay. And we hit the jackpot. We found stacks of porchini mushrooms. Porchinis in Italian, seps in French, penny buns in the UK. For this video, I’m going to call them portorchini cuz just growing up in kitchens, that’s what I was used to. I was used to seps as well, but let’s just call it porchini mushrooms. In the forest today, we found some beautiful specimens of porchini mushrooms. And with these, we are going to make a delicious, luxurious risotto. We’re going to use loads of butter, loads of parmesan cheese. We’re going to use some fresh seps porchinis into the mushroom rsotto. These are one of the best eating mushrooms there are. So, let’s dive in. And if you want to see my forage around the forest in a longer form, then I’ll put a link here. It’s a nice relaxing video, 45 minutes long. Forest sounds, me walking through the woods, the twigs, the leaves, it’s a great video to fall asleep to. So, if you find it hard to relax at nighttime, click on this video right here, and this will help you relax and fall asleep. But for now, let’s cook porchini mushrooms. Remember, oh side note, if you don’t know what you’re picking, don’t pick any strange mushrooms. Make sure you’re 100% sure, which I am. He says, remember, you can always get dried porchinis, dried seps in the supermarket, fresh seps in some supermarkets. Never risk it. Play it safe. Let’s cook porchini rsotto. And today, this video is sponsored by Country Fair Food in Dorset. They have supplied me with some fantastic ingredients like this major mushroom stock paste which we’re using today to make a nice mushroom stock. Rosato are all about the stock that goes into the rice to give it that flavor as well as the other ingredients. Along with that, some beautiful unsalted butter. So, we’re going to be using that at the end of rosatoto. So, some fantastic ingredients and this is one of my new favorites. And this is balazu truffle and artichoke pesto. Tried it for the first time. Thank you country fair for sending over the ingredients. very much appreciated. This is going to stay in my stock cupboard for a long time. It’s super delicious. And we’re going to top the rsotto with this lovely truffle and artich choke pesto. Okay, so first up, we’re going to use this mushroom stock and we’re going to add one tablespoon into one liter of water as directed. And now whisk as directed. You can make your own mushroom stock by using mushroom trimmings, water, tagan leaves. And then simmer that down. And now we want that to be hot, ready to go into the rice. And now an ingredient I’m using quite a lot of at the moment is pure butter ghee used in Indian food, but it’s basically butter and you can cook it to a higher temperature. So if you’re using normal butter, it would like to sometimes burn in the pan. So I’m using ghee, a teaspoon of this just to go in a pan to fry the onions and garlic off ready for the rsotto rice. Now if kitchen life and cooking is new to you, I’m going to show you how to cut an onion like a chef. First, we take nice long strips down the side of the onion, leaving the top connected. Then we cut across the onion two to three times, depending on how fine you want the onion. And then gently we go down the onion, giving yourself some some nice diced onion. Now, you want the nut of the onion out the top. This will keep the onion together while you’re cutting it. The nut is where the root comes out of. And now for the garlic. Little crush with a knife there. That helps take the skin off. And then we’re just going to slice that up to add it to the onions. Gently rolling the knife with your fingertips next to it will help you give you nice thin slices. And now we’re going to take the onions and the garlic and add that to the hot ghee. Not too hot. You don’t want to burn your onions and garlic. And now into that goes our boreo rsotto rice. This is a special kind of rice that goes nice and creamy. And unlike other rices where you wash it to get the starch off, you want to keep the starch in this and that’s going to keep it nice and creamy as it cooks. Okay. So, moving the onions and garlic around, we’re going to add the rice into the pan. You’re going to need about one cup of rice for one portion. And now, taking a wooden spoon, we want to move that rice around and give it a nice toasting in the ghee. Unlike other rices, you want to toast the aloreio rice to get a little bit of color on each grain. And you should be able to hear the rice starting to pop under the heat. Country Fair given me this nice red wine jew for a sample. I like to add a little bit of demiglass which is a kind of thick meat gravy to my rosatoes, my mushroom risottos to give it a little bit of meatiness. And as soon as that demiglass, that rich glaze goes in, the rice starts automatically soaking it up. And now gradually we’re going to add the heated mushroom stock into that risotto. We’re going to stir and cook till the mushroom stock has been absorbed before the next ladle goes in. Keeping it moving, making sure the rsotto stays nice and creamy. It’s already got a nice glaze. Actually, while I think of it, if you haven’t got any mushroom stock and you’ve got dried porchinis from the supermarket, one great thing to do is to soak those dried porchini mushrooms in water and then use the water from those um dried porchinis to use as mushroom stock because all that flavors coming out into the water. A nice instant cheap way to get free mushroom stock. Now, next ladle’s going in. Make sure you don’t burn the rice. Keep that moving. Now, as I’ve got so many porchinis, I’m going to chuck some of those in the rice as well as we mix that round and cook it just to bash them down into the rice, help add to that flavor. And the rest of the mushrooms I’ll probably dehydrate for later use. Doesn’t matter too much, but I think looking back, if I was going to do this again, I’d probably put the porchi, the spare porchini mushrooms in with the onions and garlic, fry that off in the ghee, then add the rice just to get those um just to get a little bit of caramelization on the set. That’s just going to add a little bit more umami, a bit more taste. So, umami comes from when you’re like frying meat and you get that brown out exterior. And if you fry the mushrooms and start getting that nice little bit of color on there, you’re going to add to that flavor and depth of flavor of the porchini. So if I was doing it again, I’ll probably find the mushrooms in the ghee. In this situation, I got stacks of them. I think they’re about 65 a kilo. So I nearly I found nearly £100 worth of seps yesterday. Well, my daughter did. She found them. My eyesight’s rubbish. Right, pchini’s in there. The rice is cooking nice and creamy. Stirring around. Next layer of stocks going in. And we are nearly there. This rice is going to take about 10 to 12 minutes to cook. You don’t want it too chalky. You don’t want it too al dente. I like rosato rice which is like cooked through, creamy, not too much bite. A little bit of bite’s okay, but not too much. And I keep that rice moving. And you can see it’s getting creamier and creamier as you add more and more stock. And like I said earlier, a really good risotto is all about the stock that goes into that rice. So, we’re looking for a really good, strong mushroom stock. Smells amazing. Now, that rsotto is nice and creamy, we’re going to add the butter. What we’re going to do is going to turn the heat off, add the cold diced butter, put that on top, put a lid on it, let the butter relax into the rosato as we cook the seps. Smells so good. When you’re cooking, remember, you’re in charge. So, taste along the way. You can adjust the seasoning time exactly when the rice is nice and soft to you. It’s still a little over a bite, but it’s nearly there. Super tasty already. And I think by the time we turn the heat off and add the butter, the residual heat is going to cook that rice through. Now, taking our ice cold butter we’ve been given. Good quality butter really makes a difference. I’m going to cut this butter into nice size dice. Just like this. Nice and cold. You want it cold as it goes into the top of the rsotto. And now we’re going to add that to the rsotto that’s just about cooked. Like I said, it’s going to cook in its residual heat. The cold butter is going on top. I saw an Italian guy do this once and I’ve always done it ever since. Put the lid on and let the butter relax. Now, we’re going to add another tablespoon of ghee into that frying pan. Get it nice and hot. Ready for the mushrooms. Now, if you are picking your own porchinis, I use a little brush here just to clean any other bits of dirt off. And when you cut it in half, another check to make sure it’s safe. If the mushroom turns blue or stains blue, it’s probably not safe to eat. This one’s got a nice white colored stalk. The flesh is staying white. It’s got that nice pores underneath rather than girls. So, I think it’s definitely a porchini. I’m cutting it into quarters so we get a nice fry on those edges. Now, the pan’s nice and hot. You can see it sizzling. We’re adding the porchini flat side down. So, we’re going to cook it. Like I’ve said before, you cook a mushroom like a steak. So, you want the flat side down to get a nice sear on it, a nice bit of color, and that’s where the flavor is going to kick in. No heavy shaking in the pan. A nice bit of space for the mushrooms so they can all fry nicely. Can see them sizzling away. And just like a steak, nice bit of flaky sea salt on there to season the mushroom. And keep an eye on them. You don’t want them to burn. Give them a little lift up. Check on the underside. And then we get a nice golden brown color just like this. Just start turning them over. If you put the mushrooms in like a clock, like 12, 1:00, 2:00, 3:00, 4:00, by the time you get around to 12:00 again, that mushroom should be ready to turn over, just like cooking scolops. And they look delicious. Nice and golden brown, nice sizzle, smell amazing. We’re nearly good to go. And now to finish the mushrooms off, another nice slab of butter in there. Remember, this dish is all about luxury. You want to get that nice creamy, foaming butter all over those mushrooms to enrich that flavor. Spoil yourself. This only happens once a year. Now, let’s take a look at that ratoto. The butter’s melted. Next, we’re going to add some delicious Parmesan cheese. Now, being nice and generous with the Parmesan cheese, we’re going to grate a fair bit in there. This is going to also add to the creaminess. Obviously, it’s going to add a nice rich flavor Parmesan cheese to the rsotto. And it also adds a little bit of seasoning because the Parmesan is quite salty naturally. Over the summer I was given this delicious truffle scented olive oil. So we’re going to emulsify. Emulsify means stir it in. Going to put some truffle flavored olive oil into that ratoto. Perfect combination to mushrooms. And then stir it in nice and gently like this. The perfect consistency for rsotto. You want to stir it and then it relaxes under its own weight. Nothing worse than a stodgy ratoto that stands up. And now that last quick taste just to make sure it’s seasoned ready before you give it to your friends, family or guests. That is incredible. Delicious. Recipe will be down below in comments. Oh, I cannot wait. Now, here we go. A risotto is traditionally served on a flat plate, not a bowl like most restaurants. So, a nice flat plate. And look at that. It’s relaxing under its own weight. Nice and creamy, loads of sauce, that perfect consistency for risotto. Now, on go to those delicious porchini mushrooms on top, which is going to add texture to the rsotto. So excited. This looks delicious. Hopefully, it will not kill me. Smell like porchini. Look like porchini. Didn’t stain blue when I cut them in half. Positive sign. Right now they’re on. Get some Parmesan shavings on top of there. Left-handed peeler. Awesome. And then finally, another drizzle of that beautiful truffle oil just to finish it off. If I was in a restaurant for you herbs, but I’m not, so not. And there we have it. Our beautiful porchini rsotto made from forage mushrooms from the new forest. Some of that beautiful artichoke and truffle pesto which is going to work really well with that ratoto and give a nice punch of flavor just to mix it up a little bit. The one thing I don’t like about rsotto it can get a bit sy. So this is going to add those little interesting notes as you’re eating it. Let’s dive in. So the best part of my job. Here we go. Let’s give it the taste. Look at that. It’s delicious. Smells like the autumn. Looks really autoutminal. Look at that parmesan shavings, fresh seps, sep ratoto, and that lovely delicious artichoke and truffle pesto. All right. Literally mouth explosions of flavor. It’s literally You put the spoon in, it just bursts full of flavor. Oh man. That’s free Michigan style right there. Holy moly. So good. Delicious. Literally the parmesan and that artich choke truffle pesto is like making my saliva gland glands just like burst. So delicious. If these aren’t set mushrooms, well, what a way to go. M [Music] I need to sit down and focus on this cuz it’s so delicious. If you love this and you want to do other set recipes, then there’s a beautiful set soup recipe right here. See you in the next video. Enjoy. M. [Music] That is so good.
Dining and Cooking