Classic Mushroom Risotto by the Cake Boss! | BVK EP03

Cake Boss Buddy Valastro loves to cook mushroom risotto because it’s creamy, dreamy, and delicious! Watch now to see Buddy put a new spin on an old, Italian classic! Click SHOW MORE for recipe.

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Mushroom Risotto Recipe

Serves 4 to 6
Prep Time: 30 to 40 Minutes
Cook Time: 45 Minutes

Ingredients:
1 ounce dried porcini mushrooms
2 cups boiling water
6 cups homemade chicken stock or low-sodium chicken broth
¼ cup olive oil
1 large clove garlic, minced
1 medium Spanish onion, minced
1 pound white button mushrooms, coarsely chopped (about 4 cups)
2 cups Arborio rice
⅓ cup dry white wine, such as sauvignon blanc
Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
⅔ cup (about 3 ounces) finely grated Parmigiano-Reggiano, plus more for serving

Directions:
Put the mushrooms in a bowl and pour the boiling water over them
Let soak for 30 minutes. Use a slotted spoon to transfer the mushrooms to a cutting board. You should have 2 cups of mushroom soaking liquid; if not, add enough water to make 2 cups. Coarsely chop the mushrooms and set aside.
Strain the mushroom soaking liquid through a fine-mesh strainer into a small pot. Add the chicken stock and bring to a simmer over medium heat.
Add 2 tablespoons of oil and heat until shimmering, almost smoking. Add the garlic and saute until softened but not browned, about 3 minutes. Add the mushrooms and a pinch of salt, raise the heat slightly, and cook, stirring, until they give up their liquid and begin to dry, about 5 minutes. Remove the pan from the heat and set aside.
Heat a large, wide, heavy pot over medium heat. Add the remaining 2 tablespoons of oil and heat until it is shimmering, almost smoking.
Add the onion and cook, stirring, until softened but not browned, about 5 minutes. Add the rice and stir with a wooden spoon to coat the rice and continue cooking until the rice is opaque in the center, about 1 minute. Pour in 1 cup of wine, which should hiss on contact, and stir until it is absorbed by the rice, about 2 minutes. Pour in the remaining cup of wine and continue to cook, stirring, until it is absorbed by the rice, about 2 more minutes.
Ladle in ½ cup of simmering stock. Cook, stirring constantly, until all stock has been absorbed. Continue to add stock in approximately half-cup increments, just enough to completely moisten the rice, and cook, stirring vigorously until the rice has absorbed the liquid. Continue to add stock in the same manner, cooking and stirring and adding the next half cup only after the prior one has been completely absorbed. After about 16 minutes, begin adding the stock more judiciously, a little at a time, until the rice is creamy but still pleasantly al dente. (The best way to be sure is to try a few grains.) Remove the pot from the heat and stir in the butter. Taste and adjust the seasoning, if necessary, with salt and/or pepper.
Divide the risotto among 4 to 6 plates and serve, passing extra cheese for topping the rice.

Produced by Cakehouse Media
Starring Buddy Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Production Manager: Yuna Ma
Production Assistant: Marc DeBlasi
Editor: Andy Mills
Music: artlist.io
SFX: http://www.freesfx.co.uk
Recipe Source: “Cooking Italian with the Cake Boss”
2018

Contact: andrew@cakehousemedia.com