Ingredients
4 small shallots
3 cloves garlic
parsley
1 lb mushrooms
4 Tbsp butter
1/2 cup Parmesan cheese
3/4 cup Arborio rice
Chicken stock 3-4 cups

In a large frying pan over medium high heat, cook sliced mushrooms with olive oil. Then season with salt and pepper. Once softened, remove from pan and set aside.

In a medium pot, over medium heat, saute your shallots and garlic in olive oil. Once softened, 4-5 minutes, add your rice and toast for 2-3 minutes. Then add 1/2 cup of stock. Stir constantly until stock is absorbed. Then repeat the process until rice is fully cooked. Usually 18-20 minutes.

Then add your cooked mushrooms, butter and Parmesan cheese and stir until creamy. Season to taste with salt and pepper. Serve topped with chopped parsley. Enjoy!

40 Comments

  1. Just some advice, when cooking risotto, don’t cook the mushrooms first, add them in close to when the risotto is cooked. Michelin star chef here. One day you’ll be like me 100% I love your chopping as well probably better than mine if I’m honest. Keep it up!

  2. I just wanna imagine all the toxic people in the future will be living in cardboard boxes begging people for food, money,a job regretting that they bought crypto.
    And this kid gonna have a wife and win awards for his impressive cooking and a incredible life hes gonna have mansion a Lamborghini Bro is gonna be famous even after his death

  3. My man can chop without cutting is fingers… sounds easy but I bet you have cut your fingers while chopping.

  4. 🤌🤌🤌🤌🤌🤌🤌🥰👍🏻🍲😄😌😄😌😄😌😄😌😄😌🥣🤌🤌🤌👍🏻

  5. bro i only know how to make instant noodles and this kid makes an entire meal💀💀💀

  6. the oli that u put in the pan wasn't a good oil, because it wasn''t light green. I'm italian and it is a good risotto con i funghi (mushroom risotto in italian)

  7. As a kid myself, I love your videos I also love cooking ❤❤❤❤❤❤❤❤❤❤❤

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