How to Make Mushroom Risotto

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  • conniep Flag


    THAT salvatore and elvia !! I tell ya those ambrosinos are hot!! Hotter than that risotto! Che bellisimo0o0o! LOL

  • brice1123 Flag

    Sal sizzles
    Can't wait to try this out. THANKS!!!

  • stenna Flag

    Chef Sal
    The risotto dish looks simple and delicious. I was wondering if we would be seeing more of Chef Sal's dishes.

  • Angela Flag

    Angela
    A very easy to follow recipe. Chef Sal also show his viewers good knife skills. Hopefully he'll be back with another delicious dish.

Salvatore Ambrosino
Pomodoro Pasta, Pizza and More
(703) 273-7405

Salvatore Ambrosino is a graduate of the French Culinary Institute in New York City. Sal is the chef and owner (along with his two brothers) of Pomodoro Pasta, Pizza and More in Fairfax, Virginia. Born in Italy and raised in Brooklyn, New York, Sal specializes in rustic Italian dishes. He loves interacting with the people in his restaurant and, of course, cooking.

How to Make Mushroom Risotto

In this video Chef Sal demonstrates the technique of making classic risotto, an Italian rice dish. Sal specifically focuses on porcini mushroom risotto, his personal favorite.

This series: 36,094 views

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How to Make Mushroom Risotto

Ingredients

Flat leaf parsley
Grana Parmigiano grated
Salt
Ground black pepper
1 clove of garlic
1 whole white onion
5 tablespoons of unsalted butter
2 cups of Arborio rice
3 1/2 cups of fresh chicken stock
1 pound of fresh porcini mushrooms

Instructions

1. Dice the onion and prep the parsley and place them both in bowls. Mince the garlic and prepare the mushrooms.


2. Add olive oil to a pan along with 2 tablespoons of butter. Lightly brown the mushrooms in the pan. Sprinkle a little salt and pepper on top.


3. Add 2 tablespoons of olive oil and unsalted butter to another pan. Place the diced onions in it and sweat them. Add the crushed garlic and stir. Remove the garlic after two minutes.

 

4. Add the rice to the pan and stir constantly for 2 more minutes. Turn up the heat and add the wine, letting the rice absorb it. Add about 1/3 of the warm stock at a time. 


5. Start adding the mushrooms into the risotto and stock. When it gets nice and creamy, add cheese and butter. Stir constantly until it is all absorbed.


6. Shut off the heat and add the parsley. Plate and serve.

 

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Transcripts

Hi, my name is Sam Brosino. I am one of the owners of Pomodoro in Fairfax. We've been in this business for about eight years now with my two brothers. We do Italian cuisine. I am a graduate of the French Culinary Institute. Today, we are going to do my favorite dish, which is Porcini Mushroom Risotto. We are going to be talking a little bit about the preparation of the dish, and why we prep it, and how are we going to prep it, and why we are doing what we are doing. We are going to talk a little bit about safety. Thats about it. Come and join me. Lets do it.

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