How to Make Mushroom Risotto
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How to Make Mushroom Risotto
Mushroom Risotto Ingredients
Chopping the Onions for Mushroom Risotto
Chopping the Parsley for Mushroom Risotto
Mincing the Garlic for Mushroom Risotto
Preparing the Mushrooms for Risotto
Browning the Mushrooms for Risotto
Starting the Rice for Mushroom Risotto
Adding Stock and Mushrooms to the Rice for Risotto
Adding the Final Ingredients to Mushroom Risotto
Presenting the Mushroom Risotto Dish
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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
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.
How to Make Mushroom Risotto
Ingredients
Flat leaf parsleyGrana 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.
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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Angela by Angela at 11/15/07 08:45PM Flag
A very easy to follow recipe. Chef Sal also show his viewers good knife skills. Hopefully he'll be back with another delicious dish.
Chef Sal by stenna at 11/03/07 07:57PM Flag
The risotto dish looks simple and delicious. I was wondering if we would be seeing more of Chef Sal's dishes.
Sal sizzles by brice1123 at 10/31/07 02:16PM Flag
Can't wait to try this out. THANKS!!!
by conniep at 10/23/07 12:01AM Flag
THAT salvatore and elvia !! I tell ya those ambrosinos are hot!! Hotter than that risotto! Che bellisimo0o0o! LOL
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