Mushroom Risotto Ingredients
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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.
Mushroom Risotto Ingredients
Hi, my name is Sam. I am the chef of Pomodoro in Fairfax. Today, we are going to talk about Porcini Mushroom Risotto and the items we need to prep the risotto and the tools that we need to prep the risotto.
Mushroom Risotto Ingredients
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. I am the chef of Pomodoro in Fairfax. Today, we are going to talk about Porcini Mushroom Risotto and the items we need to prep the risotto and the tools that we need to prep the risotto. So, let's go ahead and cover the first item, which is our flat leaf parsley, we have Grana Parmigiano grated, we have salt, we have ground black pepper, one clove of garlic, one whole white onion, five tablespoons of unsalted butter and two cups of Arborio rice, three-anda-half cups of fresh chicken stock and one pound of fresh porcini mushroom that we are going to slice. This serves about four. The first thing we are going to do is slice the onion. So, come here and lets get started.
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