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How to Make Mushroom Risotto

Mushroom Risotto Ingredients

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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.

Mushroom Risotto Ingredients

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.

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Risotto

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Rice

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Stir

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Broth

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Dice

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Mushroom Risotto Ingredients

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. 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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