Chopping the Onions for 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.
Chopping the Onions for Mushroom Risotto
Hi, I am Sam the chef of Pomodoro in Fairfax. Today, we are going to talk about Porcini Mushroom Risotto. The first thing we are going to, first item we are going to prep is the onions.
Chopping the Onions for 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, I am Sam the chef of Pomodoro in Fairfax. Today, we are going to talk about Porcini Mushroom Risotto. The first thing we are going to, first item we are going to prep is the onions.
I've prepped half the onion already, but what we are going to do now is prep the other half together. Let me show you what we are going to do, if we get a close-up, I'll show you. The first thing, you always want a flat surface, because you dont want it to wobble, and you dont want it to move. You always want to see what you are doing. So, first thing you do is, you are going to slice the long way. So, you are going to hold the onion where you can see what you are doing, and always have a sharp knife. If you are soaring, the knife is not sharp enough. When you are slicing, the knife is sharp enough. Obviously, I just sliced. So, we are going to slice again, and what we are going to do is cut long ways. We are going to go this way, this way, this way. We are going to cut a few times. Each one is going to be about two centimeters thick. Just cut it nice and slow, you dont have to be a Speed Demon, just got to do it right. So, do one little slice, we are going to want the small dice what you see here. Pretty easy; no? Nice and smooth, just cut, and then when you reach the end, you feel like you can't cut anymore, just roll it over and just cut a little bit more. There we go. The next item we are going to prep is the parsley. I am going to place it in a bowl and then we are going to get started on the parsley.
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