Home  |  Food & Drink  |  Italian  | 

How to Make Mushroom Risotto

Chopping the Parsley for Mushroom Risotto

To properly view this site, javascript must be enabled and Flash version 9 or higher must be installed.
Get the latest Flash player
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.

Chopping the Parsley for 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: 37,075 views

Download to Mobile Device
Tags:

Mushroom

,

Risotto

,

Rice

,

Stir

,

Broth

,

Water

,

Chop

,

Dice

,

Sautee

,

Taste

,

Good

,

Yum

Comments:

0 (Read Comments) (Add Comment)

Print

Chopping the Parsley for 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.

 

Print

Transcripts

Hi, I am Sam, the chef of Pomodoro in Fairfax, Virginia. Today, we are going to talk about the Porcini Mushroom Risotto. Next item for prep is our parsley, our flat leaf parsley. We are going to take it and we are going to chop it up. We need about two tablespoons. So, I have way more than that, so, what we are going to do, is going to put it on the board. When you cook fresh herbs, you never want to cut where it, you see the color of the herb. That means you went too far and took all the essence of the herb out. You just want to roughly chop it. Thats my opinion, and it's the right opinion, so, thats it. So, what we are going to do is always like I told you. The safety tip, safety first. We have knuckles, and we are going to use our knuckles as our guide rail. So, what we are going to do is chop on the -- this way, nice and rough, safety, get rid of the knife. So, always going to go one way and then we are going to the other way against it again, nice and rough. See what I am doing, going one way, going east/west and then south/north. Pretty basic. See this is the rough chop, which we would call rough chop. You can still see what it is, and it's not too small, but what I am going to show you is what you shouldnt do. So, we are going to take this, and we are going to move it to this side. What you dont want to see is this that you think you are a speed demon, and you are all that, and then the herb starts bleeding on your board. As you can see, the board starts discoloring and that means you went too far. There's no reason why you are using fresh herbs anymore. Why bother? So, we are then chopping our parsley. Our next step is that we are going to mince the garlic.

Other Videos