Mincing the Garlic for Mushroom Risotto
Get the latest Flash player
-
Save to Favorites
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
How to Make Mushroom Risotto
How To Make A Spaghetti Dinner
How To Make A Pizza
How To Make Creamy Alfredo Sauce
How To Make Spaghetti With Artichokes, Garlic & Mint
Eating Better With Pasta and Beans
Homemade Grilled Pizza
Simple Pesto Sauce
Delicious Homemade Pasta
Fresh Baja Fish Tacos
Fiery Deviled Eggs
Redskin Potato Salad
Classic Macaroni and Cheese
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.
Mincing the Garlic for Mushroom Risotto
Chef Salvatore Ambrosino demonstrates how to make mushroom risotto, including how to mince the garlic.
Mincing the Garlic 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. We are going to prep our garlic. So, let's get started on our garlic. We have one clove here. What the recipe calls for is mincing the garlic, which I dont like. So, what we are going to do, is going to cut the root off. It's just a personal preference that I have. I just want the taste of the garlic, but I really dont want to see it in the dish. So, I'll turn that to later in our process, but right now I am going to show you how to prep it.
So, what we are going to do, is take our garlic and with the side of our knife, just crush and thats what we want. Our garlic has been prepped. The next item we are going to be prepping is our Porcini Mushrooms. We are going to be cleaning and slicing.
How to Make Mushroom Tartlets
Mushroom Tartlets - Preparing the Mushrooms
Mushroom Tartlets - Sautéing the Mushrooms
Mushroom Tartlets - Filling the Tart Shells and Plating the Dish
Egg White and Shitake Mushroom Omelet
Hazelnut and Horseradish-Crusted Chicken with Wisconsin Asiago Mushroom Sauce
How to Make Artichoke & Mushroom Frittata
Savory Crab Stuffed Mushrooms
Pizza - Vegetarian
(Add Comment)