Presenting the Mushroom Risotto Dish
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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.
Presenting the Mushroom Risotto Dish
Chef Salvatore Ambrosino demonstrates how to make mushroom risotto, including how to present the dish.
Presenting the Mushroom Risotto Dish
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
Sal: Hi, I am Sal from, the chef of Pomodoro in Fairfax. We just finished up our mushroom risotto, as you can see right here. We are just going to talk a little bit about it. We actually serve it in a family style, but what you can do with it is actually, serve it individually, like separate the dish literally, add a little bit of grilled chicken to the side, and you saut some vegetables, and add that to this side. Thats a great party meal. Obviously, you are just going to want a little glass of wine on this side, and you could do a little white, or you could do a little red. I mean thats actually your call, your preference. I wouldnt do a beer, thats for sure, but the wine helps. All I can say is enjoy the dish. I mean thats one of my favorites. Bon Appetite.
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risotto by conwaypeople at 10/14/09 09:30PM Flag
i loved this recipe. i also loved that this guy was all for wine. anyone for wine gets my vote.
Great Dish by dmajeski23 at 06/16/08 11:23PM Flag
I made this dish tonight shortly after viewing this clip and it was very good.
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