Mushroom Risotto
Hi, everyone. Welcome back to Le Gourmet TV. Today, we’re going to make a Risotto and it's not as difficult as some people think. I get a lot of e-mails asking for this recipe and it’s one of those recipes that’s really adaptable. Once you got the method down, you can pretty much make it any flavor you want.
So, here’s how we’re going to start. I’ve got three cups of chicken stock in the stockpot. I’ve brought it up to temperature and you just want to keep it at a medium simmer. You want it to keep hot because you’re slowly going to add that to your frying pan. And this deep sided saute pan, I’m just bringing it up to temperature. And the first thing you want to do is add a little bit of olive oil, about a tablespoon and just coat the bottom of your pan. And to this, I’m going to add one onion. Now, you don’t want to fry the onion, you don’t want it to get any color, you just sort of want to sweat it down until it's translucent and glossy.
So the onion is just about right. And to this, we add some celery and you just want to cook this again for another two to three minutes until the celery is soft. Remember, you don’t want to get any color on this.
So we want to add the Arbario rice in and you just want to fry this for a couple of minutes in with the celery and the onion. So, I’ve got a cup of white wine and you just want to pour that in, stir it around and just want to cook it until this wine is absorbed. So here is where the chicken stock comes in. you want to add this a ladleful at a time. And so we just add this in. And with the first ladleful, you want to add some ground coriander, stir it in. And then as the chicken stock is absorbed into the rice, you just want to add another ladleful at a time. Keep an eye on it. You don’t want it to cook too quickly and dry out. Ladleful at a time until the rice is cooked Al Dente. So it's got just a little bit of bite left in it and it should have a nice creamy texture.
So the Risotto is cooked to just about Al Dente. It's got just a little bit more to go, but I’m going to move it to another element on the stove and we’ll just keep it cooking at a fairly low temperature. And this frying pan, I’m going to heat up and I want to saute some mushrooms. So a little bit of olive oil at the bottom of the pan and in go the mushrooms. Now, I’m just using button mushrooms but you could use Shitake mushrooms, you could use more exotic mushrooms, you could use pretty much any kind of mushroom that you like. I’m just using what’s available to me and I kind of like them.
So, we’ve sauted off the mushrooms, looking pretty good and we’ll just move those out, bring our risotto back in. Now, the risotto ended up using about four cups of stock. And if you’ve only got three cups to stock, you could use water. So, to the risotto, I’m now going to add the mushrooms, we stir those in. And right at the very end here, we’re going to put in some chives, nice bright flavor, mix those in as well. And just to up the creaminess factor on this risotto, we’re going to add some Mascarpone cheese. So, add that in, mix it through, the temperature is on very low at this point. Once you’ve got the Mascarpone mixed through, it's just a matter of serving it to your family.
Like I said with risotto, once you get the method down, you can play with the flavors. If you don’t like celery, you can leave the celery out. If you don’t want the mushrooms, you can leave the mushrooms out. What it comes down to really is the quantity of liquid. So if you take out the celery, you might have to use a little bit more stock.
Thanks for stopping by at Le Gourmet TV. Hope to see you again soon.
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