Скачать или смотреть Vincenzo's Plate: How to Make Perfect Mushroom Risotto (Made with Simple Supermarket Ingredients)

Mushroom risotto is a beloved dish from Northern Italy, famous for its rich aroma and velvety texture. Traditionally made with porcini or other local mushrooms, it is very much a comfort food that feels indulgent but many people don't know, it is actually very simple to prepare. With plump, juicy mushrooms and rice that turns creamy without a drop of cream, you can easily recreate this classic at home.

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#risotto #mushroomrisotto #vincenzosplate

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INGREDIENTS:
500 g /17.64oz Carnaroli rice
500 g /17.64oz mushrooms, sliced
½ onion, chopped
50 g/1.76oz butter
1 L/ 4.2 cups of vegetable stock, hot
½ glass of white wine, standard size
A fresh bunch of parsley, chopped
Pecorino cheese
Extra Virgin Olive Oil, EVOO
Salt & Pepper

METHOD:
1) Place a pan over medium heat and add 2 tbsp of EVOO. Add the mushrooms, season with salt and pepper, stir in some chopped parsley, and add 1 ladle of vegetable stock. Sauté for about 10 minutes, until golden brown, then turn off the heat and set aside.
2) In a large deep pan over medium-high heat, pour in 4 tbsp of EVOO. Add the diced onion with a splash of water and cook for 6–7 minutes, until soft and golden.
3) Add the rice and stir for 2 minutes. Pour in the white wine and cook until it evaporates, stirring occasionally. From this point, keep your eye on the cooking time according to the rice packet instructions (the rice I used needed 16–18 minutes).
4) Once the rice looks dry, add enough stock to just cover it and stir until the liquid is absorbed.
5) After about 8 minutes, the rice will start to swell and absorb liquid more quickly. Toss it gently, then add more stock to cover. Continue stirring and adding stock gradually, allowing each addition to be absorbed before adding the next.
6) Two minutes before the rice is done, taste to check for an al dente texture. If it still feels too firm, cook for one more minute and taste test as you go. Then add the (cooked) mushrooms back in. If you still have stock, pour it in; if not, use a splash of hot water and stir everything together, allowing it to cook for another 2 minutes.
a7) Approx 30 seconds before finishing, season with salt and pepper to taste and stir this through along with some chopped parsley then toss for 10 seconds, and turn off the stove.
8) Finally, add 2–3 tbsp of pecorino and the butter. Stir until melted and creamy, then give it a final toss. Taste and add 1-2 handful of cheese before serving hot.

HOW TO SERVE:
Spoon the risotto onto a flat plate, then lift up the plate and gently tap the bottom so it spreads evenly into a silky layer. Arrange extra mushroom slices on top, and scatter just a touch of chopped parsley for added color and freshness. Finish with a generous sprinkle of pecorino and enjoy immediately while still hot.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Mushroom Risotto Recipe
0:24 Ingredients for Mushroom Risotto
1:03 How to Sauté the Mushrooms
1:49 Cooking the Risotto (the perfect way)
8:07 Adding the Mushrooms
10:14 Adding Butter and Cheese, Then Tossing
11:44 How to Serve Mushroom Risotto
13:00 Time to Eat the Mushroom Risotto, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).