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Mushroom Risotto is one of our favourites. Chef Giuseppe will show you how to make a beautiful mushroom risotto. Learn how to use proper methods for making this dish as well as some vegetable cutting techniques. Using fresh ingredients you will want to cook this risotto time and time again! This video is also about the technique of making risotto!


MUSHROOM RISOTTO with PEPPERONI ARROSTITI (Roasted Red Capsicum)
Ingredients (serves 4)
preheat oven to maximum setting.
2 squashed down cups of sliced button mushrooms.
1 large brown onion medium diced.
2 large zucchini cut into approximately 1 cm cubes 4 teacups of arborio rice
pot of hot water or any kind of stock. 1 whole red capsicum for roasting.
1 clove of garlic, finely sliced.
4 tblsp olive oil.
3/4 cup grated parmigiano. half a glass of white wine. salt to taste.
plastic bag

Method Roasted Capsicum
-Rub fingers with olive oil and coat capsicum by rubbing it in your oil coated hands or drizzle a small amount of oil on the capsicum and rub all over capsicum.
-Place capsicum in a baking tray and sprinkle with salt, evenly coating capsicum. Bake in oven and turning capsicum as the top side starts to darken, allowing capsicum to cook evenly. This should take around 15 to 20 min.
-Once the capsicum is evenly roasted remove from heat and place in plastic bag. Make a knot in the top of the bag, so that it traps some of the heat.

Mushroom Risotto
-Add oil to hot pan, allow to heat and add onion, cook till slightly browned.
-Add sliced mushrooms and allow to cook until the mushrooms are well cooked and browned, at this point add a pinch of salt to season slightly.
-Now add zucchini and cook till zucchini is slightly brown and taking note carefully not to overcook other ingredients in the pan.
-Add 1/2 of the wine to the mixture and let it evaporate, now add the rice.
-Constantly stir the rice through the pan mixture amalgamating all the flavours and cooking the rice so that it is slightly coloured, this way we know that the individual rice kernel has absorbed the flavours in the pan. More seasoning and oil can be added at this point if needed.
-When rice has browned some, add the garlic and add remaining wine and allow it to evaporate.
-Now we add the hot liquid to cover the rice, bring to boil allowing the rice to cook. The rice does not need to be stirred for around 8 to 10 minutes. Once the rice is touched it will need to be stirred constantly.
-Remove capsicum from bag and gently remove skin and the core with seeds, being careful not to tear away flesh of roasted capsicum.
-When capsicum peeled, lay flat and wipe with fingers to removing any remaining seeds on the skin if needed, cut into slithers and place to the side for when needed.
-Now the rice will need stirring and to be stirred constantly until it is cooked. This whole process from the time the rice is placed into the pan till the time it is ready to consume should take around 18 minutes.
-When you believe the rice is ready, taste for texture and seasoning, remembering that the cheese is to go in at this point and that it will add some flavour to the dish.
-Plate risotto in serving dishes and top with the slithers of roasted capsicum, now lace the dish with some extra virgin olive oil and then shaves of parmigiano.
-For a difference, instead of lacing the dish with the virgin oil, place the oil in a pan and heat moderate to high place some garlic in the oil allowing oil to infuse with the garlic, then add the capsicum, this also will infuse the oil, leave on heat for 20 - 30 seconds, then remove and lace oil over risotto and top with the slithers.