Cooking Demo: Wild Mushroom Risotto | Season 2 Ep. 10 | GORDON RAMSAY'S 24 HOURS TO HELL & BACK

We've got a beautiful wild mushroom risotto with black truffles. Oh, I love risotto. The diversity of a risotto is pretty incredible, right-- Yeah. --in terms of, you can do anything. Now, first thing in, set off those shallots. Why do we set them off? To release the flavor, get the essence going. That's right. Also, they've got that nice sweetness to it. Right? And then from there, we'll go with my rice. OK? We used arborio rice. And I blanched this for six minutes. Now, a butter risotto-- I lived in Italy for a year. I take 22 minutes from start to finish. This-- it's not a fast track, it just gets out of the gate. We have 12-minute pickup. It's all about the toasting of that rice. And so that gives that a nice little nutty brown flavor. And that is what gives it character. From there, white wine in. Why do we put the white wine in there? To deglaze the pan, pull more flavors out of it. That's right. It's also going to give the base the acidity for that risotto. OK? We just hit that. I'm using two ladles of chicken stock, one ladle of mushroom stock. When you add that stock in the risotto, once that white wine's reduced down, it's really important that you don't flood it. When we flood the pan with the stock, it makes the rice furry. So it's almost like when you cook potatoes in water and you're rapidly boiling them-- - Yeah, the outside-- - --the outside looks. It's mush. It's the same with a risotto kernel. And so it doesn't absorb the stock as much. So it's just a ladle at a time. Let it absorb. Ladle back in there. So you can see what's happening to the risotto now. It's starting to absorb. And that's the secret behind a great risotto. So mushrooms, 30% of these mushrooms are water. Yeah. So mainly, mushrooms are a lot of water. So you've got to start out with that super hot pan. Super hot oil, release all the moisture. Yeah. Yeah. We get rid of the moisture. You're exactly right. Yeah. Then you can introduce your own flavors back into it. Some garlic in there. Yeah. And then the thyme. You get that color on them first before we start putting that thyme in there. And once that water goes, they start to take on this incredible color. A little touch of butter. OK? What kind of butter do you use? It's a salty butter. It gives it a really nice caramelization on there, and then really starts to season the mushroom beautifully as well. OK? I'm going to put 2/3 of these mushrooms into the risotto. And then 1/3 is in the finish on top. Truffle butter in. Nice. OK? We'll put some Parmesan there, which will help season that as well. Ooo. That brings it together. Helps it bond together. It does. Beautiful-- What are these little guys called? Yeah, so those are shimeji mushrooms. Shimeji? Yeah, shimeji are the beautiful Japanese mushroom. You release them in there. And this is where this thing starts to take on a completely different level. So I want this to sort of almost just fold like lava. And then from there, just get some of these first truffles in there. They won't die when you mix them in? I'm going to do a bit of both. So just literally fold them in there like that. Beautiful. Now, on-- on there, take these caramelized mushrooms. Just drop them on top so we've got some crispy, delicious-- See, you know. You-- you've seen this before. This is not the first time. And then finally just a touch. And that fresh, light, tiny chive. And so you just shake it. And it still sits and relaxes. - That looks really pretty. Dig in. [inaudible] Thank you. That's nice. That's beautiful. That's very nice.

Channel: Gordon Ramsay's 24 Hours To Hell & Back

Views: 566,770

Rating: 4.9120879 out of 5

Keywords: 24 hours to hell and back, gordon ramsay, kitchen, chefs, fox, Gordon Ramsay cooking, Paul Niedermann, Hell's Kitchen Paul, food, competition, cooking, how to cook, reality tv, signature dish, food service, culinary, culinary arts, ingredients, preparation, taste test, meal preparation, menu, final service, guest judges, sous-chefs, elimination, Los Angeles, hells kitchen winner, New York, cuisine, contest, Cooking Demo, Wild Mushroom Risotto, Season 2, Episode 10, Gordon Ramsay demo

Id: YdMgauG8R0Q

Length: 4min 1sec (241 seconds)

Published: Wed Mar 06 2019