Marco P. White Classic Wild Mushroom Risotto

okay what we're gonna do now is a risotto of wild mushrooms tuna grams of wild mushrooms 160 rice 550 500 Mills of stock bit of water olive oil 8 and onion again again cook it without color and this time this time we will use the chicken stock it's just a little bit more robust with the mushrooms on that a little bit more flavor nice to cook we used to do a roast beef our a roast pheasant with the risotto of wild mushrooms or white truffles so it's a great it works very well with chicken or with guinea fowl white game like a pheasant or a partridges risotto my rice for us and once again splash of white wine again about a hundred mils to start with a chick who stopped what we're gonna do here is we're gonna prepare these wild mushrooms which I got from the supermarket and I want to chop them to fine because I kind of like the shapes of some of them but something like that just just chop it into three or four and say leave that one in half it's again it's up to yourself that wouldn't three because what you want to do is when you fry them you want more to cook evenly together and there seems a lot of mushrooms here but once they start to cook they'll shrink down to release their water you could use normal mushrooms but it wouldn't be the same thing but if we're honest in the new forest porcini is grow everywhere in the season October November time there's a lot of them around just make sure you pick the right ones I'd say you know hundred mils hundred mils again you know just slowly yeah there's no rule just don't put all in at once just bit by bit and keep on working it so saying what we should trying to is retain the beauty of the mushroom then chop them up just for the sake of chopping them up and also if you chop them too small you lose all the texture that's may seem like a tremendous amount of mushrooms but once they're cooked down there the water will release and you'll see and when flavor this risotto with a bit of thyme a little bit of time just at the end just to give it that little flavor this time of mushroom works very well together rosemary would work well past it would work well if what you've got I mean it depends on the time of year yeah you could use a bit of sage if you wanted cuz Asian sets work very well you could use time you could use resently chives go well with mushrooms yeah tarragon goes well with mushrooms pastic as well with mushrooms I wouldn't use basil because it's not a natural combination by staring it you're rotating the rice which allows it to cook evenly it's absorbed in the stock evenly it's cooking evenly look a few mushrooms did a lot of oil if you wanted to go that extra mile crush some garlic some finely chopped shallots sweat them off in with your mushrooms it's not necessary but if you want to go that a little bit further it's your choice I mean if we're honest most packets have instructions yeah 17 18 19 20 minutes you know just have a go it's not it's not difficult a bit of onion sweat it off once you're confident of making these also you can make up your own flavors your own combinations it's your choice if you look at the grains now they're still very white they're solid when it's cooked perfectly what you will see that has a translucent quality to it but that little white feed in the middle use your packet which it says on the back to it on the rice you bought to be your guide yeah as I said everyone's stoves different it's different and when you think I took the mushrooms I chopped them up while I was here chop the onion everything is done within 20 minutes and I think it's a great meal once a week to get the children as you can see how they've just collapsed yeah there the volume is now half and it'll go down even more but by cooking your mushrooms you're releasing the water by releasing the water you're intensifying the flavor of the mushrooms and that's what you're trying to achieve is that intensifying that flavor and by using the Knorr stock it's straightforward and what I'm going to just give these mushrooms a little bit of a boost again it's optional it's truffle oil I'm not the greatest thing in the world of it but for the domestic kitchen I don't need a bad thing and a little sprig of thyme truffle all is built at that little things have in your cupboard he just puts that little bit of flavor in the mushrooms and especially in the risotto and we won't put the mushrooms in until the very last mate is what we don't do is boil the mushrooms as you can see it's coming together very nicely now I was brought up by my mother to eat risotto alla dente but you know Mama's Italian your name and I do like my risotto identity what I regard in pasta is our identity most people glasses completely raw the Italians are very different you know and again don't be dictated to by a recipe it's what you like and that's the key of cooking is cooking for yourself and I was going to keep half the mushrooms back purely for presentation but I've decided not to just let's put them all in every ounce of flavor every drop of flavor back into the risotto because when I get a result of mushrooms I want lots of mushrooms I want that texture I want that flavor of the mushrooms and again that but Ernest gives it that richness gives it that velvety texture okay again you can use vegetable stock I chose to put all the mushrooms into risotto to get every drop of flavor which is possible into it if I was in my restaurant I'd make a mushroom stock and that would be the foundation of it we haven't got the time to to mushroom stock at home so we have to make the most of what we've got and we go down the supermarket we take the mushrooms that they've got we get the rice the stock which is a very good stock and we do the best that we can do is if you want to start buying porcini mushrooms they need to be paying a fortune for it you get my restaurant in st. James Luciano it will cost you 20 pounds a portion of risotto porcini it'll cost you 75 pounds three risotto white mushrooms and so you know it's what can we do to make something delicious without having to spend a fortune and this is it

Channel: Fabio&Fili BurgerLovers

Views: 777,135

Rating: 4.8841138 out of 5

Keywords: fabio fili burger lovers, catania, sicilia, recensione, review, hamburger, hotdog, Marco P. White Classic Wild Mushroom Risotto, marco pierre white, mushroom risotto, marco pierre white cooks, wild mushroom risotto

Id: -oxjhgVp4y4

Length: 8min 16sec (496 seconds)

Published: Fri Jun 29 2018