My FATHER WENT WILD For This MUSHROOM RISOTTO!

bye a born right [Laughter] feels forever hello and welcome to an episode with pasta Green and pasta bro today we're bringing you a porcini mushroom risotto it takes 20 minutes as long as you spend 12 hours before collecting mushrooms from your local Woods ingredients we could not find fresh porshini mushroom we asked my dad who happened to be in Maine to bring us some it will stop the costume and it's still there we ended up getting dried porcini mushrooms let me show you what we did we put them under water for 30 minutes only and then they're nice and soft and ready to go 30 minutes have gone by they're nice and more tender and now we use a cheesecloth or something to drain on the water before we chop them up so we're using a cheesecloth we're tossing all of the mushrooms in now all the water we're going to keep and we're gonna strain it through so that any bits are left behind I'm going to be using the juices to help us cook the risotto now we've strained the mushrooms we put them on a cutting board and we chop them up okay these are ready next thing we're going to do take a shallot the shallot is an hybrid in my opinion of flavors in between an onion and a garlic it's delicious we start by adding two tablespoons of butter unsalted one quarter of a shallot in and we let it get translucent you smell it it's perfect we add the chopped up porcini mushroom I'm adding one more tablespoon of butter we have a lot of mushrooms we're using a specialty of rice which we finally found here in the U.S called via lone Nano it's delicious it's creamy perfect for the risotto recipe it's the one you want to use for risotto it's so good the alternative shapes and types of Rices are a carnaroli and Arborio perfect to make risotto now that the mushrooms have been stirring just for a few minutes they're getting to mingle with the batter and the shallots we toasterize by adding the rice and nothing else and let it get that toastiness on top scary gorgeous Dava in Roman dialect of the fear no scary gorgeous ah just like you are now with the wine once the wine goes in you need to let it smoke for about a minute to two minutes you want to raise the flame let it evaporate we're using the water in which the mushroom have been soaked and we're adding a little full about half a cup to the rice our vegetable stock is slightly salted what we're going to do is measure and taste the salt as we go once we are starting to cook it you're gonna taste it and add salt accordingly now that the rice has reduced in liquid consistency we start adding a little bit of vegetable stock at a time it absorbs and then you add a little bit more it absorbs and then you add a little bit more you don't want to drown the rice so you're gonna be adding as you go a little by little we don't want to burn it we don't want to go on forever so low to medium flame is just perfect this is not a dish where you can go and do your thing and like relax watch Netflix I just see someone yeah you don't want to be that guy you do not want to be that guy when you're making porcini mushroom risotto it's gonna burn babo Andiamo let me see just gorgeous just like you are now that I've tasted it it's time to add some salt it just needs a little bit of extra kick after the vegetable stock was sauteed already remember that there's also parmigiano so go easy it's always better to add the salt because you cannot take it back once you put it in the rice is absorbed these final juices we add a little bit more of stock we don't even think about it we know when it's getting dry we know it we feel it now that the rice is very Al Dente when I say very Al Dente it's just before it should be done which is Al Dente a little crunchy it's a little bit under that we switch it off we're ready to add the parmigiana regiano the flame is completely off now I add a little bit of extra virgin olive oil on top of the parmigiano and the rice to give it that extra little fatty component to make it even more emulsified The Parsley freshly cut it just releases all the aroma into it it's time to blend it it's perfect so creamy look at this batter on a flat plate because you want it to slightly loosen up and now top it off with some freshly cut parsley and it's ready to go it's so good it's time for the father and brother pass first we do Papa yeah bye so good that's another test a bun okay it's so good guys we gotta go everybody's so hungry don't forget to subscribe ring the Belling so that you know the moment a recipe comes out stay gorgeous and remember you are amazing and so are we give me five [Music] drying mushrooms mush shrimps some chicken stop or chicken stop stop you're in one you're in unison with your ingredients there's a song it's the porcini song [Music]

Channel: The Pasta Queen

Views: 153,184

Keywords: pasta queen, mushroom risotto, porcini risotto, mushroom, porcini, italian, main dish, italian rice, recipe, comedy, my father went wild, porcini risotto recipe, mushroom risotto recipe, autumn recipe, autumn mushroom recipe, seasonal recipe, rice recipe italian, risotto, creamy risotto reciepe

Id: _5O9KVkAAKk

Length: 6min 37sec (397 seconds)

Published: Fri Sep 30 2022