Placeholder Image

Subtitles section Play video

  • So I'm going to make this beautiful mushroom risotto. Slightly different twist on the tale.

  • So sofrito's the base. It's chopped white onions and a little bit of celery. And then

  • I want to add the risotto rice. I'm using arborio rice, you can use carnaroli. A handful

  • per person. Now while that's doing that, here I've got

  • some dried porchini. So what I'm going to do is get a bit of my stock. So I'm just going

  • to give them a couple of minutes. So my rice is sounding a little hot, and what

  • I'm going to do and you could use white wine at this stage, but I'm going to use vermouth

  • which is absolutely fantastic. Now as soon as that's gone in we want to stop

  • the frying and we want to go into risotto mode adding small ladles of stock every minute

  • or so and giving it a little stir up. Literally after a minute, right, beautiful

  • porchini and look in there. I mean already chicken stock and dried mushroom taste is

  • incredible. In with the mushroom stock. Now here, look.

  • Here on the board just chop them up and straight in every last bit.

  • All I have to do now is keep adding stock and stirring it. Massaging out all the starch

  • until it's ready. Now while that's just finishing off, here

  • I've got some lovely wild mushrooms. I've got the girolle, pied de mouton, chanterelle,

  • with the mushrooms, what I want to do is I want to put them dry in and around this screaming

  • hot griddle pan. Risotto is done. What I need to do definitely

  • while it's hot is get a knob of butter. I want a nice handful of Parmesan, going to

  • mix this up. Beat that up. Lid, let it chill out. Whilst that off the heat, let's have

  • a little look over here. These mushrooms should be toasted. I'm going

  • to get these mushrooms, I'm going to pick some nice herbs. I love chervil, very, very

  • nice. I've got some parsley, tarragon. Most of that in there, leave a bit for garnish.

  • Now, tiny bit of oil. Now let's get a lemon. Squeeze half that lemon into there, while

  • these are nice and warm and while the risotto is resting. Let's plate it up. Lovely.

  • Just spoon this on beautiful risotto. Beautiful look at that. And then we get a little handful

  • of our beautiful mushrooms and we just splay them all over the top like that.

  • Then I get get a little knob of butter and put that in the middle there and it will start

  • to melt. Now just give it a tiny, tiny little grate.

  • Look at that.

So I'm going to make this beautiful mushroom risotto. Slightly different twist on the tale.

Subtitles and vocabulary

Click the word to look it up Click the word to find further inforamtion about it