How To Make Perfect, Creamy Mushroom Risotto

Today I show you my secret weapon for making any risotto impossibly creamy.

Recipes:
Mushroom Risotto

Brodo Recipe

Sizzling Chicken Fajitas

Sunday Supper

PATREON:

Music By GurtyBeats

[NOTANOTHERCOOKINGSHOW]

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[mattygstring]

Your passion for your food honestly makes you the best YouTube cooking channel I've come across. Thank you for creating. Love from the UK 👏🏾

[dimesinger]

Wife made this last night and it was (is!) incredible. Instant comfort food, especially perfect for cold/cool nights. Flavor and texture are on point.

[ef]

18 years in a kitchen this year, mainly Italian.

You sir, are the first person I have ever seen toss risotto like that.

[anhny]

I never cooked much in my life until I came home from a two month Italy trip where I enjoyed some of the best food of my life. It inspired me to start cooking more and I just recently discovered your channel and it's upped my game! My wife and I both thank you!

[jessicaschofield]

My husband and I watch all your videos!!! We haven't missed one. Your truly talented and a great teacher. I've learned so much just from watching your videos .

[meh-]

Made this with honey and puffball mushrooms that were foraged yesterday. Amazing! One of the best lunches I've ever had.

[milk-it]

Nailed it. The truffle butter and mascarpone are the perfect amelioration to a mushroom risotto. Beautifully executed, too.

[carolyns]

I made this last night ! Amazing ! So flavorful ! I messed up a few steps and the recipe was very forgiving. Do not skip out on the roasted mushroom topping just a fantastic addition excited to make other risottos now thank you Steve !!! You’re the best !!! 😋

[gregycalbert]

I love this guy and honestly I want to take one of his tours. He's straight forward, authentic and not arrogant. This best Italian, cooking chef on the internet

[mattiatorre]

Hi, as an Italian I must say (like basically all your other italian recipes) your technique is immaculate and the final product looks awesome!👏👏 Just a tip: to assure an even toasting (tostatura) of the rice, when I cook mushroom risotto I prefer to take out from the pot the diced onion and mushroom which as you did should be cooked first with butter/olive oil, so that you can avoid to slightly burn some pieces of them while toasting the rice (in the remaining butter/olive oil, or sometimes even with no fats at all, even if it becomes more difficult to manage); I add them back on after I deglaze the rice with the wine, since from that point on there will always be some liquid in the pot so they can't burn. As always, keep it up!

[Kayla_Kimbrell]

This is the kind of rice dish I crave when I'm sick. Starchy, creamy, flavorful. Soul stickingly warming.

[schafer]

I followed your recipe to make this last night and it was probably the best risotto I've made (I've done more than a dozen). My wife and son agreed. Super creamy and luxurious from the mascarpone, as you promised. I'd suggest prewarming the serving plate if you use a shallow plate like you showed, to prevent rapid cooling. Thanks for sharing the recipe!

[BenEller]

Oh man, I am TOTALLY making this soon. The marscapone is such a great idea!

[simonhi]

Absolute classic, I cannot say just how much I love risotto. Ever since going to a back street restaurant in Siena ten years ago, I had a risotto of pear and Gorgonzola, finished with walnuts and a glass of ice cold house white wine. The best 7 euros I ever spent and one of my top five favourite meals.

My wife loves honeyed and thyme pork chipolatta sausages with peas and lemon thyme. The one thing that makes the biggest difference for me is whipping in small cubes of fridge cold butter to emulsify into the sauce, then do the same with the parmigianno. Then … put a lid on it and wait for five minutes. Bella

[Ena]

Stephen, I'm so glad to find your video again. My mom requested a shrimp scampi risotto (requires garlic) for mother's day dinner, and while I am very confident in my cooking skills, I never follow recipes, but I've also never made risotto. Making rice alone scares me and I always rely on my rice cooker, but watching your video made me feel better! The recipe she gave me looked so simple, but I've seen so many people whose risotto just didn't turn out through so many comments. It seemed like they just winged it, dumped too much liquid in at once, messed some type of measurement up, etc. I'm so excited to make this now.

[phill]

I just received my Made-In saucier. I christened it with this dish. Bravissimo!

[TheSemperClan]

I just did this marscarpone trick in my mushroom risotto today and oh my gosh best risotto ive ever eaten seriously great idea thank you

[woniyawaken]

I make your caccio pepe all the time. Best recipe out there. You often cook with meat, and I'm essentially vegetarian, but bro? I have learned SO much from your channel. THIS? I am making this tomorrow night for sure. Subbing with veg. stock. But the mascarpone and truffle butter? Lovely and genius. Thanks for your channel.

[jonetxaniz]

I’d seen mascarpone used as a substitute to the parmigiano+butter combo, never WITH them. But doubling up on the cheese cannot possibly be a bad idea, so I’ll give it a try!