Your favourite FUN-GUY makes a Maitake Mushroom Risotto Recipe

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LEARN HOW TO MAKE AN EASY MAITAKE MUSHROOM RISOTTO RECIPE AT HOME TODAY!

LAY HO MA (how's it going in Cantonese)! I think this is one of those dishes that can be as humble or as posh as you desire. Join me in this episode and learn how to make an easy and deliciously savoury maitake mushroom risotto recipe right at home!

Ingredients:
3 cups veggie stock
1/2 onion
2 pieces garlic
150g maitake mushrooms (or oyster mushrooms)
3 tbsp olive oil
pinch of chili flakes
pinches of salt
1/2 cup arborio rice
1/4 cup white wine
pepper to taste
1 tsp chickpea miso
1 tsp chives

Directions:
1. Pour the veggie stock into a small saucepan and bring to a boil
2. Finely chop the onion and garlic. Hand tear the maitake mushrooms into pieces of similar size
3. When the veggie stock comes to a boil, set it aside. Then, heat up a sauté pan to medium heat. Add 2 tbsp of olive oil followed by the onions and sauté for 3-4min
4. Add the garlic and sauté for another minute. Add the chili flakes, salt, and arborio rice. Sauté for 1-2min
5. Add the white wine and cook for about a minute
6. Add 1/2 cup of the hot veggie stock. Give the rice a stir and allow it to absorb the liquid. Repeat this step until you are out of the veggie stock
7. In the meantime, heat up a nonstick pan to medium heat. Add and cook the mushrooms in the dry pan for about 3-4min
8. Season the mushrooms with salt and pepper to taste. Drizzle in 1 tbsp of olive oil and sauté for another 3-4min
9. When the veggie stock is used up, transfer the mushrooms to the rice saving some for garnish. Add the miso to the rice and give the rice a good stir
10. Plate and garnish with the remaining mushrooms and freshly chopped chives

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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You are watching:

[YEUNGMANCOOKING]

LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳

[luciobazzani]

Hi Wil, my job is basically cooking risottos in a restaurant all day 😂 and I have to say that your risotto looks amazing and really delicious, perfectly creamy and not over cooked! Simple recipes (especially with risotto) are always the best and tastier…less is more. Thank you for the nice video

[legendarymeals]

I TRIED this recipe and it was absolutely delicious I recommend it hands down you will not be disappointed

[Lunaever]

Just got your cookbook. Love the presentation being a photographer myself. Your Kind personality is coming through too. I’m a Mom and grandmother and my daughter is a vegan through and through. My husband loves fishing and hunting and does it in a very respectful way. So I get to choose my food from the best of both worlds. Keep up the good work. Very enjoyable watching you cook.

[vadimchevvie]

Hey, love your presentation energy - calm, soothing, relaxing. Thanks for sharing.

[laramarcal]

The poetic way you described the mushrooms was beautiful. Love it.

[goodwifeweaver]

So glad I found your channel. Listening to you talk while you cook is the most relaxed I've felt in months.

[Jahstice]

Hi Wil, is it possible for you to tell us where you got your ingredients & spice boxes from? The ones with the white lid you are using to store all your ingredients. I love how well organised your kitchen is. I need these as well!

[jenniferhuff]

I’ve never seen this kind of mushroom. I love how you describe them as beautiful, I was thinking the same thing. Another amazing recipe.

[gwmattos]

Your recipe reminds me of a recipe for pilaf that we would make on The ranch in the Central valley when we would go out and pick fresh mushrooms out in the pastures. They only difference and your recipe in our recipe is the type of mushrooms you used and the type of rice you used and both are absolutely delicious.

[matthewludlow]

Made this last night... AMAZING! The charred mushrooms were unbelievable!

[jodieveil]

Hi Will! I love your recipes and I am looking forward to making this. It would be helpful if you included in the recipes (videos) how many servings they make. Thanks! Much appreciated.

[doodahgurlie]

Those mushrooms really are beautiful! And anything that has mushrooms is automatically delicious to me. :)

[philipantoni]

I'm already in love with your shiitake/sake Risotto 😍 so I am very glad we have another version from you now! All your recipes are so incredibly delicious 🤤

[loidabrinckhaus]

Thank you so very much for having your ingredients listed cause I like to take a picture of your plate with the ingredients underneath. LOVE your recipes

[Cristobels-Green-Boots]

Knife skills — I’m impressed!
I started sourcing the ingredients straight away — thanks for sharing!
🙏🏻💔🙏🏽

[Pops_Gambit]

Dude you truly love mushrooms. You’re always dropping a new mushroom recipe pretty steadily. Love it man. Do you have a personal favorite? 👊🏽 🦇

[carolynmilheron]

I add soy bean paste to everything. Gravy is really good with the paste as well as mushroom powders lion's mane and reishi.

[Sssmaug]

Oh! 😍 That mushroom is a work of art! I would frame a photo & hang it on my wall, so beautiful! 💓 I'd never be able to tear it apart & eat it, lol.

[fightingdopinion]

LAY HO LAY HO You just made my day with this dish. Thank you :)