Mushroom risotto with homemade mushroom stock

***RECIPE, SERVES TWO***

16 oz (1/2 kilo) mushrooms
1 onion
1-2 carrots
1-2 celery stalks
1-2 shallots
4-6 cloves of garlic
1 cup (200g) risotto rice
butter
cognac (or white wine, or water/stock + a little balsamic vinegar)
parmesan or pecorino cheese (or vegan sour cream instead of cheese and butter)
olive oil
chives
salt
pepper

Pull the stems out of all the mushrooms and wash the stems, if necessary. In a large sauce pan, fry the stems in olive oil until thoroughly browned. Roughly chop the onion, carrots and celery, and put them in with the stems. Cook the vegetables until they're starting to brown, stirring constantly. Cover everything in water and simmer for about two hours. Strain, discard the solids, and season the stock with salt (and/or MSG) to taste.

Slice the mushroom caps into big chunks. Finely chop the shallots and garlic. In a wide pan, start heating a big knob of butter and a glug of olive oil. Put in the mushrooms and sauté until most of their water has come out and evaporated and the mushrooms are thoroughly browned.

Push the mushrooms to the rim of the pan and dump the shallots in the center. Stir and fry the shallots for a moment, then dump in the garlic and stir to combine everything in the pan. Make another well in the center of the pan then dump in the rice. Stir the rice and let it brown for a moment, then stir to combine everything in the pan.

If using cognac or wine, deglaze with a big splash of it now. If not, deglaze with water/stock and put in a little glug of balsamic vinegar. Then add enough stock to more than cover the rice, and let is simmer aggressively until absorbed, stirring occasionally.

Then start adding additional stock in small doses and stirring constantly until the rice is almost cooked (which you should test by tasting). If you run out of your mushroom stock, just use water. When the rice is almost cooked, turn the heat off and stir in a big knob of butter and a big pile of grated cheese (or vegan sour cream instead of butter and cheese), and black pepper and additional salt to taste.

Serve and top with fresh chopped chives.

[aragusea]

Q: Why did you call it "sodium chloride" instead of calling it salt?

Q: Why did you bother making your own stock when you have previously said you don't?
A: In those videos I was talking about chicken stock, which I usually don't make time to make myself. This is a veggie stock, which is much easier to make. Even then, I don't make this stock every time I make this risotto, as I said in the video. You certainly don't have to make it.

A: Yes, and I cooked the risotto in this video in exactly the same way. I add most of the stock at the beginning and just let it cook. Then I start adding the remaining stock in small doses, stirring constantly. I don't do this because it supposedly makes the risotto more creamy (I think that's a myth), but rather I add the stock in small doses purely because I have no idea how much more stock the rice is going to absorb, and I don't want to put in too much. The reason I stir continuously at that stage is to keep the rice from sticking to the bottom of the pan and to make sure it cooks evenly, which are things you need to worry about when there isn't much free liquid in the pan.

Q: Aren't you supposed to add hot stock to risotto?
A: I've made risotto many times with hot stock and with room-temperature stock, and I've never noticed a difference in the texture or the cooking time. Maybe it makes a difference when you're making a huge batch of risotto in a commercial context? When you're just making a couple portions in a pan, the pan heats up the stock real fast when you pour it in, especially if you're using a wide pan, which is why I prefer a wide pan for risotto.

Q: Why did you say "risottos" instead of "risotti"?
A: It's quite common for English speakers to use the s plural with Italian loan words. Certainly when I went to music school, I met a few Americans who said "tempi" instead of "tempos, " and yeah, I always thought they sounded a little pompous. But this is an issue upon which reasonable people can disagree.

A: I didn't! Interesting! I have to say, though, this strikes me as a solution to something that I don't consider to be a problem. I think one of the things that makes cooked mushrooms so delicious is that you've driven off the water and replaced it with delicious fat.

Q: Is trimming the stems or taking them out entirely an American thing?
A: I have no idea if it's an American thing. It's pretty common for people to trim the ends off the stem because the ends are often a little decomposed and/or have dirt on them. With bigger mushrooms, sometimes people don't like the tougher, stringier texture of the stem, so they take it out. I usually don't take the stems out entirely, unless I'm making this recipe.

[sahilshah]

Lauren: *Leaves town*
Adam: *Gazing longingly at mushrooms* It's time to be naughty.

[jvspr]

Other husbands when their wifes are out of town: *cheat*
Adam when his wife ist out of town: *Makes Moshroom Risotto*

[Xzosk]

In before white wine


Edit: The white wine has been betrayed

[radex__]

Am I the only one who gets the impression that every recipe that he makes is his "go-to meal"

[Stdagger]

Love the use of the wild alliums as a replacement for chives. They go by a ton of names (onion grass, wild green onions, wild garlic, etc) but as far as I recall the proper name of that one is field garlic (allium vineale) so if you want to learn more about them that's the name to put into google to get to the right information (look up wild onions and you'll probably get stuff like ramps). They're also an invasive species in North America so eating them is helping out the environment in addition to saving money.
Also, they seem to have things completely backwards of most other plants as they sprout in the late fall and grow through the winter and flower in the spring... for some reason...
And also relevant to cooking if you ever buy beef or milk products and they reek of garlic odor, this plant is probably why. It hasn't gone off, the animal just probably grazed on a bunch of these which can impart a garlic-like flavor and aroma to animal products (not ideal for milk, but hard to say it's a bad thing with steak)

[flopilop]

Adam: *Uses wine in most of his savory recipes*
Adam: *Is supposed to use wine*
Me: I already know whats going to happen here :3
Adam:*Uses cognac*

[juju-been]

Took me almost a year but I finally got around to making this. I made the homemade stock too because it just feels so natural and symbiotic to use the stems for that instead of tossing them and I also had a couple of really old carrots sitting around in my fridge. Honestly this may be one of the best things I’ve ever made. I love rice and I love mushrooms and this is a perfect marriage between the two

[hjelpmegpaaisen]

Use 35 hours of your ever shortening life making stock its worth it




Long live the empire

[AtomicShrimp]

Just love the casual way you thumb your nose to the bone head comments. Bookmarking this video so I can link it next time I get the 'ewww a dog might have peed on it' comment!

[boingz]

"And I'll throw in a couple bay leaves out of BLIND FAITH that they will do something."
GOLD, Adam.

[spenserdettwyler]

Adam's making homemade stock and going out of his way to not use white wine in a recipe.


Long live the empire

[Angeltech]

Hey Adam,
this was my first time making Risotto!!
I followed your recipe but to save time i made stock with a veggie stock cube and the stems of the mushrooms of course (just half an hour boil).
Also instead of Pecorino or Grana Padano cheese i used grated Kefalotyri (Greek Salty and spicy cheese).
Other than that, it turned out amazing. So much so, that my family ate the portion i was going to take to work with me tomorrow!!

I love your recipes, most are simple and very very doable. It just took me an hour and a half to shop, cook and eat.

Thank you Adam.

[jasonlieberman]

Let's just acknowledge that this is by far one of the best cooking channels on YouTube.

It breaks down gourmet quality inn simple ways like Food Wishes, keeping it accessible for noobs but not too redundant for the more experienced.

Also some good campy humor like Chef John, but with the occasional smarter joke.

Nuggets of cinematography that apply Peter McKinnon's kinda of visual appreciation of coffee and broaden it to the whole kitchen, all without losing focus on the informative value.

All the bits of gastronomy that go into just the right amount of detail to really broaden ones understanding while still being focused on practical application in the home kitchen.

Even managing to give great air time to sponsors without ever feeling intrusive to the viewer.

I've been watching cooking vids on here for 12 years, just discovered this channel last week. This is truly top-notch content.

Big ups, Adam 😃💯😎

[rae_diant]

"out of blind faith it'll actually do something" i really appreciate how much Adam is like everyday cooks

[whiteobama]

Lauren: he’s probably cheating




Adam: making mushroom risotto

[mvxsr]

Adam, I must thank you eternally for this recipe. I made it with my uncle and it turned out UNGODLY GOOD! It was so delicious i keep thinking of it almost 6 months later! Cant wait to make it again!

[dougsisk]

So many of your recipes have become everyday favorites in my home. It all started with the flavored board, which I have now made over 20 times. Love your college professor style. So cool 😎

[kaiser]

“This is my number one ‘Lauren is out of town’ dish.”

“Half a cup of rice per person.”

*pours a full cup*

[askod]

when he said "speaking of dynamite" i deadass thought he was going to advertise explosives