Classic Mushroom Risotto by the Cake Boss! | BVK EP03

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Put the mushrooms in a bowl and pour the boiling water over them.

Let soak for 30 minutes. Use a slotted spoon to transfer the mushrooms to a cutting board.

Strain the mushroom soaking liquid through a fine-mesh strainer into a small pot. Add the chicken stock and bring to a simmer over medium heat.

Add 2 tablespoons of oil and heat until shimmering, almost smoking. Add the garlic and sauté until softened but not browned, about 3 minutes.

Add the mushrooms and a pinch of salt, raise the heat slightly, and cook, stirring, until they give up their liquid and begin to dry, about 5 minutes. Remove the pan from the heat and set aside.

Heat a large, wide, heavy pot over medium heat. Add the remaining 2 tablespoons of oil and heat until it is shimmering, almost smoking.

Add the onion and cook, stirring, until softened but not browned, about 5 minutes.

Add the rice and stir with a wooden spoon to coat the rice and continue cooking until the rice is opaque in the center, about 1 minute.

Pour in 1 cup of wine, which should hiss on contact, and stir until it is absorbed by the rice, about 2 minutes.

Pour in the remaining cup of wine and continue to cook, stirring, until it is absorbed by the rice, about 2 more minutes.

Ladle in ½ cup of simmering stock. Cook, stirring constantly, until all stock has been absorbed.

Continue to add stock in approximately half-cup increments, just enough to completely moisten the rice, and cook, stirring vigorously until the rice has absorbed the liquid.

After about 16 minutes, begin adding the stock more judiciously, a little at a time, until the rice is creamy but still pleasantly al dente.

Remove the pot from the heat and stir in the butter. Taste and adjust the seasoning, if necessary, with salt and/or pepper.

Divide the risotto among 4 to 6 plates and serve, passing extra cheese for topping the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens