Julia Child’s Favorite Mushroom Risotto | Cooking with Lidia Bastianich
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- เผยแพร่เมื่อ 27 มิ.ย. 2024
- Recipe and tips: to.pbs.org/3MsLtvr | #LidiaPBS
Welcome to Lidia’s kitchen! Lidia shows us how to make Mushroom Risotto, one that she makes often at home. She reminisces as she cooks, and tells the story of opening her first restaurant, Felidia, as young woman. Hear what happened when Julia Child and James Beard came in to the restaurant asking specifically for the Risotto.
Lidia Celebrates America: Flavors That Define Us, an all-new hour-long documentary special featuring chef Lidia Bastianich, will premiere May 31 at 9/8c right here on the PBS Food TH-cam channel. Lidia will join in the live chat to reply to Q’s and comments from viewers like you!
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#LidiaBastianich #Risotto #MushroomRisotto #RisottoRecipe
Host
Lidia Bastianich
Executive Producers
Lidia Bastianich & Laurie Donnelly
For Five O’Clock Films
Series Producer
Callie Wiser
Producers
Erika Heymann
Kendra Gahagan
Editor
Mark Dugas
1st DP
Josh Kun
2nd DP
Yasmeen Jawhar
Grip
Alex Seel
Assistant Editor
Peter Norton
Supervising Culinary Producer
Amy Stevenson
Culinary Assistant
Jenny Acosta
Hair and Make-up
Lisa Makowski
Studio
MCM Stages
Music
APM
For GBH
Post production
The Outpost, Dave Bigelow, Beth Godlin Lillis
GBH Digital
Tory Starr, Anna Fort, Zack Waldman
GBH Legal
Jay Fialkov, Raven Smith
GBH Lifestyles
Emily Stevens, Jonathan Trimby
For Tavola Productions
Supervising Producer
Tanya Bastianich Manuali
For PBS
Executives in Charge
Adam Dylewski, Maribel Lopez
This digital series is produced for PBS by GBH, Five O’Clock Films, & Tavola Productions
which are solely responsible for its content.
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With her gestures and comments, she inspires the taste of the food without you being there and always brings a smile to my face.
Lidia is great
I do a spinach and mushroom rissotto. I find that by frying the mushrooms first and then adding them back to the partially cooked rice, you get a more intense mushroom flavour. I do everything else the same as what you did. Gorgeous recipe!
Omigosh "gimme that piece!". And "if there's wine!" I love how they interact 😊
Julia Child and James Beard showing up. That must have been so exciting and scary. Julia asking for a lesson must have felt like such an honor but if that was me, my mind would have to short circuited lol
What a legend!
Thank You Lidia, you’re the best.
I want that blue pan.
I think it's a Le Creuset braiser pan.
Thank you!
@@PlantNative You're welcome!
Felisitasion
Looks delicious!!!!
Bonswa madam LiDia filisi tasion bontravay
One very hot summer day in Florence during a short break in a UN conference, Italian gourmand friends took me to a small delicatessan for a quick lunch consisting of a cool multi-coloured citrus (orange and lemon) risotto. Perhaps there was fennel in it I can't quite remember, but I think so. It was delicious and cooling, and so perfect for this blistering hot day. Any suggestion for a near recipe?
I’ve always been afraid to cook risotto. Everything has to be just right. Most important, you mentioned the “fondina” bowls. I’ve been all over Italy in the last two years, and I was impressed by these deep bowls with the wide rim. I can’t find them here in the States, other than Corelle, which isn’t Italian and only comes in white.
Look for "soup plates". They are just right for so many dishes.
No garlic?
Bontravay madame mwen felisitew anpil
It looks like a simple process, but for some reason, for me, the simplicity is deceptive. I always mess it up. Ugh