Mushroom risotto with homemade mushroom stock
ฝัง
- เผยแพร่เมื่อ 30 ก.ย. 2024
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**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.
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
Q: Why did you call it "sodium chloride" instead of calling it salt?
A: Because I was drawing a connection between salt and MSG - pointing out that they both contain sodium, and can both be used to season food. I also think that sometimes people avoid MSG because it has a scary chemical name, and I was pointing out that normal salt has a chemical name too. There are, nonetheless, some legitimate concerns about MSG, which I discuss here: th-cam.com/video/E-POAKKH5IM/w-d-xo.html Also, some people below are "correcting" me, saying that the salt in the video is iodized table salt - and that is not true. It's Morton kosher salt, which is not iodized.
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.
Q: Didn't you say in your previous risotto video that continuous stirring is unnecessary? th-cam.com/video/GbgyJ5YOD0E/w-d-xo.html
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.
Q: Did you know about this method for cooking mushrooms in water, allowing you to brown them without dehydrating them and also causing them to soak up less oil? th-cam.com/video/XLPLCmwBLBY/w-d-xo.html
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.
I love these vids. Very quick and clear
I really love those QA comments under your videos. By the way the best thing abour your videos is that you show us recipes you actually do make at home. My favourites are your pizza and porkchop recipes. Great channel, hope you'll continue to have fun making TH-camvideos. Much love from Germany
Are those tomatoes in the fridge? I thought you weren’t supposed to chill them, as you showed in your homegrown tomato video, they lose a lot of flavour
@Adam Ragusea didn't Heston say that mushrooms don't absorb water?
And earlier you said that cooking garlic towards the start wouldn't make you taste it. Please don't attack me
I'm sick of these strawmen Q and A's Adam.... I trust your advice less because of how you write these things to insulate yourself from criticism
Lauren: *Leaves town*
Adam: *Gazing longingly at mushrooms* It's time to be naughty.
😂👏👌
Mushrooms: *Please Lauren, come back. PLEEEAAAASEEEEE*
You make it sound like he shoves those mushrooms up his ass
Kimmy Seon u don’t?
@@wyattzhao1356 I prefer a dildo
Other husbands when their wifes are out of town: *cheat*
Adam when his wife ist out of town: *Makes Moshroom Risotto*
@@MBSilva i don't like mushrooms beacuse they fuck up my stomach when i eat them.
Ozzymandias same!
I do the same thing when my wife is out of town, I make all the things she won't eat but I love.
@@Ozzymandias493 instead you cheat on your wife?
he did make enough for 2 :)
In before white wine
Edit: The white wine has been betrayed
Very sad
a moment in history to be remembered
Long live the Empire
next hes gonna say vinegar leg is on the left
@@161friends That's like half a JoJo Reference smh
Am I the only one who gets the impression that every recipe that he makes is his "go-to meal"
Considering you probably make one to three real meals a day, seven days a week, it makes sense to have a decent amount of go-tos
Lmao, yes
@@32OrtonEdge32dh eh, knowing 4 meals is enough for a week of 1 meal/day.
But yeah, makes sense for a cooking youtuber/enthusiast.
I do have many go-to meals for different purposes, given that I have many different purposes.
@@aragusea Understandable. I have like three :D
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!
Agreed! I don't know if I should be suprised to see you here or not.
hey, atomic shrimp love your videos!
This guy def freaked out and made himself look like an ass before in his comments. Just ask Internet Shaquille
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*
@Sorley Walker th-cam.com/video/dQw4w9WgXcQ/w-d-xo.html white wine was created for cooking purposes. Check it out
*visible confusion*
shaun I know that link
shaun man I can’t believe how the ancient Romans created wine wine to cook. I always thought Romans would well drink it. The video is very interesting
Haven’t found Dad yet bruh
Damn, we really do eat stuff from disgusting dirt.
Neat
you are the all-singing all-dancing crap of the world
@@aragusea uff burn..give it to him ragusea!
Not only that, living people touched your food before you ate it!
@@sssreggiN forgive me if you know this, but I just want to make it clear to anyone else reading that I wasn't trying to burn the OP. "We are the all-singing all-dancing crap of the world" is a quote from Fight Club, and it's basically just a profane version of "ashes to ashes, dust to dust" from the bible, or "we are stardust" from that joni mitchell song.
Hooray for Dirt!
Use 35 hours of your ever shortening life making stock its worth it
Long live the empire
GetSlakta I mean if you have a crockpot it literally takes no effort, but those are banned in the empire..........Long live the empire
For the record, veggie/mushroom stock is much quicker and easier to make than chicken stock, which is what I was referring to in that video.
Adam Ragusea point taken
Yeah, because you can't just let it simmer on the stove while you go do other things. We're talking less than five minutes of actual effort. Enjoy your supermarket stock (or more likely gas station sandwich).
😂 Jesus. Lotta salt in this comment section.
"And I'll throw in a couple bay leaves out of BLIND FAITH that they will do something."
GOLD, Adam.
makes sense, any broth or stock needs at least a little seasoning, it's one of those background flavors you cant detect but without it the food can seem somewhat lacking in a way you cant really describe. I see the same thing with Thai food, alot of people avoid fish sauce thinking it will give the food a fishy taste so they leave it out and their stir fries wind up kind of flat and bland, so they usually try to compensate by using extra soy sauce which just isnt the same. They tend to do the same thing with oyster sauce (which despite the name doesnt have any oysters in it, its basically thick swee saltyt soy sauce), they tend to leave that out also assuming it will give things a fishy taste or that its too thick so they leave it out, which effects the flavor and texture since now their seasonings are too thin and just get sucked up by the rice and you wind up with salty rice with plain veggies instead of a good stir fry.
@@arthas640 "alot of people avoid fish sauce thinking it will give the food a fishy taste "
That's because it does just that. Pretty gross IMO.
@@isodoubIet well sometimes a spoon of fish sauce gives the food you eat enough salt and umami without giving it that fishy taste but a lot of it can make whatever ur making a bit fishy so i think sometimes adding a spoon of fish sauce to that dish is good.
And yes I know people dislike the smell of these condiments
For me, it depends on the taste. For example, fish sauce. I would take like a dip on it in my finger then see if i like it. Most of the time i don't. Because they have that "fishy" taste that really ruins my appetite. But sometimes they are not gross and actually tastes nice.
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)
I had no idea it was edible for humans but my rabbit used to like them. 😂 We called it onion grass.
My father would regularly pull up a handful of these, rinse them off in the sink, and eat them with his dinner after slicing off the root ends. We just called 'em green onions.
@@JohnBodoni interesting, I haven't eaten the bulbs yet but they certainly look good
@@aragusea they're a lot stronger than most store bought onions, in my experience, so be careful when adding them to your recipes.
I didn’t know that alium was such a unknown food. Here in sweden it’s very prominent and it’s mostly used in fish dishes
Adam's making homemade stock and going out of his way to not use white wine in a recipe.
Long live the empire
Good people still know how to copy and paste
when he said "speaking of dynamite" i deadass thought he was going to advertise explosives
Lol
Lauren: he’s probably cheating
Adam: making mushroom risotto
He's having an affair with fungi people
@@withnail-and-i Adam's gay cuz he's having an affair with a FUNGI
Uzair Khan
*get the absolute f out. NOW*
(Lol)
I feel like your profile pic is a cursed image, White Obama.
Plot twist, this is his alibi video.
Adam's me time, away from his wife = Mushroom risotto time
Gotta love his priorities!
I have 3 roommates and i work a ton so I'm rarely home whereas they're usually home, they also love to wander into the kitchen whenever i try to cook so i generally only get small windows of time in the kitchen. It's rare for me to have the house to myself but when i do I tend to spend the whole time cooking. I had 2 hours of alone time last weekend, and just like Adam I wanted to make a food I love but everyone else doesn't so I spent it cooking a fancy daal (indian lentil soup). I tripled the normal recipe since i love it so i wound up with over a gallon of the stuff and I've been eating it all week. I'm happy as a clam and healthy as a horse, but I've been farting like a herd of water buffalo.
"you were probably going to take [the stems] off or trim them"
uh.... yeah, I definitely do that. I definitely don't throw them straight into the pan.
Yeah, that's perfectly good mushroom going to waste if you're not at least using it for another purpose like this. When i do mushrooms to go with steak or a burger, i like to slice vertically with the stem on. If i want smaller pieces, i'll just remove them and chop them up with the caps.
@@ActionCow69 i slice off the very end of the stem, or the "root" of the mushroom, i alway find it's extra hard and dirty i like to get rid of it. But i keep most of the stem
I didn't know anyone took them out tbh
Same. Use up everything.
Why do people throw them out? the only thing i can think of is its a holdover from when mushrooms were wild (many mushrooms have tough stems but cultivated ones are bred to be soft). Some things like sifting flour are just holdovers from when it actually had a purpose, like with sifting it's useless now since flour doesnt clump as bad as it used to thanks to better packaging and quality control, and its sifted before packaging. It used to be common back when people used mill stones instead of metallic mills to also get tiny bits of stone or sand in your flour from the milling process.
when he said "speaking of dynamite", I got scared he was gonna but gunpowder to season
there are a couple weird recipes that do use gunpowder. it taste like crap but they do it out of tradition. There's a couple drinks from the British Army, East India Company, and their colonial forces that used it, such as the drink "Gunfire"
“This is my number one ‘Lauren is out of town’ dish.”
“Half a cup of rice per person.”
*pours a full cup*
2 person recipe
leftovers! Also he has kids who might want some
Ladies and gentlemen, we got him.
I mean, who eats half a cup of rice risotto?
children my G children
Let's just acknowledge that this is by far one of the best cooking channels on TH-cam.
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 😃💯😎
Wow, nice break down, this is like an essay
And unlike Chef John he doesn't sound like he's ending a sentence on every other syllable.
@@wright96d chef john is the best
@@aragusea His recipes are good but his cadence drives me batty after just a few seconds.
@@wright96d I think it's part of his way to keeping things very user friendly. People who know very little about cooking, those with weaker hearing, and maybe even beginners and English can learn from his videos without having to read the captions (which didn't exist here when John started and still aren't exactly reliable anyway)
I had risotto once. Risotto Nero, specifically. Tasted a bit metallic, for some odd reason...
Bruh and I thought I was safe from random JoJo references
this is a cooking video how the fuck
Take the like and go
MUUUDDDAAAAAAAA
Best Boi
"All food grows in rotting dead things, its called dirt" Adam - 2.6.2020 😂👍
i hate how picky some people can be about a little dirt in their food. I grew up on a farm and it's completely harmless and some studies show that people who eat food fresh from farms can actually have a stronger immune system since their bodies are exposed to small amounts of harmless bacteria in soil and on their produce. Some foods are so heavily sanitized now that I've used store bought cabbage that cant even be fermented into sauerkraut because theres not enough natural, harmless yeast on it to even grow in ideal conditions. I also people throwing away tons of produce just because it looks a little oddly shaped or has a little dirt or discoloration on it.
In poop and rotting dead things* 😂
You do not care about your rice staying white??? WELL SIR, I AM AGAINST RICE MIXING XD
B A Y L E A F
Boris: heavy breathing
_or maybe 2_
*or maybe 3*
Yes! I see you have culture!
"out of blind faith it'll actually do something" i really appreciate how much Adam is like everyday cooks
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.
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
Lauren: "I hope he's not thinking of other women."
Adam: "Just a little sodium chloride."
Are you alternate reality Adam Driver that pursued cooking instead of acting?
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 😎
That's great to hear!
Instructions unclear
Resulted with vomiting razor blades and pins
hmm?
@Joel Vargas
Your stand is Anti-Pearl Jam.
@@aragusea it's a JoJo reference 😆
Rip best character from part 5
The one time you're told to deglaze with white wine and you hit us with the "well... no."
2:28 Why I season my risotto, NOT my stock.
4:33 "but all food grows in poop and rotting dead things, it's called dirt"
Vegans: •~•
my garage band was called "umami grenade"
This is gold
Last time I was this early Adam was seasoning the board
What about some pad thai recipe, i ate one and im in love but its expensive so it woud be fun to watch you do it( if you have one )
that's on the list, for sure. obviously not an "authentic" pad thai, but a simplified version of the Americanized restaurant version.
@@aragusea I'd also be interested in seeing a chili recipe before the winter season comes to an end.
@@aragusea sounds great
I am Thai, it’s quite easy and cheap here. 555 oops hahaha.
He did it
This gives me ptsd. I made this all the time in Legend of Zelda: Breath of the Wild.
Hylian rice and wild mushrooms
*guardian sound intensifies*
quote of the year: “all food grows in poop and rotting dead things. it’s called dirt”
Hey Adam, i'd be interested to see a behind the scenes video where we can see you work on your videos when you're cooking and editing!
He only shows us the edited version for maximum flavor.
"Why I season my risotto, not my stock."
found the comment i was looking for!
6:20 - “speaking of dynamite...” I thought we were transitioning to a very unusual in video promo.
why I season my yard not my risotto
Other marriages
Husband: “Wife’s gone, KIDS WANT ICE CREAM!”
Adam: “mushroom time”
Elder Rusty no it’s husband: LAURENS GONE, COME OVER LETS BANG!
Adam: “mushroom time”
I actually made your recipe (had to tweak it a bit as some of the ingredients were not accessible). That umami grenade is a very real thing. And I hated mushrooms, as a kid. I was kinda surprised I nailed it on the first try. Best dish I made in a while
Dude I love mushrooms, thanks for this. I'll probably cook this tonight.
Edit: it was great, but I didn't have stock so I substituted it with water. I still really liked it though.
Good luck!
Tell us how it goes!
Who are you kidding? XD
Was it good?
@@polarisation damn I love your name
Why I risotto my board, not my mushrooms
Well Adam, I've been in the kitchen for a few years now, and you've taught me a lot.
But I feel like an idiot for not knowing you could literally just pop the stem off of a mushroom instead of trying to cut it off perfectly like a tool. This may be one of the best takeaways I've had, though it pains me to admit it.
It doesn't work with all mushrooms. But it works with quite a few.
It may be just me but the white ones tend to break at the tip or middle most times and the completionist in me gets a bit agitated.
Or you just rinse them quickly and toss it all in. It's cooking for ~20-30min; everything dies.
I am fortunate enough to have a family mountain house near a large forest, and we pick great amounts of wild mushrooms, primarily Porcini. And once you get used to porcinis, it's really hard to go back to commercial ones like cremini, portobello etc. You can buy dried porcini, but it is expensive. The upside is that the are cost effective when dried up, a small amount will make your soups, stews and all sorts of food sooo much better. So to anyone who likes mushrooms, as often as you can, go porcini. Aside from truffles, the best and safest mushroom there is.
“Why I season my dog’s faeces, NOT my alliums”
most phallic looking shallot I've ever seen @ 3:59
Your last name suggests that your ancestors were from Ragusa, or the city of Dubrovnik, in Croatia.
or Ragusa, city in Sicily, Italy
@@marle481 if I remember correctly he mentioned his grandma being from italy or something like that, the video was about some pasta recipe
@@freddimehrcurry garlic video maybe ?
The family is from Bari, which is right across the sea from Dubrovnik, so I'm guessing that's where the name comes from, rather than the Ragusa in Sicily. But it's just a guess.
Hey, Adam, I know this is an older video, but that "wild onion" in your yard is probably Allium Vineale, or Crow Garlic (Or Onion Grass.) It's a considered a Noxious weed by farmers, but is perfectly edible, unlike Allium Canadense, which has brown bulbs and can cause Gastrointestinal issues in children and reduces Iodine intake. (It's also killed horses, unlike Allium Vineale)
I'll make the vegan version of this risotto. Thank you.
Same
Oh Boy I love giving away my privacy to a corporation to get discounts which only are baits
Privacy is a myth mate
@@Videohead-eq5cy yes it is but sometimes you can minimize what you are showing
The fact that you gain points for the receipts means that the data gained has new value which can be sold. I know that Google knows my location and what I do for Job and free time and what I buy from online shops. This app let's you give away for data willingly which I find a bit more problematic than the points mentioned above
I used apple cider instead of cognac or white whine. It was delicious 🥰
Adam: “Just a little sodium chloride.”
Comments: “Actually dude, it's salt.”
A: “That's what I said.”
C: “No dude, you said sodium chloride. Yes it's the same as salt, but you could've just said salt instead. Everyone in this town knows you're a boy genius dude, you don't need to say overly large words to sound more intelligent. The fact of the matter is that nobody cares how smart you are. If anything, calling simplistic objects by their scientific name ironically makes you seem less intelligent and more pompous. I know you're smart enough to be better than this.”
Dude did you read the whole green text / see the voice over of it? Shit was mad funny while existentially crisising
Genius? He can’t pronounce a simple word like risotto .reezohdoe ? My god lol
LOL! "Throw in a couple of bay leaves with the blind faith that they will do something" I feel the same each time I add bay leaves to anything. Chives and tarragon are the first herbs coming out in the spring and my favorites. I'll try this in a barley risotto and add to the stock, the water of rehydrated dried wild mushrooms I should have used already. Thanks for the idea.
No Jimmy, it aint sodium-chloride, its *SALT*
Anyone tempted by thd ad the app collects your shopping preferences and sells that data on for a profit
So that then you might get ads for foods you might want to buy, rather than ads for things you don't want?
@@lwilton correct but its better know how these thing operate in case you dont want your prefrences being sold to the highest bider
Its important to take mushroom stock of things you enjoy when the wife is out of town!🤓👍
Hey Adam, just curious- when do you use red vs yellow onions for stewing? I've always heard red onions are the best for eating raw and the worst cooked.
I think there's no difference in the cooked taste, and only a minor difference in the cooked texture. I usually just use the red ones for color.
I find yellow onions are sweeter red onions have a stronger taste and white onion is that regular onion taste
The teigen bully pan has not aged well 😐
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!
"WHO COOKED THIS RISOTTO" - Gordon Ramsay
Boring person: tastes good
Ragusea: umami grenade
Fetch Rewards collects 100% of your phones data (e.g. all your photos, contacts, and anything else on your mobile) and GPS coordinates 24/7. Don't use it.
To make the perfect stock for a mushroom risotto: dissolve a vegetable (or chicken) bouillon cube in very hot water, add a few dried porcini mushrooms and a splash of soy sauce. Let it cool down to room temperature. It only takes about 20 minutes for porcini to rehydrate and you can use them in the risotto afterwards.
0:01 vsaus michael here!
2:09 "It tastes like dish water"
It is dish water
i haven’t been intimidated by food until he said “umami grenade” at the end of the video
Here before the Q&A comment
"I'll just throw a couple of bay leaves in, out of blind faith that they will actually do something" *Truer words have never been spoken*
You're meant to fry the bay leaves in the oil that's how the flavour releases and adds to the dish otherwise if you still don't consider it worthwhile using bay leaves I will recommend ground/ whole cloves and or black cardamom
Are you joking? Bay leaves are incredibly strong.
@@isodoubIet I am concerned that ADAM can't taste bay leaves
@@neosori6236 Might be a genetic thing like cilantro. My usual problem with bay leaves is I often add too much and they overpower the rest of the dish!
@@isodoubIet I haven't heard of anyone not being able to taste bay leaves before and as an ingredient I do agree that bay leaves can easily overpower dishes
''Now you can deglaze it with white wine..."
*Doesnt use white wine to deglaze it*
Adam has been kidnapped guys, we must save him and expose his evil clone!
long live the empire
Just discovered you, watched two other vids before this, hit that like button even before viewing it? Husband hates mushrooms 🙄 I adore them. 💚
wow the first time i’ve seen someone use onion grass in their food. me and my friend would play with it all the time in first grade. we even made a birds nest out of it.
Bruh why tf razors coming out of my mouth
Adam: I'll deglace with....
Me: WHITE WINE
Adam: cognac
Me: :o
"I'm using creminis"
Uses portobellos
"hates mushrooms"
Get a divorce
Enjoyed your video ... thank you for sharing it. I had risotto for the first time last week and I'm 70 yo!! Loved it, although it came in a large bag. I live in what they call a city, but it's really a large country town, the proper rice for risotto isn't available. I'll look for it when I go into the real "city", about an hour away. Again ... thank you!!
Adam: "Here's why I put white wine in everything...accepts dishes that have white wine!"
muddi900 EXCEPT*
2:35 You keep your m&m's in the fridge?
Where ?
There won't be mushroom left in my stomach after making this! Yummm
That's a good question...do Bay Leaves actually do anything much for flavour?
Janice Hamilton probably a minimal effect on flavor if anything
This was the first Risotto I ever made. I never ate mushrooms growing up as the family just didn't like the texture of them. This is one of my favorite dishes to make now.
I know what i do when my girlfriend isn't home
I drink lemonade because she's allergic to lemons :)
Finally, someone used the right amount of garlic! Others always say to put 1-2 cloves...savages.
1:48 now im expecting a bay leaf video in like 3 to 4 weeks lol
Just wanted you to know how much I appreciate that when you say "if you want to make this vegan..." you're not snarky at all. Most of the non-vegan foodtubers I watch can be downright ignorant in their comments.
*Brad Leone has left the chat*
Thanks! I admire veganism.
What point are you making about Brad? What has he done?
th-cam.com/video/Yxs_mTRjLAU/w-d-xo.html
great veagan cook for you :)
Love the recipe! What are your feelings on the "you shouldn't stir risotto because it makes it gluggy" thing?
I’m a college student with not much time or energy, so I made this with a pre-made vegetable broth from the store the other day.
It still turned out really good! I guarantee making the broth at home would make it even better, but for those who don’t want to do that, don’t let it hold you back.
I do wonder, though. If one were to half the recipe, should they try to approximately half the area of their pan? I’d usually use a 10-inch frying pan, because that’s what I have, but I was afraid that the broth would boil away before actually cooking the rice, so I used a 7.5 inch pot, which has just 4 sq inches over half the area of the 10-inch pan. The finished product turned out great, but did i even have to worry about this?
Goddammit, Adam. These videos are too rewatchable
By the way, onion and garlic skins go great in stock- no need to peel, they can contribute a lot of color and flavor! It’s what I do
1:55 Cant help but notice how much the mushroom bits broke down into what looks very meaty to my eyes. like it looks like it has chunks of stewed meat in it
This was absolutely delicious! Thanks Adam for raising the level of my cooking by a hundred pegs!
love your videos mate. They aren’t like any other cooking channel with their $10000 camera and all that shit, it just feels like someone is cooking at home
*adam does his sponsor plug
*right side of the screen gets spammed
I feel like i'm watching a BoTW recipe
last time i was this early i season my ... instead of ... were funny
Needs more iron how else am I going to make razor blades