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  • So I'm going to make this beautiful mushroom risotto. Slightly different twist on the tale.

  • So sofrito's the base. It's chopped white onions and a little bit of celery. And then

  • I want to add the risotto rice. I'm using arborio rice, you can use carnaroli. A handful

  • per person. Now while that's doing that, here I've got

  • some dried porchini. So what I'm going to do is get a bit of my stock. So I'm just going

  • to give them a couple of minutes. So my rice is sounding a little hot, and what

  • I'm going to do and you could use white wine at this stage, but I'm going to use vermouth

  • which is absolutely fantastic. Now as soon as that's gone in we want to stop

  • the frying and we want to go into risotto mode adding small ladles of stock every minute

  • or so and giving it a little stir up. Literally after a minute, right, beautiful

  • porchini and look in there. I mean already chicken stock and dried mushroom taste is

  • incredible. In with the mushroom stock. Now here, look.

  • Here on the board just chop them up and straight in every last bit.

  • All I have to do now is keep adding stock and stirring it. Massaging out all the starch

  • until it's ready. Now while that's just finishing off, here

  • I've got some lovely wild mushrooms. I've got the girolle, pied de mouton, chanterelle,

  • with the mushrooms, what I want to do is I want to put them dry in and around this screaming

  • hot griddle pan. Risotto is done. What I need to do definitely

  • while it's hot is get a knob of butter. I want a nice handful of Parmesan, going to

  • mix this up. Beat that up. Lid, let it chill out. Whilst that off the heat, let's have

  • a little look over here. These mushrooms should be toasted. I'm going

  • to get these mushrooms, I'm going to pick some nice herbs. I love chervil, very, very

  • nice. I've got some parsley, tarragon. Most of that in there, leave a bit for garnish.

  • Now, tiny bit of oil. Now let's get a lemon. Squeeze half that lemon into there, while

  • these are nice and warm and while the risotto is resting. Let's plate it up. Lovely.

  • Just spoon this on beautiful risotto. Beautiful look at that. And then we get a little handful

  • of our beautiful mushrooms and we just splay them all over the top like that.

  • Then I get get a little knob of butter and put that in the middle there and it will start

  • to melt. Now just give it a tiny, tiny little grate.

  • Look at that.

So I'm going to make this beautiful mushroom risotto. Slightly different twist on the tale.


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B2 中上級

ジェイミーのパーフェクトマッシュルームリゾット (Jamie's Perfect Mushroom Risotto)

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    khungfc に公開 2021 年 01 月 14 日