Mushroom risotto with homemade mushroom stock
Вставка
- Опубліковано 5 лют 2020
- Thanks to Fetch Rewards for sponsoring this video! Download the app now and use the code RAGUSEA to get 3,000 points when you scan your first receipt! → go.thoughtleaders.io/160832020... Sign up for Fetch Rewards - the easiest way to save money on groceries! This is a limited time offer for my viewers.
**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. - Навчання та стиль
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: ua-cam.com/video/E-POAKKH5IM/v-deo.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? ua-cam.com/video/GbgyJ5YOD0E/v-deo.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? ua-cam.com/video/XLPLCmwBLBY/v-deo.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 UA-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 :)
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
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 ua-cam.com/video/dQw4w9WgXcQ/v-deo.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
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
"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
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.
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
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
Let's just acknowledge that this is by far one of the best cooking channels on UA-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)
"out of blind faith it'll actually do something" i really appreciate how much Adam is like everyday cooks
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.
"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 deadass thought he was going to advertise explosives
Lol
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
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!
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.
“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
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"
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
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.
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!
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.
"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* 😂
most phallic looking shallot I've ever seen @ 3:59
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
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.
B A Y L E A F
Boris: heavy breathing
_or maybe 2_
*or maybe 3*
Yes! I see you have culture!
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)
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!
Lauren: "I hope he's not thinking of other women."
Adam: "Just a little sodium chloride."
This was absolutely delicious! Thanks Adam for raising the level of my cooking by a hundred pegs!
I just found this channel like yesterday and I've literally been binging your videos for HOURS! Definitely earned my subscription.
love the realism in your cooking
The one time you're told to deglaze with white wine and you hit us with the "well... no."
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.
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.
Thank you for uploading with subtitles!
Last time I was this early Adam was seasoning the board
2:28 Why I season my risotto, NOT my stock.
I love to include wild herbs in the kitchen and the wild yard onion is certainly a favorite. The past couple of years I've been cultivating wild garlic that I found growing in an old field and it has a delightfully spicy savory taste. The greens are great as a pizza topping as well.
That one liner right at the end is amazing
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 used apple cider instead of cognac or white whine. It was delicious 🥰
Made these w/ bouillon cubes instead of homemade stock, and even tho i didnt like mushrooms before, i decided to give it try. TASTED ABSOLUTELY DELICIOUS, the best thing was that subtle taste of the cheese
Ty for sharing such simple recipes
Made it for the first time for the family. Tasty ! Thx
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.
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
Made this as well as your chocolate cake for my dad’s bday and it came out great; really intense mushroom flavor from making homemade stock. Love your vids.
Amazing video. I tend to really worry needlessly in the kitchen, thinking “man, did I add too much water to the stock, is it gonna turn out bland, ugh this thing turned out so dry, how could I fix it”, etc. Your outlook on those details is so chill, really makes me relax a ton about my own shit. Thank you 👌
Beautiful! A recipe that closely mirrors one of my own, though I haven't bothered to cook the mushrooms separately. I should give it a go.
For the instapotgang out there, please be aware that this recipe converts so bloody well to pressure cookers. I personally like to sauté some onions and leeks first, before tossing in the mushrooms. Then, after you handle the rice and deglaze step, you can toss in all the stock (1 to 2 ratio of rice to your stock), and let it pressure cook on high for about six minutes. Once that's done, just add your butter and parmesan, and then I also like to go with a dash of balsamic vinegar which really helps a dish as hearty as this. Long live the empire!
There won't be mushroom left in my stomach after making this! Yummm
You’ve made many dishes that look delicious. This however, is one of the most delicious looking dishes I have ever seen. I plan on making this when I can get the rice.
You are so fun to listen to and learn from!
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”
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?
ua-cam.com/video/Yxs_mTRjLAU/v-deo.html
great veagan cook for you :)
I unintentionally came into possession of mushrooms and decided to make this even though I’m not big on mushrooms (mostly a texture thing so the way this recipe cooks down the mushrooms I knew I would enjoy it). I didn’t use as many mushrooms as the recipe calls for because I just used what I had plus a healthy amount of Trader Joe’s umami seasoning. But I put a few Parmesan and pecorino rinds in the stock, and goodness gracious the result was amazing. Kinda takes away the spotlight from what is supposed to be a mushroom centered dish, but it was a great way to not only use old veggies in the stock but also the Parmesan rinds that I’ve been waiting to use. Highly recommend!
two of my favorite foods, mushrooms and risotto, thank you for the recipe
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.
Its important to take mushroom stock of things you enjoy when the wife is out of town!🤓👍
absolutely delicious!! Love the channel, thanks
Thank you, as always, for the vegan options. Love this. :)
I'll make the vegan version of this risotto. Thank you.
Same
my garage band was called "umami grenade"
This is gold
Made it, it was absolutely worth it. Gonna make this more often
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
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?
I love mushrooms I'm going to have to try this one!
Yes, looks very good
"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
2:09 "It tastes like dish water"
It is dish water
What I really like about your videos is the almost foodwishes like focus on food. On the motions, the POV and the "cinematography".
Awesome, an app that will profile my shopping habits. Thanks for the recommendation!
Love the recipe! What are your feelings on the "you shouldn't stir risotto because it makes it gluggy" thing?
quote of the year: “all food grows in poop and rotting dead things. it’s called dirt”
I really appreciate that you said the ways to keep it vegan, I look forward to trying this out!
Just discovered you, watched two other vids before this, hit that like button even before viewing it? Husband hates mushrooms 🙄 I adore them. 💚
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
Finally, someone used the right amount of garlic! Others always say to put 1-2 cloves...savages.
I do love mushrooms very much. That risotto looks awesome! Cheers!
This is a great, practical recipe. I found that putting in the mushrooms in a very hot pan before you add the fat makes them look and taste better.
"Why I season my risotto, not my stock."
found the comment i was looking for!
“Why I season my dog’s faeces, NOT my alliums”
When my stepson was young he would take his bike around the neighborhood greenbelts and powerline easements to harvest wild onions in the Spring. The greens are good on all kinds.of things, but I sauteed the bulbs and poured them across steaks. Torally awesome sweet garlicy pearl-sized onions!
Delicious just amazing. I haven’t made it yet
Boring person: tastes good
Ragusea: umami grenade
That looks great! I'll have to make some mush-ROOM for this in my recipe book. Adam really is a Fun-gi!
YOU ARE ON THE THINNEST OF ICE
@@aragusea you secretly love the puns! 😉
I actually thought this was funny considering that I love mushrooms and I'm used to SEOKJIN from the group BTS and his dad jokes. I recommend you search up BTS JIN DAD JOKES
That, looks, amazing.
I really liked and appreciated the faster pace.
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
Instructions not clear enough
I now have a guy with powers to take iron from objects
I totally cook with my yard onion too. Feeling validated.
Just made this for the first time. I've decided I do not need side dishes tonight. This is amazing.
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
"WHO COOKED THIS RISOTTO" - Gordon Ramsay
I made this today, and it was excellent.
Delicious recipe! Very simple and very hard to mess up! Great with Parmesan at the end and we added some raw oyster mushrooms near the end!
4:33 "but all food grows in poop and rotting dead things, it's called dirt"
Vegans: •~•