Mushroom Risotto | How To Make Recipe | Subscriber Sundays Ep-2


Mushroom Risotto | How To Make Recipe | Subscriber Sundays Ep-2
How to make a Creamy Mushroom Risotto. This Risotto has the most amazing rich flavour and is so easy to make. This Mushroom Risotto recipe uses 4 types of mushrooms which all release their own flavour and texture, creating a delicious masterpiece. With the easy to follow recipe and instructions I run you through, you’ll be cooking with confidence and creating the most amazing dishes.

This is the second episode of Subscriber Sundays. This months winner is, Rowan Schelvis, thank you and congratulations. To take part in this series where you choose what I cook, hit that subscribe button to have access to the community tab on my Channel. Once a month the awesome subscribers of this channel place their recipe suggestions in the comments of the original post and the recipe with the most votes/likes by the end of the 2 week period is the recipe that is created. The winning subscriber also gets a shout-out on the video that is created. Subscribe now and become apart of this channel, I guarantee you’ll learn a thing or two!

Ingredients –

3 Tbsp (45ml) – Olive Oil
1 – Brown Onion, Diced
1 – Celery Stalk, Diced
3 Cloves – Garlic, Thinly Sliced or Diced
400g – Arborio Rice
80ml – White Wine (Can be substituted for Chicken or Vegetable Stock)
1.5 Litres – Chicken or Vegetable Stock (Links Below)
100g – Shiitake Mushrooms
150g – Swiss Brown Mushrooms
200g – Baby King Oyster Mushrooms
15g – Dried Porcini Mushrooms
(All mushrooms can be substituted for 450g of any mushroom of your choice)
7g – Flat Leaf Parsley, Roughly Chopped
3 Leaves – Sage, Roughly Chopped
4 Sprigs – Thyme, Roughly Chopped
Juice of 1 Lemon
2 Tbsp (28g) – Unsalted Butter
1/2 Cup – Fresh Parmigiano Reggiano Cheese (Parmesan), Grated
Extra Virgin Olive Oil to serve
Flat Leaf Parsley to garnish
Seasoning to taste

How To Make Chicken Stock – 4
How To Make Vegetable Stock – Y

Storage Instructions –

This can be stored in the fridge for up to 5 days.
This can be frozen for up to 4 months.

Reheating Instructions –

To reheat, either place in the microwave and heat in bursts or place into a pan over low to medium heat. Whichever way you decide to reheat, add a splash of chicken or vegetable stock to thin it out sightly.

Vegetarian & Vegan Substitutes –

Vegetarian –

Use vegetable stock only.

Vegan –

Make sure the wine is Vegan friendly or substitute it for Vegetable Stock.
Substitute Butter for Coconut Oil.
Substitute Parmesan Cheese for Vegan friendly Cheese

Equipment I use – (Note* All links help support the channel, if you wish to purchase something.)

Knives and Steels –

Shun Premier 17.8cm Santoku Knife – M
Shun Premier 22.9cm Bread Knife – M
Shun Premier Nakiri Knife 14cm – 6
Shun Steel – M

Pots and Pans –

Essteele Per Vita 5 Piece Cookware Set – y

Music in this video –

Intro –
Song – Coffee and Unicorns
Artist – Henyao

Song – Fansi Pan
Artist – Yomoti
Link – s

A Caring Friend

Song – Pomelo
Artist – Jobii
Link – l

Thanks for watching!
Recipe Video:

Mushroom Risotto | How To Make Recipe | Subscriber Sundays Ep-2

Mushroom Risotto | How To Make Recipe | Subscriber Sundays Ep-2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Your custom text © Copyright 2020. All rights reserved.