Dive into the heart of Italian cuisine with our step-by-step guide to creating the ultimate Porcini Mushroom Risotto from scratch, right in your own kitchen. This isn’t just any risotto recipe – it’s a journey through tradition, flavor, and the art of cooking with passion. Join us as we unveil the secrets of selecting the perfect porcini mushrooms, the intricacies of toasting Carnaroli rice to perfection, and the slow, loving process of stirring that leads to the creamiest, most aromatic risotto you’ve ever tasted.
In this video, we’re not just cooking – we’re embracing culture. You’ll learn the do’s and don’ts of risotto-making from real Italian chefs, understand the importance of using authentic, high-quality ingredients, and get insider tips on how to achieve that restaurant-quality texture at home. Whether you’re a risotto rookie or a seasoned pro looking to refine your technique, this video is your ticket to becoming a risotto maestro.
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And here come the recipe:
Serving 3 people
180 gr of Italian Rice (I prefer Vialone Nano or Carnaroli)
30 gr of dry porcini (you can add to the cooking 50gr of fresh mushrooms just to add texture)
1 large brown onion finely chopped and fried in Extra Virgin olive oil
1/3 of a glass of dry quality white wine
10gr of quality butter (Italian or French are the best)
Quality black pepper at the very end
120 gr of Aged Parmigiano Reggiano
Parsley finely chopped
Follow the video and thank me later!
Love
DAVIDE
[Music] David here you’re impertinent collector back in the kitchen preparing with you guys one of the dishes that is the staple of what we called in Italy cuchina po or simple cooking it could be translated as poor kitchen kitchen for food cooking for the poor but in reality now has become cooking for the rich yes how annoying now this is a dish that now you’ll see splatter all over the place all sort of r restaurant having on the manual sort of influencer from Kyoto to timbuk to from Miami to Birmingham and now cooking this dish and even if I to certain degree appreciate collaboration and cultural influence we have now reach a point where like my memories of this that is one of of my favorite comfort food has been taken further and further away by what I see cooked in this video and so take it from me this is my version this is what aelia would cook for us at home this is what my mom would cook for us at home this is the way I still cook to these days and I do not care what other people do but it is important for you to understand why this dish that I’m going to cook with you today the Roto iuni porini porini mushroom Roto is like any other Roto the single dish that I will not order from any restaurant whatsoever oh why would you say that you eomc who thinks that your Roto is the best like everything else you do when you cook well there is some truth in that statement but the simple reason why I wouldn’t order Roto any Roto in the restaurant is because the Roto is one of those dishes that requires preparation discipline following the rule tools and patience and so in the restaurant we have basically two opposing way one way where the restaurant has to cut some steps and so introduce some shortcuts and some of the shortcuts is what I see online in videos in order to make sure that a number of steps are preprepared in advance so that when the udit comes everything can be synchronized with all the other orders that come at the same time and so the cutting of these steps to a certain degree diminish the quality of the end result also bear in mind and you see how serious I am when I talk about food Roto is not something that can be cooked for 10 people 12 people 20 people is quite precise and it takes little for the rotto to go a little bit you know on one side or the other if you are in a restaurant a lot of these steps have been prepared to serve like 50 people 100 people who across the evening or the lunchtime will order a roto so that is one of the things this is one of the aspect of Roto cooking in restaurant the other aspect is that when everything is done perfectly with the to top ingredients is no longer part of the cuchina PO and so I don’t care if you construct your resort with gold leaves and powder of diamonds and exotic herbs that grow up as of your grandma if you allow me this way of being a little bit over the top you know I don’t care and certainly I’m not going to pay that extraordinary price that you are charging me oh because your grandma you know was brought up in a plantation and this is how you’ll do it oh your great grandfather you know was speaking the F little blade of glass coming out from the snow of Norway bollocks okay this is a dish of the C POA however unlike many other dish of the kuchina POA when you can sort of adjust few things here you are sort of restricted if you really want a good result so now this is how I do it normally for a maximum of four people if I have five people coming for dinner I don’t cook the Roto I cook pasta that is more forgiving okay and because I can have the source prepared in advance or I start preparing to hours before they arrive and so then I cook the pasta and that’s fine the Roto is not like that the Roto you need to serve it when the F when the guest is sitting on the table and because some of my guests are Asians no offense I love you all they have a natural tendency to come late oh my roto please is suffering but now I learn I don’t start cooking because the cooking time is 20 minutes and till I heard the bell ringing and that’s a way now in this case this porini mushroom Roto is done with dry porini that is what you’ll see here that I’m going to leave soaking for around 20 minutes in a glass transparent content container like this one here then why this one is happening this is something that I cannot stress high enough the quality of aroto no matter what it is is determined by very few simple factors but of course we’re talking about ingredients but at the center you have the stock or what we Italian called IL broo IL broo the stock needs to be a good stock that you have to do for at least at least 1 hour so in my stock what I going to have I’m going to have what we call a Sofrito that is a little bit of Ry in extra virgin olive oil of a quarter of an onion brown onion the stalks of the parley freshh parley then in my case I have a couple of clothes essentially my opinion a couple of leaves of bay leaf and then I have a carrot two celery sticks some mixups and that’s it oh few drops of balsamic vinegar that is the base of my stock that I will prepare and let go gently gently gently gently without ever boiling boiling boiling gently gently gently for at least 1 hour and so see you in one hour bang okay before we proceed let’s make few very important consideration so in the back you see my stock gently Brewing has been brewing for something like 30 minutes 40 minutes and that gave me the time to prepare everything else what you see here in my transparent glass container you see the Pini mushrooms the dry mushrooms that are being sock for something like 20 minutes and now I start to take them out but I want to make some very important Point onions use the brown onions the white one is a little bit too delicate the red one is a little bit too aromatic so for the risoto you really want something sweet gently sweet that will raise and Elevate the flavor of your main ingredients in our case obviously the porini mushrooms but what is important about the onion is this for this dish where I serve like three people I have 30 G of dry porini so roughly 10 gram each if I wanted I could have bought some fresh mushrooms slice them and put them in the rice when it was cooking to create a little bit the texture of the mushrooms but I prefer to do it this way is more economical and I just get more flavors out of the porini mushrooms and the texture is a cream creamy gentle texture that come from the rice itself so what is important about the onion is that normally with the onions I allow myself a big latitude on how to chop the onion I chop them you know whichever way I feel like it I don’t have fantastic night knife skills but for the Roto you need to be strict it needs to be f finally cut so as you can see here and that’s the one of the problem with the restaurants a lot of these steps happen in the prep so what does it mean it happens even hours before it can happen in the morning sometime can happen in the evening at the end of the shift and they can put the finally cut onions and all the other ingredients already pre-cut in the fridge oh I cut everything at the time cut celery onion so this is important now let’s have a look at the rice for the rice I’m using carnaroli this is one of the perfect rice for rotto I say one because there are other variety one of the variety that I couldn’t find for this video but that I absolutely love is called vion Nano vion Nano is a dwarf variety of rice and to me it becomes like an incredible rotto but this one here fantastic obviously always making sure that it’s coming not only from Italy from Northern Italy this one come from Verona so I go to a great lens to buy the best possible rise if I can from the venito region but also in Lombardy and in pmon you have like fantastic rise spend a little bit of money on the ride and treat yourself so for fre people you see I would say like I have three quarter of t- Mag okay then what I have here I have the wine the wine is important so this one here I will say like 34 of sorry two one3 of a of a of a glass but what it matters is you want to make sure that it is good one the better the wine the better risoto in this case here is a very nice Australian Chardon and so normally when I do aoto I also buy the wine for that particular evening and I can buy two bottles of very nice wine and when I open the bottle before the guest arrive the first bit is the one that goes in the Roto so it’s not one that has been sitting in the fridge has left over I really want the freshness of the wine I really want the quality of the wine and more often than not I will serve the Roto with the same wine that I use for the Roto cooking itself okay so bear this in mind and normally portun Roto you can go with a red wine but you know and nice because we are in Australia temperature is always higher you want something nice and refreshing because typically the Roto is a winter dish I love it any time of the year so here it is my quality wine and now whilst in the back the stock is simmering I started gently gently fishing my dry mushroom so you see this operation in this vertical glass vessel allow or make sure that any possible soil or or sand or bits that are tra in the drive mushrooms goes to the bottom and now some of this water not all I will use it for the cooking of the rotto now I’m not going to squeeze the the the mushrooms I’m just going to keep them sitting on some kitchen paper and so you see I’m fish them all if they allow me to fish fish them here they are they’re nicely fished they’re holy here gently relaxing on my tower on the side you got here the pepper now something that I want to say to you as I start cooking the Roto I see people start cooking the rice without any Sofrito so without any onion they put the rice there and they say like oh you need to toss the rice please guy we are not even toasting peanuts or Asel nuts you know we doing a roto you need the Sofrito of the Chipola you need the onion gently fried that’s important now the other things that is most important you don’t want to fry the onion in the butter ah oh that’s awful you want to fry the onion in the best possible extra virgin olive oil you get a nice gentle golden color and that’s you go down to the next step which is important I have everything here so remember onions finely chopped don’t cut on the steps because it’s important how you fry the onion in the preparation of the rotto fry the onion in extra virgin olive oil I put three or four teaspoon of of olive oil I’m crazy about olive oil I don’t care I like olive oil okay tablespoon not teaspoon so I’m quite generous with the with the with the olive oil except that in this case I don’t heat the oil first I put the oil in the pot is already waiting for me is there sitting cold I add the onion I stir the onion then I turn on the heat very high flame I really want to fry but at the same time I want the onion to soak all the oil I don’t want to drop the oil into boiling hot on oil I want them onion to gently release and I don’t want the oil to go super super high temperature before I put the onion in now one of the many things I’ve seen around now is that what they do they put the mushrooms right with the onion other the same time or before you put the rice those are all the shortcuts that people take because you don’t want to wait a couple of minutes three or four minutes for every step that is what’s happening in the in the hospitality industry in the restaurants in some restaurants even very good restaurants what you will find you will find that the onion and the rice have already been fried so they just take they just do that for three or 4 minutes they take them on the flame they can have in the kitchen standing there and then when an order comes in that’s when the pot goes on they turn on they cook the remaining 70% of the time then they add the ingredients that’s not how I do it I take my time this is serious business it’s comfort food and in your own house not all the time if you are married and if you have children or if you have pets but in those precious moment when you are by yourself you are the absolute ruler and yet don’t be gentle with yourself as a ruler demand the same standard that you would demand for your people that are there to serve you not in I didn’t call them servant they are people to serve I serve all the time but this is my precious moment I’m the Domino I’m what I learn in my course of international law superiores non recentes which means I’m the one who does not recognize anybody above him really guys there at this Precious Moment the one is in the toilet but I don’t think you can claim a kingdom when you’re sitting down on a water cloth but here in the kitchen you are Sublime ready for the next steps let’s go babies let’s go okay guys I’m still here head in the pot you don’t need to see me you need to see what’s happening you see this is my onion you see what I’m nice golden color as and you can also see how uniform it is and there is no sign of burning and that’s how I like it so down here what you have you have my stock so you can see the stock is not boiling is hot but has been simmering very gently now this is the time for me to do two things I raise the temperature highest temperature under the onion and I drop my rice at the center why at the center because at the center the temperature is always lower than on the side remember when you are stiring make sure that you don’t want to have anything on the side that’s where the burning come from okay so what you can see here if you can see if you can see and if I can get myself a gloves so you see in this flat type of pots now I’m cooking and if you’re looking down here it’s ey temperature so now now the r the the onion is cooked and is completely mashed together with the rice but the temperature is very high the rice is open up and is ready to absorb any moist any moist I’m going to put and what moist I’m going to put I I’m going to put the mushrooms now not before this is when I put my mushroom and notice that I have chopped my mushroom roughly okay so here goes my mushroom and now I gently gently stir them I lower the rice I lower the temperature and so what’s happening here everything is now gently gently gently coming together so this is my rice and you can see the temperature is still quite High I just want to make sure that it doesn’t get burn on the edges I just want to make sure that on the edges it doesn’t get burned so you can see and you can see that now is starting to become quite dry flame still 3/4 highe is only now that I do two things first things until now I have not added any salt not in the stock that I’m doing natural with all the ingredients and not in the rice this is where I start to put a pinch of salt well I would say two pinch of salt so now my rice add the salt this one is sort of like very gently C cooking and now you can see that the pan is s quite dry here comes my wine and when I put the wine you will hear this traditional sizzling when the wine goes in yes that’s the noise we want to hear look at this and what we do now is what in Italian we call fumare Where fumo is the smoke we are basically helping the wine to evaporate that is what we want we want to evaporate the alcohol and the wine so you can see that now my wine is getting you really get a sense and you can see that my stock is still simmering gently now I can hear that the wine is gone so now I started to lower the flame I still I I started to see some simmering here but you can see without the need of me without the need for me to use the the spoon you can see that I can still move the rice and it’s not attached excellent excellent excellent and excellent distribution so but I can still see the temperature is quite high so now this is a moment where like I’m going to raise a little bit of the temperature and my stock and in here I’m going to add the water of the mushrooms and here it is so notice that in this case you haven’t heard the same level of you haven’t heard the same level of sissing okay because I have already lower the temperature so now this is the first of the water of the porini okay but this one of course is a very very gentle water and again I want to show you all the steps this is what’s happening now so I have the water remember this one is room temperature so I have to add a little bit because I just don’t want to drop the temperature too dramatically so now you can see you started to hear and see a little bit of the simmering so that I know that I can add some extra one and I’m doing this one very gently because I don’t want to disturb the little bit of soil and dirt that is at the bottom and that because it’s transparent I can see it okay so here goes a little bit more of the mushroom water and I stay and I incorporate this one here and I bring everything to the right temperature so in theory and I don’t need to have like something to measure thermometer to measure the temperature of this of that come on guys this is not a science lab we are cooking for the king in this case ourself which how appropriate already comes up in plural plural my status but this is my rice so now this water here of the porini is highly concentrated water so I just want to make sure that it doesn’t become overpowering that’s why I have my gentle stock and this is the first time where I am going to taste the Roto for flavor and for season for the Sal so I just waiting for the water to to to get absorbed in the rice and then I take out a spoon and very simply I drop the spoon in I just weet the spoon nice nice nice flavor guys off goes the spoon and I’m confident that I can still add some extra water of the mushrooms remember this water here is sort of concentrated flavor so I just want to make sure that it’s not too much I can also tell that the rice at this point is sort of right in term of salt and I need to be mindful that at the end I will add obviously the parmesano reano let’s not call it parmesan let’s call it parmesano rean so that has his own that has his own salt and so I have to be mindful not to make it too salty but in this case I can’t afford to put an extra pinch of salt and I want to do this one when the Roto is still quite liquid another of the things that I do I always prepare way more stock than I need why is that because I don’t want to make make sure that I run out of liquid when the resoto is not at his ultimate temperature and consistency so I always want to have more rather than less and if it’s left over I can always reuse it and put it away but you know this is how I’m doing it and I can see the water water water water water water water water water and now I start to add a little B of my stock this is where the flavor of the risoto will change and to a certain degree it comes to life why because we have the Sofrito of the onion so we have the fried onion then we have the wet mushrooms the were dry mushrooms then I have the concentrated water of the mushrooms the olive oil of course that has been used to fry the onions now I’m adding my stock all all made from scratch all made from the beginning and so what you will see you will see that if I show you now everything is simmering gently that’s what I want this is what allows me to do it now if you see this is a long process you really think the restaurant is going to do that there are few things either you have to wait 30 minutes 40 minutes some very good restaurants they have some dishes when they tell you well if you go with a party of other people you’re not going to take it and unless you are someone with a lot of confidence you wouldn’t go to a nice restaurant by yourself I do but that’s me so you know so what happen is that the steps have been cut and they’re not going to stir because the is result for me to get you to the right cooking temperature and and like consistency is going to be like 20 25 minutes no less than 20 minutes and just from the moment when I started to put the rice in but what about the onion what about the stock what about the mushroom what about the plating of the rotto itself all those things will take more time Ah that’s why I never ordered the Roto I never order the Roto and if you are lucky I’m going do a roto for you when we are meeting God knows when here is my rotto is coming is simmering I’m keeping an eye on the temperature because I want to make sure that everything is going according to plan nothing does but for the Roto you need to be St and now this one are the last three or four critical moments in the life of your Roto everything you have done in life is concent in this 180 240 seconds where everything can reach Perfection so I just want to show you guys that the Roto now is getting quite dry is 95 to 98% cooked and the last bit that I use I let the stock to dry I add the last bit of the water of the mushroom concentrated water so that’s where I get the lasting flavor the water that it will be absorb rather than evaporate by the rice that is now nearly ready so like so you can see how I can move the Roto of course goes without saying that there is no sign on anything burning except for my kitchen glove but you know that is where everything is ready I turn off the stock that kept going has it get more and more concentrated okay and now what do we have here we have butter and parsley okay now I see people putting cream in the Roto before and afterwards I see people taking some of the mushrooms and mash them make them a cream like a vute that they drop it on top of the plate I see the most horrific things the reality is that the but just increase the intensity of the flavor of your ingredients but also gives the Roto the rise a nice gentle shine you don’t want too much of it but you just want high quality butter just a little bit okay here it is butter goes in and as you can see I have just just just now you can see it’s still sticking together cut the parley because the parley goes in Imagine The parley if you lack in a good restaurant is cut on the same day and put into a wet cloth and then he added a lot of these things I use for decoration rather than flavor when they are really used for flavor you end up paying a fortune for a res what about the C a PO that aelia used to cook for me Po yes but still sitting down in the dining room with silver Cutlery and Morano goblets from which we could drink aqua and a nice sparkling wine that’s was the life we always have two bottle of wine because my mom prefer white my dad prefer red so just a glass a glass and a half those were the days but these are also the days so now you can see how my risotto is coming it’s still what we call alond it still has a sense of a wave it’s still quite wet and that’s where I wanted now I turn the temperature off I add my parsley all goes in temperature is off and I start turning the parley inside the rotto now this very much are the last 60 seconds that are very very very important and I can tell you also what is not happening in any restaurants you see at the end there are two ingredients that I’m missing the black pepper that has not been added until now I added at the very very very very last moment when I do the last I want the pepper to come through otherwise I just have bits I don’t know what it is and this is quality pepper okay but of course I have my come here baby I have my parano this has to be parmo regano look it cost me a fortun this is 30 months old if I can find 36 if I can find 48 month mon old I’ll use it I’ll take it even if here in Australia cost me a fortune and you see that this age Pano has this sort of grain is not the same things and also notice I just open up the parano I don’t use Pano that is already been open when I do aoto even for myself I have a fresh Boton wine that has never been used and then I have Pano that has never been open and here it goes now in the parano guys I can’t stress how much you need of this a lot of this past including the matria oh yeah people put the petto put the gual put this put that and then they have what in Italian we called the brino CTO brino Corto translate as a short arm meaning instead of being generous they’re a bit like you know they can’t have too much they no be gener you’re cooking for the king your king is you t t t t t t t remember this is still off the flame I turn off the flame you see here now I started to incorporate the pot is a very good pot the temperature is still high but I don’t want to get to the rotto when I burn myself right so ta and more parano parano needs to be a lot a lot when I say a lot I means a lot people then add oil truffle oil they add all sort of other gimmicks to charge you more or to give you the impression that because they adding more stuff oh you know they are better than others listen guys this is Cina don’t bust my balls with your theory on how to do this how to do that and you see this is a dish that in itself once you follow this recipe it’s like it’s a very simple dish it’s not complex require just few ingredients but you need to do it you need to have the right ingredients and you need to put them in the right order I keep keep keep keep keep keep keep keep grating parmesan so you see have a look you see then I stir stir stir stir stir stir and now this one gives me the time for the I’m trying to put all the resoto towards the center of the pot and this is where it goes into manura I have the first taste of the risoto then it’s finished Divine I cover I have 60 seconds to prepare my my table and here we are guys the moment where we get to taste this simple but incredible dish of the cuchina POA Italiana now I have the same wine here and now reach the right temperature the rice at the time to settle you know sometime I’ve seen it served in those flat plate sometime I see it served in big plates and there is like a little thing said please please please please please and now notice also that my shirt is still basically intact and so I’m ready here and what I do I have a sip of the white wine just to rinse my mouth to cool my mouth and to prepare my mouth for the Roto so to make sure that I don’t burn my mouth but I got this blend of flavors but most importantly this blend of memories wine when is good is good and so here we are look at this baby notice that at the very end after I served it in the plate I do a last grer of the best quality black pepper on the top is no mix I do a mixing before taking it out of the pot before the serving I do a generous gred of pepper and I stir then I serve it then I do pepper a little bit of fresh parley because the one that has going into the pot even at the end now has been cooked so they got the contrast between the cooked one and the fresh one and another extra gentle grad of Parmesan as my dad used to say there is no better restaurant than your own home and my you my dad didn’t even know where the kitchen was yes he could barely cook himself two eggs in fact I have no memories of him ever cooking anything not even a coffee for himself the man like to be served and I’m his son I like to be served too but I went one step further than my dad I love the pleasure that is in cooking preserving the memories and sharing the love of food with other people like I’m doing with you today and so this is for you but also this dish of Roto with the porini is a video that I dedicate to an old friend of my family with whom we used to go and pick up mushrooms porini in t roll in Italy and this is to you Cara antonetta C guy you have no idea this is what I call life like this eating in the kitchen is somehow the pleasure perals to a certain degree of eating food stolen from the kitchen before you have to immerse yourself in the ritual that is to eating sitting on the table with all the other people around the same table and with my family was never a subtle Affair you have to be impeccable knowing in advance that you would fail but the food that was always good and those are the memories absolutely divine for
2 Comments
Cooking as a way of living like a king!
Haha the irrepressible Davide at his multi tasking best!Love it!