Mushroom Risotto | ASMR Cooking Sounds 4K

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INGREDIENTS FOR 2 SERVINGS:
800g vegetable stock
160g arborio rice
1 tsp olive oil
200g mixed mushrooms, diced
30g onions, finely diced
60g white wine
¼ tsp salt
1 tbsp white miso paste (optional)
1 pinch of pepper
1 tbsp dairy-free cream, or butter
15g dairy-free cheese, grated (Violife Prosociano)

STEPS
- Pour the stock into a saucepan and bring to a simmer over a medium heat. The cooking liquid should be kept at simmering temperature for the entire time. To make your own stock, you can follow this recipe: http://thevgncnr.co/1Qe3k0I
- To toast the rice, heat a pan on a medium heat, pour in the rice and stir frequently until it becomes pearly but not browned (about 5 minutes). Remove from the heat and allow to cool.
- For the mushrooms, heat ½ tsp of oil in a non-stick pan. Add the mushrooms and cook for 4-5 minutes, until slightly browned.
- For the risotto, place a saucepan over medium heat, add in ½ tsp of oil and cook the onions without browning, until soft. Stir in the rice, deglaze the pan with the wine and stir continuously until the liquid has been absorbed.
- Add the salt and 1 ladleful of stock to the rice – or just enough to cover it – and simmer, stirring frequently but not constantly until most of the stock has been absorbed. Keep adding stock a ladle at a time, ensuring that each addition is absorbed before adding more. NOTE: You may not need all the stock mentioned in the ingredients.
- Keep adding stock and cooking the rice for 15-18 minutes in total, depending upon the rice used. After the first 7-8 minutes of cooking time, stir in the cooked mushrooms. The cooked rice should be tender, creamy and still with a light bite to it, and its texture should be fairly fluid, or “all’onda” (flowing in waves). There is more info on this in the tips section below.
- To finish, turn off the heat, stir through the pepper, the cream and the cheese, adjust salt to taste, cover with the lid, and let the risotto rest for 3 minutes before serving. This will allow the rice to relax and yield an even creamier result. Risotto should be eaten at once, as it continues to cook in its own heat, and can become dry with the grains becoming too soft.

SUBSTITUTIONS and TIPS
- The toasting process heats the exterior of the grains and prevents breakage, which seals in the natural starches.
- The best rice varieties to make risotto are arborio, carnaroli, vialone nano, bomba and sushi rice.
- You can use any kind of dry wine for this recipe, and you can also omit it or substitute it with ¼ tsp of white vinegar to be added with the cheese at the end of the cooking.
- We used a mixture of oyster, close-cup and shiitake mushrooms, but any other kind will work. To use another ingredient instead of mushrooms, simply prepare and cook them separately, and add them halfway through the cooking time as we did with the mushrooms.
- The traditional ingredient to “cream” the rice – “mantecare” in Italian – is butter. However, cream is also a great option in this case, and you can make your own cream by following our recipes here: http://thevgncnr.co/278kCZk
- The traditional texture of risotto is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. Source: https://en.wikipedia.org/wiki/Risotto

Cooking Equipment US:
Chopping boards: http://www.therusticdish.com/
Wok Pan: http://amzn.to/2p5jdFB
Frying Pan: http://amzn.to/2oxW0IR
Santoku Knife: http://amzn.to/2pgAU1y
Chef's Knife: http://amzn.to/2oGumM8
Utility Knife: http://amzn.to/2ohEG9l
NutriBullet: http://amzn.to/2pmBoDu
Vitamix: http://amzn.to/2oyeXLK
Silicone Spatula Small: http://amzn.to/2nON0lz
Silicone Spatula Large: http://amzn.to/2oybflb
Silicone Spatulas Set: http://amzn.to/2p5euDP
Silicone Deep Spoon Small: http://amzn.to/2p5eNyA
Silicone Deep Spoon Large: http://amzn.to/2pmEg3e
Kitchen Scale 1: http://amzn.to/2pmyHSq
Kitchen Scale 2: http://amzn.to/2oKvIW7
Precision Scale: http://amzn.to/2pmlMzQ

Cooking Equipment UK:
Chopping boards: http://www.therusticdish.com/
Wok Pan: http://amzn.to/1jxu9nW
Frying Pan: http://amzn.to/1POXlA5
Santoku Knife: http://amzn.to/2nM2eYp
Chef's Knife: http://amzn.to/2otIvdk
Utility Knife: http://amzn.to/2pCWUDr
NutriBullet: http://amzn.to/2og6GdR
Vitamix: http://amzn.to/2piUcXa
Silicone Spatula Small: http://amzn.to/1m3o6Je
Silicone Spatula Large: http://amzn.to/2oejmlS
Silicone Deep Spoon Small: http://amzn.to/2oeb0Le
Silicone Deep Spoon Large: http://amzn.to/2pCZw4a
Kitchen Scale 1: http://amzn.to/1Ry1A9e
Kitchen Scale 2: http://amzn.to/2oe8V1M
Precision Scale: http://amzn.to/2piTvwY

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Видео Mushroom Risotto | ASMR Cooking Sounds 4K канала The Vegan Corner