How to Make CREAMY MUSHROOM RISOTTO Like an Italian

Made this risotto tonight with some wild hericium mushroom (bear's head tooth - similar to Lion's mane) i found today it came out fantastic! Thanks for the lesson Vincenzo!

The passion you have for food is such a art please keep uploading great content ❤

This is not just a recipe but a life lesson about making love and loving yourself.

The cringe every time he speaks about "creamy" and "make love". 😖

You'll have to forgive me, Vincenzo, but this video is borderline pornographic for me.

Hi from South of India
Today My mother made plain rice and Spinach kootu ( spinach cooked with lentils and spices) , with brinjal curry.
I got an idea to give it a risotto twist, and so I searched your channel for inspiration.
1. I used cooked rice instead of plain and boiled for sometime with water and olive oil
2. Added the spinach kootu to it
3. Added butter like you
4. Added industrial cheese (Amul brand) ( don't get furious. It's the only cheese in the fridge, and Parmigiano Reggiano is every expensive here)
Everyone loved it.

Plan to make the authentic one that you have shown someday

I’ve been watching you since the beginning. You’re so great! ❤you! Not sure why I keep getting unsubscribed though

That looks so delicious! Too bad my wife hates the texture of mushrooms.

arent you supposed to cook the rice a lil bit before you put it in? makes it alot better and safer. . . undercooked rice is very harmful

Thaaaaank yoouuuuuuuuuu 🥰
I must say that I prepare mushrooms risotto in the same way. For risotto I mostly use porcini mushrooms, chanterelles, morels, and some spectacularly beautiful types of wild champignons (I'm a mushroom picker, I pick wild mushrooms, I do not go to the store to buy them).
And you know what? I ranked you in my Top Two Italian Chefs today. The first is Genaro Contaldi. And then you. ;) (ok, I love the Pasta Queen, ofcourse)
Being a lover of mushrooms, like I am too, I advise you that when you go to your home in Italy, make an effort to meet Vincenzo Migliozzi - he is the king of mushroom connoisseurs in Italy. I am sure you would like such a friend. I know this guy. Trust me ;)

Grazie mille per le belle videoricette. Cucinare è un'abilità meravigliosa (per non dire un'arte). Saluti dalla Serbia.

Is it the same recipe for making risotto alla parmagiana?

Vincenzo, I really want to thank you for that magnificent recipe! I'm really happy that the first risotto I've made was done under your virtual guidance, it was really tasty. Please, keep going, you're great!

Awesome recipe!…. Needs a little more butter though!…. Lol…. 😘

Just finished making the mushroom stock and I'm starting the risotto now. Thank you for the recipe, Vincenzo!

So I made this and it is excellent. However i would use low sodium broth and add the salt at the end to prevent it from being too salty

I made this Risotto earlier tonight for the first time... And it was a HIT! The one change I did make to the recipe, I thought 14oz of Mushrooms was a bit much, so I split it and did 7oz mushrooms and 7oz of Italian sausage. I also accidentally overcooked the mushrooms, They weren't burnt thank goodness, but still cooked longer than they should have been. But in the end it didn't matter, Everyone loved it! And I'm glad that my first time experimenting with Risotto was a success! Thank you Vincenzo!

Too much talking !

Beautiful. Made myself a Pineapple Risotto today, it was delicious!

I got my braces wire activated and my teeth are killing me, I cannot chew. So I thought it’s a good time to cook risotto! My mouth has never been so watery from watching a recipe video. Looking forward to my groceries to arrive and heading straight to the kitchen to get cooking done

If an anglophone says "Talk to the rice" you call an asylum. If an Italian says it you're like "Right, of course."

I'm 16 with zero cooking experience. I used 2x more rice and onions for a larger portion, added more wine, cooked the rice a bit longer, and added chorizo sausages and it turned out perfect! Thank you!

cooked it today according to your excellent video: awesome. Creamy (you love that word, don't you? ;) ), super delicious. I put all the mushrooms in the risotto and added grilled prawns on top - amazing

XXX Food Porn!

Cooked this tonight with more common ingredients (white button mushrooms, standard Parmesan and Arborio rice) but it still turned out great.

But I had to cook the rice for like…35-40 minutes. Maybe my medium-low heat was too low, maybe I was too careful adding the broth…but patience and love won out and it was so tasty.

Thanks for the recipe and demonstration ! It really helped how much you emphasized cooking everything slowly.

Can i pre cook the rice for making risotto for my restaurant? That way i can save some time. Guests don't wait that long for an order.

Just finished making this, and now my wife said she want me to make it once a week!

Making extra, extra Arrancini 😁

Pineapple risotto 🍍🍽

Hi! How do i store it if i am unable to finish everything within a day?

Отличный шеф!)

Very nice🤩, I think I make pretty good risotto. It's because I do it the same way. But perhaps a comment on butter at the end. So it was perfect. Cold butter means binding. When it is boiled, it becomes floating fat. Then that's it. Cold butter can also be used to bind cans. Once boiled, that's it. Maybe let the risotto stand for a minute, add cold butter and Parmesan. Greetings!

I am not sure what I like more...your accent? the recipe? or that you said not to put pineapple on the rissoto???? great dish mate!

😋 😋 😋 😋 yummm

My mouth is watering just watching this will be doing it tomorrow with prawns and mushrooms thanks for your time to upload best wishes from Belfast Northern Ireland.

Today I made it! Wonderful, super tasty! ❤❤❤

This is not correct. Im sorry but you made it tooooo dry. Like boiled rice.

Do you need to wash the rice?

Made this tonight. Was my first risotto and I absolutely loved it. I used the arborio rice and pecorino cheese. I also used a beef broth because I thought I might het a little more hearty flavor (I hope I didn’t make any Italian ancestors cry)

Thank you so much for this very helpful video. With your instructions, I was able to make my very first Risotto!😅 And it came out very tasty.

Dear Vincenzo, best and funiest (or finest ?) Italian Chef, one question: it seems very hard to find in Strasbourg Carnoli rice (or the other you mentioned, I don't remember the name). Even in specialized Italian food shops, I only found Arborio. In my little wonderful supermarkt (which has Molisana, Delverde pasta etc.), I got a "smoked" carnoli rice (from Italy). Do you think, it's OK for risotto? And I'm fascinated when I see your wonderful, fresh, magnificent porcinis. I'm so jealous. Such lovely porcinis (and I love them so much), I found them just once in the Alps. Here in Strasbourg, it's very difficult to find porcinis, and on the markt the mushroom's seller is the worst, the most stupid and unpleasant person I ever met: I have no right to choose, and he chooses for me the oldest, spongiest and greenest porcinis he finds. I hate him 😡👿☠. If you would sent me your fresh procinis, from Australia to Fance, by boat, they would arrive fitter that those he wants to sell me. Much love.😍

Do you add unsalted butter?

Is Sanniti a good brand of carnaroli?

I just made this risotto, OMG! It was sooo tasty. Thanks chef you are amazing.

This was very good.
Thank you.

wow that looks absolutely delicious! 👍👍

wonderful

Vincenzo, it is fine to use hot stock or cold is better? Thank You!

I love this recipe. I have made it a number of times with my homemade chicken stock and it is so good! Thank you Vincenzo for this fabulous recipe.

I just made your Mushroom risotto, just without the white wine and with a little bit of meat cubes. I evem got a 6€ piece of Parmigiano regiano. Just beautiful this dish 😍😋