Truffle Mushroom Risotto (Dairy)

today I'm going to make a mil mushroom risoto which is next level we're going to use butter and parmesan cheese for this will be the perfect yummy like next level dish it'll knock it out of the park so I'm going to start with a little bit of olive oil I preheated the pow already beautiful full then I'm going to add some butter just one stick of butter we're going to use 2 cups of our boreo rice this is a perfect rice for risotto cuz it's starchy and it's like a short grain rice I have shallots and some scallions a little garlic and then for the best part cuz I love mushrooms you can make Roto with so many different other things but I love mushrooms so I have a mix of mushrooms here which is uh mushrooms Pell regular but mushrooms at the same time I'm preheating a p of chicken stock which is important because when we add this to the rice we're going to add it slowly it should be hot you don't want to cool off all the rice I have my butter and olive oil mixture all melted up so in I go with my shots and scallions 2 3 minutes that's it going to add add a little bit of my garlic okay here we go my chicken stock came to a boil I'm going to cover it shut the flame perfect when you make a mushroom risotto remember you're going to need 25 30 minutes to stand there and be busy with it you can't walk away do what you want to do take your Funko call your friend put make a COO sh or whatever you can you got to be here the entire time mix it be busy with it I'm going to add my mushrooms and I put a lot of mushrooms the reason I put a lot of mushrooms is cuz I love mushrooms look at my mushrooms gorgeous the butter smells so good now comes the fun part oh actually the fun part for the next half hour I'm going to add two cups of rice we're going to want to toast this for around 3 to 4 minutes then we're going to add a secret ingredient let's see if you can guess what the secret ingredient is Roto Roto it's an Italian Dish I think when the Italians figured out that they can grow like a short grain rice they started making it a not Hungarian in Hungary we made the schas best really is to use a tall pot for this cuz this is going to double in size after you start adding all your liquids I just use the white pot because it's better for the camera that's a better shot so I toasted my rice for a couple of minutes and I'm going to add two cups of wine one actually I'm going to add one at a time let's get this mixed and then we're going to add another one so the trick with risotto is you have to keep on adding your liquid very slowly here's my second cup of wine I'm going to add my salt and pepper and we start stirring so it's starting to look like my wine is evaporating and I want to start adding my power of chicken stock if you don't have chicken stock you can always use water but you're going to have to add extra salt this gives a lot of flavor I'm going to add one cup at a time just keep on mixing once it starts drying out you're going to add another cup actually I'm going to add a little bit of this tuscanini truffle smells like truffle I'm going to add a tiny oil in here just to get a drop that's it you see that that's like a half a teaspoon but a little bit of truffle takes it to the next level if you get raw truffle mushrooms they're probably sometimes $5 $600 a pound if you want to know why they're so expensive they grow under ground and they have special dogs that are trained to sniff out the mushrooms they start digging in the ground and he'll take out one or two or three truffles here we go with another cup of carve chicken stock don't try to put all the stock in at once you going to get one big mush you have to do this slowly so for all of you that are thinking why I'm so serious now this is a serious dish I'm focused this takes time no no time for jokes right now this is not a time for jokes starting to look delicious Dam delicious being that I'm preparing this milk and na I can't help but add butter nothing like butter add the butter just don't tell anybody you added it this is not supposed to happen my God [Laughter] anybody don't tell anybody you did that don't tell anybody you did that you're going have to add to the recipe one one glass one glass bowl of butter sink don't forget a sink mil look like a sink yes Mom milk a sink I promise wow look at this with the butter smells smells so good let me taste it wow delicious I'm just going to add a little bit more of stock just because it's a drop of Dante still I want to be a little softer that's it you just have to keep on tasting it there's no written recipe for this exactly because depends on your pot depends how it evaporates if you have a wide lip a tall pot it all depends it depends how starchy the Rices or the mushrooms or the onions this is just about ready so what I'm going to do next bring that of course is add some Parmesan cheese for a few reasons first of all if you add parmesan cheese you can't eat fly shcks for 6 hours all you guess will be I ate by whatever and I had paresan cheese I'm done no fly shakes okay here we go here we go nice how do you know when your risoto is ready you see that that's perfect okay time to shut the fire Beauty and now is when we start plating it if you find a pasta bowl that you want to serve this in then you always have to make sure it's nice and clean look at that that is perfect I'm going to add a little bit of fresh parsley this is perfection I can't wait to taste this I'll be honest with you once it's ready hold on almost give some good truffle make sure you have one of these one of these fancy ones don't put too many okay going put like three or four and to finish it off a little more of Parmesan now this looks good here we go the Moment of Truth first of all it's hot it's hot I break my tongue I love rot on this cheese Next Level I'm telling you what Next Level until next episode I'll see you guys later [Music] a [Music]