How To Make Perfect, Creamy Mushroom Risotto

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Today I show you my secret weapon for making any risotto impossibly creamy.
Recipes:
Mushroom Risotto
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[@NOTANOTHERCOOKINGSHOW]

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[@mattygstring]

Your passion for your food honestly makes you the best KZbin cooking channel I've come across. Thank you for creating. Love from the UK 👏🏾

[@melissarose7327]

Agreed!

[@alecktra1]

I agree

[@juliabishop1408]

Amen

[@annabelgodwin4862]

Couldn’t agree more

[@Diggi556]

You can tell it's cooking and passion first, money comes second

[@mattiatorre6665]

Hi, as an Italian I must say (like basically all your other italian recipes) your technique is immaculate and the final product looks awesome!👏👏 Just a tip: to assure an even toasting (tostatura) of the rice, when I cook mushroom risotto I prefer to take out from the pot the diced onion and mushroom which as you did should be cooked first with butter/olive oil, so that you can avoid to slightly burn some pieces of them while toasting the rice (in the remaining butter/olive oil, or sometimes even with no fats at all, even if it becomes more difficult to manage); I add them back on after I deglaze the rice with the wine, since from that point on there will always be some liquid in the pot so they can't burn. As always, keep it up!

[@BboyRacing]

This time I have to say no. Way too much mascarpone. Not needed.

[@CookingJoeFoods]

That's a great idea as I've never made this dish, i was thinking about possibly burning the mushrooms and onions.

[@pyotrilyichtchaikovsky3733]

Do the rice first in the dry pan, do the onions and mushrooms until slightly less brown than desired, then add rice and brown everything evenly.

[@oilguy777]

@@pyotrilyichtchaikovsky3733 this is a cleaner process too

[@jessicaschofield1377]

My husband and I watch all your videos!!! We haven't missed one. Your truly talented and a great teacher. I've learned so much just from watching your videos .

[@meh-87]

Made this with honey and puffball mushrooms that were foraged yesterday. Amazing! One of the best lunches I've ever had.

[@BenEller]

Oh man, I am TOTALLY making this soon. The marscapone is such a great idea!

[@Aazariel1]

Uncle ben

[@BenEller]

@@Aazariel1 eyyyyy!

[@milk-it]

Nailed it. The truffle butter and mascarpone are the perfect amelioration to a mushroom risotto. Beautifully executed, too.

[@carolyns6434]

I made this last night ! Amazing ! So flavorful ! I messed up a few steps and the recipe was very forgiving. Do not skip out on the roasted mushroom topping just a fantastic addition excited to make other risottos now thank you Steve !!! You’re the best !!! 😋

[@TheSlavChef]

The secret ingredient is love! And a lot of rice of course.

[@Kayla_Kimbrell]

This is the kind of rice dish I crave when I'm sick. Starchy, creamy, flavorful. Soul stickingly warming.

[@christianfeise125]

"A wave of cascading starch". Gotta love that enthusiasm 🥰

[@schafer2684]

I followed your recipe to make this last night and it was probably the best risotto I've made (I've done more than a dozen). My wife and son agreed. Super creamy and luxurious from the mascarpone, as you promised. I'd suggest prewarming the serving plate if you use a shallow plate like you showed, to prevent rapid cooling. Thanks for sharing the recipe!

[@teamflowerninja]

I never thought of using Mascarpone in my risottos! Another amazing video and recipe Stephen! Been following you since sub 100k followers and it’s been so awesome to see a fellow foodie share their love for food and help others discover a love for cooking and food as well!

[@seraph8672]

This looks pretty dope! I love making risotto in the instant pot so I want to try it your way with secret ingredient. When I do it, I sautee whatever mushrooms I can get but I like to use shitake and portabella with onions (I agree the smaller the better!) and garlic(I use garlic in everything lol) in a little butter and white wine in the bottom of the instant pot. Once that's all cooked up and gorgeous, I drop two cups of the arborio rice right in there dry and stir it around so it absorbs all that goodness, and then 4 cups of stock, put that bad boy on pressure cook HIGH for 6 minutes, turn it OFF and let it stand for 10, then release the pressure, and boom, you CANNOT mess it up that way. Then a sprinkle of Pecorino Romano on top and it's not too bad. I don't think its as nice as yours, but for the less skilled in the kitchen like me.... It's a safe dinner recipe that I know won't disappoint. Funny story, I made some last week and did not have white wine on hand, I only had Cab Sav, so I said F it and tried it anyway and it was still good, if not a little dark.

[@Ena48145]

Risotto? In a pressure cooker? Blasphemy. Just kidding Stephen, I'm wishing I had one right now. My mom requested shrimp risotto for mother's day, and while I'm an extremely confident home cook, something about rice and ESPECIALLY arborio terrifies me. Luckily I have a rice cooker but no pressure cooker 😭 wish me luck!!

[@polarbearal]

Oooh I’ve been hoping for a good mushroom risotto recipe for morel season this year. Thank you!

[@gerrybgood3125]

Wow, that looks really good. I've never made Risotto before but with your excellent teaching skills it's one I'm going to try.

[@CookingJoeFoods]

Dude, when you were new... I knew you were something special. Here we are a few years later and I'm still in awe. How you narrate amazes me. Your cooking techniques showcasing as you walk us through exactly your thoughts during the cook. I appreciate you more than you know, keep up the great work.

[@perotinofhackensack2064]

You know, I have to both agree with you, yes. But I also have to say that I find it very interesting that Steve has almost no presence in the comments section. I think I must follow au least 10-15 other cooks, ranging from less to more subscribers. They all seem to muster some interaction. I can't remember any recent time where he's bothered to really develop a communication with people taking the time to share their thoughts. Not a complaint, just an observation for an area for definite improvement.

[@Elektero]

Mascarpone is acid cream. So basically is acid butter. It makes the risotto creamy, but also flat out flavours. I think you can make it creamy by using "energic mixing" diring mantecatura. In my opinion you are levelling up the risotto by using vialone nano, thatìs a great rice. Regarding mushrooms: italian classic is porcino, but in italy there is also cardoncello which is very similar to shitake as texture and flavour.

[@jdalbiac]

Mascarpone is underrated, goes great in a tomato soup. I also have made supremely creamy risotto by using a hit of ricotta at the end

[@englishsteve1465]

Yep, don't be shy with that mascarpone now 😀 I make one with a nice quality,salty air dried ham and mushroom or garden peas or sweetcorn. Risotto has a thousand variations and it's soooo easy.

[@mactimo333]

Thanks for introducing new pastas and rice varieties. Love your show, the food and style but I do appreciate new items to try on special occasions.

[@olgothier]

I just cooked this and it tastes fantastic. Thank you for this!

[@donyode8302]

Had some family visiting and cooked this yesterday for them. It was absolutely delicious!! It was also my first time making risotto, so thank you very much for the easy step by step :) Awesome recipe

[@apistosig4173]

The mascaopone? very very interesting, I am a fan. As for Truffle butter - master stroke!!!! bravo

[@josethemexican24]

Man you're my go to recipe guy, but outdid yourself. I've had Risotto on my mind all week and I guess this is what I needed, thanks my guy.

[@michaelcollins2680]

Check the name above for⬆️ 👆edible Shroom,dmt, lsd and some other psyched products✅💯

[@theflurgmancometh]

I've made mushroom risotto quite a few times but never with mascarpone cheese. Can't wait to try this!

[@Mlopes1983]

Tutorial was easy to follow and the risotto recipe was absolutely delicious. Thank You.

[@ahmadalanazy5551]

This is just,,l don't know,,,,, beatiful man beatiful, thanks.

[@adrianniechcia2579]

The risotto prepared according to this recipe is great even if one uses a vegetarian stock and only common "cremini" mushrooms available on a daily basis here in Poland (pieczarki) and with use of a dried thyme. Thank you!

[@paulwagner688]

So. Many. Mushrooms. I'm drooling. Stephen, I love your channel just to see the technique taught, and the passion. "Go Feed Yourself" is so apropos. One should "eat to live", but that doesn't mean we can't have the best food we can make. I mean, it's not even April and I'm already looking forward to new additions to the Holiday Plan of Attack.

[@jonetxaniz783]

I’d seen mascarpone used as a substitute to the parmigiano+butter combo, never WITH them. But doubling up on the cheese cannot possibly be a bad idea, so I’ll give it a try!

[@bimbettocavallo]

I'm happy that you're finally using Vialone Nano or Carnaroli in your risotto!

[@forfeitthegame6903]

This is next level. If I payed for this at a restaurant I would be a very happy customer

[@tracye1866]

Holy moly! That sounds INSANE!!!

[@JustBigL66]

another way you can easily achieve extreme creaminess is to use pre-grated cheese since its coated in starch to prevent it from sticking. but im definitely gonna try this mascarpone trick in the future.. looks delicious like always =)

[@JustBigL66]

p.s.: pre-grated cheese in addition to parmesan ofc

[@joethorn88]

Risotto is a staple in our household. Can’t wait to try this. Thanks!

[@GrikWorldNomad]

Epic! You focus so well on technique, teaches us a lot, thanks

[@anthonypirozzi837]

I'm droolin here.....

[@RT-yh8pi]

That cheese grater, though! You have no idea how hard I’ve looked for that exact grater! Where did you get yours?!

[@qdckpp5329]

I topped this recipe off with some arugula garnish. It was perfect.

[@uwldluvme21]

Wow. Excellent!

[@woniyawaken6007]

I make your caccio pepe all the time. Best recipe out there. You often cook with meat, and I'm essentially vegetarian, but bro? I have learned SO much from your channel. THIS? I am making this tomorrow night for sure. Subbing with veg. stock. But the mascarpone and truffle butter? Lovely and genius. Thanks for your channel.

[@Timmycoo]

lol your new cheese grater with the way you were grating the cheese, totally looks like you're grinding wasabi. Those mushrooms look soo good. Also thanks for the tip about looking online for the rice!

[@CrittingOut]

Outro always makes you seem like such a genuine guy

[@ceholad]

As always, another incredible video!

[@tristamyers1910]

That looks absolutely delicious!

[@jasonlibin420]

My guy, I love your channel. Hit me up when you're at the jersey shore so we can have a banging dinner. My friends and I host dinners every week and would love to have you

[@alge3399]

Naaaa, your not Italian! 🇮🇪 You have the love, the passion, the patience for cooking great Italian food. Gratzie! Great channel.

[@VanDerPol]

A great trick, which I picked up from America's Test Kitchen, is to microwave mushrooms first. That way, they don't suck up all the oil and you already start to drive out some moisture.

[@scotttaylor3334]

Hey Steve, I just thought I would let you know that your website is down. I am looking for the recipe for your impossibly creamy mushroom risotto. I know this is an older video, and it's a long weekend, but I thought I'd let my brother know... Keep up the great work and all of the awesome recipes.

[@loissutton8226]

Love it!! Insanely terrific 👏

[@RandmVision]

gonna try the marscapone next time

[@sergejkrynycky728]

What an insanely great video. Well done.

[@MaggotMuseum]

I have never seen shitaake mushrooms in an Italian dish - you typically find them in asian dishes. If you don't mind spending a bit more on mushrooms, I highly recommend finding some chanterelles, hen of the woods, hedgehog, and trumpet mushrooms. If you really want to splurge, porcinis and morels are THE BEST.

[@lolamaven3971]

Absolutely delicious 😍

[@FodorPupil]

Looks fantastic!

[@teowiz4210]

great recipe and fine touch with the mascarpone, but I am perplexed by the use of the spoon to eat it. I am a northern italian and I always ate it with a fork. smaller bite, you have to savour it and make it last :)

[@heavymayo9624]

What size and make is your saucier? Thanx

[@lindagardiner9795]

Hiya Stephen-wanna share where you got that new cheese grater from? Cannot wait to try the risotto with the marscapone cheese!!!!

[@truthfinder6246]

Yum!!

[@melissasundin8611]

Amazing

[@frannernan]

You totally read my mind… wanted to make this so bad

[@wmehigan]

this is more helpful but less emotional than john wilson's guide to making perfect risotto

[@carlaproko]

I usually use dried shiitake mushrooms since they’re hard to get fresh where I live. Can I use that liquid from reconstituting them in my broth? That would be ok right?

[@Dilin-]

If adding mascarpone is ok, I’m wondering what the acceptance is of adding heavy cream?

[@swinkmibby]

That's brilliant and so obvious I'm mad I didn't think of it. Speaking of, does risotto as a side actually anger Italians? I like doing a mushroom risotto when I braise short ribs, it makes for a great presentation but I don't wanna kill anyone's nonna

[@Elektero]

not that much, but is a bit weird as side dish. Question for you: why don't you make a short ribs risotto? Think about it: you can use the roasted bone to make the stock, you can add the shredded meat to the risotto and finally you can do the mantecatura with the ribs cooking juice.

[@swinkmibby]

@@Elektero Cause bone-in is a nicer presentation, and I'm generally not making something two days ahead to make a stock. I have thought about it, and it's not worth the work (but I do tend to save the bones for a stock after). I like the creamy mushroom with the beef braising liquid as a mix, with a couple of the vegetables kinda stacked around. I don't think it's thaaaaat weird! Like why don't we just have short rib mashed potatoes then? But also, don't wanna insult the culture too bad

[@noellecantcook]

I like that wooden stick you're using to stir! What's it called?

[@tomsmith9853]

I do the same but with soft goats cheese

[@martindoyon6470]

hey - superb risotto. where can I find that beautiful rectangular wood spoon?

[@matthewtimpanaro6463]

Can we get a link For that new cheese grater?

[@queeny5613]

Awesome

[@ptr8954]

Hej! Where did u buy your new cheesegrater? Thanks for the vid. Luuuuv

[@nicolelopez5089]

@notanothercookingshow why not cook stove top with oil?

[@alexk3352]

Unless you're using a flavored butter (like the truffle butter in this video), isn't adding butter kind of pointless and a bit of an overkill? The mascarpone already has a very high percentage of dairy fat.

[@jannealtonen1041]

Straight G

[@matt-rb1yb]

Where can I get that cheese grater

[@rochard1]

Geeeeeeeeeeeeeeeeeeeeeeeeze man!!!

[@soqquadro7672]

I usually don't even put salt because stock is already so salty and cheese too. Can't Imagine how salty that is

[@KuraMad2000]

I can confirm, too much salt can ruin a risotto. Had the seafood risotto in a fancy ass restaurant in Hawaii, omg it was sooooo salty it was terrible.

[@hadronoftheseus8829]

Goddamn, that looks good.

[@scraffen]

Steve where did you get that cheese grater?

[@7171dododog]

Does it say anywhere how many servings this recipe is roughly?

[@marksieving7925]

He said in the video it makes enough for 2-3 servings.

[@蛋與妹妹的生活扎記]

Hmmmmm.. You use Shiitaki?

[@joeydams]

Yo I need that cheese grater

[@geraldineferraro7702]

where can I find your cheese grater?

[@ldenorio]

why not caramelize the onions, wouldnt it add more flavor?

[@jesuscolon9232]

Just make this today and it was fucking bomb my wife almost take my plate.

[@stiliyanadimitrova1432]

❤️

[@johnford7627]

I can't find the receipt??

[@sarac.tramble290]

THANK YOU ❤ 🧡💛💚💙💜❤

[@lordmonty9421]

3:18 - got dammmmn. My phone detonated just imagining all the push alerts.

[@mitsvahboy]

Parmigiano Originato?

[@nellgwenn]

I'm Italian and not a huge fan of risotto, and I can't stand mushrooms. But I watched the entire video. So take your yeses when you can.

[@loonator1995]

wait you used a plate?

[@costello357]

Where are your written recipes? Where is the written recipe for this one?

[@BruceBoschek]

Oil in risotto, eh?

[@ridderus]

dont stir... really i tryed.. just put the all the broth in(after the wine) and dont touch it. chek after 15 minutes.. Outcome is the same! :)

[@leesagrrl]

Try a little bit of Saffron just before you deglaze... and Melting a nice Brie in the Risotto is yummers...

[@dimesinger]

Wife made this last night and it was (is!) incredible. Instant comfort food, especially perfect for cold/cool nights. Flavor and texture are on point.

[@chrisharris3760]

where can i get that cheese grater

[@ef4947]

18 years in a kitchen this year, mainly Italian. You sir, are the first person I have ever seen toss risotto like that.

[@Brbgtgkms]

Same here hahaha tossing that risotto like some chicken stir fry in a wok😂😂

[@valentinritter9350]

Great Video! I can recommend to also use dried mushrooms to infuse the stock. Use the strained water you soaked the mushrooms in in the stock and and the mushrooms in with the rice. Also if you are looking for a lighter version, use Ricotta instead of Mascarpone. It’s less fatty and more fresh.

[@Avry1Eats]

Why not make a stock or design your umami essence?