Home Risotto Mushroom Risotto Recipe, The Yes Chef (Ep6)

Mushroom Risotto Recipe, The Yes Chef (Ep6)

38 min read
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Just a little bit extra of the ‘YES I CAN!’ angle is all that is wanted to make scrumptious meals on a regular basis of the week!

In this episode Tess Ward cooks up an incredible creamy, tacky Mushroom, Leek and Gorgonzola Risotto on this week’s episode of The Yes Chef!

Ingredients – Serves 4

1 finely chopped onion
1 leek
1 clove of garlic
25g butter
500g combined mushrooms
1 tsp thyme leaves
300ml vegetable inventory
150ml dry white wine
300g Arborio risotto rice
40g gorgonzola
A handful of flat leaf parsley, to serve
A squeeze of lemon and a grating of parmesan, to serve

Method

Heat the butter in a big saucepan, over a medium warmth. Add the onion and leek and sweat for 5-10 minutes, or till mushy.
Add the garlic, mushrooms, thyme and prepare dinner for an additional 5-10 minutes, or till the mushrooms are mushy. (If you needed to, you might prepare dinner the mushrooms individually and add them the to the pan with the inventory)
Once the mushrooms, leek and onion are mushy, add the rice.
You wish to enhance the warmth of the pan to medium excessive. Coat the rice in all of the butter and juices from the pan. Toss to ensure all of the grains are coated earlier than de-glazing with white wine.
Once the wine has cooked away, add your first ladle of the veggie inventory and a beneficiant pinch of salt, the cut back the warmth to a simmer. Add the inventory one ladle at a time, stirring the risotto constantly, till you obtain a easy creamy texture from the Rice. This will take about 15-20 minutes.
Taste the rice to verify whether it is cooked at 15 minutes. It should not be arduous however you need it to retain its form. Add the gorgonzola and blend by means of.
Taste and season with salt and pepper, it’s best to season after as a result of some cheeses are fairly salty and you do not wish to over do it with the salt.
Serve in bowls, scatter over the parsley, parmesan and add a squeeze of lemon juice, for freshness.
Enjoy sizzling

Subscribe for extra upcoming movies and easy recipes, and take a look at my web site at http://www.theyeschef.com/

Tweet me @tesstheyeschef. Feel free to request some recipes or simple ideas – I’m right here to assist!
Check again each Thursday for brand new uploads….

Sweating onions: http://cooking.stackexchange.com/questions/3613/how-do-i-sweat-onions

Tweet me utilizing @tesstheyeschef. Feel free to request some recipes or simple ideas – I’m right here to assist!

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Filmed and edited by Clipstone Productions

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Napolina Mushroom and Thyme Risotto, 320 g, Pack of 6

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Risotto with Porcini Mushroom 200g

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Milanese Risotto - 2 packs x 175 g

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EAN ListEAN List Element: 8006165404372
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Fereikos Risotto of Escargots with Mushrooms, 330 g

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Risotto with Black Truffle Mushroom by Dirfis | Gourmet Convenient Ready-to-cook | 200gram

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Merchant Gourmet Porcini Mushrooms 100 g

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Sun Dried Mixed Forest Mushrooms by Dirfis | Hand Picked Wild Mushrooms from Greek Forests | 80grams

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Uncle Ben's Chicken And Mushroom Risotto, 250g

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Cooks & Co Dried Porcini Mushrooms 40 g (Pack of 6)

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Sun Dried Wild Porcini Mushrooms by Dirfis | Hand Picked from Greek Forests | 80gram

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Comtesse du Barry Risotto with Duck and Mushrooms 310 g

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Vigorous Mountains Dried Porcini Mushrooms Boletus Edulis 3 Ounce

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Cooks&co Dried Mixed Forestiere Mushrooms 40 g (Pack of 6)

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  • This blend is twice the strength of our standard truffle oils and is designed to be used sparingly
  • Intense earthy aroma. Powerful black truffle flavour throughout with a gentle olive oil finish.
  • Use as a finishing oil to dress dishes before serving.  Although the uses are endless, we recommend drizzling on pasta, pizza and risotto.
  • Genuine TruffleHunter products are sold online with branded & security sealed gift boxes. The high quality box ensures the legitimacy of the product and a high quality presentation. Any product sold and/or received from Amazon without a TruffleHunter box could be a fake, not sold as advertised and should be reported to Amazon and TruffleHunter immediately.

Porcini Brodo Mushroom Bouillon - 4 Pack

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Minced Black Truffle (50g) by TruffleHunter - Preserved in Extra Virgin Olive Oil - Vegan, Vegetarian, Kosher & Gluten Free

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Features

  • The highest quality European Black Truffle; minced & expertly preserved in extra virgin olive oil.
  • Our preservation process extends the life of the truffle by up to 18 months, allowing you to enjoy the incredible taste of truffle at any time of year.
  • The truffle is firm to the bite, followed by a rich & earthy Black Truffle flavour.
  • Use straight from the jar as a luxury garnish for almost anything; we recommend trying on scrambled eggs, pasta or salads.
  • Genuine TruffleHunter products are sold online with branded & security sealed gift boxes. The high quality box ensures the legitimacy of the product and a high quality presentation. Any product sold and/or received from Amazon without a TruffleHunter box could be a fake, not sold as advertised and should be reported to Amazon and TruffleHunter immediately.

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Sun Dried Wild Chanterelle Mushrooms by Dirfis | Hand Picked from Greek Forests | 80gram

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Star Stock Cubes Porcini Mushroom (100g)

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Knorr Pumpkin Risotto (175g)

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  • With natural ingredients
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  • Manufacturer: Unilever
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21 Comments

  1. Daniel Ruan

    November 1, 2019 at 8:30 pm

    Amazing. I'm subscribing.

    Reply

  2. Andrew Jorlin

    November 1, 2019 at 8:30 pm

    Gosh you are beautiful!

    Reply

  3. fhhfgj

    November 1, 2019 at 8:30 pm

    Delicious and simple, I will add this to my arsenal of side dishes. Thanks Tess!

    Reply

  4. Mamooki K

    November 1, 2019 at 8:30 pm

    your vids are always superb!! knuckles always against the knife though, watch those fingers.Can I finish the risotto off with some cream instead of excess cheese??

    Reply

  5. Nika Khachidze

    November 1, 2019 at 8:30 pm

    Why are you soooo amazing ?!

    Reply

  6. nuttynut242

    November 1, 2019 at 8:30 pm

    the knife sounded blunt

    Reply

  7. Ar B

    November 1, 2019 at 8:30 pm

    It's complicate to stay concentrate to the recipes, you're to pretty. :p

    Reply

  8. Katerina Sergeeva

    November 1, 2019 at 8:30 pm

    I have cooked it today, thank you, very satisfying and delicious meal. you are gorgeous

    Reply

  9. Tess Ward

    November 1, 2019 at 8:30 pm

    Thank you very much DailyAmpersand. I am working on a series of new videos at the moment 🙂 

    Reply

  10. Ugl Fišer

    November 1, 2019 at 8:30 pm

    where is the butter for the finish? 🙂

    Reply

  11. DailyAmpersand

    November 1, 2019 at 8:30 pm

    Love your channel, Tess! Articulate, gorgeous and great looking food!

    Reply

  12. g0dbel0w

    November 1, 2019 at 8:30 pm

    British Drew Barrymore cooks Mushroom Risotto.

    Reply

  13. ArielBGlennn

    November 1, 2019 at 8:30 pm

    Excelent quality video, nice recipe! The fact that you're so pretty makes the video a lot easier to watch. New subscriber 🙂

    Reply

  14. Jan Solis

    November 1, 2019 at 8:30 pm

    She's a cutie.

    Reply

  15. The Procrastinator Cook

    November 1, 2019 at 8:30 pm

    This video was published in April and during the video she never mentioned the competition nor she mentioned Jamie Oliver, so it is safe to assume that she is not one of the participants! go get your camera and make your own video you might not win but its a lot of fun 🙂

    Reply

  16. josh holohan

    November 1, 2019 at 8:30 pm

    I've been watching every entry so far building up the courage to enter too. But I've looked at your video and realise you are friends with Jamie. He was the first person you followed on twitter and nearly all the FoodTube team follow you. This video is edited like Jamies so I reckon this competition is a fix and there is no point entering. It's good editing, the food is ok and you are very pretty but I am not entering a fixed competition. What a pity this has been done!

    Reply

  17. MASHIRO

    November 1, 2019 at 8:30 pm

    It looks easy and very delicious!

    Reply

  18. faster770301

    November 1, 2019 at 8:30 pm

    march people are the best…..jeje. (me=march 1st). i saw a way to enhance the mushroomy flavour. Blitzing the onion with reconstituted dry mushroom & celery maybe, then go to the pan, then the rice, deglaze, etc the rest it´s the same. What do u think Tess?

    Reply

  19. Rebecca CSY

    November 1, 2019 at 8:30 pm

    looks delicious =)

    Reply

  20. Tess Ward

    November 1, 2019 at 8:30 pm

    Glad you like the video. My birthday is 25th March.

    Reply

  21. PANIToshiba19

    November 1, 2019 at 8:30 pm

    Thanks for video! when is your birthday?

    Reply

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