Laura, you are the best Italian cooking teacher on RUclips. I just did this recipe. It is fantastic Good cooking brings joy to everyone that has to eat your cooking . Big smile! Ciao!
Hi Laura! I'm italian, I live in the south of Lombardia. When I cook the risotto I let the rice cook with the mushrooms from the beginning. I toast the rice and than I add all the mushrooms (usually porcini or champignon) and the stock little by little (I use vegetable stock beacause I'm vegetarian). Maybe one day I'll try your way! P.S. I love your videos, even when you cook meat or fish! :)
I'm trying this tonight...except swapping the beef stock to chicken stock and adding chicken, Yum. Hope it works. Thanks Laura. Love your channel. Cheers from Australia:)
Don't think I've ever had a rissoto that was cooked right. Yours looks fantastic! Next time I get the urge to try making rissoto I will use one of your recipes for sure! I've only used those boxed kits before and I thought it came out terrible!
Grains are handeled differently than dried fruit. Grains such as rice need the heat, other wise you will be stiring and cooking into next year.Also, it's the heat that helps develop the starch in the grain which causes the thickened sauce.
been up watching ur vids all night, one after the other, u make everything look so simple and easy, and everything looks absolutely delicious...i think its time i sub lol
Hi Laura! Just wanted to say I love your channel :) I made your mushroom risotto tonight for dinner and it was amazing, I almost didn't want to finish cooking the rest of the meal after I tasted it LOL. Thanks so much for sharing your recipes :)
If you like mushrooms.. You've GOT TO TRY this! The mushrooms are truly the star of this dish!! Mushroom Risotto Recipe: www.laurainthekitchen.com/recipes/mushroom-risotto/
I'm thinking of taking this recipe, and combining with your chicken & potatoe bake recipe... forget the potatoes and having this risotto with it instead. Hmmmm sounds Yummy!
Same here. My parents always use room temp or cold water to reconstitute their shitakes but I think it's ok in this case since Laura's adding the constituted water back in the risotto.
Hi Laura! I have a suggestion for you, I'm not sure how diverse your neighborhood is but if you're lucky to have some asian markets near by, check out their produce selection. Here in the suburbs of LA, we have many many asian markets to choose from. The market I love to go to has an excellent election of mushrooms, I mean they have at least 8-10 different types at any given time. Hope that suggestions helps :)
laura, why do you add the butter at the end of the cooking process instead of at the start? and what i meant by at the start of the cooking process is... when u saute the onions. pls reply me cuz i'm puzzled by this. btw.... fantastic recipe
I came here actually just to see how to make the rice itself, I used butternut squash in my risotto thanks to Laura's video my rice came out perfectly cooked!
greetings...from Japan...most will agree that you need to heat the wine slightly...otherwise you shock the rice, which is rather shocking!! Also I would stay with vegetable stock...Otherwise not bad....LOL. william
I made mushroom risotto without adding any salt and it was salty at the end. Simply because parmesan cheese gives it the right amount of saltiness. Just in my experience!
Good channel. Looks good but a little soupy for my taste. I think adding wine, before the butter and Parmigiano Reggiano,and let it reduce gives it more depth. But that's just my 2 cents.
Your kitchen towels are very nice, as well as the flowers and pumpkins behind you :D I love the color of the risotto, it looks delicious.
Love u laura! Thank u for your tutorials. They are so concise and easy to follow. Hoping the best for you!
I've done this o couple of times using mushroom stock, tastes absolutely amazing
To each his own. That's what makes the world go round.
I'm only 14 and can't make all your recipies, but I watch every single one of your videos! Love you Laura! ❤😉
Laura, you are the best Italian cooking teacher on RUclips. I just did this recipe. It is fantastic Good cooking brings joy to everyone that has to eat your cooking . Big smile! Ciao!
Hi Laura! I'm italian, I live in the south of Lombardia. When I cook the risotto I let the rice cook with the mushrooms from the beginning. I toast the rice and than I add all the mushrooms (usually porcini or champignon) and the stock little by little (I use vegetable stock beacause I'm vegetarian). Maybe one day I'll try your way! P.S. I love your videos, even when you cook meat or fish! :)
Laura does things perfectly. loved the Risotto recipe. Grazie Mille
Incredibly delicious !!!!!
I'm trying this tonight...except swapping the beef stock to chicken stock and adding chicken, Yum. Hope it works. Thanks Laura. Love your channel. Cheers from Australia:)
Tried this and turned out to be awesome!!
Had to substitute few ingredients though, still would recommend it for everyone.
Oh my food gods in heaven this looks so good, Laura. I need to make this this weekend.
Great recipe!
Thank you Laura, I made it and it was amazing!! Thank you for sharing your recipies!!
Looks perfect and it should also taste perfect. Thank you, I will try it!
With the whole love to Laura there are no perfect people in this world:)
I did cook this risotto yesterday and me and my family.. it was wonderful.. Thanks Laura.
Love your risotto! Tried it with a mix of brown rice and wild rice. Turned out great as well!
thanks for the recipe!! I've been wanting to make a mushroom risotto for a while now!!
I made it for dinner and was absolutely amazing!!!
Don't think I've ever had a rissoto that was cooked right. Yours looks fantastic!
Next time I get the urge to try making rissoto I will use one of your recipes for sure! I've only used those boxed kits before and I thought it came out terrible!
it looks sooooo awesooooome!
This looks delicious.
Thank you Laura!
Grains are handeled differently than dried fruit. Grains such as rice need the heat, other wise you will be stiring and cooking into next year.Also, it's the heat that helps develop the starch in the grain which causes the thickened sauce.
Amazing recipe.. Laura you rock
You gonna make me and my family very happy with this! Thanks Laura
I made this tonight and it was very good. I didn't use the dried mushroom but it still came out good.
That's a really nice rich coloured risotto! I'm gonna make me some now, thanks!
wow i just came across your page and i subscribed. Your cooking is mouth watering. I cant wait to try some keep up the good work.!
been up watching ur vids all night, one after the other, u make everything look so simple and easy, and everything looks absolutely delicious...i think its time i sub lol
Hi Laura! Just wanted to say I love your channel :) I made your mushroom risotto tonight for dinner and it was amazing, I almost didn't want to finish cooking the rest of the meal after I tasted it LOL. Thanks so much for sharing your recipes :)
really good technique!
me encanta el salsero de madera :) es muy original
Wow, that looks yummy, I love mushrooms!
Yum that looks absolutely fabulous! Thank you
I prefer less liquid or broth but looks very delicious.
Made this and it was AMAZING!!!!!
Tried your recipe today and the risotto tasted really great! :)
The BEST recipe out there
This IS real risotto
Looks great! I have a killer recipe for quinoa risotto!!! Who would have thought but trust me it's amazing!!
I made this recipe today. It was amazing!!!
Yep I am missing your videos in my subscription box as well!
I made it and it tasted so good
looks great! Grazie!
oh my god I'm totally going to make this. Looks amazing
If you like mushrooms.. You've GOT TO TRY this! The mushrooms are truly the star of this dish!!
Mushroom Risotto Recipe: www.laurainthekitchen.com/recipes/mushroom-risotto/
yummmm!!!!!
Your an amazing cook
Hey Laura, I was wondering if you could make something with baked potatoes.Maybe a jacket potato?Thank you for all of these wonderful recipes.Love:)
bravo Laura
I'm thinking of taking this recipe, and combining with your chicken & potatoe bake recipe... forget the potatoes and having this risotto with it instead. Hmmmm sounds Yummy!
Love,love,love risotto!
I feel like leftover risotto would make a delicious filling for an omelette :)
you are a genius
Hi I enjoy your cooking very much where do u by ressoto rice or does it have another name pls respond tnks a lot!! U r Gr8!! My name is Bailu
This taste amazing my whole family loved it! and I GOT THE WAVE it made the WAVE lol Thank you for this amazing recipe
That looksk delicious mmmmmm craving that now\
It was amazing!! Can't believe I actually managed to get the right texture! Or at least I think so haha!
looks great!
i've actually made this dish before , but i gotta try this version.
LOOKS DELICIOUS
I want to try that.
Looks super good. Support ms
Please make an episode on a spinach and artichoke dip or a spinach dip.
Hi Laura!
I was wondering how come you didn't blind bake your crust in your Pumpkin Pie recipe?
Thank you very much for your delicious recipes!
can't wait to try this out!
She isn't just a perfect wife... she's the mother of al kitchens in the world!
She has really improved in recent years, much smoother in her delivery than she is in this video.
looks amazing!
Same here. My parents always use room temp or cold water to reconstitute their shitakes but I think it's ok in this case since Laura's adding the constituted water back in the risotto.
My mouth is watering!! Looks so delicious -3
That looks delicious im going to try that😋
Hi Laura! I have a suggestion for you, I'm not sure how diverse your neighborhood is but if you're lucky to have some asian markets near by, check out their produce selection. Here in the suburbs of LA, we have many many asian markets to choose from. The market I love to go to has an excellent election of mushrooms, I mean they have at least 8-10 different types at any given time. Hope that suggestions helps :)
laura, why do you add the butter at the end of the cooking process instead of at the start? and what i meant by at the start of the cooking process is... when u saute the onions. pls reply me cuz i'm puzzled by this. btw.... fantastic recipe
Laura, does the risotto require beef stock? can I use chicken stock instead? Thank you, btw i love your videos :D
Oh mushrooms, how you have become one of my favorite things over the years!
Good looking dish, and it looks yummy! =D
ooooooooomg, love, love love it!!!!!!!
I came here actually just to see how to make the rice itself, I used butternut squash in my risotto thanks to Laura's video my rice came out perfectly cooked!
can not wait to see how to make the cakes
Tips for a perfect risotto is a tun of butter !! (ALL YOU HEALTH NUTS ITS NOT SUPPOSED TO BE HEALTHY)
I just love your videos! :D
Found it, thank you so much! :)
greetings...from Japan...most will agree that you need to heat the wine slightly...otherwise you shock the rice, which is rather shocking!! Also I would stay with vegetable stock...Otherwise not bad....LOL. william
I eat my risotto creamy, clumpy and in whatever form it ends up with ... I don't throw it away!
Laura in the Kitchen what varietal of white wine do you use? Chardonnay, Sauv. Blanc, Pinot Grigio, Resiling? Thanks!!
+Sahil Gupta
depends what flavour you want to add. i prefer a dry white.
I've never seen fresh ones in the supermarkets, but there should be some dried ones which need re-hydrating before you cook.
Great recipe you have here !
Can I save time by just cooking the mushroom with the rice ?:)
Ohh... that looks soooooo amazingly delicious. I'm like, drooling right now. :P
i really don't like mushrooms, but you make them look so delicious :3
Can you do a video on quick sandwiches for lunch, my school lunch can get a little bit pricy.
Love all your channel, please make more traditional Italian courses
do you have to use beef stock? or is their a vegitarian option?
Can I make this with only the porcini broth and vegetable stock or is the beef stock an absolute, will it make a difference in taste
the beef stock just gives it that beefy flavor but if you don't like that then just use vegetable stock
I made mushroom risotto without adding any salt and it was salty at the end. Simply because parmesan cheese gives it the right amount of saltiness. Just in my experience!
LAURA!!! Very nice that risotto
Where did you get that RUclips cutting board? And why???
is it necessary to add butter to the risotto?
Good channel. Looks good but a little soupy for my taste. I think adding wine, before the butter and Parmigiano Reggiano,and let it reduce gives it more depth. But that's just my 2 cents.
We tried this recipe)Turned out very nice!Spiegazione e molto istruttivo,grazie mille da Puglia!un abbraccio forte!
Can I use vegetable stock for a vegetarian variant of this dish?
do you think it still tastes good?
Please do a video on how you pack your husbands lunch for the week! Thumbs this up so she can see :)