Chef Jason Hill of CookingSessions.com shares his favorite mushroom risotto recipe in this episode of “Chef Tips.” Served with an Italian salad and crusty bread, this is one of the most delicious and versatile risotto recipes you’ll find. To make it a pumpkin risotto, simply add 1 cup of diced butternut squash or pumpkin meat along with the mushrooms. Many ingredients can also be added about 20 minutes into cooking. For an asparagus risotto, add crisp-cooked asparagus tips; for a seafood risotto, add some of Hill’s sauteed garlic shrimp and about 1 tablespoon of tomato paste to the mix. Finally, a chicken risotto recipe can be made by adding diced cooked rotisserie chicken pieces at the end. To see the complete recipe, or for more cooking videos, chef tips and advice, log on to CookingSessions.com
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ermonski - said
July 2 2010 @ 23:55
“yo, today we’re making risotto”
in a funny voice LOL
ChefTips - said
July 2 2010 @ 23:55
@dragonchickx
Yeah, you can use regular rice, they cheat like that in country club type restaurants….
andresico2 - said
July 2 2010 @ 23:55
@ChefTips can’t you precook the rice. Blanch it the day before, like in restaurants?
ChefTips - said
July 2 2010 @ 23:55
@dragonchickx No shortcuts with risotto. You must use the arborio rice and slowly stir. Sorry!
dragonchickx - said
July 2 2010 @ 23:55
Could you use already cooked rice or instant rice? Ive never tried risotto before are there any good short cuts?
ChefTips - said
July 2 2010 @ 23:55
@mund03000 You’re welcome! Thanks for the kind words. Cheers, Jason
mund03000 - said
July 2 2010 @ 23:55
HAHAHA this guy is great, wish i could cook, thanks for helping Mr. Hill
ChefTips - said
July 2 2010 @ 23:55
@bradyischamp You can make a tomato risotto with fresh basil and some mozzarella — or with saffron.
bradyischamp - said
July 2 2010 @ 23:55
i love making mushroom risotto. i have a ton of canned tomatoes puree, diced tomatos, cans of tomato paste etc. i need to use them up and would like to try a risotto with these ingredients. i cant seem to find any. you have any recipes for risotto using this stuff?
ChefTips - said
July 2 2010 @ 23:55
@blunt69
Sorry blunt. I meant to say hello in my last post, not hell.
I use canned stock for my home show. I will eventually do a real chicken stock video.
Cheers,
Jason
blunt69 - said
July 2 2010 @ 23:55
@ChefTips i dont use can stocks
YankeeSlayer69 - said
July 2 2010 @ 23:55
I have to ask, doesnt risotto have to look like “lava” it must have that “melting” touch, why yours looks so firm? it can be used butter to “melt” it
anyway nice vid bad guy! jaja lol!
ChefTips - said
July 2 2010 @ 23:55
@blunt69
Hell. Some canned stocks are salted.
blunt69 - said
July 2 2010 @ 23:55
u should know that stock has no salt in it
ChefTips - said
July 2 2010 @ 23:55
Thanks for your input!
etrusco54b - said
July 2 2010 @ 23:55
@blemonade I don’t agree. Olive oil is healthier but it has a sour taste not so good for rice. Butter is the right choice. I’m italian too, from Mantova, Lombardia.
ChefTips - said
July 2 2010 @ 23:55
@blemonade
I always use butter when making a risotto dish. I will try it w/o butter next time to see the difference.
Thanks!
Jason
blemonade - said
July 2 2010 @ 23:55
Nooo man! Don’t use the butter! Use olive oil
, it’s healthier and waaay much better!
I’m italian, you can trust me
!
ji94552 - said
July 2 2010 @ 23:55
Thank you. I’ve been using Sherry (I misspelled it yesterday) for seafood. Cabernet is my newly discovered red wine instead of burgundy.
ChefTips - said
July 2 2010 @ 23:55
@ji94552
I like to use Chardonnay when cooking with a dry white wine. This is generally used with lighter foods, chicken, seafood and pastas. I use red wines and fortified wines, such as sherry wine, for red and more robust sauteing and sauces.
ji94552 - said
July 2 2010 @ 23:55
What is your favorite dry wine to cook with? Chardonnay was my 1st choice until I discovered dry cherry (lower price). It works with seafood, but not sure if it’s going to work for risotto since it has a different flavor. I’ve tried Vermouth (recommended by America’s Test Kitchen), but I didn’t like it. So what do you use?
ChefTips - said
July 2 2010 @ 23:55
Chicken would be better. Hope you enjoy it!
bradyischamp - said
July 2 2010 @ 23:55
just bought a bag of arborio and a bag of mixed seafood. i dont have fish stock, but i do have beef and chicken buollion. i suspect chicken buoillon would be better?
silvermediastudio - said
July 2 2010 @ 23:55
Very nice video.. I’ve noticed some people add the veg in the beginning. I usually add at the end, right before cheese, and cook them separately. Both ways work. Good to point out that a visual indicator of done-ness is that little white center of the rice. Once it’s prominent, it’s close to being done. Lose it, and you might as well start over.
spabank - said
July 2 2010 @ 23:55
Brother, You are so not cheesy!! Everything I have cooked was great because of you!!!! Your the man Jay!!!