Mushroom Risotto | ASMR Cooking Sounds HD

800g vegetable stock
160g arborio rice
1 tsp olive oil
200g mixed mushrooms, diced
30g onions, finely diced
60g white wine
¼ tsp salt
1 tbsp white miso paste (optional)
1 pinch of pepper
1 tbsp cream (or butter)
15g cheese, grated (we used Violife Prosociano)

– Pour the stock into a saucepan and bring to a simmer over a medium heat. The cooking liquid should be kept at simmering temperature for the entire time. To make your own stock, you can follow this recipe:
– To toast the rice, heat a pan on a medium heat, pour in the rice and stir frequently until it becomes pearly but not browned (about 5 minutes). Remove from the heat and allow to cool.
– For the mushrooms, heat ½ tsp of oil in a non-stick pan. Add the mushrooms and cook for 4-5 minutes, until slightly browned.
– For the risotto, place a saucepan over medium heat, add in ½ tsp of oil and cook the onions without browning, until soft. Stir in the rice, deglaze the pan with the wine and stir continuously until the liquid has been absorbed.
– Add the salt, 1 ladleful of stock to the rice – or just enough to cover it – and simmer, stirring frequently but not constantly until most of the stock has been absorbed. Keep adding stock a ladle at a time, ensuring that each addition is absorbed before adding more. NOTE: –
You may not need all the stock mentioned in the ingredients.
– Keep adding stock and cooking the rice for 15-18 minutes in total, depending upon the rice used. After the first 7-8 minutes of cooking time, stir in the cooked mushrooms. The cooked rice should be tender, creamy and still with a light bite to it, and its texture should be fairly fluid, or “all’onda” (flowing in waves). More info in the tips section.
– To finish, turn off the heat, stir through the pepper, the cream and the cheese, adjust salt to taste, cover with the lid, and let the risotto rest for 3 minutes before serving. This will allow the rice to relax and yield and even creamier result. Risotto should be eaten at once, as it continues to cook in its own heat, and can become dry with the grains too soft.

– The toasting process heats the exterior of the grains and prevents breakage, which seals in the natural starches.
– The best rice varieties to make risotto are Arborio, Carnaroli, Vialone nano, Bomba, and sushi rice.
– The stock can be substituted with water; nowadays many popular Italian chefs use regular water to cook the rice.
– You can use any kind of dry wine for this recipe, and you can also omit it or substitute it with ¼ tsp of white vinegar to be added with the cheese at the end of the cooking.
– We used a mixture of oyster, close-cup and shiitake mushrooms, but any other kind will work. To use another ingredient instead of mushrooms, simply prepare and cook them separately, and add them halfway trough the cooking time as with did with the mushrooms.
– The traditional ingredient to “cream” the rice – “mantecare” in Italian – is butter. However, since this is a vegan version and we are already using unusual ingredients to obtain a rich flavour, cream is also a great option in this case. You can make your own cream by following our recipes here:
– The traditional texture of risotto is fairly fluid, or all’onda (“wavy, or flowing in waves”). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. Source:

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