How to Cook Mushroom Risotto Like an Italian with Gabe Bertaccini 🇮🇹

How to Cook Like an Italian: Part 12 🇮🇹

Master the art of rich, restaurant-quality mushroom risotto at home with Gabe! Gabe breaks down the classic Italian technique for building deep, earthy flavors, cooking the rice to tender perfection. Mushrooms are the star of this dish – both dried porcini and a mix of whatever you can find at your farmer’s market. Even the trimmings are used, along with the leek greens, to make a light, earthy and slightly sweet vegetable broth.

He finishes the dish with the Italian technique of mantecatura, which means vigorously adding fat and cheese — in this case, butter and Parmigiano — off the heat to create a creamy sauce.

Gabe uses the leftover risotto to make Arancini ai Funghi e Taleggio. Arancini are one of the most satisfying ways to give leftover risotto a second life, and this version pairs the deep, savory richness of mushroom risotto with a hidden pocket of melty Taleggio.

Get the recipes:
▶ Risotto ai Funghi: https://foodtv.com/4gpuJCW
▶ Arancini ai Funghi e Taleggio: https://foodtv.com/3SpEtVD

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

00:00 – Intro
01:08 – Make Mushroom Stock
01:25 – Chop Mushrooms
02:00 – Add Herbs to Mushroom Stock
02:20 – Add Leeks to Stock
02:50 – Cover Stock Ingredients with Water
03:29 – Cover the Stock & Let It Cook
03:50 – Rehydrate Mushrooms with Some Stock
04:48 – Heat Pan with Oil & Butter
05:10 – Add Sage & Leeks to Pan
05:50 – Chop Up Mushrooms
06:11 – Add Mushrooms to Pan & Let It Cook
07:16 – Add Rice to Pan
07:50 – Glaze with White Wine
08:08 – Add Mushroom Stock to Pan
08:48 – Let It Simmer
09:58 – Once Risotto Is Cooked, Remove from Heat
10:25 – Add Butter, Cheese & Parsley to Pan
11:00 – Taste
12:00 – Add Egg & Cheese to Leftover Risotto
12:31 – Mix
12:55 – Chop Cheese into Cubes
13:25 – Roll Rice Balls
13:44 – Add Tallegio
14:18 – Prep Panko, Eggs & Flour
15:51 – Coat Arancini
16:00 – Place in Fridge
16:19 – Fry in Oil
17:37 – Remove from Oil
17:50 – Plate and Taste

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How to Cook Mushroom Risotto Like an Italian with Gabe Bertaccini 🇮🇹


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