I love Buddy V from Cake Boss, and when I found his video on youtube, he got me hooked on the idea.  The bummer is that his recipe on his YouTube channel is not correct, so I watched what he did and improvised a bit, but it’s mostly true to his video.  And no parsley!  I hate the hassle of buying parsley just for one meal, to just then get moldy in the fridge.

I have made some adjustments to this recipe, so it’s not exactly his. I’m still writing up the recipe below

 

Mushroom Risotto

STILL UNDER CONSTRUCTION inspired by Buddy V's YouTube Video
Prep Time45 mins
Cook Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: mushrooms, rice
Servings: 4 people
Author: Christina Hills

Ingredients

  • 1 oz Porchini mushrooms dried
  • 6 cups Chicken Stock homemade or low sodium
  • 2 cups Aborio Rice
  • 5-6 cloves Garlic minced
  • 1/4 cup Olive Oil
  • 2 large Shallots use onion if you don't have shallots
  • 1 cup White wine dry
  • 2-4 cups Chopped Cremini mushrooms eyeball it
  • pinch salt and pepper
  • 1 cup Parmesan cheese grated

Instructions

  • Boil 2 cups of water and pour over the dried porchini mushrooms in a bowl. Let set for 30 min while you prep the rest. IMPORTANT: save the liquid from the mushrooms
  • More instructions coming
  • Dice up shallots and set aside
  • Coarsly chop up the mushrooms and set aside
  • Heat the chicken stock in a large pot so that there is enough room to add the mushroom broth.
  • Drain the mushrooms with a slotted spoon saving the liquid and adding it to the chicken stock

Video

Notes

still writing this up
Share this Recipe
Skip to content