Скачать с ютуб YUNNAN WILD MUSHROOM RISOTTO - Cooking with @BlondieinChina в хорошем качестве

YUNNAN WILD MUSHROOM RISOTTO - Cooking with @BlondieinChina

#china #food #chinesecooking #chinesefood #mushroom #risottorecipe #mushroomrisotto #umami #yunnan I had such a blast traveling with my high school girlfriend ‪@BlondieinChina‬ in Yunnan, China's southernmost province. Yunnan is home to an incredible array of wild mushrooms and, according to scientists, as much as 40% of the world's edible mushrooms grow in Yunnan alone! I was so inspired to make this wild mushroom risotto from mushrooms we collected in the wild and bought in the local markets. We definitely made sure to cook them thoroughly to avoid any of those poisonous toxins! You can easily make this with mushrooms at home. Don't be afraid to get many different types of mushrooms (the more, the merrier) with different flavours and textures. You can also make this vegan by cutting out the butter entirely. You'll still get amazing creaminess from the natural starches that are coaxed out of the short-grain rice when you cook it slowly. Risotto takes time so be patient! INGREDIENTS: Mushroom "stock" - 2 cups dried shiitake mushrooms - 3 cups of water Wild Mushroom Risotto - 3 cups of (wild) mushrooms, roughly chopped - salt and pepper to taste - a knob of butter (2 tbsp or 30g) [you can cut this out for a vegan version] - a tbsp of chili oil [adjust depending on spiciness] - 1 cup of short-grain rice (arborio or carnaroli are preferable) - 4-5 cloves of garlic, finely chopped - 2 tbsp of cooking wine (30g) [any white wine or cooking wine will do to deglaze the pan] - green onions, thinly sliced, and chili oil to serve METHOD: 1. Soak dried shiitake mushrooms in water and put them into a stove until boiling. Then let the water and mushrooms cool on the table. 2. Clean mushrooms with a damp cloth and roughly chop mushrooms 3. Finely chop garlic cloves 4. Sauté mushrooms until well-cooked and then add chopped garlic 5. Add salt and pepper, chili oil and a knob of butter 6. Deglaze the pan with wine and reduce the wine for 2-3 minutes 7. Add rice and sauté for 1-2 minutes until evenly coated with the juices 8. Add a 1/2 cup of mushroom stock every 2-3 mins. Continue adding until you use up all the stock and the rice is cooked through and al dente (around 30 mins in total). 9. Serve with 1 tsp of chili oil and garnish with thinly sliced green onions