Mushroom Risotto As Made By Chef Marcel Vigneron

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Here is what you’ll need!

Mushroom Risotto As Made By Marcel Vigneron
Servings: 8-10

INGREDIENTS
Mushroom Stock
2 cups dried shiitake mushrooms
2 quarts filtered water

Risotto
1 tablespoon grape seed oil
8 ounces oyster mushrooms, torn into pieces
1 sprig thyme
1 clove garlic (skin on, smashed)
1 tablespoon butter
Salt, to taste
2 tablespoons olive oil
1½ cups shallots, minced
¼ cup butter
1½ cup sushi rice
1 bay leaf
1 clove garlic
⅔ cup dry white wine
8 cups mushroom stock
1 cup frozen peas
Salt, to taste
¼ cup butter
1 drop white truffle oil
1 teaspoon rayu oil (Korean garlic chili oil)
¼ cup pine nuts
⅔ cup Parmesan, grated (use vegetarian Parmesan to make the dish vegetarian)

Garnish
Pine nuts
Wood sorrel
Parmesan
Olive oil

PREPARATION
1. Blend dried shiitake in blender until it becomes a fine powder.
2. Pour into a pot filled with filtered water, bring to a boil, then lower the heat and simmer for 20 minutes. Keep broth warm while preparing the risotto.
3. Sauté oyster mushrooms in grape seed oil until brown edges have formed. Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve.
4. Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently.
5. Add bay leaf, garlic clove, and pour white wine over toasted rice and cook until the wine has been absorbed, then continue stirring.
6. Over medium heat, add 2 cups of warm mushroom stock at a time, stirring occasionally and adding more stock as it gets absorbed by the rice. The rice should absorb 6-8 cups of stock. Taste the rice throughout to make sure it cooks just until it is tender, or al dente.
7. Add frozen peas and stir. Salt the risotto, to taste, and remove the garlic clove and bay leaf.
8. Add ¼ cup butter, truffle oil, rayu oil, sautéed mushrooms (optional: save some for garnish), pine nuts, and Parmesan. Stir until well incorporated. Garnish with reserved mushrooms, pine nuts, wood sorrel, Parmesan, and drizzle with olive oil.
9. Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/14343

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Cruising In My Buick
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One-Pot Creamy Chicken And Broccoli Pasta

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One-Pot Creamy Chicken And Broccoli Pasta

Here is what you’ll need!

One-Pot Creamy Chicken And Broccoli Pasta
Servings: 4-6

INGREDIENTS
1 tablespoon oil
1½ pounds chicken breast, cubed
1 teaspoon seasoned salt
Pepper, to taste
1 small onion, sliced
1 medium head of broccoli
6 cups milk
1 pound bowtie pasta
1 cup shredded Parmesan
1 cup shredded mozzarella

PREPARATION
1. Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
2. Once the chicken is nicely browned and cooked through, remove it from the pan and add in remaining oil, onion, and broccoli. Season with remaining salt and pepper. Cook and stir until the onions begin to become translucent.
3. Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
4. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
5. Add in Parmesan and mozzarella and stir until cheese is melted.
6. Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/16830

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Celebrate Eurovision With These Saucy Swedish Meatball Subs

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Here is what you’ll need!

Swedish Meatball Subs
Servings: 12

INGREDIENTS
Meatballs
200 grams beef mince
200 grams pork mince
1 egg
1 tablespoon dill, finely chopped
1 onion, finely diced
50 grams breadcrumbs
1 teaspoon salt
1 teaspoon pepper

Sauce
20 milliliters water
1 beef stock cube
200 milliliters double cream
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce

SERVE
3 soft French sticks
1 cucumber, thinly sliced
Cranberry or lingonberry jam

PREPARATION
1. Thoroughly mix all the meatball ingredients, and shape them into golf ball-sized balls.
2. Over low to medium heat, fry all sides of the meatballs, until the meatballs are cooked through and the outsides are golden brown. It will take around 12-15 minutes.
3. If you are making a large quantity for a party, make the meatballs in advance and reheat them in an oven for 10-15 minutes at 175°C. (When reheating, ensure the meatballs are piping hot throughout before serving.)
4. To make the cream sauce, dissolve a beef stock cube in 20 milliliters of water. Then add in cream, mustard, and Worcestershire sauce.
5. Toss the meatballs in the sauce while it reduces to a thick and creamy sauce.
6. Serve the meatballs in soft French sticks with sliced cucumber and lingonberry or cranberry jam.

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Credits: https://www.buzzfeed.com/bfmp/videos/17058

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