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 🔔 SUBSCRIBE and hit the notification bell so you never miss an episode! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ SUBSCRIBE: https://foodtv.com/4e15m9g ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork #FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Risotto #Arancini How to Cook Mushroom Risotto Like an Italian with Gabe Bertaccini 🇮🇹 https://youtu.be/rHFEuw4Pwrg