Up next in 10
Mushroom-Thyme Risotto Recipe - Paula shares an elegant side dish recipe that will impress guests. It pairs perfectly with beef, pork, and chicken!
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Mushroom-Thyme Risotto Recipe: https://www.pauladeen.com/recipe/mushroom-thyme-risotto/
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0:01
- All right, Y'all.
0:02
You'll see in the earlier video
0:06
that Michael
0:08
is doing his
0:11
sausage stuffed pork tenderloins, and they're
0:13
so wonderful, Y'all. So in the next video,
0:17
I've decided that I'm going to make-
0:21
Shh, Shh, don't burn your butter Paula,
0:24
don't burn your butter,
0:27
before you get your mushrooms
0:29
in there. I'm making a risotto and
0:33
it's a mushroom in time risotto.
0:36
And it's actually in the current magazine,
0:40
that's out on the newsstands. And um cooking with
0:43
Paula Dean
0:44
right here.
0:46
And it's going to be wonderful
0:49
with that pork tenderloin that Michael's cooking.
0:53
All right. So the recipe calls for Crem- Cremini?
0:59
How do y'all pronounce that?
1:02
I'm not sure. For me, C R E M I N I? Calls for that
1:07
mushroom. And Teresa when she was out buying and
1:10
she said, now, what if I can't find those kind of mushrooms?
1:15
And she looked it up, it's nothing but a white mushroom,
1:19
just a fancy way to say white mushroom.
1:25
So Theresa, you know what I think
1:28
I'm going to get the rest of those mushrooms out,
1:31
cause they cooked down more than what it calls for.
1:37
I'm gonna go ahead and cook them all otherwise they'll rot
1:41
if I don't go ahead and cook them
1:42
Right?
1:53
Once I get them cooked and we don't have to put them on in
1:58
the Rosoto, if we think it's too much,
2:06
you know, I have,
2:07
I have told them my friends out there and that I have
2:11
trouble following my own recipes.
2:15
It's hard for me to follow my own recipes, which is crazy.
2:17
But you know,
2:19
it just depends on where you're at at the time that you're
2:22
making something.
2:27
And I put more mushrooms, little bit more butter.
2:33
Cause I can
2:38
So we're going to let these cook just for a few minutes.
2:45
And this is a real easy dish y'all and it's going to be the
2:49
car that goes along with a pork Tenderloin. And of course,
2:53
it's going to have mushrooms, which is a Veg.
2:57
So we can't lean two birds, one stone here.
3:00
Okay. Y'all the instructions.
3:04
Tell you to cook it for about two or three minutes without
3:07
stirring,
3:09
because actually there's a lot water in these mushrooms.
3:16
So if you just let it cook, cook, good.
3:22
The water will cook out.
3:24
All right. So now I'm going to add
3:26
the other pack of butter,
3:28
the little pack,
3:31
and now we're going to put in our onions and we're going to
3:34
let those cook up five or six mins
3:36
Gosh, five or six minutes, you know,
3:39
until they're just like transparent.
3:45
And then we're going to start adding our other ingredients,
3:49
now turn that down for a second.
3:50
Now I'm going to turn it back up to medium.
3:55
And we'll just stir this occasionally.
4:01
And then we'll add the mushrooms back into our risotto in a
4:05
few minutes.
4:10
So to our onions and put in about a half,
4:15
a teaspoon of pepper and almost a teaspoon of salt.
4:23
And let that flavor our onions
4:30
our onions have been cooking five or six minutes,
4:33
and now we're going to add our white wine
4:38
and we're going to let that cook until almost all the liquid
4:43
has absorbed. I tell you my depth perception
4:48
is not so hot anymore.
4:50
Yeah.
4:54
All right. So I'm just going to stir this occasionally.
4:58
Like I said watch that wine evaporate right.
5:06
And then we'll be back to it
5:10
Okay. The wine has almost absorbed.
5:13
So now we're gonna put in our risotto or rice
5:19
same thing So we're just going to cook this
5:20
and stir this until it
5:25
starts getting a little brown in it. We'll get a nutty odor.
5:30
Like when you roast off pecans or almonds or walnuts,
5:33
whatever it, when you toast it,
5:36
it just breaks through like the skin or something and
5:41
they'll get real. Nutty just gives it a stronger flavor.
5:48
So we're going to let this start Browning and getting a
5:51
little nutty.
5:55
And we're going to do that for a few minutes.
6:03
I don't know if anybody ever,
6:04
I don't even know if they still make it ricearoni
6:08
You remember that.
6:10
- You.
6:11
- Would have to brown brown your rice.
6:13
So it's kind of like that we're going to brown it and we go
6:19
and smell the nuttiness coming out of them.
6:26
I wonder who came up with all this stuff?
6:30
You know, like, how did they know rice was good to eat?
6:35
Like how did they know to plan it and how to plan it
6:43
Where Theresa is. You're getting philosophical.
6:47
Yeah.
6:48
- I would say rice is probably been around a.
6:51
- Long, long, long, long, long, long, long time.
6:54
- I just wonder who discovered it.
6:57
It's like who have the guts to eat the first egg?
7:03
- Yeah, I know.
7:04
That's kinda, that's kinda tricky there that's.
7:07
- I broke an egg and all that slimy booger part
7:10
I would've never even tasted that. Never.
7:14
And look now we can't live without eggs.
7:18
The one who liked the first one, probably a raccoon.
7:25
- Cave Man.
7:26
- Yeah. One of God's great years.
7:31
So while this is trying to brown,
7:33
you want to make sure you start pretty frequently
7:42
and then we're going to start a chicken stock cup at time.
7:47
Y'all look at this.
7:50
I want to show y'all this.
7:52
Now I have had this probably 14 and a half years because
7:58
I was on a TV two or three times a day when Jack was born
8:05
and course I talked about him so much,
8:08
and somebody made this happen for
8:10
me. And they've got love.
8:13
Dream Beam, Hope, smile inspire create Jack.
8:20
So I got so many sweet,
8:22
wonderful gifts from people when Jack was born,
8:29
because I would, you know,
8:31
how you feel on your first grandchild.
8:34
At first you're so in awe
8:40
So in all of one of your children, being able to create
8:43
this most incredible child.
8:49
So that was all accounts about. So I got a lot of gifts.
8:52
In fact,
8:54
there was a little quilt when we moved back in here and
8:58
started unpacking.
8:59
There's a quilt that somebody made me when Jack was born in
9:03
it's beautiful evening seen,
9:05
and it has his birth date on it and his full name.
9:10
And I couldn't tell you who made that,
9:13
but if you're still out there, thank you so much.
9:17
It's a little blue and white quilt.
9:20
And I hope I sent you a thank you note, you know,
9:24
there for a while, for a few years, I was so busy.
9:28
I didn't know which way was up.
9:35
I couldn't. I went to bed, sleep, get up work,
9:40
go back to bed, sleep, get up, go to work.
9:43
So my body was having to move faster than my mind was.
9:54
Do you smell that Eddie
9:55
- (Eddie) Yes?
9:56
And can you smell the nuttiness coming out of
9:58
that?
10:03
- (Eddie) Yes its almost like a toasted pine nut
10:04
- Paula- I love pine nuts
10:13
Let me refresh my memory on how long,
10:15
the way she cooked back
10:20
six minutes until that liquid is absorbed.
10:24
And now we're gonna add a cup of stock
10:35
and we're gonna continue to cook that
10:40
until it's almost absorbed.
10:43
So, you know, when you cook rice,
10:46
you drop it and a ball and water,
10:49
you turn your burner on low,
10:52
you cover it and you let it cook for about 20 minutes.
10:56
While this rice we're not doing that way,
11:00
we're slowly adding a stop to it and letting it drink up
11:04
that broth.
11:09
And then we'll add it
11:13
a cup of mint time until it's all in there.
11:17
And then we're gonna add our mushrooms back in,
11:20
and we're going to be adding two teaspoons of chopped,
11:24
fresh thyme and some cheese please.
11:31
And this cheese is just a sharp white,
11:36
and that's one of my favorite cheeses.
11:38
I love a white cheddar.
11:41
I don't know why it just makes me think it's not so
11:44
artificial. You know, doesn't have artificial coloring.
11:51
Now I've added our chicken stock in steps,
11:55
a cup at the time.
11:56
So I'm fixing a stir in the last cup of chicken stock.
12:03
And now I'm going to add the back our mushrooms.
12:09
And I'm going to let this cook until almost
12:11
all the water has absorbed
12:14
And then we're gonna add our cheese and our thyme.
12:20
So there we go.
12:21
- Oh, it does smell so good.
12:22
- (paula) Oh it smells so good
12:26
Okay. All the liquid has absorbed almost all of it.
12:31
So I'm going our tablespoons of thyme
12:36
and then I'm going to add our sharp white cheddar cheese.
12:44
I'm going to save just a little bit to go on the top so
12:52
that dish is ready.
12:53
You know, it takes a little time, but it's not hard.
12:59
It's just the process waiting for your rice to cook.
13:03
I'm going to put this in a casserole dish.
13:05
And when we go to have our dinner, a pork Tenderloin,
13:11
our soft sausage stuffed pork Tenderloin,
13:15
I'm going to serve it with the risotto and some fresh
13:18
broccoli.
13:20
And that'll be our meal.
13:23
Very, very good.
13:24
This is good with beef or chicken, any of your proteins.
13:30
So that's it yet loving best dishes.
13:33
And remember the recipe is in the cooking with Paula Dean
13:36
magazine. That's on the stanchions right now.
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