Great Cooking Videos

Well…I would suggest that …we show you how to make here this wonderful prosciutto and asparagus, shiitake mushroom risotto with truffle essence.
Sounds delicious.

Ya its delicious, it’s real easy to do and all it takes is hanging out in the kitchen sipping some wine, and a bunch of stirring. You think you can handle that?
I think I can handle that.
Ok good. Well. Lets get this started.
All right.
I’m started firing up my chef’s pan here. Hey are you familiar with hard-anodized aluminum by any chance?
Not hard anodized but I know aluminum is one of the best conductors for heat.
It is, but the great thing about hard-anodized aluminum it’s twice as tough as stainless steel. So now we have a pan that is even heating and super durable. Can’t dent it mess it up, it’s just going to last you a lifetime.
And looks good too. Presentation wise.
Thank you for pointing that out. So we have the pan all fired up here and we’re going to start off with a little bit of butter we’re going to get that melted. And while that’s melting (all right) away let’s throw in our shallots. We got a cup of shallots there mixed up (right) pop them all in. Awesome (they’re in there). And then we have some asparagus…can you put that in?
I know asparagus. This looks like thinner asparagus.
Ya, this is like the thinner the pencil asparagus. If you get this type of asparagus that is the super thick kind you don’t have to worry about peeling it and snapping it we get to use pretty much the whole thing.
Great…saves some time.
And then can you grab the prosciutto. There’s some more prosciutto here that’s all diced up. You could always use a little bit up here…like bacon and cheddar and ham on torano…something along those lines. Ok…you need to stir and stir and stir.
Smell’s really good.
Oh I know. It’s it’s it’s getting amazing in here. And then we have our shiitake mushrooms, which are super earthy and just real great texture to them. The thing that you always got to make sure is that when you’re using this stalky is that you pull out the entire stem. It’s too weedy…it won’t really cook down. But it’s great for making stock. It’s like a vegetable stock.
Oh great! Good idea. Utilizing the entire piece food.
Yeah…so this is going to end up sautéing for about five-six minutes or something along those lines. Ok?
All right.
Awesome. Well Taya you’re doing such a great job stirring the last few minutes that it’s all done. The asparagus is nice and sautéed; everything’s a little bit brown, no cannibalization going on.
Ya.
So we’re going to take that and put it into a bowl cos this is all cooked. We don’t need to finish it up till the end of the day. Take all of that out. There you go.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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