Game:

The Legend of Zelda: Breath of the Wild (2017)

Duration: 6:36

35 views

3

Hello everyone and welcome back to another episode of the Max AC Channel. I’ve collected a lot of cookbooks this past year and I’ve been wanting to try all of these recipes, so for this month’s theme, we will be doing another round of AniMay, where we will be making four more recipes inspired by four different animated pieces of entertainment. For this week’s episode, we will be making some Mushroom Risotto from The Legend of Zelda: Breath of the Wild and Tears of the Kingdom.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.
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MUSHROOM RISOTTO (4 servings)
Ingredients:
- 6 1/2 cups vegetable broth
- 1 onion
- 1 1/2 tablespoons or so butter
- 8 3/4 ounces or so of fresh porcini mushroom (substitute with any other mushrooms you prefer)
- 1 cup Arborio rice
- 1/3 cup or so white wine
- 1/2 cup shredded Parmesan cheese
- Some parsley for garnish
- Some Salt if needed

Instructions:
1. First, we’ll prepare the broth, so in a pot, heat up your premade broth to simmer or if you’re going to make it from bouillon, heat up some water and add in your powder or concentrate when it starts to simmer. The amount I put in was about 2 tablespoons of concentrate for 6 1/2 cups of water, but you can adjust it to your liking.
2. Next, for the onion, peel and chop this into small pieces. Then for the mushrooms, reserve some of them whole for garnish and then slice the rest however you wish.
3. Once your ingredients are ready, put the butter into a large skillet or frying pan and melt it over medium heat. Then, add in the onion and sauté it for 2 minutes, until it softens and starts to turn translucent. Next, add the mushrooms, including the whole mushrooms, to the onion and sauté this for 4 minutes, or until the mushrooms soften and the onions start to brown.
4. Then, add in the rice, and stir and heat it for a couple of minutes until it starts to turn translucent. Then, pour in the white wine and cook this until it reduces to a glaze.
5. Next, add just enough of your simmering broth to cover everything in the pan. Continue to stir the rice until it absorbs the liquid, then add some more broth, and repeat this until the rice becomes tender and has a smooth consistency, about 15-20 minutes or so. Make sure to stir occasionally so the rice does not stick to the bottom of the pan and burn.
6. Then, once the rice is to your liking, turn the heat to low and then grate your parmesan cheese over the rice, and then mix all together until it’s evenly distributed. Also, give your risotto a taste and add some salt if needed.
7. Then when you’re ready, serve your risotto onto a plate or soup bowl, garnish each plate with a few of the whole mushrooms and some parsley and with that, your Mushroom Risotto is ready to eat.

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