Hi everyone, today i'm going to cook for you
one of my favorite recipes. It's a mashup of something we traditionally do a kind
of a small bean like pasta and Italians' risotto its name is
couscous risotto and what i'm going to do i'm going to
treat those bean like pasta like risotto and it's going to be with
mushrooms grape cheese and it's going to even include a bit of
truffle oil and as a result it will be a dish that can
be sold in a you know chic pricey
restaurant for at least 30 to 40 dollars. Chic
is posh. This is one of my inventions which i love doing.
If you're ready we can start.
In fact our ingredients are very simple we have couscous mushroom butters onions
a bit of pastırma which can be any kind of cured meat
prosciutto ham whatever you like thyme chives
or you can use fresh onions some cream and a bit of
truffle oil to put it onto another level, so
how we start is, we're going to start with a big pan
so i start by turning the heat i'm going to put one tablespoon of
butter and five tablespoons of olive oil this looks like a lot of oil but if you
guys go to an italian restaurant and see how
much oil they put to make that risotto is incredible
you'll be really shocked. I'm going to half my onion and then
have thin slices like this.
Fire is big but i'm putting it into low heat first i'll cook the onions now
it's becoming mushroom season i have chestnut mushrooms about 400
grams i packed they are sold like this i'm going to use all of them
i'm going to cut like first half and then have big
poor chunks like this normally this would be very big for a risotto
but i want it to be chunky i cut the small ones just four pieces
in turkey we have really nice mushrooms matsutaki moral porcini chanterelle
even in istanbul i have collected some porcini
some chanterelles very close to where i live.
Now i want to show you this onions are getting cooked
as you can see onion gives a bit of its water
like a minute and a half later this is going to look drier it's going to start
to soak that water or the water will evaporate
that's the time when we should add the mushrooms.
There are browns at the sides of the onions and then
that's the time that we can add the mushrooms.
I am putting the fire to the highest adding the mushrooms why i have 400
grams of mushrooms that are going to get in the pan i am not adding them directly
because when that happens the heat even it's the
biggest and the highest will not be enough to support the heat
of the mushrooms mushroom is mostly water so if it doesn't get the heat it
needs momentarily it will give away its water
and then we might end up not frying but boiling
the mushrooms in their own water. If you don't have
this big of a pan you can divide them to two pans.
Now as you can see there was never water at the bottom of the pan
and the mushrooms are browning on the side the onions are
caramelizing very well and this only took one and a half minutes maximum this
is the time i'm going to add the couscous. You can
find the bigger couscous or smaller it doesn't matter
it will just affect the cooking time. Now i'm going to have four cloves of
garlic thinly sliced four cloves seems too much but it's not
garlic is like one of the best marriages with mushroom and i'm
browning the couscous a bit as well like this i'm going to have a teaspoon
of salt. I might add a bit more later on teaspoon
of black pepper, to this i'm going to slowly add my
brown stock. I am turning my heat now to the lowest
and i have the stock on the side it has to boil and
by adding it i'm cleaning also the bottom of the surface
and mixing it always to one side slowly i have around 600 milliliters of
stock if i need more i have hot water to help me when you feel all the water
is soaked add some more and then go on while this
is cooking slowly on the side i want to make my
pastırmas. I'm going to add a teaspoon of butter
what this mixing does is take the starch of the couscous
when it rises a rice's starch and make a creamy texture and always mixing
helps to the hot water i'm going to add these pastırmas if you come to
istanbul turkey or if someone comes from a family please
tell them to bring you this it's beautiful i'm going to have
four slices. This pan is small but it's cast iron so
it's going to make it more crunchy and i want it to be crunchy
while this is cooking i'm going to prepare the cheese for the cheese i'm
using İzmir Tulum but you can always use
parmesan cheese for it to be easily cut take it from the fridge on the time you
want to use it and i'll use 80 grams of izmir tulum
you can use 60 grams of parmesan cheese picorino
something like that over those two good
now as you can see the pastırami is becoming crunchier.
My risotto is now almost coming to the shape i like the couscous pieces
grew more than twice its size i'll have a check for the taste you
should also check it's still very tough so what i'm going
to do my stock was finished so i'm adding 300
more as i said you may not use all of the
water but let it be on your side the last thing
that i'm going to add is going to be some freshness and i'm
going to do it with chives and thyme. I'm going to chop the chives.
First tour of pastırma is ready i'm taking them out like this.
I'm going to reheat them when i'm serving.
When the couscous still touches your teeth but it's inside
it's not anymore unpleasant but it's still tough
it's the time when you should add the cheese. I'm adding the cheese and mixing it.
Together with 100 grams of cream you can
use any kind of cream that you can use with food and mix again.
Everything is almost done i'm adding the chives
and i'm adding some thyme if you don't have fresh one you can use dried ones
and i'm going to add half a nutmeg in this gives a very nutty final
feeling which is incredible i don't add it anytime
earlier because i want that fresh woody smell after i turn it off.
And just before i am going to put it on the plate
what i'm going to do is a bit of truffle oil this has the beautiful smell
it's not as expensive as truffles what does the
work and i'm adding it last minute because i
don't want the smell to evaporate. Yes all done.
And on top, the crunchy pastırma comes in.
A bit of fresh chives.
And another small thing is after you do it
you hit the plate so that the risotto goes to the side
on top you can add something fresh warm milk foam
this is something you don't need to do the foam will go
immediately but it will also create a fresh taste
like angely feeling.
If i get one piece like this
can i? it looks too hot.
Every time i eat this i fall in love with it.
So so good. Let me give you from the milk to the side
actually think of it it's like cream it wakes the risotto up.
Bahar: Can i eat more?
Yes, half of it yours half of mine its too much.
So for now that's it guys it's a mashup of
what i've learned from italian cuisine what we have around these soils and
some Refika tricks. Hope you enjoyed if you enjoyed it please tell us below
and if you want other things to be done on this channel please also include
those as well. Take great care see you soon.