Julia Child’s Favorite Mushroom Risotto | Cooking with Lidia Bastianich
16,627
Publicado 2023-05-23
Welcome to Lidia’s kitchen! Lidia shows us how to make Mushroom Risotto, one that she makes often at home. She reminisces as she cooks, and tells the story of opening her first restaurant, Felidia, as young woman. Hear what happened when Julia Child and James Beard came in to the restaurant asking specifically for the Risotto.
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Host
Lidia Bastianich
Executive Producers
Lidia Bastianich & Laurie Donnelly
For Five O’Clock Films
Series Producer
Callie Wiser
Producers
Erika Heymann
Kendra Gahagan
Editor
Mark Dugas
1st DP
Josh Kun
2nd DP
Yasmeen Jawhar
Grip
Alex Seel
Assistant Editor
Peter Norton
Supervising Culinary Producer
Amy Stevenson
Culinary Assistant
Jenny Acosta
Hair and Make-up
Lisa Makowski
Studio
MCM Stages
Music
APM
For GBH
Post production
The Outpost, Dave Bigelow, Beth Godlin Lillis
GBH Digital
Tory Starr, Anna Fort, Zack Waldman
GBH Legal
Jay Fialkov, Raven Smith
GBH Lifestyles
Emily Stevens, Jonathan Trimby
For Tavola Productions
Supervising Producer
Tanya Bastianich Manuali
For PBS
Executives in Charge
Adam Dylewski, Maribel Lopez
This digital series is produced for PBS by GBH, Five O’Clock Films, & Tavola Productions
which are solely responsible for its content.
© 2023 WGBH Educational Foundation and Tavola Productions. All rights reserved.
Todos los comentarios (16)
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Looking for more Lidia? Find a full episode here: https://youtu.be/Xws4QUD8zP0
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With her gestures and comments, she inspires the taste of the food without you being there and always brings a smile to my face.
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Lidia is great
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I do a spinach and mushroom rissotto. I find that by frying the mushrooms first and then adding them back to the partially cooked rice, you get a more intense mushroom flavour. I do everything else the same as what you did. Gorgeous recipe!
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Julia Child and James Beard showing up. That must have been so exciting and scary. Julia asking for a lesson must have felt like such an honor but if that was me, my mind would have to short circuited lol
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Omigosh "gimme that piece!". And "if there's wine!" I love how they interact 😊
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What a legend!
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Thank You Lidia, you’re the best.
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Perfect.❤❤❤❤❤❤
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Looks delicious!!!!
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I want that blue pan.
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One very hot summer day in Florence during a short break in a UN conference, Italian gourmand friends took me to a small delicatessan for a quick lunch consisting of a cool multi-coloured citrus (orange and lemon) risotto. Perhaps there was fennel in it I can't quite remember, but I think so. It was delicious and cooling, and so perfect for this blistering hot day. Any suggestion for a near recipe?
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I’ve always been afraid to cook risotto. Everything has to be just right. Most important, you mentioned the “fondina” bowls. I’ve been all over Italy in the last two years, and I was impressed by these deep bowls with the wide rim. I can’t find them here in the States, other than Corelle, which isn’t Italian and only comes in white.
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No garlic?
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It looks like a simple process, but for some reason, for me, the simplicity is deceptive. I always mess it up. Ugh
