Watch Bruce Kalman, chef-owner of Union restaurant in Pasadena, Calif. teach Playboy senior editor Jeremy Repanich how to make a wild mushroom risotto that is upheld to what he calls “grandma” standards: cooked low and slow, with your heart and soul in it. Chef Kalman perfects the classic creamy dish with carnaroli rice, heated in the right pot with onions and olive oil. Then he adds cremini, maitake and oyster mushrooms cooked with white wine, sage, rosemary and slightly browned butter.
Learning to Make a Creamy Risotto With Chef Bruce Kalman
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