The Chew: Risotto With Mushrooms And Vin Santo Recipe & Brownies


The Chew: June 2013

Recapo Update: Here are the segments from today’s show:

The Chew: Mario Batali’s Risotto With Mushrooms And Vin Santo Recipe

The Chew: Albert Pujols Home Run Chicken Recipe & Abichuela Dominicana

The Chew: Daphne Oz’s Gluten-Free Healthy Fudgy Brownies Recipe

On The Chew June 4 2013, it’s “How-To Tuesday,” with Mario Batali schooling George Lopez on his risotto with mushrooms and vin santo recipe, Chew correspondent Jamika Pessoa teaming up with LA Angels star Albert Pujols and Deirdre Pujols in their home to show them how to make the Home Run Chicken with Rice and Beans Recipe, and Sherri Shepherd making a brownie recipe with Carla Hall and Daphne Oz.


The Chew: Risotto With Mushrooms And Vin Santo Recipe

The Chew: Risotto With Mushrooms And Vin Santo Recipe & Brownies

Mario Batali does Italian cuisine right with his risotto with mushrooms recipe.

It makes sense that Mario would be showing George Lopez how to make risotto. Risotto is a type of Italian cuisine that is cooked in broth until it reaches a creamy texture. Risotto can be made in just about any kind of broth, with meat, vegetable, or fish. As for the type of rice that can be used to make risotto, short-grain white rice, round medium rice, or a high-starch rice is used. These rices are used because of their superior ability to absorb liquid and release starch, making them stickier. Different wines can also be used in preparation.

With all of the different ingredients that can be used, this means that there a lot of variations of risotto, such as risotto alla milanese, which is made with beef stock, cheese and lard, and beef bone marrow.


The Chew Brownie Recipe

How can you not like brownies? I mean, even if you have an allergy to nuts or some other ingredient in the chocolatey, gooey, treat, your mouth has to water a little bit when you hear about them, right?

The original brownies were made at Chicago’s Palmer House Hotel, when a chef was asked by socialite Bertha Palmer to make a confection that was smaller than a cake, while retaining the qualities of the cake for a fair she was having. The more you know!


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