I remember foraging for wild mushrooms with King Charles III and Antonio Carlucci on the 50,000 acre Balmoral estate. We came back and sautéed and froze enough wild mushrooms to last months for the royal table. In this video I am dehydrating wild mushrooms (they keep even longer) using the PARIS RHONE dehydrator and they have agreed to discount the price if you click on the link below and type in the code. I am also giving a dehydrator away on my Instagram page this week too.

Here's the link to the PARIS RHONE dehydrator https://www.amazon.com/dp/B09TD29T7J?...
Here is the discount code - but it's not available until 12/2/22 and only until 12/8/22 10FD001DM so watch the video of how to use it and then order on Friday.

Don't forget to follow me on Instagram for the PARIS RHONE dehydrator giveaway! https://www.instagram.com/darren_mcgr...

My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more... https://theroyalchef.paystation.online

Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
https://eatingroyally.com

King Charles loves Italian food and I remember cooking this for him. Here's the recipe;

Wild Mushroom Risotto

Makes 4 portions
2 cups dried mushrooms
4 cups chicken or vegetable broth
2 TBS olive oil
1 1/2 cups Arborio rice
salt and pepper to taste
2/3 cup freshly grated Parmesan cheese
¼ cup fresh chopped fresh herbs

Place the dried mushrooms in a bowl and pour two cups warm water over them rehydrate. Set aside for 30 minutes. Remove the mushrooms and the keep the liquid.

In a heavy-bottomed pot add the rice and stir to coat the grains with butter. Add 2 full ladles of the chicken broth mixture to the rice. Stir and simmer over low heat until the liquid is absorbed, 5 to 10 minutes. Add the liquid from the mushrooms.
Continue to add more broth one ladle at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more. Add the wild mushrooms, Continue cooking until the rice is cooked through, but still al dente, nutty in texture, about 20 minutes total.
When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the cheese and sprinkle the chives on top before serving.

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