Starbucks Copycat S'mores Frappuccino Prep: 5 mins | Cook: PT0S | Total: 10 mins | Serves: 1 | Cuisine: American Imagine a towering glass filled with a creamy, frozen blend of bold coffee and sweet vanilla ice cream, topped with a cloud of toasted marshmallow fluff. This Starbucks Copycat S'mores Frappuccino tastes like a campfire treat transformed into a chilled caffeine kick, complete with swirls of rich chocolate syrup and the salty crunch of crushed graham crackers. We’ve combined the best parts of a cozy dessert with the energy of a cold brew. By blending heavy cream and milk with a scoop of ice cream, we get that signature thick, velvety texture that makes a Starbucks Copycat S'mores Frappuccino so satisfying. The best part is how quickly this comes together. You only need a few minutes to whip up this treat, meaning you can enjoy a gourmet Starbucks Copycat S'mores...
13. 3/4 cup grated Parmigiano-Reggiano, plus extra for topping
14. Chopped fresh parsley, for serving
Instructions
Step 1
### Step 1: Make Flavorful Stock for Risotto Funghi
1. Gather ingredients: 2 bay leaves, dark green parts of 2 leeks, mushroom trimmings, and 1/2 ounce dried porcini mushrooms.
2. In medium saucepan, combine these ingredients with 8 cups water.
3. Heat over medium-high until mixture reaches rapid simmer.
4. Cook for 20 minutes. Stock should be lightly flavored.
5. Strain stock through fine mesh sieve back into saucepan, discarding solids.
6. You’ll have about 6 cups vegetable stock. Keep warm over low heat while you prepare rest of dish.
Get ready for rich, earthy flavors!
Step 2
1. Measure 1/2 ounce dried porcini mushrooms. Place in liquid measuring cup. Pour in 1 cup hot stock over mushrooms.
2. Let soak for 5 to 10 minutes. Check until mushrooms are softened.
3. Remove mushrooms from liquid. Chop them finely. Reserve soaking liquid for later use.
4. Make sure to keep soaking liquid; it adds depth to risotto.
Ready for next step?
Step 3
### Step 3: Risotto Funghi
1. Heat 2 tablespoons olive oil and 2 tablespoons butter in large, deep skillet or braiser over medium-low heat. Wait until oil shimmers and butter melts.
2. Add sage and white/light green parts of leeks to skillet. Stir occasionally for about 3 minutes, until leeks are wilted and tender.
3. Increase heat to medium. Toss in mushrooms. Cook for 3-4 minutes, stirring often, until mushrooms release their liquid and start to soften.
4. Turn heat up again. Stir frequently, cooking for another 1-2 minutes until mushroom liquid reduces and thickens slightly.
5. Season mixture with 1 teaspoon salt and a few grinds of pepper.
Look at that! You’re building flavor!
Step 4
1. Heat skillet over medium heat. Add chopped dried porcini mushrooms. Cook, stirring frequently, until they sizzle, about 30 seconds. Look for fragrant aroma.
2. Pour in olive oil. Add Arborio rice, stirring to coat each grain in oil. Cook for 2 minutes, stirring often. Watch edges of rice kernels turn translucent, but don’t let them burn.
3. When rice is ready, pour in white wine. Adjust heat to simmer gently. Stir occasionally. Cook until rice absorbs wine, about 3-4 minutes. Rice should look slightly glossy, not soupy.
4. Keep an eye on texture; it should feel creamy and a bit al dente. Time for next step!
Step 5
1. Pour porcini soaking liquid into pot. Stop before grit settles at bottom of measuring cup.
2. Add enough warm stock to cover rice, about 1-2 cups.
3. Turn heat to medium-low, bring to simmer.
4. Stir occasionally, cook until liquid mostly absorbed, about 10 minutes.
5. Keep cooking, adding stock as needed to keep rice covered.
6. Stir often, checking doneness around 18 minutes. Rice should be al dente—firm to bite but cooked through.
7. You may not use all stock; that’s fine. Adjust as needed.
Enjoy creamy risotto!
Step 6
1. Remove skillet from heat. Add remaining 2 tablespoons butter in small pieces, stirring with wooden spoon. Mix well until butter melts and risotto is creamy.
2. Sprinkle grated Parmigiano-Reggiano over risotto. Stir gently to combine, letting cheese melt into dish.
3. Taste risotto. Season with salt and pepper as needed. Adjust to personal preference.
4. Serve risotto immediately in warm shallow bowls. Top with more cheese and fresh parsley for garnish. Enjoy warm!
For Risotto Funghi, when adding mushrooms, ensure they release liquid before increasing heat. This concentrates flavor. Stir frequently until liquid reduces, about 1-2 minutes. Use mixed mushrooms for depth, like porcini and chanterelle. Enjoy rich taste!
Leftovers
Store leftover Risotto Funghi in airtight container. Fridge life: 3-4 days. Reheat in skillet over low heat with splash of broth or water. Stir often to keep creamy texture. Avoid microwave; risk drying out. Enjoy!
Make It Your Own
Swap arborio rice for farro. Adds nuttiness, chewy texture. Cook farro like risotto, stirring in broth gradually. Keeps creamy finish. Perfect for hearty twist. Enjoy!
#Risotto Recipes#Mushroom#Mushroom Risotto#Main Dish#Italian#High Fiber#Gluten Free#Easy Main Dish
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