Risotto...yes you can make it ahead of time. Restaurant secrets revealed!
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- Опубліковано 8 вер 2024
- Let me try to show you in four minutes what took me 35 years to learn.
For 4 people you’ll need a cup of ARBORIO rice and a quart or two of stock. Some diced onions, mushrooms whatever you like. A little butter. Some Parmesan cheese. Learn the method and you can put anything you want in it and serve it with anything you’re making.
This is how they make it in restaurants. Always wondered how they serve perfect risotto in five minutes on Hell’s kitchen? This is it.
Carnaroli rice is considered better in Italy, its seen as better quality, much like Parmegiano cheese is seen as better than Grana Padano, hence it costs a little more.
I am going to check that out thank you!
Carnaroli rice is actually the best rice to use
I’ve never heard of it but I’ll check it out. Thanks for your comment!
Carnaroli in Italy is seen as better, think it makes a creamier risotto.
Just cook absorption method. Then adjust with stock cream and butter. No more stiring.
Thank you for your comment. I love getting feedback. I have been making risotto for 4 decades. Using your method can be risky because if you let it go too long, you’ll end up with a gloppy pot of rice. Risotto is one of those old world dishes that remind us to slow down and appreciate the process. Happy cooking!
@@MAMABRUNOSKITCHEN Yes very true. I have developed many short cuts and tricks while working in bulk kitchens. I suppose if the end result is the same. We can get away with it. We had to modify many cooking methods to achieve quality in large numbers.
@@forwhatitsworth364sorry to revive an old thread but something you said intrigued me. We make risotto commercially in small volumes and are trying to decide between a steam kettle or combi oven for next steps. I’m desperate to stop constant stirring for 20 minutes as it’s a labor nightmare. Any tips are appreciated. Feel free to dm. 🙏
Toasting the rice adds a nutty flavour :)
You know it!
Tim’s a very lucky man.
If George Costanza was there, he’d probably tell you that, “ You could’ve done a lot better than him “ 🤣🤣🤣🤣🤣🤣🤣🤣
Andre Green you know it! 🤣
@@MAMABRUNOSKITCHEN So tell me, which part of Italy does your family come from ? I was born in Abruzzo
That taste it 34 times while cooking hit hard for me because it was so true. I thought I was clearly doing something wrong. Glad it wasn’t just me! 😂
Every time you make it you’ll have to try it less and less. Such a funny process but the results are so worth it!
Wheres the wine ???
Interesting question thank you. I was taught by a true northern Italian home cook. She always said…wine is for drinking. I prefer to highlight the chicken stock flavor. That’s one of the great things about risotto, you can add and subtract to make it perfect for you! Happy cooking!
thank you so much imk gonna make this for my pig
I don't know, it looks not creamy enough.
Thanks for your comment. I love hearing from people. Risotto is a wonderful dish and after 40 years of making it I’ve learned that everyone likes theirs a certain way. I often make mine a little drier because I’m putting a pan sauce on it or gravy on the protein. If it’s a little firmer it soaks up the goodness. Good observation!