They pre - cook and cool their risotto before service, then add a bit of stock, butter/parmigiano and the required ingredients when the dish is ordered. That's not a risotto in my opinion, we have a warning on the menu that the risotto takes a minimum of 25 mins. to prepare.
This combined with Adam Regusea's risotto technique made for an incredible and rather simple to make risotto. Seriously check it out he proved you don't need to constantly be stirring the risotto.
Now I know what beurre monte is! Is the arborio parboiled so the dish comes together in 20-25 minutes? Chef Christina is an excellent teacher; thanks for the video.
So many components. No wonder it takes pro to execute. Even the purée could be technical to prepare. Respect ✊🏻 Btw, Is there any way I can replace the white wine non alcoholic liquid?
there's no need for the wine if you want to make it at home. Just use the stock or a little bit of fresh juice from any sweet and sour fruit. not too much. :)
Damn, all that prepped ingredients and such, no wonder the Risotto is one of the dishes that kneecaps the teams in HK. The Risotto, the Scallops, Lamb, and Wellingtons have gotta be the dishes that've led to the most drama in the kitchens. Like Chino in season 9 who burned the risotto twice in a row in a single service, and then that one Indian guy (I forgot his name, my bad), who stupidly stuck his finger in the risotto to taste it but fortunately got caught by Ramsay and rightly chewed out for it (the guy then had the nerve to defend his actions in the confessional, like WHAT?! I suck in the kitchen but even I know better than to do that!).
I just compared this to Joe Bastianich's risotto on Masterchef. His risotto sucks. He boils the shallots in what seems to be half a cup of olive oil and then adds thr rice, so the rice absorbs all that excess oil. The rice is supposed to absorb the flavour of the ingredients, not the oil.
Actually it's the first time I saw this in a video to toast the rice before and then put the shallots and the oil in. If you do it like this you have to make sure to cut your shallots really fine. I don't think you'll be able to cook the shallots tender without having the rice too long in the hot pan.
It is called FOOD PREP. There is no restraunt that can make EVERY SINGLE dish from scratch everytime especially very complicated dishes like risottos.Thats why the prep and always prepare at least half of what is required before hand and finish it off ON ORDER.
@@tray5304 yes exactly, That's why I said 20 minutes is way too long. They have to finish it in 6 minutes maximum. If you think every guests has to wait 20 minutes for every single risotto then they would never finish serving it.
@@thehandleisuseless no she is right with the 20min.For hells kitchen restaurant for example, 3 people will cook this :1 chef does the risotto ,1 chef does the shrimp, 1 chef does the garnish(each would take 5-6min max) then the sous chef will plate all elements together. But for a home cook doing everything by themselves 20 to 25min in total will suffice.Which is why chef Kristina cooking on her own took her approx 20min.
@@tray5304 yes, that's exactly what I'm saying. In hells kitchen they have to deliver it in 5 to 6 minutes ideally, at home you can take your 20 minutes or more if you need
So this was butternut squash risotto with a garnish of lobster? I bet you don't even taste lobster unless you have had lobster before and actually bite into one of 4 pieces in this dish.
@@TheMastermark10 that is why i responded with my questions to what is it? if it truly was lobster inspired, then why wasn't the lobster shells cooked down into a stock. Then use the stock as your liquid. Regardless if the butternut squash is before or after lobster, no one would ever know lobster was in it, unless you ate a piece of lobster. Title should say butternut pureed risotto with lobster garnish. Or just butternut squash risotto and leave out the lobster and add pieces of roasted butternut. This dish is weak.
Christine is the best , "yeah?" She obviously picked up one of Ramsay's one liners too.
20 minutes? But in hell's kitchen u only give the chefs 8 minutes 😳
They pre - cook and cool their risotto before service, then add a bit of stock, butter/parmigiano and the required ingredients when the dish is ordered.
That's not a risotto in my opinion, we have a warning on the menu that the risotto takes a minimum of 25 mins. to prepare.
@@themrmaiorca oh wow, honestly didn't think rice takes that long to cook. Thanks for the info
Because they used pre cooked rice which is done during prep.
YUM! Gotta make this!! AND... Christine!!! My all-time favorite Hell's Kitchen winner/Chef!!
Though cooking is so difficult - here it looks a liitle bit "easy"
Why didn't I see this before!!! Great So happy hoping for lots more tips Thank you
This combined with Adam Regusea's risotto technique made for an incredible and rather simple to make risotto. Seriously check it out he proved you don't need to constantly be stirring the risotto.
Now I know what beurre monte is! Is the arborio parboiled so the dish comes together in 20-25 minutes? Chef Christina is an excellent teacher; thanks for the video.
YT reading my mind. LOL. I want to make risoto but havent a clue. YT - Hold my rice Christina is here. Video saved ❤
I am doing this in my restaurant
Love christina wilson🥰
So many components. No wonder it takes pro to execute. Even the purée could be technical to prepare. Respect ✊🏻
Btw, Is there any way I can replace the white wine non alcoholic liquid?
there's no need for the wine if you want to make it at home.
Just use the stock or a little bit of fresh juice from any sweet and sour fruit. not too much.
:)
@@flootguy1674 Thank you guy! 😚
You want a bit of acid in your risotto. So you can use a bit of white balsamico or lemon juice.
HEY HEY Kristina, come here, come here you 😅😅😅😅
I will try this for the misses.
What a wonderful personality
Any reason you use arborio over carnarolli? Perhaps the extra starch would make it creamier then you want??
Idk but I think that's just the traditional rice for risotto as I've seen it in other recipes too. 🤔
Me: eats it all
Also me: I'm still hungry but I'm not paying $80 for another bite! We're going to mickey dees
What to do in case one does not want alcohol (white wine) in their risotto?
Damn, all that prepped ingredients and such, no wonder the Risotto is one of the dishes that kneecaps the teams in HK. The Risotto, the Scallops, Lamb, and Wellingtons have gotta be the dishes that've led to the most drama in the kitchens. Like Chino in season 9 who burned the risotto twice in a row in a single service, and then that one Indian guy (I forgot his name, my bad), who stupidly stuck his finger in the risotto to taste it but fortunately got caught by Ramsay and rightly chewed out for it (the guy then had the nerve to defend his actions in the confessional, like WHAT?! I suck in the kitchen but even I know better than to do that!).
I just compared this to Joe Bastianich's risotto on Masterchef. His risotto sucks. He boils the shallots in what seems to be half a cup of olive oil and then adds thr rice, so the rice absorbs all that excess oil. The rice is supposed to absorb the flavour of the ingredients, not the oil.
Actually it's the first time I saw this in a video to toast the rice before and then put the shallots and the oil in. If you do it like this you have to make sure to cut your shallots really fine. I don't think you'll be able to cook the shallots tender without having the rice too long in the hot pan.
What happened to the real video tho? Is it deleted?
Wdym?
@@arcee2196 the real video from hell's kitchen i think is deleted
@@yudhistirafp8379
I don't know, I've never seen it before
I think it is cuz the thumbnail doesnt look like that
Last time when i want to watch it again i cant find it for 5 minute so in my mind they probably delete it, idk why either
Where is the butter in the risotto?
It's in the beurre monté at 2:52
kinda like a rice pudding
OMG i didnt know that was kristina I didnt know they actually work at the kitchen Bravo
I'm surprised they use Arborio instead of carnarolli
but she didnt taste the risotto to make sure the rice is soft
Yo wait a second, this ho said 20 minutes for the rice, how they be doin that for every table nah, has to be finished in 6 max
I think commercial kitchens, their stoves and pans are already very hot so they cook it much faster than the normal regular household kitchens
It is called FOOD PREP. There is no restraunt that can make EVERY SINGLE dish from scratch everytime especially very complicated dishes like risottos.Thats why the prep and always prepare at least half of what is required before hand and finish it off ON ORDER.
@@tray5304 yes exactly, That's why I said 20 minutes is way too long. They have to finish it in 6 minutes maximum. If you think every guests has to wait 20 minutes for every single risotto then they would never finish serving it.
@@thehandleisuseless no she is right with the 20min.For hells kitchen restaurant for example, 3 people will cook this :1 chef does the risotto ,1 chef does the shrimp, 1 chef does the garnish(each would take 5-6min max) then the sous chef will plate all elements together. But for a home cook doing everything by themselves 20 to 25min in total will suffice.Which is why chef Kristina cooking on her own took her approx 20min.
@@tray5304 yes, that's exactly what I'm saying. In hells kitchen they have to deliver it in 5 to 6 minutes ideally, at home you can take your 20 minutes or more if you need
Why am I here?
Abla niye dövecek gibi anlatıyorsun risottodan soğudum
So no need to wash the rice
No, you are going for creamy so you want the starch, where if it were just steamed rice you want to eliminate the starch to get the desired effect.
So this was butternut squash risotto with a garnish of lobster? I bet you don't even taste lobster unless you have had lobster before and actually bite into one of 4 pieces in this dish.
Did you even watch the video
@@TheMastermark10 that is why i responded with my questions to what is it? if it truly was lobster inspired, then why wasn't the lobster shells cooked down into a stock. Then use the stock as your liquid. Regardless if the butternut squash is before or after lobster, no one would ever know lobster was in it, unless you ate a piece of lobster. Title should say butternut pureed risotto with lobster garnish. Or just butternut squash risotto and leave out the lobster and add pieces of roasted butternut. This dish is weak.
Chicken stock in LOBSTER risotto? Weak. Make a lobster stock.
There's probably a reason if they don't make it with lobster stock, maybe it simply doesn't taste good with more lobster, idk...
Is she on game of thrones?
What ?
All that work just for something my body’s gonna turn into shit and flush later