Lunchbreak: Black Truffle Risotto
BREAK OR SETTLING INTO THE WINTER MONTHS WITH A WARM AND COZY BLACK TRUFFLE RISOTTO WITH AMANDA HAWK FROM MARIANNA. OK? SO NOT ONLY DO YOU HAVE A GREAT RECIPE FOR TODAY, BUT I AND SO SAD THAT I DIDN’T KNOW ABOUT THIS MAGAZINE.
>> DINA BAIR: THAT THEY HAVE AT THE CHECKOUT AT MARION. IT CHOCK FULL OF REALLY GOOD RECIPES. GREAT CHEFS FROM ALL SHOULD. CONGO AREA CHEFS BEEN ON OUR SHOW THAT YOU’VE GONE TO RESTAURANTS TO SEE. IT’S A THANK YOU. WE’RE REALLY
EXCITED ABOUT THE MAGAZINE. IT REALLY SHOWCASES WHAT WE DO AT THE STORES. AND WE ALSO DONATE A PERCENTAGE OF PROCEEDS EVERY YEAR TO BLESSINGS IN A BACKPACK. SO I REALLY CLOSE TO A REALLY GOOD CAUSE, OK? AND SO NOW YOU’RE KIND OF
FEATURING RICE DISHES. LET’S FACE IT. WE WANT THAT HEARTY KIND OF STICK TO YOUR RIBS. FOOD CALLED LOVE CARBS. TO BE OUT THERE IN THE NEW YEAR. PRETTY HEALTHY IS I THINK, RIGHT. IT’S A GOOD ALTERNATIVE. ALL RIGHT. SO YOU’RE DOING OVER SOTO TODAY?
YEAH. SO WE ARE FOCUSING ON RICE BECAUSE WE HAVE GLOBAL MARIANO’S AND WE FEATURE INGREDIENT FROM ALL OVER THE WORLD. JOSE ANDREA’S OLIVE OILS, POTATO CHIPS. I-10 FISH THAT WE HAVE WHOLE LIKE SELECTION OF GREAT ITEMS LIKE RICE. WE HAVE GREAT RACE. WE
HAVE RACE FROM ITALY. WE HAVE ON THE RACE FROM CHINA. WE HAVE RACE FROM NORTH CAROLINA. SO WE’RE TRYING TO REALLY I WORK WITH OUR SHOPS TO DEVELOP THESE GLOBAL RECIPES. YEAH, AND FLAVORS. AND YOU’VE GOT SOME SPANISH RICE FOR YOUR
PAY, A AS WELL. RIGHT? EXACTLY, WHICH I THINK ARE PRETTY COOL. I MEAN, YOU’VE GOT THE POT, EVERYTHING GOT THAT. AND WE’VE GOT STOCKS. IF YOU WANT TO MEET VEGETARIAN OR SEAFOOD, HAVE THE SAUSAGE. WE HAVE ECB DEPARTMENT. YOU CAN
GET SHRIMP LOBSTER AND CHICKEN THIGHS. AND WHATEVER ELSE, YOU KNOW, YOU REALLY DESIRE TO. THAT’S WHAT I LOVE ABOUT. PAY A CUSTOMIZE IT. YES, WHICH IS REALLY COOL. YOU’RE MAKING OUR LIFE SO MUCH EASIER DIFFICULT THINGS, IT’S NOT THE COOKING.
IT’S COMING UP WITH IDEAS. I ABUSE. HAD IT CAN GET ALL THE INGREDIENTS IN ONE PLACE. YOU KNOW, THEY HAVE REALLY EASY FOR PEOPLE. SO THAT IS JUST SORT OF THE GET EVERYTHING, GO HOME AND HAVE FUN. ALL RIGHT. READY, BUT DON’T. YEAH. HAHA.
AFTER JAGGER IN ALL RIGHT. SO YOU’RE SWEATING SOME AND SO I’M YOU KNOW, RISOTTO TO ME IS LIKE A REALLY FINE DRESS BECAUSE IT SOUNDS VERY LUXURIOUS AND FANCY. BUT, YOU KNOW, IT’S IT’S REALLY EASY TO MAKE. YOU JUST SEE PATIENTS SO
THAT COULD IT SEEMS INTIMIDATING TO PEOPLE. BUT HONESTLY, IT’S JUST SLOW AND STEADY THAT IS EXACTLY RIGHT. SO WHAT I DID BEFORE YOU CAME OVER, AS I STARTED LIKE, SWEATING THE ONIONS WITH SOME OLIVE OIL USE THE HOSE, ANDREAS OLIVE OIL.
>> MEGAN DWYER: AND I ALSO ITALIAN IMPORTED BETTER TO GIVE IT A LITTLE LIKE CREAMY A START. SO I LOOK AT IT AT THIS STAGE. NOW AND NOW WE’RE GOING TO ACTUALLY ADD THE RIGHT. SO WHEN WE ADD THIS RACE AND IT’S
FROM BLACK TRUFFLE RISOTTO KIT, I REALLY MAKE SURE GETS COATED IN DUST PAN WITH ALL THE OIL AND THE BUTTER. >> SMELLS REALLY GOOD. COOK WITH OLIVE OIL AND BUTTER TOGETHER ALL THE GARLIC. YES, IS NICE. YEAH. THAT ALREADY IN
THAT RIGHT? SO AT THIS. SO YOU CAN ARBOREAL RICE AND USE THE SAME RECIPE. JUST SUBSTITUTE THE ARBOREAL, RIGHT? SO IT’S YOU DON’T HAVE TO USE THE KITS. THE KITS COME PRE FLAVORED WITH SOME SOME DRY SPICES AND ALSO SOME TRAVEL. I
WOULD LIKE TO ADD MORE ON AND HAHA. SO WE WILL DO THAT, ESPECIALLY BECAUSE YOU BROUGHT YOUR FANCY LITTLE I LOVE THAT. UPSET. THANK >> GREAT. SO NOW IT’S GETTING A LITTLE TOASTED IN CODED THEIR HOTEL USUALLY WOULD LET
THIS GO. IF I WAS AT HOME, I-5 ISH MINUTES. I REALLY LIKE TO GET THAT CARAMELIZED. GOING. AND THEN WE ADD THE WINE. SO I ALWAYS WHEN YOU COOK WITH WHITE HAVE TO DRINK, YOU HAVE TO HIS CALL WITH WINE THAT YOU
LIKE TO DRINK. YOU’RE GOING TO USE A LITTLE BIT OF IT. SO ENJOY IT WITH EVERYBODY IN FEBRUARY AFTER DRY JANUARY TIME, ADDING ABOUT A QUARTER CUP AND I’M GONNA LET THAT KIND OF TOOK OFF AND THEN MITCHELL THAT FOR LATER ON. IN
HER LATER ON WEEKS. EXACTLY FROM GOING TO LET THAT KIND OF, YOU COOK OFF AND I’M GOING TO JUST SAW THAT GREAT FLAVOR. ALL THAT DELICIOUS TOP. SO YOU’RE GOING TO KEEP DOING THIS AND THIS IS GOING TO TAKE
A FULL PROBABLY I CAN USING A 20 TO 30 MINUTES. IS THEM ACTUALLY COOKING RISOTTO FOR? BUT WHAT THE KEY IS IS ONCE THIS IS TOASTING, ONCE THE WIND REDUCING, WE’RE GOING TO ADD STOCK LITTLE BIT. AND IT VERY LITTLE BIT OF TIMES. I
DID BRING A BIG LABEL, BUT USUALLY AT THE 2 OUNCES AT A TIME AND MY HUSBAND IS ACTUALLY REALLY EXCELLENT SO WE HAVE PEOPLE OVER. HE’S A DOESN’T, BUT I WATCH HIM. SO YEAH, MY HUSBAND HAS MORE PATIENTS THAN I DO AS WELL. SO
HE’S BETTER THAT’S I KNOW IT’S FINE TO IT’S FINE TO HAVE THAT THEY HAVE THEM COOK. YEAH, CHECK IT OUT. WE’RE GOING TO KEEP STIRRING THIS VERY YOU KNOW, I’M GOING TO DO A BIGGER ASLEEP, BUT I WOULD JUST MAKE SURE INCORPORATING EVERYTHING.
AND THEN YOU’RE GOING TO SEE OVER TIME THE RICE IS GOING TO IS GOING TO LOOK A LITTLE BROAD KEY. I’M GONNA PUT IN MORE STOCK GOING TO SORE, BUT IT’S GOING TO SORT ALL THAT DELICIOUS PLATE AND WAIT FOR
THE ABSORPTION FOR YOU AT IT AGAIN, CORRECT? THIS IS STILL A LITTLE TOO WET. BUT ONCE YOU REALLY SEE IT YOU KNOW, TAKES A LITTLE TIME. BUT THEN YOU START ADDING MORE AND MORE AND MORE. AND I THE REST OF ANY
CALLS FOR ALMOST 3 COPS. I KEEP FOR ON HAND BECAUSE YOU JUST NEVER KNOW. YOU KNOW, I WAITED WILL COOK FOR THAT KIND OF THINGS. AND I THINK THAT DO IS SORT OF LIKE YOU DON’T FOLLOW A SPECIFIC RECIPE. YOU
JUST HAVE GET IT AND YOU HAVE TO TASTE IT AND MAKE SURE, YOU KNOW, IS IT STILL KIND OF 2 CRUNCHY? IS IT TOO JUICY? YOU KNOW, AND JUST KEEP GOING FROM THERE, RIGHT. AND WHAT I LOVE TO SAY ABOUT RISOTTO IS THAT
WHEN YOU COOK PASTA PASTA TO BUILD YEAH, IT’S THE SAME WITH RISOTTO. YOU DON’T WANT SHE POT OF RIGHT. SHE WON A DELICIOUS. WANT TO TASTE THE KERNELS OF THE RISE. YOU REALLY WANT TO EXPERIENCE THAT? YES, SO I HAVE SO YOU
CAN REALLY THE TROPICAL DEPARTMENT ON ALL THAT KIND OF GOOD STOP. SO AS WE’RE GETTING CLOSE TO THE END HERE, THAT LOOKS VERY CREAMY TO ME. AND SO I WANT TO ADD JUST A LITTLE BIT IMPORTANT TIME BUTTER BECAUSE IT ALWAYS SUCH GREAT
PLAY FOR A LITTLE BIT OF THAT IN THERE AT THE END ABOUT 2 TABLESPOONS. >> MISTER, THAT AND WITH OF COURSE, A LITTLE BIT APARTMENT ON. SHE IS CHAMBER AND DO THAT IN THERE. WHAT I LOVE ABOUT ADDING THE CHEESE IS THAT
YOU’RE GOING TO SEE THE CHEESY PAUL OF IT. IT REALLY MAKES IT FINISHES THAT QUITE YEAH. ALL RIGHT. WELL, YOU’RE PLAYING THAT UP. >> LAUREN MAGIERA: I WANT LET PEOPLE KNOW YOU CAN CHECK OUT MARIANO’S DOT COM FOR THEIR LOCATIONS. FIND ALL THESE
DIFRENT GREAT RICE DISHES AND DON’T WALK BY THE CHECKOUT GRABBING THIS MAGAZINE WITH WONDERFUL FRECIPES. WELL, TODAY’S RECIPE ON OUR WEBSITE, WGN TV DOT COM SLASH MIDDAY. LOOK