Chef Matt will demonstrate the technique for cooking risotto.
All right so I’m going to do a risotto demonstration for you guys you can see this technique so risotto method going be making some of these here in a second but remember we’re going to start off with hot fat in a pan we’re going to sauté onions and garlic and then we’re
Going to sauté our rice grains we’re using a short grain rice using a boreo rice uh this going to actually absorb a lot more liquid when it cooks and it’s going to allow it to kind of get creamy when we cook this we’re going to stir it all like constantly keep stirring keep
Stirring keep stirring um we’re going to add our liquid in stages and let it gradually absorb after each stage each addition so let keep going so walking through this oil in a pan start heating it up uh I like starting off real hot hot pan first so
We can get a good caramelization or get good color on our vegetables and our rice grains Okay so heat those things up you want me sure you have all your me PL ready to go I’ve got some white wine over here will add to this and I’ve got
My stock my stock is heated up that’s going to help it go faster uh cook faster now and this will take us a little bit of time to cook this whole process all the way through and it’s going to be like constantly moving there’s some restaurants that do that
From start to finish as you order it so normally what you see restaurants do is they actually parcook this stuff and you see almost any kind of grain any kind of rice or something like that they’ll par cook it and then reheat as needed during service risoto is no different they cook
It where it’s almost done and then add more stock and then kind of bring it back during service that would make it a little more um Dynamic you can do a cheese risotto you can do a vegetable risotto kind of as you see fit in your restaurant so we’ve got uh onions and
Garlic add those to our pan let them get sauté we’re going to try build up flavor with this let them cook let them sweat get the good smells going good Aromas going don’t use a metal utensil as this rice is cooking you’re going to be stirring it if you’re using something
Metal it’s going to break it up and it’s going to make little tidbits like rice pudding we already covered we don’t like rice pudding so we don’t want to have more rice pudding get made okay um plus seeing these whole grains when they’re out when they’re being served is a is a
Much better visual for your guests so we’re going to add our rice in here going to S it around a little bit let it get cooked now the annoying thing about this is I don’t actually have a recipe for this right here I’m just making this I’m just like showing you guys the
Process of it and you don’t need need need to have one if you’re following a certain method yes it makes it easier for costing and knowing how much you’re going to prepare but for if you’re um you at your house you got like cup of Rota left over whatever a little bit
Over you can kind of eyeball it and make it work we kind of talk about what we’re going to hit what we’re going to look for when we get there so this is happening right here now my first stage I got a little bit of color on my rice again that’s building
Flavor all right we’re sauté we got a little bit of color hat here that’s going to add more flavor to our dish so what I’m going to do I’m actually going to do my first addition I’m going to add some white wine I’m going to De
Glaze I’m going to add enough of it so it kind of comes up even with the level of my rice and then I’m going to stir and I’m going to constantly stir and it’s going to slowly absorb and this pan is as it’s absorbing when it gets almost cooked out almost dry
I’ll start it with my stock this is going to add initial flavor of white wine it’s going to deglaze any flavors in my sauté pan we may have already built up in here all right that’s mostly absorbed I’m going to start adding my stock and I’m going to add enough liquid
To just cover my grains and I’m going to keep stirring so already we mentioned that as you’re stirring this what you’re doing is you’re knocking the starch kind of off the outside of the grain it’s going to start thickening up this liquid that is going to cook in so already you can see
Starch content clouding our liquid clouding our stock it’s getting into our rice uh it’s getting into our liquid right here it’s going to um thicken it up that’s good but it’s not like instantly instantly absorbed and normally this will take about three additions of liquid to be fully cooked
So we’re at one right now oh I’m going to season this a little bit now ahead of time a little bit of salt little pepper let it bring the flavor into it again season your grains first we might need to adjust seasoning later but we want to make sure we have some in
There all right so this the liquid’s mostly gone going to add more again just enough to kind of cover it I don’t want it swimming the liquid’s mostly gone we’re going to end up adding some more to this and I’ll taste after this dir of dis has
Been absorbed I’ll taste this and then we’ll go from there we need to add any more liquid or what we got to do as far as like seasoning and stuff look almost done with this rotto here I’m going to taste it again for texture thank you all right grains are cooked you can
Sell individual grains they’re not like crunchy but they’re there so this is swollen up a lot we’ve got some like starchy liquid on the outside of this we’re going to end up adding a little bit of Parmesan cheese to it all right also going to add a little bit of
Butter yeah a little bit just a little bit and we’re just just shake it around and this is going to be it so y’all want to get a chance to come up here and taste this you can see what it looks like like I said if you’re going to store this for
Later use like you’re going to par cook it and then finish it during service don’t add fat to it you also would have stopped it about when I added this last lat liquid you would have stopped it there chilled it off on a sheet pan or something like that if you’re making
This in a restaurant and you’ve got extras the next day this makes great orang so you take the risotto you stuff it with like cheese or meat sauce then you deep fry it oh my God fat boy Heaven