100 Risotto’s with one recipe

This is all about building a base risotto, it may not be perfect but who really cares it works for 90% of us! The idea behind this is making us all a bit more inclusive and giving us options to take that risotto where you want without having to pre plan.

The options are endless: salmon, prawns, chicken, scallops, veggies, mushrooms, pesto, peas you name it!!! The only blocker is your imagination!

I often feel like there are so many rules with recipes that don’t really need to be rules and these rules block us from being creative! Traditions are there and i totally resepct that but there is so much scope for flexing these traditions to meet the modern world and the way we want to eat and consume!

Mt Ethos around food is: Eat The Food You Buy and Eat what you like!

Onions and garlic for base
Arborio Rice

Recipe ideas

Mushroom, garlic, parsley, butter and parmesan (Lemon)
Sundried tomatoes, Olives, feta and basil

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Spath off starch by rubbing up against each other getting on mate yeah doing good how are you yeah cool the rice is hard oh so much salt spunky risoto here we come recording you know sometimes when you wake up and you feel absolutely like a fruity monster today is one of those

Days we’re going to make aoto using a Boro rice basically I had a question from someone and they said can you show us how to sort of like prepare something for people so it doesn’t get overcooked by the time you serve it to them and I

Thought you know what a risotto is a wonderful little lesson what I’m going to do is I’m going to do two I’m going to do just get the Whiteboard I’m a visual kind of guy one thing I love to do in cooking is the idea of making a base recipe that’s a good

Circle that’s what we’re going to do is make a base risotto in the base Roto I don’t think about where it’s going to end up if you were say for example making a fish rotto what you would do is you would have your onions and your

Garlic and then You’ have your rice and then you’d probably have some Veno I haven’t got any Veno so we’re not going to add wine but from there what you would do is you would go right what am I taking it fish okay or veg or meaty and

That would normally direct you to what flavor stock you’re going to use so if you’re going to do a fish one would you want a nice light fish stock or you’re going to use something that’s like deep and earthy like a cab then if you’re going to do a veg one obviously you’re

Going to use veg stock if you’re going to do a meaty then you’re probably going to go down a chicken stock or maybe like a light beef broth it is completely up to you but what I like to do this may rub a few people up there the wrong way

Let’s scrap fish let’s scrap meaty and let’s go veg we’re in inclusive Society in the kitchen if you make a fantastic veggie based risoto St then you can add all of the flavorings and oomph later on all right so we’ll get to this point where we’ll have our risoto base then

What I’m going to show you how to do is we’re going to talk about what things you do in kitens where you take something like cook it 3/4 of the way then after that how do you reheat that little shimoi woozy and get it absolutely sexy Thunder off you go

Whiteboard you’ve done your job for now right so onions always good to start with an onion so I’m going to do two oh some fantastic noises coming from around the studio that sounded like a seagull had just eaten a massive chip and really enjoyed himself I’ve got a saucepan of water

Here this is going to be my stock get that on the little tickle so onions hand control hand like this scrunch the knife is going to do this motion tip heel tip heel tip heel and also what you’ll do is you’ll rub up against this first knuckle

Here so up and down motions as well like this if you go too high you’ll be like this yeah now need to go fast you could go like this to start off with who cares we’ll still get to the same place SP chefs go like yeah F yeah I’m a chef F

He much me chop yeah who cares who cares if you can chop fast there we go lovely done you go there mate oh rim job never do that onions go in always sweat your onions off before you add your garlic I’m sure there’s going to be

Loads of Italians out there that be like hey you don’t not to the garlic in the but mate I couldn’t give a [ __ ] if you like what garlic tastes like stick it in so so nice and gently cook that down while that’s happening we can talk more

So what you got to think this is a grain of rice the rice is hard to start off with what you want to do is make the rice Taste of something how do you make the rice Taste of something you let flavors penetrate deep internal the stock that you’re going to

Be adding is where the flavor is going to be if you think of basmati rice for example you want those to be nice individual grains kind of like a dry texture oh you got to stick with me here cuz this is just a new thought my brain’s hurting already by cooking

Basmati rice in a certain amount of liquid all you’re doing is basically like steaming that rice and not agitating it at all by not agitating it what it’s doing is it’s not releasing any of its starch okay stick with me starch when you put risoto rice into a

Pan and you mixy mixy mixy what will happen is it will agitate this is weird these risoto rice um grains are having like a little sexy time spaffing off starch all right spaff off starch by rubbing up against each other as you mix it they’re going oh yeah that is what

Makes a creamy risoto if you just put the rice in put the stock in and cooked it you’ll get individual grains of Rosato rice fantastic but no creaminess that’s why you add the stock slow and steady so you can agitate a nice steady rate get out of the way mate spunky

Risoto here we come so this is a boreo rice do you need to wash it nah I always make too much I don’t really care turn the heat down he says turn you down and then we’re just going to gently toast the rice now one one thing I didn’t do

Is season the onions what the rice we want it to absorb flavors so if you’re just putting water in there your rice is just going to taste of water so make it nice and sexy my stock is tasting shitz haven’t done anything to it I’m just

Going to go n and Oxo cubes so neither of them can use this content so evil right get in there mate so that’s our stock ready I’m not going to show you the whole process cuz it’s utterly boring so that is basically the amount of stock that you want to add to start

Off with so it’s literally just covering the rice you just sit there all day and go give it a little mix go yeah how you getting on mate yeah doing good how are you yeah cool it’s already absorbing that liquid when you can see no stock in

This part here that’s when you can start adding more so this is probably going to take about 30 40 minutes from start to finish of doing this process I stand here with a glass of Veno collapso have a little Veno I don’t condone unresponsible drinking but I do condone get absolutely

So what I want you to see with risoto cooking is there’s loads of little small nuances Within to someone cooking risotto they’ll be like oh this is almost there but it’s looking like risotto what you’ll see at this stage is it’s still really really like white you

Can see on this one here the edge is starting to just go a little bit translucent if you was to eat one of these pieces of rice it is still Rock Solid okay but what will start to happen if you give it a squid between your fingers you’ll see that the outside is

Just starting to give so if you think that’s probably halfway cooked and we’re going to do that again and this will make sense later on when I explain about stopping things at certain points that’s run out of gas I’m going to put this over here and we’ll pretend that we’re

Cooking there in a bit all right bye okay ladies and gentlemen here this stage right now you can see this sort of like pool of delicious starchy liquid that’s what you’re looking for that’s probably been on there for about 30 minutes so if you’re doing this this the

Whole premise of this video was to tell you that if you’re doing this for a dinner party or what they do in restaurants is you got to think people don’t cook things to order all right so they’re not going to go run Roto 45 minutes later [ __ ] Gary still sitting

There adding stock going 2 minutes [ __ ] F no they’re going to cook it to a certain point and then they’re going to cool it down so the easiest way to cool something is to create surface area so surface area allows me to cool quickly thus cooling quickly pretty Common Sense

Isn’t it but now what you got to think is this is 34 of the way cook so when you come to service I.E serving people all you’re going to have to do is take a little bit of this add a bit of stock and then we’re going to finish it tasty

You’ll eat that and you’ll go that’s uncooked perfect I’ve got some mushrooms here Port Bellows or some flat mushrooms and some chestnuts this this is the point where you want to add some sexual flavors someone said the other day when I was cooking something on social mother

Oh my God oil and mushrooms to fry I was like well how else do you fry them so if you just put them into a pan they’re just going to boil some people say things on social media make you question Your Existence as a chef so just going

To fry these off and then another variation that we can do we’ll do it at the same time might as well I always have I’ve had these for ages sundried Tomatoes got them in a little pan of water let’s get you on the heat mushrooms are cooking little bit of salt

In there oh so much salt salt I’m going to do a video about seasoning one day okay so mushrooms are cooking down now what you don’t want to do is like agitate your mushrooms too much you got to think of mushrooms like sponges okay if they’ve got lots of lube in them

Which they do then the more you cook them the more you push them about they’re going to like leak out but what you want to do is just let them fry away so when I went to a mushroom FR mushroom FR mushroom farm there was different I

Think they call flushes this which they where they grow they obviously grow out of whatever they grow the m melium whatever it is and they have three flushes where they can pick them now the first flush comes from quite a moist soil so if you imagine that it grows

Therefore the mushroom’s going to be slightly moist okay the second flush not so much moisture in the in the mycelium or the or the soil St it’s going to be a bit drier the third flush is kind of like the only the final one that can

Take but they’re a bit more dry so when’re I speaking to the mushroom grower here was just like the third one’s my favorite cuz they’re they feel like got a bit more punch to them they feel like they’re like really struggling to grow and they got a load of flavor in

Them there you go bit [ __ ] information for you right mushrooms are cooking so all we need to do is make this taste sexy and our ratoo will take care of the rest so I’m just going to lob some garlic through so when it gets to this

Stage I like to turn the heat off completely that garlic I like to just sort of like soften down in the residual heat of stuff lovely then my sundried tomatoes here which I just started soften down don’t ever do this with your knife you absolute [ __ ] Martin into the

Second rotto what I’m thinking what I’m thinking oh let’s put that in some moldy leaves my little pot of festering cheese what I’m going to do I’m going to drain these These are going to be really hot oh God this what happens when my brain starts going I end up like using too

Many things what am I even doing okay Garlic’s going to go into here these Tomatoes I’m just going to roughly chop these so I got these these got feta and olives so what I’m going to do is just sort of like pinch them doesn’t have to be complicated does it life’s not

Complicated so here’s our two little things we’ve got the Tomato one here and we’ve got our mushroom one here perfect now what we’re going to do is we’re going to finish a risotto and I’m going to show you how to add these through it so I’ve used absolutely every single pan

Just for shits and giggles okay so here is your risotto look at that it’s cooled and now it’s a case of just reheating this with a little with stop and then you got butter parmesano here and then this is where you can really go for it now the technique oh

I’m getting splattered getting absolutely spaffed on the technique that I like to do here is kind of like back and forward and then circles like that and then what it will do is it will make it go even more creamy and that’s what you want even more creamy so a pinch of

Salt bit more pepper so I know this is like a minute off mushrooms are going in just let that gently go bit of parsley so at this stage you don’t really need to mix it too hard because you’ve already done all the sexy spunking like

I said earlier go mate in you go right and a little sexy addition really good with something like a risoto because it’s got quite a lot of um like fatty notes through it just needs a little tickle of fresh lemon I really feel like it really lifts the r gives it that kind

Of like fresh hit super simple there you go plop that on the plate and then give a little a little bit of fresh ow parmesano there you go how sick is that oh yeah so that’s what I’m saying like a little bit creamy the rice has still got a little bite to

It it’s so good you could obviously add way more butter way more cheese and take it really really creamy but you wouldn’t know that that was a base Roto it’s been flexed into something else okay so I’m going to do exactly the same thing then I’m going to add the

Tomatoes I’ll be back in a bit okay while that’s happening salad is one of the most wasted ingredients and why because you’re a [ __ ] like me and you buy some you use it for a little bit and then you leave it in the fridge and it

Wilts now the flavor of that nothing has changed all that has changed is it looks [ __ ] right so look leaves in there just get it in there it’s just going to wilt down to absolutely nothing and people going to be like oh what’s that trendy thing you put through just be like [ __ ]

Salad leaves mate and be like oh that’s so inventive and then you got this this powerful mix now this powerful mix don’t have to use all of it just make sure you get a bit of everything then all of the sudden you’ve got another risotto that

Is absolutely insane this lad is on tour Basil’s one of those herbs that if you add during cooking it will go dark and then if you chop it too much it’ll get bruised so chop it right at the end fold it through this one’s looking actually a

Little bit studier than you ever just Lube it out with a little bit of stock and you’ve literally got a completely different ratoo do the old tappy tappy bit of Parmesan maybe a bit of goats cheese maybe some extra feta there you go that is that’s another banging ratoo oh I so exced

Time delish there you go that is how you do two rotas using a base recipe like that which can be changed into something anything there’s so many options and this will you know you could cool this down and then ball it into Aaron Chini

Like I said but I’m going to go ask my Italian neighbors if they want some but look if you’re enjoying this please comment if you enjoyed it what you want to see who you want to see it’s just this is just a place that I want to

Collaborate with people and have a laugh so don’t forget to like subscribe and if anyone wants to come in and pot wash right love you all bye I’m going to eat this Yum