Chef D shared his recipe for making the perfect risotto, and it involves making it with stock.
When I was walking to the canteen this morning I just closed my eyes and just follow of the scense chef te back on the show this is a treat that we love in our house Northern Italian treat of risoto okay it there’s there’s so many um there’s so many different ways you can
You can do it um how do you do yours so we’re going to get started we put um probably about a/4 cup of butter in the pan right important but butter is really important again if you don’t if you don’t want to use butter you can use
Olive oil right but I really like the butter like I like the richness of it this is a rich dish right you’re serving it with you know maybe with asabuko you’re serving it with salmon you know that type of thing so then what we’ve done is we’ve warmed up our pan and
Again you want the pan to be warm right you don’t want it to be super hot so we’re going to put in we have our onion now a lot of people um will use raw garlic I like using roasted garlic right not as pungent it doesn’t overpower everything that you’re putting into it
And it’s just really nice right so you’re putting this in like tin foil putting it on in the oven Barbe like that you can make a bunch of it cuz this lasts a long time in the fridge right 100% And then what we’re going to do is take some mushrooms
And put the mushrooms in right away so just dice those up doesn’t matter the mushrooms no it doesn’t like you know if your family’s not a big mushroom fan start off with button mushrooms if they really like it douchi you know so in that goes and then I have my umoro rice
Right this is the type of rice exactly now this is a rice that you cannot like you know most rice you put in like one cup of rice two cups of water put all the water in and and you’re good to go this you cannot do that with okay you
Have to start off so we’re going to put our we always we’re always making too much oh so you’re you’re not boiling that you’re putting that right in there right in there right so and then what we’re going to do is we’re going to coat it with the
Butter and it just it just Char it up a little bit I I don’t Char is not the right word cuz you don’t want it dark but it just it just absorbs the butter it just makes it taste that much better right now the other secret that you got
I I think it’s a big secret and it’s a big way of doing this because everybody’s kind of um going oh this is going to take a long time it’s going to take 22 minutes in real time right um but it’s nice and slow you want to make
Sure your stock is hot cuz this is the key ingredient to 100% and we’re using a vegetable stock now you can use a chicken stock right um but so what I do is and I think we did um stocks other last time I was on so we take in the
Kitchen we take like the um the peelings of the carrots the onion leaves you know leaks whatever and we put them in a big bag and then we put them in a pot and we make our stock out of that right I sometimes what we do is even because we
We put it in a bag and put it in the freezer rather than throwing it throwing it out so you can so it can kind of add up through the week to to to do your stock you could do chicken stock you could do beef stock too 100% but I find
Making your own stock can be the difference to a good risoto rather than buying it in a box because again you’re adding different flavors to it right and like you know maybe maybe in the winter you’re going to have more of the root vegetable flavors in the summer you’re
Going to have lighter flavors to it right so then what we’re going to do is you’re just going to just add in the water and then what you’re doing is what you’re looking for is that the rice is going to absorb that that moisture then
You’re going to add more to it bring to a boil um yes just gentle boil see so we’re probably on medium High um and then again you just give it a so once all once that Rice absorbs all that moisture you can be putting more in
Again you need to be putting more in it cuz how do you like your how do you like your oh I like an ad Dante so ad Dante so like a little a little crunch to it you got to have a little crunch to it
Okay I don’t like it soft I I really don’t um because then then it becomes a little mushy okay so fast forward we we you know this starts this is how we start in the first 5 minutes right then this is we’re close to the end here so
What I’ve done is I’ve just taken I’m just going to show you what the asparagus is I’ve just chopped asparagus up nice and small because you’re going to put this in right at the end the last minute as it were and then the steam from the rice that’s already going on
Get the crunch there too and then we’re just going to finish this up with a little bit of water yeah and grab a got a minute left here okay perfect cuz I know you’re going to want to try this and then I like mine it’s
Got to be Saucy you know what I mean and then this is grated Parmesan cheese need the another another key ingredient that just a little bit all right and you know there sometimes uh to make it just a little bit creamier Tim is I will take mascapone cheese and add
2 tablespoons of yeah right right yes that’s why that’s why you need this is a warm Stu what what did you what do you like to pair with your um I got a little bit of beef tenderloin there A’s my favorite thing to pair with it and then
Of course um salmon again is amazing Sal is a nice one too I love how I put on my apron I did nothing except eat fabulous um 10 years 10 years at um we just finished filming at home with shefy our 10th season so we did a salute
To um Julia Child and Graham CER the Galpin Gourmet was kind of what I watched growing up and so we did salute to them and away we go awesome we’ll hook up all this recipe if you want to make your own Roto very easy but it turns out beautifully thanks to uh Chef
D and yours world too uh morning live C morning live for all the details on the recipes thanks cheffy thank you