Lunchbreak: Garlic Shrimp Risotto

Lunchbreak: Garlic Shrimp Risotto

>> THEY’VE GREAT FOR MAKING
GARLIC SHRIMP RISOTTO GRASS
TACK EXECUTIVE CHEF NICHOLAS
MARINO. THANKS FOR BEING HERE
SO MUCH FOR HAVING SO SUCH A
BEAUTIFUL SPACE. IN A WAY
HIDDEN WHERE PEOPLE WOULDN’T
NECESSARILY KNOW ABOUT IT.
ABSOLUTE AROUND ON THE 3RD
FLOOR OF THE HOTEL.
>> THOSE WHO KNOW ABOUT
CONTINUE TO COME BACK. RIGHT?
AND HAVE TO SEE MORE OF THE
COMMUNITY. JOINING NOW THANKS
TO THE SEGMENT. YOU MAY HAVE
MORE YOU MAY RISOTTO AND I
THINK THIS IS A DISH THAT
INTIMIDATES A LOT OF PEOPLE IT
REALLY RELATIVELY SIMPLE.
>> IT IS IT TAKES PATIENCE. IT
TAKES SOME PATIENCE AND I
GUESS IS EASY AS IT IS TO GET
IT RIGHT IS AS EASY AS IT IS
TO MESS IT UP, RIGHT? SO THAT
SOME KEY STEPS AND YOU’RE
GOING TO TAKE US. SO, YEAH,
KIND OF JUST WALKED THROUGH
REALLY FAST. SO THE VERY
BASICS IS GOING TO GET SOME
SOME OIL OR ORBITER GOING.
>> AND THE THING THAT YOU’RE
GOING USE MADDUX IN THIS CASE,
WE’RE GOING USE A LITTLE BIT A
SHALLOT AND SOME HERBS. AND
THEN AT THAT POINT, YOU CAN
ADDING YOUR DRY RICE. SO WHICH
DID YOU USE? JUST SO THIS IS A
MIXTURE OF CHIVES AND PARSLEY
DRY RICE AND KIND OF GET POINT
ALSO THAT IT CAN CAN DEVELOP
SOME MORE FLAVOR AND THEN
YOU’LL START ADDING IN THE
LIQUID. THING IS TO MAKE SURE
THE LIQUID IS HOE
>> SO THAT IT DOESN’T SLOW
DOWN THE COOKING. SO HOW DO
YOU KNOW WHEN IT’S TIME TO
START TO LOOK FOR
>> WHAT YOU GOT, RICE TOASTED.
YOU DON’T WANT IT TO BROWN.
>> SO LIGHT VERY LIGHTLY
TOASTED. THAT’S WHEN YOU WANT
TO START A OK? SO WHEN I THINK
OF TOAST, I BROWN, BUT DON’T
WAIT NOW OUT TO SO THEN WE
WILL CONTINUE TO STIR AS IT
GOES DOWN ROOM. YOU CONTINUE
TO ADD MORE OF THE STOCK IN
THIS CASE. IT’S VEGETABLE
STOCK YOU WANT TO CUT ABOUT 4
PART SLICK, RICK TO ONE PART
RICE. RIGHT. AND I THINK THIS
IS WHERE THE PATIENTS COMES IN
BECAUSE IT’S LIKE YOU DON’T
ADD MORE LIQUID UNTIL THIS IS
ALL CONTINUE STIRRING. AND
THAT’S GOING LEASE THE
STARCHES AND MAKE IT NICE AND
THICK AND JUST REPEAT THE
PROCESS. EXACTLY. IT IS. WE’RE
ACTUALLY DOING OUR SHRIMP AND
ASPARAGUS REZONING. SO WE’LL
DO THAT IN A SEPARATE AND LOOK
AT A SHRIMP AND ASPARAGUS
GOING. SO AGAIN, A LITTLE BIT
OF ALL OF ALL. A LITTLE BIT OF
SHALIT’S AND THEN SOME GARLIC.
>> AND EVERYONE IS A LITTLE
BIT OF LEMON ZEST OIL, OIL
PULL OUT THAT HAVVE DISPERD
ALL THE WAY THROUGH.
>> I WOULD THINK OF PUTTING
END NOT IMAGINE WHAT CAN THIS
KIND OF INCORPORATE SIT
INTERESTING. AND GENERALLY
WOULD YOU PUT THOSE AT THE
SAME TIME? HE’S GOT TO TAKE A
LITTLE BIT LONGER TO COMMENT
FOR JUST WAY WE HAVE THE
STREETCAR. AND THAT ACCORDING
TO RIGHT ABOUT THE SAME RATE.
>> WE KIND OF GET THAT ALL
COOKING UP. AND THEN A LITTLE
CHILI FLAKE, YOU I TRULY FLICK
FOR LITTLE HE AND AGAIN, WE
WANT THAT IN WITH THE OIL SO
THAT IT CAN KIND OF INFUSE
THROUGHOUT AND THEN. WELL,
IT’S THAT’S GOING AHEAD WITH A
LITTLE BIT OF WHITE LINE.
>> AND THAT WILL STOP ANYTHING
FROM BROWNING. JUST ALLOW IT
TO CUT THROUGH ALL OF THAT’S A
GOOD IDEA. I NICE TIP. ALL
RIGHT. SO ALL THESE THINGS ARE
KIND OF COOKING I KNOW WE’VE
GOT SOME IMAGES OF THE
RESTAURANT THERE AND YOU’VE
GOT A LOT OF EXCITING THINGS
HAPPENING COMING UP MOTHER’S
DAY. OF COURSE, OF COURSE, WE
HAVE ON MOTHER’S DAY.
>> WE OUR BRUNCH FOR WE’RE
FEATURING SOME RELIEF AND AND
WE ALSO HAVE EVERY SUNDAY FOR
BRUNCH OR LIGHT. USE IT. AND
OF COURSE, THE BOTTOMLESS
>> EVERYONE’S FAVORITE FIGHT
OF, SAY, OK, YOU KNOW, WE WANT
PEOPLE TO FOR THE EXPERIENCE
LEFT EXACTLY A LIVE MUSIC.
WHEN YOU SAY THE EXPERIENCE
ENHANCES.
>> THE EXPERIENCE OF A MEAL AT
PLAY. AND SO IT’S SO GREAT
HAVE THE BRUNCH THERE. AND OF
COURSE, IN THE HOTEL, WHICH IS
JUST ICONIC AND BEAUTIFUL AND
JUST A WONDERFUL SPACE.
>> THINK REALLY LUCKY TO HAVE
TO THAT WE HAVE IT. JOINED OUR
FRONT SERVICE AND WE HAVE
SPRING THAT HE’S ALSO
LAUNCHING FOR LUNCH AND DINNER
AS WELL. HAPPENED TOWARD THE
END OF NEXT FOR A FACT. YOU
HAVE BEEN ALL RIGHT. SO THAT
THERE SOTO JUST WHERE AND IT’S
FINISHED AND WE CAN PLAYING.
>> THE GAME OF TO THE POLLS.
>> YOU DON’T WANT TO STAND OUT
IS RAISE UP AND DOESN’T KIND
OF SPREAD LIKE THAT. YOU LET
IT DRY UP TO OKAY. SO IT’S A
KIND THAT THAT’S A GOOD CHAT.
WE’LL LET YOU KNOW IF YOU’RE
GOING TO PUT IT OUT. LET IT
MORE LIKE THE POOR.
>> TOP THAT WITH YES.
>> AND FAIR. GUESS THEY’RE ALL
RIGHT. WELL, YOU PLAYING UP
THAT BEAUTY.
>> DINA BAIR: I WANT TO TELL
PEOPLE YOU CAN CHECK OUT THE
RESTAURANT AT 11 EAST WALTON
STREET ON 3RD FLOOR AND ONLINE
BRASS TACKS, CHICAGO DOT COM.
WE’RE GOING TO HOST THE RECIPE
WE MADE ON WEB SITE AT WGN TV
DOT COM SLASH MIDDAY. AND THEN
WE’LL ALSO HAVE A LINK TO
BRASS TACKS WANT TO MAKE
RESERVATIONS FOR THE MOTHER’S
DAY OR ANY OF THE MUSIC