Amar Santana Shows Kristen A Risotto Done Right | Top Chef | The Dish With Kish (S21 E7) | Bravo

Another risotto dish bit the dust on this week’s episode of Top Chef, so World All-Star Amar Santana returns to Kristen’s kitchen to share his secrets for doing risotto right. Top Chef: The Dish With Kish Season 21 Episode 7. Watch new episodes of Top Chef, Wednesdays at 9/8c on Bravo and streaming on Peacock.

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cue the scary music please the legendary risoto curse struck again oh look it is Allstar Amar Santana we are back together again to find out why making risoto on Top Chef is so hard and what the secret is to making it right it is a kiss of death well not today not today this is the dish with Kish the biggest question is why is risotto so hard to make in the top chef kitchen when you cook aota you have to take the time to stir constantly right so get every single grain of ran cooked perfectly so maybe the secret of making risotto on Top Chef and this is for you know we’re giving hints away choose the risotto and all the little things that you’re going to add into it need to be something already done or you can do a short amount of time off to the side but really devote 90% of your time to just stirring the rice and adding yes I mean you also have to have the creativity and the different flavor profile to elevate it to get to the top so I want to challenge you you to make a risoto not only that you can make for top chef but that could win on Top Chef I’ve done it I’ve done it before I mean season 13 the finale I decided to go big or go home so I did a a sea urgent Lobster rotto Roto for Tom talk about taking risk they’re pretty good for doing that all season so why not if you watch Top Chef you know it’s Roto is usually like everyone’s death dish this packed a real big Seafood Lobster sea orchin punch it was the best result we’ve had on this show in many many seasons and I cannot commend you enough probably one of the few Chef that pulled over Roto in a finale well ended up not winning but you did not go home for it I did not go home for it it was delicious yeah okay so show us all your secrets I’m going to do something kind of fun doing a regular risotto but finishing it up with butter and white chocolate M and what does the white chocolate do other than it kind of gives it this sweetness to it and you know I always like my foot I always trying to find that balance so white chocolate Roto it’ll see UR some butter poach Lobster and then a passion for Gast streak so you’re going to have the sweetness the sour buttery all together amazing let’s do [Music] it what I’m seeing is some really classic beginnings of risotto you have your shallots obviously your rice your wine Bonito Flakes and comu I assume are for your broth it’s for the broth look at you sound like you’ve done this before so we have a a lobster stock and we’re just going to fuse the combo the Bonito things combo do you want all of it uh half of it I’ve heard a fun fact eight people have been sent home for the risoto eight people that’s a lot that is a lot I think I think new chefs going on the show they should know do not make Roto I’m like don’t be a hero cook good food once again it’s like those those you know the higher the risk the the best the if right but then you could be going home you could be going home how long does it take to make res 30 minutes how much time did you have sitting over there uh at 45 why didn’t you just make it to order yeah yeah sure Kevin please pack your knives and go now it was not the worst boto I’ve had no it was actually the flavor was amazing what it was really lacking was the sausage and then the uneven cooking of the rice when Tom did his walk through he questioned Kevin he said well why are you already cooking it so making like a sausage Roto so you know you know there’s a there’s always been an issue with risotto everybody who makes risotto on the show fail misery I mean my is Italian I’m Italian yeah that’s the thing so I’m going to make like a little bit looser so when he’s going to arrive at your session it’s going to be the consistency appreciate thank you so all a man new 100% is the way to actually I mean it’s it’s a perfect way to do it I’ve been to restaurant where they have like 20 different pots on the line with different time and they’re just going down the line you at the resoto they start making right there this for that table this time it’s going to go out here the best way to do is go from start to finish put on the play and go that’s why when I did it in my finale I was thinking okay I know exactly when to start it uh so when I was going to serve it you know when you do the risotto flip and the wave and the wave it’s just like you can see the starch and all the little grains kind of embedded in it is a beautiful dish when done perfectly so you had the shallot so we got the shallot butter now so we doing what is called toast and the rice you want to get the rice Co with the oil you pretty much searing the rice kind of like we do with meat so it absorbs more flavor and take on that stock whenever you cook a risotto you have to season from the very beginning it’s hard to put you know flavor on the rice after the rice is cooked right you want the you want the flavor and the salt to be absorbed into the actual cor from the beginning yes and then in the end you finish it up however you want yep so after your rice is toasted now with the glazed with a good amount of white wine good amount of white wine yet you know I still have gone to restaurants and I’ve seen what the risoto looks like and creamy rice rice and risoto are two very different things correct very different correct a good risoto a good risoto you scoop it on the plate it sits for a split second and it goes like this yeah and it just it is now when you get a rotto and it doesn’t move yeah it is too firm that’s not how it’s supposed to so you want to cook this until it’s dry all you want to get rid of all the alcohol cook everything out so when you’re stirring a risotto I was always taught it is a constant like vigorous stir cuz you also are not only stirring it to move the rice around but you’re also activating and like pulling out the stares yes already you can start to see all of that starch form and it’s getting nice and sticky and then towards the end maybe 2 minutes before it’s done we start adding the cheese the white chocolate the white chocolate has a nice texture to it almost like a little nuttiness to it and also a little sweetness I always think of white chocolate like butter in a sense yeah Coco butter and sugar yeah and then and back here is just sugar granulated sugar so I’m going to make a little a passion FR G streak so I just had a little bit of sugar the glaze from vinegar this is one of my favorite ingredients to use a passion fruit because it grows kind of everywhere in the Dominican Republic can I do anything to help you uh yes can you start a bur blong for me yes I can but I think we should take a moment to throw back to some Hall of Fame risotto but also Hall of Shame rotos and by the time that I’ll be done with those for [Music] blon so braised ve risoto aava beans and Rini leaves a little bit of lemon zest breadcrumb and Parmesan Rano I think Antonio’s dish is just packed with with flavor George today I made roasted rabbit loin with a little mustard for me the clearcut winner was the rabbit loin with barley and carrots thank you did a roto that was laced with zucchini and squash finish it with tomatoes fresh basil ton of Rano risotto should not be firm if you take it out of the bowl and put on a plate it should spread it should just completely spread on the plate I have the swordfish as well it is pans seared it is served with an Israeli couscous done in a risoto style with a vanilla bean mustard bur Blanc the couscous it was very kind of gloopy and it was overcooked so in Milwaukee you know we did get to try some really fantastic restaurants I feel like tea coming in hi executive producer extraordinaire um really led the charge on telling us where we should be going to eat I did the only thing that I was eating was the fried cheese GDs and the cheddar cheese and beer soup I mean it was uh to I have to even the pizza place that you guys love oh the texture was just so good where’s the best custard all right okay I’m still not ready to say still not ready to say I wouldn’t be welcome back to Milwaukee with open arms it’s almost done I’m not I’m going to start you know adding all all the goodies to it you guys really really did help the industry over there in Milwaukee because when you guys posted you posted Gail posted everyone flocked they’re still going it’s a Top Chef effect do you find that that happens in all the cities over the years or do you think it’s just accelerated the more and more the show became popular I think as the show became go to end the show now right and you have a h following you have a h following don’t you have like work to do on Season 22 getting ready you know you ready for I’m ready for that one you ready for it well bye guys thank you thank you bye all right we always going to start planing I just going to gather res just going to finish with some chives okay it is meant to be alen authentic you have to have that texture that little bite to it I mean if we try to do the wave is there there you [Music] and the sound too is there we just ring a point now good did great that’s perfect thanks thanks it’s nice we got one of my favorite things with is sea orgin I got some pickle sea beans so they’re going to be kind of salty CH which one do you want for Bea any that good you’re like all of them are beautiful Beauty plate I’m coming beauty girl beauty beauty beauty beauty thank you this is stunning so here we are so we have a beautiful white chocolate risotto passion fruit poach Lobster pickle sea beans amazing has some a little bit of seent no one will ever fail and mess up and go home on a risoto again if they watch this if you do [Music] this m the wine you can taste it it’s there for me that is the thing that’s like tying this all together and giving me Roto the rice is cooked perfectly the sea urant is playing really really nicely together and every now and again you get that pop of a passion fruit seed passion fruit seed yeah so good yeah beautiful you see this inspiring me to come back on this giving me now yeah start to finish in real time right now this took us 1 hour and that’s with us shooting the it’s like you know bouncing back and forth so like there is no reason why this can’t be done in 30 minutes have 30 minutes look how many portions you just made all right that’s how you do risoto thank you I’ll see you next week when Stephanie aard and I dive into top Chef’s most anticipated challenge cut take five people all right TJ [Music]