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by stirring it stops to boil stop to stir it comes back to the boil that’s when you know you’ve got the perfect temperature because if it’s too aggressive you end up with a dry risotto if it’s not boiling and bubbling and being knocked off the boil then you end up with a lot of slop so you’ve got to have a balance and that’s one of the most important things to know when making risotto by stirring you knock it off the boil stop the stir it comes back to the boil that’s perfect and that’s how you end up with a perfect
16 Comments
forsen forsen
Thank you, Chef
This is awesome! Thank you very much
That makes perfect kitchari too.
But I love slop
Fill Me Up Marco Pierre
Il Maestro
I've never read of this technique in quite famous people's recipes.
Any chef who smokes can't taste his food. Your taste buds are gone. Fact. He smoked
Marco Pierre White got me back into Risotto! Thanks!
OK.. but when is it done?
Where to find full episodes? Please
Hot wet rice or dinner porridge
To stir or not to stir isn’t a choice.
i really hate this format, where is the full video!!!!
Maintains eyecontact