Join us for the rights, wrongs and rules for risotto. We have tips and tricks to get this rice dish just right. Grab the recipe at http://www.DinnerDeeAs.com and if you make it, send us a picture! E-mail us at DinnerDeeAs@fox.com or @DinnerDeeAs on Instagram. Watch Dinner DeeAs every weekday at 1p ET on FOX13.
I’m Jeff Philbin, and this is Dinner
DeeAs, where we’re sharing a recipe for risotto with the tips and tricks
that you need to get this rice dish just right. My guest today in the kitchen is chef
Jacob Rios. He’s the executive chef
with Union New American in Tampa. His other cooking credentials. He appeared on Food
Network’s Chopped and won. He’s trained at world
famous culinary academy like Cordon Blue. But most importantly, he learned to cook in the kitchen
of his Puerto Rican grandmother. That’s fresh. But that’s grandma right
there. That’s her. That’s her. But you’re going to be cooking up
some oros and zucchini risotto, which we’re going to be serving
with salmon. So I’m stoked for this. Now looks like you’ve already
started a little bit of the process here. So what do we got going on. Not so far. So I first wanted to start with the butter
and throw in some shallots. Browned the butter
a little bit. So is aromatic. Now that is at this point I’m going to add
my our body our rice okay. And it’s very important
not to rinse your rice as you need that extra starch
to make that risotto creamy. So all I’m doing is stirring the risotto. I mean sorry all I’m doing is stirring
in the elbow to your rice okay. So it becomes a little aromatic. So I’m basically toasting the rice
and all of that nice butter that you had just kind of starting off. You took it a little bit more. So that way it’s got more of a nuttiness behind it,
a little bit more work behind it in that flavor. Because you know what, let’s face it,
my friend, risotto to a lot of people
can be a very intimidating dish. Correct. Even to myself. If I’m honest with you,
when I was in Cloudinary school, I probably burn it
five times before I got it right. Okay, so they happened to some folks. Yes, that’s what you say. But you learn and you grow from it. All right. So basically now that I’m at this point,
the risotto is nice toasty. I can smell the brown butter. You could really smell that. You really get that
I throw in this Bailey and the Bailey. This is kind of perfumed
the rice okay. Right. That’s the secret
that my grandmother uses for her rice. So if I was going to say
I don’t see a lot of risotto having a bay leaf in there dishes. So I learned that from her. Okay. When she’s making, like, white rice
or even her famous rice, you always. That’s the only thing I’ve been able
to peek and see. Okay, one of her staffers
is you throwing the Bailey’s. So when you were like, in the kitchen
with her, was she like, no, you got you got to go, like, what happened
that you were pretty much like. I mean, she would send us off to the living room and just peel the peas
or just clean the couch or do something else. And by the time I peek around,
she’s already done. She’s already there. That’s so funny. So I seasoned their risotto
with a little bit of salt. Okay, a little bit of oil. And then I’m going
to crack just a little bit of pepper. Okay. And throw in the white wine. Oh okay. Just to deglaze a pan. And again we’re just building
different layers of flavor. you can use whatever you like to drink.
Okay. If you got a good Chardonnay,
you can pop it in there. Very important. Don’t throw in
anything that you won’t drink because it does affect the flavor,
you know? So you want that nice
sweet wine goes in there, and once it’s almost like that, that is evaporated. And when you’re saying like that, like,
what does that mean? Because right now
I’m seeing it evaporate out. I’m seeing it kind of start
become almost glue like. Right. It’s starting to go in. It’s lost a lot of that viscosity. All that liquid is kind of
just going. Yeah. So the secrets of building your risotto
it starts with this. So you add liquid slowly at a time
about two ounces at a time of liquid. And the trick is you’re going to stir
a nice little wooden spoon like this. That way, this and scrape the pie. And just in a circular motion, try
to keep it always to the same direction. Slowly
you’re going to be adding the stock. So now that the wine is basically
almost all reduce I’m going to start adding vegetables. Stock a layer at a time. A piece of this. Most folks would actually be using
a chicken stock, but a vegetable stock allows now a vegetarian
to be a part of this dish. You can have so much more versatility
now with that vegetable stock. And I do like the vegetable stock again. It’s just
I build different flavors with the brown butter, with the toasting of the rice,
the bay, leave the shallots, the wine. So instead of using chicken stock
that is very flavorful protein, driven. Sure. I’m just adding vegetable stock. Very cool to get risotto
ready for your dinner, grab Chef Jacobs
recipe at our website dinner.com. You can, of course, find us with that box
in the corner of the screen, a QR code which works like this. Open the regular camera app on your phone. Point at that square as if you’re about to take a photo,
and a link to us will pop up for you. It’s up for us. All right, well,
you’re kind of stirring away at this. I want to help you. What can I do
to help you if you can pop on this side? Okay. We’re going to switch gears now,
so take this zucchini. Yep. And just pop it on the tray. Okay. About here. Close to that. If you can show real quick. Sure. And then what we’ll do
is we’ll add some shallots in there. Now what is this for then? What am I doing this all for? Here’s what we’re going to do is
we’re going to build our zucchini puree, which that’s the base and flavor of the,
actual risotto. So what we’ll do is we’ll throw
in the cicchini in there a couple of those garlic cloves, season
with salt, pepper, olive oil. Okay. And don’t forget to shower. And we’re going to roast them in the oven for about 15 minutes
till they’re nice and golden brown. Very nice. And that’s the secret out of this risotto. That’s where the flavor
this is where that flavor comes into play. And I’ll continue to cook that. Our body of rice here is continue
to get creamier by the minute. And we don’t need to add water at a time. No. Yeah. Nothing at all okay. All right
I’m going to pop this into the oven here. And you say we’re going to roast
as a 400 for, for about 1050 back just to get some beautiful flavors
while we roast and risotto. Yeah. It’s a verb. Now we’re going to take a break
when we come back. How those two combine a head identity is Welcome back to dinner, Diaz, where rice is on the menu
as we make a zucchini risotto with salmon. Thanks to my guest today, executive chef
Jacob Rios from Union New American in Tampa,
where this is actually on the menu. Before the break, we started the risotto,
eating butter and sauteing shallots and toasting the arborio rice,
not rinse them. Added a bay leaf, use some white wine
to the glaze of pan and then start adding hot vegetable stock, one ladle at a time. While we did that, we got zucchini. More shouts and garlic on a sheet
tray with some olive oil, salt and pepper,
and then pop that into the oven to roast. And it’s done that. We’re
just letting that cool for a little bit, as you are still kind of stirring
the risotto here. And like, this is a dish where it’s like
you don’t want to just dump all the liquid in and be like,
oh, cool, it’s going to cook it. Yeah. So you basically want
the stars of the rice to mix with the actual liquid
to make this creamy consistency. So now that we got at this point,
is very important, pull your bailiff out. You don’t want that in there. It’s done its purpose.
It’s done its purpose. So goodbye all our little bay leaves. And now at this point,
I’m just going to pull the risotto. Okay. Now we can cut our risotto. This is creamy like that. I’m just going to pull it off to the side. And I’m going to start building
this zucchini puree okay. So in the blender I’m going to add
all other roasted vegetables. So your shallots your garlic
this bikini itself is important just to make sure
that there’s no water at all. The zucchini tends to bleed out
a little bit of the water out. So once I have all of my vegetables in here just like that, I’m going to go in
with a little bit of olive oil. And that’s going to be
the emulsifier of it. Okay. And then to this right here
I’m just going to dump basil overnight that’s already plucked like that size. And looks
so it looks a little dry like that. Just a a bit of that more olive oil okay. And we’re going to put it in the bag. And any spinach going into this
spinach goes almost at the end. Okay. Almost at the end. So let me put this here. How. For. My chef. How can I help you? Actually, if you can get me
the Spanish here. Okay, okay. A little bit of that
little oil as well. Okay. We’re ready for this right now. Now, this will also help
with the addition of the Spanish. That’s going to make it even more green. It just really bring a more vibrancy
behind us. Okay. A chef what consistency
are you looking for over here? So I’m actually looking
to be extremely silky smooth. Okay, so I’m at a point
that. Yeah, it’s perfect. Silky smooth now so we can pull it. All right. Very cool or perfect. So I’m going to bring it over here. And as you can see it has a vibrant color. Yeah. To it. Everything has just come in as one as one
okay. Right. Yep. So at this point now I can bring
the risotto back into the heat. I’m just going to add a little bit of salt
cause it gets a little dry like that. I’m just going to add
a little bit of the stock okay. And then just a little
bit of the zucchini puree. And this is also going to give it that creamy texture. Like if you were adding like mascarpone
cheese or heavy cream like that. Again I didn’t want to use
those ingredients to make it that heavy. Absolute. This it is spring risotto I love you. So if you see it’s starting to get that
green. And again
it’s just another layer of flavor. I be taking that roast zucchini now adding
folding that in her egg. So at this point I’m going to add
a little bit of pecorino cheese okay. And that’s going to help bring
a little bit of saltiness behind you okay. And it’s also give it a little bit
more creaminess. So I’m going to like I said, continue
to stir until the cheese gets more. So far in the risotto. And at this point that I see that resourcefully cook, I’m going to fold in my already
blanched fava beans. Okay. Now how important was it to, bleach
your vegetables before adding them in? So I, you know, I first of all,
I just want some bit of salted water. Yeah. I do add a little bit of baking soda
to maintain the green of the vegetable itself. The purpose of that is that way when I’m. When they’re risotto’s already done, I don’t have to wait for it
to continue to cook or whatsoever. It’s already done. So all I have to do is just fold it in. So at this point
there risotto is completely done. I’m going to pull it completely. Now would you have done
the same had the peas been frozen. If the peas were frozen I would
strongly recommend to thaw them out first. Okay. So that way it’s just a matter of like a 32nd heat up
when you’re folded into that risotto. That way they don’t overcook. They don’t overcook
because once they overcook then they’re going to be like
yellowy mushy. They’re not going to have that bright
burst of color that you’re looking for in that texture behind. Right. Yeah. Oh that’s exactly what this is
what you want. All right. What’s next then. Okay. So next
we’re going to do our fresh tomato relish. So just in the bowl
we can have great tomatoes. We’re just going to add
a little bit of garlic okay. A little bit of chili flakes. Just for that extra kick add
some minced shallots fresh basil that we go. And then let us fall in the basil. And then I’m going to help you season it
with a little bit of pepper okay. And little bit of salt goes in there. And then we’re going to add the city
of the lemon juice and the olive oil. And that’s it. And we’re going to finish it off
to the side so they can marinate. So when we’re done with our salmon
that will go with the salmon. Oh this looks so nice. All right. Clean fresh fresh and clean. Yep. This is good I also yeah that’s meant to go for our olive oil now
okay. And there we go. That’s our relish. That’s a relish I’m
relishing in our time together my friends. But it is time for us to take another
quick break when we come back. How to sear sensational piece of salmon
to go with our risotto ahead. And dinner is Welcome back to dinner, Diaz, where
we’re working with rice and doing risotto. Right. Thanks to chef Jacob Rios from Union
New American in Tampa, where he’s taken a recipe from the menu
to share with us a zucchini risotto, which we’re serving with salmon,
which we’re cooking. In a moment before the break, we took the Bay leaf
out of our nearly done risotto, then got our roasted zucchini, shallots
and garlic from the oven and bled them down with olive oil,
chives and basil, then adding spinach to make a puree,
which we stirred in. Fold it into the rice
along with some pecorino cheese. Added some blanched vegetables, fava
beans, asparagus a piece, then made a super simple tomato
relish combining chopped cherry tomatoes with shallots, garlic, basil, crushed red
pepper flakes, lemon juice and olive oil, a little salt and pepper
and letting it sit to find its flavor. And it’s just doing its thing
because we got salmon necks. So now let’s move to our salmon. I did add the olive oil in there
so I can start getting warm. I’m just going to pat it dry a little bit. And what what do
what does that do for the salmon. So when you’re patting it dry
it helps have sear better. You know sometimes fish you know
they can be a little moist like that. So I do want to pat it dry. So just take some of that moisture out. At this point
I am going to add a little bit of salt. The pepper. I will leave it for the other side
that way I just want to focus on my presentation
side first. Okay. So just on it, always throw your fish away from, you know, the trick
with getting fish just right. Because like you said just a moment ago,
like presentation side, you might get that sometimes. Yeah. Folks like think the overthink it. They do and honestly like to cook salmon. All you have to do again
use patted dry so you get a nice sear. And of course the temperature of your skin
has to be medium high so I can get a nice little sear. Don’t mess with the salmon too much,
just a gentle pull away like that. At this point
I am going to add salt to the other side and then just
a little bit of black pepper. And then how do you know when to flip? Because this is a good sized portion. This is a nice thick cast. So I’m just going to whisper
the bottom of the fish is going to be training
a little bit of color. So at the top is that dark orange. You’re going to slowly start
seeing the probably flip it a little bit and then start seeing it there
like starting to turn. Yeah. Wider. Right. And you can kind of start seeing the Meyer reaction wishes that Browning
that you get from the protein itself. So at this point
I’m just going to leave you a stain so I can infects about maybe two minutes
if that just does get a nice little sear. At this point, two and you also like
to keep the skin off on this two I do. Yeah. So you can either go skin on or skin off
if you do the skin on wash. That’s one of my favorite things to eat. Just start with the skin first. Yeah. And just let us do a stain. Just saw on the skin and let us sear. That way you can get that crispy skin. So at this point, I’m going to continue
to check on the salmon. Oh. Looks absolutely beautiful. Because to grab the recipes
for Chef Jacobs idea for dinner, go to dinner discord, scan the QR code in the corner of the screen
to find us for right on your phone. All right, so I’m gently going to press
on this fish a little bit. And what will that do? Because you always hear that
when it’s like you’re making a bird. Don’t press in the juice for loose. But why?
And for what purpose? System find. The only reason I’m doing this is
I want to start, feeling the firmness of the fish. The fish. You will know that it’s fully cut
once it starts getting firmer. So, I mean, at this point, I’m going to check real quick
and is ready to to, so I can flip it. He’s going to flip. Look at that color. Let the fish. That was absolutely stunning. If you want to make this for your dinner,
we want to see how it turned out. Email us a dinner. Diaz at Foxconn. That’s what Brian did. He’s
watching this in Venice. Hi, Brian. I’m guessing the Florida one, not the Italian one,
although that would be really cool. He made the Teresa Shrimp and Gouda grits
recipe shared by Pitmaster Chad Ward, and said it was my first time
making grits being from New Hampshire, but my family and I agree
that this recipe was a winner. Many thanks to you and Chad for
a new dinner date staple in our kitchen! Brian.
That was absolutely fantastic. Like this. It looks great. Come on now look at how we put this
all together like that strong quality that is right there.
Would you put that on the menu? Of course you would. Yeah Brian, you’re a good company,
my friend. You are absolutely good company. Well, we finished searing our sin
and we’re taking a break. And while we serve it up,
when we come back ahead and then it is. Welcome back to Dinner
Ideas, where a risotto is our recipe today a zucchini risotto with salmon,
to be precise. Thanks to chef Jacob Rios from Union
New American in Tampa. Before the break, we started
searing our salmon, patting it dry, then getting it into a medium
hot pan, waiting until the color change to flip it, then basting with olive
where we cooked it in. And you actually seared it
all on all four sides to make sure that you were getting
just what, that color and texture. So I love the texture of the salmon
when it’s nice and sear. You know, some people
just like this here at the top and that’s and they do the flip and that’s it. You know I like every bite to be nice
and crispy like this. Now, so now that the salmon is
pretty much done, I just hit it
with a bit of cold butter in there just to give it that
extra richness and glossiness and a little bit of that fat
gonna go that. Yeah. Correct. Very nice. So actually nice wine. I’m just going to pull it off the heat.
Okay. And just like finish emulsifying
the butter there just a little bit. Not oh. And that’s basically going to be
there’s a loss on the fish. Love that. All right. You ready for play of the sub. Because this looks beautiful. Like this. Yeah. Like I can’t
wait to see what you’re going to do next. So at this point
I’m just going to come over here okay. And I’m going to pull the fish
out of the pan. Very gentle and careful. And I put it here. And as you can see
all the size are nice and golden brown. Absolutely gorgeous. Back to the tomatoes. Now they’re finely marinated. All the flavors are blended in there. And it was like to put the tomatoes
like that off to the side okay. Also that juice
that is from the tomato marinade. That’s what I like
to just trace a little bit on top, because that’s going to add
a little bit of the acid behind that too. It’s just what’s happening
with those tomatoes releasing itself. So on the next layer here, lemon juice
in there, it’s just going to help bring up the dish off
of the salmon itself. And now at this point
we are ready to play our suhani. Okay a slight. So a free chef from here
I’ll move this over for you. Here. All right. So for that risotto itself,
if you do let us set a little bit while you’re finishing the,
the salmon and stuff like that. Yeah. All you do is add a little bit
more of that vegetable side just to create this creamy texture
one more time. Okay. So a nice spoonful. That’ll be the serving
of the risotto itself you know because like risotto for
some can be intimidating not just because of its preparation but
to make it look like a restaurant quality. So all right, so we’ve got in the center
of a beautiful play, by the way. Thank you. What’s going on next. So now that the risotto is in there
I’m going to add one of my favorite she says which this one is trash to tell. That is the inside of the burrata cheese. So it’s got just like this
beautiful creaminess. Nice. Yep. Now what happens though,
if you can’t find stretchy, tell a cheese. Like, what can you use in its place? If you can’t find fresh Italy cheese,
you can either put a little bit of more of that pecorino cheese
that goes on top, okay? You can garnish it
with your favorite creamy cheeses. So there’s other options
that you can this some other options. So now that you have this here you’re just
going to add a little bit of olive oil. The little of the earth mix. Just you know make it a little fancy and
and give it some color in there. What a joy. Just fresh black pepper just to seasoned. The cheese itself is very subtle. So very flavorful as it is. Okay. So then really you’re just bringing that
just to the cheese. Don’t
really go too crazy on the rest of it. And that’s our skinny risotto. And that was it. That was it chef. We got to get a little bite on this one here I got to take take
I got to go for this one right here. Oh man. Oh. Superb. Superb. Makes the chef Jake a link to Union
new American is at our website dinner.com, along with the recipe
for this risotto relish. And the salmon I’m Jeff Philbin. See you next time with more ideas
for dinner. As we call them. Dinner is
1 Comment
I can't get you on TV anymore and I miss it. So I'm watching it online thank you so much for posting. I love your show