Risotto is easier than you think
For this FULL Risotto recipe and all my other recipes… check out my website at www.triggtube.com OR visit the link in my bio
FYI: This is just a basic Parmesan Risotto. You can make mushroom, squash, shrimp, truffle, etc… by just cooking those ingredients separately and adding them at the end.
INGREDIENTS:
2 Tbsp Butter (30g) Divided
1 Tbsp Shallot or Onion (20g) Mince
1 Clove Garlic Mince
1 Cup Short Grain Rice (200g) Arborio/Carnaroli
2 Tbsp White Wine (30g)
1 qt Chicken Stock (1L) Divided
⅓ c Parmesan* (40g) Freshly Grated
Salt To Taste
Pepper To Taste
STEPS:
Melt the Butter or Schmaltz on Med Heat with the Shallots.
Cook till soft and then add the Garlic and Rice
Toast the Rice for 1 Minute before deglazing with white wine or a splash of your stock
Then pour in about 3/4 of the Stock**
While the Rice cooks, Stir everything around about every 2-3 minutes.
When the Rice has absorbed almost all of the stock, Test for doneness. If it needs more time, add the Remaining Stock
If the Rice is to your liking, cut the heat, add some salt, Parmesan cheese, and butter to taste.
Stir/Toss the Risotto vigorously to create a creamy sauce
Salt to taste and top with more some freshly ground pepper and more parmesan cheese.
*Parmigiano Reggiano is totally worth it for this recipe, but if you want to save money, you can use Grana Padano instead
**Typically, you would simmer the stock in a separate pot and add it ladel by ladel for 20 minutes while stirring the rice constantly, but for all that effort and the extra dishes, I personally don’t think it is worth it. Just add most of the stock all at once and stir the rice around every couple of minutes for roughly 90% the creamy deliciousness
#chicken #cooking #recipes
Risoto is so much easier than you think. This is how to turn one chicken into 10 recipes. Recipe number 10, risoto. We used all the chicken meat in the first nine recipes, but we still have some homemade chicken stock from recipe 7 that we can use to add depth to a risoto. Start by softening some onions or shallots in a splash of oil. The goal is to make the onions invisible in the final dish. So that means cut them the same size as rice kernels and cook them on a low heat so they don’t brown. Once they’re soft, add a tiny bit of garlic and risoto rice. And after a minute, splash in some white wine or a spoonful of stock to stop the toasting and clean up the pan. Now, the creaminess in a risoto comes from starch. That’s the stuff that makes your rice water cloudy when you rinse it. You want that starch in a risoto, which is why you use short grain rice, which has more starch than the longer grains. And that’s why you stir it a lot when you’re cooking. The best way to tell when the rice is ready is tasting each time it fully absorbs the stock. If it needs more time, add more stock and keep stirring. But if it’s done, then add some salt, parmesan cheese, and butter to taste and toss till everything’s incorporated in a smooth wave. You can just stir the cheese in too, but it’s not as
22 Comments
Risotto is easier than you think
For this FULL Risotto recipe and all my other recipes… check out my website at http://www.triggtube.com OR visit the link in my bio
FYI: This is just a basic Parmesan Risotto. You can make mushroom, squash, shrimp, truffle, etc… by just cooking those ingredients separately and adding them at the end.
INGREDIENTS:
2 Tbsp Butter (30g) Divided
1 Tbsp Shallot or Onion (20g) Mince
1 Clove Garlic Mince
1 Cup Short Grain Rice (200g) Arborio/Carnaroli
2 Tbsp White Wine (30g)
1 qt Chicken Stock (1L) Divided
⅓ c Parmesan* (40g) Freshly Grated
Salt To Taste
Pepper To Taste
STEPS:
Melt the Butter or Schmaltz on Med Heat with the Shallots.
Cook till soft and then add the Garlic and Rice
Toast the Rice for 1 Minute before deglazing with white wine or a splash of your stock
Then pour in about 3/4 of the Stock**
While the Rice cooks, Stir everything around about every 2-3 minutes.
When the Rice has absorbed almost all of the stock, Test for doneness. If it needs more time, add the Remaining Stock
If the Rice is to your liking, cut the heat, add some salt, Parmesan cheese, and butter to taste.
Stir/Toss the Risotto vigorously to create a creamy sauce
Salt to taste and top with more some freshly ground pepper and more parmesan cheese.
*Parmigiano Reggiano is totally worth it for this recipe, but if you want to save money, you can use Grana Padano instead
**Typically, you would simmer the stock in a separate pot and add it ladel by ladel for 20 minutes while stirring the rice constantly, but for all that effort and the extra dishes, I personally don't think it is worth it. Just add most of the stock all at once and stir the rice around every couple of minutes for roughly 90% the creamy deliciousness
#chicken #cooking #recipes
1 chicken is 1 meal for me. 😂
risowdow
wisodo
Confermo, è così che si fa
Is that a jojo reference im sorry
Like your pronounciation . Risootoo
In stead of butter mascarpone works well. Fat
I expect the "Risoto" pronunciation by anyone but you, you were that close to becoming an italian recognized citizen so say RisoTTo with the hard T pls. From what I have understood you took lessons in the Italian language and there are a few english word like the word top and stop that have a close enough approximation of the TTO in risotto so use that
Can it control iron?
65053
I'm seeing metal gear solid references, JoJo's bizarre adventure references, and an invincible reference. beautiful
https://tenor.com/ZyBf.gif
The way you say risotto hurts me
Ok now do 1 turkey into 10 recipes for that autumn spirit 😉
That is the whitest risotto I have ever seen in my life
rizzodo
The key to a good risotto is : BUTTER. Use A LOT. Even cream if you want. Nothing to do with congee or porridge.
Also, I'm from Milan. I'm Lombard. Risotto was born here. But we're not like southern italians who get mad if you do just 1 thing it out of line. We don't care. Eat what you want. We are too busy working in the cold and increasing our GDP.
Even better: Toast the rice in the dry pan, remove it and then follow the same recipe. It gives a better flavour to the rice and it absorbs stock quicker.
every time i watch a video from this series i keep thinking he's gonna say "10 hicken" and not "10 recipes" in the intro
Fancy Indian Kanji 😂
Why is risotto considered fancy when it's just rice porridge