Join us as we learn from Union An American Bistro’s Head Chef Chris Dreiling and Owner Kim Heidemann! Chef Chris shows us how to make a classic risotto and a risotto rouge.
Welcome in to Union and American beastro in Castle Rock The Amazing team here is going to walk us through some great dishes and drinks so without further Ado take it away Chef Chris good afternoon ladies and gentlemen um I’m Chris I’m back here at Union American Beast uh
Today we’ve got kind of a couple of exciting things we’re g to we’re going to teach you guys how to make risoto this afternoon um this is uh dishes that we’ve used many many different ways here even at the restaurant but I wanted to kind of show everybody here this
Afternoon um the process in which to make it um so it’s not as scary and you guys can do it all in your home um risoto is comes from a a a different type of rice called a boreo rice um this is actually from uh our region in in
Pedmont in Italy um difference of between this rice and and other long grain Rices that you would just normally eat use at your home is kind of how we get the starch to come out of it normally you always take your rice you soak it you have to rinse it or wash
It this rice is different we don’t do that because the starch the reason you do it with the long grain Rices is the starch is already coated on the outside of the Grain and you need to get that off you’ll notice if people don’t do that their rice is really clumpy and
Stuck together this rice however the starch is on the inside and so what we’re going to do is we’re going to gently Co it out and what it’s going to do is it’s we’re going to get every individual grain um coated in a little bit of oil
I’ll show you that here in a little bit um but furthermore this is going to look like a creamy dish and that’s really what you’re going for but you still should be able to see and taste each individual grain like you were eating regular
Rice um so I can kind of go through a little bit here what we have ingredients wise and what we’re going to get started with okay folks so I’ve got a few ingredients L out here um we’ll I’ll just kind of go through them and then we’ll we’ll start cooking um first thing
I’ll show you guys is I have about two cups of the Oreo rice that we talked about here um I separated them because we’re going to do two different types of risoto today um one of them is going to be the classic um with white wine and
Then we’re going to do like a risotto Rouge with red wine um some of the other ingredients that we’ll get into here in a little bit um we’re going to start with uh we’re going to dice a just one medium yellow onion we have some chopped parsley some blue cheese crumbles anyil
Do uh grated Parmesan we have some garlic and this is just a mushroom medy that we use here at the restaurant um when we get into actually making the dish here uh any mushrooms of your choice would work just fine we’re also going to we’re going to grill a steak
With this one which will be kind of fun too all right so let’s get started cooking risotto first things first the medium yellow on that I was talking about we’re going to peel and dice that um easiest way that I’ve taught people over the years is we’re just going to
Trim both ends like this I try to just cut through the first layer if you will so that we can feel it discard peel here at the restaurant we would actually save these for when we’re making our vegetable stock that I’ll get into here in just a
Minute but then coming back to our onion we’re just going to cut it in half and then I’m not going to go all the way through the onion because I want part of this onion to still hold together reason for that being is when you’re dicing if it was going all the way
Through right now you’d have slices of onion everywhere and it would be a mess and then I always just make one cross cut before we finished dicing and these are going to end up being about a/4 inch you know cutees um then again with this side if you’re going to attempt to dice
An onion this way I always I always tell people to try to really keep your knife against this these parts of your fingers and to keep your thumb tuck bad there’s been so many times in the restaurant business and there’s so many um accidents that are created in the home with people
Really really drink themselves so this also gets you a consistent Dice and cut because your knife is is following your other your other hand and your set of fingers is there a reason that you prefer a yellow onion over other onions for this for Roto specifically we do for
A couple of reasons one um not necessarily that this onion is sweeter um but if I were to use a red onion uh it would it would bleed into the rice and it would give it kind of a weird purply color um so we just going
To now the only other the only other way you could cheat this is I do know in grocery stores that they they do sell diced onions that is a way to go too but as you can see it doesn’t really take any time to okay so now we’ve got our onion diced
And most of our prep ready to go now it’s time to start actually cooking so since we’re doing two different rotos I’m going to do them both at the same time here normally in your house you would just do one of these uh but we’re
Just going to start with a little bit of olive oil in the bottom of these pots and then the onion that we had we’re going to go ahead and just split kind of halfway in between both of these pots what we’re going to do is we’re going to start off by
Sautéing uh these onions we’re going to add some garlic and we just want these to cook until they’re translucent this is going to get most of well it’ll be a flavor profile and um this will start to um so you don’t have a crunchy onion in the middle of your rice
Dish and then what we’re going to do is we’re going to show you guys we’re going to toast the of Oro rice and that’s going to do two things one it’s going to coat each individual grain so that you when we put this dish together
You’ll still be able to see it won’t be they won’t be all stuck together we’re going back to that we want that creamy with the with seeing each individual grain and also when you toast of boreo rice We’ll add kind of a Nutty flavor to your dish which is very interesting and then
We’ll get into the to the White and the red wines here in just a s I also over here have uh we use vegetable stock here at the restaurant so that’s what we’re going to use here today um chicken broth or chicken stock would work just as well
Um and depending on what you’re putting on top of your dish uh would actually be preferred um so we just have our onions kind of going back and forth here in a minute you don’t want to add your garlic right now because the onions will take
Longer to cook than the garlic and your garlic will burn and turn better so we just kind of keep moving them back and forth here just a little bit for the same reason so we don’t we’re just lightly cooking these onions we’re not burning them or we’re not caramelizing
Them and you always got to keep in mind that I’m going to start adding ingredients a little bit earlier than you normally would um there is a term that we like to use in the kitchen called carry over cooking so even though that I’m I’m adding more
Ingredients that aren’t aren’t hot or is cooking to these dishes these ingredients that are in here that are hot are still cooking so as you can see here we’ve kind of got we’ve kind of got them about halfway done and we’re going to go ahead and
Just dump our like I said about two cups of the Oro rice now this is kind of where I need you get to the point where you need to really start paying attention because the rice will stick to the bottom of your pan and it makes it extremely hard to to uh
Clean and also it’ll it’ll end up clumping together on you so kind of from the time you get the rice in the pan you you really don’t leave it again so we’re just going to move this around we’re trying again we’re we’re just kind of toasting the the rice a
Little bit but we’re more importantly coating each each grain with oil this is also where I like to add my garlic again you don’t want to add your garlic too soon because you don’t want to burn and make it’ll turn your whole dish bitter and we’re just going to we’re
Just going to lightly kind of turn this around the other thing that I didn’t I forgot to mention earlier for the most part I’m going to use this wooden spoon um reason for that being um you are going to see a metal spoon in this segment but um I don’t
Like to use the metal because it tends to break the rice up a lot as as as opposed to a wooden spoon that doesn’t so we’re just kind of get everything Incorporated um when you’re doing this in the in your kitchen at home um you’re you’re really going to
Know that the garlic is ready because it’s just it’s going to give you a good fragrant smell um and again like I said this will continue to cook as we add our ingredients we’re kind of cooking in layers if you will we just going to keep everything
Moving so it doesn’t stick and burn to the bottom of your pan if you guys are cooking this on an electric stove I would I would suggest kind of your medium high heat um same thing with gas we’re we’re probably medium high heat right now as
Well so just a couple of minutes in here everything is nice and and coated I know you can at home but I can smell the garlic starting to come through and so now we are going to start incorporating our liquid we’re going to start with our white wine in this P and our red wine in this pot now this doesn’t need to be um anything expensive by any means um this is just a a white Chev Le that we use here at the restaurant um pretty straightforward kind of a crispy wine this is just going to give you more of a a
Citrusy afternote in your dish but this is where now we have liquid Incorporated we’re really going to keep this rice moving the more you move the Oreo rice and the more you stir it the more of that starch that I was talking about starts to come out and
This will actually start to look creamy um kind of going back to the the vegetable SI that I have boiling we’re going to start adding hot liquid to this if we were going to add cold like if you just added the broth or whatever you’re using at home cold it would stop the
Cooking process and it would end up flumping up your rice even more um so that’s kind of an important tip too you really want this you really want this to be in a simmer or and then as we get along here we’re just we’re basically going to what we call
Cook the wine out or reduce it until there’s really not a lot of liquid left in the bottom of these pans here in just a second as well um after we add our first round of stock to both of these pans um I’m going to add the salt I’m going to
Add some salt and pepper to it um reason for that being is as this rice absorbs the liquid and everything it will absorb the salt and whatever seasonings that you’re putting putting in here um that does a couple of things too um it’ll it’ll make it so when you when we eat
This dish at the at the end here um you’re not just taking a mouth full of salt that’s coated on the outside of your rice it’s actually incorporated into it and it looks like our white line is going to be the winner in this race today so now we’re just going to we’re
Not going to add all of our liquid at the same time same same reason if you added all your liquid at the same time um there would be it would Clump your rice up and you wouldn’t get this nice creamy effect that we’re going for here so we’ve added our first little
Round of stock we’re just going to light me season this here with a little salt and peppen oop sorry as you can see it doesn’t really just look like rice and liquid anymore you are kind of starting to get that creamy effect and that’s that starts working its way out
This is one of my favorite dishes to make because there’s so many possibilities I’m going to show you just a couple of what we do here at the restaurant or that you can do at home um but this both of these dishes goes so good with everything from chicken to
Seafood um shrimp we’re GNA like I said earlier we’re going to do one tonight or this afternoon with the gr at Steak um it is it is just super versatile but as you can see we’re starting to cook most of the liquid out again the rice is starting to absorb
It and what we’re really going for here this process from start to finish should take you about a half an hour uh what we’re going for is a a toothsome feel so it shouldn’t be completely soft and mushy but it also shouldn’t be like eating a handful of rocks if you
Will we want that kind of really nice in between so I generally like to go in third um so the recipe we put out for those for you guys um it’ll end up being it looks like about quart and a half of so we’ll just incorporate that into our rice and
Thirds um I guess another Point here at the restaurant 2 um this is something if you were if you were hosting a dinner party or um you just you wanted to get this step finished first if you will um I always train people here that you can
Cook this rice to what I call 60% so it’s still going to be a little crunchy um but everything will be cooked through that you that you have in your pan we’re going to switch here in just a little bit after we add the rest of the
Stock and I’ll show you guys when we finish the dish um the other components that we add to it um um this is my opinion and my opinion alone but um if you don’t make risotto with some sort of Parmesan cheese and butter then you’re really not making RTO all right
So a little bit here and D Don’t Be Afraid either if if you add all the liquid and you still think that it’s it’s a little too crunchy or a little too toothsome for you feel fre free to heat up more stock and and keep adding it until it’s
Your till it’s at your preference so risoto is known to be one of the hardest things to make or maybe one of the easiest things to mess up what is it that makes it so easy to mess up I really don’t think there’s a I really
Don’t think it’s it’s hard to or I don’t know a lot of people are you know get scared or that’s only an item you eat in the restaurant um I really think this is a over practice in time like you can you can add your own touches to it I
I really do think there’s a lot of different ways that you can do this I also don’t think you should be scared about it either it’s it kind of goes with everything with cooking I if you do it if you do it over and over and over again
Um it it kind of becomes second nature but um just following these little tips and just it it doesn’t need to be uh a stressful I don’t think cooking should be stressful but um like oh oh man I have I I have liquid in
This pan and he said I have to watch it and we’ve got to really pay attention oh oh my God oh my God oh my God it really just you just you just keep moving it you just keep don’t panic and that’s it yes right okay folks so now we’ve gone
Through the process we’ve made we have made our Roto looks beautiful so now we’re going to just do a couple of different accoutrements if you will or a couple of different dishes that you can do with these just as an example okay now if you were if you were cooking this
Fresh and you were and you were going straight from the pot to eating dinner um you would add all these ingredients just to your pot um but I I’d like to show you too I had mentioned about kind of part cooking it and you know setting it in your refrigerator or whatever but
If you’re going to quote unquote reheat this or finish this dish um we’re going to start first uh let’s do the that risoto Rouge and so what we’re going to do is we’re going to add the other ingredient I was just trying to keep them cold we’re we’re going to add like three PS of butter the mushroom mealy that I was talking about earlier we’re just going to saate these
Mushrooms down just just enough to where they’re soft yet again we’re not going to bur them um because mushrooms do that taste good over here with our white wine we’re just going to keep um just so I don’t get it to stick to the bottom of the pan
I am going to add we’re going to melt our butter and then I am going to add a little bit more vegetable stock to this I mushroom as well um these particular mushrooms that we’re using today are a little bit of combination of shitake um crini mushrooms which are baby
PTO and u a really interesting one you can kind of see here and here um they are called Lion’s man um kind of a medium flavored mushroom but they are super medium yep um the Lion’s main mushrooms actually uh have research has shown uh to they have properties that um help you
Develop with uh uh with memory um and all kinds of others antioxidants in it and all kinds of health benefits to them and they’re actually just they’re just a really cool product we we’ve just recently started working with them here at the at the restaurant we love
Them so we’ve got we’ve got our mushroom sauté and didn’t mean to sneak off camera there but um I’m going to add just a little more of if you’re us we’re using vegetable broth today but if you had chicken stock or your broth that’s fine too we’re going to add our our
Beautifully PTO to it yet again when we’re adding this to our to our sauté pans or anything that you keep incorporating items with you just want to keep it moving so we’re just going to really making sure we don’t have anything stuck to the bottom of the pan
If you need to continue to add the liquid of your choice to it that’s just fine at this point in time we have everything mixed together I’m going to add some blue cheese crumbles to this Dish kind of keeping everything moving and this is totally to your preference as well um how much cheese you would like to add or not we’re going to finish this with a little Cho Parsley this my friends is like the perfect consistency that you would like it here then this can go into on your dinner plate or whatever bowl that you are serving so you can see it doesn’t look like soup it’s creamy but you can still see each individual
Green um here at the restaurant if we were making this as a special I’m just going to grab this this is totally not necessary but we make a red wine syrup and for this since we have the mushrooms and the blue cheese we’re just going to
Go ahead and we we grilled off a one of our 4 oz tender lines I always tell line with a little more parsley and that is a beautiful Roto R so now we’re going to finish our more traditional risotto that we made with the white wine so yet again I just melted a little bit butter I added a little more stock just so we can keep everything moving in the pan again I’m still sticking with pretty much medium medium high
Heat I’m just going to get everything moved around this is just going to incorporate the butter and with this one we’re going to go ahead and add some grated Parmesan cheese at this point in time too if you would like to adjust your seasoning like the salt and pepper
Um we can do that too and add a little more here um like I said too before if you’re going to serve this right away you could incorporate all these ingredients right into the pot we were cooking in earlier that is totally fine but like we’re going to get it just
Back to the same consistency as here we’re going to add a little chopped parsley and kind of a a little secret that I like to use but is not NE necessary and totally to your preferences um I’m going to add a little bit of lemon juice the acid in this and the the
Citrus is just going to it’s just going to elevate all the other flavors of the cheese and the herbs in it just just a little bit but as you can see I can very comfortably and freely move move this whole dish in the pan nothing stuck to the bottom
And we’ll do the same thing with this risotto put it into this is our dinner bowl but whatever vessel you would like to serve yours on this one in particular just to show you a little bit of difference here we have sauteed some shrimp I always like to finish mine with
Just a little more Parmesan and again a little more parsley and folks that’s really all there is to it um again we went through more of a a traditional white line risoto we made the risoto Rouge or red line risoto um there’s so many possibilities you can go from here today we did we did
Steak and shrimp this works well with other Seafoods crab um various other meats um guys I hope you guys all enjoyed as much as we’re going to welcome to Union my name is Liz and we’re going to make be making the XO drink for Valentine’s Day we’re going to
Start with our rose spere right here on our big glass we’re going to add some Pearl lemon vodka which is going to be a 4C count we’re going to do some of our housemade lemon shello that’s going to be at to count and by the way we have that lemon chill
Right here for sale large and small next we’re going to do some of selder flour which is going to be at two count also we’re using some pomegranate syrup just a splash and we’re going to finish this rink with some more one whole champagne enjoy
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