Preparing and finishing the Lobster Risotto ! Some viewers even said they could smell the aromas through the screen and where salivating during the cooking process!
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hello everybody and welcome back to part two of The Lobster risoto cook off cook off I’m not cooking against anyone but myself but you know what I mean uh so I kind of uh you know did my own thing a little bit ahead of time just to kind of you know get things a little bit ready some of my some of my uh prep uh which I’ll show you in a minute I am just updating my stream information all right all right all right all right all right guys I so excited to share this recipe with you guys because hey sword Saints in the house I’m so excited to share this with you guys because this is a recipe that I used to have to make probably 60 to 70 times in an evening uh I take great pride in my risoto uh I like to think it’s pretty good but you know most people tend to tell me that it’s very good but anyways I digress so uh what I’ve prepared already ahead of time is I’ve grad some peino cheese PE pearo uh regano uh I’ve also grated some butter as well I have a pot of water uh which I’m going to use to uh quick cook or Flash cook my broccoli which is the produce that’s going to go into it uh I also have the rice that I mentioned yesterday very important this is the only rice you should be using for risoto it’s called a boreo rice it’s a grain that absorbs a lot um I have my stock over here and the Tupperware which uh I will explain what I’m going to do with it in a moment and uh yeah now for the crazy part I went to five different grocery stores today just to try to find real king crab or snow crab or any sort of crab that I could use because there’s supposed to be crab in the risoto no grocery store had it in stock so I unfortunately this is going to be a crabless crab Roto but nonetheless I know it’s still going to come out good I know it’s still going to what it’s still going to taste like and I’m excited to cook in front of you guys and if you have any questions throughout the stream hit me up in the chat and you know me I’ll be more than happy to give you an answer so without further Ado let us begin now usually I use asparagus when I’m making a a risotto because I find asparagus can stand up to the flavors uh as well as it kind of adds a little bit of a different texture um it’s not asparagus season so I decided that I would go um it is still going to slap that’s right sword saying it’s still going to slap um I decided to go with broccoli instead now the way that I’m going to be cutting my broccoli is very important as well um you want to capture imagine you’re eating your risotto you want one bite that has everything in it you want to have that one perfect bite now that one perfect bite means that you want to make everything bite size right now to do such a thing you need to make little florettes as they’re called so the easiest way to do this is by breaking off each little piece and then from there judging by the size you go from there and you just like this this would be the ideal size little fluet like that so I’m going to get a bowl and I’m going to get to that it’s a big bowl I don’t need a big bowl well you know what that’s what I got that’s what I’m going to use so little little florettes just little florettes nothing too big you don’t want a big clunky piece of of of broccoli or even if it was asparagus I would have showed you how I treat the asparagus before I put it in and so here we go we’re making the florettes now the stock it’s very important because that has been in the fridge it’s very important that the stock be at room temperature now well the reason why I’m saying that it has to be at room temperature is because it absorbs better into the the RS when you’re cooking it um what I just did now is just salt the water the for the broccoli so this way it kind of cooks faster uh or the water boils faster uh now the stock has to be like I mentioned at room temperature that’s the ideal temperature that you want you don’t want it to boil you don’t want it too hot um because you’re not the stock is already cooked it’s really just to make sure that it’s at a good room temperature again so oh yes I should probably show you guys so the stock as you can see from the color came out exactly how I wanted it now I know the color doesn’t look very appetizing however it is full of flavor so let me just add that into the pot there we go now going to heat this up on the back Burger I’m going to put that at a four so lower Heat and now I’m going to continue breaking up my fettes which you can do with a knife but I find it just easier to do with my hands you know why make things complicated when you don’t need to um and if I need to trim them like this one because a little bit more came off than I wanted then I trim it you know even this is a little bit on the bigger side for me like I i’ like to have this in half uh you know see here there another one that I should trimmed cuz you know presentation you eat with your eyes first it’s very important it’s one of the first things they taught us in cooking school actually um you know and you want colors right you want different contrasts of colors you want things to pop out so you’ll notice that my broccoli is going to be a very very bright green um because what I’m going to do is once I am done cooking it quickly in the boiling water I am going to flash uh free well flash freeze it I am going to stop the cooking by flashing it with cold water what flashing it basically does is it stops the cookie immediately and it enhances the color that is already there so it’ll keep it that bright bright green color that I’m looking for um which you’ll see Will Stand Out uh once the dish is actually completed uh now just to remove a little bit more of the stems no sticks No Seeds we stressing over here yeah that wasn’t very funny sorry guys um all right now this one I’m going to cut into four because it is a little bit big boy this one too Flett okay sorry guys just need to blow my nose my nose is running as always allergies are through the roof and very important after you’ve touched your face whether it’s blowing your nose whatever it may be you wash your hands so here we go my hands are nice and clean I’m going to keep this rag with me on the side because I’ll be using that for sure cut up these a little bit more and for those of you that are interested after this stream I will of course have to eat but I will be hopping on to Dying Light 2 where I will continue my path through Carnage and destruction as more volatiles and zombies Slaughter me but more about that later so again breaking up the broccoli into smaller bite size amounts perfect size flet um and once we’ve done that we can start getting to the fun stuff not to say that cutting broccoli isn’t fun but trust me it gets exciting um now here we go threats there this one’s a little bit on the bigger side again so let me just trim that down there we go this one too we’ll cut this in half this one as well finally this one I will cut into four because it’s a big one and there we go so now that that is done I’m going to clear off my cutting board to make [Music] room now we have the broccoli we have our two cheeses we have our AR Boreal rice we have the stock on the stove my water’s coming to a boil so everything is going according to plan let me get something ready to strain it with after the water’s after I’ve been cooking [Music] and here we go so now that we have all of our ingredients ready we can begin oh actually I forgot an ingredient sorry I need some green onions now in the words of the wise Vibes Cartel you want to chop it up fine fine so what I’m going to do is I’m going to take the stems I’m going to keep them on the side because you can regrow them in water I’m going to peel off the ACC excess skin that you don’t need and keep the nice bright green part of the green onion or scallion whatever you want to call it um now the green onion adds uh a little bit of freshness to it usually you add this with parsley which is also known as a quality mix uh the reason why it’s called quality uh is just because it’s uh a combination that goes well together uh you can really use it in soups stocks stews you anything that’s cooked with a liquid of any sort you can basically use it in that so it uh it adds a little bit more flavor to whatever it is that you’re cooking um so let me just kind of clean up this a little bit more hey what what’s going on Al you caught me at the on my cooking stream this time instead of my Dying Light stream but don’t worry dying light’s coming up after this so I am cooking a lobster risotto uh which uh you know I’ve crowned as one of my signature dishes um so now what I would recommend doing is because these are such big different sizes I have one that’s big one that’s small you kind of want to make everything around the same size uh Channel points I don’t think I can I have access to channel points yet because I don’t have 50 followers U but please correct me if I’m wrong because uh I’m not entirely sure how it works um so again super long I want to cut it so everything is kind of around the same length so you have a nice little bundle of chives like this a chives scallions like this so again like Vibes Cartel said you want to chop it up fine fine now this is where knife skills are very important I can look at you keep cutting and I know I won’t cut myself and that’s because of how I place my fingers on my produce or anything for the matter that I’m cutting um so what I’m going to be doing now is you you know as I just said making sure that it’s a nice fine cut that everything is consistent that there’s no chunky pieces of green onion because no one wants just a mouthful of a piece of green onion that’s not very pleasant for anybody it’s also not aesthetically pleasing if it’s not all kind of uniform so as we continue down we’re going to keep going we’re almost there I could cut faster but you know what guys there’s no point because I’m not in a kitchen where I need to rush I want to take my time and enjoy and enjoying this cooking experience with you guys because this is my first cooking stream what kind of seasoning do you like and do you like big tastes of things um so seasoning uh it would depend on what I’m making um you know I have an unfair bias because uh I’m Italian as heritage I was trained in classical French but I worked in high-end Japanese restaurants so it really depends on what I’m making uh but one of my bias for sure uh is lemon pepper I absolutely adore lemon pepper or Yuzu or anything acidic uh that’s really something that I enjoy um now when it comes to like chicken or stuff like that I love Caribbean food so jerk seasoning for me chef’s kiss I adore it U but if I’m making something Italian I can’t go you know you can’t go wrong with oregano thy uh Rosemary all the things that you would associate with you know a tomato sauce um but uh it also depends on what you’re cooking because fish because it’s milder you can’t you or you should use things that are heavy in spice you’ll overpower the fish whereas chicken or steak or stuff like that you you can use a heavier spice uh have you ever tried putting a drop of lemon juice and onions in there while it boils it gives a nice hint of bitter yes I have done that actually there’s also another thing you can do to bring out um the bitterness in uh in uh onions as well is if you take your onions you put them in a bowl after they’re all chopped up and you squeeze some like freshly uh squeezed lemon juice on it you let it sit for a bit it almost pickles it kind of because of the acidity in it and it adds more of a bitterness to it so I’m just going to put this in a container so it’s out of my way um and as you can see behind me my pot is boiling and it’s ready to go so I’m going to plop my florettes of uh asparagus asparagus of broccoli into it see I’m so used to making it with asparagus I’m automatically going to asparagus so we’re going to plop that in there let that go going to get myself a spoon and a ladle because I will leave the lat later on and where’s my big SC here we go and just want to get that bright green color to come out of my broccoli so now we have all of our Mison plast as it’s called ready to go which is a fancy fancy word for the ingredients uh the next thing I will need is a pot a pan um preferably a bigger pan because I will need to sauté the rotto as it goes um so uh I wonder what it would be like if you added V and bell pepper while it boils uh are you talking about the stock are you talking about the risotto itself uh what is it what is it that uh like what what what do you mean by what what boils just so I can understand because then I’d be able to give you an answer more more clear answer on on what it would come out like you hear that noise so they air pack they airtight this bag like they seal air seal it basically putting it under pressure because it’s it it’s like a brick it quite literally comes like a brick uh the lobster and the juicy part of the peppers um so the um in the stock itself um which I made yesterday um before I started playing Dying Light uh I do I did a traditional um stock which uh in French cuisine they use something called a Mira POA which is carrots onions and celery and you cook that so it becomes translucent at which point you then add whatever protein bones or shells whatever it is that you want uh and then it kind of incorporates all the flavor to it um but you could definitely use bell peppers the reason why people use uh carrots onions and celery is because in France uh peppers are actually quite expensive so people would use peppers for other things um but I know in Spanish cuisine they use Peppers as well uh red bell peppers uh sometimes I’ll use jalapenos but in small amounts uh because again you don’t want to overpower anything right uh a stock is not supposed to be super overpowering so here I’m going to do my best without spilling anything uh you can’t see it so here I’ll take it out with a spoon you guys can see what I’m talking about when it comes to how I want a bright green green color to the broccoli now to stop the cooking process right away I throw it into this the sink and what I do next is I turn the water onto Cold and I spray away and what this will do is shock the actual broccoli and stop the cooking time or stop the cooking because the heat will continue to let it cook and that’s not something I want because I’m throwing it into the risotto let’s give it a taste have I ever done a med Lobster rotto I have I have I’ve have I’ve done it many times um I went on a hunt today to try to find snow crab or any crab except for fake crab and I went to five different grocery stores and I couldn’t find anything so I was a little bit disappointed um but usually how we used to do it at one of the restaurants that I worked at was we would have snow crab but then on the top as a garnish we would have like either a knuckle of a lobster or half a lobster tail or something like that now I don’t have any Lobster meat left over was all eatting at Mother’s Day so I really just had the shells which is why I was trying to go for the snowcrab however just because I don’t have the snow crab doesn’t mean that this isn’t going to taste like lobster because the Lobster talk I tasted it before is perfect perfect now my stock is a little bit too warm I wanted it at room temperature it’s a little bit hotter than that so I will just mix that up a bit all right aboreal rice time so boreo rice uh beef cubes pre- sauce garnish chicken wild onion and leak um you can use leak too um Wild Onion you can use as well um I when I’m making uh stocks though I like to make authentic stocks I don’t like to use like you know the the the cubes or um the the boxed uh stock like I like making it from scratch where I get the bones and if I’m making like a dark uh ve stock or a dark uh Brown stock I’ll roast the bones and then I’ll put them in the water and you know I like doing it all from scratch and that’s I guess just because that’s the chef in me you know got the knife tattoo right here baby so that’s a part of my blood um now what I need is H nothing I am uh I am ready to go so what we’re going to do now is we’re going to take a splash of the stock just to coat the B bottom of the pan and basically what this is going to do is going to serve as a starting point for the rice now I’m definitely not going to use this whole pack because I I don’t have enough stock and I would be Overkill so I just want to put about a quarter of what would be in the pan because it’s also going to expand as I cook it’s going to get bigger and bigger and bigger oh yeah Gourmet you already know you already know Gourmet I was on TV a couple times I’ve done tons of competitions um I was named uh in a magazine as an aspiring Chef to look at uh under the age of 20 it was like a 20 under 20 list um and I mean I’m no longer in the cooking industry but uh it still runs through my veins and I still love to cook to this day and my fiance gets the benefit off of it so let’s keep going important thing is in the pan you want to make sure that the rice is flat and flush with everything because if it’s just one pile you’re not going to cook it properly so what I’m doing right now is I’m just kind of flattening it out so this way it’s all coated well with the stock and it starts to absorb it properly now for the heat at which you want to cook it at I have it at a medium high now the reason why I want it at medium high is because I want to start the cooking process a little bit quicker um you don’t have to start at medium high you can do it at low people people argue this point a lot in cooking as to what temperature rotto should be cooked at um the important thing is that the rotto gets cooked perfectly and the window of which this is like a perfect rotto or not perfect res risotto is so minute and so fine that one second your risotto is perfect and the next second year Roto is ruined so it’s very important when you get close to that stage you’ll see I’ll be paying less attention to everything else I’ll be really HED in and focused on the Roto itself yeah I know I don’t I don’t know why people don’t like watching my cooking but this is also the second time I do it but uh hopefully the community grows I mean I do this because I want to grow a community of people that love food that love video games and love uh love playing cards so uh you know hopefully it’s a start you know and uh for the people who don’t get to watch it the broadcast will be saved so people can view it at that point but uh yeah I mean uh I’d rather have you know three really great people watching it or two really great people watching it that nobody you know you guys all matter to me so so um I’m setting up a Discord I don’t have one yet um one of my friends was supposed to help me with that um so I will be setting one up uh I will then put that in the bio of the uh twitch profile itself so this way everyone can have access to it and we can chat it up I am on Twitter um so if you guys ever want to shoot me a message on Twitter I’m always there always there I have you know my notifications turned on and I do respond you guys anyone in my community is important to me so I’m not the type person to just blow people off and ignore them um now uh I wish you guys could see this but in the corner of where my sofa is my cat is sitting and just watching me cook hey hey if you can that’s greatly appreciated uh I would really really appreciate that because uh anything anything to grow the community I’m not I’m not in this for money I’m not in this for fame or Glory I’m really in this because I want to find like-minded people that enjoy it and create content that people are going to enjoy um you know um I do have a YouTube I I do post it on my YouTube uh I post my streams and I posted the first part of this on uh on my YouTube channel as well which is in my bio um again um I just I love cooking I love video games and I love sharing it with people and 94 is in the house my homie 94 we were just talking about how I needed your help to set up a Discord Channel cuz uh because uh all these is is going to help out you know and help try to expand the community so uh now it’s very important with risotto that you want to activate the starch in it so as you can see it’s starting to absorb but I’m going to be constantly sautéing it now I need to add more liquid in it because it’s already absorbed all the liquid that I put in initially so I’m to add some more stock to it and again I’m adding stock just to kind of coat the bottom or coat the top of the rice I don’t to drown the risotto because again one second it’ll be perfect the next second you’ll be [ __ ] so I’m going to let that absorb um and uh until then there’s really not much we can do except for chitchat and wait so uh yeah that’s that but uh again um a boreal rice is the key to a good risotto as well as having a great stock because your stock is going to carry your risotto that’s the base flavor you want to have a stock that has flavor to it that doesn’t just taste like water that you’ve cooked down for you know a certain amount of time you’ve let it reduce a bit so the flavors are enhanced so this way when you’re putting it in your rice it’s going to carry those flavors over into the grains of rice traffic was at nightmare that’s why I’m running a little bit late guys I like I said I went to five different grocery stores I could not find crab anywhere and I do not use fake crab because that is trash um so it was a nightmare trying to get back um I do usually stream later in the day uh I will be going back to work full-time starting next week so it will be evening stream and weekends um but for the remainder of the week I’m going to try to stream earlier in the day um so yeah I mean that’s the goal oh and I forgot a very important ingredient for any good risoto because I don’t like using cream in my risoto I find heavy cream is kind of a little bit too much is butter butter will help emulsify it and what emulsify means is thicken it U because butter is a natural thickener um some people will say you have to have it cold some people say it has to be room temperature in all honesty it emulsifies either way if I was making a sauce however uh like a red wine reduction sauce or um uh a pepper sauce I would want these to be frozen or cold and I would want them in cubes so when I whisk it in I can see that it’s emulsifying as I go so uh I search cooking and you in the top row of the search hey that’s what I want to hear let’s get people in here let’s get people to enjoy this so the gluten is starting to activate my mouth is s ating all well you know sword Saint the next time you come over hopefully there’ll be some leftover or you know what the next time I can make it I’ll make sure to have you know a portion set aside just for you well not just one portion because I know how much you love to eat but I’ll make sure there’s enough for you to eat um this is a very heavy very rich dish too you don’t want to eat a lot of it uh because you’ll literally feel like a brick sitting in your stomach um so the gluten is starting to activate in my aboro rice which is exactly what I want it’s starting to absorb a bit more um it starts basically bubbling kind of from uh on the sides of everything now uh unfortunately due to the length of my camera I can’t show you guys it and if I take it off the heat I kind of jeopardize the risoto Integrity a little bit um so you know in the future when I do this again and I have better equipment uh I will I will have another camera on the top so this way you guys can see exactly what’s going on on the stove itself um you’re going door I’m I love I love Seafood that’s my specialty so um I I used to do like tuna tataki which is like a very special Japanese technique they do they take a piece of AI tuna they wrap it in either like a j cloth or a cheesecloth they put it on a cutting board like this on an angle uh kind of slope on a sink and what they do is they take water boiling water and they just kind of pour it over the top so what happens is you have the inside that’s still a bright pink and the outside that’s kind of like a a darker gray after that you make a soy mirror reduction and you whip it all over that and you have a delicious tuna tataki um when I went to to uh all that you could eat I had tiger prawn juicy beef fish and oh yeah all you can eat can’t go wrong with all you can eat sushi right um fish and chips so fish chips is actually something I’m I’m good at as well I used to have to uh make like I worked at a restaurant that had a teras and in the summer the teras was booming and we would have to go through I kid you not about like 120 fillets of solar hatic a day so you know what just because of you sort I will make a fish and chips with the tartar sauce from scratch and you’ll see that and that I guarantee you maybe you should come over for that one cuz you’ll really enjoy it so I’m adding more stock because the stock has all been absorbed very important to make sure that your your rice is never running dry because you want it to continuously be absorbing everything so again I’m trying to level it out so it’s equal cook all the way through and uh and yeah so uh but yeah so we used to make a beer batter we used a dark um we used a dark stout beer I think I believe it was Guinness um and we made the beer batter with that uh we would then dunk the fish in the beer batter flour it and then deep fry it and serve it with uh homemade french fries of course uh we used Yukon Golds um and and uh yeah with a home well a homemade tart tartar sauce which is super easy to make anyone can do it it requires very little time very little work and it comes out amazing sometimes there’s a chicker local Social Hub there’s Greg’s hair salon a convenience shop and the chick it’s wonderful where are you from if you don’t mind me asking just out of curiosity because I’m in Montreal so uh and so is swords he’s in Montreal as well oh okay you’re in the UK you know um I’m not sure if if you’re a formula one guy but Lewis Hamilton is the man Lewis Hamilton is my guy right there so every time I hear the British national anthem when he wins I stand up proud even though I’m not I’m not at all from the UK and have no lineage to it so there we go just adding some more stiring it up a bit chippy is a traditional just yeah yeah fish and chips is really traditional right it’s like a staple uh dish in the UK right um I remember having to study uh in cooking school um some like traditional dishes across all Cuisines and I remember fishing chips was one of them for um like pubs and stuff like that in the UK um yeah with a with a vinegar I know a lot of people like to put vinegar on their french fries um I think there’s a not just white vinegar but there’s another type of vinegar that people use um a malt vinegar I believe it is um but yeah you know what because we got we were all talking about fish and chips now my next cooking stream I will be making fish and chips from scratch that includes the batter that includes the the sauce that includes the fries that includes everything so uh yeah uh I do believe fish and chips is something that originated in the UK um please correct me if I’m wrong um but uh it it is something that was in you know that area of the world uh guys again sorry I got to blow my nose allergies are crazy today again I touch my face I got to wash my hands yeah that’s the the great thing about Europe is that everything is like within driving range you know like you could go to Italy and then go to Paris and all this other type of stuff like you know no time whatsoever uh whereas here in Canada you want to go to Vancouver it’s going to take you a long time if you’re not if you’re not flying I mean just Toronto from where I am is like seven hours seven and a half hour drive so as I’m sautéing it what I’m doing right now is I’m activating the gluten more which is what I want I want the gluten to activate very important so I’m going to add a little bit more stock to it as it’s starting to get a little bit on the drier side again I want to coat it evenly so everything gets cooked properly now a boreo rice uh I don’t think we could drive directly from the UK from here SW Saint I believe there’s an ocean we have to cross so sorry I was uh in the middle of talking about a boreal rice um our Boreal rice requires uh more cooking time than your traditional box rice like for example uh you know you know something like this like a rice peel off this takes what uh 4 minutes and then 3 minutes of sitting so that’s nothing whereas a boreal rice can take 10 to 15 minutes of cooking just because of the grain itself and how much it needs to absorb before it becomes uh you know fully cooked through [Music] but uh sword Saint uh it looks like there’s going to be a lot a lot of leftovers so uh if you want to pick up a portion you you’re more than welcome [Music] to uh speaking speaking of uh UK I was actually fortunate enough to meet uh Gordon Ramsey and uh he came to visit because he had opened up a restaurant or he partnered up with a restaurant in uh in Montreal downtown and the owner of the restaurant I was working at was actually friends with him he was also friends with Anthony bour and a lot of these other famous chefs and Gordon Rams is a funny dude he doesn’t curse he wasn’t well he wasn’t cursing he was joking around he wasn’t wasn’t an ass like how you know he shows on TV how he can be very aggressive and stuff it’s just an act but he’s actually a really cool guy um at the time I was like 17 or 16 when I met him and he uh he was cracking jokes about my age and stuff like that but he told me never to stop loving cooking and you know what if you love it you love it and if you don’t well you love eating it cuz it’s got to be one of the other right so all right I got to add more stock starting to dry up a little [Music] bit you see what I mean by how much liquid it takes I made about let’s say between four to six lers of stock yesterday and I guarantee you that I’m going to use all of it because already probably at about a liter left if that and I’m going to turn down the heat a bit because I don’t need it to be that hot now that everything else here is kind of going so you can 100 miles per hour on UK yeah well you guys oh the shirt Demon Slayer it’s Ren Goku the FL as my favorite one um yeah you guys have the auto well I think that’s in Germany the Autobon right that’s one thing I’d like to go visit one day I want to get like a rent a super car or a hyper car like a Ferrari or a Lamborghini or a Porsche 911 GTS or GT3 and just drive on that Autobon as fast as I possibly can wow I’m I’m happy that your mouth is watering because that’s a that’s a good sign for me you know it means I’m doing my job properly you know making the right content so but as you guys can see when I first started I wasn’t able to sauté it properly because the gluten wasn’t activated now the more that I’m adding stock to it the more I cook it the more the gluten is starting to release and become more Mal malleable and as I saut it I’m actually creating more the gluten to activate more and more in the actual rice itself um person Germany or Russia are the most cryful countries in Europe yeah yeah I I think Russia’s pretty pretty bad but I don’t want to get assassinated so I’m not GNA say anything there we go start get nice and thick thick with two C’s I I think it’s just cuz we’re told here in Canada that there’s a lot of stabbings and stuff that goes on in the UK like I remember reading an article of some guy was walking down the street with like a watch on and they like basically cut his hand off just to get the watch um that again I don’t live there that’s just what I’ve heard and the News well the news if you believe it you believe it if you don’t you don’t but I’ve never been so I don’t know I can’t say for myself but maybe you could educate us is it as bad as people say it is that’s terrible yeah Toronto is a whole another story you don’t want to go to Rexdale in Toronto CU I guarantee you if you’re white you’re not leaving that neighborhood oh yeah you see that the gluten is really starting to activate now because it’s giving me more of a flop when I’m sing it so that’s perfect we’re getting to the point where I’m going to have to pay super close attention to it because it’s going to come to that point that I keep mentioning that breaking point where it’ll either be perfect or it’ll be a total disaster but your boy knows how to cook so don’t worry add a little bit more stock to it incorporate a little bit more even it out like I said and you know what I have to do now is I have to taste it to see how far away the grain is from actually being thoroughly cooked through so I’m just going to take a little tpoon it’s almost there [Music] does need a little bit of salt now what what people also do with lobster stock because Lobster is red um obviously um people will add tomato paste to their lobster stock before putting it in the aboreal rice so it gives it a brighter red color now generally I do do this uh I didn’t do it this time just because um I just didn’t I don’t really have an excuse but um it doesn’t add any flavor to it uh it doesn’t change the flavor profile or the dynamic of it it’s really just an aesthetic thing and brightens up everything you’ll see that the stock itself or the rotto itself is going to be a darker color um maybe with a little bit more of a lighter Hue um however like I said if you add tomato paste to it you’re then getting a really bright red risotto at the end of it um the uh well the the lobster unfortunately um there is no Lobster meat left um so it and I couldn’t get snow crab so this is basically just a seafood risotto but made with lobster stock so I just took a taste and I do taste the lobster so at least there’s that you know uh I should have in hindsight when I was at the grocery stores I should have bought you know a whole lobster just to break it apart and put a tail on the top you know make it look nice but I really wanted to get the crab because the crab when it mixes in it breaks apart in such a way that it just kind of incorporates itself into everything it’s not like chunks of anything it just becomes one with the risoto see that you see how it’s fighting me that’s what we want we want the Roto to fight back fight back fight the power are you streaming I am streaming oh are you making dinner I am yum how does it smell smells really good you hear that folks it smells really good I got to add a little ready no not yet when um maybe another five minutes it has to be perfect otherwise it will not be very good so okay but it’s it’s coming along I’m done for the day retire retire for the day until tomorrow Thursday um so uh yes that beautiful voice in the background was my fiance my lovely fiance soon to be wife um I always do cook risotto in a pan because uh as I’m sautéing it it activates the gluten and you don’t get that same uh enhancement if you’re doing it in a pot and you’re just stirring it now again everything with reason if you’re going to be making risotto for 40 people you know a pan like that might not do you very well you might have to use a pot but the important thing is to activate the gluten as much as possible so you get that rich flavor uh and it absorbs the stock to the greatest Capac City you can so I don’t know where I put my spoon but I want to test it again that’s perfect so now butter time and with the butter you can be generous because you want it to be rich so Spoonful and a half [Music] I’m going to turn down the heat a little bit because it’s starting to get to the point where I want it to be I don’t want it to overcook now we add the peino and the parmesan and this will also thicken it because of the dairy uh do you suggest any cooking cream I don’t like using cooking cream in my risotto I find that with the cheese and the butter and stuff like that and if you if you emulsify it properly it comes out comes out good um some people you know swear by it by using cream I’m not that type of person as you will see right now um I will when I put it in the pad or the the the plate you’ll see that it’s already thick and I didn’t have to use any heavy cream so yeah now let’s keep going let’s keep this bad boy cooking I’m going to have just a spoon little spoon of stock just just to kind of weten it up a bit little little Ting right there let’s just keep mixing it all together I can’t even do it with this pen I can’t even do it with the pen it’s so thick oh that’s what you want though you want a thick risotto you want a nice thick thick risoto now we’re going to add the green onions to it to give it the color that we want a little bit of a contrast save a little bit of it on the Sid so this way it can be garnished as well mix that up and then broccoli goes in I’m going to do it shot by shot because broccoli is a lot it’s big even with the fettes so look at this look at that look at that let me turn the light on for you guys so you can see it a bit [Music] better that my friends is a risotto it’s nice and thick the consistency is perfect it’s beautiful beautiful now again always important you taste your food no one wants to eat UND seasoned food so I’m going to take a little bit of the rice I’m going to take a piece of the broccoli as well because as I mentioned you want that one bite that one wonderful bite oh yeah that is delicious and I’m not just saying that cuz I’m on stream that is the [ __ ] oh I know sword S I know thick is the way you like it and you know what with that ladies and gentlemen the risoto is done so I’m going to turn the heat off put it off the burner because I don’t want it to to carry over cook uh and now I’m going to Plate it and remember what I said you eat with your eyes first presentation is super important so you want a nice spoon now the beautiful thing about risotto is you can tap the bottom of it and it’ll actually level itself out no a little bit more green onions just to garnish it a little bit of cheese just to make it look a little bit pretty a little bit more than that little more come on there we go and there you have it let me come over here and put the camera on this beautiful beautiful [Music] Roto that is a lobster Roto without the lobster or crab but I can tell you that even just with the one spoonful I took I taste the lobster because the stock that I made was really really well done now I’m not trying to to my own horn but you know um 3,000 calories in a yeah 3,000 calories is right this is like the max portion you want to have so um guys ladies and gentlemen this is uh this has been part two of a two-part series of lobster Roto um I am going to go and eat with my fiance and after that I will be on to play uh Dying Light 2 so stay tuned I’ll be back shortly I want to thank all of you again for tuning in and you know next week uh it might be fish and chips it might be something else who knows maybe I’ll surprise you guys with a a classic ital dish again or maybe I’ll do something Japanese but again I want to thank all of you being a part of the community you guys are super important I do this for you guys I mean I have to eat as a human being but you know what I mean I do this for you guys and uh I appreciate all the love that you guys bring back to me you guys are awesome don’t ever change and uh I’ll be seeing you in about 30 minutes after I eat so thanks again guys