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[Music] welcome to resilient table so this is Chef nazim Khan from Brian Medical Center and today we’re going to make beautiful spinach risoto so spinach is our key ingredient I wanted to have nice green color of that uh spinach risoto so I P some spinach and then I’m just going to fold it into the same thing in the last minute so let’s start cooking so we need to make sure that you know a small pot in a medium heat so we just going to need a little bit of butter and olive oil together first thing that we need to sauté our onion and little bit of celery so diced onion and celery so we just wanted to make sure that we move them around let get nicely sauteed risoto actually in Italian word the way of cooking your rice it’s not the rice itself they usually use arboro rice you know arboro rice the way you cook the Arborio eyes that becomes the risoto you cannot actually walk away to making risoto so you have to stand in front of the pot and then you keep on stirring it and while you’re stirring it so from the resoto you’ll see that arboro rice has that nice creamy uh color inside the rice so slowly the cream will come out while you’re cooking it and the last minute you you add your parmesan cheese to finish it up you know real Italian chef don’t like to put cream into your Roto so it’s nice and translucent I mean beautiful smell of garlic garlic and risoto this goes together and then I’m going to add couple of spring of thyme and then later on I can take it out or you can leave it into your Roto and then you slowly move them around make sure that your arboro rice is kind of of little bit lightly lightly tossed up into that fat content so it kind of seals it and then you slowly so now is the time to add your stock to it so one or two spoon at a time huh so I do two spoon then I mix them together make sure you let let it get soaked and you’ll see like see it soaks that moisture very quickly and then you can lower your hip I mean low to medium and then keep on starting it and you can see that two little of uh liquid actually soaked it up already so another two Ladle going in then we’re just going to keep on mixing it up I will go with one Ladle at a time now you’re going to stop ladling into your uh risoto when you see your Roto is nice and creamy and cooked so it’s not cooked yet it’s still raw if you it’s little hard but I can I you can just it cannot just you cannot break it it’s so hard so it absorb as much as liquid is cooked you will see like it becomes creamier and soften your Roto that’s the time you will know you don’t need more liquid yeah it’s kind of process of at least 20 to 30 minutes to makeing your Roto depends on how big of a batch you are doing you all of a sudden you’ll see like liquid get vaporized because it takes it very fast and I’m going to add again one more actually I’m going to need two while it’s cooking it I’m going to lower out the temp I wanted to make sure that my salmon is get cooked too one more layle of stock so that would buy a little bit time slow I I put into a slow slow heat so you can do like several time you can play with it you can drop the temperature really low and you’re doing the other things but you got to come back to it make sure you’re stirring otherwise it’s going to glue together you don’t want that you want to make sure that all the rice individually is kind of rotating into your hot liquid so that’s the key just going to get our uh salmon ready so that way I can plate up the dish at the same time so I have pan is getting hot I’m just going to add a little bit of olive oil to it while is get hot I have my salmon already marinated salmon is very simple flavor that I have garlic olive oil little salt pepper but I would like like to add a little bit of zest not the juice because then it it’s just going to be like little bit of citrusy uh salmon you’re going to get like tart flavor you don’t want that you want to make sure just you just add juice so you want it to have a lemon flavor but not the tartness from the lemon so that’s plenty just going to move that and then you mix it up and then when I se a salmon you know this is the skin inside of the salmon I always go on the belly side of the salmon it gets nice golden brown then you flip him over and then push it into the oven so I will go with this make sure my oil is nice and hot ooh you can tell it’s hot same thing while that is get searing and I’m just going to start my roto again and I can tell that it asking for more liquid so this is like bot stock but I kind of enhanced the flavor into the bot stock what I did I add some U scrap of carrots onion that parsley stem that I have little bit of fresh I think I put little bit of thyme too there’s some time and then I let it let I cook it in a low heat so it kind of enhance your uh store bought um starb chicken stock nothing wrong with to buy low sodium stock bought chicken stock but you need to enhance the flavor or if you can make it fresh that’s even better I can hear the popping noise of this uh searing salmon so that means it kind of get beautiful color I can tell I’m going to flip him over and then I’m going to flip him over so this one is going to take it took us like only 1 minutes to sear one side then I flip him over I’m going to put it into my 400° oven while our chicken is roasting on the bottom and salmon is over there salmon is going to take like 7 to 8 minutes to finish up into the oven by that time our Roto is going to be ready so I’m going to kind of Crank It Up our heat cuz I wanted to have like both things get done at the same time now I’m kind of medium to high heat I’m cooking the Roto and just I’m going to keep on stirring it so that way the creaminess from that arborio rice can come out now I can show you now it can you can break but you cannot mash it so still like hard consistency so that means it will take another 10 minutes to kind of get and soften it up so anyway we just have to keep on starring at it and fit them liquid now it’s looking for more liquid just need to have patience patience patience patience when you’re cooking risoto and before you know when we’re cooking the risoto uh you can see see the rice but now you cannot see it anymore so that means your cream is coming out from your rice this is boiling it creates a crust on top so that means all the starch from the arborio rice is is coming out so it’s kind of getting there so all the starch is coming out and making it that nice creaminess into your risoto yeah and and also make sure that your your uh chicken stock is nice and light and low sodium because you don’t know how much liquid you’re going to take if your chicken stock is like very salty by that time your Roto cooked is going to be salty and Roto is like very versatile dish you know like we have beautiful asparagus coming out from the garden so you last minute again you slice them up thinly and then when you see Roto ready to go you add your parmesan cheese and add your asparagus and you fold them in and you have a beautiful nice asparagus Roto same thing you grill it chicken you can slice the chicken you fold them into the last minute or you can put it right on top of the risoto a lot of places they do like nice tomato Roto you can add some fresh herbs you know like parsley chopped parsley goes very well you can call as a parsley [Music] Roto let’s look at that uh beautiful blue oyster mushroom I use that at Brian a lot you can see you can see lightly bluish color around that oyster mushroom look at this beautiful white texture inside and nice and soft all you need like 2 3 minutes sating with a little bit of butter and that’s about it olive oil salt pepper and garlic and fresh our chai parsley basil whatever you have after you sa it like you make it a nice rice dish or risoto dish you just fold right into that so that we have blue oyster uh Roto you know so you just like so many different ways we can cook growing season for how long this is 52 weeks a year this is all indoor production so we’ll have these all year around okay yeah wow that’s even better I mean you can get all year around this mushroom package in California and it’s coming to you like after three or 4 weeks later you’re not going to have the same flavor same texture at all I guarantee so you know try to Resource things from locally so local ingredients you know number one it packed with macronutrients and you are getting locally resourced and it most fresh you know so if this mushroom takes only two um 2 to 3 minutes to cook I’m sure that California will take you 4 to 5 minutes to cook throw some mushroom with everything you know with your fish with your steak you make soup saute you know you add it to your Roto rice dish potato every single dish will take the mushro no [Music] problem one cup of risoto can take um four to five cup of liquid or sometimes even um four cup liquid is enough you know depends on on how old is your arborio rice or is that a aged arborio rice so there’s there’s the water content you just have to eyeball it and keep on going but you want it to have like bite to the rice so that’s why you just have to watch when to stop and is that Rice get cooked or not in now I can tell the rice is kind of you know I can I can break it down but it still has like little bit um harder texture to it so that means it need little bit of uh stock and I’m going to finish it up with the salmon so it is time we can add some Parmesan cheese to it and that will gives us uh the creaminess of your Roto and I told you in the beginning don’t put heavy cream in front of Italian chef you know they don’t like that you know you put heavy cream on your Roto your rice should be nice and creamy coming out from your arborio rice so now rizoto is done okay so now what flavor you wanted to go in it today we’re doing highlight of beautiful perfectly green nice spinach so I’m just going to fold it in so now how much is too much I say not nothing is too much as much as spinach P that you wanted to eat so I’m just going to add like half of that what I have and and while pot is still hot I’m all I have to do just kind of fold it you fold it and you just mix it up because you want to make sure that your spinach get a little bit hot too and and then of course last minute what you need to do you need to taste it right before you serve to your guest it need a little bit salt and pepper so I’m going to add a little bit of salt and pepper and finish it up with rest of the parmesan cheese because I love cheese my beautiful spinach risoto ready to be plated oh salmon beautifully done I want to show you another beautiful trick that we can do so I have half a lemon so I have a little bit of olive oil that I rub it right on top so I want to have like nice pan seared lemon that you wanted to do so let’s do plate up our spinach so look at this how beautiful bright color of this spinach risoto nicely done all right here’s your salmon right on top I’m looking at like nicely caramelized color to it bam you see beautiful [Music] a more resilient local food system sets the stage for a better quality of life