You can enjoy risotto from scratch at home in just minutes using the same prep method we used in the restaurant.
#shorts #risottorecipe #quickdinner #italianfood #weeknightdinners
Pre-Cooked Risotto Prep:
INGREDIENTS
6 cups water
1.5 cups Arborio risotto rice
Standard Risotto:
INGREDIENTS
1.5 cups pre-cooked risotto
2 tbsp unsalted butter
2 cloves garlic, minced
1 shallot, finely chopped
COOKING LIQUIDS
1 cup chicken broth
½ cup heavy cream
2 oz white wine
Cayenne pepper sauce (to taste)
FINISH & SEASON
3 oz Parmigiano-Reggiano, grated
Salt & black pepper
GARNISH
Fresh herbs (dill, cilantro, Italian parsley)
Black pepper
Extra Parmigiano-Reggiano
#MedusaKitchen with #ChefGreg #risotto #dinnerrecipe #weeknightdinnerideas
#QuickDinner #Seafood #ItalianFood
this week I’m showing you how to make risotto three different ways it’s easy to make one risotto recipe three different risottos look at this that’s that’s risotto that’s a beautiful risotto so you get the water boiling add the risotto you turn the heat down to medium you simmer it for 8 minutes exactly you strain it you shock it with cold water and what you end up with is this risotto here so I’m gonna make three different types of risotto so I can show you a little bit of chopped shallots touch your garlic get these turned on I got them on a towel cause we want them nice and dry that’s how we’re gonna get a nice crust on them just a little bit of salt pepper sometimes I sprinkle these with curry powder just to give them a little bit of heat I got my pan going with olive oil we’re gonna get that blazing going now we’re gonna add risotto it’s about a cup a juice that I made with 1 quart of heavy cream 2 quarts of chicken stock I’m going to start my asparagus which I’ve chopped up just put a little bit of water in it and I have my scallops started in a nice hot pan if you’re doing shrimp or lobster you do this in a same way and what I liked about this recipe is when someone ordered a risotto it only took 2 or 3 minutes so we’re gonna put a splash of white wine in these too just a touch of my cayenne pepper sauce which we showed you how to make see this asparagus just a touch of water when I make a risotto with vegetables I like to cook the veggies and the seafood on the side that way it doesn’t get overcooked what we’re doing here while we’re boiling the cream our broth we’re finishing the rice off to each one of these we’re gonna add 3 ounces of Parmigiano Reggiano now in one of these I’m gonna put a few strands of saffron we’re turning the heat off on these now okay those are all off this asparagus is getting close to being done just a touch of salt just a whisper delicious this is how we served it at the restaurant that’s your seafood risotto just touch pepper and our third one that we have here we have asparagus risotto you know and I like to make my vegetable risottos a little bit more vegetabley cause it makes it easier to eat
1 Comment
Thank you chill chef