Restaurant Quality Risotto
55 mins
Serves 1
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Restaurant Quality Risotto
youtube.com
55 mins
Serves 1
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Directions
1
In a medium saucepan, bring the chicken stock to a boil, then reduce the heat and keep it at a low simmer.
2
In a medium saucepan, bring the chicken stock to a boil, then reduce the heat and keep it at a low simmer.
3
In a medium saucepan, bring the chicken stock to a boil, then reduce the heat and keep it at a low simmer.
4
In a large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil.
5
In a large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil.
6
In a large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil.
7
Add the rice to the pan and toast it for 2 to 3 minutes, coating it in the oil for a slightly nutty flavor and texture.
8
Add the rice to the pan and toast it for 2 to 3 minutes, coating it in the oil for a slightly nutty flavor and texture.
9
Add the rice to the pan and toast it for 2 to 3 minutes, coating it in the oil for a slightly nutty flavor and texture.
10
Once the rice is toasted, deglaze the pan with the white wine and reduce the liquid until it's almost dry.
11
Once the rice is toasted, deglaze the pan with the white wine and reduce the liquid until it's almost dry.
12
Once the rice is toasted, deglaze the pan with the white wine and reduce the liquid until it's almost dry.
13
On medium-low heat, ladle in about 1/2 cup of the hot stock into the rice and stir constantly until it's completely absorbed.
14
On medium-low heat, ladle in about 1/2 cup of the hot stock into the rice and stir constantly until it's completely absorbed.
15
On medium-low heat, ladle in about 1/2 cup of the hot stock into the rice and stir constantly until it's completely absorbed.
16
Continue cooking, adding the stock ladle by ladle, ensuring to stir constantly and allowing each addition to be absorbed before adding the next.
17
Continue cooking, adding the stock ladle by ladle, ensuring to stir constantly and allowing each addition to be absorbed before adding the next.
18
Continue cooking, adding the stock ladle by ladle, ensuring to stir constantly and allowing each addition to be absorbed before adding the next.
19
While the rice is cooking, slowly grate the cheese (Parmigiano Reggiano and Pecorino Romano) and set it aside for later.
20
While the rice is cooking, slowly grate the cheese (Parmigiano Reggiano and Pecorino Romano) and set it aside for later.
21
While the rice is cooking, slowly grate the cheese (Parmigiano Reggiano and Pecorino Romano) and set it aside for later.
22
After about 18 to 25 minutes (approximately 12 ladles of stock), the rice should be al dente, and the risotto should be quite thick and creamy.
23
After about 18 to 25 minutes (approximately 12 ladles of stock), the rice should be al dente, and the risotto should be quite thick and creamy.
24
After about 18 to 25 minutes (approximately 12 ladles of stock), the rice should be al dente, and the risotto should be quite thick and creamy.
25
If the rice is not yet al dente, add more stock and continue cooking as necessary.
26
If the rice is not yet al dente, add more stock and continue cooking as necessary.
27
If the rice is not yet al dente, add more stock and continue cooking as necessary.
28
Once the rice is al dente and smooth, turn off the heat and gently fold in the cheeses with a grind of black pepper.
29
Once the rice is al dente and smooth, turn off the heat and gently fold in the cheeses with a grind of black pepper.
30
Once the rice is al dente and smooth, turn off the heat and gently fold in the cheeses with a grind of black pepper.
31
If the risotto seems too thick, add more stock to loosen it up for a soft and creamy consistency.
32
If the risotto seems too thick, add more stock to loosen it up for a soft and creamy consistency.
33
If the risotto seems too thick, add more stock to loosen it up for a soft and creamy consistency.
34
For the acidic butter: in a pan with oil, add sliced onions and sweat them until translucent and soft (approximately 30-40 minutes).
35
For the acidic butter: in a pan with oil, add sliced onions and sweat them until translucent and soft (approximately 30-40 minutes).
36
For the acidic butter: in a pan with oil, add sliced onions and sweat them until translucent and soft (approximately 30-40 minutes).
37
Deglaze the pan with white wine and vinegar and infuse for about 10 to 12 minutes.
38
Deglaze the pan with white wine and vinegar and infuse for about 10 to 12 minutes.
39
Deglaze the pan with white wine and vinegar and infuse for about 10 to 12 minutes.
40
Once the onion flavor is infused, strain the liquid through a fine sieve to get the acidulated onion stock.
41
Once the onion flavor is infused, strain the liquid through a fine sieve to get the acidulated onion stock.
42
Once the onion flavor is infused, strain the liquid through a fine sieve to get the acidulated onion stock.
43
Place the liquid back on the heat and reduce it by 75% to a thick syrup.
44
Place the liquid back on the heat and reduce it by 75% to a thick syrup.
45
Place the liquid back on the heat and reduce it by 75% to a thick syrup.
46
Let the reduction cool for a minute or two.
47
Let the reduction cool for a minute or two.
48
Let the reduction cool for a minute or two.
49
Off the heat, slowly emulsify/whisk in the diced cold butter to the liquid reduction to create the acidic butter, ensuring a nice even mix.
50
Off the heat, slowly emulsify/whisk in the diced cold butter to the liquid reduction to create the acidic butter, ensuring a nice even mix.
51
Off the heat, slowly emulsify/whisk in the diced cold butter to the liquid reduction to create the acidic butter, ensuring a nice even mix.
52
Finish the risotto with a nice big dollop/generous spoonful of the acidic butter, a grind of pepper, and another grating of cheese over the top.
53
Finish the risotto with a nice big dollop/generous spoonful of the acidic butter, a grind of pepper, and another grating of cheese over the top.
54
Finish the risotto with a nice big dollop/generous spoonful of the acidic butter, a grind of pepper, and another grating of cheese over the top.
Ingredients
250 g Carnaroli Rice
250 g Carnaroli Rice
250 g Carnaroli Rice
2 litres Chicken stock
2 litres Chicken stock
2 litres Chicken stock
1 tbsp Acidic Butter
1 tbsp Acidic Butter
1 tbsp Acidic Butter
160 g Dry White Wine
160 g Dry White Wine
160 g Dry White Wine
Parmigiano Reggiano; freshly grated
Parmigiano Reggiano; freshly grated
Parmigiano Reggiano; freshly grated
Pecorino Romano; grated
Pecorino Romano; grated
Pecorino Romano; grated
Salt
Salt
Salt
Black pepper
Black pepper
Black pepper
170 g Butter
170 g Butter
170 g Butter
30 g Onions
30 g Onions
30 g Onions
100 g White wine
100 g White wine
100 g White wine
60 g White wine vinegar
60 g White wine vinegar
60 g White wine vinegar
Equipment
medium saucepan
large sauté pan
fine sieve
Tips
Adding stock ladle by ladle ensures maximum control and perfect cooking of the rice.
The acid butter technique provides a fresher onion flavor compared to prolonged cooking of onions.
For a wet velvety consistency, the risotto should nicely settle down to a flat layer when tapped.
The acidic butter is an added extra and not essential, but it can make your risotto stand out.