Restaurant Style Risotto with Trumpet Mushrooms
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- čas přidán 7. 09. 2024
- In this video, I demonstrate the restaurant method of par cooking risotto and then finishing it later on the "pick-up." While the par cooking step is optional, it allows for a faster execution which is necessary in a restaurant environment. It can also be used to make the risotto cooking process more convenient for week night dinners or parties. Risotto can be par cooked and stored in your refrigerator up to three days in advance.
This episode's show notes can be found at: www.stellaculin.... I would also highly recommend that you listen to our audio lectures on starches, SCS 5, found here: stellaculinary...
This is one of the best risotto instructions ever made. Very clear step-by-step with necessary tips a risotto maker should be aware of. Thanks, Jacob
Yes. If using dried mushrooms, make sure you rehydrate them first by soaking them in cold water for a couple of hours, or until no longer dry. The soaking liquid can be strained (because it can get gritty) and then used in the risotto for extra flavor.
Thanks, glad you enjoyed it.
Some of the comments below are funny how many of those people are executive chefs? All of them I'm sure. I made this again tonight Jacob freaking awesome man thanks.
Yes, you can use water, especially since so many other flavors are being added like mushrooms, cheese, herbs, not to mention lemon juice and salt for seasoning. Because you're constantly reducing the liquid during the risotto making process, a heavy stock can sometimes over-reduce and make the risotto too heavy. I used to do a veal and mushroom risotto and I would still par cook the risotto using water. During the finishing stages I would add veal demi glace for richness and flavor.
Jacob Burton now thats why your channel is wonderful! because of your food insights, you can teach us that! risotto is often indeed heavy and through your channel I understand why and how to fix it properly! big fan here! thank you so much!
God no 🤣🤣🤣🤣🤣🤣
Don't worry about amounts. Just keep adding liquid and then reducing it out until the rice is cooked (but not mushy) and the risotto reaches the proper consistency.
Good luck. Let me know how it turns out, and welcome to Stella Culinary.
loved the detailed yet simple instructions.
Thanks for sharing this. I see so many risottos that are cooked wrong...now I know whats the right way to cook risotto.
Well I have never made risotto without stock, but I trusted you, and Chef, I'm never going back. I thought it would be bland, but the rice was actually kind of sweet, I tasted delicious rice rather than stock. You are the best!
Agree with you. Even before this video, I have cooked with just water and the flavors of the finished product come from what I add such as seafoods, chicken, babyclams, etc. Jacob provides great tips in making risotto.
simplebudd absolutely agree with you both!
As long as you control the cooking, there's not really much of a difference. Adding the liquid a little bit at a time will make the process easier to control. If you add too much liquid, then your only option is to reduce it out, which could cause the rice to over cook. I've seen people make risotto in a pressure cooker before that came out awesome. What it really comes down to is the quality of the finished dish.
Yum! Trumpet mushrooms in the fridge waiting for a recipe! May have found it! Thanks for the demo and the confidence!
I will try your method. Seems a lot easier and more cost effective.
Once again a fabulous demonstration , i'm only a home cook but do cook for large crowds so par cooking is a great idea for this
Can you please elaborate?
Thank you. Hopefully I can cook this for a i.portant wedding! Love you.
How so?
Awesome recipe and demo!
Excellent
Jacob, thank younfor your culinary ed series, it great. Your delivery as well as the examples you use and reasoning behind methods are wonderful. Definately would make a great instructor if you decide you are sick of the kitchen (altjough you nay have to work ok n being a prick toknstudents ;) ) thanks again!
I suppose the point of adding the stock bit by bit is to let the rice dry out a little in between. This lets the kernels rub against each other and release more of their starch.
Nice conspiracy theory you have there bud... but wrong.
@@cxoot Your condescension aside, I stand by my observation ... It's the friction what does it. I will however happily accept your academic thesis on the matter in written form. Bud.
Thanks Jacob!
I'll let you know!
Simmering the rice will do most, if not all, of the starch extraction.
C P why not? :) the world is your oyster..... or.. shrimp, in this case.. :)
Awesome
any advice on how to do this for 100 people at once? i gotta keep it on a hot well.
A couple of really big rondos or a tilt skillet. Hopefully people move through it pretty fast. It's really hard to hold the quality of risotto for a long period of time unless you're using a Combi oven.
Awesome!
That looks good. How does it taste?
Wait, can you really use water for risotto? Doesn't it taste kind of bland that way?
Depends on what flavor you want in the end.
look grated chef.
Can I use any mushrooms in this cooking method? I have an Italian store near my house that sells dried mushrooms from italy.
Just make sure they have good flavor and are meaty
I'd stay away from plain white mushrooms.
And dont use dried. You can rehydrate them but it's just a different flavor.
super like...
In Italy that's non a risotto, it's a joke. There's no stock, a risotto doesn't need lemon juice 🤔 , and any greens, but butter and PARMIGIANO, not Parmesan 😤
Okay? Hes in the US.
Reesodo????
4:00
Gordon Ramsay has left the fucking chat.
gj!
Horrible. I wouldn't recommend that you try it. ;-)
Just kidding. It's a pretty standard risotto. You can swap the mushrooms and other ingredients with really anything you want to create your own flavor profile.
Nice
Dat stove...
That's a lot of butter isn't it?
that's bcoz not serve for 1 person
rice kasha with mushrooms. not risotto
For some reason I really hate the word "ramekin"
hahaha Mo butter Mo better
Par cooking a risotto, shocking. Its made to order in a decent restaurant. Abhorrent methods
That risotto should walk across the plate at the end. Far too stodgy. Then again no stock was used. People - DO NOT follow this method. Search Marco Pierre White or Theo Randall for the finest risotto techniques and recipes.
Found a comment from a 3 Michelin star chef. Wow! Where do you keep so much of your knowledge?
@@marshadmostafa2270 how do you know I'm not a chef who has 3 stars in Michelin???
Man that had way too much butter, and the rice was overcook, it would have been nice to cook it with stock not just water... sorry but i don´t like it.
I didn't like it either. it's not only over cooked but too much water and butter and wine. his technique is just wayyyy TOO much. period!!! NO JUST NO!
Both of u r idiots
100% agree. Never lay a risotto out on a tray! Its made to order in a decent restaurant. Started with butter which which will end up burning because it needs to be cooked in a high heat. No stock for some ungodly reason. Shambles of a risotto
You screwed up that rice, it looks mushy and way overcooked. Was it, please just let me know if I was right ? Not trying to troll or anything !
NEVER EVER, start a risotto with butter.
?
@@CantEscapeFlorida it burns
@@NC2871926 yeah if you burn it
He uses a 50/50 mix canola oil and butter but even then you can still do it without burning it
This looks overdone
You need to learn to cook instead of displaying your ignorance.
Man... for a Chef, thats Not good..