Why I stopped stirring my risotto.
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- čas přidán 23. 07. 2024
- My preferred risotto technique doesn't take 45 minutes of constant wrist tendonitis induced stirring. Instead, it is a conglomeration of methods from Marcella hazan and serious eats that takes 31 minutes in total.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Risotto
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0:00 The Risotto Equation
0:40 Episode Premise
0:56 The 2 Risotto questions you need to answer
1:57 Basic Risotto with Parmigiano - Step by step
2:36 What type of rice can you use for risotto?
2:53 (Continued) Basic Risotto with Parmigiano
4:49 Taste Test & Final Thoughts - Zábava
I appreciate your titling of these cooking videos. Not the "best Risotto ever", but "fairly Decent", "above average", "Has yet to kill anyone", etc. Fantastic
We gotta appreciate a humble guy!
Best part about Risotto? Make a little more than you need and deep fry the left over's into arancini.
Yo love both your content keep it up. :)
I always say that and we always end up over eating never made arancini at home
True! Or make riso al salto! You’ll be astonished by it’s crunch!
A wild Chef PK appears!
Have to agree. Arancini is so good.
I've been watching cooking channels for years now, and believe it or not your recipes are the ones I've made the most. Easy to follow, great tasting, and fun to cook! Keep up the good work
Much appreciated!
Same
Ethan is my favorite cooking guy 100%. JW is a little too meme'y for me and BWB's recipes are hit or miss. I like that Ethan's kitchen is a lot more relatable to the kitchens the average person has.
Ingredient report:
Mayo was seen at 3:47.
Pickled onions were not seen in this video.
This has been your ingredient report. Also, Ethan uploaded this when I was asleep, so sorry for the late report!
Not so fast! At 3:47 in the fridge door on the left..
@@svenleeuwen Oh shoot! Yeah, I'll fix it. Thanks for bringing it up!
Also, this brings up another point. If you spot an error, please don't hesitate to ask me!
I've never taken 45 minutes to make risotto. It's start your stock over low, cut up onion and sweat it, and coat rice in oil which takes 5 minutes, then 20 minutes of ladling and stirring. You have a little downtime with each ladleful to grate your parm, or you can just wait until the end and grate it straight into the risotto. Either way, the only thing that is dirty that could be cleaned during cooking is a knife, cutting board, and grater.
Like the book says, in Italy we usually use Carnaroli. It's the best for risotto, since the grains stick to each other better.
I’ve never liked risotto but because I’d trust you with my life, I will try this
Give it a shot!
... I've never liked resotto, because "I'd trust you with my wife (not my knife)" 😉, I'll try it ... (an old Vaudeville parable) ...
I prefer paella tbh
I recommend you do a traditional recepie first this one doesn't look to good to me
@@jacktheripperVII and have you even tried it?
Hi Ethan! Thank you for the wonderful content, you are always so detail oriented and thorough!
I actually found this recipe to be much better than my past attempts to make it the traditional way where you constantly stir it. Not only is this a lot less work, but it was much easier to get the consistency that I was looking for.
It is not at all true that risotto must be stirred constantly, if you have a good pan you will stir the rice during cooking 4 or 5 times at most, as the broth is added.
That’s exactly how I make it. Only difference is that I add a glass of dry white wine in the beginning, and after that is absorbed I add the stock. Thanks for your videos!
Idk what it is but the texture looks kinda weird... just not like risotto... it looks more like pudding and not as creamy...
It's mush, overcooked.
It's funny cause he says I'm going to teach you.... even funnier that he looks at two American sources to learn an Italian dish, next time I want to learn taco I check for Chinese cuisine
@@EGOCOGITOSUM Marcella Hazan is Italian.
@@EGOCOGITOSUM you’re a bit special aren’t you?
@@patrickgosciola sorry my bad I didn’t know, but I check her risotto recipe and he does nothing of what she says, he does a poorly executed version of Kenji.
Love this Ethan!! Well done 👍🏽
I've always been intimated by risotto but the simplicity of these steps finally makes it seem doable. Thank you.
Made risotto for the first time thanks to this video. Super good, glad to have this in my arsenal. Thank you!
Stop downplaying your food, you're singlehandedly teaching me how to cook for myself, your recipes are fantastic💯
I generally appreciate your content very much, but I have to say the texture on this looks really weird and not like risotto at all. Reminds me of porridge or milk rice.
Ethan, your channel is shooting up in my personal rankings of best foodtubers. You cover solid, useful recipes without a bunch of fluff in an approachable way. The honest time estimates and substitution options make the meals practical, and I am almost always interested to see what you're putting out next. I also noticed that you're a pretty fit guy. I'd be interested to see your approach to balancing eating well and working out: that would definitely get me to check out your second channel.
I tried this last night, making risotto for the very first time. Came out great! Thanks!
Indeed a really great basic recipe which is so extremely versatile! Personally I prefer to use a ladle of stock at a time, and wait for it to absorb before adding another splash in. It gives a different texture imo, but your method works just as well! One tip. At the end, when the risotto is done, stirr vigorously (as you would with aglio e olio) to let the starch help combine and create a nice creamy texture.
great video! I didn't know you had a YT channel! I've always lurked/watched your twitch streams! Keep it up !
Can't wait to try this out. I love risotto. Great video as usual!
keep up the amazing home cooking content, please!
Hey "Fairly Decent" is actually a really good series title! Keep up the great content!
Or, "Pretty Darn Good".
He changed it lol
Thanks Ethan, this was great
Good method, great technique. Remember to season risotto very well, the bulk is flavourless rice so it needs a lot of help
Love the non-clickbait title. This risotto looks good to me :D
Everytime I've tried making risotto before, it was always a lot of work for a mediocre outcome. I'm definitely going to give this method a try!
I love the caption while you’re waiting, “Do other shit” lol
Love the channel
I had a whole lot of farro left over from another recipe, so used that to make 'risotto' following America's Test Kitchen. Their technique is pretty much exactly what you're recommending here 👍🏼
I always loved fluffy Arab rice so risotto was never something I thought about eating but after seeing this video I might give it a try
Did it with pearl barley the other day. Personally I prefer mine with more colour to it. But this looks like a great method I'm especially keen on the not having to stir for ages.
Pretty good version. I still do mine the old way but it only takes twenty minutes of stirring. I finish off with a pad of butter and sometimes lightly steamed asparagus tips and grilled chicken breast then some toasted almond slivers and freshly shaved parm.
Love your channel! I like the idea of a simpler risotto but I’d recommend people add a really agitating stirring step to break up the starches. That will help the rice and the liquid marry.
Loved the details about what to use your spare time. The world's problems shall be solved, Breadowski.
@Ethan Could you use Sodium Citrate in a Risso to do the same thing? Like in your Mac n Cheese recipe?
This... I can do this. I can't wait to try it with salmon :p Would love to see your take on bulgogi chicken/beef/pork, I've yet to find a recipe I reallllly fell in love with. Love seeing you explode in popularity mate
I usually finish mine with gorganzola, but sometimes I'll make my own British Risotto using English Breakfast Tea and cheddar. Your non-stirring method will be a game changer. That makes it SO easy. I love risotto and I'll be making it far more often now that I know I can just dump the stock in and "forget about it" rather than standing there stirring and adding stock a little at a time.
Yesterday I wanted to try to make Risotto, but I postponed because I only had Carnaroli Rice at home, which I thought is only good for milk rice. Thanks to your video I will try today. ;-)
Ngl rather than risotto it looks like rice congee
Congee is a bit more liquidy like porridge no? But they are very similar nonetheless. The Risotto above has very little color which is why it reminds you of it I think.
I think it's the pale stock.
Risotto🥰 this its 1 of our favourites dishes❤
Mine too!
One of my faves too!
At work, I was responsible for the risotto for about six months, and I can confirm from experience that this low-heat, no-stir method works perfectly
This probably isn't so useful for home cooks, but maybe it'll help someone: the lower you can get that simmer without it completely cooling off, the better. You can hold it there for a long time, letting the starches gel without over-cooking the rice. Then you can spend just a minute or two finishing it on a high heat when you're ready to eat
If you've got the time, I'd also recommend replacing the butter with a compound butter for a serious flavour boost
I’m sorry, I’m a big fan but this one is kind of a mess. I know since I’m Italian I shouldn’t be taken into account since we love to argue about anything food related but hear me out: just check out Italia squisita vid about risotto, it has English subtitles and it explains properly how to make a risotto and there’s a lit of its chemistry explained as well. By the way I’m not a nazi myself since I both toast the rise with or without a fat depending on what kind of risotto I’m doing and I also don’t always use wine in it, so I’m not accounting such things as flaws in your dish even tho they’re basically mandatory in every traditional recipe but still there are some undeniable flaws: the broth should always be boiling so the starch release is more regular, leading to shorter cooking time and improved creaminess; the risotto should always be stirred to guarantee starch release (so creaminess without adding fat) and almost never be cooked longer than 18 mins, your time is much longer since you’re basically slowing cooking by adding cold broth; you should use a pot rather than a skillet since it helps a lot while thickening the rice; since the cheese is kind of stringy I can tell you added it when the rice was still too hot; last but not least Arborio is not a good risotto rice tbh, but you said that yourself and I can see why in US is so used do to how more available it is compared to other Varieties.
I’m not trying to hate by any means and you probably still make a good risotto compared to most people in the us, just trying to point out few flaws. Sorry for my English btw ahah
Edit: btw I make risotto once or twice a week and it never takes me more than 25 mins and I make broth/stock (vegetables one, chicken or meat one are waaaay longer to make) myself
grande
fran15 grazie ahaha
Ethan try adding some forest mushrooms into it. I do mine when Autumn hits every year. 😘
Can we do it with brown rice and get at least okay results? :)
I've always used the rice for rice pudding because it's short/round grain, starchy and a whole lot cheaper than sushi or risotto rice.
Hey ethan, woud short grain sushi style rice work? Thats all I have thanks :)
it will work, especially if you like pretty sticky, starchy risotto. the rice that you can't really use is long grain.
What's song are you jamming to?
I like to add a little white wine to the rice and let it soak in, before I add the stock. It gives a nice subtle flavor.
Could you use olive oil instead of butter
small added tip: add a bit of saffron when you first pour the liquid onto the rice
In my culture (I am arabic) mixing cheese with rice seems very odd. However after watching your video I am ready to try some. I mean anything with cheese is good am I right 🤣
its not any cheese... parmesan in very dry and salty....and has very strong flavor.... its not for everyone....
I made Risotto with Jasmin rice last week ... because I thought I had Arborio rice and I didn't. I had already sautéed the mushrooms and shallots, grated the parm, and made a nice chicken mushroom stock. I just used the normal risotto method with one change ... (Uncle Rodger) I rinsed the Jasmine rice once (not until it goes clear) then started the normal process. Surprisingly good.
if you liked, it good for you, but with Jasmin rice you can't make "real" risotto, expecially if you wash it, because you have too little starch in there.
@@federicoclaps5099 It was actually pretty creamy .. unexpectedly so. I buy my Jasmine from Asia with older processes so a lot of the rice dust is left on the grains unlike Jasmine rice from say the Carolinas. A single rinse won't take away much of that starch. Adam Regousia did a episode on it recently. It is definitely not as creamy as when I make it with Arborio rice, but the Risotto cooking method still work to bring out the starches to make it. Am I saying it was the best choice ... nope but people argue over the proper rice to make "authentic" Risotto all the time ... will the method still work ... yes.
@@DucNguyen-bd5ir probably I don't have access to that rice. Good for you
Do you think this will make good arancini?
yes. just let it cool overnight.
Trying this tonight with some mushrooms and a few other things in my fridge. Any tips?
I like (fake) chicken and zucchini. I usually bake the chicken pieces first and set aside. Zucchini I bake a few mins before the risotto is done. Add both when you finish it up.
@@Tinky1rs haven't got any fake fake chicken on me but I'll try the zucchini.
What songs are you listening to Ethan? :)
Why you don't make your own stock ?
just going to say this is awesome also tillamook cheddar is delicious as hell
Yeah, but what's that cool square knife you're using? I desire it
It's a nakiri from ntm knives!
Yes I don't stir, but I don't cover it either... I just go high heat until it absorb all the water and, if not done yet, add a little more water.
Also I don't use any stock, just wine in the beginning and water after that (not sure why everybody use chicken stock... if you don't want chicken flavour just use water... there are many ways to get flavour into a risotto and wine is a good and easy one).
In the end you can use saffron in water or, even better, in milk or anything else you want.
I think it is easy, the only thing to keep in mind is that if you use red wine the rice will change color to brownish so even if you add saffron you will not get a good yellow risotto.
Is there any thing I can use instead of the chicken stock? Like veg stock?
Yep, any type of stock or plain water will do. Lots of risottos use a bit of white wine in the beginning as well!
@@EthanChlebowski my favorite risotto is made using red wine instead of stock. it gives an amazing rich and aromatic flavour and a beautiful red color.
Yeah, this has persuaded me to not only cook, but eat risotto for the first time in my life.
before you add soup, add a splash of dry white wine - the same wine that you drink while you wait for the risotto to finish...
People complaining about how he says risotto but nothing about Veneto? Ha ha. Still a good video. Keep up the good work.
nice
Maybe an odd video suggestion but I actually want so see you making one about when to season your eggs cause I see loads of different opinions about it, some say season before cooking, some say season during cooking and some say season right at the end
Thanx. Cooking the Onions (or whatever Allium you might be using) for 2 to 5 minutes, breaks it down more than enough for it to be impossible to find in the final serving. I like to use "Better Than Bouillon Organic Roasted Chicken Base." The Ingredients say that salt is the Second Ingredient, but it tastes less salty to me than canned Chicken Stock. I like to add a little Aleppo Pepper Flakes during the last bit... sometimes Brie...
No wine?
Thanks Ethan for this myth dispelling video & kudos for citing the great Marcella Hazen as your source & jumping off point as a basis (maybe you could locate the great article she wrote for "Quizine" magazine "My German Christmas in Rome" for a series of holiday video treats for our 1st (& hopefully last) Pandemic Christmas. Again thanks for you video on Risotto. RMH/Ohio
Doesn't the rice risk sticking to the bottom of the pan in case I use a regular (i.e. not non-stick) pan? I see you are using some kind of non-stick pan in the video
This is a great recipe, thank you.
I love the pour and let it cook away method instead of needing to tend to it constantly, so much more convenient!
Hell yeah to "good enough"
can't believe i solved the world's problems while waiting for risotto to cook!
imagine if he forgot to press record while he was filming the outro and doing the taste test
fairly decent is not something i want from my food but ok
Ok, I'm making risotto today! hahaha 😍😂😂😂🔔❤️👍🙏😘
here on balkan we cant live without vegeta, its tried vegetables mixed with salt.... its like magical spice for balkan food :)
If you care to bring the stock to a gentle simmer before pouring it on the rice, you can have the same result in 25ish minutes.
It’s a good Recipe to make rice balls
I make rissoto a lot but It allways taken me about 45 minutes and its pretty average Anything to shave off time is so valuable and I hope it turns out better
And now for the tdaste tdestd.
No vino?
Does he read comments?
He sometimes replies to them, so yeah.
did i just see a box of store bought chicken stock Ethan? do u even cook bro
When you’re from Piedmont and Veneto
Sup Chad
@@a.h.tvideomapping4293 😎😎
diocan represent
Easy thing to make it better : deglaze onions with white wine !
this risotto will never go out of my kitchen ...really bad risotto
Mushroom risotto w white wine or marsala
Yes Ethan, this is we’re is at... Can’t beat a Risotto, 31 minutes, job done! ✌🏻👌🏻
Hey bro, I dont want to eat something above average, I want to eat something amazing!
Italians approach to Mac n Chz.
I don’t know how everyone else feels, but considering the quality of your content, I think “31 Minute Above Average Risotto” really undersells your content. It makes me not excited to click the video even though I know I’m gonna like it because of your past videos.
Better to under sell than oversell, especially in a video like this where he is just laying out a basic recipe. Title your video "best risotto ever" and you're asking to be one-upped or critiqued to death.
I've never taken more than 30 minutes to make a risotto.
Above-average does sound better than Fairly decent, good choice.
I use a wok to cook my risotto.
3:56 "it's your choice really" - Marco Pierre White
No one:
Me: so if I let it cook for 20 minutes is it firm or not
Has anyone ever told you u that u look like David Warner the cricketer?
The package says that risotto takes 18 minutes to make, but when I do it, it’s more than twice that.
It depends on what you are going for. At 18 minutes the rice is usually quite firm/chalky which many of us may think of us 'undercooked' but Essentials of Italian cooking notes is the preferred doneness by many Italian cooks. The author mentions that she prefers about 25 minutes of cooking.
Okie then.
because you decide when the rice is cooked. I like firm grains, so I cook risotto for about 15 minutes.
I also cook in large quantities. Will that also link to how the rice is cooked?
I never use cold stock.