Polenta Crisps (Vegan Parmesan): ruclips.net/video/GIbIWvk0f-o/видео.html Recipe notes & tips: - Because I split my base risotto into three, I didn’t add herbs to it. If you want to add herbs into yours; woody herbs like rosemary and thyme can go in with the garlic. Leafy herbs like parsley and basil are better when added towards the end of cooking as the flavour gets lost if added too early - For an authentic risotto texture, the best rice varieties to use are Arborio (which I used), Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Really, you want a short grain rice as these tend to be the starchiest, so you could use things like sushi rice, paella rice, and Korean short grain rice (though the texture might not be as creamy). If you want to cheat it with a long grain rice, I’d suggest cooking it using the risotto method (a little stock at a time), and then adding coconut cream, or perhaps even a starch of some sort. Rice starch would likely work the best if you can find it. I’ve never used this method so I can’t speak from experience - If you (or someone you’re cooking for) are alcohol-free, there are some fairly decent alcohol-free wines available these days. If you are preparing it for someone else, please make sure you ask them if they are happy for you to use it though!!! Always respect other people’s choices - I’ve never done an all-in-one-go risotto before, but I’ve seen people mention they have tried it before. The consensus seems to be that you need to stir CONSTANTLY. You could try going in with a balloon whisk. I’d maybe also suggest kickstarting the process by doing a small amount of stock, stirring like mad to start the starch release, and then pour the remainder in. You’ll probably need to use less liquid than I did as there won’t be as much lost through the steam - Flavour variation ideas; Roast beets & goats cheese; you could roast/air fry whole beetroots, or cut them into wedges for speed, and then scrape the skins off and puree. Reserve some small chunks to decorate the top of the risotto. I’d pair that with either the vegan feta, or a vegan goat’s cheese if you can find some Charred leeks; leave the leeks in long pieces, and crank the oven/air fryer heat right up so that the outside layer gets blackened. Peel this off, and then scrape out the tender inside Roasted Peppers; put whole peppers in the oven or air fryer at a high temperature (200°C/400°F in an air fryer) for 20 minutes or until the skin is completely black. If you have a gas hob, you can also hold the pepper over the flame to do this. Immediately put them in a container with a lid and allow to cool. The skin will slide off easily, leaving you with deliciously sweet peppers
Risotto is kind of fun to make if you're familiar with the stove top you're using but is a beast if you're cooking on an unfamiliar range just watch any first or second episode of any "Hell's Kitchen" season to see. If you enjoy a creator's content give them a little support, financial is always nice but everyone can take the time to like and subscribe and leave a word of encouragement in the comment section and take an extra minute or two to watch an ad.
I used five different tracks, if you give me the time timestamp (minutes and seconds) I'll have a look for you. Do it as words though please (eg; two minutes seven seconds) because I've heard doing digits can throw out the chapter function
Polenta Crisps (Vegan Parmesan): ruclips.net/video/GIbIWvk0f-o/видео.html
Recipe notes & tips:
- Because I split my base risotto into three, I didn’t add herbs to it. If you want to add herbs into yours; woody herbs like rosemary and thyme can go in with the garlic. Leafy herbs like parsley and basil are better when added towards the end of cooking as the flavour gets lost if added too early
- For an authentic risotto texture, the best rice varieties to use are Arborio (which I used), Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Really, you want a short grain rice as these tend to be the starchiest, so you could use things like sushi rice, paella rice, and Korean short grain rice (though the texture might not be as creamy). If you want to cheat it with a long grain rice, I’d suggest cooking it using the risotto method (a little stock at a time), and then adding coconut cream, or perhaps even a starch of some sort. Rice starch would likely work the best if you can find it. I’ve never used this method so I can’t speak from experience
- If you (or someone you’re cooking for) are alcohol-free, there are some fairly decent alcohol-free wines available these days. If you are preparing it for someone else, please make sure you ask them if they are happy for you to use it though!!! Always respect other people’s choices
- I’ve never done an all-in-one-go risotto before, but I’ve seen people mention they have tried it before. The consensus seems to be that you need to stir CONSTANTLY. You could try going in with a balloon whisk. I’d maybe also suggest kickstarting the process by doing a small amount of stock, stirring like mad to start the starch release, and then pour the remainder in. You’ll probably need to use less liquid than I did as there won’t be as much lost through the steam
- Flavour variation ideas;
Roast beets & goats cheese; you could roast/air fry whole beetroots, or cut them into wedges for speed, and then scrape the skins off and puree. Reserve some small chunks to decorate the top of the risotto. I’d pair that with either the vegan feta, or a vegan goat’s cheese if you can find some
Charred leeks; leave the leeks in long pieces, and crank the oven/air fryer heat right up so that the outside layer gets blackened. Peel this off, and then scrape out the tender inside
Roasted Peppers; put whole peppers in the oven or air fryer at a high temperature (200°C/400°F in an air fryer) for 20 minutes or until the skin is completely black. If you have a gas hob, you can also hold the pepper over the flame to do this. Immediately put them in a container with a lid and allow to cool. The skin will slide off easily, leaving you with deliciously sweet peppers
It's proNUNciation
All three looks delicious,
😊
You must have read my mind, Auntie. I couldn't remember what this was called. I've been craving this for the past few days. Risotto. I'm on it. 👍
Fortuitous timing indeed!
Risotto is kind of fun to make if you're familiar with the stove top you're using but is a beast if you're cooking on an unfamiliar range just watch any first or second episode of any "Hell's Kitchen" season to see.
If you enjoy a creator's content give them a little support, financial is always nice but everyone can take the time to like and subscribe and leave a word of encouragement in the comment section and take an extra minute or two to watch an ad.
The key for any new appliance is low and slow until you get used it, speaking from experience 😂
Perfect as always 😂
Thank you!
Open a restaurant so we can buy these goodies.
That music in the background is the same track Tariq uses on his commercial for his deadorant. Small world.
Whats the name of that sing?
I used five different tracks, if you give me the time timestamp (minutes and seconds) I'll have a look for you. Do it as words though please (eg; two minutes seven seconds) because I've heard doing digits can throw out the chapter function
Lol at your "states" accent. Sounds right.