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
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
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!
@@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.
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!
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.
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 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.
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
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.
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. ;-)
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
@@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 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.
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.
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 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.
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.
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
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.
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
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
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 🤣
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 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
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
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 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.
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
To each their own, but if I served that to my chef he would chuck it in the bin. Stock should be added gradually, cooked for 18 min, take it off the heat, finish with butter and parmesan as done by Ethan but like more butter. It's all preference I guess but I've done countless ones in the professional kitchen and that's the best way I found so far
Wonder if he would do that in a blind taste test. How can your chef tell it was cooked this way over the traditional way? I'm sure that they're looking for certain qualities in the dish, like creaminess, rice doneness (and whether it was burnt or not), seasoning. Unless this method affects the creaminess and rice doneness to a discernible degree, I'm positive the chef would at least give it a passing grade. Then you would tell them how you did it, they would scoff, toss the rest in the bin and tell you to do it "properly" and not to trick them again. ¯\_(ツ)_/¯ I'm sure there's an old-school reason to adding the stock gradually, and most likely it has to do with not knowing the exact amount of starch in the rice you have available (so a direct, in-advance ratio of water to rice might not be applicable in all cases). Though nowadays rice is probably pretty consistent in its starch content per-brand, so novel techniques can be applied that achieve the same results with less busy-work.
@@tailez606 okay I might have been abit harsh. My point is that a risotto is treated in such a way ( adding water gradually) is so the rice doesn't stick together like mush and gives out that natural creamy texture without adding cream. Also like meat, there are different opinions on how long you should cook it but the correct rule is 20 min is fully cooked risotto rice so 3 min before that you take it off the heat as he residual heat will continue to cook it. By that time you add butter to enrich and parmesan which is the traditional way and by far better than adding all the water at once and cooking it like normal rice. There's a reason why the " long and hard" way is better and it's because it's rewarding at the end. Overcooked risotto turns to mush, no matter how tasty it is, it's just not right
@@tailez606 probably the chef would find that overcooked, I know for experience that the "constant stir" method isn't different from "boiled" risotto in the result, but it's much more reliable.
No bro! You’ve said and done a bunch of wrong things. Toasting eases starch release, resulting in a creamier risotto. Stirring is the base tecnique of the dish, cause it releases starches. Never ever add a cold broth and never do it all at once. Always shut the fire when adding butter and parm... otherwise it’s too hot and proteins will denaturate clumping and destroying creaminess! I’m not sayin you made a bad dish, but you just didn’t make a risotto! You can easily make a real one in the same time!!
I agree, that's why it doesn't look creamy enough. You want to lightly toast it in the fat until it is hot to the touch, though without getting any colour on it. Then stir it gently every couple of minutes for at least a minute until cooked to release enough starch. There is an alternative technique on the Italia Squisita Channel for cooking risotto in a pot with the lid on. When doing this tho, you cannot stir it much beforehand and after it cooked with lid on you have to let it cool down a bit, then gently heat it up again and vigorously stir it with the butter and parm for a couple of minutes. Else it won't release enough starch. Also, i personally do not like adding garlic most of the time as i feel it's too strong and destroys the umami harmony of parm, white wine reduction and oniony sweetness. Just ends up tasting like garlic/cheesy goodness, which isn't bad but not rly what makes risotto special. The traditional method rarely takes me over 35 minutes, maybe 40 with cleanup...
@@subur20 the touch test is good for when you dry toast (no fat just rice) as the best italian chefs do, if you toast in fat the sign you wanna se is when the grain start to be translucid because fat gets hot before the rice do, so the touch test is not accurate. Totally agree on garlic though, is a big NO! But i understand that Americans love it....
@@goattrapper9228 true, I do usually dry toast, I haven't noticed a difference when testing it to the touch with oil too, but what you say makes sense, there might've been differences I could barely notice. And yes, the translucency is also a good method. In my experience it does not have to be super precise as long as it gets toasted at least a bit and does not brown at all, at least in order to get acceptable results.
@@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.
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.
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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 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?
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.
Stop downplaying your food, you're singlehandedly teaching me how to cook for myself, your recipes are fantastic💯
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 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!
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.
Hey "Fairly Decent" is actually a really good series title! Keep up the great content!
Or, "Pretty Darn Good".
He changed it lol
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.
Good method, great technique. Remember to season risotto very well, the bulk is flavourless rice so it needs a lot of help
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!
I tried this last night, making risotto for the very first time. Came out great! Thanks!
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.
Hi Ethan! Thank you for the wonderful content, you are always so detail oriented and thorough!
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
Risotto🥰 this its 1 of our favourites dishes❤
Mine too!
One of my faves too!
great video! I didn't know you had a YT channel! I've always lurked/watched your twitch streams! Keep it up !
keep up the amazing home cooking content, please!
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.
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. ;-)
Love the non-clickbait title. This risotto looks good to me :D
small added tip: add a bit of saffron when you first pour the liquid onto the rice
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.
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 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.
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!
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.
I love the caption while you’re waiting, “Do other shit” lol
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 👍🏼
People complaining about how he says risotto but nothing about Veneto? Ha ha. Still a good video. Keep up the good work.
Love this Ethan!! Well done 👍🏽
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.
Loved the details about what to use your spare time. The world's problems shall be solved, Breadowski.
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
Can't wait to try this out. I love risotto. Great video as usual!
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.
Thanks Ethan, this was great
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 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
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.
Love the channel
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...
I love the pour and let it cook away method instead of needing to tend to it constantly, so much more convenient!
Ethan try adding some forest mushrooms into it. I do mine when Autumn hits every year. 😘
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
can't believe i solved the world's problems while waiting for risotto to cook!
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.
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
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....
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.
just going to say this is awesome also tillamook cheddar is delicious as hell
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
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
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.
Yeah, this has persuaded me to not only cook, but eat risotto for the first time in my life.
here on balkan we cant live without vegeta, its tried vegetables mixed with salt.... its like magical spice for balkan food :)
No wine?
Ok, I'm making risotto today! hahaha 😍😂😂😂🔔❤️👍🙏😘
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.
Yes Ethan, this is we’re is at... Can’t beat a Risotto, 31 minutes, job done! ✌🏻👌🏻
Easy thing to make it better : deglaze onions with white wine !
Hell yeah to "good enough"
Could you use olive oil instead of butter
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
It’s a good Recipe to make rice balls
To each their own, but if I served that to my chef he would chuck it in the bin. Stock should be added gradually, cooked for 18 min, take it off the heat, finish with butter and parmesan as done by Ethan but like more butter. It's all preference I guess but I've done countless ones in the professional kitchen and that's the best way I found so far
Wonder if he would do that in a blind taste test. How can your chef tell it was cooked this way over the traditional way? I'm sure that they're looking for certain qualities in the dish, like creaminess, rice doneness (and whether it was burnt or not), seasoning. Unless this method affects the creaminess and rice doneness to a discernible degree, I'm positive the chef would at least give it a passing grade.
Then you would tell them how you did it, they would scoff, toss the rest in the bin and tell you to do it "properly" and not to trick them again. ¯\_(ツ)_/¯
I'm sure there's an old-school reason to adding the stock gradually, and most likely it has to do with not knowing the exact amount of starch in the rice you have available (so a direct, in-advance ratio of water to rice might not be applicable in all cases). Though nowadays rice is probably pretty consistent in its starch content per-brand, so novel techniques can be applied that achieve the same results with less busy-work.
@@tailez606 okay I might have been abit harsh. My point is that a risotto is treated in such a way ( adding water gradually) is so the rice doesn't stick together like mush and gives out that natural creamy texture without adding cream. Also like meat, there are different opinions on how long you should cook it but the correct rule is 20 min is fully cooked risotto rice so 3 min before that you take it off the heat as he residual heat will continue to cook it. By that time you add butter to enrich and parmesan which is the traditional way and by far better than adding all the water at once and cooking it like normal rice. There's a reason why the " long and hard" way is better and it's because it's rewarding at the end. Overcooked risotto turns to mush, no matter how tasty it is, it's just not right
@@samgrant83 guess the people here don't agree ! Pays out to be a chef !
@@tailez606 probably the chef would find that overcooked, I know for experience that the "constant stir" method isn't different from "boiled" risotto in the result, but it's much more reliable.
@Ethan Could you use Sodium Citrate in a Risso to do the same thing? Like in your Mac n Cheese recipe?
imagine if he forgot to press record while he was filming the outro and doing the taste test
this risotto will never go out of my kitchen ...really bad risotto
I continue to stir risotto to prevent it from sticking to the pan.
It is NOT a myth.
No bro! You’ve said and done a bunch of wrong things. Toasting eases starch release, resulting in a creamier risotto. Stirring is the base tecnique of the dish, cause it releases starches. Never ever add a cold broth and never do it all at once. Always shut the fire when adding butter and parm... otherwise it’s too hot and proteins will denaturate clumping and destroying creaminess! I’m not sayin you made a bad dish, but you just didn’t make a risotto! You can easily make a real one in the same time!!
great answer, coming from an italian risotto-enthusiast
Yeah the texture looked kinda off to me, thanks for the tips m8
I agree, that's why it doesn't look creamy enough. You want to lightly toast it in the fat until it is hot to the touch, though without getting any colour on it. Then stir it gently every couple of minutes for at least a minute until cooked to release enough starch.
There is an alternative technique on the Italia Squisita Channel for cooking risotto in a pot with the lid on. When doing this tho, you cannot stir it much beforehand and after it cooked with lid on you have to let it cool down a bit, then gently heat it up again and vigorously stir it with the butter and parm for a couple of minutes. Else it won't release enough starch.
Also, i personally do not like adding garlic most of the time as i feel it's too strong and destroys the umami harmony of parm, white wine reduction and oniony sweetness. Just ends up tasting like garlic/cheesy goodness, which isn't bad but not rly what makes risotto special.
The traditional method rarely takes me over 35 minutes, maybe 40 with cleanup...
@@subur20 the touch test is good for when you dry toast (no fat just rice) as the best italian chefs do, if you toast in fat the sign you wanna se is when the grain start to be translucid because fat gets hot before the rice do, so the touch test is not accurate. Totally agree on garlic though, is a big NO! But i understand that Americans love it....
@@goattrapper9228 true, I do usually dry toast, I haven't noticed a difference when testing it to the touch with oil too, but what you say makes sense, there might've been differences I could barely notice.
And yes, the translucency is also a good method.
In my experience it does not have to be super precise as long as it gets toasted at least a bit and does not brown at all, at least in order to get acceptable results.
fairly decent is not something i want from my food but ok
Yeah, but what's that cool square knife you're using? I desire it
It's a nakiri from ntm knives!
Mushroom risotto w white wine or marsala
Hey bro, I dont want to eat something above average, I want to eat something amazing!
When you’re from Piedmont and Veneto
Sup Chad
@@a.h.tvideomapping4293 😎😎
diocan represent
Bruh if your risotto has the consistency like you showed in the beginning you're doing it wrong, it's not supposed to be wet concrete.
did i just see a box of store bought chicken stock Ethan? do u even cook bro
Do you think this will make good arancini?
yes. just let it cool overnight.
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.
Why you don't make your own stock ?
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.
This video would more enjoyable to watch without the distracting music.
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.
This is a great recipe, thank you.
Above-average does sound better than Fairly decent, good choice.
Italians approach to Mac n Chz.
What songs are you listening to Ethan? :)
3:56 "it's your choice really" - Marco Pierre White
Does he read comments?
He sometimes replies to them, so yeah.
And now for the tdaste tdestd.
Boy u gotta stop downplaying ur dishes
I click on em bcs I know theyre good, but If I didnt, idk
What's song are you jamming to?
No vino?
I personally prefer to make the perfect risotto. So I don’t mind taking my time to make risotto.
to me it takes 20 minutes at most. perfect red wine risotto is one of the quickest recipes I can make.