How to make Risotto 101~with Chef Frank
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- Опубликовано: 21 авг 2024
- This is the second video in a series of basic techniques we are planning on making. For the most part the method for making risotto is the same no matter what you decide to flavor it with. Risotto is a fairly simple dish that requires your attention. Focus on the technique when you watch this. Once you have that down you can flavor and garnish this however you want.
serves 4-6
1 tbsp olive oil
1 small onion, diced small
1 clove garlic, chopped
2 cups arborio rice
1 cup dry white wine
4-6 cups chicken stock, hot
1/4 cup unsalted butter
1/4 cup grated pecorino cheese
salt
black pepper
Camera, Production & editing: Kyra Proto
Production: Karen Proto
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I just saw the Title at the beginning is messed up sorry guys.
No big deal! :)
No worries, Chef! You're cooking, so we're here for it. 😉
I just assumed it was intentional to add some humor at the start.
nah, it's just the extra smiles that matters
Only the Pope is infallible. =)
I made this. It was very easy. I was afraid to try forever. Risotto is much more mentally intimidating than it needs to be. Just mimic Franks hand movements and you’ve got it.
He Didn't forget the title. You know where you are and you know why your here. No title needed. LOL!
What does this mean
Frank is going to be huge in a few years because he's teaching the FUNDAMENTALS
Tye C I like his videos because he explains complex concepts in a way I can understand. It’s no wonder he’s a professor at the culinary institute.
Probably less than a few years I love him on epicuirous just discovering his own channel!
I actually found this video very frustrating because he was not comfortable in front of the camera at all. One of the fundamentals of making risotto is that you do not keep altering it after you have taken off the stove and finished cooking it, which he does a lot at the end of the video. All adjustments should be done on the stove and it should not have been brought to the cutting board until he was actually done with it. Additionally, you can see an edit splice just after the 19 minute mark that shows the risotto he made in the video (runny and very loose) and a different risotto that looks very "tight" and creamy.
@@davidswick8571 It's almost like he even said that during the video!
This isn't just risotto...
This is Protosotto
Title text missing, im confused, I proceed to boil the rice in dishwater
Rice?
It's not that bad. You get a bit of that fermented flavor from the leftover bits and the earthiness from the soap.
lmao
@@eveny119 it is called risotto rice
The risotto isn't a type of rice, but a method to cook rice.
Frank actually got all of his ingredients from his backyard, not just the chive flower. He got the wine from his backyard vineyard and his rice from his backyard mediterranean greenhouse.
Frank is enjoying himself and so are we. You can tell he's a trained chef, but more importantly he is an experienced teacher. Too many experts in their field try to teach people how to do something and they suck at it because they don't know how to teach. Frank knows how to teach.
What I love is if there is an ingredient that is not totally required he will tell you its ok to leave it out or put in what you like. Reminds me of Chef John from Food Wishes. I've ran into too many people who get super upset if you don't do things the way they do it and tell you how wrong you are. One of my friends is a good cook but he got really upset with another friend who is a great cook because they had added a touch of Cheyanne pepper to their chockeret (Sorry one of the times spell check can't determine what I was trying to write. Have a form of writing disability, something for another time but would be happy to talk about it. ) Now, my friend di overestimate how much to use, but he had tried. The other friend went off saying you never added Cheyanne pepper to chocklet. Funny thing is before this I had seen Alton Brown talk about it on one of his episodes. My point is when it comes to cooking nothing is wrong as well as it turn out edible. Oh and your porterhouse does not taste like chicken breast. I love hearing about peoples version of dishes.
Sorry about such a long post.
From a fellow educator, yes. He's a great teacher
All I can hear is Gordon Ramsay screaming "HOW LONG ON THE RISOTTO"
Conclusion: I've watched one too much episodes of hell's kitchen.
I can't bring myself to watch it, can't handle the screaming😂😂
I'm really stoked that frank's got his own youtube channel now.
Kinda surprised he didn't tell us how to make the universe itself from scratch tho
I recently watched a video of you on Epicurious and now i have seen almost every video with you in it. I just love it😂❤️
same bri
Frank is so good at this he didn't have to type in the title text and his video was still perfect
Angel: how salty shall we make the ocean
God: umm I was thinking fi...
Frank: no I control the salt
Respect for using my favorite pecorino for finishing the risotto ❤
Hey Frank! Italian cooking enthusiast here, I've been making risotto for 20 years. Yours looks very good and I'm so glad you didn't use cream or milk. I'd like to share some tips if you want to try to make it the Italian way (which doesn't necessarily mean better, but I think it's good to know for reference). I learn a ton from your American, French and other recipes so I might just share this to give something back to you!
1. I know it will shock you, but we don't put garlic in risotto, ragù, lasagne, amatriciana, carbonara and many other dishes. We don't like garlic as much as people think haha. Ok, got this off my chest, on to the next actually useful tip.
2. We never use arborio to make risotto, maybe just if it's the only thing available at home. Risotto is done with Carnaroli or Vialone nano, which I'm very glad you know and mentioned. It's because arborio is not high in starch, that's actually an urban legend that somehow was brought to the US. I'm actually surprised you were able to make arborio that creamy, that's impressive.
3. Rice has to be toasted on its own, otherwise you end up with either burnt onion or a rice that's not toasted enough. Toasting is a big deal, it makes the rice grain stay intact while releasing starch so it's creamy but not broken. Cook the onion separately with some butter and water and salt, low heat for 15 minutes. Then blend it all with a mixer and add the resulting cream to the rice when it's half done. You'll be shocked by the result. This works with other vegetables, too. With zucchini it is magic.
4. Let the risotto rest for a minute before adding very cold butter and grated Parmigiano Reggiano, then you need to toss it, just like you would do with fried rice if that makes sense. That's what we actually call "mantecare all'onda", because it looks like a freaking tsunami when you do that haha, look it up on RUclips it's very cool to watch and even more satisfying to do. Then let it rest 2-3 more minutes before serving. This whole point doesn't sound like much, but it makes a big difference.
I really hope you get to try these tips especially the "mantecatura", as very very very few American chefs are aware of them. I have no idea why my fellow Italian chefs are so scared to share these "secrets", I personally like the idea of making the world know the little details of Italian food, just like you share some amazing tips from your culture that are completely unknown to mine. Cheers!
Would you dry toast the rice or do it in oil?
Standing over the stove while stirring and adjusting is a great chance to clear your mind. I honestly think people would live longer if they did more things that require you to put down your phone and ignore the outside world for a bit.
Damn straight.
No, put on the music when cooking, and the spatula is a mic.
I LOVE that you are a culinary teacher and a chef with many years of experience this is really different from most other youtube channels
Chef Frank has a personality. that is incredibly enjoyable to watch, thank you for the entertainment:)
The way I make risotto, as I've seen many many italian chefs doing, is that I cook it on a larger and not tall pot, and in the refugado I usually add a little thyme. I mostly make mushroom risottos, 2 different ways tho: cook the mushrooms in the same pot before adding the rice, or cook them separetely and add later. I find it more "safe" to cook them separetely because they release a lot of water (because I'm not cranking up the flame). After the rice and before the wine, I put a pinch of zaffron, but not much tho, if you put way too much your rice is done for... no way of turning it away from being yellow. But yeah I just put a little pinch of zaffron, caus I dont like, aestheticaly, plain white risotto. In the end, kill the flame, place 3 or 4 nobs of butter, and add the cheese. And here's where it makes a difference: I mix the hell out of the risotto with the cheese and it becomes the most delicious stuff ever...
If you put in the mushroom later, what would be the proper time? Is it just before the butter or perhaps even earlier?
@@cheatwawe Well I've found that in the case you're adding the mushrooms in the beggining, it won't add as much flavour to the rice as you'd expect. I guess you can make the risotto more mushroomy flavor if you add a mushroom based flavor cube. So, to answer your question, since the mushrooms don't add that much flavor, when cooking them apart you can mix them when you put the butter in the risotto.
@@jpcaras Use dried mushrooms. Soak in hot water until rehydrated. Remove mushrooms and squeeze some of the water out back into the soaking liquid and chop up to add to the risotto, keeping the soaking liquid. Strain that liquid through muslin or a coffee filter into a saucepan and keep warm to add to the risotto. Saute your mushrooms with the aromatics, and add your rice and saute that then continue. OR add the rehydrated mushroom after you have sautéed the rice before you start to add your wine and stock.
I tried this technique to make a calamri tomato risotto .. and it was just perfect 😋😋
Thanks Frank 😁😁
Sounds interesting and good. My question is do you cook the calamari stepparent and add it at the end or cook it with the rice? I knowhow easy it would be to overcook calamari and end up with a tire tube. Also how do you do the tomatoes. I understand its been a year but I just ran across this episode. Thanks
Whoops sorry about the stepparent mistype. Ill look that cooking instructions separate. lol (Leaving it in becasue we all should have a good laugh)
Love your channel chef! Saw you a few months back on Epicurious. Have been hooked ever since. I love both cooking and eating food. And even though I'm a vegetarian I really enjoy watching all the different techniques you demonstrate. Hoping for some vegetarian cuisine technique videos!
Frank you are a beautiful man, I love how you teach and cook. Keep inspiring the next generations of cooks.
0:08 me making a project in 4th grade
Love Chef Frank videos! Happy to have found this channel as I think I’ve watched all of the Chef Frank Epicurious videos already. Thanks for keeping it real and down to earth for home “chef’s”
Awesome! Thank you!
We made this tonight. We stirred in a small handful of chopped chives at the end, and served it with a few pan seared scallops.
Wow! This was excellent! It takes a bit of time and patience, but not really hard. My chicken stock was a bit darker so mine came out a bit tan colored rather than white, but.. Whatever, it tasted amazing... I'm calling it a win.
Thanks so much Frank! A very good explanation of the technique, which made it very easy to follow. Will definitely do this one again. Maybe shrimp next time. 😋
We have a bunch left over since they're only 2 eating here... What do you add to make risotto into a lunch? Hmmm
I would make arancini or risotto balls.
Wow, why didn't I know arancini was a thing until now? Like mozzarella sticks taken to the extreme. Thanks for the recommendation! Delicious!
Ahaha, oh my. That pause. Risotto isn't difficult, but it always takes time. So it never.....*seems* hard, and it isn't, it just takes like, and hour to cook. Which puts people off. But it is so good! My mainstay is risotto with peas and bacon, but butternut squash risotto is also great. Glad to see another rendition!
I would love to see a chicken stock video! It probably doesn't take too long, so it would make a great "pinch of Frank" episode!
His video on the subject: ruclips.net/video/2D-608HqNZA/видео.html
this is the most positive comment section i’ve ever seen
i LOVE risotto. One of my favourite dishes ever. My favourite way of eating it is doing a base risotto recipe but adding some lardons, and then garnish it with a massive amount of smoked salmon on it.
Haha I love that Frank’s shirt color is matching the chive flower 🌸
Thanks Frank, now I know what Risotto is and won't fear ordering it.
Hope you enjoy
Took me almost a dozen batches to get it right. I undercooked the rice, overcooked it, salted it then added parm which made it too salty, undersalted it, burned it by not adding enough stock, cooked it right but ended up with too much liquid at the end, added too much wine and made it bitter, too much butter and the list goes on. Then I finally got it right, and I sat at my counter eating a bowl of perfectly cooked and seasoned risotto and was the happiest I'd been in a while.
It definitely takes some practice. Glad to hear you stuck it out. Keep up the good work.
@@ProtoCookswithChefFrank And thank you for your videos here and at Epi. God knows how many innocent grains of Arborio would have suffered without this tutorial ;)
These technique videos are great! Thanks for arming us with the tools, Frank!
Frank makes cooking very accessible. Very helpful for me who’s disability makes cooking difficult
I watched this to sleep and now I can't because I'm hungry ;)
Great video Frank!
Me too
It's nice to see a non italian who knows what he's doing. usually on these kind of channels people butcher italian recipes doing stupid stuff like adding ingredients that have nothing to do with the dish. with italian food, less is more. we use few ingredients, there's no need to add anything.
Awesome like always. May I please request a video(s) about dishes/recipes that will feed tons of people. Trying to cook for people that are having a hard time finding meals during covid.
This is a little different than the technique I was taught, but very close, I'm excited to try making it this way to taste the difference :)
Risotto is such a fun technique to learn I've played around with some really fun variations over the years I've done: "tex-mex risotto" by adding habaneros, lime juice and raw onions with cojita cheese and a cilantro garnish, I've used beef stock and added smoked brisket for BBQ risotto, I also like adding a smoked chili (usually serrano or habanero) in with onion and garlic. The heat from the chili plus the earthy smokiness really compliments a rich, creamy dish like this.
My absolute favorite non-traditional variation though has been to add about a cup of roasted hatch chili to the risotto. Peel, seed and dice the chilis and add about 2/3 C in with the onion and garlic and stir the rest in right before adding the butter and cheese. The ones you add early incorporate with the rest of the dish, and make the risotto pale green, the extra added at the end are happy little flavor bombs hiding out for you. So good.
Awesome instruction. I feel like I just trained at culinary school.
Beautiful risotto. I've been to restaurants that made it really dry. It's supposed to be a little loose and CREAMY. It's time to make this again. Thanks for the inspiration.
Love risotto
I add celery and peas to mine 🙏🏽
Thank you Chef Frank. Keep the technique videos coming. I'd love to see a video on Pomme Dauphine. They look fantastic but I have "fear of frying" and am too chicken to make them!
Really calm, instructional video, with the focus on the technique. Glad to see most of the screen time is spent on the dish and not your face. Also glad to see you split from epicurious, you were always the best part of their videos
I'd love to see how you make a fresh stock!
I look forward to a 101 series or playlist and then start building more and more complex dishes from the 101 techniques
I like you so much, you have a way to explain that is stripped down but thorough enough that leaves me wondering what else can be done, no wonder you're a culinary teacher. Keep it up man!
More of that please. I love the mechanics, the actual craft of cooking, please continue there. This is perfect to actually improve your cooking skills themselves! Thanks!
Hey Chef Frank! Thank you for these videos. I've never been to culinary school, but I am trying to soak up as many fundamentals from you as I can. I'm trying to learn to be a great home cook (since chef is not a title I will ever earn).
I made a mushroom risotto using your method, and I think it came out great, but I'm no instructor. ;)
I took dried porcini and soaked them in hot light chicken stock for a couple hours, and strained out solids. Then I sautéed cremini mushrooms and set aside. Deglazed the mushroom fond with stock and set it aside. Then I cooked the risotto with your method: sweated shallots in butter, added starchy rice and coated with the butter fat. Added white wine and stirred until absorbed. Then added the heated stock a ladle or two at a time while stirring constantly until it was al dente without being chalky, seasoning throughout the process. Stirred in the cremini mushrooms. Took off the heat and finished with butter, half parmigiano half pecorino, and more stock until it was just loose/tight enough. And NO CREAM! Garnished with extra mushrooms, Parmigiano shavings, and chives. Sad to say, I forgot to serve on a heated plate, but hey, I guess I didn't love my wife today. ;)
Here was my finished product: imgur.com/a/oDDpRvL
I will readily admit that the mushrooms were a bit leathery and tough. I don't think my stove is hot enough to get them browned until they were overcooked. I'll probably have to do them in batches next time, and pull while they are still plump.
Thank you so much for your teaching videos. They really do help, and I really appreciate your dedication to explaining these techniques. No wonder your students love you.
I just love the way Frank says "Ok" 😂😂❤
In Peru we make Quinoto dx, but here it's called P'esche :D
Haven't tried the rice version, gotta make it soon :)
Those flowers look lovely~
Hey I'm an Italian living in Peru. I tried quinotto and I think it's a brilliant fusion food combination. Risotto is the more "original" version but I swear I don't know a place in Lima that makes it good. :( Maybe only at an Italian's home haha.
You did a great job 👏 il live in Lombardia not far from Milan, if you add saffron you did a “risotto alla milanese”.
I put the onion in the butter because traditionally in my land there was not Olive oil 😬
and I put frozen butter beacause it became more creamy.
By the way many congrats for your dish
Greetings from Lake Como
Amazing stuff Frank, thank you! Tried making risotto a few times, but I always undercook it. Will try your technique with the hot stock now, thanks!
Tried this without the specific rice because it's kinda hard to get one where I am but it worked surprisingly well. Not the same as the one I had in Milan but works for a therapeutic cooking session.
Love the technique!!
just found out my favourite Chef from
epicurious has own channel. thank you!
Frank, you forgot the title in the video!
he's still creating the alphabet to write the title with
His pronounciation of risotto varies a lot. I love it.
Thanks for the info Chef! Watching and learning. Trying to improve my home cooking. Love the format. It feels like I am taking a cooking class and not just watching someone cook.
I do Risotto a number of ways, but the one that I get the most positive feedback is with the flavors of paella, heavy on the saffron. 2-3 minutes before the vat of risotto is done, I laden out two portions into pans and blast with high heat to create a beautiful soccarat. It is super easy and if you burn the "paella" you still have plenty of risotto...
I really like the way of his teaching in this video. I tried to make risotto several times and it never looked like the one in the video. After watching this, I should try one more. I still have left packs of Arborio rice in my pantry.
You can do it!
@@ProtoCookswithChefFrank Thanks for the encouragement!
Thank you, chef Frank. My mom showed me how to make risotto and I found this very helpful for refining the process. Appreciate the videos!
Great minds! I just made risotto for dinner the night before you posted this video. 💜LOVE💜 the discussion about the final consistency, Chef! However, I've also worked with other chefs who would staunchly disagree, saying it needs to stand up on a plate and be served with a fork. 😉 We're ready for that garden tour whenever you are!!! 💜💜💜
Garden is looking better. Not there yet.
Thanks Chef Frank for the technique. Made the dish and enjoyed it with added mushrooms and celery
Watched this AGAIN when I later made Risotto...again. Always stuff to learn, great content! Thank you thank you!
I just watched your vid and subscribed to your channel. I have been making and experimenting with Risotto for a couple of years now. It is a wonderful dish to explore as you can make so many variations. I have taken inspiration from other dishes to experiment with Risotto:
A shrimp and grits inspired Risotto
A Carbonara inspired Risotto
And a Bacon and Smoked Cheddar topped with a Poached egg Risotto
Those have been my most successful iterations.
Also, I am a big fan of using Sake instead of wine for cooking.
You are on the good way, i think that in Italy we never use garlic for risotto and we never put salt in the rice but only in the broth, and we wait that Rice absorb the broth never using the broth in the end, but you are good 😄, try the Carnaroli Rice the next time, è più buono ( it's more delicious) ciaoooo :)
He did mention using that rice as an alternative, in his defense. I woud’ve used a large saute pan instead of a pot for even cooking, and saffron as well.
Oh! "The frezer's too full" complaint, I can totally relate 😋
I really appreciate the tips on cooking on the induction cooktop. I learned how to cook on gas, but I only have access to electricity now. It’s a big difference.
Totally onboard, lead the way cap, here for the ride yes please!
FYI. Italians (the ones in Italy) never use both onions and garlic. The dishes either use garlic or onion as their base flavor profile.
Shopping List: water, onions, chicken, Chive Blossoms🤩
Drop the onions, use shallots, drop the garlic too
Thanks, Chef Frank! Been looking for a 'how a chef does it' risotto tutorial.
Now we saw one of Frank's fresh pick from his garden I bet that chive blossom he pick came from the 1st generation of chives in the ancient times.
Huh, I think this is the first time I've watched a full risotto tutorial... thank you...
More technique and basics from Frank please!!!
This was a very educational video! I am more familiar with creating a wild rice pilaf (Minnesotan yah donchaknow) so it was interesting to see what the similarities and differences were between a pilaf and a risotto. To my home-cook eye, it seemed like that major differences were 1) the type of rice, 2) whether you rinsed the rice beforehand (because the starch was a big component of the risotto, if I'm not mistaken), 3) the constant stirring, 4) the addition of cheese at the end. I'm not sure if I'm correct on this assessment but nonetheless I really appreciate this video.
Risotto is the Bane of my existence. Made it Once in culinary school, infused with butternut squash-it was Perfect at 10AM. Unfortunately, lunch was at 11:30. By that time, it was wallpaper paste.
Speaking of alcohol...
New drinking game:
Take a shot every time Frank says "Okay".
Better be a shot of beer lol
Instructions not understood. I now have 59 bowls of risotto.
One day I’m gonna gloat about being one of the first subscribers to Frank’s channel
Edit: could you maybe do a chicken/veal Marsala recipe? I keep trying to make it, but it never seems to turn out right.
I don't like to season the rice, I like to season it with salt only maybe pepper at the beginning with the vegetables because seasoning rice when it's cooked usually breaks it down. I season before because I also want seasoned shallots. To make up for the lack of salt I'd use 3 tablespoons of salted butter and a quarter cup of Grana padano or parmesano reggiano. Half a stick of salad butter would be a lot. I also like using 3 tbs of olive oil and diced shallots only seasoned with salt.
Also completely unrelated but I also add black pepper to a white dish, specifically my Alfredo sauce all the time.
What I wouldn't give to go to a cooking school to learn all this. Frank is helping me as I go along, as are other channels. But dammit do I wanna be a chef :(
Frank delivers another Frank's 101 Series. Thank you Chef Frank.
Can't wait to test it out this weekend. Is it okay to add some heat with chili?
I make risotto 2-3 times a week in a restraunt setting, and a few differences I've noticed between the way that we cook risotto and the way Chef Frank cooks risotto- we usually end up using shallots over onions, as they tend to have a stronger taste to them and are more noticeable, also when starting the risotto, we start by melting the butter and toasting the arboreo rice and add the garlic and onion(in our case shallots) to the rice directly as the heat needed to brown the rice is also high enough to thoroughly cook the garlic and onions
I usually add mascarpone cheese in with the butter as well; it adds a really nice creaminess to the risotto.
I know it's a blasphemy and a real offense to my beloved country. But I totally wanna try it. 😂
@@axel.lessio Please do! At least it's an ingredient that "belongs" geographically with risotto :)
I've never hit subscribe faster in my life!!!
Thank you, Chef, for all your recommendations and advice.
My pleasure!
Thanks Frank! You're the best!
This video is about technique, technique, and TECHNIQUE. Oh, and I put in a beautiful little chive flower from my garden because I'm still me.
I like to add mushroom water and chicken stock. Thanks Frank! Can’t wait to see next technic vid
I love ur technique Chef, even this technique help for both professional and home chef, thanks for sharing
Wow, risotto looks similar to asian congee (rice gruel/porridge), instead of cheese and butter it soy sauce and instead of runny on a plate its a little more chicken stock to make a soupish served in a bowl. Its fascinating how similar the dishes are despite being in 2 different parts of the world.
OMG ITS FRANK!!!:)
Great video Frank! Can't wait to give this a try!
Great technique! Gave me a nice inspiration with the mentioned fish stock.
That one dislike is the one you know you'll never make a risotto for
It is at 30 dislikes now and I am one of them. I have made Risotto numerous times and love the dish. My issue with the videos is that he is constantly adjusting his dish off the stove and after the fact he has said it is done. Also the time splice within the 19 minute mark showed 2 different risotto dishes. The one he cooked with us in the video, which was incredibly runny and looked very liquidy rather than creamy. The second risotto after the edit splice actually looked over cooked but at least it was creamy.
While I understand that a chef trying his own youtube channel for the first time and this is only his second video, a chef should be more confident when he is teaching how to cook. He should not be adjusting the product well after it was considered "done". This video actually does teaching fundamentals of cooking risotto more harm than good.
@@davidswick8571 way to go Sir
Huh, that's definitely liquidier than I've made it before. The typical way for me has always been the "standing up by itself" tight type. Will give a looser version a try sometime!
I'm sorry but you have to toast rice and use also less wine and wait until all the alcohol evaporates, usually we use meat stock and parmigiano but i believe pecorino Is good too anyway the most important part is when you add the stock and the mantecatura (butter and cheese at the end) and both were very weel done
Thanks Frank
Very well done. I have been making risotto like this since many years. Just 2 remarks:
1. As a rule the cooking time from adding the first stock is 17 minutes. That makes it easy.
2. Learn how to say "Risotto" in a less American and more Italian way.
Buon appetito!
Thanks you Frank... i was just thinking when he will finally create his own channel!!!
I love your channel.
I do not understand much english but i try, love from Argentina♥