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  • Hey dudes! I am Hilah, and today on Hilah Cooking I am gonna to show you a basic risotto

  • recipe. If you you don't know what it is, risotto or risAHtto, I have no idea how to

  • pronounce it because I am not Italian, but it is a short grain rice that's cooked up

  • in broth until it's nice and creamy and then we add some cheese to it, and it's a really

  • comforting, easy, filling and a really pretty cheap dish to make, and it doesn't really

  • take very long, so let's get started, synchronized watches. I've gotta go get some watches guys.

  • Before you start anything you want to get eight cups of stock up to a simmer like so.

  • I am using a homemade chicken stock, but you can use vegetable stock or whatever, and we're

  • just gonna keep that simmering while we work on the rice. So I've got a little bit of butter

  • here melting. Don't run out on me now olive oil or you're dead to me. Okay, we're gonna

  • sauté about a cup of onion. You could use shallots too, and we're just gonna cook these

  • until they are soft with a little bit of salt and pepper. Once your onions look like this,

  • they are not brown, but they are soft and translucent we can add the rice, and this

  • is an arborea rice. It's sort of a medium, short-grained rice; really really starch.

  • The same family of rice that you would use to make paella or something like that, similar

  • to sushi rice in that it's got a lot of starch in it, and it's kind of short, fat little

  • grains, and we're just gonna kind of toast this in the butter. Well, not, no we don't

  • want to get it toasted, but we do want to get the grains sort of covered in oil and

  • fat and looking shiny and they'll start to turn opaque before they toast, and that's

  • what we're looking for. I mean they are already pretty opaque, but you'll see a difference.

  • Once your rice is looking like this, so it's all white as opposed to like having a little

  • white center and then being sort of translucent around the edges. We're gonna add half a cup

  • of white wine, and let that cook off, and if you don't drink alcohol, sorry buddy, you're

  • up shit creek. I am just kidding. You could just use like half a cup of broth instead

  • just to kind of get this started I guess, but you probably could actually just skip

  • right ahead to the cooking part since this really for flavor I think. So we're just gonna

  • cook it off until it's evaporated. Okay, so once your wine is absorbed and/or

  • evaporated, now is the time for the simmering stock. You want to add it about a cup at a

  • time at first and having it hot like this is gonna make the risotto cook a lot faster,

  • and it helps it get super-duper creamy. So we add a cup and then we stir and we wait

  • until that is all absorbed, and the stirring is very important. The constant stirring helps

  • that starch form. It helps it release and form a really creamy thing that's almost.

  • It has the consistency when it's done that like the rice has been cooked in heavy cream,

  • but surprise, it's actually pretty dietary except for all the butter and the parmesan

  • [laughs], and it take a lot of patience. Sorry guys. This is probably like the worst recipe

  • I myself could try to demo because I lack patience, but I will do my best. So we've

  • got it over kind of a medium-low heat which is tortuous for me, but it's happening. Things

  • are happening. All right when it's about absorbed like this. I mean you don't want it to like

  • dry out, but mostly absorbed. We can add another simmering stock and stir it again. So you

  • just want to keep adding the stock a cup at a time until you've added six cups, and it'll

  • take about five minutes or so in between each addition for it to absorb into the rice, and

  • then once we get to where we've added six cups, we'll watch it a little bit more carefully.

  • So I am just going to keep doing that, and I will see you in four cups worth of time,

  • four more cups I mean because we already did two.

  • Okay after our six cups of stock has been added and it's looking like this, that's when

  • you want to give it a taste, and we're looking for tender rice. Okay, this is great, so it's

  • like al dente basically. The center is cooked through, but it's still a little bit chewy,

  • so we might not need to add all eight cups, but now we're gonna start adding it in smaller

  • increments like just a half a cup at a time, stir that in just until the rice is cooked

  • through, so like when you taste it, it doesn't like get stuck in your teeth like the last

  • little bite that I got did a little bit, but not that it's mushy, like the rice grains

  • should still maintain their integrity and still look like rice grains, and if you wanted

  • to add like sautéed mushrooms to this and do a mushroom risotto or whatever, sautéed

  • asparagus or anything like that, you could add that in at this point. Like, once your

  • risotto is almost finished cooking is when you can add some sautéed vegetable or something,

  • and you'd also be tasting for salt when you taste it now. My broth was really well-seasoned,

  • so I don't think I need to add any salt to the risotto, but if you're using a low sodium

  • stock or something you made yourself without salt in it, then you might want to add some

  • salt. Nice, so you can see how thick this liquid is becoming. God, it's beautiful. It's

  • like mesmerizing. This is cooler than a lava lamp. I am gonna stick my same gross old spoon

  • in there and contaminate everything and get a shit ton of comments about it. I don't care.

  • Almost there.

  • Okay, our risotto is done. I tasted it, and my rice is fully tender throughout and also

  • you can see like, it seems kind of like a sudden change in the rice pieces and there's

  • suddenly like a lot more swollen than they were maybe five minutes ago, so that's good,

  • and I am gonna add a little bit of butter now, and let's get that stirred in, and I've

  • got the heat turned off now. It's okay to turn it off when it's a little bit wet because

  • it's gonna thicken up a little bit as it stands, and this is best if you serve it right away,

  • but if you have leftover risotto you can make little patties out of it and fry them in butter

  • and it's real good guys, and then some parmesan cheese. The amount is variable. This is about

  • a cup which is some might call excessive, but. . . whatever. I think it's fine, and

  • we'll stir that in. My goodness. Smells like clouds of popcorn and cheese in heaven. Sorry

  • that was probably a place that I dreamed about. Okay, we're done. We're ready to serve. Look

  • at how creamy and delicious that is. Mmmmmmm. Lovely, and you can top it with a little additional

  • cheese, some peas would actually be really good in this too, and a little bit of black

  • pepper, or maybe a lot, so this is like on par with macaroni and cheese to me as far

  • as like comfort food stuff. Mmmmmm! Mmmmm. Man! It's so simple, so like delicate. It's

  • just really mildly flavored. You could add all kinds of different sautéed vegetables

  • or meats to this. It would be really, really good served with like some spicy sausages

  • alongside of it I think because it's such a mild thing, just sort of like a blanket

  • that you can use to accentuate anything else that you want to serve. So there you go. There's

  • how to make a basic risotto. I hope you try it. If you have any variations that you want

  • to share, please leave them in a comment below. If you have any questions on the recipe, also

  • please comment, and if you would like to check out my website HilahCooking.com, then if you

  • have any more specific questions about the recipe there, I will definitely see those

  • comment, so go check it out. All right, thank you for watching, and I hope everyone has

  • a great week! Ciao!

Hey dudes! I am Hilah, and today on Hilah Cooking I am gonna to show you a basic risotto

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B1 risotto rice stock cup creamy cheese

Risotto Recipe | How to Make Risotto

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    nckuba posted on 2014/04/06
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