Name: The Ultimate Guide To Risotto | Gordon Ramsay
Uploaded: 2020-11-08T19:00:12.000Z
Duration: 4 min 20 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

coming up, I'll be showing you a stunning vegetarian lunch and dinner.

But first, here's a more in depth look at the key ingredients you'll need for them.

I'm using risotto Rice Rose Otto is a flagship classic in Italian cuisine, but is widely believed that the Spaniards introduced it to northern Italy.

There are three main types a Borio carnaroli on villainy.

Their ability to absorb liquid and flavor whilst releasing lots of starch is what makes risotto uniquely delicious and anxious.

A tasty, creamy and inexpensive way to satisfy lots of tummies without a morsel of meat in sight.

Now we're gonna make a delicious beetroot risotto way to get the shots.

Just slice them in half and then just chop them like that.

Okay, Okay, Now I've ever made a risotto.

No, I haven't actually shots please into the pan for Delhi, a Sprinkle of salt and pepper along with a couple of crushed close of garlic.

Once you start cooking the risotto, it's really important to have your stop gently boiling away.

If reading cold stocking top of the rice all the time, it just slows down the process.

Generally, you could get a nice wide, flat pan.

If you look in a deep pan, the rice sort of cooks at different temperatures.

Yeah, because you can't have different stocks.

I made that mistake once, putting beef stock in a vegetarian soup.

Sure, I'm positive from joking for our time.

Now it's really important to sear the rice.

If it were just to put the stocking without sweating off.

It's just gonna make it no flambe on the radio with a deep red beetroot theme, I'm adding red wine, followed by the first ladle of stock to get things started.

Wow, it's giving it a cloudy sort of look what's happened to the stock.

The stock is reducing down, and the race is sucking it in.

So the Rice is actually getting nice and plump.

One of risotto is live when it's like this.

So we have to make this for literally 2025 minutes, and we're nursing it away.

Brought them a little bit of salt sugar, a little bit of age bassman believing their roasted them.

How's that rice doing right is doing good.

You know, that is exactly where you wanna be.

Now, look, I got that nice, glossy textured rice.

So beet roots e wanted to put two thirds of beetroot in there for me, saving one third for the top.

Good sprinkled Parmesan in there for me, please.

We're just gonna get some nice butter in there.

The butter gives the risotto a really nice loss.

Results should be like lava just flows out, And then the rest of the very on top finish some extra virgin olive oil.