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Right, let me show you how to make a fantastic strawberry risotto. So tasty! It is not a
rice pudding, it's completely different, strawberry's got a lot of acidity and when you combine
the strawberry with the flavour of the rice, the onions, the butter, and the balsamic vinegar
and wine it change! It becomes a different person.
First of all, onion, slice the onions. If it's a medium large onions use about a quarter.
That's good, so inside your pan use a nice *** of butter when almost all the butter
has dissolved put the onion inside. Don't be afraid. This is so simples to do it. Keep
the stirring, you sweat that onions. you do not burn the onions. let me tell you the difference
sweat and burnt. whoa, you sweat it, burning when you do on holiday and you stay under
the sun for three hours and you become a pepperoni, that is when it is actually burnt. So I sweat
the onions, that is fantastic indeed. now get the ice, I'm going to put about 200 grams
of this fantastic risotto rice. Yes! Keep stirring it. Don't burn it! Hallelujah, the
wine you're drinking is the wine you use it. Quarter of a glass of wine, keep on stirring
it. Until the alcohol evaporates and the sweetness of the wine stays inside. When it's almost
evaporated. Yes! I've got fantastic stock, two people you have about 4-500ml slowly at
first, two and a half. Let all of the stock, keep stir it, because you want all of the
rice to rub one against one against the other one together to get the lovely creamy rice
goes, takes almost everything until it's inside. It's almost what we called melodrone, it's
teeth. Try to grab all the flavours inside the pot. So while I'm stirring it because
it takes about another ten minutes. We're going tot eh strawberry.
For about two people you need about ten strawberry. You just chop the strawberry into little square,
make sure the strawberry are nice and firm, they're not sweet because as soon as it touches
something hot it will become sweet. Mmm, need a little bit of salt. Now another
ladle of stock inside, keep stirring it because it's nearly there. So let me keep on cutting
the strawberries. You can leave some for decoration. Nearly ready, little touch more stock. Just
want to taste it. Don't want it too wet. It is now al dente. What it means al dente, it's
just a little bit under cook because when you bite it to the teeth, so you have to chew
it a little longer. You chew it a little longer you will taste better. Surely you say to me,
can I make with different fruit. Can I use orange? Now I'm sorry you cannot use orange,
can you make with lemon? Yes! Risotto al limone it is very, very famous. And so and so and
so. And remember we don't make a pudding, we make a proper risotto. now the strawberry
goes in, YES! Because it's al dente you can afford it with an extra fluid inside. Because
you want to cook a little longer now! Look at that lovely colour we're getting.
Mmm, it's so good. it's ready. So I turn it off. Nice little bit of butter. About three
tablespoons of parmesan. Keep stirring it and let it become very very creamy. You cover
let it rest. Let's look at our beautiful plate. More parmesans. Strawberry. A little drizzle
of balsamic vinegar. Yes! Mmmmmm!
Why am cooking so good! Why?! Yes! Why?! Because all the best goes inside the pot in a plate
and from the plate to me and from me is to you. big love. If you want to see me cooking
more different dishes, don't forget Food tube channels subscribe! Bye for now!