Brown Chicken Risotto
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Date: 2019-09-27
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Comments and reviews: 10
Mr. House
I got you this time, Saint AdamQ: Why don't you make it the way my mom/another eChef/this cookbook says to make it? A: I explained any and all possible variations from the typical Risotto cooking method and the reasonings behind them in the video, watch the video all the way to the end. Q: White wine? Why not juice, but the alcohalz, are you a drunk? A: I've explained how a little wine isn't going to shoot your liver in another video, watch that video. Q: Do I have to do it exactly the way you do it? What about XYZ? A. This is made to my own taste. I ain't holding the superior crust crisping power of a Steel Pizza Stone to your head. You do you.
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I got you this time, Saint AdamQ: Why don't you make it the way my mom/another eChef/this cookbook says to make it? A: I explained any and all possible variations from the typical Risotto cooking method and the reasonings behind them in the video, watch the video all the way to the end. Q: White wine? Why not juice, but the alcohalz, are you a drunk? A: I've explained how a little wine isn't going to shoot your liver in another video, watch that video. Q: Do I have to do it exactly the way you do it? What about XYZ? A. This is made to my own taste. I ain't holding the superior crust crisping power of a Steel Pizza Stone to your head. You do you.
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fealubryne
Risotto is one of my absolute most favorite things to eat. I especially love the brown butter and pumpkin version we make around the fall. But the most restrictive part about making it is the cost of the rice. We would make it all the time in different versions, but compared to the giant bags of rice we pick up normally, that fancy Arborio rice is expensive So I guess I'll just have to live with it being a seasonal comfort food favorite.
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Risotto is one of my absolute most favorite things to eat. I especially love the brown butter and pumpkin version we make around the fall. But the most restrictive part about making it is the cost of the rice. We would make it all the time in different versions, but compared to the giant bags of rice we pick up normally, that fancy Arborio rice is expensive So I guess I'll just have to live with it being a seasonal comfort food favorite.
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AJ Jackson
I haven't tried doing it this way where you add all the stock in at once but i think the traditional method of stirring in small amounts of stock and waiting for it to reduce gives a creamier texture. The way you're doing it is basically boiling rice and the starch wont be released as much because there will be less friction in a big pot of broth opposed to risotto cooking in just a small amount of liquid.
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I haven't tried doing it this way where you add all the stock in at once but i think the traditional method of stirring in small amounts of stock and waiting for it to reduce gives a creamier texture. The way you're doing it is basically boiling rice and the starch wont be released as much because there will be less friction in a big pot of broth opposed to risotto cooking in just a small amount of liquid.
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Dotz
I think stirring can affect the risotto's creaminess quite a bit. I often make risotto the same way I make regular rice, covered and no stirring, and the texture is always a bit more chunked up than regular risotto(which I honestly don't mind. I think stirring can break up some of the rice to give off more starch and prevent bonds from forming like how you stir a custard to prevent scrambling it.
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I think stirring can affect the risotto's creaminess quite a bit. I often make risotto the same way I make regular rice, covered and no stirring, and the texture is always a bit more chunked up than regular risotto(which I honestly don't mind. I think stirring can break up some of the rice to give off more starch and prevent bonds from forming like how you stir a custard to prevent scrambling it.
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Remedial
Can we get a video on how to make homemade stock? Chicken and beef stock especially are used in so many American recipes I come across, but since these products are for some inane reason completely unavailable here in Sweden, I always have to begrudgingly substitute water.
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Can we get a video on how to make homemade stock? Chicken and beef stock especially are used in so many American recipes I come across, but since these products are for some inane reason completely unavailable here in Sweden, I always have to begrudgingly substitute water.
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X
adam: mine might be a little less creamy then usual but in the mirror universe me with a goatee is saying this extra creamy risotto just doesnt have the same texture and low calorie content of the traditional one, but it taste is amazing. long live the empire
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adam: mine might be a little less creamy then usual but in the mirror universe me with a goatee is saying this extra creamy risotto just doesnt have the same texture and low calorie content of the traditional one, but it taste is amazing. long live the empire
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pinche cookie
Embrace the memes. You won't survive otherwise. We all know and appreciate the quality of your work, the memes are just a way for viewers to have fun, it doesn't mean that that's their takeaway. You do good stuff, great content, good work.
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Embrace the memes. You won't survive otherwise. We all know and appreciate the quality of your work, the memes are just a way for viewers to have fun, it doesn't mean that that's their takeaway. You do good stuff, great content, good work.
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Milutín Kubik
that garlic. chines imported one sure you cant feel it. once i had chines and czech garlic. but instead chines I used czech for that recepire. 3 cloves exactly. i was able to smell that garlic in kitchen for 3 weeks: D
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that garlic. chines imported one sure you cant feel it. once i had chines and czech garlic. but instead chines I used czech for that recepire. 3 cloves exactly. i was able to smell that garlic in kitchen for 3 weeks: D
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Mico Mico
I don't know why, but whenever you have a close up shot of your face, i always feel like a teacher had taken me to the hall to have a one on one conversation about how I can do better if I just tried harder.
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I don't know why, but whenever you have a close up shot of your face, i always feel like a teacher had taken me to the hall to have a one on one conversation about how I can do better if I just tried harder.
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Dave d'Video Maker
Im not going to finish my risotto with Parmesan - instead I will finish it with mascarpone which will give it a much better result. Also, Im going to season the dish with a Knorr chicken stock pot.
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Im not going to finish my risotto with Parmesan - instead I will finish it with mascarpone which will give it a much better result. Also, Im going to season the dish with a Knorr chicken stock pot.
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