A Risotto Masterclass With Lidia Bastianich - How To

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Rating: 4.0; Vote: 1

Famed Italian chef and restaurateur Lidia Bastianich and her executive chef Fortunato Nicotra, both from Felidia in NYC, share their classic technique for making creamy beet risotto with goat cheese and balsamic vinegar in the Munchies Test Kitchen. Lidia and Fortunato start the dish by softening beets in boiling water and making a balsamic vinegar reduction with bay leaves, rosemary, and garlic. Next, they remove the beets from water, peel them, shred them, and then strain some of the beet water to include added color and flavor to the dish. After that, Lidia and Fortunato begin the risotto by heating up oil and chopped onions in a wide pot. Next, they add in short grain rice to begin the toasting process and incorporate wine. After the wine is absorbed by the rice, they add broth and beet water, a little bit at a time, to create a creamy consistency. Fortunato then adds the shredded beets with more broth and beet juice as the risotto becomes more viscous. After that, Fortunato incorporates goat cheese, butter, and parmesan cheese by whipping it into the risotto. To finish the dish, they add a little salt and pepper, some goat cheese, and a drizzle of the balsamic reduction on top
Date: 2020-05-17

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Comments and reviews: 5

GrowingDownUnder
Stirring rice is a disaster waiting to happen, one thing I learnt in cooking is never stir the rice. I'm guessing because there's so much liquid in that risotto it's stopping the rice sticking together, but that risotto looks too wet. Stir less, add less liquid then it would be perfect. (stirring releases the starches but also breaks the grains of rice, turning it into mush)--Another tip is cook rice with a lid on, it should steam while it's cooking, just make sure the starch doesn't overflow out the pot lol
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Justin
What happened to the shredded beets? Did they get added, when did they get added, do they need to be hot like the wine and the stock when you add them to the risotto (funny they don't mention that. I love this woman, a lot of my Italian cooking comes from her, but the lack of information makes this a half ass master class.
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DaGrebbsbuadrumsinc
what at mess of a risotto xD look at the onions right at the beginning xD. this is not a professional chef risotto. maybe more italian style but not fine dining kitchen for sure xD
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Mike
She is such a legend of Italian cooking. I could listen to her describe dishes and recipes all day long. Perfect mix of authenticity and passion for sharing food that anyone can create.
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tashi
Yo this took me way back to being 7 years old with no cable on the weekends Lidia's Italy and Simply Ming were what made me wanna get into food and cooking just for fun-
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