A Risotto Masterclass With Lidia Bastianich - How To
138 هزار بار بازدید -
5 سال پیش
-
Famed Italian chef and restaurateur
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.
Check out the recipe here: https://www.vice.com/en_us/article/43...
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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.
Check out the recipe here: https://www.vice.com/en_us/article/43...
Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES
All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/...
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
https://www.vice.com/en_us/page/sign-...
Check out http://munchies.tv for more!
Follow Munchies here:
Facebook: Facebook: munchies
Twitter: Twitter: munchies
Tumblr: Tumblr: munchies
Instagram: Instagram: munchies
Pinterest: Pinterest: munchies
Foursquare: https://foursquare.com/munchies
More videos from the VICE network: https://www.fb.com/vicevideo
5 سال پیش
در تاریخ 1398/10/14 منتشر شده
است.
138,008
بـار بازدید شده