Youtor
Mexican Risotto
YOUR LINK HERE:
http://youtube.com/watch?v=WvXsA5NKNlQ
Risotto is an Italian rice dish that is slowly cooked in broth until it has a creamy texture and consistency. Food blogger Chris DelGrosso decided to use his experience with both Italian and Mexican cooking to make this tasty version. All risoots are started the same. • Chris DelGrosso, creator of The DelGrosso Food Blog, is an Engineer, U.S Marine and avid runner. His mission is to fuse Italian and Mexican food cultures and present them on one plate as MexItaliano cuisine. • Cook123 provides high quality video content to meet all your food needs. We offer hundreds of videos, ranging from cooking tips to delicious drinks to entire recipes. Follow the links below to visit our main site and connect with us on your favorite social network. • http://Cook123.com • • TRANSCRIPT: • Just want to take our pan and put it on the heat. Olive oil will heat it up. I'm going to take some sofrito. You cannot start a risotto without a sofrito. • So we're going to add some onion and some garlic to our olive oil. And as you can see, it's all nice and hot. Cook it down a little bit. Make it until it's just about translucent. • Now, Arborio rice is a short-grain rice that lends itself well to absorption of the broth. So we're going to add this to our pan. And we're just going to stir this up and cook this off a little bit. • I play this by ear. I look at it. You can start seeing when it's just toasted. It smells like Rice Krispies to me for some reason. But that's what I go by, sight and smell. • I'm going to turn this up a little bit here. I got Don Julio tequila. Now, the traditional Italian way is to add white wine and open up the-- what I believe, alcohol opens up the grain of the rice so that it more readily absorbs the broth. • So always at this stage? • Always at this stage. • Sofrito, then rice-- • Sofrito, rice, then the wine. In this case, I'm using tequila. • OK, we're on our way to Mexico. • We're definitely going to Mexico. So I'm going to add about a half a cup of this. You'll notice that this has a very pungent smell to it. As it cooks down, it really brings, I think, a nice sweet oaky flavor to it. Because the basis of-- • I need to smell it. Hold on. • See, as the smell's already changing. • Oh, yeah. • It's already changing. It's a woody smell. But also, the basis of tequila is agave and that's a cactus. And the agave is a sweetener, so it's going to make it even a little bit sweet as well.
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