Parmigiano Risotto Recipe By Felix Chong In 4K HDR

#parmigianorisotto #risotto #risottorecipe

Chef Felix Chong is back again to show us how to make the perfect risotto in our next professional series video.

The key to a great plate of risotto is you have to make it from start to finish in one go. Often in restaurants, they will cook it halfway before meal service, and finish the cooking upon diners ordering it.

By cooking all the way through, you can ensure and maintain that the rice grains are properly cooked and puffed up without drying out too much by serving and eating it immediately after it has been cooked.

Cooking risotto itself is fairly easy. Start by toasting 1 espresso cup of risotto grains for 1 portion in a sauce pan for a few minutes. Chef Felix recommends acquerello rice as it has the best starch content to elicit that final creamy texture that is so desired in a good risotto.

After the grains have been lightly toasted, add 3 ladles of boiling stock. Use hot stock so as not to bring down the temperature of the cooking process. Cook for exactly 13 minutes.

During this time, the risotto rice will absorb the liquid. Once the liquid is almost gone, add another ladle of stock and keep repeating this process. Also, occasionally stir the rice to prevent sticking to the sauce pan. You will also see the grains puff up during this time.

Once you reach the 13 minute mark, season with a pinch of salt. Reduce the flame or you can also remove from fire. Add 1 tbsp of unsalted butter and stir quickly to emulsify the butter.

Add 140g of parmigiano reggiano or a good quality parmesan cheese. Stir quickly again to emulsify the cheese. If it gets a bit dry, simply add a touch of stock to get the right consistency as seen in the video. Add 1 tbsp extra virgin olive oil and stir again to emulsify the oil as well.

Once you end up with a creamy texture, simply pour the risotto onto a flat plate. Shake the plate to let the risotto flow outwards to form a thin yet creamy circular shape.

Sprinkle fresh parmesan or parmigiano on top, followed by fresh black pepper. Finish with a garnish of micro herbs and greens for colour. And that’s it.

If cooked properly, risotto can be picked up and eaten with a fork. Which is the right way to eat risotto. It should taste deliciously rich and creamy without being overwhelming. An Italian comfort classic.

A special thanks to Chef Felix Chong.

Music track “Veyron” from Father album, composed and performed Ian Low.

Download the album at iTunes at Father by Ian Low   / father