How to make Risotto 101~with Chef Frank

This is the second video in a series of basic techniques we are planning on making. For the most part the method for making risotto is the same no matter what you decide to flavor it with. Risotto is a fairly simple dish that requires your attention. Focus on the technique when you watch this. Once you have that down you can flavor and garnish this however you want.

serves 4-6
1 tbsp olive oil
1 small onion, diced small
1 clove garlic, chopped
2 cups arborio rice
1 cup dry white wine
4-6 cups chicken stock, hot
1/4 cup unsalted butter
1/4 cup grated pecorino cheese
salt
black pepper

Camera, Production & editing: Kyra Proto
Production: Karen Proto

Check out my other social media outlets on Instagram & TikToc: @protocooks

Amazon affiliate links for the products used in this video:

[ProtoCookswithChefFrank]

I just saw the Title at the beginning is messed up sorry guys.

[neerasinha-frazer]

I made this. It was very easy. I was afraid to try forever. Risotto is much more mentally intimidating than it needs to be. Just mimic Franks hand movements and you’ve got it.

[leamonsqueeze]

Frank is going to be huge in a few years because he's teaching the FUNDAMENTALS

[ironwooddesigns]

He Didn't forget the title. You know where you are and you know why your here. No title needed. LOL!

[davidmyers-wakeman]

This isn't just risotto...
This is Protosotto

[EricSanDiego]

Frank is enjoying himself and so are we. You can tell he's a trained chef, but more importantly he is an experienced teacher. Too many experts in their field try to teach people how to do something and they suck at it because they don't know how to teach. Frank knows how to teach.

[nbj]

Frank actually got all of his ingredients from his backyard, not just the chive flower. He got the wine from his backyard vineyard and his rice from his backyard mediterranean greenhouse.

[Ganimoth]

Title text missing, im confused, I proceed to boil the rice in dishwater

[davidfuller]

I'm really stoked that frank's got his own youtube channel now.

Kinda surprised he didn't tell us how to make the universe itself from scratch tho

[Specimin_]

All I can hear is Gordon Ramsay screaming "HOW LONG ON THE RISOTTO"

Conclusion: I've watched one too much episodes of hell's kitchen.

[aetu]

Frank is so good at this he didn't have to type in the title text and his video was still perfect

[jonaskoppens]

I recently watched a video of you on Epicurious and now i have seen almost every video with you in it. I just love it😂❤️

[martynamaczyszyn]

Respect for using my favorite pecorino for finishing the risotto ❤

[dorkhydrogen]

Angel: how salty shall we make the ocean
God: umm I was thinking fi...
Frank: no I control the salt

[axel.lessio]

Hey Frank! Italian cooking enthusiast here, I've been making risotto for 20 years. Yours looks very good and I'm so glad you didn't use cream or milk. I'd like to share some tips if you want to try to make it the Italian way (which doesn't necessarily mean better, but I think it's good to know for reference). I learn a ton from your American, French and other recipes so I might just share this to give something back to you!

1. I know it will shock you, but we don't put garlic in risotto, ragù, lasagne, amatriciana, carbonara and many other dishes. We don't like garlic as much as people think haha. Ok, got this off my chest, on to the next actually useful tip.

2. We never use arborio to make risotto, maybe just if it's the only thing available at home. Risotto is done with Carnaroli or Vialone nano, which I'm very glad you know and mentioned. It's because arborio is not high in starch, that's actually an urban legend that somehow was brought to the US. I'm actually surprised you were able to make arborio that creamy, that's impressive.

3. Rice has to be toasted on its own, otherwise you end up with either burnt onion or a rice that's not toasted enough. Toasting is a big deal, it makes the rice grain stay intact while releasing starch so it's creamy but not broken. Cook the onion separately with some butter and water and salt, low heat for 15 minutes. Then blend it all with a mixer and add the resulting cream to the rice when it's half done. You'll be shocked by the result. This works with other vegetables, too. With zucchini it is magic.

4. Let the risotto rest for a minute before adding very cold butter and grated Parmigiano Reggiano, then you need to toss it, just like you would do with fried rice if that makes sense. That's what we actually call "mantecare all'onda", because it looks like a freaking tsunami when you do that haha, look it up on YouTube it's very cool to watch and even more satisfying to do. Then let it rest 2-3 more minutes before serving. This whole point doesn't sound like much, but it makes a big difference.

I really hope you get to try these tips especially the "mantecatura", as very very very few American chefs are aware of them. I have no idea why my fellow Italian chefs are so scared to share these "secrets", I personally like the idea of making the world know the little details of Italian food, just like you share some amazing tips from your culture that are completely unknown to mine. Cheers!

[miazuki]

I LOVE that you are a culinary teacher and a chef with many years of experience this is really different from most other youtube channels <3

[matthewbrown]

Chef Frank has a personality. that is incredibly enjoyable to watch, thank you for the entertainment:)

[rogermilad]

I tried this technique to make a calamri tomato risotto .. and it was just perfect 😋😋
Thanks Frank 😁😁

[BluthBoy]

Frank you are a beautiful man, I love how you teach and cook. Keep inspiring the next generations of cooks.

[sanjayraokordcal]

Love your channel chef! Saw you a few months back on Epicurious. Have been hooked ever since. I love both cooking and eating food. And even though I'm a vegetarian I really enjoy watching all the different techniques you demonstrate. Hoping for some vegetarian cuisine technique videos!