POV: Restaurant Quality Risotto at Home

RECIPE BELOW
Jack is on a mission to master the ultimate risotto recipe, exploring the delicate balance of flavours and techniques that make this dish a timeless classic. Jack takes inspiration from both a traditional Italian method and a modern twist using the innovative acid butter technique to elevate the flavour to new heights.

INGREDIENTS
250g Carnaroli Rice
2 litres Chicken stock
1 tbsp Acidic Butter
160g Dry White Wine
Parmigiano Reggiano; freshly grated
Pecorino Romano; grated
Salt
Black pepper

Acidic Butter
170g Butter
30g Onions
100g White wine
60g White wine vinegar
Salt to taste

METHOD
1. In a medium saucepan, bring the chicken stock to a boil. Then reduce the heat and keep it at a low simmer.
2. In a large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil. Add the rice to the pan and toast it for 2 to 3 minutes.
3. Once the rice is toasted, deglaze the pan with the white wine and reduce the liquid until it's almost dry.
4. On medium-low heat, ladle in about 1/2 cup of the hot stock into the rice and stir constantly until it's completely absorbed. Continue cooking, adding the stock ladle by ladle, ensuring to stir constantly and allowing each addition to be absorbed before adding the next.
5. While the rice is cooking, slowly grate the cheese and set it aside for later.
6. After about 18 to 25 minutes, you should have added close to 12 ladles of stock. The rice should be al dente, and the risotto should be quite thick and creamy. If the rice is not yet al dente, add more stock and continue cooking as necessary.
7. Once the rice is al dente and smooth, turn off the heat and gently fold in the cheeses with a grind of black pepper. The risotto should be soft and creamy. If it seems too thick, add more stock to loosen it up.
8. For the acidic butter: in a pan with oil, add sliced onions and sweat them until translucent and soft. Deglaze the pan with white wine and vinegar and infuse for about 10 to 12 minutes.
9. Once the onion flavour is infused, strain the liquid through a fine sieve. Place the liquid back on the heat and reduce it by 75%.
10. Slowly emulsify/whisk in the butter to the liquid reduction to create the acidic butter.
11. Finish the risotto with a generous spoonful of the acidic butter, a grind of pepper, and another grating of cheese.

Join Jack as he guides you through the process of making the perfect risotto,. This step-by-step journey showcases how to properly balance the richness of butter and Parmesan with the bright acidity from the acid butter, adding a fresh and modern flair to this comforting dish.
First, Jack delves into the authentic Italian technique, teaching you how to master the art of stirring, seasoning, and creating that signature velvety risotto base.
Next, Jack introduces the game-changing acid butter method, a Michelin-inspired technique that adds a sharp, balanced tang to the creamy risotto. Learn how this simple addition can take your risotto from classic to unforgettable.
Whether you're a passionate foodie or an aspiring chef, this video is filled with expert tips and insights that will help you level up your risotto-making skills. Jack’s journey to discover the best risotto recipe will inspire you to experiment with new techniques and create a dish that's truly restaurant-worthy.
Get ready to dive into this culinary adventure with Jack as he uncovers the secrets to the perfect risotto, featuring the unique acid butter technique. Don’t forget to like, comment, and subscribe for more innovative recipes and kitchen hacks!

VIDEO CHAPTERS
00:00 - Intro
00:04 - Toasting the Rice
00:38 - Adding the Liquid
03:10 - Adding the Cheese
03:22 - Making the Added Butter
04:42 - Finishing the Risotto

[ist]

that acid onion infused butter thing is one of the cheffiest things i’ve seen on this channel, never heard of that technique at all! i’ve never quite managed to master risottos but i think im due another attempt soon

[dianabachoura]

I LOVE the addition of the onion reduction and butter; beurre blanc style

[TheVindalloo]

I'm pretty good at risottos, but that onion butter emulsion is a neat idea. Gonna try that. Maybe with ossobuco or braised short ribs

I make risotto at home, I make mushroom stock from dried wild mushrooms and just add the chopped mushrooms at the end and let the heat cook them through, toss in salt, pepper and Parmesan at the end. Perfection.

[AbbiWelch]

Amazing I've never seen a risotto made like that! Can't wait to try it out

[ramrod]

This is incredible! Content like this helps home cooks learn, and makes me want to go to Fallow and try the real thing.

[EatCarbs]

I've never made risotto before.. I need to try making it. Thanks for the video

[orfitna]

Thank you for well detailed ingredients and technique, it is appreciated. Swear I learn something new every time I watch your videos. Acid onion butter... *bruh!*

[will]

Came here after the livestream today, great stream lads give Jake our love and appreciation he was going hard today

[HardTimesUK]

Gonna make this over the weekend. Love your videos and restaurant guys. Keep up the amazing work!

[dizmal]

I make a pretty decent risotto but that onion butter sounds next level. Thanks for the great content

[a.s.henderson]

Great work, as always! Looks delicious.

[Nosceteipsum]

Ok, I think I gotta try that onion hack. It looks incredible.

[paulwood]

I love a Risotto and make a pretty decent onr myself, but I like the acidulated butter at the end, normally I use just butter. Will definitely have to try the short cut of that adding some wine or cider vinegar to the butter at the end.

[joshmore]

That onion butter is a cracking idea. Stealing that

[PaulMathias]

I make risotto often, but never tried that onion reduction method. Must try it this weekend.

[imperthnthn]

Please do more POVs of prep, thank you

[michaelferrier]

Me: why no shallots at the beginning

Him at 3:23 : did someone say something about onions

This looks fantastic I want to prepare it exactly like this

Two questions:

1) best onion to use?
2) how far ahead can you make the butter and should it be room temp when going in?

I lied a 3rd:
3) Best wine to compliment the boiling of the onion with the vinegar?

[TheTheygot]

absolute thanks for sharing the techniques and wonderful recipe chef!🔥🙏

[sambomcl]

Looks amazing and one of the less complex dishes posted so should be do-able for most. Definitely give this one a try. - Thank you. Like button clicked too.