Testing Risotto Myths | The FundaKendalls

On this episode of The FundaKendalls, our selfsame star puts a number of risotto traditions (and myths) to the test, putting our entire relationship with the Italian community on the line. Toasting rice, hot stock, cold stock, and above all stirring - do they make a difference? Let's find out!

Starring: Kendall Beach
Directed & Edited by: Jessica Opon

My playlist of preferred cooking tunes, Bangers with Babish!

[cjisbest]

Kendall’s catchphrase should be, “And That’s Ok.” It really makes me feel better about not being perfect not only in the kitchen but in life as well. Preciate that Kendall.

[slartbarg]

the calm voice and reserved energy is the perfect foil to babish's absolute chaos

[haaldor]

Gonna be honest, usually I get totally thrown off by non-Babish episodes or series, and rarely watch them - not like I'm biased, it's just hard to compete with Andrew's ASMR voice goodness and humor...
But dang Kendall, you killed it. Not only watched it with full attention beginning to the end, but also am super excited for more episodes!
Love you guys, cheers!

[brandimullins]

so:
always stir
toast for more color
cold stock for less dishes and less space
hot stock for quicker cooking time

and if you're Italian, pretend this video doesn't exist lol

[f.husmann]

I've waited for a series just like this! I really hope you tackle yeasted dough related myths at some point

[nikumeru]

For the "pour all the stock at once" method I've found that stirring rigorously for 2-3 minutes brings out enough starch to make the sauce creamy, then you just let it do its thing until it's ready.

[OriginalElysian]

Kendall policing Babish's stirring is hilarious.

"You're stirring the whole tim-YOU'RE STIRRING THE WHOLE TIME! ...Not that much." 😂

[ItaliansShredsBetter]

from what I've read from a book by Cannavacciuolo (3 Michelin star chef) about risotto, you have to toast the rice in a separate dry pan. He says that rice toasts at a higher temperature than the onion sautees, so if you toast the rice in the onion you won't toast the rice properly.
I tried it myself, and it brought to the risotto some nice toasty and nutty flavours. So, maybe give this method a try next time you make a risotto?

[illune]

wow u gotta have this andrew guy often in the show hes pretty cool

[boxhead]

Babish doing his own Myth Munchers like we wouldn’t notice

[ryanshearer]

12:14 Andrew peeking in like a little Goblin at the slightest sound of trouble. 😂

[DanWhiteT]

I think that rather than the heavily stirred rice absorbing faster it's more like the liquid that has not absorbed into the rice is just way thicker from all the starch you've rubbed off in it, if that makes sense. Risotto is like 50% just eating starch goop. If you want to go completely insane, try making the no-stir version but add some rice starch (not rice flour) to it, which could bridge the gap.

also for your blind "here comes the airplane" test, a "triangle test" makes it a bit easier to figure that part out. Give him 3 unlabeled bowls where 2 are the exact same, and if he can't pick the odd one out, he can't tell the difference.

[Justin-Trammell]

My wife saw your cookbook in our local book store up here in a small town in Alaska. She said, "Hey there's that Youtube guy you like" I guess she pays more attention to what I'm watching then I thought lol.

[aeslec-]

At some point Andy is either going to run out of puns or employees.

[aratinga]

I’m curious if you’ve seen the recipe Kenji has in The Food Lab. He does a low to no stir method that adds all the broth at once. His trick is isolating the rice starch beforehand to ensure the texture comes out right at the end.

[adewilliam]

Loving how there's no fluff with how Kendall presents--no forced happiness/excitement/glee. Just Kendall existing. I like it.

[lateknightucd]

I really like these episodes that Kendall does. Not only are the topics worthwhile but I love her relaxed attitude in the kitchen. We all have panic moments when cooking and could all stand to handle ourselves that way.

[jessicazizka]

The way Kendall explains things always makes me happy. So glad that she has her own segment now. Andrew has been inspiring me for years and now I have Kendall to look up to as well. Very grateful all of you exist ❤️

[MrJotaFelipe]

Oh please do more of these! As someone that loves to understand the "why do it this way" in cooking, this explained a lot! :D

[Cadrid]

The Risottolympics sure are exciting this year!