FINAL FW Tasting Notes v2

FW Tasting Notes v2

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Next thing we're going to make is [FOREIGN]. And what we're going to use is barley called Orizo. What you want to do is you want to take this. You want to put it in cold water. You want to bring it up to a boil. Boil it for about 20 minutes. And then just drain it and let it cool. That makes it easier to cook. Then what you want to do is start your [INAUDIBLE]. So now I'm going to take these onions. And again just one knife or two knives in the house is all you need. Some extra virgin olive oil, that would be one tablespoon. [LAUGH] All cook begotters lie, all the diet people, they're lying too. There's just no way to get around it. So, I have some porcini and I have peopini. But it could be any mushroom most importantly though, we're gonna use a little porcini. I'm gonna take about three cloves of garlic and I'm just gonna slice it thin. Why do I slice it as opposed to putting it through one of those torture devices. [LAUGH] I don't know why anyone owns a garlic press, but if you do, maybe you can tell me later why. All right, so now, we've got our onions going, we've got our barley blanched, we have nice chicken stock just shimmering here. You can see it's That's almost a little high. And boil it just like in the world of rissoto. If it's boiling hard and you put stock in there cause seriously what you're gonna do is you're gonna end up breaking it, either the rice cream or the orso grain. And you don't want to break, you wanted to retain it's integrity so it has a kind of al dente touch. I'm gonna take this porcinis and this pioppi. And put them in cuz I want them to start giving up their liquids. Salt is something that immediately starts things to exude their liquid. Good or bad. That's going like that. The mushrooms are starting to sweat, they've lost a little bit of their natural kind of their white sheen. Still maybe a little bit more I'd go but I'm gonna go with that. Put the Barley in the pan. [SOUND] I'm gonna go with the purple barley, and say that's what I would recommend anyway. You're probably gonna get a slighty nuttier flavor with this being the dark kind of. I would say that this probably has more husk on it. That's my bet. So we're gonna add about a cup and a half of that. And then we're gonna do the traditional risotto step, which is to say, that we want to just cover it. The reason that you cook risotto in its way. Is that you want it to be almost on the edge of that evaporating point where the grain is now sucking for air at the very top of it. And what that does is that gives it that ability to pull in more, it becomes more porous and it absorbs more of that flavor, more of that liquid. It will also go over that way so you have to be very careful because as you're doing this It has a tendency if you're not careful at the end to leave too much liquid in there. Then you feel you have to cook it up to get the right texture. So it's better up a little too little than a little too much. Because by the time it actually gets perfect you gotta take it off the heat or you'll destroy it. So now, one more act coz we're getting close on here. I'm gonna take a little bit of the broth and add almost too much, right? Take it off the heat. We're going to add a handful of Parmigiano Reggiano, how could I go wrong? And just stir it through like so. Remember now that we've added the cheese it will not go back on the heat, but what I am going to add is just another little drizzle two tablespoon, one and stir that through like that. Last test. [MUSIC] [SOUND] Stir it like that. And just that amount of liquid coming out is what you want to see. It's not a bowl of soup, but it is kind of oozing out in the right way. [APPLAUSE]
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FINAL FW Tasting Notes v2


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