FW Tasting Notes

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[SOUND] The next thing we're gonna make is Orzotto. And what we're gonna make is barley called Orzo. What you wanna do is you wanna take this, you wanna put it in cold water, you wanna 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 wanna do is start your souffriel. So now I'm gonna take these onions, and again, just one knife or two knifes in the house is all you need. Some extra virgin olive oil. that would be one tablespoon. [LAUGH] All cook book authors 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 pioppini But it could be any mushroom. Most importantly though, we're gonna use a little porcini. I'm going to 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 anybody owns a garlic press. But if you do, maybe you 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. Important just like in the world of risotto, if it's boiling hard and you put stock in there continuously what you're going to do is you're going to end up breaking either the rice grain or the orzo grain. And you don't want it to break, you want it to retain its integrity so it has kind of an al dente touch. I'm gonna take these porcini and these pioppini And put them in, cuz I'm gonna season the mushrooms cuz I want them to start giving up their liquid. 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 white sheen. Still maybe a little bit more I'd go, but I'm gonna go with that with the barley in the pan I'm gonna go with the purple barley and say that's what I would recommend anyway. You're probably gonna get a slightly 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 wanna 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 evaporated 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 and becomes more porous and it absorbs more of that flavor and 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, and then you have to cook it, you have to get the right texture. So it's better to have a little too little then a little too much because by the time it's actually perfect, you have to take it off the heat or you'll destroy it. So now, we're miraculously getting close on here. I'm going to take a little bit of the broth and add almost too much, right? Take it off the heat. We're gonna add a handful of Parmigiano-Reggiano. How could I go wrong? [LAUGH] 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'm gonna add is just another little drizzle, two tablespoon, one, and stir that through like that. Last test, Mm. Gonna stir it like that and just that amount of liquid coming out is what you wanna see. It's not a bowl of soup, but it is kinda oozing out in the right way. [APPLAUSE]
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FW Tasting Notes


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