Anne Burrell demonstrates how to easily cook risotto.
Always when I drink prosecco on the rocks it makes me a much better cook [LAUGH] [APPLAUSE] Prosecco what is it? It is a sparkling white wine from the Ven Chao the North Eastern part of Italy. Cheap and cheerful much like myself. And it just makes everything happier. Right? I drink mine on the rocks. If you have a problem with that, don't drink my wine. [LAUGH] [APPLAUSE] [LAUGH] So what are we making today? Who cares? [LAUGH] Now we're making risotto. Risotto without a recipe. So our whole point is, today we are talking about risotto, which is what? A cooking method of rice, it is not a type of rice. So much like, say Rice Pilaf. When we say, Rice Pilaf when we think like those Uncle Ben's like flavored pockets kind of stuff. So pilaf is a cooking method of rice as well. Risotto is also a cooking method of rice. So when you make rice or have. [LAUGH] Who is that over there macking on my vibe, their music was much louder sound guy just like Could you, like maybe we should have a little bit more music just to like overpower that. Just kidding. I'm sure whoever is over there is a good friend of mine. [LAUGH] [INAUDIBLE] I am inappropriate. [LAUGH] So anyway, back to our cooking methods of rice. So rice fill off. Whenever you see that and you say, cover the rice, add the liquid, cover the rice And then it says fluff the rice. Fluff the rice. And I'm like, I don't know. I'm not a fluffer. [LAUGH] What does that mean? So, it means, don't stir the rice. Because if you stir the rice, it will be clumpy and broken and sticky. Risotto The polar opposite of that. All we want to do is stir the rice because that what makes it creamy and have that beautiful texture. So a lot of times we've been like, I don't know if it's all about the stirring, you have to heard so much cream and I'm like stop the record there should be no cream ever in risotto. Right? So, how we cook the rice and how we stir the rice and how we treat the rice is what makes a beautiful creamy pea risotto. There should not ever be any cream in it, you don't need it, you finish it with a All right you guys we really, come on, let's do 1, 2, 3 and do a big, huge scream. Just so it makes it seem like we are having way more fun over here. Ready? Okay. 1,2,3. (scream) Yeah. I don't know who's over there but they're going to be like that damn Amber Allen. I hear that daily. [LAUGH] [LAUGH] It's not even the first time I've heard it today, just kiddingish. So anyway so where was I? Let's talk risotto, and before we talk risotto, all right first of all who put a pepper on my station? No [LAUGH] My God, really? Alright. Ready? 1, 2, 3! Aah! [LAUGH] This is so funny. Love you over there, mean it! Okay. So let's talk about risotto though. Really, I mean, rice. It's one of those things that can be super snooze fest, snore city. But it also can be so amazingly delicious. So, and let's talk about how we can make it amazingly delicious. And by the way I very much encourage audience for just a patience, if you have some questions or some comments or just whatever about what I'm making now or anything out. Please feel free to stand up shout it out. This is our time together. Let's use it together, okay? So I know everything. So and if I don't I'll make it up. [LAUGH] Just kidding though, I really do know everything. All right, so let's talk about, like when we start cooking risotto, we start with an onion. And to start with an onion you need to understand how to cut an onion properly. Well there is a rub. Knife cuts are always important and you guys may have heard of this little show that I do on the Food Network called Worst Cooks in America. Yes they are that bad. [LAUGH] We don't have to fake it. I really I mean I could never dream to be as bad to food as those people are. My mind just doesn't even go there. So right let's just try. So I tell this people and I tell everyone that I teach. Knife cuts are never gonna go away. They will always be a part of your cooking career. So, whether you're a home cook, whether you're a professional cook, knife cuts are always important. So let's just start with this super basics. How do we hold our knife? We pinch our knife between our thumb and forefinger and you drop your other three fingers down town. This is how you're in control of this bad boy, this is how you really will take advantage mostly of what the shape of this blade will do. So a lot of times, people put their finger out like this, and what happens to people on worst cooks and their fingers are all like this? Yeah, big fat color red on there, you're not stable with your knife when you're do this or. People like just to shake hands with your knife. They're like hey how are you doing. No we are really in control of your knife when it's you pinch it between your thumb and forefinger and downtown. This will feel odd for your hand we know that accept it and move on. [LAUGH] You know I would like, is anything new feels weird? That's what she said.>> [LAUGH] [APPLAUSE] Lets give another one, two, three. Yey.>> [NOISE] Okay. So when we talk about holding our knife correctly. And then we talk about rolly thing. We have rolly things. We have our hands and our knives are ooh, ooh, this makes me a little nerviosa. So let's just stabilize the whole issue. When we look at an onion, like most things, it has two ends. It has this stem, and that goes up towards the sky, and it has the root end. That is what I like to call the hairy end, cuz it is. Everyone's like, ha ha ha, she said hairy. [LAUGH] Yeah, I'm the hair girl, what can I say? So, when you're thinking about cutting an onion, think always leave the hairy end on. And you will see why in a second. So I'm like, roll the arms, gonna cut one on one end up. I'm gonna cut the hairy end off, right? No. No, I'm glad you're all paying attention. So we cut the stem end off and then we'll look at what we have. No more rolling. We stabilized the whole issue. We cut the guy right in half, right through the middle, and then I have a corner in which to peel my onion. And usually I like to take the first layer off too, a lot of times its dry, its damaged, its not beautiful, so I just take it right off. I only do this when I'm not cooking in my own house. [LAUGH] Thank you sorry, thank you. [LAUGH] Its still inappropriate. Okay, so now When we cut our onion the half of the onion, we say we can take the tip of the knife and we cut to the back but not through the back. No cutty off here. And I'm going to cut my onion in slices. And the slices are all going to be the same size. Why? Size does matter because we want all of our dices to be the same size so they will cook at the same speed right? Got it so to the back but not through the back like this. [SOUND] So look what I have. I have an onion that's cut, but it's together, but it's cut. [LAUGH] That's what the hairy end does. It holds everybody together. If you cut the hairy end off and leave the stem end on, your onion will not behave this way. Look at the crazy pants blonde girl does know what she's talking about once in a while, sorry, cheers to me for that, how about a little cheers for that? Yay. [APPLAUSE] Okay then one time through the middle and then we just go, hello then we just go down town like this All right tip it forward, tip it back, and then you're like look at that. And then we just have the hairy end to say thank you for coming, thank you for coming. All right, so just a little quick repeat on that. Okay. To the back but not through the back. There we go. Look at that. I made [UNKNOWN], put it together. But it's good. One time through the middle. And then we just go down town. And then I have a beautifully diced onion. Hello, so everything will be. Cooking at the same speed god, god! I know I'm just ridiculous, I know. My mother says all the time, I just don't know where you came from. I don't either. So, all right let's talk about olive oil. Okay. [LAUGH] [BLANK_AUDIO] We'll go with this one, not that there's any difference. There really isn't. I'm just being particular. So let's talk about olive oil for a second. [BLANK_AUDIO] There are no degrees of virginity. [LAUGH] You are or you're not? [LAUGH] So. [LAUGH] I don't know why everyone thinks it's so funny. [LAUGH] I mean it's a true story. So when we talk about extra virgin olive oil though, when we were saying, what is the difference? Like, why should I buy extra virgin olive versus virgin versus something that's called light? So let's just talk about it. Extra virgin olive oil is what they make first. It is cold stone pressing, it is the olives are harvested They smashed and crushed between stone wheels and they are pressed up and then [UNKNOWN] through a centrifuge to get the most beautiful pristine flavor of olive oil, you've ever had. That's extra virgin olive oil. Whether it's mass produced or whether it's like the $30 a liter bottle of olive oil that you but when you're on vacation in Italy. That olive oil the $30 a liter is what you use for salads, or for finishing pasta. When you want the beautiful, green, grassy flavor of olive oil. There are other extra virgin olive oils that are mass produced, it does not mean they're bad but they are best for cooking. So like the Filipe Olivero the Colivita. That kind of stuff. But always extra virgin because after the extra virgin they take whats left they either cook it or chemically treat it and extract more olive oil out of it so it has a bigger degree of oleic acid And it just tastes like crap. [LAUGH] I mean at the beginning it and the end of it it takes like crap [LAUGH] So then if you have something that's light olive oil I mean to me whoever thought of this is genius because light olive oil Doesn't exist. There are all fat. [LAUGH] It's true, sorry. All fat, it doesn't matter what kind of fat it is, whether it's olive oil, whether it's butter, whether it's [UNKNOWN] fat, bacon fat, [UNKNOWN] fat, any of that all has nine calories per gram. All of it. It just is. Accept it and move on. Light olive oil is just light in flavor. [LAUGH] [LAUGH] But they don't tell people that. They think they're getting fat-free fat. [LAUGH] [LAUGH] Doesn't work. So it was smart of whoever thought about it, but Let's just go with the real stuff, okay? Extra-virgin that's it. So, now, when we're talking about starting our pan for risotto, onions, olive oil, it seems like I might have a lot of fat going on there, a lot of olive oil, but this is pretty much the only fat that we use in the whole dish. So get your olive oil Gowing your onions in it and then we're gonna salt. Shall we talk salt now or later? [LAUGH] Yeah. [APPLAUSE] So when I first My first show that I had on the Food Network was a show called Secrets of a Restaurant Chef. And my mother [LAUGH]. [APPLAUSE] See, I miss that show desperately, it was my favorite show to do. It really was my baby. But my mother would see it every week and she would call me and she was like, do you have to cook with so much salt? I'm scared people won't watch your show. And I'm like yeah Mom I do. So, the idea is that I don't like food that's just salty. I don't salt food for just salting food. Salt, and I'm gonna jump right out there and say this, and I usually have a few people leave my demos when I say this, but it's an accept it and move on for me. If you don't cook with salt you will never be a good cook. [Laughter] Sorry it's a true story. Salt the function of salt and what salt does is it makes things taste more. Its a very low texture solution, I'm the kind of low texture solution kind of cook. So I've you ever heard of anyone putting salt on water melon? And you're like Right, there, you, right. Yeah there we go. And so we're like, don't get offended about what I'm about to say So we're about like what those freaky people put salt on watermelon, they want salty watermelon? No, what it does is actually make the watermelon tastes sweeter, because it just turned the volume up on salt. So when people are like I mean, flavor, sorry. Salt turns the volume up on flavor. That's what it does. And so, there's always a pinch of salt in your desserts and that kind of stuff, it always just makes things taste more. So if you cook from the periphery of your grocery store, the outside of it with fresh food, fresh produce, fresh meat, nothing that has been frozen, processed or canned You can salt with reckless abandon, and you will not get near the salt or sodium levels that are in any of that. Yes. Sorry. I gotta really excited about this. Especially not what is in fast food. Sorry. Sorry, I'm like, okay, everyone's like you can just go home right now. Sorry but, so I'm not sorry at all actually. Salt makes things taste good. Salt just makes things taste more. All right, wow. [APPLAUSE] [APPLAUSE] Does anyone have a question? Can I get anyone a cup of coffee? [LAUGH] [INAUDIBLE] There's loads up at the bar as far as I know. This is mine. [LAUGH] [INAUDIBLE] What do you got? Don't they have salt now that has less actual sodium in it that has more [UNKNOWN]? And will that get the same affect and same flavor? And what kinda salt do you use. Do you use a pink salt? [INAUDIBLE] All right, so the question is, for those of you who are in the cheap seats that didn't hear. Is there a salt that has, is there new-fangled kind of salt that has less sodium? And what kind of salt do I use? So my answer to your first question is, I don't know. [LAUGH] I don't know, I am like a kosher salt using girl from way back, and why? It's because what I learned to cook with. And in particular, not only just kosher salt, but Diamond Crystal kosher salt, and why? It's because I know. My pinch of salt every single time, so that I know my pinch of salt is 3/4 of a teaspoon every single time. And so if I need like a tiny pinch of salt, I grab less, if it's, I know more. It's just what I have learned to cook with. Now, Himalayan salt and all of those other kind of salts are amazing kind of salt. They are a lot of times what I like to think of as finishing salt. Like Maldon's Salt and flaked sea salt and that kind of stuff, have different purposes. But they all have a purpose for bringing out more flavor. So that's what salt does. As far as the low sodium kind of salt, honestly, I've never looked into it. I don't know. The table salt seems to be [UNKNOWN] other around [UNKNOWN] the salt [UNKNOWN] apply to your salt actually [UNKNOWN] have a better flavor enhancement [UNKNOWN] what you get out of- Well All right, we're getting into some nitty gritty here and so table salt like what you think of you put in your salt shaker. Yes, are very teensy tinsey little round pieces of salt. Kosher salt if you would look at it under a microscope Is actually sort of a pyramid, and the pieces of actual salt are much bigger. So per teaspoon of salt or per whatever measurement of salt you have actually kosher salt have fifty percent less salt than using something kosher versus table salt. So does that mean that I am saying go ahead and double the amount of salt you are using? No! It means taste your food as your are cooking! And how should your food taste? Good right like again I'm all about the low tech solution so flake salt in that kind of stuff when you have the molding and the bigger pieces of salt they are big pieces of salt And they hit your tongue and yes, you feel that salinity and you feel that crunch. That's why they are finishing salts. That's why when you slice a steak and you put the finishing salt, the flake salt on top of it. Because if you salt a steak on the top and the bottom a lot and cook it, guess what's not happening to the middle of that steak? No salt is getting through there it's a solid piece meat. So that's why you finish with those salt. Now when you are cooking with things you need to season from the beginning, that's why we're talking about our onions and I'm seasoning them generously from the beginning. Then I'm going to put my rice in and generously from the beginning I'm going to season that. So the idea is we are creating a pyramid of flavor, we are creating a wide flavor base and then we bring it up smaller. If you think that you are just going to cook a dish And season it at the end and have the same effect that you would have from seasoning it and tasting it all the way through, you are absolutely mistaken. You will never get the depth of flavor and the level of deliciousness from starting from the beginning. Alright? Yay! There we go! [APPLAUSE] That got serious for a second. But let's just say, I say this, because I learned how to cook a lot in the Italian kitchen. So we say, sale and peppe, salt and pepper, are not married, they are only dating. Sally always comes to the party We usually leave pape at home. I don't cook with black pepper. I am not a gratuitous salt and pepper kind of girl, and it's because salt and pepper dont have the same function. Pepper is a spice, and it's a very strong flavor, and it brings another set of flavor to the ball game. It's not a flavor I particularly love. I use it as an ingredient. So I don't just, Salt and horseradish everything. So that's funny, right? [LAUGH] So but that's the way I feel about pepper. It's just we've been told so long to salt and pepper everything that we just take it. So I don't just take it. So then I thought about it and I'm like What is the pepper doing? Let's just stop. So I have my onions that I cooked with the olive oil. I sweated them. Think about what do you do when you sweat? You get hot, you let off water, and you start to smell. [LAUGH] She is so crazy that [INAUDIBLE] yeah that is what we do. So that is also by sweating our onions pulling the water out we are developing a huge wide flavor base now I am adding my rice, I am using carnaroli rice so the type of rice that we use For our risotto is really important. They are short, fat, starchy grains of rice that when we stir them a lot develop the creamy of that we're looking for in risotto. So we add them. We get them toast it all of this delicious olive oil. Get them toasted in starting with our sweated onions. And we toast the rice to kind of seal it shut. You're like, wait, we're sealing the rice shut? To then add a lot of liquid? Well, yes. That is exactly the case. And this is exactly the case why we add our liquid in stages, because if I just put my rice in with a bunch of liquid and boil the crap out of it. I would just have big exploded versions of grains of rice. And so the beauty of risotto, the final effect of what we are looking for is something that looks like creamy and one united thing, but when you eat it, you feel each and every individual grain of rice on your tongue, and then you bite and you have that [UNKNOWN], that on the tooth, that little hard nugget in the center and this is how we achieve that. So, we toast the rice and we wanna hear that snap, crack or pop, we kinda wanna see the rice and feel the rice sticking to the bottom of the pan. A little bit, then we'll give it a big fat drink. Makes us all happy just like it makes me. How about you guys? Yes? [APPLAUSE] All right. So well I'm tossing my rice and I'm waiting to give it a big fat drink. Any questions? Yeah, what do you got? How do you get that without a maker [INAUDIBLE] I don't know what a deserter maker is I consider myself a deserter maker [LAUGH] I feel really pretty good about myself. [LAUGH] What's a risotto maker, sorry? It's like a mixed [UNKNOWN] machine, you put everything in, you sautee it, and then you All right we'll say this. I'm a huge fan of Kitchen Aide. [Laughter] Very unsolicited. No I mean their mixers, their pasta roller is my favourite attachment ever. Their grinder is amazing. I consider myself a risotto maker. No that's not going to help. I've never heard of one, I've never seen one so I can't comment how about that? [LAUGH] What do you got? [INAUDIBLE] [LAUGH] [LAUGH] [INAUDIBLE] Well, I don't know what her fake risotto is but I love Vina. [LAUGH] Bake. Baked risotto. [LAUGH] Bake, fake. [LAUGH] You know. it is rice [laughter]. Next question. [laughter] Risotto is a cooking method of rice she might come up with something that is creamy and something that she could refer to as risotto it is not using the risotto method of rice That's all, and honestly, do whatever you want. The cooking, the recipe police are not going to be running right over to your house. Clearly not to Inez cuz she has the good vanilla. But [LAUGH] Jeffrey would clearly have a problem with that [LAUGH] I don't know what her recipe is. It doesn't sound like it's a traditional risotto recipe but it's all good. If you like what happens in your kitchen or in Enina's kitchen that's great. Whatever. Again, what I offered to everyone are my opinions as a professional chef, and you can take them or you can leave them, [LAUGH] But they've worked pretty well for me and I like them. So, there we go. All right, so my rice is nice and toasted. [SOUND] So What I've done is woah, woah! It's like a wine facial! [Laughter] That's fantastic I like it. So let's just recap what I've done so far. I've olive oiled Onions, rice, toasted, like lovely color deliciousness happening here. Now, I've given it a drink of wine to cover the surface of the rice. Now I'm gonna stir this until the liquid all reduces. And then I'm going to add chicken stock or vegetable stock, depending on whatever kind of risotto that you wanna make. To cover it. I'm gonna do that three times. So I'm not giving you a measurement of what kind of, how much to add. Because it doesn't matter if you have one cup or ten cups of rice. This is the method. This is risotto without a recipe. So it's sweat onions, add your rice, cover the surface of the rice with wine and then three times with stock, that's it. And when you get to there, now we're gonna do this super secret thing that Italians will never let you know or they don't want you to know but I know it, and I am not Italian so I will let you know. And then we think about like, how do we wanna flavor our rissetto. Whether it's mushroom or whatever. You get your condiments for your rice done on the side and add that in at the end. I see a question back there. Can you stand up and yell it? [INAUDIBLE] I can't hear you. I'm sorry. [INAUDIBLE] Risotto is a cooking method instead of the rice? Yes. [INAUDIBLE] So I use carnaroli or aburo rice. Long grain, short grain? Those are the names of the rice. They are short, fat, starchy grains of rice. Carnaroli or aburo. So if you roll your Your shopping cart down the rice aisle, saying, I wanna make risotto for dinner tonight, and you can't find risotto, that's why. It is a cooking method of rice, not a type. So look for Arborio. Arborio, A-R-B-O-R-I-O. Or carnaroli. Those are the two types that I use. Yeah, my pleasure that's a good question, great thank you. All right, what else are we at? So look at, my wine has absorbed, I feel it sticking to the pan again. All right, so I'm going to add my stock in now, yes good things on the way. So my stock is hot, if my stock isn't hot and adding cold stock to this, what's gonna happen? I just take the whole cooking time down a lot, result often start to finish if you take it from start to finish, it should take 20 minutes. So when you're saying I know when you have, when you're short on time, 20 minutes doesn't seem to long to make dinner, just saying.>> Do you make your own stock?>> Do I make my own stock? It depends. you know I am all about pick your battles, like when I have time to make my own stock sure I make my own stock. If not there are great stocks that you can purchase you know I would just look for ones that say no salt or low sodium but Don't not make risotto at home cuz you're like I don't know what Amber Ross does, she only makes her own stock and whatever. Pick your battles it's dinner, like relax. [LAUGH] Relax. [LAUGH] Right I mean do the best you can, that's what I say. I do the best I can, everyone does the best they can. That's all like take the pressure off and just like relax about it. Alright what else do we have, what do you got? Maybe one was more of a brown chicken stock and one was more of a lighter chicken stock or a chicken and vegetable [INAUDIBLE] Sure, it doesn't matter, if you don't like to use chicken stock, use vegetable stock. If you like chicken stock and don't like veggie stock, it's all good. What else? What do you got? What kind of wine [INAUDIBLE], dry white [INAUDIBLE]? A dry white wine. I mean, All right, you don't need to cook with the wine that is hugely expensive wine, that's a waste. I'd rather drink that [LAUGH]. I mean, I'd rather enjoy that myself, buy something that's a cheapy white wine at a wine store or if your cuz in New York, I'm from New York, in New York they don't sell wine in the grocery stores So they do have these things called cooking wine, and they're absolute ****, they're terrible. [LAUGH] Because they're filled with salt. And they're filled with salt so they don't get kids and people and they're going to buy them just to drink them. So they taste like crap. So, go to your wine store and buy something that is like a cheapy bottle of wine but that's decentish, you know kind of stuff, like a four or five dollars, six dollars bottle of wine is fine to cook with, Absolutely. Alroght, we'll do that What is your favourite type of food? Italian. [Laughter] Is that what you're looking for or my favourite dish. Then it makes me think What do you mean is like my favorite hung over food or it my favorite like guilty pleasures or my favorite like. Like, give me, give me. What is your favorite dish? My favorite dish. All right so my favorite things to make ever is pasta because I love so much making pasta from a, Things that are so basic like flour, eggs, olive oil and starting and it's like what you do with these and then where do I go with that. Like what kind of pots am I using is it short is it long what season is it like what do I feel like eating right now like what kind of sauce do I want to do right now is it rolled, is it stuffed you know so there's so many Things that you can do with it that kind of stuff. Pasta is my absolute favorite, when I you know, my favorite thing to eat is like because there is so rarely the time that I can Actually identify the thing that I really wanna eat when I'm hungry and so when I actually can do that and identify and say like, yes, I really want a BLT sandwich that I made right now with summer tomatoes and just the right crispy bacon and all that kind of stuff, that's what is my favorite dish at the moment. But pasta really Any day any way any how I can strap a few bags of pasta onto my face and be really freaking happy. [LAUGH] All right. So I've got a bunch of different mushrooms here. I've got some beautiful morel mushrooms my pasta is coming along. My risotto is coming along. I've added my second addition of stock. So it's cooking away. I'm bouncing back to stir it every now and then. I'm getting a pan ready to saute my mushrooms on the side. And then I'm going to add those in at the last minute while I finish my risotto. So what else do we have while I'm doing this? What do you have? I've noticed you haven't touched the temperature, where are you on the temperature? I'm at a medium high. And stay there all the time? Yeah I mean if I feel like it's getting away from me if not enough is happening I can always adjust the temperature. But I feel like on medium high is where like let's get to dinner. [LAUGH] A lot of times people are like I don't know. I'm scared, I'm gonna burn it. Well, if you see things getting away from you, turn the burner down. They are just for a reason. Kind of stuff or if nothing is happening turn it up. Years ago when I was teaching culinary school I had this woman come to me and say, Chef Anne I can't make lentils. And I was like really why? And she said well I follow the directions exactly but they always come out hard. And she said, it says simmer them for 20 minutes and I do that but there still hard. So, what if recipe failed to mention was bring to boil. Then reduced to simmer and simmer for 20 minutes, because this woman was following the directions exactly. She was putting her lentils in a cold tub water, putting her lentils in there, putting the burner on seamer, the seamer setting which probably in our New York City kitchen like a rental apartment was like probably like a big flame and [LAUGH]. And of course the lentils were never getting done. So it was a faulty recipe, so I'm like You know, that's why I always try to think of when I'm writing recipes, or when I'm teaching people. You have to come up to temperature first, like bring to boil, reduce to simmer. BTB, RTS. You might have heard me saying that one or two times before. But so, I'm always like. Look what's happening in your pan rather than what your burner setting says. So think about where you're trying to go with your recipe because everyone's burner setting is different and everyone's timing is different. All right what else do we have? Yes over here? My favorite show that I've ever done? [BLANK_AUDIO] Well, I mean, Secrets of a Restaurant Chef. I love worse cooks because I love to see people overcome so much. And we kind of start off laughing at them. But they know they suck, so we're not really laughing at them. But, [LAUGH] A little bit we are, but then we see them dig deep and really turn around and make huge changes and stuff. But I have to say, really, I still miss the days of doing Iron Chef with Mario. [APPLAUSE] That's how I got my start on the Food Network I mean I would not be where I am without Mario Bertelli I am eternally grateful but he was such an inspiration and a good person to me and I loved being a part of that team so much, I would remember when we would come into kitchen stadium And I kind of some [UNKNOWN] would feel bad for the other team cuz we were the team to beat and we were like [COUGH]. Sorry. [COUGH] We were tough and I used to like [UNKNOWN] look bad **** on purpose. And like we won a lot and I loved every minute of it and I do miss that and So when Iron Chef [UNKNOWN] came back, I tried. I texted Mario, and I was like are you gonna do it, can I be on your team again? And he was like, no I'm not going to do it, and I was like rats! I really miss it, I love that show. But Secrets of a Restaurant and [UNKNOWN] are my absolute favorites. All right, what else you got? So then you talk to the food. Hello my little cuties right. So yes I would talk to my food a lot and it would just be because when you are on stage by yourself and performing for no one, a big room like this and no one else is in it. And you see people like Reading the paper, and the camera guys have heard everyone before and they don't give a crap what you're saying, and that kind of stuff. And just to kind of take up dead air, I would be like, hello my little cuties, and I would talk to my food just because I was uncomfortable. But then I find out years later that Emeril did bam because in the beginning days of the Food Network they just didn't have any content and he would be so tired so he would do bam just to keep himself awake. [LAUGH] Right. There's a little fun fact for ya. All right, so I'm sauteing my mushrooms. Just a little mushrooms, a little salt, and then I'm gonna kind of come down the homestretch with my risotto. So I'm just gonna bite it to make sure. See look, they're done early over there. [LAUGH] So I'm just about at the right place where I want to be with my risotto. So I'm gonna finish it in just a second. Where we're gonna saute this guys a little salt. We're gonna add them to my dish. And then we're gonna finish it up. And I'm just gonna, while we're waiting for this two things to come to the exact correct point. I'm gonna cut a little chive. A little good chew of this green. Just cause I like it and it makes things look beautiful. So what do we got I have time for like 2 quick questions. What do we got, anyone? Good. Wait you already had a question, you didn't have one, wait you had a question too. Who didn't have a question? Ya well you ok. [UNKNOWN] What? Type of pans do I prefer? These are All-Clad, I have All-Clad in my house. I also have just to do a shameless shill if we're gonna do it right now. I have a line of pans on QV or HSA. [LAUGH] I didn't say that, on Home Shopping Network called Corvex that actually Are wildly effective pans. It kind of shocks me how great the technology is with them. But I'm [UNKNOWN] clad or that kind of girl, yeah. What do you got? [INAUDIBLE] It shouldn't have a crunch, it should have just A teensy little bite in the center. It's like if you bite the grain of rice in half, you should see just teensiest little white nugget of uncooked rice in the middle. It should not be crunchy. What do you got? [BLANK_AUDIO] The middle of the mushroom, the stem? Well, just for these guys. I usually chop these up and use them for something else but it's just like for the shape of it to go along with the rest of the mushrooms that I have Everybody should be the same size so they cook at the same time. [SOUND] Pish posh. [LAUGH] I saute everything in olive oil. I mean sure it has this a low smoke point. But I'm not burning this crap out of my onions or my mushrooms either. So everything that I saute or use, I use olive oil. It has a plenty of a high smoke point to saute stuff in. All right, so, I'm adding my sauteed mushroom to my risotto. My risotto I know because I've tested it, is perfect. I'm stirring this in. Now Here is the kicker and the key, this is how, all right, just a teensy tiny bit more stock. This is how we finish risotto and this is the kicker right here. So I have some butter, looking for parmesano. So we turn the burner off. And we add some butter and some Parmigiano and we do what we call the [UNKNOWN] which means to whip the hell out of it. So true story. [LAUGH] So really about, I don't know, there's about a tablespoon, maybe a tablespoon and a half of butter and some cheese. [LAUGH] Apparently I struck a right chord with you people. [LAUGH] And this is what I'm saying, we ripped out a lot of it, I mean it [SOUND] [SOUND] Shut it. [LAUGH] So what this does is it sets the perfect texture of the risotto. It takes this starchy risotto and it makes it look like something from soupy rice, to something that is all one one thing. That all belongs together, an emulsified thing. [SOUND] And it says, the Italians have a word for it called Alondra. And so if you're a tiny bit tight here, we add a little bit more sauce, whip it up, and it's like Alondra is the wave so it was like the wave, like yes there we go, and that is just right, so we add a little green and that's it and that is a perfect risotto, look at that. [APPLAUSE] [Cheering] All right. There we go thank you guys. Thank you so much for coming to see me.