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