The celebrity chef and juror of Top Chef revealed on his YouTube channel his tips and recipe for making a melting risotto! A delicious and easy-to-cook dish that will delight family and friends alike. Here’s what to remember if you want to reproduce the recipe.
Every Wednesday, Chef Philip Eichebest reveals his secrets and tips on how to make our favorite everyday recipes on his Youtube channel. On the menu: French toast, mashed potatoes, french fries, a yogurt bun or even a gougere for an aperitif… There is something for everyone and especially for all levels in the kitchen. Today it’s risotto’s turn to be honored. A basic dish and above all an easy dish as it is delicious! In addition to being economical, this Italian specialty can be prepared quickly (allow 20-25 minutes to cook). Here’s the chef’s special recipe for a super creamy result never to be missed again.
Fondant Risotto Recipe by Philippe Echibest
Enough for 4 to 6 people
- 1 onion
- 1 tbsp. olive oil
- 20 grams butter
- 350 gm round risotto rice
- 10 cl of white wine
- 85 cl of water
- 100 grams of mascarpone
- 50gm grated parmesan cheese
- 1/2 lemon
the recipe :
Start by peeling and chopping the onions. The idea is to get cubes the size of a grain of rice.
Take a frying pan and pour olive oil. Heat on medium heat. When hot, add chopped onions without coloring.
Rice pearls: Put it in the pan and mix well.
Then add the white wine. ” You can choose not to put it, it is not mandatory says the chef.
Moisten the rice with water little by little a few times until it is completely cooked. You can also use chicken broth for more flavor. Pour in all the liquid and stir constantly to prevent the rice from sticking. ” Unlike rice pilaf, rice is moistened as you go until the end of cooking The chef explains.
Season with salt and pepper and continue mixing.
For a creamy side, add mascarpone to bind everything. Mix well until you get a smooth and homogeneous consistency.
Then add the grated Parmesan cheese. Mix quickly.
Chef’s tip: “IHe likes to add a little lemon on top to lighten the risotto and add a little freshness. Just zest with lemon.”
The risotto is now ready to be enjoyed.
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Philippe Etchebest – Cook Well With My Mentor
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