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
29 Comments
That rice did look a bit crunchy 😉 but good job, there's no short cut to continually stiring and adding stock once it's been absorbed. Heston used the acidulated butter trick but dotted it around the risotto to finish the dish if I recall correctly.
Is it a good reasoning to "toast" the rice grains on its own just to get that effect. And after that is done add shallots/garlic etc to sweat, instead of adding the onions at the start I mean.
salt??
For the acid butter or emulsifying butter in general, is it better to use cold butter or room temp?
I'm pretty good at risottos, but that onion butter emulsion is a neat idea. Gonna try that. Maybe with ossobuco or braised short ribs
Who do you guys love more? Jack or Will? Lets start a feud
Soooo, hot, wet starch..?
Italian 'food' is great👍
3:13
All'onda… like a wave
Why not dump in half the stock, mix, then ladle by ladle? Does it actually make any difference?
Ok, I think I gotta try that onion hack. It looks incredible.
@fallowlondon where do you get your chef whites? Trying to nick your threads!
Does anyone know the brand of the spatula they use? Or can recommend any brands that make such “deep” spatulas?
Amazing I've never seen a risotto made like that! Can't wait to try it out
Looks amazing and one of the less complex dishes posted so should be do-able for most. Definitely give this one a try. – Thank you. Like button clicked too.
I'm sure this is absolutely sublime. But I have made many a beautiful risotto with much less effort. Just ask my prisoners.
Herbs are 🤙 calling
Yes Chef! Looks amazingly delicious and thank you for all those great tips! 🙂😋😎
That onion butter is a cracking idea. Stealing that
I make risotto often, but never tried that onion reduction method. Must try it this weekend.
My ultimate secret risotto ingredient = zest of 1 lemon folded in right at the end 🙂
If possible it would be great if y’all gave tips on the broth. I’ve made a lot of risottos as an amateur and I’ve found that the biggest difference was always when I had a good broth.
Please do more POVs of prep, thank you
that acid onion infused butter thing is one of the cheffiest things i’ve seen on this channel, never heard of that technique at all! i’ve never quite managed to master risottos but i think im due another attempt soon
I LOVE the addition of the onion reduction and butter; beurre blanc style
I suppose you could also finish with soubise and butter and a touch of vinegar as well. The acid butter is probably more controlled and measured in terms of consistently finishing the dish.
How do you make it in a busy restaurant?
This is incredible! Content like this helps home cooks learn, and makes me want to go to Fallow and try the real thing.
He really enjoyed that at the end 😂 see the chef mind like this is basic af