Welcome back to Justin’s Technique Toolkit! Today, @Justin Chapple shares three keys to silky, restaurant-quality risotto at home: moisture, texture and temperature. Use a wide cooking surface, like the Onyx Round Wide Oven (on sale), and gradually add hot broth to control moisture. Choose Carnaroli rice for the perfect al dente bite, then serve immediately on warm bowls or plates to maintain the ideal temperature. Follow along with the recipe below! Instructions (serves 4): 1/4 cup extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, minced Kosher salt and freshly ground black pepper 1 ½ cups carnaroli or other short-to-medium-grain risotto rice ½ cup dry white wine 5 to 7 cups hot low-sodium chicken broth ½ cup finely grated Parmigiano-Reggiano cheese ¼ cup finely grated Pecorino Romano cheese, plus more for serving 4 tablespoons cold unsalted butter, cubed Ingredients: 1. Put the serving dishes in a very low oven to warm them. In a wide Dutch oven or braiser, heat the olive oil over medium until shimmering. Add the shallot and garlic; season lightly with salt and pepper. Cook, stirring with a wooden spoon or rubber spatula, until softened but not browned, 3 to 5 minutes. Add the rice and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes. 2. Add the wine and cook, stirring, until evaporated, about 1 minute. Add about ½ cup of broth and cook, stirring often, until nearly absorbed, 1 to 2 minutes. Continue to cook, adding about ½ cup of broth at a time while stirring, until the rice is tender but al dente, about 15 to 20 minutes. You may not use all of the broth. The risotto should still be loose and fluid at this point. When you drag a wooden spoon through it, a channel should form that closes within a couple of seconds. Find the remaining instructions in the comments of this video! #lecreuset #lecreusettiktok #cookingtiktok #recipetutorial #recipevideo
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