Apone Apple Risotto

apple risotto because you know what time it is it's apple picking season what are you waiting for people breakfast in bed a day on the farms like a day in the marines instead of buying fruit that somebody else picked you got to pay four times as much to pick it yourself because that makes sense move out move out move out ah absolutely bad asses let's pack them in one big apple or two smaller ones preferably a tart variety or get them a little under ripe and a couple of shallots or a really big one peel it and dice it pretty fine a chunk of onion would be fine too let's go people they paint us by the hour to balance the sweetness we got one red chili i'm gonna cut it into quarters if you want to mitigate that heat take out the seeds and ribs before you chop it up you know the drill and elbows we want the apples diced pretty fine or they're not going to be soft enough by the time the rice is done easy way to do that is just to start with thin slices just fillet them off the sides of the core i love the core but toss it when you're done and then you can just hack through those slices pretty indiscriminately until you've got pieces that won't be much bigger than a grain of rice once they're cooked all right gear up people chrissy teigen pan activate stay strong chrissy wide pans cook risotto faster even when you're not using simmering liquid and tall sides help prevent spillage i usually do risotto on medium heat the whole time through olive oil will be fine but i'm going to melt in a big knob of butter in there get hot people get hot in goes the shallot and the chili to soften a bit and you don't have to do this but i'm toasting some whole spices green cardamom and cloves you could do cinnamon and it doesn't have to be whole you could do a pinch of ground ginger ground allspice nutmeg that's right pumpkin spices people look into my eye i'm going to add some more fat to the pan olive oil this time just for variety then in goes a cup or 200 grams of risotto rice i'm using arborio that's enough for two large dinner size portions i've noticed that risotto really does come out better if there's plenty of fat in the pan when the rice goes in the lipid starch complexes that get created here help for some reason i don't really understand it in go the apples stir everything in and we need some liquid because stuff is about to burn talk to me hudson a little bit of any apple flavored liquid you like if you're using apple juice you'll want to stop there or it'll be too sweet but because i'm using a nice dry hard cider i'm going to put in the whole 12 ounce can 350 mils one of the reasons to cook with alcoholic beverages is that the yeast have metabolized much of the sugar into booze therefore we're not going to have too much sugar for a savory dish it's a health food a cider a day keeps the doctor away well maybe not and if your diet is as imperfect as mine is consider filling your micronutritional gaps with the sponsor of this video ritual whom i'll now 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apple is with these some dried mushrooms sweethearts you heard the man pull them out let's have them i'll just brush off any visible grains of sand or anything and break them in there they'll swell up twice as big so you gotta break them apart maybe 10 grams of dried porcini in there just to balance the fruitiness with some umami people shag it between the cider and the mushrooms i don't think i need to use any stock here water's fine i've got plenty of flavor but because none of my liquid is salty i'm going to put in a big pinch of salt to start with just to get the inside of the grain seasoned stir that in i want a nice clean dispersal this time enough liquid so the rice is really swimming and then at this point you really don't have to stir it not until the mixture starts to get thick and dry again meanwhile i can prep my finishing flavors some manchego cheese instead of the traditional parmesan manchego is milder nuttier it's not as acidic i think it pairs better with the apples and for fresh herbs some sage would be autumnal as f but i'm using tarragon it's got an anise flavor which goes well with those pumpkin spices you see them married in things like chinese five spice i'm just pulling whole leaves off of the stems big whole leaves will look prettier wilted into the risotto are you lean are you mean all right look sharp people when the liquid is absorbed the rice could catch on the bottom of the pan and burn really fast put in some more liquid i'm sticking with water and i'm going to scrape to deglaze anything that may have stuck check those corners check those corners at this point i will stir almost constantly because i want to keep the mixture reasonably dry i don't know how much more liquid this rice is going to need and i don't want to put in more than it can absorb so i'm just adding a little bit at a time and stirring to keep everything cooking evenly and to prevent sticking stay frosty grind in a bunch of pepper when you got a minute again it helps to balance the sweetness at this point in my life i can judge the doneness of risotto rice pretty well by sight the center of the grain is still a little white so i know this needs a few more minutes you can always just taste them when the rice is just slightly under done i turn off the heat i can tell that's going to need more water it'll thicken as it cools and the cheese is going to thicken it a lot when the bubbling has mostly stopped i'll melt in some more butter if you put in your butter and cheese when the risotto is still really boiling the fat will separate and you'll get an oily grainy texture instead of a creamy one i'll grate in a big pile of manchego if you want to keep it vegan finished with vegan sour cream instead of butter and cheese we're almost done so time for the fresh herbs 10 seconds people look sharp stir that in until everything's melted and you can taste for seasoning need some more salt and some more water from my taste again it'll thicken a lot as it cools let's go head them out onto the plate that's what we're gonna do sweethearts we're gonna go and get some you think we need an apple garnish to remind us that there are apples in there here there's your apple garnish you secure that hudson i know this seems like a weird flavor combination but it really tastes pretty familiar the fruit and heat and spice taste like an indian chutney those classic british cold weather pumpkin spices also happen to be curry spices because colonialism and it's all wrapped up in a big starchy creamy blanket an autumnal delight hudson come here come here

Channel: Adam Ragusea

Views: 232,645

Rating: 4.7105637 out of 5

Keywords: risotto, apple risotto, fall, autumn, fall recipies, autumn recipes, pumpkin spice, pumpkin spices, aliens, alien, apone, sergeant, sergeant apone, sgt apone, sgt. apone

Id: vMFfjGPPYUo

Length: 6min 22sec (382 seconds)

Published: Thu Oct 22 2020

Reddit Comments

[u/smellycoat]

For those that don't get the joke, he's referencing the character Apone in the (excellent) film Aliens.

Personally I think it was all a setup for the "I love the core" joke (honourable mention for "check those corners!"). And I'm okay with that.

[u/californiamp3]

well that was,,, certainly something...

[u/Wakain]

Is Adam okay?

[u/qewos]

Adam did a line of coke prior to shooting this

[u/SwitchingtoUbuntu]

I literally came here because I was worried Adam had started snorting coke before shooting and was terribly confused as to why he was so much more aggressive with periodic bursts of agitation during this video.

I'm glad to see it's just some weird reference xD

[u/mircock]

Why I season my crack and not my risotto

[u/XitMuidatsEerf]

This is cursed.

[u/_drjack_]

why is he talking weird? is there a joke I don't get? this is off-putting; what is happening?

[u/ClovisDixon]

He is going to cut his finger off one day with his lack of any type of knife skill. I know he's talked about it before but good god man.