Easy Risotto

" If you're having trouble coming up with what's for dinner tonight and a lot of people are. Don't worry because we've got you covered. Of course, Julie headed to one of New York City's hottest restaurants for an idea."

" For this week your personal chefs were here in New York City's SoHo Neighborhood. It's a very cool, artsy community and that's where we find Fiamma and Fabio Trabocchi, a fabulous Italian chef. He's gonna show me how to make risotto the easy way. Come on. Okay, let's meet the chef."

" Hi, chef"

" Hello."

" How are you? I'm Julie."

" How are you Julie?"

" Nice to meet you."

" How are you?"

" We're making risotto. "

" We're making risotto today."

" One of my favorites, but it's hard to make isn't it?"

" No, it's not hard to make. You see it's gonna be very, very easy."

" Okay. Good. That's what I like to hear ── easy."

" And you're gonna make ── it."

" Apron. Okay. Let's put that on, here. Viola! What kind of risotto is this?"

" We're gonna do a risotto parmigiana. A risotto parmigiana is a risotto from the region that I come from, and it's a super risotto with parmesan cheese by the twist is that we're adding lemon zest again and cinnamon."

" Ohh!-- a little──."

" and cinnamon ──"

" Oh, cinnamon, in risotto? "

" Yeah,── that's the twist."

" No. Okay."

" So, start to mince this one."

" With just 1/2 a shallot?"

" Yeah, just 1/2 a shallot."

" All right. Am I doing alright?"

" Yeah."

" So, you wanna put a little bit of butter in there."

" Maybe 1 tablespoon."

" Yes."

" Okay."

" And then you take the shallots that you mince, and you put them on there. Now the shallots that you do, it needs to be simmering, but you don't need to look for any color. You don't want them to become golden brown because that will affect the flavor of your rice."

" Smells good already and it's the shallots and butter."

" And it needs to really do this. It needs to be bubbling, simmering as it does right now."

" See the bubbles?"

" and it's important to not to rush this and to let it go for about a minute or 2 because the other flavors, they're developing already."

" Okay."

" For the final taste."

" Okay."

" Now, we wanna add the rice."

" How much?"

" You probably wanna add 1/2 a cup."

" Just a 1/2 of cup. So tell me when you think a 1/2 of cup is in there."

" That's it."

" That's it?"

" Yeah. Start to stir it. So, you hear the sound, it's sizzling."

" Let's listen. I hear it sizzle. Yeah."

" And now you're gonna hear a bigger sound when you gonna add the wine."

" Okay and how much wine?"

" The wine. I always recommend to add just enough to cover surface of the rice itself. We can increase the temperature a little bit as its reducing."

" Okay."

" When need a little bit of that wine inside the rice."

" You know what I think scares people about risotto is that you need to"

" leave it alone."

" We'll leave it alone."

" We're gonna leave it alone. Okay. Now what?"

" We need to grate the zest of this lemon."

" And how much do you need? How much lemon zest? "

" We need all of them. All of it."

" I miss some spot."

" You need to do a good chef job, you know, we can't waste anything here. There's a lot of yellow."

" Did I waste? I wasted. See all the yellow."

" and the rice is calling you for some chicken stock for them."

" Oh, the rice is calling me. I hear-"

" So, you just think twice. Yeah, it's definitely calling you know."

" Okay. A ladle?"

" A ladle and probably you wanna do 2 of them."

" Pan janono"

" and how much?"

" A couple of ounces for this amount of rice quickly enough."

" That's my favorite and the same, a couple of ounces of this as well?"

" couple of ounces will be okay."

" and cinnamon"

" Okay. How much cinnamon? 1 teaspoon of cinnamon── and add it all."

" and add it all."

" Okay. Here it goes."

" Hmm! That smells so good already."

" Now, will gonna add a little bit of butter."

" How much?"

" You probably need 2 spoons right now."

" 2 tablespoons?"

" Yes."

" Original olive oil. "

" What do you think?"

" Delicioso!"

" Really."

" Yeah."

" Tell me what I could do better."

" I think you have the perfect balance here."

" Oh, I love the cinnamon ──that's so different."

" It's nice and we have all the fragrance from the cheese."

" Anything else I could add?"

" We could add a little bit more wine in there."

" More wine."

" We may be evaporate a little bit too much but that's fine, 'cause we can drink some wine."

" You will drink the wine with it. Cheers. Thank you so much. See how easy that was and it didn't take forever and we weren't stirring all night. Very simple to do and if you would like to see us make this recipe again go to www.better.tv and click on food, try this. Enjoy!"