米は洗うな！生米から作る【トマトリゾット】一生使える基本の美味しい作り方

米は洗うな！生米から作る【トマトリゾット】一生使える基本の美味しい作り方

The best thing about risotto is you add the rice directly to the pan without needing to wash it. This is where you first add the tomatoes. Now the cheese has melted and the risotto has become emulsified. Hello! I’m Chef Fabio.
Today we’re going to make tomato risotto! Okay, so let me introduce the ingredients: rice, canned chopped tomatoes, Parmesan cheese, butter, oregano, salt, olive oil, and water. Okay, so this is my first risotto video in a while!
[How to make a basic tomato risotto] For people who have never made risotto before, you probably an impression that it’s difficult and intimidating as it requires making a stock and other things. The method I will be using today is the same one that I have seen Italian chefs make at a Michelin star restaurant in Italy over the past few years. This is a method of making risotto using only water without any stock, so it’s very easy, but it’s a really delicious way to make risotto! So today, I’d like to get started by going over the basic steps of how to make tomato risotto! First off, here’s the risotto rice that we’ll be using today. In Italy, this rice is called Carnaroli, and it is the rice used in risotto. The characteristic of this rice is that the grains are larger and it is harder and less sticky than Japanese rice, so people find it suitable for dishes that are cooked with broth. So, this is Japanese rice, and when cooking risotto with Japanese rice, the key is to use a variety that is less sticky. Personally, I think the Japanese rice that goes well with risotto is Nanatsuboshi (right) and Tsuyahime from Hokkaido (left), and I think using these makes it risotto easy to cook. So now, comparing their sizes, the one on the right is Italian Carnaroli rice, and the one on the left is Japanese Nanatsuboshi rice. So, this is the risotto water we will be using today. Put it in the pot and heat it up.
[Heat the water first.] Next up is tomatoes. Today I’m going to use chopped tomatoes from a can. You can also use any whole tomatoes you like, or you can use fresh tomatoes. I recommend chopped tomatoes or tomato puree. So, today’s recipe is really simple! It’s a simple dish made with the delicious flavors of rice, tomatoes, and cheese. Because it is such a simple dish, I put about 2g of salt in the tomatoes first.
[Point 1: Add salt to the tomatoes beforehand] By doing this, our seasoning is already in at this stage. By adding salt to the tomatoes, the flavor will increase dramatically. Just gradually add this to your risotto and it will taste amazing, so don’t forget to salt it at the start! Okay, now let’s start cooking the risotto. The best thing about risotto is you add the rice directly to the pan without needing to wash it. The heat’s still off. In the Italian way, it’s good to use rock salt, so I put the rock salt in with the rice, And this is where we start cooking. Slowly raise the temperature of the rice and salt over low to medium heat and dry-fry them. Dry-frying the rice and salt brings out the salty aroma, so we dry-fry the rice thoroughly first. The sign to move on to the next step is when the rice is hot to the touch like this and has a nice rice aroma. Once you get that far… it smells amazing now! Now it’s time to add the olive oil. In 90% of cases, the way risotto is made in regular Japanese Italian restaurants is by adding olive oil and sautéing chopped onions first, but
[Japanese Italian restaurants often use onions] This step is really a matter of personal preference. If you want to add sweetness from the onions, you can add them here. In that case, add the olive oil first, sauté the onions, then add the rice, and fry the rice afterwards. However, today I’m making it the standard Italian way, which is how I do it (frying the rice and salt first, then adding the olive oil). After adding the olive oil, coat each grain of rice with the oil. The reason for adding olive oil is to coat the rice with it, because if you add the hot water without oil, the rice may crack. Also, risotto is an Italian dish, so we add olive oil to give it an Italian flavor. As you heat the oil while mixing it with the rice, you should now hear this fizzling sound. When you hear this sound, it means the rice has risen in temperature, so add the warm water once it has reached this point. Once you add the water, the basic rule is to heat it for 14 minutes, keeping it at a slight boil. This risotto is a 1 person portion, so if you prepare about eight times of 60g of uncooked rice, it will cook just right. The process is to keep the water boiling at this level and add more water each time the amount of water decreases while the rice cooks, so it’s actually not difficult at all! So, the risotto will stay like this until about 4 minutes before the rice is done out of the 14 minute cooking time. The important part is the finishing touches, so you can basically just leave it alone until then. Also, when you cook it like this, Italian rice doesn’t get sticky easily, so stirring it doesn’t change the end result, but when you go to Italy, chefs often stir the risotto round and round. When making risotto with Japanese rice, unlike Italian rice, it becomes extremely sticky, so the basic way to make it is to barely touch the rice until the final mixing process of ‘mantecare.’ Now let it cook slowly like this for the remaining 4 to 5 minutes. Okay, now we’re going to grate the cheese. The cheese I’m going to use today is Parmigiano Reggiano. We’re making a very simple recipe today using only water, without using the flavor of chicken stock or vegetable stock, so I’m using a type of cheese that has a slightly richer flavor. Of course, you can substitute powdered cheese for this, too. [10 minutes later]
Yes, it will be ready in 4 minutes. The rice will gradually cook and become a little thick, with a little liquid still remaining. Now is the time to add the tomatoes.
[Add the tomatoes 4 minutes before the rice is done] Now add the tomatoes and cook for the remaining 4 minutes. Now the flavor and aroma of the tomatoes comes in. Then add dried oregano, which goes well with tomatoes. It doesn’t have to be fresh, this is dried. Then, finish by bringing it to a gentle boil. I added the tomatoes and oregano about 4 minutes before the rice was done, but in the basic Italian way of making risotto, the aromatic ingredients are added last.
[Point 2: Add aromatics last] If you add tomatoes at the start, they will cook down and lose their flavor, so the basic Italian way of making risotto is to add aromatic ingredients towards the end. The rice will be done in just a little more time, about a minute, but once it’s done, turn off the heat, and the final step is to emulsify it with cheese and butter to finish it off. Today’s recipe is really basic, so if you want to add other ingredients, you can of course add mushrooms, bacon, or whatever you like, but feel free to make it however you want! [14 minutes later]
Now, it’s been 14 minutes, and the rice is done. I’ll give it a try it. If you use Carnaroli, 14 minutes to cook the rice is perfect for Italians’ taste, but it’s a bit too hard for Japanese people. So in the case of Carnaroli, I think it’s best to cook it for an additional 2 minutes. However, since the grains of Japanese rice are small, it seems that many people find that it is delicious when cooked for 14 minutes. So I tasted it, and it was delicious, so we’ll move on to the final touches! So, the finishing touches to risotto are very important. Although it feels like it’s already finished if we stop here, since we are going to add cheese and butter to add umami and oil, if we leave it like this there won’t be enough moisture and the risotto will be heavy. So the amount of water in this final step is very important.
[Point 3: Make sure the amount of water in the risotto is a little more than necessary] I added a little water here. It’s important to add a little more water, so now add a little water and bring it to a boil again. Turn off the heat when there is still a little bit of moisture left and before it has evaporated. And since it’s tomato-based, you could of course use olive oil, but I also add butter. Add about 20g of butter and the grated cheese. Mix these together quickly with the heat off. You don’t have to do this when mixing, but professionals stir the frying pan like this. This is called ‘mantecare,’ and it emulsifies the cheese and butter while incorporating air. [Adjust with cheese] Now the cheese has melted, and it has become thick and gooey. This is the emulsified state of the risotto. Of course, you can serve it as is, but letting it rest like this for about a minute allows the rice to release a bit of starch, making it easier to serve, so in the Italian way, it is left to rest for a while before serving. Finally, tap the bottom of the plate to flatten the risotto… Yes, our tomato risotto is now ready! Itadakimasu! Yeah! It’s a real Italian tomato risotto! It’s so delicious! Today, we used water instead of dashi stock, so many of you may be thinking that it’s a little bland, but… on the other hand, if you make a simple dish by not using stock or the sweetness of onions, the savory flavors of the tomatoes and cheese will come through, making the dish delicious on its own. It also has a slight hint of oregano in it, which makes it easy to tell what kind of dish it is. So, on the other hand, I think it has a clean simplicity to it, and gives off an image of being sophisticated and delicious. As I said in the video earlier, today’s recipe was basic, so you can add mushrooms or bacon to it, of course. It’s also delicious with fish. The basic way to make it is to first sauté the onions in olive oil, add the other ingredients along with them, and then add the rice. Thank you for the meal! This tomato risotto is the essence of Italian cuisine, so be sure to keep these points in mind when making it! Thank you as always for your comments!
I always look forward to reading them! Okay then, see you in the next video! Bye~! We’ve released a dedicated app for this channel! – With many new, unreleased recipes! We also tell you our favorite equipment and recommended ingredients! If you become a premium member, you can view exclusive recipes and use the ingredient recipe search feature. You can also bookmark your favorite recipes.

イタリアの星付きレストランで実際に使われている、基本のリゾットの作り方をご紹介します🇮🇹
出汁ではなく「水」で炊き上げるという、引き算の美学が詰まった、まさにイタリア料理の真髄。シンプルなのに驚くほど美味しいので、ぜひ一度作ってみてください✨

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材料
カルナローリ米　60g
(日本米の場合は「つや姫」や「ななつぼし」がおすすめ)
水　480cc
トマト缶　120g
塩　2g
オレガノ　少々
バター　20g
パルメザンチーズ　15〜20g
オリーブオイル　少々

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【チャプター】
0:00 オープニング
0:16 材料紹介
0:25 本日のリゾット
1:07 使用するお米について
1:54 水を沸かす
2:05 トマトの下味
2:54 お米を炒める
5:10 お湯を追加して炊いていく
6:55 使用するチーズ
7:22 トマトを加える
10:19 仕上げのバターとチーズ
11:34 完成・盛り付け
12:15 実食・アレンジ

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#リゾット #トマトリゾット #イタリア料理