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- Hey, there, folks.
Welcome back to The FundaKendalls.
I'm here, your guest host, Andrew Ray.
I'll be joining you later.
We've compared different risotto techniques.
Who will win?
- You already did a better intro than what I did.
I didn't even say the name of the show.
- Oh, you didn't say the name of the show?
- [Kendall] I didn't name the name of the show.
- We worked so hard for the name of the show.
- I know and I didn't say it.
(bright music)
If you thought milk was controversial, which it is,
risotto ten folds.
It's a very traditional dish and people feel very strongly
about the steps in which to make it.
So traditionally, pan, oil, heated up,
add some aromatics, flavorings, whatever,
then add your rice into the pot and you toast the rice.
Sat pre-gelatinizes, pre-cooks the exterior of the rice
and prevents it from getting mushy.
Later during the cooking process, we'll see.
Next, hot or cold stock.
Most people say you need to use hot stock.
Some people say it doesn't matter.
We'll find out.
Now, when you're adding that stock, and or wine,
we're gonna use wine too,
it's traditional to add a ladleful at a time
and to stir constantly during the cooking process.
And I'm not talking to vigorous stir,
like, just a gentle coaxing of the starches.
But I wonder if that makes a difference.
So we're gonna test to toast or not toast,
hot or cold stock, to stir or not to stir, pretty simple.
The last thing that's pretty traditional
is to, when you're done cooking the rice,
is to add in either cold cheese, butter, cream,
to halt the cooking process.
We could test that,
but we're not.
So we're gonna do those three.
So in total, we're gonna make seven variations
and see what's the best.
And that'll be the definitive answer.
No one else will ever have to write an article about it.
We'll have to make a video about it.
It'll be done.
Also to be science about it,
to do one test with just, you know, the three of us,
deciding what we feel is different.
It's not science.
You really have to take like,
machines and the tests and all that just,
so we're not doing that.
We're using our mouths.
So now, we're gonna prep.
And the first thing for that is we're gonna make a stock.
Before I chop some vegetables,
I'm gonna add a little bit,
maybe two tablespoons of oil to this pot.
We're gonna saute the vegetables very lightly
just for a few minutes
to get a little bit of caramelization
before we're adding the water.
And then, we're probably gonna put this garlic cut side down
and throw everything else in.
Now, we're just gonna let this go for like
three to four minutes.
(bright music)
Do you like vegetables stocks?
- [Jess] You know what Kendall?
I do like vegetables.
- Me too. - [Jess] Okay.
- Okay, so these are good.
You got a little bit of browning action on the bottom.
Now, we're gonna add water filled about
three quarters of the way up.
So that's filled with water.
And now our secret ingredient, four to five Parmesan rinds,
and now, very unscientifically,
I'm going to just drizzle in a few peppercorns.
Firstly, just make sure it's submerged.
Well, now we're gonna cover this
once it comes to a simmer and let it go for like,
let's say two hours.
- [Jess] (indistinct)
- Wow.
We're up here now because we need so many burners.
- [Jess] Andrew, what are we doing, Kendall?
- I'm just chopping a bunch of onions.
I'm gonna do some fine dice.
So the recipe that I have right now is in cups
and it's one of the risotto recipe that we use on the show.
I'm gonna convert it to weights to make it scientific.
I'm going to weigh it and use that for all the recipes.
I'm gonna be guessing how much it is when I weigh it.
But I'm gonna use that for all the variations through
so that everything is the same,
isolating the variant.
That's not what it's called.
I watched Loki too many times.
One and a half ounces.
Yes, one and a half.
That seems like a fourth of a real onion.
Now the rice, three and a half ounces.
Three and a half, one and a half.
What's next?
Wine. - [Jess] Okay.
- I feel like we can measure the wine all the minute.
No, you're right, don't be lazy.
- [Jess] So what kind of wine is this, Kendall?
- It's a dry white wine.
So we're gonna go with fourth cup of wine,
which I happen to know is two ounces.
Okay, so now I'm gonna measure out
this beautifully graded cheese, if I do say so myself.
I'm gonna do three quarters of an ounce.
Or if it's too cheesy,
do you think they'll take away from us being able to taste?
That's such a good point, you're right.
Let's do half an ounce.
No, no, let's do three quarters of an ounce.
- [Jess] No, you're right.
- Yeah, yep, we got three cheese,
we got three onion, wine, risotto, the stock, the stock.
Now to be totally candid,
I made this stock yesterday.
Our stock is still going downstairs.
I didn't wanna have to wait for that one to be done
to use it.
So here's a little swap.
I promise you I did the same exact things.
This is going to be dumb.
I'm using a one cup measure to pour stock
into another measuring cup, to then pour into a pot.
That's dumb, but I'm doing it.
So now, all I have left to do is just cut up
one tablespoon of butter per batch.
- Kendall, you're in my kitchen.
What the hell are you doing?
- We're testing risotto.
- Oh okay that's-- - Yeah.
So we've got a no stir, we've got an all stir,
we've got a little bit of stir.
- Semi stir. - Semi stirred,
I like that better.
I already labeled the bowl though.
- Ah, no. - I know.
- I'm already, I'm guessing I'm doing the full stir.
- Yeah, you're gonna do full stir.
I'm not ready for that kind of,
but not vigorous,
just gentle. - Okay, not vigorous,
just keep the movement. - Yeah, yeah, yeah.
Here, I'm gonna add the wine to...
We already preheated these stocks.
I'm gonna add this to the no stir,
- [Andrew] Why? - and heat a little bit
because we're gonna add all liquor all at once.
- Oh yeah, you're right. - All at once.
- Well, should we start heating these guys or--
- Yeah, lets do that, yeah.
- Ready? - Yeah.
- One, two, three.
(cooker switch flickering)
- Medium, medium, medium, yeah.
- Okay.
(metal clanking)
Spreading the oil around.
How much oil is this?
- Three tablespoons.
- Three tablespoons? - Yeah.
- Well, what do they think of next
here on The FundaKendalls?
- And I'm of the opinion that
once these come to simmer, that we turn them off
because I don't want them to evaporate.
- Fair.
Is that enough stock for them to arise?
- Yeah, it's half a cup to two cups.
- Okay.
- We'll see. - We'll see.
- It's ready. - Oh okay.
So how long will you sort of time these for?
- Just until they become a little translucent.
- Okay, what's going on with you personally?
- I'm sleeping okay.
That's the bad dreams.
But not bad dreams, just like not great dreams, you know?
- Ready.
- Will you do that for me?
- Yep, maybe one, two, three. - It's one, two, three, go.
And now three minutes.
- I can set timers too.
- No. - Okay.
It's your show, okay, God, Jesus.
- This is left-hand, it's not going well for me.
- Right now, it seems like she's got the harder job,
but just wait until later on in the show.
(Kendall laughing)
- Why is your more pretty than mine?
- I don't know.
What are you doing wrong?
Look, you're burning. - No.
Okay, it's time.
- We'll start on your stuff, it's time.
- It's been two minutes.
- Wine time? - Wine.
- Here you go. - Will you do that?
And I'm gonna pour this whole thing to the top.
(mumbles)
I could've done that slower.
All right, and now we're just gonna let that go.
- So now, we're in for the rather--
- Okay, now I'm just gonna stir that.
You're stirring the whole time.
- I'm stirring, God.
- Not that much, just like, gentle.
- I'm doing fine. - Okay, I'm ready.
- I'm ready too.
- Okay. - How much do you add?
- Half cup. - Half cup?
- Yeah, okay, ready?
- Ready. - Go.
- And now, I'm just stirring forever.
- Just stirring to incorporate.
I'm not gonna stir it.
I want to, I'm not gonna.
- I'm stirring it constantly.
- Yeah, but gently though, right?
- Is this not gently?
- No, no, I'm just,
I'm reaffirming what you're doing,
which is so good.
- All right, I think I'm ready
to add a little more slack in there now.
- I think you are.
I don't think I am, so you do your biz.
- No when there's so many people watching.
- So we're learning something right now.
- What that is?
- That his is going faster than mine.
- The rate of absorption does seem to be a bit stronger.
- Mm hmm.
- The liquid looks starchy here too.
It looks like cloudier. - Yeah.
I think yours has been,
you should taste it maybe to see if its dope.
- I should taste it maybe.
(metal clanking)
- Nope, that's a no, okay.
- [Andrew] We're definitely not done there.
- [Kendall] Okay, great, we're gonna need more stock.
- [Andrew] Okay.
- So science has gone out the window and that's okay.
- [Andrew] Yup, 'cause we both need more stock.
- [Kendall] Can you taste this one
and tell me what you think?
(bright music)
- It doesn't have the creamy texture of risotto,
but it's got better flavor
from what looks like caramelization happening in the pan.
- Well, lemme turn this one off and just let it sit for now.
- So it was done first, which is interesting.
- Yeah, oh, I'm gonna stir in the butter and cheese
into that one.
- [Andrew] Lemme have some salt and peps.
All right, going off heat.
Lots of cheese, lots of booter.
Now, it should be noted that
before adding the cheese and butter,
this is significantly creamier in here.
- Yes.
- So this is gonna make yours look creamy.
- All right, if in the end, it made no difference.
You know what I mean?
Like when are you ever gonna have risotto
where you don't add butter and cheese?
- Well, it's more about
we're trying to cover the science of it, right?
So when we wanna--
- But, if in the end, you know,
when you add your flavorings--
- You're absolutely right. - You know what I mean?
- Science goes right out the window.
- Out the window.
(bright music)
- So this is the no stir.
You got very separate grains
of very thin kind of oily looking sauce.
I assume it's just the melted butter and cheese
what I'm seeing. - And cheese, exactly.
- You're right. - It's heartier.
- Yeah, it's heartier.
- Evergreen, which is not really,
it's fine, but it's not really what you're looking forward
for with risotto.
- Yeah, it's (mumbles)
- Mm hmm, the sauce?
- Much creamier.
Miss, I'm sorry but I think this is a superior product.
- Well, it definitely looks better.
- This looks more like a classic risotto to me.
I'm not saying any of this stuff 'cause I made it.
I don't care.
- No, no, I know.
- But it's, for science's sake.
I think this looks like a more classic risotto.
Very thick and creamy sauce, and like,
almost obscures the grains of rice as though it's,
you know, in like a cheese sauce or something.
- Of these three, I'd go for another spoonful of this one.
- Well, that's all of that, so.
- Now, we're doing hot stock, cold stock.
I have one stock for heating right now.
Once that comes through simmer, I'll turn it off.
It'll be hot.
And I got some cold stock next to it.
In fact, I'm gonna put it so far away
so there's no residual heat.
I had the oil preheating,
which seems like it's about right.
I'm gonna add the onions.
It was right.
And now, I'm gonna do this and it'll be fine.
Out for see any problems, all right?
And again, we're gonna add our rice momentarily.
Ah, I didn't scale rice.
(Kendall laughing)
It's fine.
We're adding half cup.
I'm abandoning all weight measurements.
It's no longer happening.
Okay, okay, okay, okay.
I probably should not have used the same scoop for both
because it just went into hot stock,
and maybe that hotness is now heating up the cold stock.
And our audience, if you're wondering,
am I adding the same amount of stock each time?
I'm trying my best.
(bright music)
(mumbles)
- [Jess] What?
- Friend George.
- [Jess] Oh, perfect. - Yeah.
So this one is cooking way faster.
Sorry, Fred is cooking way faster than George
and that's okay.
We can't expect all people to do the same thing
if they're different because they are hot stock, cold stock.
Mm hmm, that's almost ready.
I'm just gonna turn off the heat at this point
'cause it's gonna continue cooking a little bit.
I think last time it was a little too thick.
I've been told that it's important
that when you add risotto to like,
two plate, it should like dollop it,
it should melt out to the exterior sides.
Not like you could scoop it on it, it holds its form.
So it's finished.
Like, what was that?
20 seconds after that one?
- [Jess] So like, if you're running well on time,
you don't wanna heat up your stock?
- Yeah, I would say it's totally an option.
We'll see texture-wise
if the eating experience is different.
- If it's easier, Kendall, I will help you decide
which one is better by tasting them.
- Honestly, I didn't think I could do by myself
and I was pretty terrified for the day I'd have to.
This is the hot stock.
- [Jess] All right.
- You gotta have to bite.
Aah, they dime.
- [Jess] Thank you.
- All right.
(bright music)
It's just as creamy as the last batch of full stir,
which is to be expected.
I think the art in this one will be a better comparison.
- [Jess] I like the cold one more
or maybe I'm crazy.
- I myself can't really tell the difference
between the two of them.
Jess prefers the cold.
And if it's me and the time and the dirty dish
and the oven space,
that's an oven.
Stove-top space,
I would probably go with the cold.
It's one fewer step.
I really can't tell the difference at all.
(bright music)
We're back last time.
Kinda sad.
- [Jess] So, question.
- Yes.
- I'm not trying to whatever.
- Mm hmm.
- But when you toast it,
is that the time you use the wine
and you don't toast that you don't need wine?
- No, you use the wine both times.
Yeah, did I not do that?
Do you think I can add it now?
- [Jess] Do you think you can add it now?
- I don't.
We're gonna do it again.
(Kendall chuckles)
I'm gonna add the onions.
Okay, so what we're testing this time
is to toast or not to toast.
Is it important?
We'll find out.
I think this guy right here on my left
is gonna be the toasted, on the right will be untoasted.
I'm gonna add risotto here and we're toasting it
and I'm timing it.
I'm gonna add this right away.
No toasting right away one.
This is terrible.
Why did I think that this would be better now?
Gonna add the first edition of stock to this guy.
Nope, nope, no, no.
Wine.
- [Jess] You did it.
- I did it.
Andrew tried to trick me again.
- You didn't put wine in there, right?
- No, I did.
You didn't trick me.
- Bastards. - I know.
And now, I'm gonna add this stock to this guy.
There we go.
And add a little bit more stock to this guy.
Just put the sauce
has gotten a little too thick for my liking.
All right, cool.
So I toasted the rice for two minutes.
So this one's not done.
If it is finished within two minutes
of the not toasted risotto,
then there will have been no time difference.
But I'm gonna say that this guy's probably not done yet
and it's already been two minutes.
So it's hard to tell for me, at least with risotto,
if it's like done, done, because it's not,
you don't want it to be super soft,
but you also don't want it to be gritty.
Whew, okay.
Ooh, that really hot.
Okay, it's done.
Pimento cheese, butter.
Both measures are finished.
I've seasoned them both to taste with salt and pepper.
Now, we're gonna play them up.
So we've got no toast,
which is this guy, and toast.
I think they look pretty so,
oh, maybe actually this one's a little bit darker.
- Who's darker than the other?
- That's something to know.
- Okay, that's risotto.
- Yeah.
(bright music)
- This is also a risotto.
A little darker over here.
- Mm hmm.
- Little more aldente over here.
I got more happening.
This one's a little saucy here.
- Mm hmm.
I know, right?
- I'm gonna fully admit that I'm having a very hard time
distinguishing between the two of these.
Let me do it eyes closed.
I'm gonna do it eyes closed.
- Okay, okay, okay.
You know what?
Don't even tell me, feed me
and don't tell me which one is.
- Open the tunnel.
- Mm.
- No your nose, riu riu riu.
I'm gonna knock at the door.
- Ah.
(Kendall laughing)
(bright music)
All right.
- It's coming on in.
Ah ah. - Ah.
(Kendall laughing)
Oh, I'm ashamed to say it,
but I can hardly tell the difference
between the two of those.
I can visually tell the differences,
a little saucier, a little lighter.
- So one had toasted rice
and the other had no toast,
which makes sense for the color.
This is interesting.
Very interesting. - It is interesting.
And yeah, I frankly cannot distinguish the difference
with my mouth hole.
- That's not what we're doing.
- In summation, we've tested out a number of risotto myths.
- Mm hmm.
- Constantly stirring, toasting the rice,
- Hot stock, cold stock. - Hot stock, cold stock.
And we've discovered that hot stock, cold stock,
and toasting the rice, potentially myths.
- Yeah.
- But stirring constantly got it good.
- Undeniable.
So maybe this needs further testing.
- We'll see you next time on The FundaKendalls.
- [Jess] Kendall, can I have you say that?
Do you wanna come now?
- What's your closer?
You got a closer?
- I don't have a closer.
- What's your closer?
- Bye.
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(bright music)