I Got the Almighty Tongue - Chapter 171



Only Noblemtl

171 Perfect Risotto

“Of course. This is my personal opinion, but I don’t think there is any country that loves risotto as much as Korea, except for Italy.”

Not only the United States, but even countries that are culturally close to us, such as Japan and China, do not like risotto as much as Korea.

“I definitely like it too. Why do you think so?”

“Isn’t it because of the preference for rice? There are many people who can’t eat wheat flour well.”

“Some people say that eating wheat makes them feel uncomfortable.”

-Me too.

-Rice is easy on the stomach

-But do you like ramen?

“Nevertheless, Korean risotto is quite far from its original form, and I think there are two reasons for this.”

Korean risotto has a texture more similar to British porridge than Italian risotto.

“What is the reason?”

“One is rice. Korean rice is actually not suitable for cooking risotto.”

“Really? I’ve never thought about that before.”

“It’s not a stretch. The general public usually divides rice into two types.”

“I know that too. You mean japonica and indica?”

“That’s right. Japonica is the rice we usually eat, and Indica refers to South American rice. Depending on the length of the grains, they are also called short-grain and long-grain. However, the rice used for risotto is a medium-grain.”

“It’s the first time I’ve heard that.”

“In Italy, they have been breeding varieties for a long time to suit their cuisine.

Although it is based on Japonica, it has quite different characteristics from the rice seeds commonly eaten in Korea. So, if you make risotto with Korean rice, the result will inevitably be different.”

“How is it different?”

“Rice contains a component called amylose. You can think of it as a type of starch in rice. The higher the amylose content, the slower the rice cooks. And it doesn’t change shape easily. Korean rice has an amylose content of about 15%, while Italian varieties have over 18%.”

“So, to make risotto, you need Italian rice?”

“I think I experimented with over 100 different types of rice while researching risotto.

In fact, there were definitely some good Korean rices among them. Shindongjin rice has an amylose content of about 18%. However, it was quite different from Carnaroli, which is called the king of Italian rice.

“I highly recommend using this if possible.”

“What are the other reasons?”

“In fact, rice is important, but the second reason is more critical.

Any Korean would know that rice is a very sensitive food ingredient. If you don’t adjust the water properly, it will become soggy or hard, and if you don’t steam it properly even a little, it will be undercooked.”

“Hahaha. I’ve messed up food more than once when I went camping. I’ve burned food many times and made undercooked food many times.”

-I have a lot too lol

-Not everyone can make pot rice.

-Even water and fire control differs depending on the air pressure.

“It is important to cook this delicate rice properly for risotto.

I’ll explain it to you as I make it.

First, pour the carnaroli into the pot.

“Never use a pot with a lid. Always use stainless steel.”

As I open the package of rice and pour it directly into the pot, Han-Young makes a curious expression.

“Don’t you wash the rice?”

“In the past, rice had to be washed because rice processing technology was not developed. However, this is not the case these days. If the rice gets wet, it will clump together when you cook it, preventing even heat transfer. If you still feel the need to wash it, you should dry it thoroughly before using it.”

“I already found out something new.”

“And don’t put anything in it, just turn on the heat. Spread the rice out flat and sprinkle with salt and pepper.”

“What an interesting recipe.”

‘Rice must be washed.’

‘Rice must be boiled in a sufficient amount of water.’

These stereotypes have also influenced Korean risotto recipes.

“When rice and fire meet like this, the surface dries out, so when you add water or wine later, more starch is produced.”

“There was a scientific basis for it.”

Han-Young nods.

“When you touch the rice with your hand and it feels hot, pour in the white wine.

Acidity is very important in risotto, but it is something we often overlook. Just stir well and cook the rice.”

“But there’s another pot next to it. What are you boiling in it?”

“Thank you for asking. It’s chicken stock. It’s a broth made by boiling chicken wings, green onions, celery, garlic, and bay leaves, and then adding parsley for flavor. It’s quite a hassle to make broth at home when making risotto.

You can also use commercially available chicken stock.”

“But why are you boiling it?”

“If you pour cold stock directly into the rice, it will drastically lower the temperature of the rice while it is being cooked. Remember when I said that rice is a sensitive food ingredient?”

“Ah! I see. I guess I have to heat the broth and pour it in.”

“Continue to cook the rice by pouring the heated broth with a ladle once or twice. Never pour too much at once. Just pour enough to slightly submerge the surface, and then continue to stir and replenish.”

“It takes a lot of effort.”

“If you cook it like this for about 10 minutes, the rice will be cooked to some extent. You should cook it with the feeling that it is about 80% cooked.

Now, I’m going to turn off the heat. Then I’m going to add the butter and pour in a little extra virgin olive oil. I’m going to grate some Parmigiano-Reggiano cheese and add some salt and pepper.”

-Look at the amount of butter lol

-A little western butter = a little Korean garlic

-Butter is so expensive in Korea ㅠㅠ

“That’s amazing. So this is how you make it. I used to make risotto by boiling whipping cream or broth and then adding instant rice and simmering it.”

-I make it like that too.

-Isn’t that the case for everyone?

-I fried the rice in oil, then added a lot of water and boiled it.

-I put all the ingredients in and stir-fry them as I would for a stir-fry, then cover with a lid and boil to let it steam.

-Are the recipes different in each household?

“That’s fast, but it’s not risotto.

“Wait for about 30 seconds, and the temperature of the rice and other ingredients will adjust. Now, let’s stir it.”

Stir with a spatula and the butter, cheese and olive oil will begin to emulsify.

“I know this because I have experience as a professional cook. It’s called mantecarre, right?”

Han-Young pretends to know.

“That’s right. It’s emulsifying rice starch, butter, wine, cheese, and olive oil.

This is a very important step in risotto. All the ingredients should be mixed together to create a creamy texture.

Now let’s plate it on a plate.”

I took out the risotto dish and plated it nicely.

“Why do you spread the risotto out so widely? Wouldn’t it make more sense to use a bowl for the rice?”

Han-Young’s question is valid. It is hard to see the risotto being spread out as an efficient way to cool down quickly. However, there is a reason for this.

“You can think of it as a chef’s confidence. Because the guests can see every grain of rice that has been cooked perfectly. It’s also nice to look at.”

In Italy, people don’t eat just risotto. Naturally, the portions aren’t large, so I think plating that focuses on visual appeal has become mainstream, without worrying about it getting cold.

“The milky risotto looks gorgeous. Let me taste it now. I’m sorry, everyone. I only have one bowl, so I’ll have to eat it myself.”

Han-Young takes a step closer to the plate, smacking her lips.

The camera zooms in on the risotto in ultra-high definition video.

-Ouch. I want to eat.

-The visuals are different.

-Are each and every grain of rice alive?

-I was making risotto in a completely different way.

-You said that wasn’t risotto. Maybe porridge?

“Wait a minute! Don’t I have the right to taste it too? I helped the chef cook it.”

After helping her, Ye-yoon went down to the stage and came back up and spoke.

-Yeyoonㅋㅋㅋ

-Even I can’t stand this.

-You seem to have a lot of selfish intentions.

-The chance to eat it has come, so I can’t miss it.

“Then I’ll let the two of you taste it. For those who can’t eat it, please describe the taste in as much detail as possible.”

When I nod, Ye-yoon’s expression brightens.

“Awesome! Thank you.”

“I will definitely do that. I am looking forward to it.”

Two people hold spoons.

“Um… Would you like to eat it with a fork instead of a spoon?”

“Huh? Risotto with a fork?”

“Yes, that’s an important point. The risotto should be made to a consistency that you can eat with a fork.”

“All right.”

Two people pick up forks and scoop up the risotto.

“I know what you mean. It looks really smooth and doesn’t drip when I use a fork.”

Han-young and Ye-yoon put risotto in their mouths and close their eyes.

-Speak up! Speak up!

-Your expression is weird?

-Explain in detail!

-I’m curious.

“Wow! You guys. I can guarantee you that.

The risotto I’ve been eating so far was fake. The texture is completely different.

The rice grains are fun to chew in your mouth, and you can taste the rich flavor of cheese and butter in each grain of rice.

How should I describe this? It’s a sophisticated taste that’s hard to describe, with the acidity of white wine and the spiciness of olive oil added together.”

Han-Young says this while savoring the taste with her eyes closed.

“This is real risotto. It has an incredibly soft taste. But the rice has a texture, so you have to keep chewing. The more you chew, the deeper the taste becomes, so you keep eating.”

The two people continue to eat risotto.

-No, we should stop eating and move on.

-We’re curious too.

-That risotto doesn’t have any toppings. But it looks delicious.

“I’m sorry. I kept eating without realizing it. I was really surprised. It didn’t taste like what I expected.”

Han-Young wipes her mouth with a napkin and makes an embarrassed expression.

“I think so too. The texture of the rice is completely different. Why is that?”

“Italians love the texture of al dente, which is leaving the core of the rice slightly undercooked. You can never get that flavor from rice.”

The audience nods.

“Of course so.”

“The risotto you just had is called Parma risotto. It is the best dish to enjoy the taste of rice because it is made with only the most basic ingredients. Now, let’s make a risotto using additional ingredients. What would you like to see?”

-Seafood risotto!

-Isn’t carbonara the basic?

-The basic thing is that it has sausage in it.

We received various requests both online and offline.

I made a variety of risottos, making plenty of them so the audience could enjoy them as well.

The risotto with salsiccia, porcini mushrooms and truffle was particularly well-received, all of which were ingredients imported by Joohee.

The number of viewers slightly exceeded 50,000 only at the end of the broadcast, which was more than double the previous record for a single broadcast.

However, the replay video garnered hundreds of thousands of views and sparked a risotto craze in Korea.

[I went to a risotto restaurant and asked them to make it al dente, but they said no. What? Did I do something wrong?]

└Most specialty restaurants make risotto with riceㅋㅋㅋㅋ

└Because of Shin Je-hee, specialty stores that were making things roughly are in trouble

└If you cook with rice, you can’t cook in large quantities. It’s hard because you have to make each dish one by one after receiving an order. But rice can be prepared in 5 minutes.

[I made Shin Je-hee’s risotto. Feat. Salsicha]

[I tried making it too. The taste is on a whole other level.]

[I bought truffles for the first time in my life to make risotto. They are so expensive.]

The broadcast has had a bigger social impact than expected, and the risotto challenge craze is blowing. I also felt good when I heard that department store grocery sales also increased significantly.

– Chef Shin? Thank you.

American TV has become widely known thanks to Chef Shin. Many people have come to our platform after watching Chef Shin’s videos.

Did you know that last week, a whopping 100,000 new people signed up?

I also received offers from broadcasting stations.

There was a suggestion to create a variety show with a similar concept, perhaps because they were impressed by the time attack show at the beginning of the show. Of course, I declined because I was busy with my main job.

Above all, I am proud that I have introduced the correct risotto to Korea.

Now we need to prepare for the launch of Hundred Dishes in Korea.