**The FundaKendalls: The Science of Risotto**
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### Introduction
Welcome back to *The FundaKendalls*, where Andrew Ray takes over as your guest host. In this episode, we dive into the art and science of making risotto. This beloved Italian dish is steeped in tradition, but there are several debates surrounding its preparation. The big questions we’re tackling today: Should you toast the rice? Does it matter if the stock is hot or cold? And is constant stirring really necessary?
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### Preparing the Stock
The foundation of any great risotto begins with a flavorful stock. Andrew starts by sautéing diced onions and garlic in a pot with two tablespoons of oil, allowing them to caramelize lightly for a few minutes. “Do you like vegetable stocks?” Kendall jokes as he adds a couple of tablespoons of oil to the pot.
Next, Andrew pours in three-quarters of a cup of water, along with four to five Parmesan rinds and a drizzle of peppercorns. The stock is brought to a simmer and covered, where it cooks for two hours. While waiting for the stock to reduce, Andrew admits he made a small shortcut: he used a one-cup measure to pour stock into another measuring cup before adding it to the pot. “That’s dumb,” he confesses, but it’s all in the name of efficiency.
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### Prepping the Ingredients
While the stock simmers, Andrew preps the other ingredients. He weighs out three and a half ounces of rice and one and a half ounces of onions, ensuring consistency across all variations. The wine used is a dry white, measured at two ounces for accuracy.
The cheese is also weighed carefully—originally planned at three-quarters of an ounce, but Andrew settles on half an ounce to avoid overwhelming the dish with too much cheese. “If it’s too cheesy,” he muses, “they might not be able to taste anything else.”
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### The Experiments
Andrew and Kendall are testing seven variations of risotto, focusing on three key variables: whether to toast the rice or not, whether to use hot or cold stock, and whether to stir constantly during cooking. For this episode, they’ve narrowed it down to three main experiments:
1. **No Stir**: Adding all the stock at once and letting it cook without stirring.
2. **Hot Stock vs Cold Stock**: Testing how the temperature of the stock affects the final product.
3. **Toasted Rice**: Toasting the rice before adding it to the pot.
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### The No-Stir Experiment
For the no-stir version, Andrew adds the wine and lets it cook for a few minutes before pouring in the stock. He emphasizes gentle stirring, not vigorous, just enough to coax the starches out of the rice. “I’m doing fine,” Andrew reassures Kendall as he stirs the pot.
Meanwhile, Kendall is prepping the other batches. The no-stir batch cooks faster than expected, and Andrew admits he had trouble determining when it was done. “It’s hard to tell if it’s done or not because you don’t want it gritty, but also not too soft,” he confesses.
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### Hot vs Cold Stock
The hot stock experiment involves adding the rice directly to simmering stock, while the cold stock is poured in after letting it sit for a bit. Andrew speculates that the cold stock might save time by eliminating the need to wait for the stock to come back to a simmer after adding the rice.
After cooking both batches, they taste the results side by side. The hot stock version is creamier and darker, while the cold stock version is lighter in color and texture. Andrew struggles to distinguish between the two, but Kendall prefers the cold stock method for its simplicity.
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### Toasted Rice
Finally, the toasted rice experiment involves cooking one batch of rice in a separate pot without any stock or wine, just oil and heat. The goal is to see if toasting the rice beforehand makes a difference in the final dish.
After tasting both versions, Andrew admits he can’t tell much of a difference between the two. “It’s interesting,” he says, “I visually saw a difference, but when I closed my eyes, it was hard to distinguish.”
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### Conclusion
In the end, Andrew and Kendall conclude that while some traditional methods like constant stirring yield the best results, others like using cold stock or skipping the rice toast altogether can still produce a satisfactory risotto. They leave the final word on the perfect risotto method to future episodes, encouraging viewers to tune in next time for more culinary science experiments.
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### Closing
Thank you to Squarespace for sponsoring today’s episode. Squarespace has been an invaluable partner in bringing the Babish culinary universe to life, from websites to online stores, domains, and analytics. If you’re ready to take your online presence to the next level, start your free trial at [squarespace.com/babish](https://www.squarespace.com/babish) and get 10% off your first purchase.
Until next time on *The FundaKendalls*, keep experimenting in the kitchen—because who knows? You might just stumble upon the perfect risotto technique.
"WEBVTTKind: captionsLanguage: en- This episodeis sponsored by Squarespace.I used Squarespace to buildboth Basics With Babishand bingingwithbabish.com.On the sites, you'll find recipes,equipment lists, other news and updates,all beautifully designed,if I do say so myself.Get 10% off your first Squarespace orderby visiting squarespace.com/babish.- 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 differentrisotto techniques.Who will win?- You already did a betterintro than what I did.I didn't even say the name of the show.- Oh, you didn't say the name of the show?- I didn't namethe name of the show.- We worked so hard forthe name of the show.- I know and I didn't say it.(bright music)If you thought milk wascontroversial, which it is,risotto ten folds.It's a very traditional dishand people feel very stronglyabout the steps in which to make it.So traditionally, pan, oil, heated up,add some aromatics, flavorings, whatever,then add your rice into thepot and you toast the rice.Sat pre-gelatinizes, pre-cooksthe exterior of the riceand prevents it from getting mushy.Later during the cookingprocess, 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 addingthat stock, and or wine,we're gonna use wine too,it's traditional to adda ladleful at a timeand to stir constantlyduring the cooking process.And I'm not talking to vigorous stir,like, just a gentlecoaxing 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 ornot to stir, pretty simple.The last thing that's pretty traditionalis to, when you're done cooking the rice,is to add in either coldcheese, 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 gonnamake seven variationsand see what's the best.And that'll be the definitive answer.No one else will ever haveto 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 thatis 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 thevegetables very lightlyjust for a few minutesto get a little bit of caramelizationbefore we're adding the water.And then, we're probably gonnaput this garlic cut side downand throw everything else in.Now, we're just gonna let this go for likethree to four minutes.(bright music)Do you like vegetables stocks?- You know what Kendall?I do like vegetables.- Me too.- Okay.- Okay, so these are good.You got a little bit ofbrowning action on the bottom.Now, we're gonna add water filled aboutthree 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 drizzlein a few peppercorns.Firstly, just make sure it's submerged.Well, now we're gonna cover thisonce it comes to a simmerand let it go for like,let's say two hours.- (indistinct)- Wow.We're up here now becausewe need so many burners.- Andrew, whatare we doing, Kendall?- I'm just chopping a bunch of onions.I'm gonna do some fine dice.So the recipe that Ihave right now is in cupsand it's one of the risottorecipe that we use on the show.I'm gonna convert it toweights to make it scientific.I'm going to weigh it anduse that for all the recipes.I'm gonna be guessing howmuch it is when I weigh it.But I'm gonna use that forall the variations throughso 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.- Okay.- I feel like we can measurethe wine all the minute.No, you're right, don't be lazy.- So what kind ofwine 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 outthis beautifully gradedcheese, 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 awayfrom 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 threequarters of an ounce.- 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 waitfor that one to be doneto 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 stockinto another measuring cup,to then pour into a pot.That's dumb, but I'm doing it.So now, all I have leftto do is just cut upone 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 guessingI'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,- Why?- and heat a little bitbecause we're gonna addall liquor all at once.- Oh yeah, you're right.- All at once.- Well, should we startheating 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 nexthere on The FundaKendalls?- And I'm of the opinion thatonce these come to simmer,that we turn them offbecause 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 yousort of time these for?- Just until they becomea little translucent.- Okay, what's goingon with you personally?- I'm sleeping okay.That's the bad dreams.But not bad dreams, just likenot 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'snot going well for me.- Right now, it seems likeshe'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 thiswhole thing to the top.(mumbles)I could've done that slower.All right, and now we'rejust 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 readyto 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 doesseem 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 itmaybe to see if its dope.- I should taste it maybe.(metal clanking)- Nope, that's a no, okay.- We'redefinitely not done there.- Okay, great,we're gonna need more stock.- Okay.- So science has gone outthe window and that's okay.- Yup, 'causewe both need more stock.- Can you taste this oneand tell me what you think?(bright music)- It doesn't have thecreamy texture of risotto,but it's got better flavorfrom what looks like caramelizationhappening in the pan.- Well, lemme turn this one offand just let it sit for now.- So it was done first,which is interesting.- Yeah, oh, I'm gonna stirin the butter and cheeseinto that one.- Lemme have some salt and peps.All right, going off heat.Lots of cheese, lots of booter.Now, it should be noted thatbefore adding the cheese and butter,this is significantly creamier in here.- Yes.- So this is gonna make yours look creamy.- All right, if in theend, it made no difference.You know what I mean?Like when are you ever gonna have risottowhere you don't add butter and cheese?- Well, it's more aboutwe're trying to coverthe 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 grainsof very thin kind of oily looking sauce.I assume it's just themelted butter and cheesewhat 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 reallywhat you're looking forwardfor with risotto.- Yeah, it's (mumbles)- Mm hmm, the sauce?- Much creamier.Miss, I'm sorry but I thinkthis is a superior product.- Well, it definitely looks better.- This looks more likea classic risotto to me.I'm not saying any of thisstuff 'cause I made it.I don't care.- No, no, I know.- But it's, for science's sake.I think this looks likea more classic risotto.Very thick and creamy sauce, and like,almost obscures the grainsof rice as though it's,you know, in like acheese sauce or something.- Of these three, I'd go foranother 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 throughsimmer, 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 awayso 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 dothis and it'll be fine.Out for see any problems, all right?And again, we're gonnaadd 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 haveused the same scoop for bothbecause it just went into hot stock,and maybe that hotness is nowheating up the cold stock.And our audience, if you're wondering,am I adding the sameamount of stock each time?I'm trying my best.(bright music)(mumbles)- What?- Friend George.- Oh, perfect.- Yeah.So this one is cooking way faster.Sorry, Fred is cookingway faster than Georgeand that's okay.We can't expect all peopleto do the same thingif they're different becausethey are hot stock, cold stock.Mm hmm, that's almost ready.I'm just gonna turn offthe heat at this point'cause it's gonna continuecooking a little bit.I think last time itwas a little too thick.I've been told that it's importantthat 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 iton it, it holds its form.So it's finished.Like, what was that?20 seconds after that one?- So like, if you'rerunning well on time,you don't wanna heat up your stock?- Yeah, I would sayit's totally an option.We'll see texture-wiseif the eating experience is different.- If it's easier, Kendall,I will help you decidewhich one is better by tasting them.- Honestly, I didn'tthink I could do by myselfand I was pretty terrifiedfor the day I'd have to.This is the hot stock.- All right.- You gotta have to bite.Aah, they dime.- Thank you.- All right.(bright music)It's just as creamy as thelast batch of full stir,which is to be expected.I think the art in this onewill be a better comparison.- I like the cold one moreor maybe I'm crazy.- I myself can't reallytell the differencebetween the two of them.Jess prefers the cold.And if it's me and thetime and the dirty dishand 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.- So, question.- Yes.- I'm not trying to whatever.- Mm hmm.- But when you toast it,is that the time you use the wineand you don't toast thatyou 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?- 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 timeis to toast or not to toast.Is it important?We'll find out.I think this guy right here on my leftis gonna be the toasted, onthe right will be untoasted.I'm gonna add risottohere and we're toasting itand I'm timing it.I'm gonna add this right away.No toasting right away one.This is terrible.Why did I think thatthis would be better now?Gonna add the first editionof stock to this guy.Nope, nope, no, no.Wine.- 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 addthis stock to this guy.There we go.And add a little bitmore stock to this guy.Just put the saucehas gotten a little toothick 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 minutesof the not toasted risotto,then there will havebeen no time difference.But I'm gonna say that thisguy's probably not done yetand it's already been two minutes.So it's hard to tell forme, 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 totaste 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 thisone'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 thatI'm having a very hard timedistinguishing 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 meand 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 differencebetween the two of those.I can visually tell the differences,a little saucier, a little lighter.- So one had toasted riceand the other had no toast,which makes sense for the color.This is interesting.Very interesting.- It is interesting.And yeah, I frankly cannotdistinguish the differencewith my mouth hole.- That's not what we're doing.- In summation, we've testedout a number of risotto myths.- Mm hmm.- Constantly stirring, toasting the rice,- Hot stock, cold stock.- Hot stock, cold stock.And we've discovered thathot 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 timeon The FundaKendalls.- 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.- Thanks again to Squarespacefor sponsoring today's episode.They've been a great partnerin supporting the Babish culinary universeand bringing my websites to lifefrom websites to online stores,to domains and analytics.Squarespace is the all-in-one platformfor you to build your online presence.They also have SEO toolsso that your site isgetting found in searchby more people more often.If you wanna try it for yourself,you can start your free trial todayby visiting squarespace.com/babishto get 10% off your first purchase.(bright music)\n"
