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RISOTTO TRICOLORE INSPIRED BY BIG NIGHT

cook:

1 h 20 min

Picture for Risotto Tricolore inspired by Big Night

1,577,158 views  This week we’re making Risotto Tricolore from The Big Night. As daunting as Stanley Tucci’s risotto might seem, don’t be tempted to try those ‘internet hacks.’ Although the pressure cooker method turned out… passable, I’d thoroughly recommend sticking to the stovetop method with this one.

3 servings

US

original

metric

INGREDIENTS

Risotto

For the Risotto

For the Risotto

unsalted butter, divided

3 tbsp unsalted butter, divided

olive oil, divided

2 tbsp olive oil, divided

large white onion, finely chopped

0.5 large white onion, finely chopped

garlic, crushed

2 cloves garlic, crushed

Arborio rice

1 cup Arborio rice

dry white wine, preferably Italian

½ cup dry white wine, preferably Italian

Stock (Chicken, Seafood, and Vegetable)

3 ½ cups Stock (Chicken, Seafood, and Vegetable)

Parmesan cheese, grated

0.5 Parmesan cheese, grated

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Lobster Butter

For the Lobster Butter

medium sized lobster tails

2 medium sized lobster tails

unsalted butter

1 stick unsalted butter

For the Basil Pesto

For the Basil Pesto

(packed) basil leaves

1 cup (packed) basil leaves

large garlic

2 cloves large garlic

pine nuts, toasted

3 tbsp pine nuts, toasted

Parmesan cheese, grated

¼ cup Parmesan cheese, grated

kosher salt

1 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

extra virgin olive oil (+ more if needed)

¼ cup extra virgin olive oil (+ more if needed)

Seafood Stock

prawn shells

1 pound prawn shells

olive oil, divided

3 tbsp olive oil, divided

carrots, roughly chopped

2 carrots, roughly chopped

large onion, quartered

1 large onion, quartered

celery stalks, roughly chopped

2 celery stalks, roughly chopped

tomato paste

¼ cup tomato paste

dry white wine

1 cup dry white wine

water

2 quarts water

parsley leaves and stems

7 parsley leaves and stems

garlic head, halved

1 garlic head, halved

black peppercorns

1 tbsp black peppercorns

bay leaves

2 bay leaves

Chicken Stock

Celery

Celery

Carrots

Carrots

Leeks

Leeks

Parsnips

Parsnips

Turnips

Turnips

Garlic (entire head)

Garlic (entire head)

White onions

White onions

Chicken spines or wings

Chicken spines or wings

Vegetable or canola oil

Vegetable or canola oil

Fresh thyme

Fresh thyme

Fresh parsley

Fresh parsley

peppercorns

whole peppercorns

Vegetable Stock

white onion

1 white onion

ribs celery

4 ribs celery

bulb fennel

1 bulb fennel

parsnip, peeled

1 parsnip, peeled

carrots

3 carrots

leek

1 leek

small head cauliflower

1 small head cauliflower

beets

2 beets

Vegetable oil

Vegetable oil

Sprigs of fresh thyme

Sprigs of fresh thyme

Small head of garlic, halved

Small head of garlic, halved

parsley

1 bunch parsley

dried bay leaves

2 dried bay leaves

whole black peppercorns

1 tbsp whole black peppercorns

dried porcini mushrooms

1 handful dried porcini mushrooms

dried kombu

2 sheets dried kombu

DIRECTIONS

Risotto

1.

For the Pressure Cooker Method

1.

Add unsalted butter and olive oil to the bowl of a pressure cooker. Turn the pressure cooker on high to melt the butter

unsalted butter, divided

2 tbsp unsalted butter, divided

olive oil, divided

1 tbsp olive oil, divided

2.

Once the pot is heated and the butter is melted, add the chopped onion. Cook the onions until they are translucent and tender, about 3-5 minutes.

large white onion, finely chopped

0.5 large white onion, finely chopped

3.

Add the crushed garlic and cook until the garlic is fragrant about 30 seconds

garlic, crushed

2 cloves garlic, crushed

4.

Add the Arborio rice and saute until the edges of the rice become translucent about 3 minutes.

Arborio rice

1 cup Arborio rice

5.

Add the white wine and stock. Secure the lid of the pressure cooker and cook under high pressure for 4 minutes.

dry white wine, preferably Italian

½ cup dry white wine, preferably Italian

Stock (Chicken, Seafood, and Vegetable)

3 ½ cups Stock (Chicken, Seafood, and Vegetable)

6.

Manually release the steam from the pressure cooker valve.

7.

Remove the lid and stir vigorously until the risotto comes together.

8.

Add the Parmesan cheese, olive oil, and butter.

Parmesan cheese, grated

0.5 Parmesan cheese, grated

unsalted butter, divided

1 tbsp unsalted butter, divided

olive oil, divided

1 tbsp olive oil, divided

9.

Season with salt and pepper to taste, and then serve immediately.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

10.

For the Stovetop Method

1.

In a large saucepan, heat butter and olive oil.

unsalted butter, divided

2 tbsp unsalted butter, divided

olive oil, divided

1 tbsp olive oil, divided

2.

Add the chopped onion and cook until translucent and tender, about 3-5 minutes.

large white onion, finely chopped

0.5 large white onion, finely chopped

3.

Add the garlic and cook until fragrant, about 30 seconds.

garlic, crushed

2 cloves garlic, crushed

4.

Add the Arborio rice and saute until the edges of the rice become translucent about 3 minutes.

Arborio rice

1 cup Arborio rice

5.

Add the white wine and cook until the liquid is mostly evaporated.

dry white wine, preferably Italian

½ cup dry white wine, preferably Italian

6.

Add the heated stock one large ladle-full at a time. Most of the liquid should be evaporated before adding another ladle of stock. Make sure to keep the risotto at a simmer and to stir consistently during the cooking process.

Stock (Chicken, Seafood, and Vegetable)

3 ½ cups Stock (Chicken, Seafood, and Vegetable)

7.

After about 15-20 minutes, the risotto should be al dente and all of the stock incorporated.

8.

Turn off the heat, and add the Parmesan cheese, olive oil, and butter. Season to taste with salt and pepper, serve immediately.

Parmesan cheese, grated

½ cup Parmesan cheese, grated

olive oil, divided

1 tbsp olive oil, divided

unsalted butter, divided

1 tbsp unsalted butter, divided

9.

*Note:

10.

To make Seafood Risotto, swap the chicken stock for homemade seafood stock (recipe listed below), and substitute 3 tablespoons lobster butter (recipe listed below) in place of the 1 tablespoon olive oil and 1 tablespoon unsalted butter.

11.

To make Pesto Risotto, swap the chicken stock for homemade vegetable stock, and add ½ cup basil pesto (recipe listed below) to finish.

12.

For the Lobster Butter

1.

Steam the lobster tails and allow the tails to cool slightly before handling them.

medium sized lobster tails

2 medium sized lobster tails

2.

Remove the lobster meat from the shells (reserve) and devein tails.

3.

Roughly chop the lobster meat and then, place it in a food processor. Process the meat until pureed and reserve.

4.

Over a double-boiler, melt the butter.

unsalted butter

1 stick unsalted butter

5.

Finely chop the reserved lobster shells. Add the shells to the melted butter and cook for an additional 10 minutes.

6.

Removed the butter from the heat and strain through a double layer of cheesecloth or a clean dishtowel. (Be careful as this mixture will be hot and sharp from the shells.)

7.

Chill the butter over an ice bath and add the reserved chopped lobster meat.

8.

Stir to combine and reserve in the fridge until ready to use.

9.

For the Basil Pesto

1.

Combine basil leaves, garlic, pine nuts, Parmesan cheese, salt, pepper, and about ½ of the extra virgin olive oil in the base of a food processor. Process the pesto until well combined and homogenous.

(packed) basil leaves

1 cup (packed) basil leaves

large garlic

2 cloves large garlic

pine nuts, toasted

3 tbsp pine nuts, toasted

Parmesan cheese, grated

¼ cup Parmesan cheese, grated

kosher salt

1 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

extra virgin olive oil (+ more if needed)

¼ cup extra virgin olive oil (+ more if needed)

2.

Slowly add the remaining olive oil until the mixture becomes fluid but not overly liquidy.

3.

Reserve the pesto in an airtight container until ready to use.

Seafood Stock

1.

For the Seafood Stock

1.

On a large rimmed baking sheet, add prawn shells and toss with olive oil.

prawn shells

1 pound prawn shells

olive oil, divided

2 tbsp olive oil, divided

2.

Roast the shells at 375°F for 10 minutes or until red.

3.

In a large pot, heat another tablespoon of olive oil over medium-high heat. Add carrots, onion, and celery and cook until lightly browned about 5 minutes.

olive oil, divided

1 tbsp olive oil, divided

carrots, roughly chopped

2 carrots, roughly chopped

large onion, quartered

1 large onion, quartered

celery stalks, roughly chopped

2 celery stalks, roughly chopped

4.

Add the tomato paste and cook for 1 minute.

tomato paste

¼ cup tomato paste

5.

Deglaze the pot with the white wine and stir to combine.

dry white wine

1 cup dry white wine

6.

Add the water, roasted prawn shells, parsley, garlic, peppercorns, and bay leaves.

water

2 quarts water

prawn shells

1 pound prawn shells

parsley leaves and stems

7 parsley leaves and stems

garlic head, halved

1 garlic head, halved

black peppercorns

1 tbsp black peppercorns

bay leaves

2 bay leaves

7.

Simmer the stock for 45 minutes. Use immediately, or chill the stock over an ice bath and refrigerate until ready to use.

Chicken Stock

1.

Add roughly chopped and peeled aromatics like celery, carrots, leek, parsnip, onions, turnip, and garlic.

Celery

Celery

Carrots

Carrots

Parsnips

Parsnips

Leeks

Leeks

Turnips

Turnips

Garlic (entire head)

Garlic (entire head)

White onions

White onions

2.

Along with the vegetables, add in some chopped leftover chicken spine or neck. If not available, chicken wings work.

Chicken spines or wings

Chicken spines or wings

3.

In a large pot, add oil and bring to a shimmer then add in the chicken bones/wings and brown.

Vegetable or canola oil

Vegetable or canola oil

Chicken spines or wings

Chicken spines or wings

4.

Once the chicken begins to brown, add in the vegetables, fresh herbs, and peppercorns.

Fresh thyme

Fresh thyme

Fresh parsley

Fresh parsley

peppercorns

whole peppercorns

5.

Bring stock to a bare simmer skimming any scum off the top. Simmer for 4-12 hours.

6.

Drain the solids out of the stock and set stock aside but keep warm or chilled until ready to use.

Vegetable Stock

1.

For the Vegetable Stock

1.

To make homemade vegetable stock, thinly slice all vegetables using a mandoline. Put all of the vegetable slices in a large bowl and drizzle with vegetable oil. Stir to make sure every piece is evenly coated with oil.

white onion

1 white onion

ribs celery

4 ribs celery

bulb fennel

1 bulb fennel

parsnip, peeled

1 parsnip, peeled

carrots

3 carrots

leek

1 leek

small head cauliflower

1 small head cauliflower

beets

2 beets

Vegetable oil

Vegetable oil

2.

Preheat your oven to 375ºF. Spread vegetable slices out evenly onto 2 large rimmed baking sheets. Roast for anywhere from 30 minutes to 1 hour. Remove from the oven and toss every 15 minutes so that nothing burns.

3.

Add the roasted vegetables to a large dutch oven or stockpot. Add thyme, garlic, parsley, bay leaves, and peppercorns.

Sprigs of fresh thyme

Sprigs of fresh thyme

Small head of garlic, halved

Small head of garlic, halved

parsley

1 bunch parsley

dried bay leaves

2 dried bay leaves

whole black peppercorns

1 tbsp whole black peppercorns

4.

Cover with cold water and bring to a simmer. Also add umami boosters now, like dried porcini mushrooms and kombu.

dried porcini mushrooms

1 handful dried porcini mushrooms

dried kombu

2 sheets dried kombu

5.

Let simmer for 45 minutes-1 hour, and then strain.

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