Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.
Speaker 1: My name is Bobby Flay, and I'm here with my
Speaker 1: daughter and co host, and I'm Always Hungry. Sophie and
Speaker 1: I gather around my stove to cook together. Well you cook,
Speaker 1: I asked the questions, and eat the food and does
Speaker 1: any food left? We come to the table together to
Speaker 1: share a meal, connect as a family, and tell the
Speaker 1: stories that matter to us. All right. So, so if
Speaker 1: you were talking about a very important ingredient, one of
Speaker 1: the most important ingredients worldwide. Rice. You know, rice is
Speaker 1: one of those things you know, don't take it for granted.
Speaker 1: It's so incredibly important. You know, over half the world
Speaker 1: considers it like their staple food. Someone you must feel
Speaker 1: like every single culture has a rice culture when it
Speaker 1: comes to cuisine and um, you know, there's different different
Speaker 1: sizes and shapes, and they're used for different things, and
Speaker 1: they are cooked in different ways. You know, whether they're
Speaker 1: long grain or medium grain or short grain. Rice is
Speaker 1: you know, the first kinds of rice that I think
Speaker 1: about are, well, there's long grain rice. So you cook
Speaker 1: like a pea life, so to speak. Basically, you know rice,
Speaker 1: then you you can add some onions or garlic or
Speaker 1: some aromatics to it or not. And then you add
Speaker 1: some sort of liquid. It could be some sort of broth,
Speaker 1: or it could just be water um some kind of stock,
Speaker 1: and then you, you know, you you bring it to
Speaker 1: a boil, you cover it, and you turn it down
Speaker 1: to a simmer, and you you basically make fluffy rice.
Speaker 1: And then you know, I think about you know, the
Speaker 1: shorter green rice is rice? Is rice is plural? Or
Speaker 1: is it rice plural? Is plural? Rice is plural? Okay,
Speaker 1: so I won't be saying, right, thank you for my
Speaker 1: grammar lesson, Sophie, appreciate that. What's the difference between brown
Speaker 1: rice and white rice? That's it? I mean no, but
Speaker 1: I mean, you know, look, I mean rice is basically
Speaker 1: the it's a seed of like a species of grass. Okay. So,
Speaker 1: and I guess people think of brown rice is just
Speaker 1: like a healthier version of white rice. I don't really
Speaker 1: know that to be true. It just seems that way
Speaker 1: because it's got that none of your flavor to it.
Speaker 1: But so when I think of different rice, I mean
Speaker 1: I think a brown rice too, But I eat less
Speaker 1: brown and rice than I eat white rice. But so
Speaker 1: then you know, there's a long grain rice so we
Speaker 1: just talked about, which is like that sort of classic
Speaker 1: peel off. You make that fluffy rice, you serve it
Speaker 1: with every dish you can imagine. And you know, one
Speaker 1: of the great things about rice in general is it
Speaker 1: could be flavored by so many basically anything. And we'll
Speaker 1: get to that in a little a little bit, um,
Speaker 1: a little bit later. But you know, like as I
Speaker 1: was saying, like rice is probably you know, one of
Speaker 1: the most important food crops period in the world globally
Speaker 1: from a nutritional standpoint. Um, you know, from caloric intake.
Speaker 1: You know, it a little bit goes a long way.
Speaker 1: It's it's something at you know, a lot of it
Speaker 1: has a lot of sort of peasant origins because it
Speaker 1: can feed a lot of people for very little money. Um.
Speaker 1: And then you can be incredibly creative with it and
Speaker 1: of course make a taste however you want to make
Speaker 1: a taste. So you know, then there's like things like
Speaker 1: arborrio rice, which is you know, a shorter green rice
Speaker 1: that basically as a creamy texture. It's it's cooked differently
Speaker 1: traditionally than than a rice peel off. Um, you're basically
Speaker 1: adding hot liquid. Again, it could be water or some
Speaker 1: broth or some stock, etcetera. You know, in any iteration.
Speaker 1: It could be vegetable broth, or it could be shrimp stock,
Speaker 1: it could be chicken stock, you know. And you basically
Speaker 1: you're adding as you're stirring the arborrio rice, you're adding
Speaker 1: the the broth until it absorbs it. And basically what
Speaker 1: happens is it just it absorbs its volume by like
Speaker 1: three times, so it gets really plump um. It basically
Speaker 1: just kind of drinks all that all that broath as
Speaker 1: you're adding it until it softens doesn't and it takes
Speaker 1: a while. You know, it takes somewhere between you and
Speaker 1: forty minutes, depending on all your variables. Yeah. So one
Speaker 1: of the things that I get made fun of a
Speaker 1: lot of Beat Bobby Flay is how often I make
Speaker 1: crispy rice really yeah, because it's like one of my
Speaker 1: go to winning moves because it's so good. Well that's
Speaker 1: why I make it. I Mean, one of the things
Speaker 1: that people miss sometimes when they're doing Beat Bobby Flay
Speaker 1: is that you have to think about how the judges
Speaker 1: are gonna taste it. You know, they're gonna take a
Speaker 1: bitter two, and they're gonna have the first impression immediately.
Speaker 1: So having contrast to texture in a dish is just
Speaker 1: as important as what it tastes like it looks like,
Speaker 1: you know, And a lot of people come there and
Speaker 1: they have all these bells and whistles on the dish,
Speaker 1: but they don't mean anything. It's like the judges would
Speaker 1: rather have like something crispy or crunchy than some white shruffles,
Speaker 1: you know what I'm saying. That's that's that's it's all
Speaker 1: about making decisions. So I mean, one of the things
Speaker 1: that people don't realize is like we have a hundred
Speaker 1: and fifty people on that are on that show, between staff,
Speaker 1: audience and contestants and all that, and everybody's rooting against me. Yeah, everybody,
Speaker 1: all the people that work for my production company and everybody,
Speaker 1: and so like you can hear like when I break
Speaker 1: out the cast iron pants and make crispy rice, like
Speaker 1: there's a collective like h in the control room because
Speaker 1: they know that I'm gonna that's gonna doesn't guarantee a win,
Speaker 1: but it's your secret weapons, one of my secret weapons,
Speaker 1: so we're gonna be anyway. It's also one of my
Speaker 1: secret weapons at home because it's so good and so
Speaker 1: like when I make things like curries and things like that,
Speaker 1: I want to make rice with it. Sometimes I just
Speaker 1: like do like a fluffy rice, but something like having
Speaker 1: that those little crispy bits along with the fluffiness of
Speaker 1: the rice is really so good. Yeah, So we're gonna
Speaker 1: make crispy cocdut and sky and rice. But it all
Speaker 1: has also has cilantro in it, some lime zest, very fragrant,
Speaker 1: crispy crunchy, and you start with rice that's already cooked.
Speaker 1: So this rice I made with coconut milk. Sometimes I
Speaker 1: just make it with coke like on sweet and coconut milk.
Speaker 1: Sometimes I use coconut milk and water. Like a lot
Speaker 1: of times i'm beat, That's what I'll do so it's
Speaker 1: not it's not too overly fatty, you know. Um. And
Speaker 1: then what I do is I quickly, you know, because
Speaker 1: there's a forty five minute time when I'm beat. I
Speaker 1: cooked the rice and I spread it on a sheet pan,
Speaker 1: and then I put it in the in the freezer
Speaker 1: to stop it from cooking. And then I you know,
Speaker 1: towards the end of you know, before before I'm gonna plate,
Speaker 1: like maybe ten minutes before the time is up. I
Speaker 1: get a cast iron pan and on the stove, get
Speaker 1: it high heat, put some canoa oil in there, and
Speaker 1: then I start crisping the rice. Okay, making rice is hard, Yes,
Speaker 1: it is, because it's a balance. It is a balance,
Speaker 1: and you know, my rice doesn't always come out perfectly.
Speaker 1: I mean again, like when I'm cooking like classic long
Speaker 1: grain rice, you know, I basically to me, what would happen?
Speaker 1: You know, this is one of those things where it's
Speaker 1: like there's little things that make a difference in your
Speaker 1: final products. So like my basic rice recipe would be like,
Speaker 1: let's say it's a cup of rice. So I take
Speaker 1: a cup of uncooked rice, long grain rice, and I
Speaker 1: usually I usually put some aromatics. So I put aromatics
Speaker 1: in everything. So like onions, garlic, let's just say onions.
Speaker 1: Let's just say onions and garlic. So I tell it,
Speaker 1: put the rice over it, let it get a little
Speaker 1: bit um uh wet from the from the oil that
Speaker 1: you're cooking in, the aromatics in and then so for
Speaker 1: each cup of rice, I put in about one between
Speaker 1: one and three quarters and one and seven eights of liquid.
Speaker 1: So again, it could be chicken stock, it could be
Speaker 1: shrimp stock depending on what I'm cooking, or could be water.
Speaker 1: So it's just less than two to one. What are
Speaker 1: you putting it in a pot like a sauce pot.
Speaker 1: So so basically a lot of recipes will see you'll
Speaker 1: see two to one. I like a little bit less
Speaker 1: liquid because I don't want my rice to be overcooked.
Speaker 1: Then you bring it to a boil and then you
Speaker 1: cover it and you turn it down to a very
Speaker 1: low simmer, and somewhere around fifteen minutes, take it off
Speaker 1: the heat, leave it covered for about five minutes, and
Speaker 1: then you take a fork and you fluff it. And
Speaker 1: what I do is I usually take it out of
Speaker 1: the pan and lay it on a sheep pan so
Speaker 1: it's one even layer so that the bottom of the
Speaker 1: rice isn't cooking more than the top of the rice.
Speaker 1: You see what I'm saying, because it's still hot. That's
Speaker 1: that's sort of a very basic rice recipe. Then what
Speaker 1: do you do with the sheep pand do you put
Speaker 1: it in the refrigerator? You just leave it out depends
Speaker 1: if I'm going to eat it sort of momentarily at
Speaker 1: least leave it out. If it's if I'm going to
Speaker 1: make crispy rice or I'm going to eat it later,
Speaker 1: I cover it and put it in the refrigerator. I
Speaker 1: tried to make rice in the oven once. What do
Speaker 1: you mean I put it in the oven? You can
Speaker 1: do that didn't come out right? Why do you do
Speaker 1: that to throw it out? I don't know. I've read
Speaker 1: it online a lot of people well now and like
Speaker 1: rice makers are so popular, so many people have those
Speaker 1: in their homes. But I in a in a pinch,
Speaker 1: I got a Trader Joe's and I buy the frozen
Speaker 1: rice and I put it in my microwave for three
Speaker 1: minutes and it's it's perfect. Oh god, I told you
Speaker 1: you are not gonna like how I made rice. I
Speaker 1: just listen. One of the things that I love is
Speaker 1: that you're cooking more on your own because you're interested
Speaker 1: in doing it. This is not this is kind of
Speaker 1: a newish thing, correct, Because when you were a kid,
Speaker 1: you had no interest. You just like just feed me.
Speaker 1: So now that you're an adult on your own, living
Speaker 1: your own life, you're actually trying a lot of things
Speaker 1: at home. But like you can easily just text me
Speaker 1: and ask me a question and it literally will like
Speaker 1: it might not be a perfect answer for you, but
Speaker 1: it's gonna take of the aggravation out of your mind.
Speaker 1: So why don't you do that? I know I should,
Speaker 1: but also it's like, I don't know. I don't think
Speaker 1: that I would tell you to go to Trader Joe's
Speaker 1: and buy frozen rice. That's probably not what I would
Speaker 1: tell you. It's pretty good, you'd be surprised. You know
Speaker 1: what else I like in terms like when talking about
Speaker 1: rice dishes, I love mango and sticky rice delicious the
Speaker 1: best I hadn't I never had it until I went
Speaker 1: actually went to Thailand and it was I ate it
Speaker 1: every day. Yeah, so good. One of the things that
Speaker 1: we haven't talked about yet is, uh, I'm a rice
Speaker 1: pudding fan. You are, Oh my god. It's probably it's
Speaker 1: probably because I know a lot of people don't like
Speaker 1: rice pudding. I do like rice pudding, but there's it's
Speaker 1: that's a texture thing for me. Okay, I mean it's creamy, yeah,
Speaker 1: but I just don't like the little you don't like
Speaker 1: the rice running through the creaminess. Well, when I was
Speaker 1: a kid, when I was in grammar school, your grandmother.
Speaker 1: My mom, Dame Dorothy would take would pick me up
Speaker 1: from school and we go to these Greek diners after
Speaker 1: after school, and you know, she would basically feed me lunch,
Speaker 1: and they the Greek Diners had the best rice pudding.
Speaker 1: And she used to like, she used to try to
Speaker 1: get like like my mom was like this. You know,
Speaker 1: my mom was like a hot mom. You know, she
Speaker 1: was like very pretty and you know, very fun, and
Speaker 1: all the guys and the diners were always in love
Speaker 1: with my mom. So she would try to coax the
Speaker 1: rice pudding recipe at him, and she tried to make
Speaker 1: it a few times at home and it was got
Speaker 1: awful and I'd be like, Mom, what happened. She's like,
Speaker 1: I don't think they're giving me the right recipe. They're
Speaker 1: keeping it from me. So I'm so like I've had
Speaker 1: I've I've kind of like secretly every once in a
Speaker 1: while gone into quest to make really good rice pudding
Speaker 1: like the Greek diners made in New York City, and
Speaker 1: it's so good and it has sentamon on it, which
Speaker 1: is one of the things that I love. Of course,
Speaker 1: I don't like raisins in my rice pudding, but I
Speaker 1: like I like I like, I'm a rice pudding fan
Speaker 1: for sure, Um, but it has to be good and
Speaker 1: then um, you know, and then like when you think
Speaker 1: about like the most famous rice tissues in the world,
Speaker 1: obviously Pia comes into comes into mind. And you know
Speaker 1: Pier is one of you know, it's it originated in Valencia,
Speaker 1: in Spain. And do you know what the classic Valencian
Speaker 1: is probably the original one. It's um, it's actually rabbit
Speaker 1: and snails and sometimes chicken. Yes, that the classic Valenciana.
Speaker 1: But you know, I would say the most popular one,
Speaker 1: and now is you know you would see is like
Speaker 1: obviously the rice first of all is cooked with saffron,
Speaker 1: and sometimes it's like trees are running through the rice.
Speaker 1: And then there's like different kinds of shellfish, you know,
Speaker 1: it could be lobster or shrimp, you know, clams, muscles,
Speaker 1: you know, whatever you have available, and then chicken in
Speaker 1: there as well. And then a lot of times what
Speaker 1: they do is they make a lemon alioli or ioli
Speaker 1: alioli is the Spanish version, same thing. Basically, it's like
Speaker 1: a garlicy saffron mayonnaise lemon and then they when they
Speaker 1: mix the pie up, they kind of lacquerate with this
Speaker 1: alioli at the end and it just counts. Yeah, it's
Speaker 1: so good. It gives it a nice richness obviously gives
Speaker 1: it that burst of lemon flavor as well. But the
Speaker 1: key to it is what we're saying before is the
Speaker 1: bottom of the of the piea pan is the sakarrot
Speaker 1: or the crust, and that's what gives it an amazing texture.
Speaker 1: And of course you can make you know, pie a
Speaker 1: is in all kinds of you know, different flavors. Especially
Speaker 1: there's a few different a few different rice that you
Speaker 1: can use for for pia. Colaspara is one, bomba is one.
Speaker 1: They're very similar to aar boreo rice. They're kind of
Speaker 1: short and plump, and again they really absorb a ton
Speaker 1: of liquid, so they you know, they basically if you
Speaker 1: start with if you start with a cup of colas
Speaker 1: bar or bomba rice, you're getting like three or four cups.
Speaker 1: I mean, it really expands and it basically just drinks
Speaker 1: up that liquid and that's what what what makes it
Speaker 1: so flavorful. I can taste the coconut in this rice. Yeah,
Speaker 1: don't forget the coconut. You know, has like some inherit,
Speaker 1: sweetness in it, sugar in it. So yeah, but you
Speaker 1: can't want to burn it. So what I do is,
Speaker 1: so now the rice is in the canola oil. You
Speaker 1: can hear its crisping, and I take the back of
Speaker 1: a metal spachela, not the rubber one, of the metal one,
Speaker 1: and I push it down so it's even and so
Speaker 1: that there's so that all the surface of the pan
Speaker 1: and the oil is hitting as much of the rice
Speaker 1: evenly as possible, and that's going to create crustiness. And
Speaker 1: this is this is one of the things like you'll
Speaker 1: see like crusty or crispy rice dishes, and lots of
Speaker 1: different cultures like in Paea it's soak rot, which is
Speaker 1: the bottom of the crust. A lot of Persian rice
Speaker 1: dish dishes have that crustiness as well. It's really you know,
Speaker 1: I didn't create this, but I just love it. And
Speaker 1: I'm gonna slice of some scallions, so coconut scallions. You know,
Speaker 1: you do do things like you can put like ginger
Speaker 1: in hills. Well it would be nice, but usually I
Speaker 1: mean I'm serving this as a foil for something that's
Speaker 1: very high in flavor. So some kind of curry of
Speaker 1: some sort of like a red curry or a green curry,
Speaker 1: or even like an Indian yellow curry or something like that.
Speaker 1: And then I take the zest of the limes and
Speaker 1: I put it in there as well. Okay, so you
Speaker 1: so you just kind of so you're basically frying the
Speaker 1: rice basically, you know, And and now I can really
Speaker 1: start to smell the coconut too, you know, because it's
Speaker 1: it's cooking, and as I said, you know, there's some
Speaker 1: inherent sugar in there, so from the coconut milk, and
Speaker 1: like it's uh, you know, it's going to help caramelize
Speaker 1: through the race of tiny bit. So would you just
Speaker 1: serve this in in the cast iron? You couldn't serve
Speaker 1: it in the cash iron, um, but usually I get
Speaker 1: it out of the cash iron, so it's stops it
Speaker 1: from cooking. I put it. I just put it in
Speaker 1: a decorative bowl. You got a lot of those, yeah, um.
Speaker 1: And then of course you're like, you know, we were
Speaker 1: talking about like the fluffier rices, the more classic fluffy
Speaker 1: rices that we see create to serve with like stews
Speaker 1: and you know, curries and kind of brothy dishes could
Speaker 1: be vegetables could be meats, could be fished, doesn't matter.
Speaker 1: I did. I did a story about this small business
Speaker 1: that that started during the pandemic called Golden Rice. Did
Speaker 1: you seem to posted about that? Tell me about that.
Speaker 1: It's a Persian dish um to sheen to sheen. Yeah,
Speaker 1: I want to make sure I'm pronouncing that right. Um.
Speaker 1: But it's this mother daughter that started this this pop
Speaker 1: up and it almost looks like a cake, like the
Speaker 1: way that they present the cake. Yeah, with the way
Speaker 1: they present the right because they're basically doing what we
Speaker 1: did was, which is they crisp it up in a pan,
Speaker 1: but they don't break it up right. They keep it
Speaker 1: as a like a like a exactly, so it has
Speaker 1: the shape of the pan, but it's crispy on all sides.
Speaker 1: It's so good. It's so good, Oh my god. And
Speaker 1: you can you like you have to. People are obsessed
Speaker 1: with it. Now you have to. You have to order
Speaker 1: ahead of time. Really, do you know what dirty rice is?
Speaker 1: M I don't know. It's chicken livers. Okay, you see
Speaker 1: that in Louisiana a lot. I love it. It's it
Speaker 1: makes like like like a dirty martini is made with
Speaker 1: you know, vodka, or gin with with the olive juice,
Speaker 1: so it gives it that sort of like that dirty
Speaker 1: kind of look and feel and flavor. So chicken livers,
Speaker 1: which I have to say, I'm a huge fan of
Speaker 1: chicken livers. Chicken livers and rice is so good at
Speaker 1: dirty rice so good. That's not really my thing. I
Speaker 1: like serving that with duck. I used to do. I
Speaker 1: used to serve that at Bar American duck. Also spicy tuna.
Speaker 1: Crispy rice is like, oh yes, I don't know, one
Speaker 1: of the most popular dishes ever. Yeah, that's good. I mean,
Speaker 1: that's that's like. I also like, I am such a
Speaker 1: sucker for fried rice from like a Chinese restaurant with
Speaker 1: a little shrimp. Do you get tenn ingredient fried rice?
Speaker 1: That's my go to? What does that mean? Just every ingredient.
Speaker 1: It's like shrimp, broccoli, you know, ten ingredients. I'm like, oh,
Speaker 1: ten ingredients. Like, I'm such a sucker for like marketing
Speaker 1: on menus, like if it says crispy I'm ordering, yeah, right,
Speaker 1: if it says ten ingredient fried rice, Like do you
Speaker 1: want ten ingredient fried rice? Or do you want just
Speaker 1: pork fried rice? I mean like I feel like I'm
Speaker 1: getting a bargain. Yeah, I'm being nine free ingredients. There's
Speaker 1: a there's also at night Market they do like a
Speaker 1: crab fried rice and that is so good. Oh my god,
Speaker 1: at night Market, that's right, that's near Yeah, yeah, down
Speaker 1: the street. I like that. Yeah, I haven't been there
Speaker 1: in a while. Oh my god, let's go. Let's go
Speaker 1: for that. Food is really spicy. I like that. Yeah.
Speaker 1: So then you know, while the rice is cookie, I
Speaker 1: sprinkle some of the scullions on top, some of the
Speaker 1: wine zest. Very powerful. The smell is very powerful. It's
Speaker 1: very freevorite, salt and pepper. Yeah it smells good. Yeah,
Speaker 1: it smells great. So you kind of like take a
Speaker 1: peek at what's happening with the rice. I don't think
Speaker 1: it's quite ready yet. Now, you know, cash iron is great,
Speaker 1: and a non stick pan works as well, but cash iron,
Speaker 1: you know, obviously holds the heat really nicely. You can
Speaker 1: see that, you can start to see the edges of
Speaker 1: getting that's sort of golden crispiness. This stuff is like
Speaker 1: so good. I love this, Like with a shrimm curry
Speaker 1: or a fish curry or a chicken curry, even like
Speaker 1: a duck curry is good. Curry curry. It's good. It
Speaker 1: doesn't have to be like dark. It just has to
Speaker 1: be crispy, because that's the two. Yeah. And also you
Speaker 1: don't yeah, see that's perfect. It's like you don't want
Speaker 1: all of it to be crispy. You want a combination
Speaker 1: of fluffy and crispy. And it goes infest and then
Speaker 1: why are you doing that when we're gonna kind of
Speaker 1: flip it over and then do the outside just a
Speaker 1: little bit, and then the scions in the line I'm
Speaker 1: get distributed into the coconut rice. You also use coconut
Speaker 1: place on the tun if you want. Yeah, you love coconut,
Speaker 1: Yeah you do? You like coconut? Yeah you do? Not
Speaker 1: like it? Yeah? I know I like it? Now what happened?
Speaker 1: I don't know. You went to coconut school. All right,
Speaker 1: that's good. Now I want to make curry, right. That's
Speaker 1: one of the things about having like cans of tie
Speaker 1: red curry and green curry and I covered all the time,
Speaker 1: and some coconut milk. You can make anything taste so good.
Speaker 1: You know, you have some proteins or even some vegetables
Speaker 1: and you combine the coconut milk, and you toast the
Speaker 1: curry paste and a pan a little bit at the
Speaker 1: coconut milk, some lime, some freshure herbs. It's I mean,
Speaker 1: it's just such a delicious nous. And then if you
Speaker 1: serve it with this crispy coconut sky and rice, m hmm.
Speaker 1: I often find, like a lot of people, especially in
Speaker 1: the United States, they I think that there's a tendency
Speaker 1: to make risotto too thick and it should really be brothy.
Speaker 1: Do you make risotto often? Um? Often would be a stretch.
Speaker 1: I probably make it more than most people make it
Speaker 1: because I love cooking Italian food, but I cook pasta
Speaker 1: more than I cook risotto. Whenever I cook risotto, I'm
Speaker 1: really happy I did it. Yeah, sometimes I forget to
Speaker 1: make it. I know, it's so good. I think of
Speaker 1: risotto is like a really good platform for shellfish, Like
Speaker 1: it's really good for shrimp, with scallops, with lobster, with clams,
Speaker 1: with oysters, so good, so good, I mean. And then
Speaker 1: but the key to those things is using the broths
Speaker 1: that you're cooking with. So if you just if you
Speaker 1: just cook risotto, and let's just say, it's like, you know,
Speaker 1: using water, it's gonna be end even if you put
Speaker 1: shrimp at the end, Like the shrimp will taste like shrimp,
Speaker 1: but the rice won't take like taste like shrimp. So
Speaker 1: you want to use the shrimp stock exactly. And I
Speaker 1: always tell people when you go to your fishmonger, I
Speaker 1: know it's a pain, but it's worth it. By the
Speaker 1: shrimp with the shells on it. Take the shells off
Speaker 1: the vane the shrimp. Then you have a clean shrimp.
Speaker 1: Doesn't take that long. Then you make and like literally
Speaker 1: as I'm cleaning them, I'm making shrimp stocks. I take
Speaker 1: the shells, I take some water, I take maybe an onion,
Speaker 1: maybe a little white wine, a touch of like tomato paste,
Speaker 1: and then you know, thirty forty minutes later, you know,
Speaker 1: you simmer it. You have beautiful shrimp stock, and it
Speaker 1: brings so much flavor. And they gave you the shrimp
Speaker 1: shells for free. Use them. So in terms of like
Speaker 1: like like Risotto's people, well, I was just gonna say,
Speaker 1: people are intimidated by Risotto. So obviously it makes sense
Speaker 1: if you're saying that to me, because the bottom line
Speaker 1: is with Risotto, for the most part, you can't leave
Speaker 1: the stove. I mean you can for a second, but
Speaker 1: like the bottom line is that once you start cooking
Speaker 1: the risotto, you need to stay there and stir and
Speaker 1: add broth and stir and stir and stir until it's cooked.
Speaker 1: And you know, basically what you do is you can
Speaker 1: start with some aromatics. You toast the rice in the pan.
Speaker 1: Was a little olive oil without creating color, just kind
Speaker 1: of get get the rice going. And then you you
Speaker 1: start adding stock in the broth. It absorbs it, it
Speaker 1: gets thick, You add more, it absorbs it. It gets thick,
Speaker 1: you add more, so you and you're constantly stirring, so
Speaker 1: you really have to watch it, and you're you're beating
Speaker 1: up the start so that the starts comes out and
Speaker 1: it basically starts. It starts creating this creaminess without adding
Speaker 1: cream obviously to it. But like you know, I love
Speaker 1: making like mushroom risottos or one of my favorite dishes
Speaker 1: of all times, tomato saffron risotto delicious. I love making
Speaker 1: green risotto too, So you just have It's basically basically
Speaker 1: what you can do is it's almost like pesto wish,
Speaker 1: So like you have a pesto that you can add
Speaker 1: at the very end. Um so it has parmesan cheese
Speaker 1: and it could have some nuts in. It could have
Speaker 1: olive oil, garl like lots of fresh herbs, or you
Speaker 1: can just do like lots of fresh herbs at the
Speaker 1: same time. I love making green pea risotto. Why, I
Speaker 1: don't know. Christina loves green peace so anything. I made
Speaker 1: a green peace soup that she said it was the
Speaker 1: best thing you share, right, it wasn't. But I mean,
Speaker 1: as long as she thinks so with it. Yeah, I
Speaker 1: don't ask questions exactly. I mean, think about it this way, Sophie.
Speaker 1: So like if you're cooking like a like a leg
Speaker 1: of lamb or something, or some kind of roast, like
Speaker 1: when you serve red meat and you drink red wine,
Speaker 1: think about like having a red wine risotto go with
Speaker 1: those those roasts. That's course exactly, it's part of it.
Speaker 1: So like also buco, which is the classic millonaise Italian dish,
Speaker 1: which is veal shank that's braised. It's usually served lastically
Speaker 1: with risotto millonnaise, which is saffron risotto. So you have
Speaker 1: the saffron risotto underneath the veal shank, and then there's
Speaker 1: grim alatta on top, which is like herbs and garlic,
Speaker 1: et cetera, alive oil, orange lemons, ask that kind of stuff.
Speaker 1: But that's a good dish too, That's a nice, hearty dish.
Speaker 1: So risotto can be an appetizer. It can be a
Speaker 1: main course on its own, just like shellfish or lobster risotto,
Speaker 1: which would be great. Or it can be part of
Speaker 1: a bigger story, you know what I'm saying, where it's
Speaker 1: where it plays a sort of supporting role. I think
Speaker 1: you should make me some risotto. How about white truffle
Speaker 1: risotto that situation, or how about a coccio peppe risotto
Speaker 1: that sounds sick? Yeah, I mean lots of peccumino, cheese,
Speaker 1: black pepper, delicious down all right, you got it. Always
Speaker 1: Hungry is created by Bobby Flay and Sophie Fla. Our
Speaker 1: executive producer is Christopher Hasiotis. Always Hungary is produced, edited,
Speaker 1: and mixed by Jonathan howk Stressler. Always Hungry is engineered
Speaker 1: by Sophie Flay. For more podcasts from My Heart Radio,
Speaker 1: visit the I Heart Radio app, Apple podcast, or wherever
Speaker 1: you listen to your favorite shows.