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  • hello this is Chef John from foodwishes.com with broken spaghetti risotto we

  • know you're tired of all your pasta side dishes

  • you need something new and exciting so ironically we're gonna fix that problem

  • with something broken but before we get to the pasta we got to talk about

  • stock so ideally you're going to use a really nice homemade chicken broth which

  • is what i have simmering here all this was with some leftover garlic and herb

  • chicken

  • and by the way if you remember our broth lesson

  • i told you not let it boil cause it'll get cloudy I let mine boil

  • for this dish it's not really going to matter but i did want to illustrate that because

  • that's what will happen if your heats too high when you're cooking a stock

  • and of course if you don't have homemade no worries just get a nice all-natural

  • chicken broth

  • and you'll be fine

  • alright so our broth is ready we're also going to need some of this cut spaghetti

  • which is more commonly referred to as broken spaghetti because most people

  • don't buy it like this

  • they break their own up

  • but we need one cup of broken spaghetti we're going to head over to the stove where I have a pan

  • on medium heat I'm going to put one glug of olive oil in I'm going to dump in a cup of

  • broken spaghetti and what we're gonna do is slowly or not that slowly but kinda

  • slowly toast that over medium heat

  • until it turns a beautiful golden nutty brown

  • now this is one of those recipes thats super easy and relatively fast

  • this is probably gonna be like fifteen minutes start to finish but you can't

  • walk away

  • if you walk away from that pasta you're gonna cook it too dark and it'll kind of

  • reck the recipe

  • so under toasting it is fine but if you get it too dark brown it's going to have

  • kind of an off taste should be very careful you want to stir continually

  • until you have something that's pretty much exactly that color

  • alright so that's looking perfect at that point I'm going to toss in some minced garlic and just give that a very

  • quick thirty second sizzle in that broken spaghetti and then we're gonna

  • immediately dump in the first addition of hot broth

  • so my stock pot is right next to this pan

  • I dumped in about a half a cup I'm going to raise the heat up to medium high

  • so I'm going to put the first edition in and I'm going to stir stir stir

  • that's gonna absorb and soak in relatively quick

  • maybe two three minutes at which point I'm going to add another splash of stock and

  • we're gonna do the same thing until all the stocks added and i'm gonna give you

  • all the measurements of course so the reason this technique is referred to as a

  • risotto quote unquote

  • is because we're using that same technique of

  • dumping some stock in cooking it until it's absorbed dumping more in cooking it etc

  • okay so same drill here you're just gonna cook stirring over medium

  • high heat and when it looks like most of the liquids absorbed you add a little

  • more if it needs it of course you're gonna stop when the pasta has the

  • texture you're looking for

  • so I believe my cooking time when i started adding the liquid

  • was about ten minutes I know the package says like six but it's gonna take longer

  • to cook than if you were to just boil it in water but don't worry about time again

  • you're going until the stocks absorbed

  • and the pasta is tender

  • and of course depending on the size your pan and how high your heat is

  • you may need a little more or a little less broth but that's okay that's

  • cooking

  • we're always adjusting as we go

  • and when it just almost look like it was starting to dry out that's the perfect

  • time to give it a little taste a little test

  • at this point i usually turn my heat down to medium low so things don't go

  • so quick

  • so I'm going to give this a little taste for salt i'm also going to check how close the pasta is

  • so mine was just to that al dente point I enjoy

  • so I'm gong to add some salt here I'm also going to add some red pepper flakes you can of course

  • use cayenne or of course like a million other things

  • and once you've adjusted your seasoning

  • you're pretty much done

  • again my heat is on medium low here and just giving it a stir

  • and I'm just waiting for that perfect point where the broth is absorbed

  • the pasta is cooked and it looks like that

  • now to finish we're going to turn the heat off

  • we're going to add some fresh italian parsley and some cheese, I'm using pecorino romano

  • you can use reggiano parmesan of course

  • and once that's stirred in you're done

  • and by the way don't think that shine is just from the olive oil there's really

  • not that much olive oil in this

  • that's actually the rich reduced chicken broth

  • kind of coating those noodles with that beautiful sticky goodness

  • so awesome

  • what an interesting and fun to make and delicious to eat pasta dish maybe a little

  • more cheese over the top up to you you're the boss of your broken spaghetti

  • alright let me take a taste of this, just so so good very flavorful

  • all those noodles are separated they're not stuck together

  • has a nice to toothsomeness to it

  • and toasting it before we added the liquid gives it this great little subtle toasty

  • flavor it's really really beautiful so i just did a small portion as a quick side

  • dish you could also make a larger portion

  • throw in some veggies and some shredded chicken and you would have

  • a fantastic full meal

  • so anyway i hope you give that a try

  • head over to foodwishes.com for all the ingredient amounts and more info as

  • usual

  • and as always enjoy!

hello this is Chef John from foodwishes.com with broken spaghetti risotto we

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美食製作Broken Spaghetti 'Risotto' Pasta Recipe (Broken Spaghetti 'Risotto' Pasta Recipe)

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    Pan-Shy Gang   發佈於 2015 年 01 月 20 日
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