СМАК. В гостях Ирина Пегова. Готовим ризотто

Dear subscribers, there's a temporary 35% discount on the Smak Signature Apron at Wildberries: https://www.wildberries.ru/catalog/15... Hello everyone! A short, important announcement: We'll be meeting on October 4th at 8:00 PM at the concert hall on Novy Arbat (Moscow, Novy Arbat, 36). Andrey Makarevich Yo5. And today we're meeting with the wonderful actress Irina Pegova.   / pegovairina   Walk, Space as a Premonition, Passenger, Doctor Richter, Godunov, and so on and so forth. And the most important role today: the chef in the SMAK kitchen. We'll be making risotto. It only seems like a simple dish. In fact, it has many nuances. Enjoy watching :) ____________________________________ What is risotto and how to cook it properly? First, you need to make the broth. It can be vegetable, chicken, mushroom, beef, or fish. If you're really lazy, grab some bouillon cubes and keep it to yourself. While the unlucky ones are making the broth, the rest of us go mushroom hunting. The best choice is to pick porcini mushrooms that aren't wormy. If you're unlucky, try picking ones with worms—they're also meat. Time to start cooking. Chop the onion and fry it in a frying pan, then crush the garlic. Separate the worms from the mushrooms and add them to the pan. Pour in the dry white wine. Add one portion inside, the other outside. Wait 3-5 minutes, and then add the rice. Experts recommend using Arborio, Carnaroli, Baldo, or Vialone Nano rice. Andrey Makarevich adds three fists of rice. Let's write in the comments how much rice you have in your fists. When you feel the rice starting to dry out, start pouring in the broth and stirring. Stir and pour. The rice should begin to swell. Fry, fry, fry...towards the end, add salt and spices to taste. Add a generous amount of butter and pour in the cream. The entire process takes about 15-20 minutes, depending on the type and quality of rice. Taste it—the grains should be soft on the outside and still slightly firm on the inside (but not hard). If you've found good Parmesan cheese, grate it at the very last moment before serving. ________________________________________