It is important,the rice that you use? Yeah, totally. You've got Arborio rice, which...
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It is important,
the rice that you use? Yeah, totally. You've got Arborio rice, which most
people in the UK use. Carnaroli rice, you know,
and this is Vialone Nano - the grains are slightly smaller. It grows locally, and the stubby
grains are rich in starch, so it's perfect for making
a creamy risotto. The stock's added, bit by bit
on a high heat. We would normally have this
simmering. It's ferociously boiling. You know, in a minute it's going
to have already taken it in. You know, this is very different
from what people do in London, isn't it? Yeah, I'm following
exactly what you say. E va bene cosi? Si. Yeah?
the rice that you use? Yeah, totally. You've got Arborio rice, which most
people in the UK use. Carnaroli rice, you know,
and this is Vialone Nano - the grains are slightly smaller. It grows locally, and the stubby
grains are rich in starch, so it's perfect for making
a creamy risotto. The stock's added, bit by bit
on a high heat. We would normally have this
simmering. It's ferociously boiling. You know, in a minute it's going
to have already taken it in. You know, this is very different
from what people do in London, isn't it? Yeah, I'm following
exactly what you say. E va bene cosi? Si. Yeah?
Full Transcript
00:00:01.000 --> 00:00:03.004
It is important,
the rice that you use?
00:00:03.004 --> 00:00:04.024
Yeah, totally.
00:00:04.024 --> 00:00:06.006
You've got Arborio rice, which most
people in the UK use.
00:00:06.006 --> 00:00:09.096
Carnaroli rice, you know,
and this is Vialone Nano -
00:00:09.096 --> 00:00:12.016
the grains are slightly smaller.
00:00:12.016 --> 00:00:15.028
It grows locally, and the stubby
grains are rich in starch,
00:00:15.028 --> 00:00:18.008
so it's perfect for making
a creamy risotto.
00:00:20.000 --> 00:00:23.012
The stock's added, bit by bit
on a high heat.
00:00:23.012 --> 00:00:25.000
We would normally have this
simmering.
00:00:25.000 --> 00:00:26.002
It's ferociously boiling.
00:00:26.002 --> 00:00:28.006
You know, in a minute it's going
to have already taken it in.
00:00:28.006 --> 00:00:31.016
You know, this is very different
from what people do in London,
00:00:31.016 --> 00:00:33.028
isn't it? Yeah, I'm following
exactly what you say.
00:00:33.028 --> 00:00:34.008
E va bene cosi? Si.
00:00:34.008 --> 00:00:35.096
Yeah?
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Movie Summary
Leading UK chefs guide host Fred Sirieix around their chosen city to experience three restaurants where they genuinely love to eat and explore what goes into making them so special.
