How To make Mock Parmigiana

Cooking series with Professional Chef: Parmigiana Risotto by Chef Felix Chong

#risottorecipe

Parmigiana risotto, cooked by Chef Felix Chong of Monti.

Chef Felix has shown us how to cook prawn pasta in our previous video. We’ve the honour to step into the kitchen of Monti Restaurant again and see how Chef Felix Chong cooked this creamy and yummy risotto.

Cooking risotto seems easy but to master it needs practice. Overcooking and undercooking the rice are the problems many cafes and restaurants here have. But when it’s cooked perfectly, it’s just a joy to savour every grain on the plate.

Start by toasting 1 espresso cup of risotto grains for 1 portion in a sauce pan for a few minutes. Chef Felix recommends Acquerello rice as it has the best starch content to elicit that final creamy texture that is so desired in a good risotto. We normally use Arborio rice at home.

After the grains have been lightly toasted, add 3 ladles of boiling stock. Use hot stock so as not to bring down the temperature of the cooking process. Cook for exactly 13 minutes.

During this time, the risotto rice will absorb the liquid. Once the liquid is almost gone, add another ladle of stock and keep repeating this process. Also, occasionally stir the rice to prevent sticking to the sauce pan. You will also see the grains puff up during this time.

Once you reach the 13 minute mark, season with a pinch of salt. Reduce the flame or you can also remove from fire. Add 1 tbsp of unsalted butter and stir quickly to emulsify the butter.

Add 140g of parmigiano reggiano or a good quality parmesan cheese. Stir quickly again to emulsify the cheese. If it gets a bit dry, simply add a touch of stock to get the right consistency as seen in the video. Add 1 tbsp extra virgin olive oil and stir again to emulsify the oil as well.

Once it has a creamy texture, simply pour the risotto onto a flat plate. Shake the plate to let the risotto flow outwards to form a thin yet creamy circular shape.

Sprinkle fresh parmesan or parmigiano on top, followed by fresh black pepper. Finish with a garnish of micro herbs and greens for colour.

If cooked properly, risotto can be picked up and eaten with a fork. Which is the right way to eat risotto. It should taste deliciously rich and creamy without being overwhelming. An Italian comfort classic.

A special thanks to Chef Felix Chong.

How to Make the BEST Eggplant Parmigiana of Your Life. Seriously.

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Recently, I lent a helping hand to Eva and cooked a Parmigiana di Melanzane (or eggplant parmesan if you're American, like me) for a big feast while she was busy elsewhere. A bunch of the Italians who tried it, having no idea who made it, raved about how it was the best they had ever eaten.

Trust me, no one was more shocked than I.

I've since cooked this dish a few more times, and apparently impressed Eva enough that she asked me to reveal my secrets. So here we are, I hope you enjoy my recipe!

If you enjoy this video, please give it a like and subscribe to the channel ❤️

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PARMIGIANA DI MELANZANE RECIPE -

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Chicken parmigiana with roasted potatoes & a garden salad

Join Chef Carl as he demonstrates how to prepare, cook and serve this timeless classic, a great family dinner

Eggplant Parmigiana

This video is about Eggplant Parmigiana

Parmesan Garlic Copycat Recipe

Quite possibly my favorite wings at B-Dubs, primarily because it feels like I'm eating a chicken dinner without those annoying vegetables. Not only is this a spot on copycat recipe, but just think about all the ways you can use this sauce? Smoothies, face cream, cuts, sores, bathtub, etc. I hope you can be apart of the Parmesan Garlic movement and make a difference!​

Previous Video Here:
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Mango Habanero Sauce:
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Mountain Dew Citrus Sauce:
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Parmesan Garlic Sauce
200 Calories Per 2 oz
Makes ~ 1 Cup

Prep: 10 minutes
Roast @ 400°F: 30-40 minutes​
Deep Fry Wings @ 350°F: 8-10 minutes
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Equipment:
• Deep Fryer:
• Food Processor:

Ingredients:
• 6 Cloves Garlic
• Olive Oil
• 1/2 Cup Mayonnaise
• 2 Tbsp Parmesan Cheese
• 1 Tbsp Corn Syrup
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Dry Seasoning Blend
• 1 tsp Lemon Juice

Dry Seasoning Blend:
• 1 Part Marjoram
• 1 Part Basil
• 1 Part Oregano
• 1 Part Thyme
• 1 Part Black Pepper
• 2 Parts Salt
• 2 Parts Red Pepper Flakes​
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Directions:

1.) To roast your garlic, chop off the top of the bundle exposing the garlic tops. Place on tin foil, drizzle on a tbsp of oil and fold the foil to enclose the garlic.

2.) Roast for 30-40 minutes at 400°F or until garlic is soft.

3.) Let the garlic cool down and you should be able to easily pop the garlic out of the skin and into a food processor. You want to blitz the garlic into a paste. Now you've learned how to roast garlic, which can be used in several recipes.

4.) Mix the dry seasoning blend into a bowl and set aside

5.) Mix the garlic paste, mayonnaise, parmesan cheese, corn syrup, apple cider vinegar & lemon juice in a medium sized bowl.

6.) Combine roughly 1 Tbsp of your dry seasoning blend, more or less depending on your preference.

7.) Refrigerate overnight for best results when consuming.

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HellthyJunkFood:
Serving Size 2 oz
Calories 200
Total Fat 20g
Saturated 3.5g
Trans 0g
Cholesterol 12mg
Sodium 400mg
Total Carbs 4g
Dietary Fiber 1g
Sugars 1g
Protein 2g

B-Dubs:
Serving Size 2 oz
Calories 250
Total Fat 24g
Saturated 4.5g
Trans 0g
Cholesterol 25mg
Sodium 1180mg
Total Carbs 6g
Dietary Fiber 1g
Sugars 2g
Protein 2g

Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline. It does not represent any actual facts.

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Eggplant Parmesan

Recipe video starring Mr. Brett Boon and Ms. Amarilys Olivo-Mockabee as they teach you to make Eggplant Parmesan. Brett has identified this written recipe is similar to this video - Video Filmed by Mr. Dan Delcher.