00:00Hello, I'm Napoleon Mafia, a black and white chef.
00:05Today, I'm going to teach you how to make Mantecare.
00:13Shall we get started?
00:14Today, I'm going to make Milano's signature risotto.
00:19I'm going to stir-fry the rice on a slightly heated pan over low heat.
00:24You can stir-fry it for about a minute or two until it feels a little hot when you touch it with your hands.
00:31When the rice is stir-fried to some extent, I'm going to add white wine.
00:38After letting the alcohol dry for about 30 seconds to a minute, I'm going to add the broth and saffron.
00:45This is saffron. It's a color and a scent.
00:49It's better to soak it in water for about 30 minutes and remove the color in advance.
00:54For broth, you can use chicken stock, beef stock, or vegetable stock.
01:01In the case of risotto, it's important to adjust the fire.
01:04If the fire is too strong, the rice can stick.
01:08If it's too weak, the rice won't cook and it'll be bloated.
01:11You can cook it until it's slightly bubbling like this.
01:15And every time the rice shrinks a little, you can cook it by pouring water little by little.
01:23There was a lot of controversy when we were filming this time.
01:29Can you make 100 servings of risotto in 20 minutes?
01:32Does 100 servings come out in 20 minutes?
01:34Yes, the cooking time for risotto, whether it's 1 serving, 10 servings, or 100 servings, is the same.
01:39It takes 15 to 20 minutes to make 100 servings.
01:42So, after about 10 to 15 minutes, the last step is to add Mantecare.
01:48Since it takes a long time, shall we talk about al dente?
01:51There are a lot of people who are confused.
01:53It's not al dente, it's al dente.
01:55Dente means teeth when you're a dentist.
01:59You can think of it as chewing on your teeth.
02:02Especially in the case of pasta, there are a lot of restaurants that make it al dente these days.
02:07There are a lot of people who like it.
02:09In the case of risotto, you may feel a little unfamiliar.
02:12But you can think of it as Pyongyang naengmyeon.
02:15At first, it's very unfamiliar and I wonder what it is.
02:19I feel like it's delicious when I eat this much.
02:22It's almost done.
02:24You can finish it when it's this thick.
02:27When you hit it a little, it doesn't come down too quickly.
02:31Add a little cold butter to lower the temperature.
02:36Take it out of the water, add butter, and cool it down.
02:40When the butter melts, add the cheese.
02:44In the case of cheese, we use Parmigiano-Reggiano cheese for saffron risotto.
02:48In the case of seafood risotto, we use Hecorino cheese.
02:54In Italy, these things are all set.
02:56So you can't break the mold too much.
02:59Now, I'm going to finish with a light Mantecare.
03:04Oh, it's too much.
03:06Oh, it's hard.
03:24This is the perfect concentration.
03:27Creamy.
03:29When plating, put it in the middle and put it up.
03:33If you hit the plate,
03:38Today's saffron risotto is complete.
03:42How is it? It's easy, right?
03:44In the future, I hope there will be more restaurants that do Mantecare like this in Korean pasta and Italian restaurants.
03:52I'll do my best, too.
03:54If you practice the skills I taught you today, you'll be able to become a future black and white chef.
04:01Thank you for your interest and love in the Black and White Chef's Class War.
04:06See you on Netflix.
04:07See you on Netflix.
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