Thomas Kellers Risotto Like Pasta Recipes

CHEF THOMAS KELLER'S MAC N' CHEESE

Steps:

• Melt the 1½ teaspoons of butter in a small non-stick skillet over medium heat. Add the crumbs and sauté, moving the crumbs constantly until they are a rich golden brown. Remove to a bowl and set aside.
• Heat the oil in an All-Clad Copper-Core Windsor Pan over medium-high heat. Add the orzo and stir constantly to toast the orzo for about 2 to 3 minutes or until about half the orzo pieces are lightly browned. Remove the pot from the heat and immediately stir in the onions to incorporate. Steam will rise from the moisture of the onions. Stir until the steam subsides and any liquid from the onions has been absorbed by the orzo.
• Add ¾ cup of the chicken stock and return the pan to the heat. Stir until the stock is almost evaporated and add another ¾ cup of stock and a pinch of salt. The liquid will become thickened and creamy from the starch in the orzo. When the mixture has thickened and you can see the bottom of the pan as a spoon is drawn through the orzo, add the milk. Cook until the milk reduces but the mixture is still creamy. Taste the orzo, it should be cooked but still have a bit of firmness, as when cooking pasta al dente. Do not let it become mushy. If the orzo needs more cooking, add ¼ cup of the remaining stock and continue to cook. When the orzo is done to your liking, remove the pot from the heat.
• Stir in the butter, if desired, the crème fraiche and 1½ cups of cheese. Stir to incorporate. Taste and add more cheese or salt as desired. Check the consistency. If needed add a bit more of the remaining chicken stock to loosen the mixture. Stir in the herbs.
• Spoon the orzo on individual serving plates and sprinkle with the panko crumbs.
• If you are making the orzo ahead of time, pour it into a gratin dish and smooth the top. Cover and refrigerate. When you are ready to cook the gratin, remove it from the refrigerator and let it come to room temperature before reheating.
• Preheat the oven to 325°F. Sprinkle the panko crumbs over the top of the gratin and place in the oven to heat for about 15 minutes, then increase the heat to 400°F. for an additional 10 minutes or until the top is crispy and the orzo is hot.

THOMAS KELLER'S RISOTTO-LIKE PASTA

Steps:

• Heat the All-Clad 3 Qt. Sautoir over medium low heat. Add the butter, onions and kosher salt. Sweat the onions, stirring frequently until the onions soften. Add the dried pasta and cook, stirring slowly but continuously for about 5 minutes.
• Add the minced truffle, if you are using them, at this point. Ladle enough very hot chicken stock over the pasta to barely cover it and continue cooking stirring frequently until half of the liquid has been absorbed by the pasta. Taste the pasta to check the texture and add a little bit more stock. Continue doing this until you reach your desired texture and doneness and there is very little liquid left. It is important to continue to stir the pasta gently throughout the process so that all the pasta cooks evenly. Also keep in mind that the amount of stock and time can differ depending on the shape and thickness of different pasta varieties.
• Once your pasta is cooked to your liking, turn down the heat and vigorously stir in the butter until the pasta is nice and creamy.
• Stir in the parmesan cheese followed by the whipped cream. Spoon into serving dishes, garnish with additional grated parmesan cheese, and generously shave the truffles over the top, if you are using them, and serve right away.