FIRST KHILIBETAIKOKITCHEN WORKSHOPRISOTTO TAIKO MASTERAs Taiko isphysicalcreativecommunity

KhilibeTaikoKitchen

Cooking can be a taiko practicecooking as physical awareness practicecooking as creative thinking within fixed structures
cooking as sharing

Risotto structure

Risotto Taiko Master1. Set your ingredients
2. Soffritto: fry slowly, low fire, till the ingredients get golden slightly brown -phase 13. Toast the rise -phase 14. The broth -phase 25. Mantecare: mix into a fatty, creamy consistency -phase 36. Add-ons and garnish -phase 4Kishōtenketsu (起承転結)
ki (起): introduction, 起 can mean rouse, wake up
sho (承): development, 承 can also mean hear, listen to, be informed, receiveten (転): twist, 転 can mean revolve, turn around, change
ketsu (結): Conclusion, 結 can also mean result; consequence; outcome; bearing fruit
Basic Risotto

KTK Risotto

1.Parmesan Risotto
1. Rosemary Ricotta Risottophase 1
ph1. leek, rosemary, pepper, white wine
onions, white wine
ph2. veggie broth: celery, carrot, onion, rosemary wood,phase 2laurus, clove
veggie broth: celery, carrot, onion, laurus ph3. butter and parmesan or dry ricotta
phase 3
ph4. sheep ricotta, fresh rosemary, toasted almonds
butter parmesan
phase 4
2. Pumpkin Sausage Risotto
granted parmesan pepper
ph1. onions, pumpkin, pepper, rosemary, wine
2. Saffron Risottophase 1white winephase 2
basic veggie or meat brothphase 3butter and saffron melted in brothphase 4parmesanph2. meat broth: celery, carrot, onion, cinnamon, clove,bone or cow roundph3. butter
ph4. fried little pieces of sausage* veggie option, no meat in the broth and fried tofu astopping (tofu should be simmered before in red wine)

3. Shrimp Lemon Risotto
ph1. toast the rice and simmer lemon juice
ph2. fish broth or dashi
ph3. butter add shrimp cut in little pieces
ph4. lemon peel eventual raw or sauté shrimp*veggie option, seaweed veggie broth and fried tofu as topping(tofu should be simmered before in white wine or lemon juice andsoy sauce)

Ingredients types and their position in the processes
Phase 1:Ingredients to be sautee slowly, typically onions, hard spices, other veggie, fat
meat….if olive oil or butter is a matter of food choices and family trends
Toast the rice after the soffritto is readySimmer and reduce with wine…but also juice or liquor or tea!
- basic risotto it’s simply onions and then white wine
- basic risotto or some very soft taste risotto can only toast rice in this phase? which is the taste you base your risotto on?

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Phase 2The broth has to be added slowly while the rice simmer: meat, veggie, fish, spices, tea… free
your imagination- basic risotto it’s onion, carrot, celery and spices, you can add cow meat, bones, fish, or
mixed veggies? which underlying taste you want for your risotto?

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Phase 3Mantecare: rice is ready, shut the fire, this is the moment to add cheese (not fresh cheese!),butter, oil, parmesan, but also saffron or other powder spices. Mix strongly, cover and leave forless than a minute. Here you can add also ingredients that do not have to cook very long
- basic risotto it’s butter and parmesanars….

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Song: sdrums
Practice: on? creamy, fat, cheesy, spicy?
? which flavour/consistency will keep risotto together?

Phase 4
Enrich your risotto: consistency, taste, surprises. Almonds, fried sausage, fried veggies,
toppings, fresh cheese, fresh spices….
- basic risotto it’s simply granted parmesan? what’s missing?
? what can break the mold?
? what can surprise?

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Song: bringtching
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Create your risotto and tag @khilibe #khilibetaikokitchen, Thank you!