Great job teaching. I've watched several risotto videos and while they say don't add more stock until the previous is absorbed, they haven't actually showed me what that looked like and I was left to wonder.... Until I watched THIS! Thank you very much. Is the rice still firm or al dente when it's done? Tia.
@MommyLovesBigBoys Thanks! The risotto rice is a bit aldente when almost done, but not firm. Should be a bit plump from absorbing the rice. When you let it sit off the heat afterwards for about a minute, then it softens. Sometimes if I stop cooking it too soon and it's not as soft, then I throw it in the microwave to cook it for a couple of minutes.
@shishi14panda Like I said, your risotto is the base and once you get that down, you can add almost anything. I've made risotto with artichokes, shrimp, asparagus, or just roasted tomatoes that I put at the end. Again, whatever you feel like eating with the creamy risotto rice.
@etiosoul Almost all recipes include wine for risotto as a starting base flavor, but you can try it without it and it'll still work with the broth. It just might not have the same flavor profile.
I might have said Riesling, which is a white wine I have often in my frig. But any kind of dry white wine will work! Taste them and see which one you like because you should always cook with wine that you like drinking.
ha! thanks for the quick reply from the man himself :). I actually just cooked some and just used some standard white wine, bein a student it was quite cheap. This was a test session and as a first attempt it came out pretty well thanks to you! It was slightly different ingredients wise so got some constructive criticism from flatmates to get a perfect risotto. Tomorrow is when I cook if for my gf for real, so I can woo her with this ty! :D
A couple of things that I noticed, in every risotto no matter who makes it, you always put butter at the end, it gives the dish a little "shine" to it and it makes it even more creamier and richer but not to rich, so that means dont put a whole stick maybe 3 tablespoons. Also the broth, 2 1/2 cups of stock??? are you serious? that wont cook a risotto, you will have a raw risotto. At the least 5 cups of liquid will cook risotto.
Risotto recipe in the NYT lists 3 cups stock per 1 cup rice, and Bittman's book sez 4-6 cups stock for 1 1/2 cup rice. So, 2 1/2 cups per 1 cup rice is fine. The ratio is anywhere from 2 1/2 to 1, to 4 to 1. Anyway, if you needed more, just add it.
Good job, easy to follow and good camera placement.
Dude, i started watching your first vids and became very interested and intreuged in your cooking, since then i have done cooking around the house in cookery lessons and school, and now i am in college studying cooking.
Great job teaching. I've watched several risotto videos and while they say don't add more stock until the previous is absorbed, they haven't actually showed me what that looked like and I was left to wonder.... Until I watched THIS! Thank you very much. Is the rice still firm or al dente when it's done? Tia.
MommyLovesBigBoys 9 months ago
@MommyLovesBigBoys Thanks! The risotto rice is a bit aldente when almost done, but not firm. Should be a bit plump from absorbing the rice. When you let it sit off the heat afterwards for about a minute, then it softens. Sometimes if I stop cooking it too soon and it's not as soft, then I throw it in the microwave to cook it for a couple of minutes.
singleguychef 9 months ago
can i have your number super sexy cook?
liquidfylth 11 months ago
best video so far ,i have seen so many and they all look hard and complicated but this one is easy to understand.thanks i'll try tomorrow hehehe
belatoca 1 year ago
@belatoca
I totally agree! I've been looking for an "easy" risotto and this one tops them! I love the explanations and the step by step.
Good work singleguychef!
PDSAMA 1 year ago
what can i use instead of mushrooms? D:
shishi14panda 1 year ago
@shishi14panda Like I said, your risotto is the base and once you get that down, you can add almost anything. I've made risotto with artichokes, shrimp, asparagus, or just roasted tomatoes that I put at the end. Again, whatever you feel like eating with the creamy risotto rice.
singleguychef 1 year ago
can it be made with out wine?
etiosoul 1 year ago
@etiosoul Almost all recipes include wine for risotto as a starting base flavor, but you can try it without it and it'll still work with the broth. It just might not have the same flavor profile.
singleguychef 1 year ago
thank you for the quick replay.
etiosoul 1 year ago
@singleguychef Have you tried red wine in a risotto? It goes great with steak!
miatageekscott 1 year ago
How are you single?? This video is great, thanks so much! Can't wait to make it. xx
tuppinski 2 years ago
I know nothin about wine. What wine exactly did he say reefling?? What is that? recommend me some white wines to use plz.
deadleg22 2 years ago
I might have said Riesling, which is a white wine I have often in my frig. But any kind of dry white wine will work! Taste them and see which one you like because you should always cook with wine that you like drinking.
singleguychef 2 years ago
ha! thanks for the quick reply from the man himself :). I actually just cooked some and just used some standard white wine, bein a student it was quite cheap. This was a test session and as a first attempt it came out pretty well thanks to you! It was slightly different ingredients wise so got some constructive criticism from flatmates to get a perfect risotto. Tomorrow is when I cook if for my gf for real, so I can woo her with this ty! :D
deadleg22 2 years ago
single ? :O The recipe is great by the way!
Suyanne87 2 years ago
love risoto!!, your instructions are so easy even a monkey make it.. thanks for sharing.
TierraSurNow 2 years ago
A couple of things that I noticed, in every risotto no matter who makes it, you always put butter at the end, it gives the dish a little "shine" to it and it makes it even more creamier and richer but not to rich, so that means dont put a whole stick maybe 3 tablespoons. Also the broth, 2 1/2 cups of stock??? are you serious? that wont cook a risotto, you will have a raw risotto. At the least 5 cups of liquid will cook risotto.
daFranch1se69 2 years ago 2
Risotto recipe in the NYT lists 3 cups stock per 1 cup rice, and Bittman's book sez 4-6 cups stock for 1 1/2 cup rice. So, 2 1/2 cups per 1 cup rice is fine. The ratio is anywhere from 2 1/2 to 1, to 4 to 1. Anyway, if you needed more, just add it.
Good job, easy to follow and good camera placement.
ndktube 2 years ago
great work! i'll try it out tmr night!
thanks for sharing this recipe
multini 2 years ago
Wow! This was so helpful! Thank you! :)
pinksunglasses01 2 years ago
Dude, i started watching your first vids and became very interested and intreuged in your cooking, since then i have done cooking around the house in cookery lessons and school, and now i am in college studying cooking.
thank you very much!
ch3z62 3 years ago
Wow, how cool! Good luck with cooking school!
singleguychef 3 years ago
If you like the ham you should really try using thinly sliced fried pancetta so it gets really crispy.
I love those salty crispy suckers with my risotto!
MinderMutsig 3 years ago
hell yeah, parma ham is good too.
situationterm 2 years ago
Thanks,your finished product looked absolutely delicious. Nice touch with the garnishments.
novicecook 3 years ago
Thanks dude, Mushroom Risotto for dinner tonight!
dudeskinn 3 years ago
Good at explaining, very good video.
chutoduro 3 years ago
omg its like paper, nice video
brianlovestoskate 3 years ago
Great job, man! It helps me a lot.
mcjdoglover 3 years ago
very helpful thank you
mattwithamites 4 years ago