Risotto Milanese

[2358abc]

love the video,it shows very nice how to prepare the real italian risotto.

As a animal lover and especially cat lover a love the kitty in your video :-)

[ongaudrey]

MEW :3to the cats

[Daywalker7510]

very very well done and all the original way. i like it. thumbs up

[cmmpt1978]

Very Good, thank you very much!!!!

[ghoztman]

@cmmpt1978 Thanks for the positive comments :-)

[desertrose6785]

That's how mine came out, with a thick creamy sauce. The texture was velvety and comforting. I am so happy I know how to make risotto now. I'm going to make the next one with mushrooms and asparagus!

[drZipp9]

with these images I do not learn to make a good risotto, however, I perform my english

[carbukoski]

DISGUSTING

[2358abc]

@carbukoski so if is this risotto disgusting, show us how you prepare your risotto

[giolk28]

"buon appetito", double P ;)

[ghoztman]

@giolk28 Thanks for the spelling correction and not being too critical of the recipe :-)

I'll try to find the time to fix it. Thanks for taking the time to view and comment.

[TheHoRiZoN89]

Grande Maestro

[BarryV22]

Where's the garlic??!

[giolk28]

@BarryV22 there's no garlic in saffron risotto..

[labarbin13]

Hey never mind I think you are right as well!

[labarbin13]

Hey I don't think that is Risotto milanese... I think the name of it is Saffron Risotto. Dont you think?

[giolk28]

@labarbin13 saffron risotto IS risotto milanese :)

[mikha1978]

broth must be hot...and it must be vegetable because Milano was very poor and there aren0t money to buy meat...lombardia's cousine is a poor cousine...

[jaqjaques]

Yeah... thats about is. Good recipe, great video. Grazie.

[albiorige]

Don't use onion, use shallot ("scalogno" in italian) and don't cover it...

[1kperday]

Nice video. Thanks

[newsopinando]

E' un risotto probabilmente buono ma con la tradizione del risotto alla milanese centra poco. Chiamalo risotto giallo o allo zafferano ma se lo chiamo alla milanese abbi rispetto della tradizione!

[canapone1978]

mantecatura assolutamente fuori dal fuocoooooooooooo!!! e consistenza del risotto diversa, deve essere all'onda!!

[bober44jz]

Imho you should add less stock (or wine) with more frequency. The rice will soak up the flavor more evenly and keep the texture. You cannot flood the rice or it will end up mushy and flat.

[sijas]

yeah lol thats one thing i noticed too.

you drown the rice with stock the first time.

you never want the stock to go above the rice.

but hey, i've never had a cooking lesson in my life, so i might be wrong.

[Apassata]

Parseley on RisoTTo? Is it a German invention?

[tarzandeipoveri]

non esattamente corretto... non sei di Milano :D

[loiondon]

Honestly I am not aware of this two schools but I personally prefer to stir constantly... you know just to keep everything under control!

[loiondon]

this is the way my mum (mamma) and me make the risotto... obviously there are different version... for sure your video is great!

[ghoztman]

Mamma always knows best! ,-)

Maybe you can answer a question for me. I heard from someone from Torino that there are two schools for Risotto, those who stir it constantly and those who leave it to cook. What are your thoughts on this? Thanks for the comments and I'm happy you liked the video.

[loiondon]

2 tips to get a tastier risotto... first one, fry the onion with butter instead of oil... second one, use strong white wine (such as Vernaccia)... last thing in Italy we say "Buon appetito!"... enjoy it!

[ghoztman]

Thanks for the tip and the correction, I shall make the changes :-)

[jgreghenry]

Nice recipe. Good photography. Easy to follow too.