@AlcoholLevel That's really not a lot of butter. It's about as much as most cooks will use in almost any given dish. Cooking 101 mo butta, is mo betta :P
@AlcoholLevel That's really not a lot of butter. It's about as much as most cooks will use in almost any given dish. Cooking 101 mo butta, is mo betta :P
@AlcoholLevel That's really not a lot of butter. It's about as much as most cooks will use in almost any given dish. Cooking 101 mo butta, is mo betta :P
@AlcoholLevel That's really not a lot of butter. It's about as much as most cooks will use in almost any given dish. Cooking 101 mo butta, is mo betta :P
I never made or had this risotto, however I watch Food network Chopped and they make it a lot on that show. I lovvvvee rice and cheese and think I would love it. I have been looking for a recipe and directions and urs seemed to be the best one for me to try! Thanks for sharing the tips!
Hi Chef! I just want to know is it possible to make Risotto without wine? because I'm Muslim and I really want to try this dish; but only can do so if I can cook it without the wine...any ultranative for wine?
@hazelblue84 Of course! Think about recipes as a guide line, if you don't like something remove it or substitute it for something else. You can just skip the wine and it will be ok.
@cheftomm I noticed you didn't "beat" the risotto which (btw) is one of the biggest tips/"secrets" when cooking risotto.... It releases alot of the rice's natural starch which makes it creamier, and this way you won't need a ton of butter to get the same effect - because honestly who could eat a whole bowl of your risotto. Other than that you have done a good job and your videos are all very imformative.
can we substitute wine for something non-alcohol? because our religion doesn't allow us to eat anything with alcohol content and we would love to make this :(
@MiraHenai Actually when you use an alcoholic beverage on a hot meal, it evaporates, so technically you are not consuming alcohol. But if you can't either, you can skip that part and add vegetable stock. The result is nearly the same.
@masroorabbas Funny you say that. Last year around Halloween a little kid was walking through the school and asked me if Remy was around. I had to tell him he was out for the day then he said Thank you Chef Gusteau.
@Saki630 So you were almost there. You may need to add a little stock if it's too tight. Try that next time. After that you can always adda pound of butter! :P
Chef Tomm, This video was Extremely helpful and was able to 'fix' some of the issues with my risotto. Sometimes its better to see a technique vs trying to ascertain what a recipe is conveying. (*note) I especially like the way you made the risotto base that can be adapted to other elements (IE sea food, mushroom ect) as apposed to someones D-Hole comment on how you should of cooked it all together suggested. Again, thanks and very helpful!
This is an interpretation of risotto... The best quality of risotto is that you cook all the ingredients in ONE pot to mix all the flavours with the rice! You have to start with "soffritto", in that case butter with onions and time. After you add the mushrooms and a glass of white wine for 5 mins and after you add the rice. Cook for 5 mins and after you add the BROTH to cook the rice. Salsiccia is better than chicken with mushrooms. When the rice is ready melt the butter inside.
i made this, of course i used fresh grape juice instead of white wine, and the result was outstanding, though i'v added a little something from my mind to it which made it taste even good, but i'v got to thank you for this delicious dish.
Chef, what is with that annoying music and bells, it''s very distracting. In the future if you think you need music, put the volume at 1. Your great to watch, but the music is annoying.
I think it would be better if you also showed marinading the chicken and cooking the mushrooms in order to see how much shallots, garlic rosemary etc you need to put in to get the correct flavour u have. Thanks 4 the recipe
@violinasama I've made it with Japanese sushi rice, and it worked fairly well. I did thoroughly soak and rinse the rice first though, to reduce the starch, until the water ran clear. The flavor was different, but not bad.
@DielleDielle The best part about cooking is that you can customize it to fit your needs. If you don't want to use what I do that is fine. I'm glad I was able to share the basic technique and I hope you enjoy the risotto. Happy Cooking!
@DielleDielle honey fat is not your enemy, all that sugar and bread made from refined flour is. there are plenty of europeans who are lean as hell and healthy as horses, with no teeth problems, who eat cheese and butter all day long.
You might wanna take a look at the macronutrient levels in fats, before you tell a chef not to use fat.
@lavi4020567 You can make a very simple vegetable stock. It only takes about 30 minutes. I normally put carrots, onions, celery, leeks, tomatoes. You can find several recipes online. Thanks for writing.
@Shodti Hello, Thanks for writing to me. Generally speaking adding cream to the risotto is bad technique. The creaminess cones from the starches breaking down on the rice. Trying to simulate that with heavy cream is not proper however if you do want to use it you would add it at the end of cooking.
For some reason it is SO HARD to find people that will just show you the freaking recipe like you do. They want to spend forty minutes explaining how important their short grain imported west indian rice, that you cant get, is.
@Outlawstar257 Thanks for writing to me. I do tend to get right to the subject matter. Let me know how your risotto comes out. Feel free to post pictures of the food on my facebook under Culinary Secrets with Chef Tomm
In the past I had tried risotto but it never worked out. I followed your instructions and it was very good. It was not perfect but I am now doing it right. A few more times and I will have it down. Thanks.
@arponto It takes a little while to get risotto perfect. I'm glad to hear you are on your way. Feel free to post pictures of the food on my Facebook account. Culinary Secrets with Chef Tomm
the risotto he made here wasn't that good if you know what to look for in a good risotto. when you toss it, it shouldn't break apart like that it should want to stay together. this means you have developed the starches correctly. the risotto will still be creamy and light, but will taste much better and let you add more stock for a smoother risotto.
@mydookietwinkles Thanks for leaving a comment. I find that their are many ways on how to make risotto and opinions often vary as I'm sure you know. The risotto I prepared is the way I learned it while working in Tuscany. Check out my video on hand pulled noodles. Hopefully you will like that one better.
@samhoare Hello, Thanks for writing to me. I'm glad your risotto turned out well. The best part about recipes is that you can add or omit at will and make it your own. Thanks again for writing!
I am Italian. Believe me, it hurt a risotto I've never seen. Too much butter, too much cheese, chicken in the risotto in Italy does not start and mushrooms (in Italy using only the mushrooms) are cooked together with rice. In short, it seems to me a real crap.
so you said it could be premade or started and finished at a later time... is this not heresy in the world of risotto? i thought the whole point about it is to serve it fresh before it becomes too "gummy"... wont the rice absorb the fluids as it cools or sits waiting to be finished at a later time?
@Cheftomm do you happen to know how different the dish would taste when using canned chicken broth (this is a substitute?) instead of chicken stock. Thanks for the great tutorial.
@EmilioEG87 Hello Emilio, Thanks for writing to me. Canned chicken broth will work out just fine. If possible use the low sodium or if you already have it dilute it with water so it isn't too salty. Let me know how it comes out. If you are on facebook can can become a fan under Culinary Secrets with Chef Tomm
What was that herb at 4:40?
JimmyCos 2 days ago
@JimmyCos Thyme
cheftomm 1 day ago
This has been flagged as spam show
@AlcoholLevel That's really not a lot of butter. It's about as much as most cooks will use in almost any given dish. Cooking 101 mo butta, is mo betta :P
SandierBear002 5 days ago
@AlcoholLevel That's really not a lot of butter. It's about as much as most cooks will use in almost any given dish. Cooking 101 mo butta, is mo betta :P
SandierBear002 5 days ago
"The recipe used in Italy".... There are about 30 million different recipes used in Italy for Risotto
MrStrickmaster 5 days ago
Where can I buy that plate? It looks pretty cool.
takla3210 1 week ago
@takla3210 it's a villeroy boch plate You should be able to find it on the internet or Macys
cheftomm 4 days ago
That's not alot of butter really. This is the amount that chefs use in any restaurant you go to
DeniroPacinoDeppJoaq 1 week ago
woah... way too much cheese and whats up with ALL of that butter????
AlcoholLevel 1 month ago
@AlcoholLevel it explains his body
jefffawcett 1 month ago
@AlcoholLevel That's really not a lot of butter. It's about as much as most cooks will use in almost any given dish. Cooking 101 mo butta, is mo betta :P
SandierBear002 5 days ago
This has been flagged as spam show
@AlcoholLevel That's really not a lot of butter. It's about as much as most cooks will use in almost any given dish. Cooking 101 mo butta, is mo betta :P
SandierBear002 5 days ago
@AlcoholLevel i think that explains his size?
dotafreak89 4 days ago
I never made or had this risotto, however I watch Food network Chopped and they make it a lot on that show. I lovvvvee rice and cheese and think I would love it. I have been looking for a recipe and directions and urs seemed to be the best one for me to try! Thanks for sharing the tips!
blaze19741974 1 month ago 2
Thanks!! ^_^
NewYorkYappa 1 month ago 2
@NewYorkYappa You are welcome!
cheftomm 1 month ago
where did you work in Tuscany?
1983nanenane 1 month ago
@1983nanenane I worked in Florence at a place named Beccofino.
cheftomm 1 month ago
risotto is fantastic
sandrodream2 2 months ago
@sandrodream2 I agree!
cheftomm 1 month ago
never trust a skinny chef.....
YBEyabass 2 months ago 6
Hi Chef! I just want to know is it possible to make Risotto without wine? because I'm Muslim and I really want to try this dish; but only can do so if I can cook it without the wine...any ultranative for wine?
hazelblue84 2 months ago
@hazelblue84 Of course! Think about recipes as a guide line, if you don't like something remove it or substitute it for something else. You can just skip the wine and it will be ok.
cheftomm 2 months ago
Should the rice be cooked before adding it to the butter?
ToshiSabriVideos 2 months ago
@ToshiSabriVideos Yes, the rice should be cooked before finishing it with the butter and cheese.
cheftomm 2 months ago
fat!
DasDeutcheKind 2 months ago
@DasDeutcheKind Yes!
cheftomm 2 months ago 6
@cheftomm I noticed you didn't "beat" the risotto which (btw) is one of the biggest tips/"secrets" when cooking risotto.... It releases alot of the rice's natural starch which makes it creamier, and this way you won't need a ton of butter to get the same effect - because honestly who could eat a whole bowl of your risotto. Other than that you have done a good job and your videos are all very imformative.
DasDeutcheKind 2 months ago
Comment removed
relussier 2 months ago
@relussier or you just put far to much butter in your food *
DasDeutcheKind 2 months ago
Thank you Chef Tomm! Looks delicious - I've no wine but Im gonna try this tonight :-)
Enderwiggan1 2 months ago
@Enderwiggan1 Let me know how it comes out.
cheftomm 2 months ago
@cheftomm It was fabulous! Extremely filling though and I put Rosemary in it which it didnt need, but overall a great success - thanks again :-)
Enderwiggan1 2 months ago
@Enderwiggan1 I'm glad to hear it worked out so well!
cheftomm 2 months ago
Chef Tomm ROCKS!!!
OvrC59 2 months ago
@OvrC59 Thank you!
cheftomm 2 months ago
can we substitute wine for something non-alcohol? because our religion doesn't allow us to eat anything with alcohol content and we would love to make this :(
MiraHenai 2 months ago
@MiraHenai You can leave the wine out all together. It will still come out fine.
cheftomm 2 months ago
Comment removed
haldir23her 2 months ago
This has been flagged as spam show
@MiraHenai Actually when you use an alcoholic beverage on a hot meal, it evaporates, so technically you are not consuming alcohol. But if you can't either, you can skip that part and add vegetable stock. The result is nearly the same.
haldir23her 2 months ago
Very helpful, thanks!
liarsclub75 3 months ago
Thank you for your time. great video
sachary23 3 months ago
@sachary23 Thank you!
cheftomm 3 months ago
i want more videos, i love this guy
oldschoolappel 3 months ago
@oldschoolappel Thank you! Working on more videos
cheftomm 3 months ago
I was screaming with pleasure watching the creamy, buttery risotto!
guiriquita 3 months ago
@guiriquita Thanks, I'm glad you liked it!
cheftomm 3 months ago
The tons of butter are a bit shocking, it looks delicious and beautiful no doubt.
preppychrisbou 4 months ago
1.09 "take a little bit of butter" THATS SHIT LOADS OF BUTTER lolll!!!!
SikhTank 4 months ago 13
@SikhTank Yeah, isn't it great!
cheftomm 4 months ago
@cheftomm Yeah LOLL...you american's always do things bigger, respect man!
SikhTank 4 months ago
@SikhTank If you think 1:09 is a shit load, wait till you get to 6:42!
Sasataf 4 weeks ago
@Sasataf 6:42 "little bit of butter" LOLLLzz!! this guy is a ledgend!!!
SikhTank 4 weeks ago
The chef reminds me of chef Ghostavo from Cartoon movie ratatouille
masroorabbas 4 months ago
@masroorabbas Funny you say that. Last year around Halloween a little kid was walking through the school and asked me if Remy was around. I had to tell him he was out for the day then he said Thank you Chef Gusteau.
cheftomm 4 months ago
hi im chef tom...ive been eating risoto for breakfast!!
P00TANARA 4 months ago
@P00TANARA Sounds great! I used to make a bacon and egg risotto
cheftomm 4 months ago
@cheftomm i ment that, it looks that you ve been doing it for all your life!!! looks easy but it's not!!
P00TANARA 4 months ago
Chef tom , what kind of wine we should use ?
SuperDahlee 4 months ago in playlist More videos from cheftomm
I went to make this and yes, I did need more stock and butter to make the rice cook thoroughly and stay "loose" and not dense. Thanks for the Video!
Saki630 5 months ago
@Saki630 You're welcome, I'm glad it worked and thanks for taking time to write to me.
cheftomm 5 months ago
I tried to make this before watching this video and it was too dense. I'll try it again with 1lb of butter and cheese this time :D
Saki630 5 months ago
@Saki630 So you were almost there. You may need to add a little stock if it's too tight. Try that next time. After that you can always adda pound of butter! :P
cheftomm 5 months ago
Chef Tomm, This video was Extremely helpful and was able to 'fix' some of the issues with my risotto. Sometimes its better to see a technique vs trying to ascertain what a recipe is conveying. (*note) I especially like the way you made the risotto base that can be adapted to other elements (IE sea food, mushroom ect) as apposed to someones D-Hole comment on how you should of cooked it all together suggested. Again, thanks and very helpful!
JHotnuts 5 months ago
@JHotnuts Thanks for taking time to write to me. I'm glad to hear the video helped out.
cheftomm 5 months ago
@JHotnuts Thanks for taking time to write to me. I'm glad to hear the video helped out. I liked watching your racing video, that was pretty cool!
cheftomm 5 months ago
annoying bell music
brandon420z1 5 months ago
This is an interpretation of risotto... The best quality of risotto is that you cook all the ingredients in ONE pot to mix all the flavours with the rice! You have to start with "soffritto", in that case butter with onions and time. After you add the mushrooms and a glass of white wine for 5 mins and after you add the rice. Cook for 5 mins and after you add the BROTH to cook the rice. Salsiccia is better than chicken with mushrooms. When the rice is ready melt the butter inside.
filoclito 5 months ago
@filoclito You are right about that. I would never say there is just one way to make anything. Thanks for writing in.
cheftomm 5 months ago
Easy to understand how to cook risotto. I going to made my first risotto tonight. wish me luck! Love when you added in extra cheese too :)
Thiphayamonthon 5 months ago
@Thiphayamonthon Good Luck! Let me know how it turns out. You can post photos on my Facebook fan page under Culinary Secrets with Chef Tomm
cheftomm 5 months ago
ALE GRUBAS ;) takie amerykańskie gotowanie.
Dzoodzo 5 months ago
@Dzoodzo Thanks, I think? ;)
cheftomm 5 months ago
omg i wanna eat that right now.....
19Gui86 6 months ago
look good and yummy :))))
SimoesLaurinda 6 months ago
i made this, of course i used fresh grape juice instead of white wine, and the result was outstanding, though i'v added a little something from my mind to it which made it taste even good, but i'v got to thank you for this delicious dish.
So, my compliments to ze Chef! Thank you! :D
ryudooo 6 months ago
@ryudooo That sounds pretty good! I'm glad everything worked out for you and thanks for writing to me.
cheftomm 6 months ago
@cheftomm is it possible that u can make a chicken ravioli?
ryudooo 6 months ago
@cheftomm any chance of making a Chicken Ravioli video? :)
ryudooo 6 months ago
Chef, what is with that annoying music and bells, it''s very distracting. In the future if you think you need music, put the volume at 1. Your great to watch, but the music is annoying.
DeadElvisghost 6 months ago
@DeadElvisghost Thanks for writing to me. That was one of our earlier shows. We have fixed that in our newer shows.
cheftomm 6 months ago
is there anything that i can replace the wine?? like chicken stock or simply water?
marukoshiun 7 months ago
@marukoshiun You don't have to use the wine at all if you don't like it.
cheftomm 7 months ago
@cheftomm thanks, is it ok if i add Rum instead of wine?
marukoshiun 7 months ago
@marukoshiun You can add anything you like. It's your dinner, Enjoy!
cheftomm 7 months ago
whats the song playing at the start with that sweet base line?
Girlsk8bords 7 months ago
@Girlsk8bords I'm not really sure. You would have to talk with my production guy about that.
cheftomm 7 months ago
I think it would be better if you also showed marinading the chicken and cooking the mushrooms in order to see how much shallots, garlic rosemary etc you need to put in to get the correct flavour u have. Thanks 4 the recipe
sanuAify 7 months ago
thanks
f4ust85 7 months ago
Hey, thanks ! Great cooking, very easy to follow.
Unomatocato 7 months ago
dude ...i wanted to see more ...but that music was giving me a headache ...sorry
ttlycrzy 7 months ago
how do you know when you have cooked the wine down?
skiie 8 months ago
@skiie When it is almost all gone.
cheftomm 8 months ago
The title: redundancy at it's best.
But other than that, great video.
Axiss360 8 months ago
lol
MrBean729 8 months ago
which is better?make ur own stock or buy it on the market?
90774677 8 months ago
@90774677 It is best to make your own but it takes some time and is more expensive.
cheftomm 8 months ago
never trust a skinny cook...
kimariasmith 8 months ago
@kimariasmith I agree
cheftomm 8 months ago
didnt put whine or that much butter in it, but dammit this taste good :D
nbs90 8 months ago
@nbs90 I'm glad to hear it worked out ;)
cheftomm 8 months ago
Maybe this is an akward question but I am in Japan right now and I was wondering if japanese short grain white rice would work ?
violinasama 9 months ago
@violinasama It will work but won't be as good. It will probably be more sticky.
cheftomm 8 months ago
@violinasama I've made it with Japanese sushi rice, and it worked fairly well. I did thoroughly soak and rinse the rice first though, to reduce the starch, until the water ran clear. The flavor was different, but not bad.
silvermediastudio 8 months ago
@silvermediastudio Glad to hear it worked. What part of Japan are you in?
cheftomm 8 months ago
@cheftomm Oh I'm not, I'm in the US. I just tried sushi rice risotto once to see what would happen.
silvermediastudio 8 months ago
LOL a little bit of butter ( puts like 8 butter cubes in...)
95JGh 9 months ago
@95JGh Just a little!!! LOL
cheftomm 9 months ago
Do we have to use onion or garlic ??
silia123456789 9 months ago
@silia123456789 Classically it is in there but you can add or remove as desired.
cheftomm 9 months ago
@hotbanana9000 You can skip the wine if you don't want to use it. The recipe is just a guide.
cheftomm 9 months ago
This recipe brough so much joy to my girlfriend and me... We absolutely love it! Thank you very much, chef :D
telmopaz 9 months ago
@telmopaz I'm glad it worked out for you. I love that I can reach out to people all over the world and bring them joy through food.
cheftomm 9 months ago
do you have the recipe to make the sauteed mushroom and the smirred chicken?
90774677 10 months ago
Many thanks for the video! I'm going to cook this for my girlfriend's birthday. Hope I don't screw it up!
InspirationIsFree 10 months ago
@InspirationIsFree You'll do just fine! Let me know how it comes out. If you get a chance take a pic. Thanks
cheftomm 10 months ago
@cheftomm Will do! Cheers from Australia!
InspirationIsFree 10 months ago
too much butter, too much parmisan, less is more!
DielleDielle 10 months ago
@DielleDielle The best part about cooking is that you can customize it to fit your needs. If you don't want to use what I do that is fine. I'm glad I was able to share the basic technique and I hope you enjoy the risotto. Happy Cooking!
cheftomm 10 months ago
@DielleDielle honey fat is not your enemy, all that sugar and bread made from refined flour is. there are plenty of europeans who are lean as hell and healthy as horses, with no teeth problems, who eat cheese and butter all day long.
You might wanna take a look at the macronutrient levels in fats, before you tell a chef not to use fat.
Have a nice day though.
shakaama 9 months ago
I love the fact that you made a creamy risotto instead of risotto 'soup'..... BTW, there is no such thing as too much cheese!
AuntDuddie 10 months ago
@AuntDuddie I agree! Thanks for writing.
cheftomm 10 months ago
I think Chef was hungry when he made this video.
awsomenesscaleb 10 months ago
"little bit of parmesan cheese" = 3 handfuls. Good recipe! :D
jimmy202500 10 months ago 2
@jimmy202500 Thanks!!! Some people love that and some hate that. I'm glad you enjoyed the show and took time to write to me.
cheftomm 10 months ago
what else can i use instead of the chicken stock....i m a vegetarian
and here in india we dont get packed vegetable stock....and i far as i know making them makes me go to bed.....:( plzzz help i want to make risotto
lavi4020567 10 months ago
@lavi4020567 You can make a very simple vegetable stock. It only takes about 30 minutes. I normally put carrots, onions, celery, leeks, tomatoes. You can find several recipes online. Thanks for writing.
cheftomm 10 months ago
@cheftomm what if i use only water....?? will there be any difference in the taste ??
lavi4020567 10 months ago
@lavi4020567 You can use water but it will taste different
cheftomm 10 months ago
This is great !. Thanks man.
DrMantecol 10 months ago
@DrMantecol Thank You!!! You can also follow me on facebook under Culinary Secrets with Chef Tomm
cheftomm 10 months ago
Hey chef how can i make it with cream ?
Shodti 10 months ago
@Shodti Hello, Thanks for writing to me. Generally speaking adding cream to the risotto is bad technique. The creaminess cones from the starches breaking down on the rice. Trying to simulate that with heavy cream is not proper however if you do want to use it you would add it at the end of cooking.
cheftomm 10 months ago
Tomm rules!
liquidfylth 11 months ago
@liquidfylth Thanks! I'm also on facebook if you would like to follow me there. Culinary Secrets with Chef Tomm
cheftomm 11 months ago
@bindasUA You're welcome!
cheftomm 11 months ago
@bindasUA You can make it with out alcohol. There will be a slight taste difference but it will work fine.
cheftomm 11 months ago
THANKS!! you helped me out allot i made risotto for dinner guests and it was a BIG hit! THANKYOU!!!!
MrBlooRay 11 months ago
@MrBlooRay Thanks, next time you make it feel free to post the pictures on my facebook fan page, Culinary Secrets with Chef Tomm
cheftomm 11 months ago
He left the string on the tyme.
420HoLLyWooD420 1 year ago
@420HoLLyWooD420 Yes, that makes it easier to pull out at the end.
cheftomm 11 months ago
For some reason it is SO HARD to find people that will just show you the freaking recipe like you do. They want to spend forty minutes explaining how important their short grain imported west indian rice, that you cant get, is.
Thanks, i'll be trying it tonight.
Outlawstar257 1 year ago
@Outlawstar257 Thanks for writing to me. I do tend to get right to the subject matter. Let me know how your risotto comes out. Feel free to post pictures of the food on my facebook under Culinary Secrets with Chef Tomm
cheftomm 1 year ago
In the past I had tried risotto but it never worked out. I followed your instructions and it was very good. It was not perfect but I am now doing it right. A few more times and I will have it down. Thanks.
arponto 1 year ago
@arponto It takes a little while to get risotto perfect. I'm glad to hear you are on your way. Feel free to post pictures of the food on my Facebook account. Culinary Secrets with Chef Tomm
cheftomm 1 year ago
lil bit of butter?? u have enogh to kill 100 people there...
borisrivas2929 1 year ago
@borisrivas2929 Yes! Isn't it great!
cheftomm 1 year ago 2
Very inspiring and a real pleasure to watch. Thank you!
liquidfylth 1 year ago
@liquidfylth Thank you. You can also follow me on facebook at Culinary Secrets with Chef Tomm
cheftomm 1 year ago
I understand why you call yourself Cheftomm. You're the fucking boss!
Thanks for the advice.
I like ur comment: "If u cant do it like that, just use a spoon, u'll be fine"
rasmuspharfar 1 year ago
@rasmuspharfar Thanks for your kind words!
cheftomm 1 year ago
the risotto he made here wasn't that good if you know what to look for in a good risotto. when you toss it, it shouldn't break apart like that it should want to stay together. this means you have developed the starches correctly. the risotto will still be creamy and light, but will taste much better and let you add more stock for a smoother risotto.
mydookietwinkles 1 year ago
@mydookietwinkles Thanks for leaving a comment. I find that their are many ways on how to make risotto and opinions often vary as I'm sure you know. The risotto I prepared is the way I learned it while working in Tuscany. Check out my video on hand pulled noodles. Hopefully you will like that one better.
cheftomm 1 year ago
I am a lousy cook, but this turned out really well for me, although I think I will use half the amount of butter next time!
samhoare 1 year ago
@samhoare Hello, Thanks for writing to me. I'm glad your risotto turned out well. The best part about recipes is that you can add or omit at will and make it your own. Thanks again for writing!
cheftomm 1 year ago
Never trust a skinny Chef..
benedicttubio 1 year ago
@benedicttubio I agree!
cheftomm 1 year ago
I am Italian. Believe me, it hurt a risotto I've never seen. Too much butter, too much cheese, chicken in the risotto in Italy does not start and mushrooms (in Italy using only the mushrooms) are cooked together with rice. In short, it seems to me a real crap.
01posto 1 year ago
Can you use sushi rice instead of arborio rice?
CookwithSarah 1 year ago
step by step, clear instructions, i will try and make it. thanks.
len0808 1 year ago
@len0808 Let me know how it comes out. Feel free to post pictures on my facebook fan page.
cheftomm 1 year ago
this is the greasiest risotto i've ever seen!
NicolaRivarossa 1 year ago
@NicolaRivarossa Thanks, Wait until you taste it!
cheftomm 1 year ago
That's not a little bit of butter.
katchum 1 year ago
@katchum Yes, you are right. I was kidding! ;)
cheftomm 1 year ago
so you said it could be premade or started and finished at a later time... is this not heresy in the world of risotto? i thought the whole point about it is to serve it fresh before it becomes too "gummy"... wont the rice absorb the fluids as it cools or sits waiting to be finished at a later time?
intriguedgorilla 1 year ago
great videos, he shows you the whole process unedited, very informative
intriguedgorilla 1 year ago
@sandrodream1 Thanks for writing to me, let me know how it comes out. You can also find more recipes on my website cheftomm com
cheftomm 1 year ago
Nice video/recipe, Ill be definitely coming back to your channel!
Keep it up!
Qlicky 1 year ago
@Qlicky Thank you! You can find more shows and recipes on my website. I'm also on Facebook.
cheftomm 1 year ago
@Qlicky Thanks for your kind words, let me know how it comes out!
cheftomm 1 year ago
@Cheftomm do you happen to know how different the dish would taste when using canned chicken broth (this is a substitute?) instead of chicken stock. Thanks for the great tutorial.
EmilioEG87 1 year ago
@EmilioEG87 Hello Emilio, Thanks for writing to me. Canned chicken broth will work out just fine. If possible use the low sodium or if you already have it dilute it with water so it isn't too salty. Let me know how it comes out. If you are on facebook can can become a fan under Culinary Secrets with Chef Tomm
cheftomm 1 year ago