My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will ever taste - minus the cream of course!. Can you find a better creamy risotto then this?
A simple but elegant dish. I think the only way to improve that (mushroom) risotto would be by making a mushroom stock to use instead, for a really intense amazing mushroom flavor. Maybe100%.... or maybe 50/50 with veggie stock, because that veggie stock tastes amazing too (and mushroom stock is SUPER charged with flavor). A lot of home cooks may not have or want to spend the time to make such a specific stock though. Veggie stock was definitely the way to go for a video, because pretty much everybody can make a decent veggie stock which is then useful for multiple dishes, versus mushroom which most people wont want to use in everything. A perfect video!
Yes, I do. I don't know if it is better, but quite similiar to yours. I just add ingredients as it fits. It's my moms favourite dish from Italy, she lived there for almost 10y, so I mastered it few years ago to comfort her :)
It's so important to say, that everything tooks time and love. And you're the one who pray this to us everytime. Thank you for the remembering. Lots of love
Vincenzo, you know what is crazy...there are 10000 italian youtubers and almost no one teaches proper recipes in English... Cheers man! You are doing great!
I'm 16 with zero cooking experience. I used 2x more rice and onions for a larger portion, added more wine, cooked the rice a bit longer, and added chorizo sausages and it turned out perfect! Thank you!
@upholdjustice372 the alcohol is cooked off, all your left is the beautiful flavours and acidity of the wine. This goes for any other alcoholic from beer to vodka. Fun Fact: idk where the commentor is from but in the UK there is a legal exception that allows 16 year olds to have a glass of wine in a restaurant. Also, in the UK on private property, you can drink from the age of 5.
@@itsmeaiden8788 Oh, but wdym by "the alcohol is cooked off" ? Like if there is wine added to the pan, it's definitely there. Does the ethanol in it leave the pan and oxidise into the air or something? How can we be sure the alcohol part of the wine will have gone?
Idk exactly why I believe it is because ethanol is burnt away or something. As for ensuring the alcohol is gone, reduce it by ½, that will ensure all the alcohol is gone.
I almost never comment on anything, but I need to now! I’m from Bulgaria and although I love and respect my own traditions, I also love and respect everything that has to do with Italy’s culture! I’ve decided to make this risotto and let me tell you, my boyfriend ate the whole thing by himself! Well, he was a good boyfriend and shared it with me hahahah ❤️ I have to thank and give credit where it’s due! Thank you Vincenzo! The risotto was delicious! Definitely moving on to your other recipes! Wishing you all the best! ❤️
@@vincenzosplate I think you used cold chicken stock, based on the fat at the top of the liquid. What's the reason for that? I always read you need simmering hot stock, which won't interrupt your cooking process.
@@kamikaza3334 Also veggie stock is ok for risotto. It has to be boiling hot, because if you add cold stock to your risotto, it mess the coocking process lowering the global temperature in the pot. You need to add constantly stock, until the rice has the right consistency. at the end, butter and cheese do the magic to reach the creamy state of perfection
Made this tonight. Was my first risotto and I absolutely loved it. I used the arborio rice and pecorino cheese. I also used a beef broth because I thought I might het a little more hearty flavor (I hope I didn’t make any Italian ancestors cry)
Risotto is quite easy because the rice has a good consistency for a nice amount of time before is overcooked, so you can make the mistake of adding too much stock at the end, and having to cook more minutes, without the rice getting like goo. Only if you use high quality italian risotto rice, though
What did you put in the search bar? This is a common method even for non Italian cooks on TH-cam like Binging with Babish and even Gordon Ramsay can make a good risotto like this.
This dish changed my life! Over the last few years I gained a lot of respect for these traditional Italian recipes. The simplicity of the ingredients yet the complexity of the taste is blowing me away. And to be honest, it takes me back to my childhood, along my Nona which apparently, had an Italian taste for her dishes, especially risotto. Thank you again Vincenzo for sharing these recipes with us E Ora si mangia! 🙏🏼
I'm touched by your words! Traditional Italian recipes have a way of connecting us to memories and bringing comfort. Cooking with heart is what it's all about. Buon appetito! 🍝🇮🇹👨🍳
I've been cooking mushroom risotto like this since I started cooking, I'm really relieved that apparently I was doing it right 😄 Greetings from Germany!
I'm so happy to say that this is pretty much exactly how I make it; the only difference is I like to use some dried porcini as well, and use the soaking liquid (strained) to replace some of the stock. Yes, the perfect risotto!! :D I swear, I was Italian in my last life. There's no other explanation. Thank you for the confirmation that I've been cooking these dishes the right way! It means a lot to me.
Exactly like I do it, I mean the soaking liquid of dried porcini. It is quite hard to get fresh porcini mushrooms in Germany so I took oyster mushrooms instead. Risotto, like Lasagna and so many other Italian dishes: pure soul food! ♥️ Thanks Vincenzo, for another great classic recipe!
Dear vice to I would like to thank you for this recipe. I replicated some of your recipes and they were great. Today for the second time I replicated this delicious Risotto/porcinni recipe and the result was fantastic, it was actually even better than other risottos I've eaten in restaurants. I love your pasta recipes and etc., I think you're a wonderful guy with great energy and super talented. please continue with this journey to discipline us with true Italian cuisine❤
I failed many times by following other people’s recipes in the past, you really explained well and showed the consistency along the way, i followed the instruction and didn’t use the use the exactly amount, it turned out restaurant level quality, bravo and thank you!
That's fantastic to hear! Cooking is all about understanding techniques and making them your own. Keep experimenting and enjoying delicious results! 👨🍳👍
I love pecorino ❤ and love doing half Parmigiano and half pecorino 🎉 Kokuho rice is pretty good as well, a lot of starch... mostly used for cabage roll, sushi,
I absolutely love Italian food. I believe I was Italian in previously lives kkkkk . Unfortunately mushroons in my city are very expensive, but I always cook risotto. Sometimes with tomatoes, sometimes with shrimp. I also learned how to make real carbonara spaghetti here on your chanel, thank you for sharing your passion with us. 🇧🇷
Thank you so much, buddy! I appreciate the warm compliments. I always make sure to provide you guys with quality contents for you to learn and enjoy. I hope you'll try out my recipes soon!
I made this recipe tonight for my Christmas meal…..EXCELLENT…my wife loved it. Instead of onions I used shallots and instead of parsley; I used chives, but it was perfect. And I totally agree…using the Carnaroli Rice made a big difference. I was able to find it at a local farmer’s market. Thank you 🙏🏾
That sounds like a wonderful Christmas meal! I'm thrilled to hear that you and your wife enjoyed it. Your substitutions sound delicious, and I'm glad you found the Carnaroli rice-it really does make a difference! Happy cooking, and Merry Christmas! 🎄🍽️🎉
I've made a risotto following your recipe quite a few times now, and it never disappoints! For anyone still looking for a perfect recipe, look no further. Thank you, Vincenzo 🙏🏻
I totally agree! There is no better mushroom out there than the porcini! In Romania we also use porcini in a simple mushroom stew, with garlic and parsley, serving it with fresh bread or polenta. So delicious!
I made this Risotto earlier tonight for the first time... And it was a HIT! The one change I did make to the recipe, I thought 14oz of Mushrooms was a bit much, so I split it and did 7oz mushrooms and 7oz of Italian sausage. I also accidentally overcooked the mushrooms, They weren't burnt thank goodness, but still cooked longer than they should have been. But in the end it didn't matter, Everyone loved it! And I'm glad that my first time experimenting with Risotto was a success! Thank you Vincenzo!
My daughters favorite dish, together with linguine alle vongole. Great to see such a classic dish. You spaghetti bolognese ragout has became a classic btw, so thanks on behalf of my family!
@@vincenzosplate .... Same here. I've done your Bolognese Ragu recipe several times now but I usually pair it with tagliatelle though I have also used penned rigate and rotini. Since I first tried your Bolognese Ragu recipe I've tossed out my meat sauce recipe that I learned when I was still in grade school and developed through the years. Simplicity is sometimes better than those with too many ingredients.
When I visited Florence, Italy, I had some of the best risotto I have ever had in my life. So good, in fact, that I had 2 servings of it. The peculiar thing about it was it was purple! I asked the server what made it purple, and she said chicory. I don't know what that added to the flavor, but it was magnificent. I plan to make this recipe, and I hope it is half as good.
Every weekend I make one of your recipes lmao , I'm becoming a popular cook with my family this quarantine No but no joke, before this whole deal I didn't even know I could cook nicely. I knew I could make food that one could eat but at first it was pretty meh, your instructions are super clear and fun to follow. Thanks for the videos !
You'll find that cooking is always like this. It's daunting at first but it's more of a learning process about ingredients to interchange. Technique? I guess. Just learn to hold the knife properly. That's where technique begins. I might decide to use 50/50 vegetable and chicken stock in this risotto. You have to learn about french mother sauces... How to change ingredients in a pinch... etc etc. But cooking becomes a joy. Just reminder... U will screw up a recipe from time to time. But you'll also learn how to cook amazing delicious foods with 100 percent accuracy. It's great!
Ciao Vincenzo! If I want to change the mushrooms to asparagus, how should I prepare them? Cook them in boiling water/stock? Fry them in butter? Put them in the oven wrapped in bacon? Thanks for your advice in advance!
For asparagus, I recommend sautéing them in butter until tender-crisp. It will bring out their natural flavor and create a delicious combination with the rest of the dish. Enjoy! 🍽️🍃
Made this tonight with chicken stock, zucchini, red capsicum and mushrooms, chardonnay muscat, and Lidl arborio rice because that's what I could find. For the rest I followed your recipe exactly (toasting the rice, cooking the veggies separately, using butter and Parmigiano Reggiano etc.) I noticed it took the rice almost double the time to cook than it said on the packet, but that's probably because of the quality of the rice. But once it was done, man, creamy indeed. My family loved it!! E ora si mangia!
Glad you loved it, cooking is all about experimenting with what you have in your pantry and making it work! 🤗👨🍳 Thanks for sharing your experience with the recipe.
I've had a similar experience. I've cooked this recipe twice and each time the cooking time was about 3 times the recommended cooking time on the box and 1.5-2 times the amount of liquid. I used top quality carnaroli. Not sure what's going on?
Vincenzo, I really want to thank you for that magnificent recipe! I'm really happy that the first risotto I've made was done under your virtual guidance, it was really tasty. Please, keep going, you're great!
You've made my day! 🤩 I'm overjoyed your first risotto turned out fantastic. Keep exploring and experimenting in the kitchen. Your culinary journey is just beginning! 🍚👨🍳👍
I want to thank you for your recipe! I tried it with and without porcini mushrooms and there was a big difference in flavours! I only could find dried porcini mushrooms- but it still turned out flavourful. Here’s my suggestion: 1) use porcini mushrooms or a mix of them + other mild mushrooms. If you are using dried porcini , use 1/2 the water from the mushrooms + 1/2 chicken bone broth to cook the rice. 2) salt the broth really well. If you don’t salt it and add the salt later, it doesn’t taste as yum. Don’t be afraid of the salt- even when I thought I over salted the broth, the risotto still needed a dash more salt. 3) use a little wine to deglaze the pan where you cooked the mushrooms. Save it in a cup, and added to the rice when you are in the wine stage along with more wine ~5-6oz total wine used for the rice. Overall great recipe. Thanks!!
Vincenzo, I make the risotto of the South of Switzerland, the canton of Ticino. Please don't hate me - no, I do not put green peas in the risotto - I use Gruyere cheese. Thank you for sharing your video with us. Greetings from Switzerland to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo!
@@austinburras2993 - Hahaha! Where are you from? We in Switzerland have four official languages. English is not one Italian is spoken in two cantons. In the canton Ticino Italian is almost spoken to 100% (in one village German is the main language). Please forget it that there is no risotto ticinese. You may put green peas in your risotto - but then don't call it risotto.
@@60frederick it still risotto if you put peas in it putting peas in it did not change it from a risotto do you even know what a risotto is cuz it's kind of obvious you don't
I actually had two questions here. 1) Not for a traditional risotto, but for something of a fusion version of it, can we use some other starchy rice like Jasmine rice? It would also give an additional flavour of the jasmine rice too 2) Is it required to use wine? Can we use something else?
I made this last night with jasmine rice because that's all I had. It turned out fantastic. You probably could skip the wine part and go straight for the stock and lose nothing urgent.
1. It wouldn't be a Risotto dish if you use anything other than Risotto, but you can continually reinvent the ingredients according to the availability that you have. 2. Other alcohols are some of the most typical substitutes used to replace the acidity of wine in risotto. (like dry sherry, vodka, or gin). A squeeze of citrous fruits like lemon and lime might help to brighten the dish.
Cooked this tonight with more common ingredients (white button mushrooms, standard Parmesan and Arborio rice) but it still turned out great. But I had to cook the rice for like…35-40 minutes. Maybe my medium-low heat was too low, maybe I was too careful adding the broth…but patience and love won out and it was so tasty. Thanks for the recipe and demonstration ! It really helped how much you emphasized cooking everything slowly.
Just made these, turned out absolutely perfect! I got some fresh truffles from Umbria a few days ago which added a nice touch to the risotto (I'm living in Rome right now pretty much because of your videos, went to Orvieto for a day trip). I've made a bunch of your recipes and they've been amazing every time. Please keep doing what you are doing, and I'm always looking forward to your new videos!
That's absolutely wonderful to hear! 🇮🇹😊 I'm thrilled that you've been enjoying the recipes and that they've turned out perfectly. Using fresh truffles from Umbria in your risotto must have added an incredible depth of flavor. Thank you for your kind words and support. I'll definitely keep sharing more delicious Italian recipes, and I'm glad to be a part of your culinary journey. Buon appetito! 🍽️👨🍳🇮🇹
Very nice🤩, I think I make pretty good risotto. It's because I do it the same way. But perhaps a comment on butter at the end. So it was perfect. Cold butter means binding. When it is boiled, it becomes floating fat. Then that's it. Cold butter can also be used to bind cans. Once boiled, that's it. Maybe let the risotto stand for a minute, add cold butter and Parmesan. Greetings!
You're right that cold butter can be used to bind risotto. When the butter is boiled, it melts and becomes a part of the sauce. This helps to create a creamy and smooth risotto. I agree that it's best to let the risotto stand for a minute before adding the cold butter and Parmesan. This allows the risotto to absorb the flavors of the butter and cheese.
I know I kind of break the Italian theme when doing it, but I love making risotto with chorizo. I will now try it with mushrooms since you reccomend it! By the way, your Carbonara is now the highlight of my family's dinners, thank you for inspiring us every day!
@@MrPixie93 It is close to impossible to find guancale in Poland, but both pancetta and peccorino are fairly easy to come by here so I am using those. And it is the peccorino especially that made me fall in love with carbonara. Typical Polish "carbonara" would be with bacon, cream and gouda cheese and I always wondered how it is so popular around the world. Peccorino gave me the answers :D
@@marekmantaj9942 Of course, till last year I had never heard of guancale nor peccorino (and now peccorino is favourite chese in my house). My GF family raises every year 3 pigs for meat, one is for my GF and me, but they had always put guancale in sausages. I also fell in love in Vincenzo's videos, and especially carbonara, and last year I asked them that we put guancale aside, dry it and so we can make carbonara just like Vincenzo does. And I have to admit, it is really amazing. But I also tried with homemade pancetta and it is almost the same, just guancale is a bit fattier, has more of that "white" than pancetta :)
Hi from South of India Today My mother made plain rice and Spinach kootu ( spinach cooked with lentils and spices) , with brinjal curry. I got an idea to give it a risotto twist, and so I searched your channel for inspiration. 1. I used cooked rice instead of plain and boiled for sometime with water and olive oil 2. Added the spinach kootu to it 3. Added butter like you 4. Added industrial cheese (Amul brand) ( don't get furious. It's the only cheese in the fridge, and Parmigiano Reggiano is every expensive here) Everyone loved it. Plan to make the authentic one that you have shown someday
Hello from South India! 😊 It's wonderful to hear about your creative twist on a traditional Italian dish by incorporating South Indian flavors. Cooking is all about experimenting and adapting to what you have on hand, and it sounds like your dish turned out delicious. Authentic or not, as long as it's enjoyed by everyone, it's a success! If you decide to try the authentic version in the future, I hope you find it equally delightful. Buon appetito! 🍛🇮🇳🍽️
I just made your Mushroom risotto, just without the white wine and with a little bit of meat cubes. I evem got a 6€ piece of Parmigiano regiano. Just beautiful this dish 😍😋
That's wonderful! 😄 It's great to hear that you enjoyed the mushroom risotto and added your own twist with meat cubes. Using Parmigiano Reggiano must have made it even more delicious. Keep exploring and creating amazing dishes! 🍽️👨🍳
Vincenzo I made my first ever Risotto and omg it was divine couldn't get the same mushrooms chestnut ones chardonnay wine added chicken and everything you taught me to do!... Turned out perfect my two Sisters Denise and Lesley enjoyed it so much and have some left for tomorrow 😂 one happy cook so many thanks Carol 💜🙏💜
Carol, I'm thrilled to hear about your successful risotto! Your creativity with the ingredients sounds delicious. Keep up the great cooking and enjoy the leftovers! 💜🍲👩🍳
@@vincenzosplate ahh I actually did try after that. Unfortunately I can't find some of the ingredients in my area... Like Carnaroli and porcini. Otherwise, I'm loving the risottos I've been making regularly since. Thanks to your channel, I have been enjoying my Italian cookings so much since...
I made it again today. Last time with real porcini, this time with regular button mushrooms because they were there. I added porcini salt to make up for it. It’s always delicious, thank you!
Just tried your carbonara recipe after i went to rome from where I bringed guanciale and it was awsome. Today I'am cooking this. Thnak you for all the informations!
Amazing recipe! Just made it for the second time tonight and it turned out beautifully. I’d like to think I made my Italian side of the family proud. Grazie, Vincenzo!
That looks delicious! I have to make risotto again, I have not eaten any for a long time now that I think of it. I remember that I bought a small risotto cookbook as a teenager and tried a few of the recipes, good memories :)
I made this Mushroom Risotto,today,but I couldn't find Porcini mushrooms ,I used Baby Bella,it is heavenly delicious,I just found Arborio rice,I wish I could show you the picture of my plate.Thank you Chef👨🍳🧑🍳
My mouth is watering just watching this will be doing it tomorrow with prawns and mushrooms thanks for your time to upload best wishes from Belfast Northern Ireland.
@@vincenzosplate We had it tonight and we will be kooking forward to the same again only with chicken we both loved it I went a bit less butter but next time will go with double 25 g was not as creamy as yours thanks again you have another sub in Belfast.
Hi, Vincenzo! So glad that I found an Italian chef who speaks in English. I am interested in how to make scallopine al limone! Maybe with pork, it's difficult to find veal in where I live... Grazie！
I just ate this recipe exactly how you recommended and I have to say thank you very much it was perfectly delicious 😋. The best Risotto recipe 👌and now I 'll recommend this video to every one who wants to cook this delicious dish. Greetings 😊.
I LOVE risotto! and this one looks so good Vincenzo, bravo! :) Only thing i do different from you here is that i keep my stock hot on the stove before i add it, so i don't add cold stock
I used to have an uncle who cooked every time we had a family party. Unfortunately he passed away 3 years ago. His chicken dish will always remain in my box of good childhood memories.
Hi Vincenzo! I bought the cannaroli rice and we made mushroom risotto with wild and store mushroom mix. We added red pepper and Italian parsley. So so delicious!
I just made this and it is absolutely delicious and so creamy! I especially bought the carnoroli rice for this and you were so right that it makes such a big difference! I had only ever used Arborio before but carnoroli is so much better!
That's wonderful news! It can be frustrating when a recipe doesn't turn out the way we want it to. But it sounds like my risotto recipe has been a game-changer for you. Keep enjoying your cooking journey!
Great video and delicious. I love Risotto. I like adding carrot and celery. I am going to cook this for my friends next week. Thanks for bringing us great cooking tips.
I hope you make some more veg food, love these recipees and I wanted to ask if I could use cherry tomatoes for making pizza sauce?. I have started growing basil, sage, oregano, thyme and Rosemary in my kitchen garden, cant wait to use them 💃💃💃
Oh vincenzo!!! Mamma mia!!! 😝 i just made it and its the best rissotto in my whole life! I loved it!!!! Super yummy! Thank u for teaching us how to cook and have fun at the same time! 🙏
Its all about creaminess is it ? If its creamy it taste delicious like my recent carbonara following your vid Vincenzo ! My friends just felt in love with it ! Thanks and keep going with sharing best recipes of Italian food..
Rice and peas are maybe my top 2 foods that go together. I know there's no peas with this but try it, with chicken, or beef, it doesn't have to be Risotto, but rice with peas for some reason, just magical.
Excellant recipe made this yesterday and it was superb...thanks for the tutorial Vincenzo that choice of rice made such a big difference.just brilliant and presented brilliantly.
Mmmmmmmm. That risotto looks amazing. I doesn’t look hard to make, just to cook slowly. I love mushrooms. I’ll be dreaming about this dish until I make it! Thank you!
Vincenzo, grazie for this, I have learnt a few techniques to improve my risotto today. One question where in Australia were you able to find/buy fresh Porcini mushrooms from? I have never found them down here in Hobart. Dried ones for sure and I used to be able to buy porcini stock cubes, alas these too aren’t available anymore. I think I have seen them for sale online though. I would love to be able to get the fresh porcinis to make this dish.
Hi David grazie to you. We learn something new everyday. Would lovw to visit Hobart and bring the porcini to you 😃 sometimes I get fresh porcini from a supplier from adelaide but its rare and hard to find. I usually buy the frozen ones from Italy. Because I am in the food business I have an account with different food distributors. You can try to get in touch with Gourmet Life in Edgecliff, it is a shop that sells amazing products. They might be able to send or recommend someons in hobart. Hope it helps
Not sure where you live but if you live in a country where they grow, best is to go out and pick them. When we pick them, the smaller freshest ones are for dishes like this risotto - you get a great fragrant truffly crunch from them, the bigger older one will be slimy if you cook them so best to dry them. They have a very different flavour profile then, a much more roasty, earthy meaty flavour. Delicious - but just a very different ingredient in my opinion. Commercially dried ones I cannot speak for, have not used them for decades, no idea what they use.
@@michaelt251 Alas I live in Hobart, Tasmania. Porcini don’t grow in Australia, and as unlike Vincenzo, finding fresh or even frozen ones here isn’t possible, dry porchini is the only option. Having said this, I am actually perfectly happy to use them as the flavour is concentrated which works well when combined with other fresh mushrooms. I used to be able to obtain porcini stock cubes here but they too aren’t available any longer. I have seen them online but havn’t bought any so far.
@@1240enzo I also like dry ones, they are just different. Not sure if the Polish diaspora have reached Tasmania but if cannot get Italian porcini stock cubes Polish grocers tend to sell them.
OMG! This may be the best dish you've ever created - seriously. I would be a bad boy and use more wine. Porcini mushrooms are fabulous. Do you think basil would be ok in this dish, or would that be inappropriate? Maybe some chopped Kalamata olives?
My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will ever taste - minus the cream of course!. Can you find a better creamy risotto then this?
A simple but elegant dish. I think the only way to improve that (mushroom) risotto would be by making a mushroom stock to use instead, for a really intense amazing mushroom flavor. Maybe100%.... or maybe 50/50 with veggie stock, because that veggie stock tastes amazing too (and mushroom stock is SUPER charged with flavor).
A lot of home cooks may not have or want to spend the time to make such a specific stock though. Veggie stock was definitely the way to go for a video, because pretty much everybody can make a decent veggie stock which is then useful for multiple dishes, versus mushroom which most people wont want to use in everything.
A perfect video!
Vincenzo, I love how you talk dirty to the food, it's hilarious. Stay authentic and keep up the good work!
Can you react to Gordon Ramsey’s risottos, people say he is the master of this creamy Italian dish.
Yes, I do. I don't know if it is better, but quite similiar to yours. I just add ingredients as it fits. It's my moms favourite dish from Italy, she lived there for almost 10y, so I mastered it few years ago to comfort her :)
@@lucentdepths643 Blasphemy! Don't ever question Vincenzo again you fool
It's so important to say, that everything tooks time and love. And you're the one who pray this to us everytime. Thank you for the remembering. Lots of love
you're right! Love and patience are two of the most important ingredients!
Vincenzo, you know what is crazy...there are 10000 italian youtubers and almost no one teaches proper recipes in English...
Cheers man! You are doing great!
oh wow 😍 you so kind! I really appreciate 🙏🏻
Isn't he awesome? He always responds too. I love his accent, his wife, the baby and the entire family. Definitely my favorite Italian chef. 😍
Agreed!!!
because they are busy complaining about people trying to make food!
Awesome procedure and so step-by-step. Looks so delicious. 🎉❤Thanks so much 😊for sharing!
I'm 16 with zero cooking experience. I used 2x more rice and onions for a larger portion, added more wine, cooked the rice a bit longer, and added chorizo sausages and it turned out perfect! Thank you!
Since when were teens allowed to consume wine???? I'm about to be 16 and surprised seeing this!!!
@upholdjustice372 the alcohol is cooked off, all your left is the beautiful flavours and acidity of the wine. This goes for any other alcoholic from beer to vodka.
Fun Fact: idk where the commentor is from but in the UK there is a legal exception that allows 16 year olds to have a glass of wine in a restaurant.
Also, in the UK on private property, you can drink from the age of 5.
@@Gust52everywhere outside of the USA and Canada basically
@@itsmeaiden8788 Oh, but wdym by "the alcohol is cooked off" ? Like if there is wine added to the pan, it's definitely there. Does the ethanol in it leave the pan and oxidise into the air or something? How can we be sure the alcohol part of the wine will have gone?
Idk exactly why I believe it is because ethanol is burnt away or something. As for ensuring the alcohol is gone, reduce it by ½, that will ensure all the alcohol is gone.
I almost never comment on anything, but I need to now!
I’m from Bulgaria and although I love and respect my own traditions, I also love and respect everything that has to do with Italy’s culture!
I’ve decided to make this risotto and let me tell you, my boyfriend ate the whole thing by himself! Well, he was a good boyfriend and shared it with me hahahah ❤️
I have to thank and give credit where it’s due! Thank you Vincenzo! The risotto was delicious! Definitely moving on to your other recipes!
Wishing you all the best! ❤️
oh, I love to hear that Martina, this makes me really happy 🙏🏻❤
I'm glad you and your bf loved this recipe 😍 thank you so much!
Kak ti e instagrama
@@vincenzosplate I think you used cold chicken stock, based on the fat at the top of the liquid. What's the reason for that? I always read you need simmering hot stock, which won't interrupt your cooking process.
@@kamikaza3334 Also veggie stock is ok for risotto. It has to be boiling hot, because if you add cold stock to your risotto, it mess the coocking process lowering the global temperature in the pot. You need to add constantly stock, until the rice has the right consistency. at the end, butter and cheese do the magic to reach the creamy state of perfection
Made this tonight. Was my first risotto and I absolutely loved it. I used the arborio rice and pecorino cheese. I also used a beef broth because I thought I might het a little more hearty flavor (I hope I didn’t make any Italian ancestors cry)
That's amazing! 🤩🍚🧀 Your first risotto turned out great. Don't worry, experimenting with flavors is part of the fun! Keep cooking and exploring. 👨🍳🇮🇹
Risotto is quite easy because the rice has a good consistency for a nice amount of time before is overcooked, so you can make the mistake of adding too much stock at the end, and having to cook more minutes, without the rice getting like goo. Only if you use high quality italian risotto rice, though
FINALLY! I learned this method from an Italian chef and I have never been able to find anything on TH-cam close to this method. ❤️❤️❤️❤️
oh, this is great!
Are you going to make it? 😍
@@vincenzosplate Done
you dond neeed 2 Pots, you can make everything in one Pot btw.
What did you put in the search bar? This is a common method even for non Italian cooks on TH-cam like Binging with Babish and even Gordon Ramsay can make a good risotto like this.
@@draganradulovic8115 yeah if you want to add room temp stock to your rice and halt the cooking every single time then sure you can do with one pot
This dish changed my life! Over the last few years I gained a lot of respect for these traditional Italian recipes. The simplicity of the ingredients yet the complexity of the taste is blowing me away. And to be honest, it takes me back to my childhood, along my Nona which apparently, had an Italian taste for her dishes, especially risotto. Thank you again Vincenzo for sharing these recipes with us E Ora si mangia! 🙏🏼
I'm touched by your words! Traditional Italian recipes have a way of connecting us to memories and bringing comfort. Cooking with heart is what it's all about. Buon appetito! 🍝🇮🇹👨🍳
I've been cooking mushroom risotto like this since I started cooking, I'm really relieved that apparently I was doing it right 😄 Greetings from Germany!
fantastic, great job 👏🏼😍
ITS HERE!!! The most authentic Italian chef I know, your vids are great man! Keep it up 👌👌
oh, you too kind 🙏🏻 thank you so much!
I'm so happy to say that this is pretty much exactly how I make it; the only difference is I like to use some dried porcini as well, and use the soaking liquid (strained) to replace some of the stock. Yes, the perfect risotto!! :D I swear, I was Italian in my last life. There's no other explanation. Thank you for the confirmation that I've been cooking these dishes the right way! It means a lot to me.
wow sounds super delicious, brava Anna! Many thanks to you!
@@vincenzosplate thank you Vincenzo for everything you do!
Exactly like I do it, I mean the soaking liquid of dried porcini. It is quite hard to get fresh porcini mushrooms in Germany so I took oyster mushrooms instead. Risotto, like Lasagna and so many other Italian dishes: pure soul food! ♥️ Thanks Vincenzo, for another great classic recipe!
Dear vice to
I would like to thank you for this recipe.
I replicated some of your recipes and they were great.
Today for the second time I replicated this delicious Risotto/porcinni recipe and the result was fantastic, it was actually even better than other risottos I've eaten in restaurants.
I love your pasta recipes and etc., I think you're a wonderful guy with great energy and super talented.
please continue with this journey to discipline us with true Italian cuisine❤
Vincenzo your commitment to delicious Italian food is very inspiring, keep it up!
oh, thank you so much 🙏🏻 I appreciate!
I will make you a pineapple risotto you cannot refuse . . ..
I failed many times by following other people’s recipes in the past, you really explained well and showed the consistency along the way, i followed the instruction and didn’t use the use the exactly amount, it turned out restaurant level quality, bravo and thank you!
That's fantastic to hear! Cooking is all about understanding techniques and making them your own. Keep experimenting and enjoying delicious results! 👨🍳👍
I made this tonight...my eight-year-old: "Oh my god. This is SO gooood." It was fantastic. Thank you so much for sharing your expertise with us!
Aww 🥰 I’m really glad to know that 🙏🏻 brava Samantha, you did a great job!
To get an 8 year old to eat it it had to be good
I love pecorino ❤ and love doing half Parmigiano and half pecorino 🎉
Kokuho rice is pretty good as well, a lot of starch... mostly used for cabage roll, sushi,
That combination of Parmigiano and pecorino sounds divine! And Kokuho rice is versatile indeed. Enjoy experimenting with different dishes! 🍚🧀🍣
I absolutely love Italian food. I believe I was Italian in previously lives kkkkk . Unfortunately mushroons in my city are very expensive, but I always cook risotto. Sometimes with tomatoes, sometimes with shrimp. I also learned how to make real carbonara spaghetti here on your chanel, thank you for sharing your passion with us. 🇧🇷
Muito Obrigado Alina. You are very kind. You can replace mushrooms with anything you like. You can be as creative as possible
Falar kkkkk em inglês não é risada, é muito estranho...
Thanks man the wifey is happy she loves Italian food ❤
Happy wife, happy life, right? 😄 Keep spreading joy with delicious Italian dishes! 🇮🇹👩🍳
I liked your video, your ideas, and the way you are Vincenzo. I know for sure that your recipe will be a great success everywhere.
Thank you so much, buddy! I appreciate the warm compliments. I always make sure to provide you guys with quality contents for you to learn and enjoy. I hope you'll try out my recipes soon!
I made this recipe tonight for my Christmas meal…..EXCELLENT…my wife loved it. Instead of onions I used shallots and instead of parsley; I used chives, but it was perfect. And I totally agree…using the Carnaroli Rice made a big difference. I was able to find it at a local farmer’s market. Thank you 🙏🏾
That sounds like a wonderful Christmas meal! I'm thrilled to hear that you and your wife enjoyed it. Your substitutions sound delicious, and I'm glad you found the Carnaroli rice-it really does make a difference! Happy cooking, and Merry Christmas! 🎄🍽️🎉
I've got all my ingredients in place and am cooking this while I watch. My kitchen smells amazing! Cook slowly friends! 😍
So good! How it was??
Made this for my girlfriend tonight, she loved it ...she said it was really creamy, just made me smile. Thank you for a wonderful recipe
So glad you both enjoyed it! Keep spreading the love through good food. Cheers to many more happy meals together! 🥂👩❤️👨🍴
Take a shot every time Vincenzo says "creamy".
Currently getting stomach pumped👍👌🖖✌️
🤣🤣
I was looking for this comment
Only Boris Yeltsin can survive this challenge.
Drunk 15 seconds into the video
I am indian. I am start cooking perfect Italian cousins after watching your videos and also learning the history along with it.😍😍
That's great! 😍 thank you my friend!
Please don't cook your cousins O_O
Cooking = making love. I love this attitude. Brilliant!
Always! 😍 thank you!
I've made a risotto following your recipe quite a few times now, and it never disappoints! For anyone still looking for a perfect recipe, look no further. Thank you, Vincenzo 🙏🏻
I totally agree! There is no better mushroom out there than the porcini! In Romania we also use porcini in a simple mushroom stew, with garlic and parsley, serving it with fresh bread or polenta. So delicious!
Sounds great! 😋
Stew in general is very underrated. It's so delicious
I made this Risotto earlier tonight for the first time... And it was a HIT! The one change I did make to the recipe, I thought 14oz of Mushrooms was a bit much, so I split it and did 7oz mushrooms and 7oz of Italian sausage. I also accidentally overcooked the mushrooms, They weren't burnt thank goodness, but still cooked longer than they should have been. But in the end it didn't matter, Everyone loved it! And I'm glad that my first time experimenting with Risotto was a success! Thank you Vincenzo!
Boom, you rocked it! 🍚👨🍳 Love your twist. Cooking's about creativity. Happy to inspire your risotto victory. Keep experimenting and enjoying! 🇮🇹🎉
its basically impossible to overcook mushrooms
Ok, currentrly it's 11.15pm in Italy. I'm going to cook your Creamy Mushroom Risotto. You are officially an influencer :-) Cheers, Domenico.
wooooow! Grande domenico, un ottimo risotto di mezzanotte 😍
Roast some corn on the cob, get it specold with little brown bits of Carmelazation and cut the kernels off
And scrape the juices in as well ""YUM""
If an anglophone says "Talk to the rice" you call an asylum. If an Italian says it you're like "Right, of course."
I video di Vincenzo con la cucina italiana sono sempre stimolanti. Questo risotto è buonissimo e facilissimo da preparare! Grazie Vincenzo!
Grazie per il bellissimo commento! Hai provato questo risotto ai funghi? 🙂
Sì!
Thank you for your explanations. Out of all Italian Chefs on TH-cam I think you're the only one who explains the best. 👍
My daughters favorite dish, together with linguine alle vongole. Great to see such a classic dish. You spaghetti bolognese ragout has became a classic btw, so thanks on behalf of my family!
oh, this is great to hear 😍 I'm super glad you loved my bolognese recipe!
Many thank to you!
Yes your Bolognese ragout is fantastic. Never again will I buy a jar of sauce from the shop. I now like to make my bolognese with love
@@deco180 same here
@@deco180 Same!!
@@vincenzosplate .... Same here. I've done your Bolognese Ragu recipe several times now but I usually pair it with tagliatelle though I have also used penned rigate and rotini. Since I first tried your Bolognese Ragu recipe I've tossed out my meat sauce recipe that I learned when I was still in grade school and developed through the years. Simplicity is sometimes better than those with too many ingredients.
When I visited Florence, Italy, I had some of the best risotto I have ever had in my life. So good, in fact, that I had 2 servings of it. The peculiar thing about it was it was purple! I asked the server what made it purple, and she said chicory. I don't know what that added to the flavor, but it was magnificent. I plan to make this recipe, and I hope it is half as good.
Every weekend I make one of your recipes lmao , I'm becoming a popular cook with my family this quarantine
No but no joke, before this whole deal I didn't even know I could cook nicely. I knew I could make food that one could eat but at first it was pretty meh, your instructions are super clear and fun to follow. Thanks for the videos !
oh, this is amazing, this really makes me happy, and I'm super glad my videos are helpful for all of you! 🙏🏻 thank you so much!
@@vincenzosplate thank you! And, by the way, my Andean grandmother absolutely loves the food im making with your recipes. Grandmother approved!
You'll find that cooking is always like this. It's daunting at first but it's more of a learning process about ingredients to interchange. Technique? I guess. Just learn to hold the knife properly. That's where technique begins. I might decide to use 50/50 vegetable and chicken stock in this risotto. You have to learn about french mother sauces... How to change ingredients in a pinch... etc etc. But cooking becomes a joy. Just reminder... U will screw up a recipe from time to time. But you'll also learn how to cook amazing delicious foods with 100 percent accuracy. It's great!
@@vincenzosplate me too, Filipino based in Thailand. I love the cooking vids. Im so into it. Thank you.
Ciao Vincenzo! If I want to change the mushrooms to asparagus, how should I prepare them? Cook them in boiling water/stock? Fry them in butter? Put them in the oven wrapped in bacon? Thanks for your advice in advance!
For asparagus, I recommend sautéing them in butter until tender-crisp. It will bring out their natural flavor and create a delicious combination with the rest of the dish. Enjoy! 🍽️🍃
Tried this recipe (with other mushrooms, but whatever) today.
Perfectn, my wife and I loved it. So easy and delicious.
Faaantastic! I'm glad you loved this recipe 😍
Made this tonight with chicken stock, zucchini, red capsicum and mushrooms, chardonnay muscat, and Lidl arborio rice because that's what I could find. For the rest I followed your recipe exactly (toasting the rice, cooking the veggies separately, using butter and Parmigiano Reggiano etc.) I noticed it took the rice almost double the time to cook than it said on the packet, but that's probably because of the quality of the rice. But once it was done, man, creamy indeed. My family loved it!! E ora si mangia!
Glad you loved it, cooking is all about experimenting with what you have in your pantry and making it work! 🤗👨🍳 Thanks for sharing your experience with the recipe.
I've had a similar experience. I've cooked this recipe twice and each time the cooking time was about 3 times the recommended cooking time on the box and 1.5-2 times the amount of liquid. I used top quality carnaroli.
Not sure what's going on?
Vincenzo, I really want to thank you for that magnificent recipe! I'm really happy that the first risotto I've made was done under your virtual guidance, it was really tasty. Please, keep going, you're great!
You've made my day! 🤩 I'm overjoyed your first risotto turned out fantastic. Keep exploring and experimenting in the kitchen. Your culinary journey is just beginning! 🍚👨🍳👍
I want to thank you for your recipe! I tried it with and without porcini mushrooms and there was a big difference in flavours! I only could find dried porcini mushrooms- but it still turned out flavourful. Here’s my suggestion:
1) use porcini mushrooms or a mix of them + other mild mushrooms. If you are using dried porcini , use 1/2 the water from the mushrooms + 1/2 chicken bone broth to cook the rice.
2) salt the broth really well. If you don’t salt it and add the salt later, it doesn’t taste as yum. Don’t be afraid of the salt- even when I thought I over salted the broth, the risotto still needed a dash more salt.
3) use a little wine to deglaze the pan where you cooked the mushrooms. Save it in a cup, and added to the rice when you are in the wine stage along with more wine ~5-6oz total wine used for the rice.
Overall great recipe. Thanks!!
Vincenzo, I make the risotto of the South of Switzerland, the canton of Ticino.
Please don't hate me - no, I do not put green peas in the risotto - I use Gruyere cheese.
Thank you for sharing your video with us.
Greetings from Switzerland to Suzanne, to Sebastian, to your families in Australia and in Italy and to you, Vincenzo!
There's nothing wrong with green peas and risotto
@@austinburras2993 - but not in Italian and Swiss risotto. It is not a Spanish paella.
@@60frederick it's good in any risotto all risottos are Italian there's no such thing as a Swiss risotto
@@austinburras2993 - Hahaha! Where are you from? We in Switzerland have four official languages. English is not one
Italian is spoken in two cantons. In the canton Ticino Italian is almost spoken to 100% (in one village German is the main language).
Please forget it that there is no risotto ticinese.
You may put green peas in your risotto - but then don't call it risotto.
@@60frederick it still risotto if you put peas in it putting peas in it did not change it from a risotto do you even know what a risotto is cuz it's kind of obvious you don't
I actually had two questions here.
1) Not for a traditional risotto, but for something of a fusion version of it, can we use some other starchy rice like Jasmine rice? It would also give an additional flavour of the jasmine rice too
2) Is it required to use wine? Can we use something else?
I made this last night with jasmine rice because that's all I had. It turned out fantastic. You probably could skip the wine part and go straight for the stock and lose nothing urgent.
1. It wouldn't be a Risotto dish if you use anything other than Risotto, but you can continually reinvent the ingredients according to the availability that you have.
2. Other alcohols are some of the most typical substitutes used to replace the acidity of wine in risotto. (like dry sherry, vodka, or gin). A squeeze of citrous fruits like lemon and lime might help to brighten the dish.
I've watched this video so many times and it still hasn't gotten old. I have GOT to try making risotto!!
Yes you need to try it!!
Cooked this tonight with more common ingredients (white button mushrooms, standard Parmesan and Arborio rice) but it still turned out great.
But I had to cook the rice for like…35-40 minutes. Maybe my medium-low heat was too low, maybe I was too careful adding the broth…but patience and love won out and it was so tasty.
Thanks for the recipe and demonstration ! It really helped how much you emphasized cooking everything slowly.
I love this recipe. I have made it a number of times with my homemade chicken stock and it is so good! Thank you Vincenzo for this fabulous recipe.
Just made these, turned out absolutely perfect! I got some fresh truffles from Umbria a few days ago which added a nice touch to the risotto (I'm living in Rome right now pretty much because of your videos, went to Orvieto for a day trip). I've made a bunch of your recipes and they've been amazing every time. Please keep doing what you are doing, and I'm always looking forward to your new videos!
That's absolutely wonderful to hear! 🇮🇹😊 I'm thrilled that you've been enjoying the recipes and that they've turned out perfectly. Using fresh truffles from Umbria in your risotto must have added an incredible depth of flavor. Thank you for your kind words and support. I'll definitely keep sharing more delicious Italian recipes, and I'm glad to be a part of your culinary journey. Buon appetito! 🍽️👨🍳🇮🇹
I like his recipes so much, I actually cooked all the food he showed us how to do on the channel
oh wow, this is great and I love to hear that 🤩
Very nice🤩, I think I make pretty good risotto. It's because I do it the same way. But perhaps a comment on butter at the end. So it was perfect. Cold butter means binding. When it is boiled, it becomes floating fat. Then that's it. Cold butter can also be used to bind cans. Once boiled, that's it. Maybe let the risotto stand for a minute, add cold butter and Parmesan. Greetings!
You're right that cold butter can be used to bind risotto. When the butter is boiled, it melts and becomes a part of the sauce. This helps to create a creamy and smooth risotto.
I agree that it's best to let the risotto stand for a minute before adding the cold butter and Parmesan. This allows the risotto to absorb the flavors of the butter and cheese.
I know I kind of break the Italian theme when doing it, but I love making risotto with chorizo. I will now try it with mushrooms since you reccomend it! By the way, your Carbonara is now the highlight of my family's dinners, thank you for inspiring us every day!
I only hope that you really use "guancale" :)
@@MrPixie93 It is close to impossible to find guancale in Poland, but both pancetta and peccorino are fairly easy to come by here so I am using those. And it is the peccorino especially that made me fall in love with carbonara. Typical Polish "carbonara" would be with bacon, cream and gouda cheese and I always wondered how it is so popular around the world. Peccorino gave me the answers :D
@@marekmantaj9942 Nothing wrong with that Marek, we also make pasta and risotto with something similar to chorizo here in my italian region!
@@marekmantaj9942 Of course, till last year I had never heard of guancale nor peccorino (and now peccorino is favourite chese in my house). My GF family raises every year 3 pigs for meat, one is for my GF and me, but they had always put guancale in sausages. I also fell in love in Vincenzo's videos, and especially carbonara, and last year I asked them that we put guancale aside, dry it and so we can make carbonara just like Vincenzo does. And I have to admit, it is really amazing. But I also tried with homemade pancetta and it is almost the same, just guancale is a bit fattier, has more of that "white" than pancetta :)
Thank you a lot Marek, I'm glad you love my Carbonara recipe, and I'm sure you'll love this recipe too 😍
Hi from South of India
Today My mother made plain rice and Spinach kootu ( spinach cooked with lentils and spices) , with brinjal curry.
I got an idea to give it a risotto twist, and so I searched your channel for inspiration.
1. I used cooked rice instead of plain and boiled for sometime with water and olive oil
2. Added the spinach kootu to it
3. Added butter like you
4. Added industrial cheese (Amul brand) ( don't get furious. It's the only cheese in the fridge, and Parmigiano Reggiano is every expensive here)
Everyone loved it.
Plan to make the authentic one that you have shown someday
Hello from South India! 😊 It's wonderful to hear about your creative twist on a traditional Italian dish by incorporating South Indian flavors. Cooking is all about experimenting and adapting to what you have on hand, and it sounds like your dish turned out delicious. Authentic or not, as long as it's enjoyed by everyone, it's a success! If you decide to try the authentic version in the future, I hope you find it equally delightful. Buon appetito! 🍛🇮🇳🍽️
Making it this weekend. I cooked your Linguine alle Vongole along with some Aperol Spritz last weekend and the wife loved it! 💪 thanks for sharing!
Fantastic! 🤩 I'm sure your wife loves you more now 😜
Please try this recipe too 😋
I just made your Mushroom risotto, just without the white wine and with a little bit of meat cubes. I evem got a 6€ piece of Parmigiano regiano. Just beautiful this dish 😍😋
That's wonderful! 😄 It's great to hear that you enjoyed the mushroom risotto and added your own twist with meat cubes. Using Parmigiano Reggiano must have made it even more delicious. Keep exploring and creating amazing dishes! 🍽️👨🍳
Just finished eating this risotto.
Absolutely delicious and easy to make!
Oh wow that’s great 😍
Vincenzo I made my first ever Risotto and omg it was divine couldn't get the same mushrooms chestnut ones chardonnay wine added chicken and everything you taught me to do!... Turned out perfect my two Sisters Denise and Lesley enjoyed it so much and have some left for tomorrow 😂 one happy cook so many thanks Carol 💜🙏💜
By the way I'm disabled so had to rest inbetween cooking sitting down now and again 😂 stupid body 😂
Carol, I'm thrilled to hear about your successful risotto! Your creativity with the ingredients sounds delicious. Keep up the great cooking and enjoy the leftovers! 💜🍲👩🍳
You speak with so much passion and my mouth was watering looking at the finished risotto... Very simple steps too! Really motivated me to try it!
Thank you so much bella ❤🙏🏻 Please try this recipe as soon as possible, you will love it!
@@vincenzosplate ahh I actually did try after that. Unfortunately I can't find some of the ingredients in my area... Like Carnaroli and porcini. Otherwise, I'm loving the risottos I've been making regularly since.
Thanks to your channel, I have been enjoying my Italian cookings so much since...
I made it again today. Last time with real porcini, this time with regular button mushrooms because they were there. I added porcini salt to make up for it. It’s always delicious, thank you!
Just tried your carbonara recipe after i went to rome from where I bringed guanciale and it was awsome. Today I'am cooking this. Thnak you for all the informations!
wow, this is amazing 😍 I'm so glad you loved my Carbonara recipe!!
Amazing recipe! Just made it for the second time tonight and it turned out beautifully. I’d like to think I made my Italian side of the family proud. Grazie, Vincenzo!
That's fantastic to hear! I'm sure your Italian family would be delighted! Keep cooking with pride and passion! 🇮🇹👨🍳 Grazie a te!
That looks delicious! I have to make risotto again, I have not eaten any for a long time now that I think of it. I remember that I bought a small risotto cookbook as a teenager and tried a few of the recipes, good memories :)
yes please, try this recipe, so good 😋 you will like it for sure!
One of the things I like about risotto that it is versatile you can make it with almost anything
oh yes, your're right!
Just cooked it today, total success!! Thank you Vincenzo!!
Fantastic!
I made this Mushroom Risotto,today,but I couldn't find Porcini mushrooms ,I used Baby Bella,it is heavenly delicious,I just found Arborio rice,I wish I could show you the picture of my plate.Thank you Chef👨🍳🧑🍳
Sounds great! I'm super glad you loved this recipe Annie! Great job 👏🏻😍
Vicenzo, I'm sorry, you're not a chef! Chef is an understatement! You're a master!
😍 you too kind!!
Thank you very much ❤🙏🏻
Third time doing this recipe. My family loved!
That's wonderful to hear! I'm glad your family enjoys it. Keep cooking and sharing those delicious meals together! 🍝👨👩👧👦
I had this in Florence it was amazing! I made yours omg delish! Your the best on TH-cam your the best chef ❤️ thank u for such amazing foods!
oh yummy, thank you so much 🙏🏻❤ you're super kind Linda, as always!
Before I used to watch Gordon or Jamie but now for some great Italian food I watch Vincenzo 😁😁
this is GREAT!! 🤩
The key to risotto is to have patience.. when you make love and are patient, only but wonderful things happen!
Grazie mille per la ricetta, Vincenzo!
you're so right, I fully agree with you my friend!
My mouth is watering just watching this will be doing it tomorrow with prawns and mushrooms thanks for your time to upload best wishes from Belfast Northern Ireland.
Thank you for your kind words! Adding prawns and mushrooms will make it even more delicious. Enjoy cooking and greetings from Italy! 🍤🍄🇮🇹
@@vincenzosplate We had it tonight and we will be kooking forward to the same again only with chicken we both loved it I went a bit less butter but next time will go with double 25 g was not as creamy as yours thanks again you have another sub in Belfast.
Great to see more love for Northern food. Risotto is delicious!
Couldn't agree more! 😋
Love how easy you make this and every dish! From South Carolina,United States with love ❤
Thanks so much! 🙏🏻
Hi, Vincenzo! So glad that I found an Italian chef who speaks in English.
I am interested in how to make scallopine al limone! Maybe with pork, it's difficult to find veal in where I live... Grazie！
hi welcome abaoard!
Thank you fro the suggestion!
I just ate this recipe exactly how you recommended and I have to say thank you very much it was perfectly delicious 😋.
The best Risotto recipe 👌and now I 'll recommend this video to every one who wants to cook this delicious dish.
Greetings 😊.
I LOVE risotto! and this one looks so good Vincenzo, bravo! :) Only thing i do different from you here is that i keep my stock hot on the stove before i add it, so i don't add cold stock
Thank you Winston!
Hi...Vicenzo, thanks for the recipe... Hmmm yummy Risotto ever Made...
I'm thrilled to hear that you found the risotto recipe yummy! Your support means a lot. Keep enjoying the delicious Italian dishes, my friend! 🍽️😋
Bravo Vincenzo!
I’ve been waiting for this one!
Yum! Yum!
Thank you Vincenzo!
oh, my pleasure!
Are you now going to make this delicious risotto recipe? 😋
@@vincenzosplate 100% my friend! This dish reminds me of Tortoreto!
I used to have an uncle who cooked every time we had a family party. Unfortunately he passed away 3 years ago. His chicken dish will always remain in my box of good childhood memories.
Hi Vincenzo! I bought the cannaroli rice and we made mushroom risotto with wild and store mushroom mix. We added red pepper and Italian parsley. So so delicious!
Sounds great!
I just made this and it is absolutely delicious and so creamy! I especially bought the carnoroli rice for this and you were so right that it makes such a big difference! I had only ever used Arborio before but carnoroli is so much better!
I'm thrilled to hear that you enjoyed the dish and noticed the difference with Carnaroli rice! It really does make a wonderful creamy texture! 🍚👨🍳
My mouth is watering I'm. Asking this for dinner tomorrow night no doubt about it, thankyou for the instructional video! 😍
Amazing! Have you tried it? 😋
I claim this the best risotto recipe! I failed 4 times with risotto, until I've tried Vincenzo 's one !
That's wonderful news! It can be frustrating when a recipe doesn't turn out the way we want it to. But it sounds like my risotto recipe has been a game-changer for you. Keep enjoying your cooking journey!
Great video and delicious. I love Risotto. I like adding carrot and celery. I am going to cook this for my friends next week. Thanks for bringing us great cooking tips.
Sounds great! Please try this recipe and let me know 😍
Keep up the good work. The best italian channel on YT.
Thanks, will do! 🙏🏻❤
I hope you make some more veg food, love these recipees and I wanted to ask if I could use cherry tomatoes for making pizza sauce?. I have started growing basil, sage, oregano, thyme and Rosemary in my kitchen garden, cant wait to use them 💃💃💃
of course you can use them 😍
Tomatoes and basil grow well side by side. My mom grew cherry tomatoes and basil together and it was the best yeild of both she's ever had.
Oh vincenzo!!! Mamma mia!!! 😝 i just made it and its the best rissotto in my whole life! I loved it!!!! Super yummy! Thank u for teaching us how to cook and have fun at the same time! 🙏
woooow, I'm super glad you loved this Risotto recipe 😍 this is just amazing!
Its all about creaminess is it ? If its creamy it taste delicious like my recent carbonara following your vid Vincenzo ! My friends just felt in love with it ! Thanks and keep going with sharing best recipes of Italian food..
ure, we like creamy food, not the sticky one!
And that's the creamier risotto ever 😍
The name is Vialone Nano , not just nano
Rice and peas are maybe my top 2 foods that go together. I know there's no peas with this but try it, with chicken, or beef, it doesn't have to be Risotto, but rice with peas for some reason, just magical.
I made Risotto for the first time and it came out amazing. 👏 ✨️ Thank you!
So happy to hear that! You're on your way to becoming a master Italian chef 🍝👨🍳👌
Excellant recipe made this yesterday and it was superb...thanks for the tutorial Vincenzo that choice of rice made such a big difference.just brilliant and presented brilliantly.
Thank you so much! I'm thrilled you enjoyed the recipe and found the rice choice to be impactful. Keep cooking with passion! 🍚👨🍳
This is exactly how I make my Risotto. It's always delicious.
wow, so you make the best risotto!
Love this recipe. The best I've found on TH-cam.
Thank you so much! I'm delighted to hear that you love the recipe. Keep enjoying cooking with passion! 🍝👨🍳
Oh my, this looks amazing and so delicious! Great job my friend!
Thank you 😋 this is super delicious!
"Let's serve this beautiful pasta"
I guess to an Italian, every delicious food is pasta. I love your videos!
Hahaha ops 🤣
Thank you!
I made risotto once without wine and it was flat. Always use wine folks. It adds a layer of flavour that you will miss if you don’t use it.
I couldn't agree more, Tony! Well said 👏🏻
A cream Sherry works nicely as well
Very well explained Vincenzo my friend, thank you very much! I will definitely give this a try :-)
Please try this risotto recipe and let me know, I'm sure you will love it 😍
Mmmmmmmm. That risotto looks amazing. I doesn’t look hard to make, just to cook slowly. I love mushrooms. I’ll be dreaming about this dish until I make it! Thank you!
Vincenzo, grazie for this, I have learnt a few techniques to improve my risotto today. One question where in Australia were you able to find/buy fresh Porcini mushrooms from? I have never found them down here in Hobart. Dried ones for sure and I used to be able to buy porcini stock cubes, alas these too aren’t available anymore. I think I have seen them for sale online though. I would love to be able to get the fresh porcinis to make this dish.
Hi David grazie to you. We learn something new everyday. Would lovw to visit Hobart and bring the porcini to you 😃 sometimes I get fresh porcini from a supplier from adelaide but its rare and hard to find. I usually buy the frozen ones from Italy. Because I am in the food business I have an account with different food distributors. You can try to get in touch with Gourmet Life in Edgecliff, it is a shop that sells amazing products. They might be able to send or recommend someons in hobart. Hope it helps
Not sure where you live but if you live in a country where they grow, best is to go out and pick them. When we pick them, the smaller freshest ones are for dishes like this risotto - you get a great fragrant truffly crunch from them, the bigger older one will be slimy if you cook them so best to dry them. They have a very different flavour profile then, a much more roasty, earthy meaty flavour. Delicious - but just a very different ingredient in my opinion. Commercially dried ones I cannot speak for, have not used them for decades, no idea what they use.
@@michaelt251 Alas I live in Hobart, Tasmania. Porcini don’t grow in Australia, and as unlike Vincenzo, finding fresh or even frozen ones here isn’t possible, dry porchini is the only option. Having said this, I am actually perfectly happy to use them as the flavour is concentrated which works well when combined with other fresh mushrooms. I used to be able to obtain porcini stock cubes here but they too aren’t available any longer. I have seen them online but havn’t bought any so far.
@@1240enzo I also like dry ones, they are just different. Not sure if the Polish diaspora have reached Tasmania but if cannot get Italian porcini stock cubes Polish grocers tend to sell them.
@@michaelt251 Unfortunately we don’t have any Polish grocers here so that too sadly isn’t an option. That’s life 😁
Thank you so much for the beautiful red heart and the beautiful message @ Vincenzo's Plate 👍👍😀😀🌹🌹❤️❤️
OMG! This may be the best dish you've ever created - seriously. I would be a bad boy and use more wine. Porcini mushrooms are fabulous. Do you think basil would be ok in this dish, or would that be inappropriate? Maybe some chopped Kalamata olives?
Hi my friend, thank you so much 🙏🏻
I wouldn't add basil or olives! I would rather add some meat, such as sausage or speck 😋
@@vincenzosplate I love sausage. What types would you recommend?
@@vincenzosplate Sausage gives it a jambalaya vibe :)
No please ! no basil (I know basil is life 😅) but this one is parsley mandatory only 🙏)
@@L17Music594 Gotcha. That sounds heavenly. Gonna have to try this. Just can't burn the risotto.
Quickly becoming my fav youtube Chef. This Risotto was perfect Chef, as always you were a delight. Keep up the great work!
Awesome! Thank you! ❤
I always make risotto with 2 cheeses. Parmigiano and gorgonzola. Its perfect.
Nice video my friend. Love from Brazil.
wow sounds suuuper delicious! Gorgonzola would be amazing with mushrooms