As a result of watching this, I, a proud British citizen (yes, there's still a few of us left....) will now only ever call this dish 'riz-oh-toe', and refer to shallots as 'shall-at's'. I love Stan, he's bloody great!
I love Stanley’s videos and the man himself. There’s a couple of (unsolicited) suggestions I think I might add. Stock (or, sometimes, even just water) is sometimes recommended to be maintained and used at 90-100 degrees Celsius, so every time you add it to the risotto you only minimally reduce the overall temperature of your preparation. The final topping with butter and parmigiano (mantecatura or creaming) is generally recommended to be performed off the stove (do not add heat). You may use butter OR parmigiano. For a lighter touch, olive oil may also be used, according to the overall recipe and taste one is going after. I suppose there is no unique recipe for risotto…at the end of the day, the important thing is that the resulting dish tastes good!
Yes I think I'd agree with you on those cooking points. Certainly I have my stock on simmer. After adding the oil or butter and cheese I gently stir it through turn off the heat cover and stand for several minutes.
I love watching Stanley Tucci.....I'd love to watch him making my bed, yes please!!!. Not sure why you would use the onion and also shallots. I like to add the rice and make sure it's well coated with the oil and onion mix before adding the white wine. I also have my chicken stock on a simmer. I noticed he didn't taste the risotto to see if it was cooked enough...to make sure it didn't need a little more stock. But a great recipe by a great (and handsome) actor and cook. I have just this afternoon finished reading his book 'FOOD'. I'm so happy he has recoved from cancer. I'm also watching his series on Italy. It's on SBS (Special Broadcasting Services) TV here in Australia.
Hello Stanley I have watched your cooking shows and I love them you make the food look so delicious and easy I feel very inspired to cook everything your making thank you for teaching us all how to be a better cook 😁
This is a time saving recipe, I was told use very warm broth and stir constantly, which is a pain. I’m sure this is. Every bite as delicious, bon appétit 3:05
Cooking time depends a lot upon the quality of the rice. To get to 20 minutes it is probably carnaroli. Should explain better this as well as with his choice of dried pasta. Especially since many brands are available in Italy, where I live, but not in America.
Just another comment. Here in Australia some people call Shallots....Spring Onions. I always call Shallots.....Shallots (that is the small sweet bulb type onion).
That is strange, spring onions being a different beast altogether, long thin white at base then long green stems, shallots are exactly as you describe. Isn't interpretation from country to country weird ( says the Scot living in NZ ;)
I am a 69-year-old, native-born Australian. I have never heard anyone in Australia refer to shallots as spring onions, which are an entirely different vegetable. Nor have I have seen shallots labelled as spring onions in supermarkets or fruit and vegetable stores. Are you sure you have been living in Australia?
Sorry to be the outlier here - this the first time I've heard him presenting, and Good Lord, I wanted to hold a mirror under his nose to see if he's still breathing...SMDH!
I just watched this video and Stan, Stan, Stan I am very disappointed. SInce you went and actually watched Christian and Manuel Costardi (world's KINGS of Risotto) make risotto in front of you AND for you how can you make this video.
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It's refreshingly no BS, that's what it is. ❤
As a result of watching this, I, a proud British citizen (yes, there's still a few of us left....) will now only ever call this dish 'riz-oh-toe', and refer to shallots as 'shall-at's'. I love Stan, he's bloody great!
Cooking can be so calming and easy.
Once again Tucci comes through. 👏😋🇨🇦
I love Stanley’s videos and the man himself. There’s a couple of (unsolicited) suggestions I think I might add. Stock (or, sometimes, even just water) is sometimes recommended to be maintained and used at 90-100 degrees Celsius, so every time you add it to the risotto you only minimally reduce the overall temperature of your preparation. The final topping with butter and parmigiano (mantecatura or creaming) is generally recommended to be performed off the stove (do not add heat). You may use butter OR parmigiano. For a lighter touch, olive oil may also be used, according to the overall recipe and taste one is going after. I suppose there is no unique recipe for risotto…at the end of the day, the important thing is that the resulting dish tastes good!
Yes I think I'd agree with you on those cooking points. Certainly I have my stock on simmer. After adding the oil or butter and cheese I gently stir it through turn off the heat cover and stand for several minutes.
I tried this, even without wine and with some dry broth, and it was delicious
I love watching Stanley Tucci.....I'd love to watch him making my bed, yes please!!!. Not sure why you would use the onion and also shallots. I like to add the rice and make sure it's well coated with the oil and onion mix before adding the white wine. I also have my chicken stock on a simmer. I noticed he didn't taste the risotto to see if it was cooked enough...to make sure it didn't need a little more stock. But a great recipe by a great (and handsome) actor and cook. I have just this afternoon finished reading his book 'FOOD'. I'm so happy he has recoved from cancer. I'm also watching his series on Italy. It's on SBS (Special Broadcasting Services) TV here in Australia.
Love 💘 Stanley
Hello Stanley I have watched your cooking shows and I love them you make the food look so delicious and easy I feel very inspired to cook everything your making thank you for teaching us all how to be a better cook 😁
If ever there was a time for Tony Shalhoub to make an appearance, this would have been it.
That looks delicious.
fabulous!!!!
I ADORE READING & eating
This is like if Jack Sparrow was sober on a cooking show.
This is a time saving recipe, I was told use very warm broth and stir constantly, which is a pain. I’m sure this is. Every bite as delicious, bon appétit 3:05
And it's so funny, nothing stuck to the non-stick surface 😁
Pepper? or did I miss that. I made this a few days ago using hoime made chicken stock and fresh Asparagus. It was yummy.
Risotto is stirred constantly to bring out the starch so it ends up with a creamy texture.
What was the garnish?
Which pan did he use? The 4 qt saute pan or the Stanley pan?
That's the 4 quart saute. His Stanley pan has rounder sides and more like an oversized saucier or the Essential Pans that W-S sells.
Nice
Stirring continuously makes it more creamy.
When you poured the liquid and it doesn't boil, but it's a movie and there is sound)))) 0:54
No stirring the rice? Possibly “bruising” the rice? Interesting comments. He’s also becoming more of a pot & pan salesman. Still love ole Stanley!
Cooking time depends a lot upon the quality of the rice. To get to 20 minutes it is probably carnaroli. Should explain better this as well as with his choice of dried pasta. Especially since many brands are available in Italy, where I live, but not in America.
Do y'all remember when Marco was shilling for Knorr like his family was held captive?
Well, yeah, Pepperidge Farm remembers....
Who does Tucci owe???
I got the pain, waited long for it because it was back ordered and when I opened it the paint was peeling off. I was so so sad and had to return it.
Just another comment. Here in Australia some people call Shallots....Spring Onions. I always call Shallots.....Shallots (that is the small sweet bulb type onion).
That is strange, spring onions being a different beast altogether, long thin white at base then long green stems, shallots are exactly as you describe. Isn't interpretation from country to country weird ( says the Scot living in NZ ;)
I am a 69-year-old, native-born Australian. I have never heard anyone in Australia refer to shallots as spring onions, which are an entirely different vegetable. Nor have I have seen shallots labelled as spring onions in supermarkets or fruit and vegetable stores. Are you sure you have been living in Australia?
nice Greenpan, right?
Hollywood BS: stock MUST be hot, the stirr is because the rice looses starch and make it creamy
Sorry to be the outlier here - this the first time I've heard him presenting, and Good Lord, I wanted to hold a mirror under his nose to see if he's still breathing...SMDH!
What the hell is this
Thats it? He just ended it like that??
I just watched this video and Stan, Stan, Stan I am very disappointed. SInce you went and actually watched Christian and Manuel Costardi (world's KINGS of Risotto) make risotto in front of you AND for you how can you make this video.
It's bland baby food!
Fake!
Terrible