"Steve" is a household name now. At this point, if I say to my family "hey folks, wanna try Steve's..." they say "YES!" before I tell them what it even is. We've been cooking up a storm during covid, and I even got my parents back into cooking more. Thanks so much!
I really like your storytelling skills, the way you describe the first risotto experience made me feel like I was right there with you. The recipe looks really good, added it to be to-cook list!
Don’t know if you’ll read this but hey man I just want to congratulate you on all your success and I hope for more blessings for you. I started watching your channel a year ago when I was living alone and wanted to learn how to cook. You’ve taught me so much and I appreciate your positivity. Now I have my entire family watching you. Take care.
At 42, I finally took to cooking last year having despised it all my life. I followed your port wine reduction sauce for our Christmas dinner of Chateaubriand and it was a hit. I'm slowly working my way through your back catalogue, posting to say thanks for your easy to follow vids. This is tomorrow's dish, thank you man
The algorithm makes that the main reason because you'll see another suggestion and think to yourself uhm I wonder what their dish looks like or who's could be better, once you click you'll see another suggestion for either same thing different tuber or same tuber with a different video.
Nice to see you’re using two of my company’s wines - the Cinta Montepulciano d’Abruzzo and the Covalli Langhe. Use the Cinta in the dish - drink the Covalli. Well done, thanks for sharing...
I love Red Wine Risotto because it's turns out differently depending on the wine you use and with some wines you get really complex flavours. Pinot Noirs usually work very well and one of my best used Carmenere. Texture wise I don't usually do it so watery. I let the rice rest covered for a few minutes and a lot of the stock is absorbed as a result. Apparently the dryer style is from Lombardy/Piedmont while the wetter style is from the Veneto region.
I don’t think any Piedmontese has ever put actual Barolo into a Barolo Risotto. I’m not sure but Barbera (Asti or Alba) seems like a natural choice if Langhe Nebbiolo is still too ‘up market’ for you. It is lower in Tannin and has riper fruit flavors so it will give a sweeter impression. Barbera as a cooking wine just makes more sense than Nebbiolo as it’s considered the ‘peoples grape’ of Piedmont. I adore your videos!
Stephen, you are an inspiration. My friends and family all make fun of how serious I am about cooking, food, wine pairing etc... you seem even more serious(ly in love) than I am and I love it. Hope you like your new kitchen, cheers from Holland.
Hahaha zooo herkenbaar! Mooi dat andere Nederlanders hem ook kennen!
3 ปีที่แล้ว +4
Hey, love the enthusiasm. You should definitely try the variant that i know - instead of butter and Mascarpone, the "gorgonzola dolce", which is a very gorgonzola cheese in which the bold flavour is mitigated by Mascarpone - already all inside. That makes it super creamy, and you can use a vegetable stock, and deeply regional!! Gorgonzola was in fact born in between Piemonte e Lombardia. Buon appetito
I had an absolutely stunning risotto just like this when I was in Verona. Your video has definitely inspired me to try it out myself! A small note for anyone reading this, a nice Parmesan crisp was a delightful garnish when I had it!
This looks disgusting and I never would eat it, but... you teached me more than any other italian food youtubers (even the ones in italy). So I will try it.
Dude I've wanted this recipe so bad. If you ever are in bergen Osteria Crescendo's chef Robbie make the best one I've ever had (its a special frequently)
Spot on about Barolo as a cooking wine, Stephen. ATK does a beef braised in Barolo and the tannin does lend a note of bitterness to the braise. Great to drink with the beef, though.
Good, but risotto need a process called "mantecare": when you add butter and cheese, which must be cold (not just parmigiano, even pecorino or other fresh one can be used like stracchino or scquaquerone) to lower the temperature, need to rest in the closed pan, traditionally with a cloth, but lids are good.
Love your channel and I've tried a few of your suggestions and they've all been great. Keep it up! You're right about the Barolo lending a possible bitter taste to this dish. I actually think they don't use Barolo at all to cook in Piemonte. Personally I'd rather drink it than see it evaporate in a pan. My preference from that region would be a Barbera d'Alba or Dolcetto d'Alba which are much fruitier and definitely much cheaper. I'm Canadian and we pay much more for wine than in Italy or most of the US. Still Barolo is just too precious and rare to cook with. And I actually think it's called Risotto al Barolo after the town of Barolo, not because they use Barolo wine.
It’s awesome how it kinda looks like crap if you take a pic yet it’s so good. Made it with a $3 bottle of red, premade stock and forgot the parm and was delicious. Thanks much for the technique can’t wait to do it better second round
Just made it using vialone rice and Chianti. A good chicken bone broth helped. A northern Italian says this is the best risotto ever. Greetings from down under and congratulations on a great YT channel.
"Risotto al Barolo" is a bit different it doesn't involve reducing the whine but just a little bit(just like a regular risotto) and it has a rose pinkish color(not crazy popular in Piemonte). Besides that, your risotto looks bomb!
I have been making risotto for around 45 years but had never made this one. Great video. But I’d like to know which stock you used. Your recipe just says stock. Chicken, veggie, beef, veal?
Fo-get-a-bout-it! I just made a vegetable stock with Fond de veau with a small amount of tomato bouillon. I rehydrated in French coffee press, a very small amount of Porcini mushrooms, Black trumpet mushrooms ( Craterellus cornucopioides) and several morels...great stock. The rest is my magic. Yes my magic. Boom!
You're right, a red wine risotto is life changing. We're NYC based, and when I first started dating my husband, he was living in Nyack, NY and would routinely take me to a place he used to bartend at, Velo - where they made an incredible Chianti Truffle Risotto. I had died and gone to heaven. Even after my husband (before we were married) moved into Manhattan, we'd take regular trips up to Nyack just for this risotto (among many other things - the lamb bolognese gnocchi!). Velo has since closed during the pandemic, but their sister restaurant Bici in Ramsey, NJ is still open and still has this awesome risotto on their menu. I'm so glad you brought this delicious recipe to the masses!
Most underrated cooking show, deserves way more views, millions of subs, I’ve been watching him for a couple of years now and I thought he would blow up with the quality of not just the food, but the video as a whole also, so aesthetically pleasing
Love the channel! Been an early subscriber (I think). I am wondering if you give any thoughts about nutrition when meal planning? I see a lot of very rich dishes, lots of pasta, etc. Is that because it's what you choose to showcase or is that your regular diet?
It looks delicious. I don't understand why everyone has to spread the risotto thin like that, though. It doesn't even look good. The rice will get cold and dry very quick.
I like using wines on the sweeter side for cooking. That way I can go a little heavier on the salt and have it all balance out. I think a port risotto would be amazing. I also like to add a little squeeze of lemon juice right at the end along with the final ladle-full of stock. Makes a big difference. Also, this would make some bomb-ass arancini with a mascarpone/mozzarella stuffing.
Does anyone have any ideas for what you can put in the risotto? I thought maybe about combining it with bolognese or adding sausage to it. Eggplant could also work maybe.
Do you have any chance to share a playlist with the music you use in the videos?! i really wanna use it when I'm cooking also, somehow it sets a nice ambiance
I had a similar dish at Lago out in Vegas. It also had burrata and was one of the most delicious and interesting things I have ever tasted. Can’t wait to try making it!
We gotta get this man to 1M, great recipes, great explanations and great vibes
A true king for real
Agreed. This is my happy place
Agreed!
Agree 💯
"Steve" is a household name now. At this point, if I say to my family "hey folks, wanna try Steve's..." they say "YES!" before I tell them what it even is. We've been cooking up a storm during covid, and I even got my parents back into cooking more. Thanks so much!
This is lovely
I really like your storytelling skills, the way you describe the first risotto experience made me feel like I was right there with you. The recipe looks really good, added it to be to-cook list!
It's really catchy, I like how he has a story for most things.
Don’t know if you’ll read this but hey man I just want to congratulate you on all your success and I hope for more blessings for you. I started watching your channel a year ago when I was living alone and wanted to learn how to cook. You’ve taught me so much and I appreciate your positivity. Now I have my entire family watching you. Take care.
Nice to see such positivity, cheers!
he said f off
Hi ❤️
@@VotteyDaily hi!
wholesome af comment
At 42, I finally took to cooking last year having despised it all my life. I followed your port wine reduction sauce for our Christmas dinner of Chateaubriand and it was a hit. I'm slowly working my way through your back catalogue, posting to say thanks for your easy to follow vids. This is tomorrow's dish, thank you man
have fun cooking and bon appétit 😎
First Babish, then Joshua Weissmann and now Not Another Cooking Show doing risotto. Do you guys sync recipes in your sleep? 😂
I remember like 5 channels doing a recipe of key lime pie in like 1 month. I think its because the recipe was made public. Anyway, I did make it :)
ALL THE RISOTTO!!!!!
The algorithm makes that the main reason because you'll see another suggestion and think to yourself uhm I wonder what their dish looks like or who's could be better, once you click you'll see another suggestion for either same thing different tuber or same tuber with a different video.
@@ZeitGeist_TV That makes sence.
@@ZeitGeist_TV I think he means they all did RECENT videos on it
the way he says "that snoop dogg wine" hahah
It's a classic staple in traditional Italian cooking, as essential as good tomatoes or real parmigiano reggiano.
Hi i like ❤️
Lmao
"Piedmont is known for rice and wine making"
Hazelnuts *am I a joke to you*
Nice to see you’re using two of my company’s wines - the Cinta Montepulciano d’Abruzzo and the Covalli Langhe. Use the Cinta in the dish - drink the Covalli.
Well done, thanks for sharing...
I love Red Wine Risotto because it's turns out differently depending on the wine you use and with some wines you get really complex flavours. Pinot Noirs usually work very well and one of my best used Carmenere. Texture wise I don't usually do it so watery. I let the rice rest covered for a few minutes and a lot of the stock is absorbed as a result. Apparently the dryer style is from Lombardy/Piedmont while the wetter style is from the Veneto region.
I like the new kitchen but the lighting is too white and “cool” in tone. I prefer the warmer lights from the old kitchen
Me too, miss the cozy warm old kitchen lighting
I don’t think any Piedmontese has ever put actual Barolo into a Barolo Risotto. I’m not sure but Barbera (Asti or Alba) seems like a natural choice if Langhe Nebbiolo is still too ‘up market’ for you. It is lower in Tannin and has riper fruit flavors so it will give a sweeter impression. Barbera as a cooking wine just makes more sense than Nebbiolo as it’s considered the ‘peoples grape’ of Piedmont. I adore your videos!
Stephen, you are an inspiration. My friends and family all make fun of how serious I am about cooking, food, wine pairing etc... you seem even more serious(ly in love) than I am and I love it. Hope you like your new kitchen, cheers from Holland.
We should never be ashamed of caring about stuff! Keep it up!
Hahaha zooo herkenbaar! Mooi dat andere Nederlanders hem ook kennen!
Hey, love the enthusiasm. You should definitely try the variant that i know - instead of butter and Mascarpone, the "gorgonzola dolce", which is a very gorgonzola cheese in which the bold flavour is mitigated by Mascarpone - already all inside. That makes it super creamy, and you can use a vegetable stock, and deeply regional!! Gorgonzola was in fact born in between Piemonte e Lombardia. Buon appetito
I had an absolutely stunning risotto just like this when I was in Verona. Your video has definitely inspired me to try it out myself! A small note for anyone reading this, a nice Parmesan crisp was a delightful garnish when I had it!
I love cooking with Barolo.... Some times I even put it in the food !!!!!!!!!!!!!!!
Smile once man. You gave me fucking depression
Have you tried adding thyme or rosemary? I think those flavors work really well with red wine sauces.
Welcome to risotto week on youtube. I've appreciated everyone's take on this dish. Thanks for a different look at it.
In Venetia they use Amarone and sometimes serve with a pork sausage. It’s awesome.
I love risotto and I believe what you're saying, but when I see it, I can only think of baked beans.
Well if it's your first of course it's the best you've had. It's also the worst you've had!... 😂
He said 15 yrs ago.
This looks disgusting and I never would eat it, but...
you teached me more than any other italian food youtubers (even the ones in italy). So I will try it.
Love your channel! Just one question, is it beef stock or chicken stock?
Dude I've wanted this recipe so bad. If you ever are in bergen Osteria Crescendo's chef Robbie make the best one I've ever had (its a special frequently)
Spot on about Barolo as a cooking wine, Stephen. ATK does a beef braised in Barolo and the tannin does lend a note of bitterness to the braise. Great to drink with the beef, though.
i suggest you next time barley, just a try, the plate is made the same way as risotto, but is callade orzotto.
I bet it's tasty but it looks terrible on the plate lol
Good, but risotto need a process called "mantecare": when you add butter and cheese, which must be cold (not just parmigiano, even pecorino or other fresh one can be used like stracchino or scquaquerone) to lower the temperature, need to rest in the closed pan, traditionally with a cloth, but lids are good.
Hey Steve. How come you don’t take pictures at the end anymore?
Wonderful channel. Happy to subscribe! Your recipes are mouth-watering and easy to follow. Your skills are great!
Would love to see a video on pots and pans. General what to use and why to use! Thanks for everything
+ and knives too!
I made this dish tonight using Snoop’s wine and it blew my mind. Thanks for making this video because I LOVE risotto! Aways good videos! Be well!
Love your channel and I've tried a few of your suggestions and they've all been great. Keep it up!
You're right about the Barolo lending a possible bitter taste to this dish. I actually think they don't use Barolo at all to cook in Piemonte. Personally I'd rather drink it than see it evaporate in a pan. My preference from that region would be a Barbera d'Alba or Dolcetto d'Alba which are much fruitier and definitely much cheaper. I'm Canadian and we pay much more for wine than in Italy or most of the US. Still Barolo is just too precious and rare to cook with. And I actually think it's called Risotto al Barolo after the town of Barolo, not because they use Barolo wine.
Obsessions colliding: Springsteen and Risotto!
N.B. I found using a larger ladle affords you a bit of flexibiliy vs. a smaller one where the liquid will evaporate quicker.
Amazing video BTW!
Today is the day!!!! Boring monday, I have some great wine at home, so tonight I'm going to make this red wine risotto!! 😀😀👍👍💚💚💚💚💚💚💚
I'm watching this because I made red wine risotto for a date once, but I only because I ran out of white wine 😅
Just made it right after watching and holy shit it tastes good. Thanks as always~
It’s awesome how it kinda looks like crap if you take a pic yet it’s so good. Made it with a $3 bottle of red, premade stock and forgot the parm and was delicious. Thanks much for the technique can’t wait to do it better second round
Risotto is one of my favorite dishes to make!!! I’ve never done it with red wine, I’ll have to try this ☺️☺️☺️☺️
I tried to make it but it was a disaster lol
@@JohnHausser Risotto takes a few times to get the hang of it 😂😂
Hi i like ❤️
Your vids took my cooking to another level by teaching me how to cook by feel and intuition thanks for that bro cheers
Just made it using vialone rice and Chianti. A good chicken bone broth helped. A northern Italian says this is the best risotto ever. Greetings from down under and congratulations on a great YT channel.
Risotto is the most underrated classic Italian recipe
Lots of people are not interested in it because they are not big fan of rice
I love red wine. I love risotto. Red wine risotto? Hmm it looks pretty nasty to be honest but I’ll give it a try.
Made this tonight. It is unreal. By far the best risotto I’ve made and I’ve made hundreds. So rich and creamy
Made it yesterday too, and I've made my fair share of risotto. It is unlike any I've ever tasted, definitely on top
When’s that new stove coming bro? Miss that Thermador ?
The same dish can also be made with Amarone wine
7:06 Marsh Capone! 😂😂😂
What stock are you using though? Veggie, Beef, Fish?
Let’s do a seafood paella! And then a Valencia paella for good measure.
I adore Langhe Nebbiolo as well. I prefer it to a Barolo anyday.
Thank you for not encouraging the use of the 19 Crimes wines. Actually, you shouldn't drink those wines either.
"Risotto al Barolo" is a bit different it doesn't involve reducing the whine but just a little bit(just like a regular risotto) and it has a rose pinkish color(not crazy popular in Piemonte). Besides that, your risotto looks bomb!
Large in Black Champion hoodie please!
I’m sure it tastes amazing but it sure looks like shit
Please do a recipe for drunken spaghetti!
What should I make along side this dish for the fam?
I have been making risotto for around 45 years but had never made this one. Great video. But I’d like to know which stock you used. Your recipe just says stock. Chicken, veggie, beef, veal?
Fo-get-a-bout-it! I just made a vegetable stock with Fond de veau with a small amount of tomato bouillon. I rehydrated in French coffee press, a very small amount of Porcini mushrooms, Black trumpet mushrooms ( Craterellus cornucopioides) and several morels...great stock. The rest is my magic. Yes my magic. Boom!
as an inorthern italian I can confirm nothing beats a good risotto
You're right, a red wine risotto is life changing. We're NYC based, and when I first started dating my husband, he was living in Nyack, NY and would routinely take me to a place he used to bartend at, Velo - where they made an incredible Chianti Truffle Risotto. I had died and gone to heaven. Even after my husband (before we were married) moved into Manhattan, we'd take regular trips up to Nyack just for this risotto (among many other things - the lamb bolognese gnocchi!). Velo has since closed during the pandemic, but their sister restaurant Bici in Ramsey, NJ is still open and still has this awesome risotto on their menu. I'm so glad you brought this delicious recipe to the masses!
I dunno about this one. I've never made anything but Risotto Milanese, which I love! This is quite a departure. Wotthehell.
Most underrated cooking show, deserves way more views, millions of subs, I’ve been watching him for a couple of years now and I thought he would blow up with the quality of not just the food, but the video as a whole also, so aesthetically pleasing
Steve, I just love when you pull out the maps and actually show us where these amazing ingredients originate from. Thanks, Bro. Keep feeding us!!
I went to the FCI ...15 years ago...I might know your brother! 🤔 love your videos!
Love the channel! Been an early subscriber (I think).
I am wondering if you give any thoughts about nutrition when meal planning? I see a lot of very rich dishes, lots of pasta, etc. Is that because it's what you choose to showcase or is that your regular diet?
Risottos dreamed up online are in your mind; Things you might not be able or willing to do when it comes down to it.
You always remember your first.
It looks delicious. I don't understand why everyone has to spread the risotto thin like that, though. It doesn't even look good. The rice will get cold and dry very quick.
I like using wines on the sweeter side for cooking. That way I can go a little heavier on the salt and have it all balance out. I think a port risotto would be amazing. I also like to add a little squeeze of lemon juice right at the end along with the final ladle-full of stock. Makes a big difference.
Also, this would make some bomb-ass arancini with a mascarpone/mozzarella stuffing.
The mascarpone makes it looser
Does anyone have any ideas for what you can put in the risotto? I thought maybe about combining it with bolognese or adding sausage to it. Eggplant could also work maybe.
lol, using snoop dog wind on a cooking show. nice
I'm going to watch this video over and over so hopefully will come out just like yours, looks incredibly delicious!!
Can we get a seafood risotto? Pleaaaaaase
Hey, I approve! 😉
You have an excellent channel. I've made several of your recipes, all of which turned out fantastic. I hope you reach 1M this year!
That Nebbiolo would have worked great. Maybe get two next time (one to drink and one for the risotto) and have them compliment each other.
I feel like the ending credit for your patreon supporters are really quick and it makes me dizzy. Kinda not liking it.
Sound, lighting and video look great! Currently cooking your Bolognese and cruising your videos
Forgot to stand on a stool and take the pic?
Risotto is one of my favorites dishes, never managed to make a good one. A couple of years ago, in Milano, I had some black risotto with calamari.
Do you have any chance to share a playlist with the music you use in the videos?! i really wanna use it when I'm cooking also, somehow it sets a nice ambiance
Tried this recipe just added some mushrooms and it was amazing! Everyone loved it !
Just made this, added a few Parmesan rinds to my stock and stirred in some goat cheese at the end. Amazing!!
I had a similar dish at Lago out in Vegas. It also had burrata and was one of the most delicious and interesting things I have ever tasted. Can’t wait to try making it!
Great job explaining this, i was struggling with the texture, now I think I can manage
I've been meaning to make risotto for a while, so this came along at just the right time. Used a malbec because I like malbec and it turned out great!
Dang, this looks good! And I even just saw the Snoop Dogg wine at my local grocery store a few days ago, so I'll have to give it a try. Thanks!
What broth is he using?
you're the man
I make red wine risotto with duck fat and minced duck meat, the red wine goes well with the more intense kinds of meat
Excellent video. Thank you for this!
Thank you for not using that 19 Crimes garbage.
Hey, that's where I live! Great to see my region in one of your videos :)
I really enjoyed your story behind the dish. The risotto looks delicious.
Montepulciano is my go-to for pizza nights!
what an awful slop
We need to know... Was yours better than the one at the restaurant 15 years ago? ;-)
This looks frigging good! I will add this to my 2021 goals