Ho fatto questa ricetta seguendola passo passo coi funghi pleurotus (acquistati al supermercato, quelli di serra) è venuta uno spettacolo. Grazie conserverò la ricetta per rifarla
We just saw your Falstaff on Metropolitan Opera streaming for the Covid-19 crisis, and the backstage interview showed this dish being made. Thank you for your wonderful performance as Falstaff, and for posting your delicious recipe here on TH-cam!
I was at the first 2 Falstaff performances in NY, and then the HD last Saturday and the HD encore last night. This opera delivers layer upon layer of pleasure and fun. Bravi tutti! And I'm making the risotto for a luncheon with friends today, after which we are going to watch the film Fitzcarraldo. Grazie, Ambrogio!
I saw it on Long Island broadcast live in HD from the Met couple of weeks ago too. Fantastic! Already bought my ticket to see Renee Fleming on February 8th.
I made it a few months ago for a friend who was moving away. I had some Parmigiano Reggiano that I had brought back from Parma and some saffron that I had taken from saffron crocuses that I had in my garden, so that made it more authentic. It was excellent.
Especially thanks for the splendid Falstaff! Wow, unforgettable! Next week my grandchildren are here in Belgium and I will cook for them the Risotto salsiccia e funghi! Thanks
great risotto recipe. just 2 things I would add. Before the first "brodo" a nice dash of white whine (wait till it is reduced, and then start with the brodo), and at the end un pezzo di burro. Give it a try and let me know.....Buon appetito ;)
Bravo Ambrogio Maestri!! Esperamos verlo pronto en Buenos Aires. Dos preguntas. No le pone un poco de vino blanco antes de comenzar a agregar el caldo? Al final no le agrega un poquitín de burro antes del parmigiano y el pecorino?
AMBROGIO MAESTRI I couldn't wait until New Years! I made it yesterday for me and my friends and WOW, it's incredible! So many amazing elements for one dish but they are quite perfect together! Grazie for this recipe, you've made some Brazilians quite happy! Can't wait to see you in Falstaff here in São Paulo next year! :)
trovo sbagliato aggiungere lo zafferano che non c entra nulla ,a un gusto a sè abbastanza deciso quindi andrebbe a coprire il gusto dei funghi. poi la ricetta e risotto ai funghi e salsiccia punto.non zafferano.per il resto ottima procedura.quindi i funghi andrebbero aggiunti verso la fine?giusto quei 2 minuti prima di spegnere il fuoco?
TOMMASEO-BELLINI, dove si legge: “salsiccia, e salciccia”, con descrizione pressoché identica e attestazioni in letteratura di entrambe le forme:-))))))
Primo,il riso non si tosta in questa maniera,secondo il brodo si fa con verdure fresche,terzo lo zafferano si mette a fine cottura,quarto la pentola non è adatta. Lei è molto lontano dal risotto italiano. Forse in altre parti del mondo va bene,ma non in Italia
Ho fatto questa ricetta seguendola passo passo coi funghi pleurotus (acquistati al supermercato, quelli di serra) è venuta uno spettacolo. Grazie conserverò la ricetta per rifarla
We just saw your Falstaff on Metropolitan Opera streaming for the Covid-19 crisis, and the backstage interview showed this dish being made. Thank you for your wonderful performance as Falstaff, and for posting your delicious recipe here on TH-cam!
I heard you singing today at Royal Opera House! It was wonderful! Now I will learn Italian to understand your recipies!
I was at the first 2 Falstaff performances in NY, and then the HD last Saturday and the HD encore last night. This opera delivers layer upon layer of pleasure and fun. Bravi tutti! And I'm making the risotto for a luncheon with friends today, after which we are going to watch the film Fitzcarraldo. Grazie, Ambrogio!
I have been to Puerto Maldonado and seen the hull of the old ship... enjoy!
I saw it on Long Island broadcast live in HD from the Met couple of weeks ago too. Fantastic! Already bought my ticket to see Renee Fleming on February 8th.
I made it a few months ago for a friend who was moving away. I had some Parmigiano Reggiano that I had brought back from Parma and some saffron that I had taken from saffron crocuses that I had in my garden, so that made it more authentic. It was excellent.
Enjoyed your Falstaff yesterday and will attempt to make the Risotto this evening. Bravo!!!
Let me know:-)
Poliedrico il Maestro Ambrogio.. Fantastico !!! ! 🤣/ ....
Our family watched the Met simulcast of Falstaff last Saturday. 202nd performance: You own it! Can't wait to try your recipe. Merry Christmas!
thank you Michael! Happy holidays to all your family:-)
Wow, we tried the recipe and it was wonderful. We love your posts. Blessings to you and your family.
Thank you, Ambrogio. Looking forward to your Don Pasquale at the MET in March.
Ambrogio, dank voor gisteren. Eenvoudig grandioos! Ik krijg al het water in de mond als ik je recept van risotto lees. Ik probeer het zeker.
thank you Jan, I hope you will like it!
Especially thanks for the splendid Falstaff! Wow, unforgettable!
Next week my grandchildren are here in Belgium and I will cook for them the Risotto salsiccia e funghi! Thanks
👍👍👍🤝
I parenti di Marcignago sono stati buoni Maestri 🤣🔝
great risotto recipe. just 2 things I would add. Before the first "brodo" a nice dash of white whine (wait till it is reduced, and then start with the brodo), and at the end un pezzo di burro. Give it a try and let me know.....Buon appetito ;)
Where is the butter and the wine in the risotto?
Sei polli: sei scellini;
trenta giarre di Xeres: due lire; tre tacchini, due fagiani. Un'acciuga.
Have mercy, that looks good! I'll be over in five minutes.
Bravo Ambrogio Maestri!! Esperamos verlo pronto en Buenos Aires. Dos preguntas. No le pone un poco de vino blanco antes de comenzar a agregar el caldo? Al final no le agrega un poquitín de burro antes del parmigiano y el pecorino?
This is awesome! I'm going to try to make it for New Years! Happy Christmas and BRAVO for yesterday's Falstaff! :)
very well! Let me know:--)
AMBROGIO MAESTRI
I couldn't wait until New Years! I made it yesterday for me and my friends and WOW, it's incredible! So many amazing elements for one dish but they are quite perfect together! Grazie for this recipe, you've made some Brazilians quite happy! Can't wait to see you in Falstaff here in São Paulo next year! :)
Isah Zogaib see you in Sao Paulo on April:-)
trovo sbagliato aggiungere lo zafferano che non c entra nulla ,a un gusto a sè abbastanza deciso quindi andrebbe a coprire il gusto dei funghi. poi la ricetta e risotto ai funghi e salsiccia punto.non zafferano.per il resto ottima procedura.quindi i funghi andrebbero aggiunti verso la fine?giusto quei 2 minuti prima di spegnere il fuoco?
How can you toast the rice that way??? It's just cooking!
Io l'avrei sfumato con del vino bianco e poi mantecato, a fuoco spento, con parmigiano e burro...
Desde bambino manjare de nona
Where is he now?
Thanks a lot!!
grazie a te:-)))
SALCICCIA 😂
Ahahah ricetta della mamma?
Salsiccia non salciccia :)
TOMMASEO-BELLINI, dove si legge: “salsiccia, e salciccia”, con descrizione pressoché identica e attestazioni in letteratura di entrambe le forme:-))))))
AMBROGIO MAESTRI Grazie della delucidazione! :) Sono un suo ammiratore.. Cantante basso-baritono.
Alberto Comes bene! in bocca al lupo per la tua carriera!
SI PUO' DIRE IN TUTTI E DUE I MODI
Non sfumi col vino la salsiccia?
Primo,il riso non si tosta in questa maniera,secondo il brodo si fa con verdure fresche,terzo lo zafferano si mette a fine cottura,quarto la pentola non è adatta. Lei è molto lontano dal risotto italiano. Forse in altre parti del mondo va bene,ma non in Italia
Si ma salciccia non si può sentire...e dai su