Creamy Risotto con Funghi | Kitchen on the Cliff with Giovanna Bellia LaMarca
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- In this video, you can look forward to not only a wonderful recipe for Risotto con Funghi, but also a plethora of stories and anecdotes from my childhood.
STORY TIME:
04:14 - Cutting Mushrooms as a Child
09:49 - Risotto at a Dinner Party
11:12 - Risotto for Holidays
Ingridients:
Milanese Risotto with Mushrooms
Risotto alla Milanese con Funghi
6 tablespoons butter, divided
1 onion, chopped
8 ounces fresh mushrooms, finely chopped
2 cups Italian Arborio rice
1/2 cup white wine
8 cups chicken broth
pinch of saffron
salt to taste
3/4 cup (3 ounces) freshly grated Parmigiano-Reggiano cheese
Filming and Video Editing by Francesca Sacco
MY NEWEST BOOK: Sicilian Feasts www.amazon.com...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy www.barnesandn...
Language and Travel Guide to Sicily www.amazon.com...
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM: / giovannabellialamarca
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
This looks delicious and I will attempt to make this. I was a student of yours in 1990. You were the best art teacher and now I learn an amazing cook too! Thank you for always being so kind and caring to me. I was going through a lot of tough stuff at home and you were a bright spot in my life and I always looked forward to you and your class. Bless you and Happy Easter!
Dearest Tanitha: You made my Day and my Easter with your beautiful words! Grazie Mille! Do make risotto, and if you make it once, you will make if again and again.
❤Giovanna La Marca - Alumna '57
Hi, i have just discovered your channel and wanted to say thank you for taking the time to make these wonderful informative videos and hope you and your family know special they are to watch, follow and listen to. You make me smile, thank you so much 😊 x
What a wonderful memory.
Your cousin's comment about having to wait so long reminded me of the film "Big Night" with Stanley Tucci. A couple came into a restaurant down the Jersey Shore and ordered spaghetti. They were very impatient, didn't have a clue that a perfectionist gourmet chef was preparing a dish they would never forget. When he presented the dish with a grand flourish, the response was , "we waited this long for a plate of spaghetti?" They didn't understand the fabulous taste of a lovingly cooked meal!
Cooks have to also be educators!
Hello Giovanna, my grandmother was born in Alta Villa Melisa, Sicily in the late 1800’s. She brought her two daughters with her, Rose and Sarafina Loiagano, to America she married a Lamarca and he died in prison in Sicily. You are a Lamarca. I was born in Chicago in 1938, I am 85 and everyone is gone now. Love your way of cooking it reminds me so much of my Grandfather. Would love to follow your recipes!!!
Dear Giovanna, I love your channel. The secret behind every dish is time. No fast food, slow food and best ingredients. I cant't wait for your next video.
Dear Giovanna, I’m making your beautiful risotto right now and I just wanted to say thank you. We love this dish I make it vegetarian with veggie broth. I so enjoy your wonderful channel! Lots of love to you from Altadena California.
I love the beautiful videos and to hear a story from the past makes it even more beautiful. A story told has many meaning.
Awesome video!!! This take me to Brady Ave, In “The Bronx” 1963 when Bubbe Pauline used to teach me all things about cooking.
She would ask me so Pincus what do you want to do today? I would reply back “Learn Bubbe”. One of her fav recipes Risotto con Finghi. Back in the day we didn’t buy package anything. Always fresh & bulk. The recipes she used were from her mom, her Bubbe, and grandma, Aunties, Cousins, they loved newspaper recipes. B’H, Thank You Chef Giovanna. Thank you for being a Mitzvah Lady, Teacher, Mentor, Chef, and Bubbe.
Yes please I love to see you make polenta. I had one of our catering menus for Hanukkah was an 8 night, plus, day meals Italian Hanukkah Feast. We did 250 menus in 8 days.
I just finish up the menu tasting for Christmas, we start organizing for New Years, this evening.
This looks so good! My mom would make polenta with chicken stew with mushrooms, then my dad would grill the polenta the next day topped with cheese.
Polenta and Risotto are Italian soul food!
Giovanna, I made this recipe just as you did, even making the chicken broth as you instructed. It is heaven!!! Thank you!
When my son was about 2 1/2-3 years old he used to love to snack on raw vidalia onions as I was cooking dinner, or whatever meal/snack it happened to be.
You are a charm to watch and listen to.
I always have a tear of joy when you reminisce x
Excellent. Grazie mille. xx
Yes please make polenta but you know everything you make is delicious and terrific there's always a lot of fun listening to you and watching you making great Italian cuisine so easy and enjoyable
What a groovy modern Granny !! She wears nice modern clothes , jewellery and has a sense of style . Reminds me of my Granny from Croatia .
The culture and food is very similar to Dalmatia along the Adriatic coast of Croatia .
Can you do salted Cod .....Baccalar in Croatian? We eat it only on Good Friday and Christmas Eve .
i just found you!! I'm delighted and feel like I made a new like-minded friend!! i am learning more about cooking as after the elders in my family passed, I have no one to call to discuss a recipe or to watch them cook. I enjoy everything about your video's. Thank you for sharing your recipes, wisdom and part of your world.
How to make a legacy!!! Great to watch how it’s supposed to be done!
Thank you, Giovanna, for your wonderful channel, which I just found this week! My father hails from Sicily, and moved to Australia some 60 years ago as a teenager where my parents had me.
We weren’t raised with any teachings of Italy at all, not even the language. I was lucky however to have picked up some cooking competence through watching my grandparents.
Through you, I feel I’m learning, finally, not just about the food of Italy, but of the culture and language too. Thank you ❤
Signora Giovanna, questa ricetta mi ha fatto venire l'acquolina in bocca. Nonostante io ormai prepari il risotto da me, non vedo l'ora di sedermi a tavola con la mia famiglia per gustarne un piatto preparato dalla mia mamma o dalla mia nonna; la mia versione non si avvicina lontanamente alla loro. La cucina italiana unisce, ed è una delle cose che preferisco della nostra cultura. Un abbraccio.
Looks wonderful. My father was from north of Venice. He was a great cook. He made this, but I was too young to learn how to make it. Thank you for this video.
Make it in tribute to your father! It was also my father who made it in our family, and I was the assistant from the age of 10 to chop the mushrooms the me size as the rice for him!
My Dear Giovanna . I leaned to make Risotto while staying on the Lido. It was always a great favorite. But Your Risotto is Prima. Ciao Bella.
This looks absolutely delicious. I have already eaten dinner, but now all I can think about is eating risotto!
This is what I want from a cooking show. Someone who has a been cooking for decades. These are tried and true recipes from a time when slow food was good food.
This channel. The side stories!!! Really so inspiring!
Such a great video and a beautiful risotto, bravo. I chuckled with you on that 45 minute comment. Risotto is one of those dishes you just can't rush, the slower that rice absorbs the stock and breaks down from stirring, the creamier it gets. I like to make it with Porchini and wild mushrooms.
Risotto is one of the great rice dishes, and you are absolutely right; it can't be rushed!
@@GiovannaBelliaLaMarca I love how you make your Bolognese sauce as well... you have a fan :)
I just discovered your channel a few days ago and I'm so glad I did I've always loved Italian cooking but authentic Italian cooking is so hard you can get here in North Carolina you can't get a authentic anything here no good Mexican food Italian Korean Chinese Japanese nothing but they sure love their collards dumplings and fried everything everything is salty fatty and pretty much taste the same so I do appreciate you so so much
I love risotto its a lovely dish. So many ways to make it, but whatever goes into risotto it will be so tasty. First time that I've seen mushrooms in rissoto. Thanks Giovanni for lovely recipe. 😊
Just enjoyed some wonderful Vidalia Onions while visiting Northern Georgia and Western North Carolina,
I remember the days when only adults sat at the table. Grazie Mille for the videos.
I watch this video every time I make risotto! I love you both!!!
My go to light meal but I use orzo & & chic stock & mushrooms peas at last second & tempered cream . Satisfying
The first time I made risotto I actually tried to make it using pre-boiled rice, the recipe, naturally, not even thinking there was a need to specify uncooked rice! You can imagine how it turned out! It least I got a laugh out of it! Thank you for the video!
Polenta. Yes, please.
Thank you
You are the Queen , my Dear,,Thank you so much ❤🎉
I just love your recipes, your stories and your family.
Thank you so much
Dearest you are amazing, adorable, Fantastico, the best ‼️⭐️⭐️⭐️⭐️⭐️
Thank you 🎉
Your show is my favorite cooking show ❤❤
I tried this today and my first attempt turned out great. Thank you!
For the first time in my long life I will try to make risotto: because your videos are so no nonsense with none of the bells and whistles and nostalgia. Your instructions are direct but you still feed us with facts eg about rice blooming when adding broth, etc. Thank you and don't stop teaching!
Absolutely BEAUTIFUL!!!
Very inspiring risotto recipe, but not as simple as I imagined. :) I'll definitely try to make it! It would be interesting to hear the polenta recipe as well, if you could take a video. Giovanna, health and good mood to You! 💛
I love this! I made it again last night following your instructions and it was perfect!
Such wonderful woman Giovanna lovely recipes nice always stories to tell God bless you ❤
Thank you from my heart!! 🌹
This was so relaxing to watch, Thank You Giovanna!
I recently discovered your channel and I’ve been binging a bit. I’m a transplanted New Yorker living in Tokyo who misses Italian food. Thank you for featuring such wonderfully delicious food on your channel. It brings back such wonderful memories.
During two trips to Japan we ate well, but we didn't seek italian restaurants because we found wonderful local ingredients available; at a nearby market we found fresh egg noodled imported from Milano!!!
We did, however, discover delicious eel served on top of hot rice. Tempura is Misto Fritto. But if you live there you should try your hand at cooking your own Italian food. Japanese rice is like Italian Arborio rice, and it's perfect for making Arancine and Risotto. As you begin to cook, also develop a taste for the Japanese Cuisine e Tanti Auguri!
Your videos are a reminder of the simple things in life that make us happy: family, food, and good company
Come sempre la ricetta è stupenda e viene la voglia di sedersi al tavolo con Howard.
Buona Pasqua a tutti
Authentic and delicious!
👋hello I found your channel today , thankyou for sharing, this is heart warming. I will try this
Lovely, thank you for sharing wisdom
I love making risotto and stirring it. I find it meditative. I will try your version!
It looks beautiful
Thank you Giovanna!!! Looks incredible. I'd love to see your recipe for polenta! Thanks
Looks so wonderful. I am going to try it.
Hello Giovanna! I am new to your channel & I found so interesting the foods that you came to prepare.
I would appreciate to learn to know how to prepare chicken broth. I thank you so much & more health & power to your channel.
This looks delicious! Your videos and beautiful and very enjoyable to watch!
My favourite TH-cam Chanel by farrrr. :)
I’m so glad you’re enjoying it 🥰
Nice video! Italian cuisine is truly simple, economical, and made with a few ingredients adapted through countless regional recipes, but with some simple tricks and underlying principles. Learning Italian cooking is really a great investment of time!
This looks wonderful Giovanna! I know it takes a lot of time and patience but it's well worth it. Wishing you and your family a Buona Pasqua.
Yes delicious 😋
Beautiful
Buon apetito Giovanna ❤ from 🇨🇦 Today is the anniversary of the passing of my Papa and risotto con fungi was one of his specialties. His recipe is almost identical to yours except he used wild forest mushrooms called “ choddetti” from Northern Ontario in Canada. He also made the very best home made white vino. I know he would agree with all of your advise and suggestions. So happy that I found your channel today. Auguri from 🇨🇦❤️🇨🇦❤️🇨🇦❤️🇨🇦❤️🇨🇦❤️🇨🇦
Dear Ms. Giovanna,
Your channel - all of it, really - has helped me get through a difficult time. The cooking and food is immaculate, however, you are as interesting and dynamic as your food and beautiful Italy. You are good company and I wish I knew somebody like you in my life! You’re an amazing teacher, person, and guide. Your channel is spectacularly artful, warmly comforting and forever enlightening. You inspire. I am certain I am not alone in my sentiments! From New York City, right across the River from you, I say thank you; health, happiness and endless creativity and energy to you! Warmly and happy cooking and teaching!
Eric Stone
PS: please keep making videos and give short talks when able. And please make polenta! ❤️🧡💛💚
Hello Giovanna, God bless your heart. Thank you for sharing your wonderful recipes. So far I have cooked the rague, arancini & risotto, all turned out wonderfully... my husband loved these dishes & eagerly awaits the next attempt. I also enjoy your stories & explanations on why you prefer to prepare in certain ways. My husband would like to try protein in the risotto what protein would you use?
Serve the protein on the side and enjoy the risotto with it!
Hello Giovanna, I am a new viewer on your channel and today after trying this recipe I have been turned into a fan!!
If it wasn’t for your radiating energy, or your wonderful stories and use of food as a medium of capturing the essence of a time and place, your narration is a very calming reminder to take things a step at a time in the kitchen and to not rush through things, but give everything its time and love.
My god this risotto!!! it was everything I could’ve hoped for, one of the most decadent and fulfilling dishes to eat, I am looking forward to trying more of your recipes, which I will cherish and hope to enjoy in the future as much as I have this.
Greetings from Mexico!
Looks absolutely delicious! Polenta would be another great episode 😊
Delicious!👍👍👍👌👌👌
Oooooh risoto con fungho or frutti di mare! I adore both, can't decidet, depends how I feel on particulary day 👍😃
I just discovered this channel and I must say I am enjoying the videos. Definitely gonna try several of your recipes. Looks delicious.
tyvm i love risotto
I love it as well! ❤️👍🏽
Giovanna I love your channel! And I love risotto 🤤 I just put lots of stock and stir then let it simmer until was ready. Now I know how to cook it properly 😅 lots of love from Australia 🇦🇺
Thanks for the delicious recipes. Please give us a tour of your beautiful home.
So good to see you back ❤
I’ve made this several times now but with vegetable broth and it is absolutely delicious every time! Thank you so much Giovanna!!!!❤
this takes commitment !!!! i will try it- 1/2 quantity for starters !!! 🙂after i find your broth recipe.... it won't all happen tomorrow, it goes on my list !!!
Beautiful video. I can’t wait to try this recipe. And yes I’d love to see a video on polenta and anything that you like serving with it. Thank you for taking the time to share your knowledge with all of us.
Thanks!
Thank you, your show is the BEST!!!
I am so glad you’re enjoying our show. I love making these videos. Grazie tanto!! 😘
La preghiamo, ci piacerebbe tanto se facesse un video della polenta! Ciao da Pt. Washington!
Dear Giovanna, i wish you a very Happy Birthday!
Hope you have a nice, enjoyable day! I found you, watching pasta grannies. Then i saw that you have your own TH-cam Videos and i watched everyone. On one i saw that your Birthday is on June5th. Well, my Birthday is also today. You are the first and so far only one i know, who celebrate on june 5.
So i thought i have to write you and wish you a very Happy Birthday!
Best wishes from Carmen Maria from Salzburg, Austria🌻🎂
Please make polenta as well. I love your cooking. Thank you for sharing with us. X
I love these videos, I revently went to Milan and this recipe looks very similar to how they make it there, Ill be happy to try this recipe. Grazie!
Yes please, the people want Polenta!! ❤
❤
One of my favorite things to eat ...yummy 😋 looks amazing 👏 😋 Thanks for sharing
The trick to eating hot risotto is same as eating Pongal ( a South indian dish , similar to risotto) from the sides...
🖤
Exactly!!!
Exactly!
Yummy!
Buonissimo!! Grazie, Giovanna! The risotto looks amazing. I’d love to see you make polenta. Best wishes, Marlene 😊
So happy to found this channel, really great cooking, explanation and recipies, Thank you Giovanna!
Love it! Delizioso!
❤❤ This is love. Grazie mille
I love risotto and this looks amazing. Thanks for sharing your version, will definitely try this. Cheers
My pleasure 😊
scrumptious!
Looks awesome👌. Off topic, if you start becoming more popular try not to show landmarks or your home, I’m from northeast NJ and those seem familiar and nowadays you’ve got 🤪 nuts out there.
Thanks for the delicious recipes.
Thank you so much for caring!🌹
Delicious!! I made it today! We really enjoyed it
Yes, polenta please! 😌😍😘
I've never had this, it looks good though.
It’s more than good! If you make it once, you’ll make it often.
👌
Looks so good and you make it look so easy! I've never made risotto but will be trying your recipe!
I’ve done risotto for the last 10 years but this recipe looks WAY better and uses saffron, which I love. I will report back on the results - I will also make the broth using your other recipe! Stay tuned!!
Thank you, great video as always. I would love to see some polenta recipe.
Hello Giovanna! My father used to insist that we go to his mother's home for polenta. I never cared for it; however, you may change my mind. I would love to see you prepare it! Anthony+
I didn't grow up with polenta because I was born in Sicily, but I love it. My mother would layer hot polenta with a layer of ricotta and one of tomato sauce between the three layers of polenta, and serve it immediately. Obviously her own invention, but delicious just the same!