The Risotto That Changed My Mind (…and How to Make It)
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- เผยแพร่เมื่อ 1 ก.ค. 2024
- Risotto - with the right recipe, you will fall in love with this northern Italian food classic. We go on an Italian food tour and find a real risotteria, to find out what inspired my risotto recipe and how to make risotto at home!
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► Risotto (for 2)
1 cup round/short grain rice (Carnaroli is perfect but sushi rice works)
2 Tbsp olive oil
1 medium shallot
1/2 cup white wine
1 cup stock
1 cup stock + 1 tsp sticky rice flour (or other starch)
20g / 1 Tbsp butter
25g / 1/3 cup grated parmesan
finish with pepper and chive OR add:
► Unsalted "Pesto" for the Risotto
50g fresh basil leaves
25g toasted pine nuts
1 medium clove of garlic
pepper
a piece of lemon zest
1 Tbsp olive oil
2 Tbsp stock (or 1 Tbsp water)
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Good to back!! Missed you guys. Lots of ideas coming up. 💛
Can you do the same but with sushi? (not sushi pesto) just make mindblowing sushi!
"The risotto that changed me (...and how to make it)" you're welcome. uwu
No way! I live 10km from there, need to follow you on social media. I would have been fan-girling outside the restaurant lol
Welcome bavj, Andong 💥
Next time in Italy come to Tuscany and be my guest 💛
A few notes from Italy (and I make risotto a lot).
RICE: Carnaroli is actually a fairly recent trend. The most traditional rice for risotto used to be Vialone nano or Arborio, other varieties that are used are Baldo, Roma, and Sant'Andrea. I usually go for Arborio as it's just as good (and sometimes better) but cheaper, my father sticks to Vialone nano.
PAN OR POT: Commonly I use an in-between, just never a no-stick thing. What is essential is a good, old, very heavy and thick bottom so that nothing burns.
HOT STOCK: Yes, it must be very hot, but it does not need to be simmering for the whole time.
HOW MUCH STOCK: I never add it bit by bit: once the wine has steamed away and the smell has turned to very mellow, I add all of the stock, turn once and leave it be. This prevents the rice from sticking because you hold in all of the starch (it will be released later). I firmly believe that chefs propagate the "stir continously" thing to make people think that risotto is much harder than it is to make at home, but traditional homemade risotto wasn't stirred (except occasionally). My father, though, makes his risotto just like you do.
AND THE STARCH? If you don't stir your risotto you do not need to add any starch, as long as you stir vigorously later you are fine. So, the risotto must be almost al dente and somewhat soupy (we say all'onda, wavy), then you add butter and cheese and stir vigorously for a few minutes, that is when the starch gets released!
AND THE PESTO? Risotto al pesto it's actually a fairly common thing (although not very traditional). Just prepare your usual white risotto, and dribble the pesto on top of the risotto right before serving. Done, and properly scenic.
Agree on all the line. Being from a region that grows it, I'm more of a Vialone nano fan
3:19 that laugh is self explanatory of how good that risotto is.
Having worked on the kitchen for a few years i can swear that in restaurants we add stock little by little to increase the final creaminess (they say). Some chefs prefer to add it all at once but the final result is somewhat different. Both version are great but i suppose the little by little broth method gives a more fancy fine-dining lovers style of dish and that s why we used to make it like that back then.
Loved this comment . 🇮🇹 viva la tradizione e viva l’Italia !
Btw in Croazia you will find great risottos and even in Portugal .
Same
here , i'm Vialone nano fan. But i think is hard to find outside Italy
I find the traditional risotto recipe pretty relaxing actually. Just take another glass of wine, put on a nice song or video and all you do is just casually stir. Lovely!
Yes! Absolutely agree
Yes!
Definitely
Same here, I love making it traditionally and just chilling
Simply amazing how much effort you put into one video. Great entertainment 👌
Ironic considering he prides himself on his laziness lol
@@phylippezimmermannpaquin2062 nobody claiming to be lazy is actually lazy, the real lazy people don't tell nobody they are lazy^^
Nice, I think I speak for all of us here when I say we missed you bruh. Good to see ya back at it
Remember to mantecare (adding butter and cheese at the end) OFF the flame! Fats won't fully emulsify if you don't
I never understood why people have the feeling that making risotto is annoying. Is there anything more beautiful than stirring your food and watch and feel how it cooks to perfection?
I always have the feeling that these 'tricks' to simplify risotto just make it more complicated..
Never the less, love your stuff. All the best from Neukölln!
I agree . I think with risotto the way is part of the goal
exactly this! :)
100% agree
Moin! Greetings from Neumünster :)
@Martin Pallmann Maybe making risotto more often can be therapeutic and turn her into a patient person. Just a thought 😉
using a thermos for the hot stock is such a german thing to do i love it
Maybe is because I'm from Northern Italy, but who doesn't like risotto?!? It's my go-to when I have guests because it's such a crowd pleaser. Anyway, your face while testing the risotto was amazing. Made me proud of my country xD
I've actually used sushi rice before to make risotto when I lived abroad and it works fine, so yeah. However, one tip I can give you to make it the proper texture ("all'onda" or wavy, as we say) is: at the very end, when you add the butter, turn off the heat and *add an extra little bit of stock*. This will make it look too liquid, BUT as you plate it the rise will continue absorbing the extra moisture, and there you go, perfect risotto texture on your table ;)
THIS! The last sentence absolutely on point!
Italian food outside of Italy often just does not taste the same. The quality of food and passion for cooking of Italians is absolutely extraordinary.
You know.. The actual end product looks great and I'm sure I'd like it (never had it). But I can never bring myself to try and cook basically any Italian recipe, because there are 60 million Italians in my mind, screaming at me with the utmost hatred that I am doing it wrong and desecrating their culture :(
So I never attempt to try to do your food, because the only conceivable outcome I see is failure.
The online presence of Italians is.. intimidating.
Risotto e polenta sono i piatti migliori al mondo...Ovviamente tutto il cibo italiano, da nord a sud, è buonissimo. Ma essendo del nord, per me sono i piatti più buoni
Who doesn't like it? People who haven't tried it!
They're always turned off by the cheap imitations, they think there's some witchcraft involved with making a proper italian dish but it's just getting the right base ingredients and putting them the right way in the right order.
My hunger surges high every time Andong goes "ooohhoooooooo" with a simultaneous laugh of surprise and delight.
The reason behind the stock being hot when you gradually add it is simply because you don't want to drop the temperature. If the temperature drops while cooking the rice first you will break the rule of the 27 minutes, which is the time risotto takes, and it won't become creamy because the starches might loosen up. Also arborio is an excellent rice for risotto but easy to screw up. You will also need to take the pan of the heat when adding the butter and cheese.(correct me if im wrong). Still it looks amazing.
Half my family is from northern italy, here is why i never experienced the process of making it as tedious.
Cooking a Risotto should be a shared experience. You get your family or friends into the kitchen with you, everyone gets a little task (mince a shallot, grate parmesan, prepare a salat for the side etc). Fry the shallot, fry the rice, open a bottle of wine. Pour everyone a glass, including the Risotto. Add stock, hand the spoon to your niece. Talk to your cousin, while she stirs. He takes over, your cousins wife tells you about their vacation. You check the risotto and stir a little, add stock, finish your wine, pour everyone another glass while your sister takes the spoon. Her husband recently had a business trip, have you ever been to Slovenia? Add parmesan and other condiments while the others prepare the table. Serve and enjoy together, just as you cooked together :)
And one remark: i find that browning the shallot is not the right taste for risotto. The more oniony and less sweet notes go better with the already quite sweet rice and butter. Also, adding a splash of wine at the end can really elevate the dish. The alcohol adds complexity and the fruitiness of the uncooked wine will mesh beautifully with the other tastes.
And on rice: in germany at least you can find Arborio rice everywhere. Just look for the Riso Scotti packages :)
I will try the wine splash at the end. But must be a good wine. Should go well with more delicate risotto like white risotto or porcini.
@@leonardoulian764 yes, definitely don't cook with bad wine :) unless you like drinking it, it doesn't belong in Risotto.
My family is nowhere near as nice nor cordial as yours but it’s a dream
thank you so much for the tip about the splash at the end!
risotto is one of the biggest dish where you can taste the love you put into it because the love is the stirring.
Damn, I'm really digging the new set. Especially those popping colours!
Love your videos so much, Andong. They are such an awesome mix of great professional footage and editing, music, and unique content!!! Loving this. Risotto is my fav ❤❤
Welcome back! Digging the new set! Parmesan cheese has tons of glutamate in it so it makes sense it was intense if they used it in all those ways.
Yay! I am so happy your back again and happy to view all your tutorials!
Seeing that there's a new video from you on TH-cam made me say 'aaaaaaandooooooong' relatively loud in happiness, like a friend you haven't seen in a while :)
Your channel is so great. it gives a background for each dish. I would love a TV show of this or something. Your videos are high quality. Keep em coming!
It's funny how we're from Milan and the second you came to Lombardia we went to Berlin
I can't watch your videos without smiling. Your enthusiasm is infectious.
It's really great when you can unlearn the idea of something like risotto being a *recipie* and instead learn to think of it as a *technique*. :)
Well I'm 50% Italian (and 50% French but it's irrelevant for this video lol) and a regular risotto maker and eater. Your risotti look amazing!
I love how to alter recipes and make a whole new meal/expierence. I'm hoping to try to make a mexican style ramen because of your german style ramen. I hope it goes well!
You’ve done it again sir! Thanks for sharing your knowledge!
You are a legend!
Yesterday I had amazing risotto with mustard and Italian bacon and told to myself that I need to up my game and then your video appeared!
Great video as usual, I don’t always agree with you but always appreciate your methodology and great production.great to see you questioning tradition with some research and science, trying your recipes I tend to modify them somewhat to find something that suits me, but that’s what cooking is all about. You are the only cooking channel I regularly watch as you are by far the most interesting and cover a broad range of cuisines and deserve a lot of interest. Please keep on your way.
Great video. I started cooking Risotti at the age of 17, 18 and i'm stll in love with it several decades later. Two favourites of mine: Risotto with fennel and dry fennel spiced Salsiccia and a risotto with scampi; the broth being made with the shells and heads from the scampi, some celery, white wine and tomato. And no cheese in this! Not to forget the Isolana or Pilota version! I must try out the pistachio way…
ma sai quanto mi ha reso felice questo video? finalmente qualcuno che capisce l'importanza di un buon risotto. Andong, man kann dir echt nicht genug danken
I've studied the recipy and did testing for almost two years about risotto and I can say for sure that the reason why the stock has to boil is to let the rice keep the same temperature over the whole cooking process.
If you don't, you're gonna feel the difference in both taste and texture.
THANK GOD YOU'RE BACK!!!!
I was worried.
Carry on.
Thanks!! Got your kind message, too! Just taking a moment to recharge.
Simply great! I love how you explain things in a easy way, even tho is something complex
Yes!
I've made a couple good risottos, and had some really amazing ones! And yes, the wooden spoon is necessary. Same when making rice pudding. The process is almost the same. Excellent video!
Thanks guys for the compliments
Thank you for breaking it down!! amazing
Your charisma is fantastic. Thanks for being so entertaining! Cheers! from Virginia, USA!
It's great to see exquisite new dishes based on classics still being created today! 😋😘👍
I'M FROM COMO!! I'm so happy that you spent a little time in my place. Hope you liked it
luca bini perfetto ! We just came from Luca (al veluu) ... they serve one of the best Risottos of Lago di como
Awesomene video again!
I actually use Arborio risotto a lot of times for making sushi at home :)
Thank you for this fun video and greetings from holland
8:51 Is the best risotto I've seen being made by a non-italian cook, simple, traditional, and I will bet my grandma recipe book without even having tasted it, amazingly tasting.
Just beautiful.
I just made a Risotto with Zuchini, mint and toasted almonds. Now i just searched the net for similar recipes and i saw your Video.
I really love Risottos and I make the base just like you showed it. This Risotttoria must be heaven :)
Risotto with roasted Butternut Squash and Sage is my go to Risotto dish.
Always used arborio rice, never had an issue with the texture, trick is to just keep stiring gently.
Love a Risotto, adore a well made one!
Is amazing how you went to ganna just to try the risotto, I was so happy to recognize every location you filmed (I live in brinzio, a town nearby)
will definitely give this a try for one of my next few dinner meals with my siblings.
looks super nice.
Just a quick tip, I make risotto at least 2 times a week as it’s my go to when I don’t know what to make for dinner.
So after you add your cold butter, cut the fire 🔥 off, then add your cheese. The reason for this is cheese is a cooked product and therefore you don’t want to re-cook the cheese because you risk it being grainy or separate. This tip goes for not just risotto but even when making pasta, always add your cheese off the fire 🔥.
Love your videos Andong!!!
I'm italian and I do appreciate your way
I love it. I tried it in LA. It turned out the restaurant was pretty good. Thank you for sharing the great video bro~
I was lucky enough to learn from a women from northern Italy how to make. We worked at a cooking school together. I was teaching meats and she was teaching basic skills. I did not think I liked Italian food till I met her. Real Italian food is rustic and amazing.
I enjoyed this! If anyone is looking for a fun drinking game, I have a good one. Every time he pronounces "risotto" differently, drink!!
He's pronouncing it very well!
I fell in love with Risotto since I was 15, but I would like to try your recipe anyway.
I've seen Risotto being eaten in many movies and tv shows but had no idea what it was. Now I really want to try it!
Few people love risotto? News to me mate. My family cooks/orders it all the time. My friends all love it if I cook it for dinner parties etc and we're not even Italian, we're from Ireland. Glad you learned to appreciate it after going to northern Italy. It's a great dish and once you get the technique down the possabilities are endless.
Yess!!! Finally!!!! I've been waiting for someone to admit this. You can absolutely use any type of short-grain rice to make a good risotto. Period. But, I had not thought about adding sticky rice powder slurry at the end, so thanks for that tip! I'm also a fan of pesto rice. One of my favorite dishes is a Peruvian cuisine-inspired arroz con pollo, which is essentially chicken cooked in a baked risotto with pesto added at the end of the cooking process.
Thank you for having this chanel. I love watching the different way people cook around the world. You are very entertaining, and also, thank you for taking us with you to watch you eat the Risotto... I am very interested in attempting to make it myself now. and I believe I will XD.
We always used arborio back when I was a sous chef. Part of me is so glad to not have to go through the authentic process, especially because we were always doing large batches, but a small part of me misses it.
My partner and I have made a lot of risotto. We cooked them on the stove for years and neither of us enjoyed the process.
Now we just use a slow cooker for the adding stock stage - add it all at once and leave it alone for almost an hour. Give it a good stir, add some butter, cheese, and it's perfect every time.
That sounds pretty much disgusting for a risotto ;)
Judging from some of the other comments, sounds like it's totally fine, even by Italian standards. You do you, fam.
Love the new background the lighting is amazing!!!
Thank youuu! :)
I love how you switch between risotto pronunciations
i really love mushroom risotto, it's always perfect for fall
You really have passion on food!
As an Italian man I highly approve this vid. Btw love your channel dude! You really nail everything u make. Always great research and great recipes/reinventions. Some Italians are annoying with food, I used to have carbonara with caramelized onions and crispy fried prosciutto crudo pieces as a kid and I loved it
Your science is spot on, very well done! Its interesting to dive into the differences between those starches, both after gelatinization and then after retrogradation at cold temperatures!
Not gonna lie, now that autumn's here, imma try one of your recipes. They look delicious!
I’ve had osso buco with risotto Milanese in its city of origin, Milan. Heavenly!
This channel is so underrated i cant stress this enough
Omg that looks so goooood 😍 i might actually make this at home
Man, your channel is gold, love everything about it. It's as good as a good plate of risotto. Make sure to try out the artichoke one, this damn thing is heavenly, definetely one of my faves :) Cheers from a fellow russian immigrant in europe to another, France here :)
As always incredible and interesting.
andong I have been watching you for a while and I LOOOOVE your content! So potent! So useful! So unique and intriguing and fun! I love how your technique are very “real” and not as posey as some channels out there !! Keep up with the good work !!
Thank you! 🙏 😊
I look and learn your recipe well. Be healthy and happy ^
DUDE I DRIVE BY THAT RESTAURANT TWICE A WEEK AND I NEVER STOPPED BY
Dude I have learned more with you than in my culinary school.
Sometimes schools just want you to follow a recipe without teaching what makes that thing so special
Damn!
Kenji Lopez-Alt is another good reference for scientifically well motivated cooking. His youtube channel has a bit of laziness added to it, which is something that his book is lacking.
Andong loved the scientific explanation. Would love it if you'd continue it in your further videos.
You can't talk about how Devine was that ultra cheesy risotto without giving us the recipe :-o
Had risotto for the first time on a post-college trip to Italy. That first bite may have been the most delicious thing I’d ever eaten in my life up to that point. Oh my.
I love LOVE risotto so much my favorite thing to make and eat other then croissants I actually learned to make risotto before I learned to make regular white rice also I always use the most classic recipe I didn't know it could be that simple
Loved this recipe. It was about 30 years ago (before I started getting interested in cooking) I discovered an intriguing recipe for Osso Bucco with Risotto Milanese. I was a rookie cook. While the recipe was interesting, I found it took an incredible amount of work. I remembered feeling disappointed that the taste did not seem to justify my efforts. I put the excess Osso Bucco in my freezer for several weeks. I resurrected it one day when I was desperate for something to have for dinner. I simply nuked it. It tasted incredible!
I made it (and the Risotto Milanese) several weeks later. But this time I did all the prep the day before (remember, I was just learning to cook). The result was awesome, and especially good considering that I knew I could freeze the Osso Bucco and use it for a later meal (of course, Risotto can only be eaten fresh).
Many, many years later I've found that Risotto (I use Arborio rice only), is my "go to" side. The technique is always the same but you can vary the ingredients - peas, bacon, squash, mushrooms, different kinds of cheese, shrimp, smoked salmon ...
Long live Risotto! Thanks for posting.
this is your best video to date
Beautiful cooking meets German efficiency, perfection
Welcome back handsome! So happy to see you online again. I've only seen cooks use Arborio for risotto. Never heard of Carnaroli so I'm thinking this must be fairly new? Don't know. Anyway, I absolutely love risotto and I think pesto is the food of the gods. Interesting idea putting it in risotto. I would never have thought of that. This is a must try. I don't have a basil plant so I buy it and the Asian stores here which have it at a fraction of the price as the supermarkets. The pine nuts are not cheap but well worth it for pesto and I also toast mine like you did. As far as the technique, I've seen one another cook also use the lid method and it actually works. Hot stock is essential in the original method because the rice needs to cook continuosly with a minimun amount of liquid to keep the starch flowing and cold stock will lower the temperature and when it comes back up to temp, the rice can cook without releasing all its starch and since it won't turn out as creamy, the cheese it will sieze up because it needs the starch to emulsify with. Adding starch like you did gives the cheese the starch in needs to blend in and not clump. I believe that's also why when making macaroni and cheese, we use a roux. The flour is the emulsifying agent for the cheese. So good to see you again Andong! X0X0
You cleared up a lot of my questions! Thanks :) If you want a cheaper alternative to pine nuts: Use cashews (or other more neutral nuts) and add a drop of pine nut oil. Sure, pine nut oil is not cheap, but its super potent and will last you a long time since just a drop is already enough to add lots of that sweet, nutty aroma.
Oh and Arborio is widely available and pretty good for Risotto - but I found it to work just as well as any plain ol' sushi rice. The only rice I tried that actually made a noticeable difference was Carnaroli...
Carnaroli was created in the 1940s, so it's not really a new thing. What's new is that you can find it far more easily in stores today, even in supermarkets.
It has a slightly bigger kernel and stays a little firmer, but still doesn't skimp on creaminess. My personal favorite, but you can make great Risotto with both Arborio or Carnaroli.
I've only had olive garden risotto and I loved it
Hey Andong. Just made that risotto you recommend. It's amazing.
Was very hesitant to try this, and I'm glad I did, finally some non-basmati rice I actually really enjoyed!
Growing up in France, most rice was long grain cooked like pasta and I've never really been a fan. Vietnamese friends of my family introduced us to rice-cooker steamed basmati and it's the only rice I ever found good.
Seeing this video I finally decided to try your "easy" risotto, to which I only added fried mushrooms, and wow this was super good!
Glad I discovered your channel recently, and as far as risotto, I'm actually going to make it again eventually!
When i was in Portugal i ate the BEST risotto of my life, it was a pesto risotto in a tiny and cute Italian restaurant in a historic building. That risotto really changed my life. Everything was perfect
Bonus challenge: Try making the risotto with brown round grain rice!
Works; I´ve done it. I´m guessing it depends on the exact variety but I like the extra flavor.
I’ve had good luck using sushi rice as well. You can also use a similar starch at the end trick to make sushi rice out of normal long grain rice, texturally anyways. While it’s steaming hot, mix a little starch into the rice wine vinegar / salt / sugar and than cut it into the hot rice. Give just enough stickiness to hold everything together.
Made the cheese & pepper with a sticky Thai rice. Was a lot stickier then regular risotto but so much easier. I would make it again if making it for a larger dinner, but if the focus is the risotto for a smaller, intimate dinner I would you the traditional method. Thanks for the recipe Andong!
both the use of the wooden spoon and the hot broth is for not stopping the process of boiling the rice, also you put the cheese at the end and then you kill the fire and put a clean tea towel and put the lid on, leave it for a couple of minutes this will absorb any excess moisture. (Italians have a word for this but I can't recall it)
Great video as always thank you 😊👍 a great risotto is (my favourite) is onion, garlic, courgette gorgonzola and chili flakes , cooked with a dash of white wine and veg stock
Pistaccio risotto! I never thought of that combo.
That was a great show.
Hi Andong. I stumbled across your video and have been binch watching for hours now. I subscribed after the first one. Your fun way to educate about foods around the world and the awesomefoodsyoushare are super addictive. Just one suggestion, give Ethiopia another chance. As you noticed, the poverty is horrible and you represented wealth, just for the fact that you are white and non-African. The people are beautiful and generous, in spite of their own need and the food is incredible. Keep bringing different cultures to the attention of those who wouldn't try the food or meet the beautiful people from around our small world. It just proves that we have so much more in common than sets us apart. You have got yourself a new German sister, sending greetings from Washington, USA. ❤
I use wooden spoons or spatulas unless I have a specific reason for using something else simply because they are kinder to your pans (especially when you need to ensure that nothing sticks to the bottom) and are so much quieter!
Maan next time come to my town and I'll make you Risotto con le ortiche, "nettles", the plant that makes you itchy... try it!
Alberto Zaffonato yo I didn’t know you could eat that cool
@@nelsonyou4638 yes and they're really good! Get yourself a pair of gloves and pick up a LOT of them, if you can only the top of the young ones. You need to blench the herb in hot water until soft before use to make them manageable. Chop them as fine as you can and add to risotto the last 10 minutes of cooking :)
@@albertozaffonato1325 We are eating them in Romania too, my grandparents used to cook them in the spring when they are young.:)
Nettle soup is a thing in Belgium and the Netherlands, too, but it's quite seasonal, as older nettles aren't as nice, do you'd want spring nettles. Amazing with some wild garlic, if you ask me.
From an italian good job, i will try your way ti cook risotto and i let you know 😋
Good to see you back again!
More Asian food videos, please🙏
I love this hack. Brilliant!!!
I adore risotto, and over the years perfected a useful midweek dinner hack: the pressure cooker. I simply fry up onion and garlic in the pressure cooker, add rice and toast off a little, then add chicken stock and top with frozen ingredients, such as boneless fish fillets, maniara, and or veggies. Add woody herbs at this stage, if wanted. Bring to pressure and cook for 12min, then quick release and stir in butter and cheese, pesto, herbs, etc. Stir and about 1min later you have "more than good enough" risotto.
My wife prefers a loose risotto, so I often add a little extra stock at the end.
Oh. Good quality stock is key here. I use home made chicken stock, or vegetable and fennel. Fish or prawn stock us not a good choice, imho.
I'm Canadian, but both my parents are from Northern Italy. I learned to make risotto from my mother who was born in Lombardy and my French Canadian wife learned to make pesto from her (and yes, a food processor is involved). Yup, I've been making risotto al pesto for years. Great minds, etc... I have also had excellent results using Arborio and Bomba rice, a Spanish variety, and in keeping with Spanish ingredients, I have discovered that Manchego makes a very good variation on the standard Parmigiano.
Btw: you got it right, the plural of risotto is risotti.
I just made my husband fall of his chair because I went "HOLY SHIT!!!" when I saw finally a new video! So happy to have you back and with another ingenius unique recipe!
Black truffle risotto is just about enough to make a fully grown adult weep with joy... and the process of making it (the traditional way) is just as heady and fragrant and pleasurable as eating it. I highly recommend you give that a try sometime.