Making Perfect Risotto As a Beginner (2 Ways)
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- เผยแพร่เมื่อ 12 ม.ค. 2021
- Don't be shy. Risotto is in fact one of the simplest dishes on the planet. Just give it some good old fashioned TLC, some very basic ingredients and you'll have one of the most amazing homemade risotto in front of you. That and you can stuff it with cheese and deep fry it afterwards if that wasn't enough already.
Recipe: www.joshuaweissman.com/post/p...
Induction Cooktop: shop-links.co/173666032309428...
Silicone Baking Mat: shop-links.co/173666043405239...
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Dude did you seriously see my risotto video yesterday and film, produce, edit and upload a much more comprehensive instructional video in less than 24 hours? Nice! 🙌🏼
Or you and josh are the same person
I was wondering the same thing. I think I'm going to try both recipes. See who survives the thunderdome.
Why aren't you verified?
I watched it yesterday
@@jugerbat2805 yea why isn’t he verified
I honestly think you and Babish communicate on a spiritual level
Because the other day Babish uploads a risotto related video? If so, that's a possiblity
@@woodonfire7406 Precisely
I was just thinking about that
Confirmed, am bAbish
@@babishculinaryuniverse wait WHAT
please never call stock “chicken juice” ever again. i can’t get the image of someone vigorously squeezing a chicken out of my head ever.
It's even better if you imagine that's where those screaming chicken toys from
But...isn't that how you do it?
Lmao
Your imagery made me wheeze
Isn't that what you're technically doing when you make stock anyways? You're just using heat to get it out instead of pressure, and even then you could use pressure for quicker production.
just some tips: you don't want to over stir your risotto to avoid breaking the grains. To avoid the risotto sticking to the pan use a little bit more water/stock and stir it once or twice per minute. We say "all'onda" (waves like) as it has to be wet enough to make a wave when you agitate the pot. To achieve the best mantecatura, the last step of adding butter and cheese, you must take the risotto away from the heat, as for pasta. Very nice recipe tbh! And arborio is no doubt a good choice :)
America: Deep fried risotto
Sicily: ARANCINI
A R A N C I N I
Yes. This is Italy. We speak Italian.
The rest of Italy: it's arancini or arancine?
@@SakkakuTamashi tbh not even i know
Lol
“Try the balls.”
-Joshua Weissman, 2021 colorized
a classic, must-see
Pause.
@@CrudeCulinary lol
@@ryanspencerlauderdale687 True
The balls shall be tried!
“Add half a cup of white wine”
*Adam Ragusea liked that*
Eugene from the try guys: *pathetic*
@@mystic_redpanda try guys are annoying af
@@2kmichaeljordan438 fr, babish, adam, and josh are the best cooking youtubers
@@static7985 nick giovanni is pretty good too
@@2kmichaeljordan438 hes like josh but actually Italian and no b roll !!
Whenever Josh does something 2 ways:
Normal version
Fried version
*He's a Murican that's why*
so true :)
Fried or fancy, it’s the Josh way
@woodonfire7406 That’s more like (southern) Italian style food, fried rice balls, very much resembles the arancini.
I have never in my life considered fried risotto balls. They look amazing
Arancini (rice balls) are the bomb.
They are really good with some frozen peas and diced salami etc mixed into the risotto too. That's a popular variation on them.
@@laurenbray8314 Yum. I had a lot of leftover butternut risotto from the PastaGrammar channel. I wish I thought of this with the rice. Next time.
arancini are seriously amazing. if you ever see em on a menu, order them!
And they are filled with you!
Josh: Let's keep this Simple ok?
Also Josh: Uses the world's most expensive ingredient before the 2 minute mark
Well the fact it is expensive, does not make it complicated :D
@@TheSlavChef adding any unnecessary ingredients could be considered more complicated ;D (i love the addition of saffron to be fair)
@@wolfingitdown2047 I totally agree! I can't say anything for the saffron, it is too expensive for SLAVS! :D
Also it’s an ingredient that is harvested through slave labor sooo...maybe we should all just stop using it.
lmao Classic Josh the goat.
You can stuff your arancini/e with ground meat, tomato sauce (ragù) and peas. Or prosciutto cheese, bechamel and a lil bit of mint. These are the traditional stuffing in sicilian cuisine, rice is a lil bit different but risotto should go well, plus you're not wasting leftovers, it's perfect.
I made this last night. The first time and I was pleased. I just put the arancini balls in the freezer, for later use. You were with me every step of the way. My first time to have risotto, by the way. Thank you. Will be following you here.
Finally! A recipe that’s simple and affordable!
“So anyways remember the saffron threads....”
OH COME ON!!!!
if you like cheese you can follow the same exact recipe replacing the saffron with more grated cheese and butter and you get risotto alla parmigiana!
tastes just as good and saves you a lot of money lol
source: i’m broke and make it myself all the time
@@vinny985 5g (thats a lot) Safran on Amazon for 15 euros. So the amount of cheese he uses is more expensive
Just find a replacement dude, it ain't that hard.
My mom's family is from Verona, and when we were growing up she'd use a bit of turmeric powder and a bit of sweet paprika to substitute and still get the yellow color and a subtle (different but not unpleasant) earthy flavor
Actually though Saffron is not that expensive if you purchase and use strategically. so often people end up wasting food or spending a premium on food made with cheap ingredients for the sake of convenience. If you can afford decent arborio, you can probably fork over the 10 bucks, get a few grams of saffron, and plan to make risotto or paella or persian rice a few times over the next few months.
good morning to papa... and everyone else with no life that made it here early
How you just gonna call me out like that? 🤣🤣🤣🤣 audacity. But good morning 💓💓
+ but it is almost evening here...:D
ha! #nolifegang
Hi.
@@shylenetyler8309 lol
Thank you so much for this. I made this with my daughter yesterday. It was both a good moment and a delicious dinner. I love your channel!
Josh: Uses white wine in his video
Adam: *_I feel a disturbance in the force_*
Day 21 of asking Josh to make a series where he shows us his gone wrongs and talks about what can go wrong, especialy for his complicated recipes
He’s too pretentious for that.
He couldn‘t, he makes no mistakes.
I'm going to join you on that.
I got you on that:
LASAGNA SHEETS 👀
If you know....you know
What rice do you use? A great Italian chef (Marco Porceddu) instructed me to use acquerello Arborio rice!!
He used Arborio rice.
:O The goat himself :O
How about you just watch the video for longer than 2 minutes?
@@oliverm.2118 he might have just missed it. How about you chill on the poor attitude?
@@IDKHeist We all have those days.
I needed this 5 days ago!!! I had so much leftover mushroom risotto. Never thought about making it into arancini. Love it, love you.
Josh - You brighten my day! I can"t eat most of what you cook, but you are just so fun to watch! Thanks 😊
Can’t wait to try this. And it’s totally a sponsor, regardless of what you call it. They send you stuff. You mention them in your videos. It’s cool to partner with a small business.
I personally love mushroom risotto. After the shallots put some mushrooms in, a good mix is nice but just normal button mushrooms are okay. let them get some color and proceed like shown here. If you want you can add some complimentary herbs like thyme or rosemary.
shut up
Thank you! Just finished following your recipe and the result is just mind blowing, brings tears of joy to the eyes.
I love watching the same dishes from different creators.. it helps a lot with confidence when making it at home.
Awesome. Always wanted to know how to make a good risotto
same
Italian here! I found this video and your risotto amazingly perfect. Quick note we don't usually put garlic in the soffritto, though it's a great and flavorful choice, we also add saffron when the risotto is already done. Again stunning video and even more awesome recipe! :3
Hi...is there a difference between arancini and suppli?
@@jaegerschtulmann there isn't, they are two ways of calling the same dish, depending on the region you are in you may hear different names for it
What??? There is a lot of difference! Arancini are from Sicily, and traditional recipe has two variants: “a carne” meaning “with meat” that has rice with a Sicilian ragù (minced meat, peas and bay leaf) or “a burro” meaning “with butter”. That has saffron rice, cheese and cooked ham dices. Arancini with meat are round shaped and the cheese one are kind of pyramid shaped. Supplì instead come from Lazio (the region where Rome is) and are made with a tomato sauce rice with mozzarella in the middle and are elongated, kind of like an oval. A final note, arancini (masculine) is the word used in almost all Italy, but in the area near Palermo they use the feminine name, arancine.
Recently a lot of different flavors and variants become popular, the Norma, with eggplants, or with salmon, or with traditional sauces from all over Italy (carbonara, amatriciana, broccoletti and salsiccia) but the main traditional ones are the one I’ve described earlier
Is it really rice or pasta
I love arancini, this first time I ever had it was in Assisi, Italy. I remember the whole day there and the arancini was one of the best lunches I had.
Another amazing recipe from this cool guy! ❤️
I literally have a “Food from Joshua” playlist on TH-cam.
Why am I so proud that I almost learn nothing in this video? My risotto skills are on point, certified by Josh!
Absolutely perfect! I added very finely diced mushrooms and diced chicken before the cheese. Amazing!
wow it looks so good
Did I just seriously hear Josh causally mention throwing in saffron threads? I would have to sell my nonexistent house for that!
You know now whenever I need to cook something, I will first check if papa has already made a video of it😂😂
Best episode yet. Best beat at the end too
Yeah I'm definitely making this tomorrow
I love your Gordon Ramsey "friendly?" rivalry shout outs here and there.
Also you can stuff it with cheese and deep fry it.
Americans: Now you’re speaking my language
to be fair it at least has more flavor than English food
but can you deep fry, deep frying?
Just gotta say, this dude is subscribed to the best TH-camrs!
gotta be relatable to us somehow, even if its in the form of deep frying things
I'm just waiting for this to finally be tired and trite. Oh wait.
I've been making Risotto on and off for like 6 years and it's so worth it. It takes forever, but it's 100% worth it.
Honestly one of the best intros ever! That opening line is so true!
Josh:we’re just gonna take this simple and explore the basic flavors
Also josh: add a pinch of saffron threads that have been lightly crushed
It’s fake saffron look closely 1:46
@@bigguykev7830 what do you think saffron looks like because that’s obviously real.
is it some risotto holiday today? both of my favourite TH-cam chefs did it simultaneously 🤔
It is the risotto season.
right
nice!, just did this 3 days ago, its the perfect time of the year to do so. Great stuff chef
Great video! Very informative!
White wine report!
Half a cup of white wine has been used.
This has been your white wine report.
Different channel but still the same thing.
You are a good man. Thank you.
Adam Ragusea was summoned.
@@TheSlavChef I like your name. Reminds me of a certain yellow tracksuit wearing, mayonez powered youtuber
@@nedasstropus7709 I see you are a man of culture as well, he is my slav inspiration and Joshua is my cooking one, trying to bring the 2 worlds together :D
Video idea: homemade extracts?
Your cooking channel is hands down the best 👏🤩
i just made my first Risotto with this recipe with some different ingredients and it was awesome, thanks Joshua
I was thinking about risotto lately. Now I know my prayers have been answered.
Dud i was literally watching risotto videos of ramsay a couple of hrs ago and i was like "does papa have a risotto vid?"
damn u take your rice seriously
I don’t even cook but I love watching this dude.
do u by any chance photosynthesise
How did you know this was exactly what i wanted??? I LOVEEEE risotto! Thank you so much
Grew up eating these! Looked awesome!
I see no angry Italians... is everything ok? (Me, a respectful Italian, shocked by my ppl)
I’m fine, I’m actually sobbing with joy because I love arancini and now I can finally make it at home 😭 but I’m also Italian-American and not Italian, so take that as you will
Dude anche io, m’aspettavo na caterba di commenti, soprattutto sul dibattito Arancini vs Arancine. Oh well, guess no one can get mad at papa
Il risotto non l’ha mai coperto realmente,era anche leggermente asciuttino alla fine ma quelli sono gusti... ah l’aglio che cazz c’entra?
In effetti sono sorpresa anche io 😂😂
Even though that mozzarella ☹️
I didn't have white wine with me, so I tried something different. I followed this video to make my risotto today.
I had made fermented plums a while ago after seeing Josh's fruit fermentation video (plus I also had my trusty NOMA guide to fermentation book) and I used the leftover brine from those fruits as my substitute for white wine. Letting the brine sit and ferment slowly in the fridge for 4-6 weeks really enhanced the flavour and the *tang*. The risotto came out perfect and it tasted so good!
Made this today...delis
Thanku 💕
I literally just did this tonight and discovered your video right now ! 😍
Risotto is a great source of iron especially if you add vinegar to it.
Is this a jojo reference ?
@@user-sn9qg1ri7y lmao
@@user-sn9qg1ri7y KONO DIO DA
I prefer to get my iron from frogs...
@@presentmic3605 KONO DIAVOLO DA!!!
The fried balls you made look great. They're similar to what we have in louisiana but ours are made with meat, medium grain rice and onions
sounds delicious
@@ChefJusticeHunter they're called boudin balls. Almost every store sells them lol
I just made this for the first time and it was so good I almost cried. Love you papa.
you're my baking hero. just wanted to let you know. your videos are perfect for the pro. you show just enough of the techniques without wasting time and you use grams. not a baking video but i had to say thanks. online recipies kill me.
I just opened a birthday card and rice went flying everywhere
It was from uncle Ben
💀
I read this exact comment on a different video recently. Am I missing something?
@@collier1621 He is just spamming dad jokes....
lmao
@@collier1621 Cmon...
The Fried risotto balls do be 𝐾 𝑊 𝐼 𝑆 𝑃 𝐸
Just lovely 😍
Just made this and it is insanely good!!! Appreciate the thorough instructions. Gonna fry these brutherz up tomorrow and snack on some ballllllz
The only problem I see with this is you have left overs.
Josh is definitely one of those guys that is super awkward during an in-person meeting with you and then refers to you as “the Bois” when talking about you to others
My family has been making arancini for generations, a true classic that's rarely talked about
This guy is a true master
It must be David seymour's dream/nightmare when all the other cooking channels do the same recipe so he's got more comparison episodes to do ahahaha
“It can either be extremely simple or extremely complicated... so let’s do the better one”
Knowing Joshua he’d do the complicated version
Made this for my moms birthday. It was an absolute hit!
You've come really far and I really appreciate your videossss. Especially, during this dumb dumb virus
Josh: Here's a Risotto video for beginners.
Also Josh: *Uses the most expensive spice in the world in the recipe*
I tried this but somehow coughed up razors afterwards, the taste was quite metallic, weird.
@@breadlord3608 Really? Mine tasted like a cigarette when that happened...
Watched it. Had a good laugh, because you're funny. Listened to some good jazz and made it. First time I made Risotto. Thank you Joshua. Always a pleasure.
Every time I type a recipe I am crazing, this guy always has a video for each of those cravings
Damn...Babs and Josh making risotto same week!! Guess I'm going to have to make this shall we?
Wow. Still 2hrs from lunch. Why do you do this to me Joshua!!!
Just discovered you & I'm obsessed! Love the content :)
I haven't stopped watching these videos over the past few days and idk why. I saw arancinis in the thumbnail and that was it. Over. I'm subbed. This channel is too good
*Binging with Babish risotto memes intensify*
All jokes aside, risotto can be intimidating, and this video helped a lot!
thank u papa
True
In India, we call Lentil Risotto ‘Khichdi’
Oh yeah I never thought about how similar they are
Here we call it ... boiled rice.
@@TheSlavChef : Here in Monterey Park we call it *"Flied Lice."*
@@ginawiggles918 Sounds tasty af.
@@TheSlavChef : Sure is.
Oh lol honestly it was just yesterday when I was searching for "Joshua Weissman risotto" I didn't know he didn't have a video for that before. It's as if Joshua read my mind and instantly posted a video of making risotto. THANK YOU!
Yo all your food you make looks so good
Hahahah " left over risotto"
You had me at "stuff it with cheese amd deep fry it." I might have a problem.
same
I’ve had arancini with delicious ragù in them and it was HEAVEN
I just made the risotto, it was amazing I can’t believe I made it, thanks
6:25 The “WOW” is the same from TwoSetViolin, they use it like always
Any TwoSetter here?
Does anyone know what the "WOW" guy is called, because he looks as if he is my twin and I freaking out!!
Its actually happy from fairy tail lots of TH-camrs use it xD like the zelda chest noise 😋
yes of course, hello fellow twosetter! :)
SACRELIGIOUS
GrayStillPlays uses it also
1:53 and here we have a wild vicram in the microwave
Saw this an hour ago when I was starving and looking for something to eat so i made this and wow was it easy and very tasty!! Since we have leftovers we are definitely going to make cheesy rice balls tomorrow!!!
I have a serious crush on every single plate you make and the person making them
Joshua giving me PTSD every time he doesn't moist the Panko 😭😭😭
Some where in Italy a Plate of Risotto is fighting the split personality of a Devil, with invisible spirit beings.
Thanks for the video
This looks like a commercial the editing and quality is so good. Super underrated
"what should we do with leftovers?"
americans: DEEP FRY IT.
It's actually Italian, sicilian specifically
@@federicoclaps5099 Arancini?
When you gonna drop that hair tutorial?
Josh you’re a legend
Thank you for not overloading the risotto with vegetables, meats, fish, etc. A family friend nearly started a war with Italy when she served risotto loaded with at least 10 kinds of root vegetables to my friend from Italy.
I didn’t know that Italian had so many curse words.