Great tips - I didn't include these in the recipe as I wanted to present a simple, basic risotto - that way beginners can master it and then add extra bits :) I love a bit of freshly grated Parmesan cheese on top - devine!!
You could freeze some, but I would recommend adding a small amount of stock to each container. It should help keep the risotto moister when defrosting and reheating :)
Ok... I did this... It was GREAT! But I kinda combined 2 of your recipes, to make the chicken stock, I used some OXO Cubes and then I poached the chikcen in it first and then added to the risotto... turned out really really nice.
@vidoodeum Risotto is tricky to reheat, as it usually doesn't maintain the same consistancy the next day. Try heating it up with a little extra stock (1/2 a cup at most) mixed through for best results.
@Ednique they do sell them here. Arborio is slightly cheaper than Carnaroli and they are sold in green boxes of about 1 kilo. I've only used the Carnaroli so far, but it does swell up quite alot. 300g of rice can serve about 3 people fairly comfortably.
When I saw the size of this healthy looking chef I thought to myself... here is a man who loves his work. I was going for a mushroom risotto tonight but this looks like the dish for us.
One of the first recipes my Mom taught me was flavorful rice aka risotto... She wasn't fancy and neither am I and I make it on a regular... It's all about adding the liquid albeit stock or wine or water or whatever once its absorbed until you get that cream texture... It's not hard and certainly not fancy. Just delicious if done right as this video does.
Hi Dave - Been wanting to do risotto for while now but every recipe you see has mushrooms in it. (kids wont eat mushas) Going to give this one whirl next week. I knew i should have just looked at One pot first. Thanks and regards
I Only use the 'one pot chef' recipe. It's a really nice, healthy, warming meal. It is important to make sure it's cooked by tasting...it often takes a bit longer depending on what one uses to cook with.
Why did you add a cup of water at the end? Why not add more stock instead? I enjoyed this video, gave me some ideas on dishes I want to experiment with.
Hey david - just wondering if the last cup of water is necessary? it just looked like the risotto was a bit runny as it was - or does it cook down more? Looks great and you make it seem really easy!
Well that looks yummo.The only thing I had against Risotto is that most times I've tried it.....well it's just too much of the same thing.Now I have to eat 6 small meals a day.....could I freeze some?
Maximum respect Chef, your tutorials are spot on, but if i called that a finely chopped onion in the kitchen i was trained in ( 0:54 ) i'd have been skelped over the head with a pan :-D
Lol… I thought the same thing. I thought to myself… he’s explaining this very well, but that’s not “finely chopped” 😂😂 (I am normally annoyed by people who nitpick on TH-cam, but this one was valid lol)
@Ednique It would be better if you'd use arborio rice for risotto because of the starch content that makes your risotto creamy in texture and also because of it's water absorbing properties.
This sounds like a stupid question but I made risotto and cooked raw chicken in with the rice it didn’t occur to me until after that probably wasn’t the best idea is it okay to do that or? 😩
What's this arborio thing..? It's a lot easier with carnaroli rise, it's not as hard to get the desired doneness without overcooking it and it tastes a lot better.
I adore you, love this little videos. But this was not a finely shopped onion. WATCHoutFORthis pointed out that usually you finish a risotto with butter and parmesan, but you had a little butter at the start in the pot and with the chicken in the risotto I would not add any. I think this is a great recipe for people that have never been brave enough to try out risotto. Cant wait for your next video. Greetings from Germany
ah, looked very tasteful, but too bad, i can't make it since my region says i can't eat any pig meat, or stuff like that, is there something else to put in it instead of bacon? please respond david :D
@countoeight Heres an even better idea, use turkey bacon. It's just turkey in the form of bacon. And personally i've found it to be MUCH MUCH tastier and you don't get all those chunks of fat that pig bacon has.
Its funny how risotto always kinda looks like lumpy oatmeal....I have made a italian Sausage Risotto which is pretty much the same as what you did here. It tastes great, but the presentation is just not there...
Great tips - I didn't include these in the recipe as I wanted to present a simple, basic risotto - that way beginners can master it and then add extra bits :)
I love a bit of freshly grated Parmesan cheese on top - devine!!
I've only tried risotto only twice before, and both times it came out quite tasty, but of course yours adds chicken and the bacon. This is a must try!
You could freeze some, but I would recommend adding a small amount of stock to each container. It should help keep the risotto moister when defrosting and reheating :)
Tried this today and it is delicious! Thank you chef for such an easy and simple recipe. I will be making this again and again. 😊
I love this recipe! I’ve been making it for over a year, definitely one of the household favourites 😍
Ok... I did this... It was GREAT!
But I kinda combined 2 of your recipes, to make the chicken stock, I used some OXO Cubes and then I poached the chikcen in it first and then added to the risotto... turned out really really nice.
Sounds more yum
Thanks David
Will deffenltly do this looks so quick and easy to do
Easy to prepare and cook yummy.thank for sharing
@vidoodeum Risotto is tricky to reheat, as it usually doesn't maintain the same consistancy the next day. Try heating it up with a little extra stock (1/2 a cup at most) mixed through for best results.
thank you David. I just love your video's. Watch them over and over.
For more tastier risotto... instead a cup of water, put a cup of white wine :)
A cup is way too much
At the start, before the stock ✌️
@Ednique they do sell them here. Arborio is slightly cheaper than Carnaroli and they are sold in green boxes of about 1 kilo. I've only used the Carnaroli so far, but it does swell up quite alot. 300g of rice can serve about 3 people fairly comfortably.
Great tutorial! This was actually my first ever time cooking and although it didn't come out like yourself was still good! Thanks for the video!
Awwww Dave! This was almost 10 years ago! Still love you and your cooking show!
I have been so frightened to make Risotto but after seeing this video I think I might have a go at making it. Thank you Chef
Excellent recipe! I've actually made chicken and bacon risotto before. This recipe is also really good with shrimp and sun-dried tomatoes. mmmm
Sounds delicious!
Thanks - I'm glad you enjoyed it :)
This recipe looks similar to caribbean chicken pelau. I have no idea risotte was this simple. Thanks!!
I love this channel thanks bro
When I saw the size of this healthy looking chef I thought to myself... here is a man who loves his work. I was going for a mushroom risotto tonight but this looks like the dish for us.
I keep coming back to this whenever I make this, so helpful! Yummy 🖤
@GNH33 Actually, it was pig bacon ;)
@Ednique You need to use Arborio Rice (aka Risotto Rice) to get the right consistency ;)
if you dont arborio rice, japanese sushi rice is actually a great substitution as well. you just need a type of rice thats really starchy
@prac2 I just used powdered stock concentrate - I'm a cheat ;)
One of the first recipes my Mom taught me was flavorful rice aka risotto... She wasn't fancy and neither am I and I make it on a regular... It's all about adding the liquid albeit stock or wine or water or whatever once its absorbed until you get that cream texture... It's not hard and certainly not fancy. Just delicious if done right as this video does.
@laurenjadebrownxoxo The bacon was raw, and cooked with the onion ;)
@FinalTroop I added water to cut through the saltiness of the stock ;)
I loved it...look forward to all your recipes..hugs from rhode island...
This looks very tasty indeed!
@Ednique you can get arborio rice at cold storage. not all outlets have them though.
can't wait to try this. Think i'll cook it when i'm on my own to practice first :)
Hi Dave - Been wanting to do risotto for while now but every recipe you see has mushrooms in it. (kids wont eat mushas) Going to give this one whirl next week. I knew i should have just looked at One pot first. Thanks and regards
Glad you enjoyed it ;)
Made it tonight,nice one..
I Only use the 'one pot chef' recipe. It's a really nice, healthy, warming meal. It is important to make sure it's cooked by tasting...it often takes a bit longer depending on what one uses to cook with.
Why did you add a cup of water at the end? Why not add more stock instead?
I enjoyed this video, gave me some ideas on dishes I want to experiment with.
Hey david - just wondering if the last cup of water is necessary? it just looked like the risotto was a bit runny as it was - or does it cook down more?
Looks great and you make it seem really easy!
@OnePotChefShow looks good mate making this tonight
Looks delicious!! Thx for posting.
yummy! :) i think i`ll add some veggies to it when i`ll make this. tnx for this recipe David! :)
You forgot a knob of buttaa at the end . Makes it creamier
Chicken Stock or Vegetable Stock, whichever you prefer.
Well that looks yummo.The only thing I had against Risotto is that most times I've tried it.....well it's just too much of the same thing.Now I have to eat 6 small meals a day.....could I freeze some?
It basically looks like a bowl of hot porage.❤👍😋
Maximum respect Chef, your tutorials are spot on, but if i called that a finely chopped onion in the kitchen i was trained in ( 0:54 ) i'd have been skelped over the head with a pan :-D
Lol… I thought the same thing. I thought to myself… he’s explaining this very well, but that’s not “finely chopped” 😂😂 (I am normally annoyed by people who nitpick on TH-cam, but this one was valid lol)
I have the exact same bowl at the end!
@daiin05 If you like ;)
Have you been reading my mind??? I'm planning on doing a Potato Bake video in the next few weeks!
hi may i know beside using the cheat powdered stock,is there a simple recipe for it?
May i know is it possible to use normal rice or is there a specific kind of rice to cook risotto? I'm from Singapore and rice is our staple food here.
Can you recommend a kick ass spud bake.. sick of normal...
@Ednique It would be better if you'd use arborio rice for risotto because of the starch content that makes your risotto creamy in texture and also because of it's water absorbing properties.
Your right, it wasn't finely chopped onion - I should have said "roughly chopped" - ooops!!!
Glad you enjoyed the video ;)
No, don't wash the rice. If you wash the rice, you'll lose all the starch that makes the risotto creamy and bind together ;)
how did you make the stock?
I put in mushrooms. Awesome.
@KayokohMusic thanks for your reply! i'll look for them :)
If you put all the liquid in at once, the arborio rice will not cook properly, and you won't get the "creamy" risotto consistency.
Looks amazing! Just wondering is the stock hot when you add it or cold? Great video many thanks mate!
This sounds like a stupid question but I made risotto and cooked raw chicken in with the rice it didn’t occur to me until after that probably wasn’t the best idea is it okay to do that or? 😩
@madwithpower oh ok cold storage.. ok i'll look out for them thanks!
Nice one David. 5/5
Awesome!
cool thanks mate!
Great work buddy!
P.S. Love the vintage Premier electric stovetop. Shit yeah.
@freddiecel thanks for your reply :)
What's this arborio thing..? It's a lot easier with carnaroli rise, it's not as hard to get the desired doneness without overcooking it and it tastes a lot better.
I love this channel, thanks :) i subbed xx
You can leave the bacon out, and use some mixed vegetables instead ;)
I adore you, love this little videos.
But this was not a finely shopped onion.
WATCHoutFORthis pointed out that usually you finish a risotto with butter and parmesan, but you had a little butter at the start in the pot and with the chicken in the risotto I would not add any.
I think this is a great recipe for people that have never been brave enough to try out risotto.
Cant wait for your next video.
Greetings from Germany
awesome my parents are away for the night so this is what ill make myself
what if I just use regular rice? I couldn't find the arborio rice :)
ah, looked very tasteful, but too bad, i can't make it since my region says i can't eat any pig meat, or stuff like that, is there something else to put in it instead of bacon? please respond david :D
Made it binned it,and the same for the chicken fried rice.
No salt and pepper?
can u double the recipe
@countoeight
Heres an even better idea, use turkey bacon. It's just turkey in the form of bacon.
And personally i've found it to be MUCH MUCH tastier and you don't get all those chunks of fat that pig bacon has.
nice growl LOL!!
You need to use arborio rice to make risotto, otherwise the recipe won't work ;)
I was actually more amazed by his voice o.o
why does Risotto require such a long process of adding liquid bit by bit?? Would it not cook if most of the liquid was added at once?
@countoeight turkey bacon
Sounded nice dunno if the kids will like the look of the final product..
how come you didn't taste some of it David as you usually do
Never trust a skinny chef, thanks Mr O.P.C. great video.
I think I may have done something wrong...there is a small fire in the kitchen
....
Correction.. "large" fire.
You forget the parmesan! :)
First picture vs 4:40
Or no garlic at all
Its funny how risotto always kinda looks like lumpy oatmeal....I have made a italian Sausage Risotto which is pretty much the same as what you did here. It tastes great, but the presentation is just not there...
you seriously telling me that was a finely chopped onion lolololol
That's a crap ton of garlic geeez lol
Looks nothing like the photo
:)
I think you are so cute :)
Rrrrrrr! Lol
U as usual didn't season it. Ur a cook not a Chef
Glad you enjoyed it ;)