'Authentic' Risotto lol

#shorts #risotto #ricerecipe #pastarecipe #pizzarecipe
RECIPE:
2tbs olive oil
1 shallot
4 garlic cloves
2tsp salt
1tsp black pepper

1C Arborio Rice
1C dry white wine
3C Chicken Stock

4tbs butter
6tbs whipped cream (unsweetened)

Parmesan, as much as you want (:

- Saute 1st set of ingredients for 2 minutes
- Add the stock and rice, bring to boil then simmer, covered, for 20 minutes.
- Stir in the butter/parmesan until melted
- Fold in the whipped cream and enjoy immediately!

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USEFUL KITCHEN GEAR

[SenpaiKai]

Insert angry Italian mob comments here. (;
I'm open to constructive criticism and troll comments alike.

p.s.
The traditional stirring of the risotto is in incorporate air, has nothing to do with working the starch.
As long as you don't rinse the rice, short grain rice has enough starch to do this on it's own.
The whipped cream (unsweetened lol) is to incorporate the air, making up the lack of stirring.

Traditionally, no cream is used. I understand that, but cream is fat, just like butter and it tastes good. and it has a double purpose here
that's all that matters to me, this is a home recipe, to make cooking easier, efficient, tastier and more accessible to the everyday person.

[Feetlcker]

This here is senpai kais final video before he gets assaulted by an angry italian mob

[kochimoon]

be careful tho, using cream is death penalty in some southern european places...

[frannycapponi]

Fellow Italian here. You are forgiven, but this will not be forgotten😆

[Meuchlor]

So i worked at a italian michelin star restaurant, so obviously lots of risotto. I think you should at least toast your rice, or it gets too soggy. Stock should be hot, no lid required. If you like the cream and garlic go for it ;-) but for me parmesan and butter is enough. And I only stir it occasionally so it doesnt stick.

[ChrisControversial]

Yo senpai I don't know if you have any more stories or advice about your culinary adventures but one day I would love to hear more. Side note where'd you get that cold ass shirt from

[grillmaster]

I'm not even italian and this was a bruh moment

[darlingblue]

all the italians coming for you lmao. they get so angry. would have just called it risotto-style, the recipe looks fine and it’s probably tasty.

[Lisa_Minci]

If this is rissotto, I'm Ryan Reynolds

[alyn.s]

Oki so, as an Italian, we first toast the rice in the oil with the veggies, then add some white whine, let that boil and evaporate, then we also add the whole quantity of water (I still don t get why people put a bit at a time, it s just more time consuming. If you re scared to add too much, add a bit less water and boil to the side some extra in case it s needed). The butter, yee, depends I guess, it does taste a tiny bit better, but it s really not necessary. The whipped cream is eh😅.. the reduced white wine with the water and cheese we add in it is enough in my opinion 😅

[massimilianonaldi]

Okay man let's talk about this, I'm Italian from Italy (not the dumbasses from Brooklyn or whatever) and I'll tell you just two things: the first issue is the cream and I'm not going to complain ad long as you like the flavour (but i think you'll forgive me if I won't make your version in my house); the second issue is not about the stirring and these type of dumb comments, but actually a little advice from what I've experienced in years of risotto making: the first liquid thing you're going to add (after a little toasting of the rice with shallots and garlic) is actually a little splash of white wine (of course, as long as you like it), and last, but not least, next time try to add your broth little by little (maybe just one cup at a time) and let it evaporate for a bit, then add another cup and repeat the process.

The type of cooking process you want to have is very similar to adding not full cooked pasta in the pan with your sauce and adding a little pasta-water (in Italian "pasta risottata" or something like that)

Big up, I still think that some genius in the world will open an Asian and Italian fusion restaurant one day.

Have a good night from Bologna, Italia

[nickiarchie]

Ramsey's recipe is super easy to go by

[christianrameka]

Woah that was like a savory rice pudding

[chopsticksandbreadsticks]

Don't you go thinking about making things new and different! That way of thinking's the Devil! 😂

[davidealbertozorloni]

I think people are focusing only on the cream (understandably) and not pointing out how that so many other steps are forgotten/done wrong, so that many flavours in a traditional risotto are lost here

[maxwelllau]

I am sorry but I just realized are you sitting when cooking or is your table just really high

[Pyrovile]

I think that most people that follow this channel are somewhat interested in cooking and wouldn't do something like this, but I believe that he was maybe aiming at a different audience for this recipe. Nothing wrong with that. Plus I believe that unusual tips coming from trusted sources are always interesting even if you don't agree.

Aggiungerei anche che vedendo cosa mangiano alcuni dei miei amici, questa sembra una ricetta perfetta per qualcosa di semplice da provare.

[blacksnapper]

This is a question that comes from someone who has never eaten a risotto, but is just making an observation: is a risotto just Italian fried rice

[beasttitanofficial]

My Italian advice is to add stock slowly and in ladlefuls, one at the time, as the rice absorbs the liquid instead of dumping the whole thing. Also if you're fine with alcohol, a good dry white wine would be a better option to deglaze the pan. And after the wine evaporates, start with the stock.

[kaidethacker]

Almost cried when you dumped the whole thing of stock in there