Risotto calls for stirring hot stock or broth into rice as it cooks, sounds simple right? Well, with a little practice and a bit of patience your risotto is guaranteed not to be gummy, overcooked, or just flavorfless rice.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
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Ehhhhhhh, does anyone else think he's trying too hard to host, or is it me
rizowdo!?
Great presentation!!! I love how he explained everything so clearly and thoroughly. Awesome job.
Okay, the chefs on Hell's Kitchen who screw up risottos all the time should definitely watch this video.
Thanks
Can you please teach us how to use slow cooker. Love your videos.
Your ignorance is staggering. There is only ONE way to do risotto…otherwise you can call it something else. I can see that your blinding ignorance of the importance of history into food is too big to actually understand the value of it. Let me finish with a say of English language: 'you are what you eat' …and you Sir are a fake.
P.S. Your rice needs to be cook longer!
You are a talented chef, but….STOP STOP STOP to continuously repeating the same mistake! This recipe (like many others) has history behind it! It is called culinary art for something, I don't put colour on a canvas and I say this is a Picasso. There are millennium behind some of the recipes, learn them! The original recipe doesn't have olive oil, discover what is the original ingredient if you want to be a real chef. I personally feel insulted, call it cooked rice do not call it risotto. I wish Italian Government will find a legal formula to bring people to court when they say "it is Italian". Thank you.
That pan looked really warped. It was spinning the whole video. Haha
Stirring in the stock into the rice takes about 20-25 minutes(4:55 mark) and the whole dish takes about 20 minutes(7:24 mark)? Do you recommend cooking this dish with a Tardis or DeLorean? Or do you recommend some other time altering devices?
I found this right on and I'm using it always.
I found this right on and I'm using it always.
you added all that butter, then cheese AND then oil too ? … a little too much fat for me …
that risotto is like 80 grams of fats
What is DRY white whine?
And I have just eaten four portions and I'm not evan feeling bad about it.
I love it! I could eat this every day! The risotto I used to make was very dry and it tasted just like rice…now I know the secret to perfect dish. Everybody in my family loves it. I also wanted to make it vegan and substituted cream and butter to canned coconut milk and yummmmm so delicious! Thank you for inspiration, I enjoy your videos, it is very helpful :)
I like to use Japanese Rice because it's pretty starchy and cheaper and easier to buy.
I suggest using butter and a touch of olive oil instead of just olive oil when coocking the chopped onion. That's how we do it in Italy, it really makes a big difference.
this video is fantastic, he explains things really really well :)