If you enjoyed my unmitigated destruction of the Italian language in this video, you'd probably like this too: Gordon Ramsay's Beef Wellington with Walmart ingredients: ua-cam.com/video/9xzKFPNfSyY/v-deo.html
16 years in professional kitchens here- Respect to you for featuring accessible options while using practical and proper methods. I just found you today. Couldn't be happier to support another real industry pro.
I love how you not only give the recipe but explain why you're doing each step and the terms for them. That's the kind of thing that really helps newer cooks. Subscribed!
That weird bit at the end where you describe how restaurants are able to make an order of, in this case risotto, in 3-5 minutes was one of the most interesting things I've ever learned. I've always wondered how restaurants were able to push out a completed dish that fast when it would take me 30 minutes to do the same at home.
I teach food & nutrition in high school (I am not a chef) & we watched your video in class prior to making it ourselves. We're in a small rural community, so the local grocery store ingredients are all we have access to. Turned out great & the teens surprised themselves by liking it. A parent of a student is a pro chef & he was impressed with what they had created. Thank you!
Thank you so much, Beth! This comment totally made my day! I’m so happy you all enjoyed the risotto. Please tell your class I say hello. And if there’s anything I can do to help y’all out or if you have any questions, please let me know. I’d be happy to contribute any way I can.
I just discovered this channel and I gotta say, I am so impressed! I love Alton Brown because unlike most other cooking channels/shows, his teaches, giving us the Whys and How-TOs, which is vital in learning how to do anything. Your channel is so reminiscent of his style and I love it! Thank you! I am so subscribed!
I just made this! I’ve done some risotto variations and was curious because any GR recipe I’ve done has been amazing. I’ve worked in kitchens and restaurants my entire life and this was like eating royal velvet. Absolutely stunning.
I stumbled upon your channel when looking for a fried rice recipe and I have to say that this type of content is wonderful! Love how you explain traditional techniques and give budget-friendly options to Gordon's recipes. Keep up the great work, big things to come!
I love learning during a cooking video! I liked the new vocab words and terminology specific to risotto, and the bonus reheating method at the end! Thanks!
Just finished my last bite of this after making it and just wanted to say it was amazing, thank you for the simple instructions and taking the mystery out of this dish!
Even is you're using store bought stock it's worth the step to make it mushroom stock. Grab a bunch of cheap mushrooms (actually old, dried up mushies at the back of your fridge are perfect), slice and sweat right down. Keep frying until they are very brown, but nor burnt, the darker the better, then add in your stock (optional, add some thyme, garlic and if you really want to make it special, some rehydrated dried porcinis, or any dried mushrooms, along with the soaking liquor, minus the last bit which will have a lot of sediment.) bring to a boil, reduce to a simmer and let it go for 30-45 mins. Not only will you end up with a rich mushroom flavour that will improve the end produce, but it will also add some nice colour to the dish. Mushroom risotto is a dish where a bit of truffle oil to finish complements the dish very well. Personally, I would go a touch looser in the final product than shown here, its simple enough to adjust the consistency after incorporating the butter and cheese with a touch more stock or water, really want that creamy, oozy texture. (The more often you stir, the more starch will be released giving that creaminess to the dish) Leftover mushroom risotto is perfect for making arancinis! Roll small, golf ball sized balls of leftover cold risotto, run through flour, egg and breadcrumbs and deep fry, better yet, add a small piece of your favourite soft cheese inside (A good, stinky fontina is gold here!)
of course as you and i know, real pro kitchens always have stocks on the stove. that is someone's job. it was mine when i started to learn how to cook. but in a home it's not practical. i like the "better than" product line so much too.
This recipe is EXCELLENT! The tips about taking out the garlic, and only adding the butter and parmesan after turning off the heat are what really take it to the next level. The only thing I added was a tiny bit of saffron while sauteing the rice. That added a beautiful touch of flavour and colour.
DUDE! Once again you've blown my mind, now it seems its been 3 times (first was years ago with the benihana rice recipe, then the egg roll and now what I didn't expect, risotto). When I was living in the Midwest I had the best risotto I'd ever had in my life at a restaurant, that sadly, no longer exists called 4 olives. I attempted this risotto at home as I've been a home cook and (as much as I hate using this term) foodie since I was about 14 and started cooking, and receiving praise from my friends. My risotto was horrible, and I couldn't figure out why, especially since they brought out this amazing dish in much less time it took for me to ruin it completely. Now I know how it was possible. Thanks for the insight and I think that almost 10 years later it's time for me to take another stab at it!
To be honest when I first made risotto when I was young & I messed up but we all do. As we get better judging our own cooking skills it's not that hard. I do agree with you about certain ingredients I always get good quality wine, olive oil, cheese, & butter - I use Kerrygold myself. Thanks for the video it will help people just starting out or wanting to try something new on a budget 👍🏻
Just FYI, cremini(baby bella) mushrooms and white button mushrooms are not at different stages. They are in the same stage of development. They are basically identical. White buttons are just an albino type of the same mushroom. You're correct about the portabella though. It's fine to spend a bit less and get the white buttons, but for presentation purposes, I'd definitely spend that little bit more and get the creminis.
I'm so glad I found this video! You explain every step and the reasons for them well, and the ingredient explanations are so helpful! And thank you for making sure everything could be found at Walmart. PLUS the storage tip is huge to me! I'm so excited to run to the store and then make a big batch of this. Thank you for making this video.
I grew up in a home with a professional chef for a mother. I love to cook, always have. I've been intimidated by Risotto. Today I decided to try. This video was awesome!! Thank you so much for making this how-to. Now, if only I hadn't consumed the bulk of the wine before the deglazing, LOL. Thanks again.
Made this on a Whim one night followed the recipe to a T, and now my family ask for it at least twice a month really easy and delicious dish thank you for posting this recipe.
Great video! I love making mushroom risotto for my family but I actually use sushi rice instead because it's cheaper than arborio and I don't have to keep 4 different types of rice in my pantry. Thoughts?
Hey Jason… Have you any plans on a video for the kit you use in your kitchen? Also, maybe a list of essential ingredients for the Asian foods. Love your channel, can’t wait to try out some of your recipes.
Excellent ! I was going to listen while doing another activity. Wrong! I was curious, then captivated by your no nonsense yet deeply educational presentation of this recipe. Thank you, look forward to more of your work
Thank you for this! I made risotto for the first time today, and it was perfect, thanks to you. I love how you both show and explain what it should look like at different stages of the cooking- it gave me the confidence to make this dish for myself and my roommates, and we all loved it!
Any consideration of steeping dried mushrooms in the chicken stock to bump up the overall mushroom-iness of the final product? Just curious. Looks like a great recipe and the video, like all of your videos, was top quality. Thanks for making this!
Thank you, Chris! Yeah, that would definitely make it better! I looked at several different Walmarts for dried mushrooms and was not able to find any. But I restrict myself to only ingredients from Walmart for this series. But if you got 'em, I say add them!
The broth used is SO IMPORTANT tastewise... no one's really talking about that! We've got Knorr risotto all in one package and its amazing tastewise, I totally get why people would choose that over traditional ways.. bc usually the broth used just isn't flavorful enough and these knorr recipes are very flavorful, you don't even need to add any flavor if you're in a hurry... the powdered sttuff is just injected with (artificial?) Flavor...
One thing I would suggest is to actually cook the mushrooms with the onions (cutting the much more finely than shown) and use that as a base for the risotto. In the video, you get a base risotto + bits of mushrooms, instead you could make it an actual mushroom risotto and infuse the flavour of the mushrooms into the rice itself. Pro tip: switch the button mushrooms for porcini and white wine at the beginning with red wine + parsley half-way. P.S. Jason, if I ever end up meeting you, I promise I will cook you a porcini risotto to thank you for all these wonderful videos :)
When I was a kid in the 1960s my mother, who was not Italian, learned how to make the best risotto from my Italian grandmother, decades before Wolfgang Puck made it a $25 gourmet dish for just a small portion. Risotto is peasant food in Italy, inexpensive to make, which is why my mother made it often. I was glad because it was my favorite. (The Italian side of my family pronounced it "ree-zott" not "ree-zo-toe". Italians sometimes drop the last vowel, like saying spah-gett instead of spaghetti or like Tony Soprano saying "gabagool" instead of capicola) She always used a home-made beef stock, mushrooms & fresh grated parmesan cheese. Never put wine in it, but added a tablespoon of tomato sauce for flavor & color. Risotto traditionally had saffron added, which is very expensive, so the tomato paste was substituted. Sometimes she would add the melt-in-your-mouth tender meat that came off the beef bone to the rice, or serve it on the side. I will never have risotto as good as that again.
Use good evo extra vergine olive oil, use real parmigiano reggiano or grana padano, use risotto rice. It's easy, don't burn the onions, don't add too much borth when the rice is almost cooked. Leave it very creamy and adjust the texture with butter or cheese to have it loosier or more firm. Bring the cheese on the table, so everyone can add it or not the way he wants
Im making this for my boyfriend! 8oz portabella mushrooms Knob good butter + 3 tbs for later Thyme Smashed garlic cloves Shallots (minced) Dry white wine (PG/SB) Broth/stock (better than bouillon is best) Parmesan cheese Chives
You guys are lucky with these supermarkets carrying so many options, I live in a somewhat more rural area of the Netherlands and often times we don't have certain ingredients like a good arborio rice 😢 they have boxes with risotto rice, but when checking the ingredients its not arborio but something else 😬 even in the knorr all in one world dishes series, the rice innthe package isn't arborio 😮
The best video I've ever seen for debunking so much of the nonsense about risotto and associated methods. I taught myself to make good risotto by reading Anna del Conte and Marcella Hazan, and it's good to see so much of that knowledge reflected here. You are a total gem. I know there's a restaurant trick to serving risotto à la minute, but it's one of the few things I'll never order as I know the trick involved to make it. Nothing ever beats homemade risotto of any variety, and nothing on Earth beats the homemade saffron risotto with bone marrow to go with proper osso bucco.
Bloody hell, I have to compliment you yet again. I first learned risotto from the most embarrassing place - Joe Bastianich's show with the 10 year old kid contestants. I think it was master chef junior. They made a risotto in one episode. Basic Basic stuff, you just have to do it right, you have to have the right technique. So I learned alongside the 10-year-olds and I managed to pass. You added a great twist - using Walmart as a foil- a thing - a reality, and still getting to a gourmet place with technique. Plus, the google doc. Nobody does that. So helpful. And lastly, the way it's structured - no useless fill, no extra words, boom boom boom, just to the point. I actually keep my recipes in small notes like google keep, and after it's entered, I put what I call a qs - a quick start - which is like a painfully short summary because I'm not going to read a novel when I'm in a hot kitchen needing to cook for hungry people in another room. I need the equivalent of the evacuation plan on a hotel room door. Just "tell me quick what to do" instructions. And your google doc reminds me of that. It's not "content", it's not "narrative", it's not "story", it's just a post-it note, which is I think what we all hope to read when we have salmonella on one hand, and flour dredge on the other, with a knife in our teeth like a pirate, listening to someone in the living room yell, "when is dinner ready!?"
4:25 It's "Tostare" not "Rossolare" 5:25 It's "Cuocere" not "Coucere" 8:00 "Mantecare" that's correct. A good dish overall, but I think the one with dried mushroom is much better. For anybody willing to try, here's the video recipe: /watch?v=jC0d_-L6gYQ
I consulted about 15 different cookbooks looking for new information and only 3 of them discussed the 3 parts, and they all stated it was "rossolare", "coucere", and "mantecare". Some called the 'wavy' step alla'onde, but most called it just 'onde'. BUT - I know they call things differently in different regions of Italy, so that may explain the difference in name and spelling. Italy is an interesting country.
I'm too lazy to go flip through all my books, but I still have one in my office. Mario Batali's "Simple Italian Food" pg. 127. "Rossolare", "Coucere", Mantecare". And I agree about the dried mushrooms. They just didn't have them at Walmart, unfortunately. I would've used them if they had them. They do make a much better dish, for sure.
@@farmageddon I mean, I don't want to sound petty and stuck-up, I am a big fan of your work but "Rossolare" and "Coucere" don't exist as words in italian language: the correct spelling would be respectively "Rosolare" (one S) and "Cuocere" (the O and the U need to switch place). Keep up the good work.
I had to go consult my other cookbooks and you appear to be right. BUT the one I took upstairs with me to take notes on - Mario Batali's "Simple Italian Food" does spell it "Rossolare" and "Coucere" - so, I guess they had it misspelled! It's on page 127 of the Clarkston Press 1998, 1st edition. The other ones spelled it the way you are saying. Good catch! I hope I pronounced them correctly at least! My Italian is non-existent. I am completely fluent in Spanish curse words, however.
Better to get a block of non-reggiano parmesan than anything pre-grated, which has a chemical to prevent clumping that also stifles melting. Always grate your own cheese.
Almost everything that exists is made up of chemicals, so the term "they added a chemical" is almost like saying "they added something". I say it's almost the same, but people often associate "added chemical" to "added something toxic or dubious." The chemical you're referring to is cellulose, which is found in and derived from plants. Ever eat lettuce? Cellulose. Broccoli? Cellulose. Green beans? You get the point. You are right that it prevents clumping, but also makes it difficult for the cheese to properly melt. That said, pre-grated often works well enough for certain recipes and is fine if you want to sprinkle non-melted cheese on something, such as a salad.
3:48 honestly if your onions are still cruchy when you eat the risotto then the rice won't be cooked entirely. I mean the time it takes for your rice to be cooked, the onion will be soft.
America's Test Kitchen rated Swanson chicken broth the best, which I have used, and it is very good. They rated Better Then Bouillon second best. They did not recommend using Knorr.
it works better if you grate the onion and garlic instead, so it melts into the risotto, but otherwise i think this is a great instructional for an easy, well done at home risotto. well done my friend !!!!
I had no idea risottos were such a "nightmare" for people, my mom makes the same risotto recipe since I was a kid and she taught me how to cook it, never seemed like it was any difficult technique wise, the only hard part for me was that we made a lot of it, so stirring for half an hour I would get tired lol it was heavy af
Risotto is a dish that is better than the sum of its parts. Proper technique is required as well. Want it to taste like the resturant? Double the cream and butter xD.
What country are you from? I find it incredibly distressing that most Americans have no idea what went on in the Soviet Union. It’s really sad. I read the Gulag Archipelago about 20 years ago and it really affected me. I still think it’s the best book I’ve ever read.
If you enjoyed my unmitigated destruction of the Italian language in this video, you'd probably like this too: Gordon Ramsay's Beef Wellington with Walmart ingredients: ua-cam.com/video/9xzKFPNfSyY/v-deo.html
Your pronunciation of "crimini" slays me! 😚
hahahhahha
16 years in professional kitchens here- Respect to you for featuring accessible options while using practical and proper methods.
I just found you today. Couldn't be happier to support another real industry pro.
hey, thanks bro! I sincerely appreciate you!
I love how you not only give the recipe but explain why you're doing each step and the terms for them. That's the kind of thing that really helps newer cooks. Subscribed!
helps older cooks that never learned the proper reason why, but just did, too.
I already loved this channel, but the fact that he read my mind and explained how this dish is executed for restaurant service was just awesome.
I see the plate was empty, you must have been hungry!
It was pretty good! I think President Jefferson would have approved!
The crossover we need but don’t deserve
Agreed! Two outstanding channels.
@@farmageddon cookbook please
Hello, Mr. Time Traveler
That weird bit at the end where you describe how restaurants are able to make an order of, in this case risotto, in 3-5 minutes was one of the most interesting things I've ever learned. I've always wondered how restaurants were able to push out a completed dish that fast when it would take me 30 minutes to do the same at home.
I teach food & nutrition in high school (I am not a chef) & we watched your video in class prior to making it ourselves. We're in a small rural community, so the local grocery store ingredients are all we have access to. Turned out great & the teens surprised themselves by liking it. A parent of a student is a pro chef & he was impressed with what they had created. Thank you!
Thank you so much, Beth! This comment totally made my day! I’m so happy you all enjoyed the risotto. Please tell your class I say hello. And if there’s anything I can do to help y’all out or if you have any questions, please let me know. I’d be happy to contribute any way I can.
The Walmart employee Gordon Ramsay thumbnail is excellent. Whoever edited that did a great job.
I just discovered this channel and I gotta say, I am so impressed! I love Alton Brown because unlike most other cooking channels/shows, his teaches, giving us the Whys and How-TOs, which is vital in learning how to do anything. Your channel is so reminiscent of his style and I love it! Thank you! I am so subscribed!
Thank you!
I just made this! I’ve done some risotto variations and was curious because any GR recipe I’ve done has been amazing. I’ve worked in kitchens and restaurants my entire life and this was like eating royal velvet. Absolutely stunning.
Amazing!! I’m happy you enjoyed it!
Thank you so much for the kind words and I hope you have a wonderful day!
I stumbled upon your channel when looking for a fried rice recipe and I have to say that this type of content is wonderful! Love how you explain traditional techniques and give budget-friendly options to Gordon's recipes. Keep up the great work, big things to come!
I love learning during a cooking video! I liked the new vocab words and terminology specific to risotto, and the bonus reheating method at the end! Thanks!
Love the quality and educational aspects of these videos! And I learned something new about mushrooms! Great job dude!
hey, thanks brother! really great to see you again!!
yoooo
Just finished my last bite of this after making it and just wanted to say it was amazing, thank you for the simple instructions and taking the mystery out of this dish!
Even is you're using store bought stock it's worth the step to make it mushroom stock. Grab a bunch of cheap mushrooms (actually old, dried up mushies at the back of your fridge are perfect), slice and sweat right down. Keep frying until they are very brown, but nor burnt, the darker the better, then add in your stock (optional, add some thyme, garlic and if you really want to make it special, some rehydrated dried porcinis, or any dried mushrooms, along with the soaking liquor, minus the last bit which will have a lot of sediment.) bring to a boil, reduce to a simmer and let it go for 30-45 mins. Not only will you end up with a rich mushroom flavour that will improve the end produce, but it will also add some nice colour to the dish.
Mushroom risotto is a dish where a bit of truffle oil to finish complements the dish very well.
Personally, I would go a touch looser in the final product than shown here, its simple enough to adjust the consistency after incorporating the butter and cheese with a touch more stock or water, really want that creamy, oozy texture. (The more often you stir, the more starch will be released giving that creaminess to the dish)
Leftover mushroom risotto is perfect for making arancinis! Roll small, golf ball sized balls of leftover cold risotto, run through flour, egg and breadcrumbs and deep fry, better yet, add a small piece of your favourite soft cheese inside (A good, stinky fontina is gold here!)
Without tipping my hand... I will say that I'm confident you know what you're doing.
Good tips.
The taste test gets me every time. Absolute perfect commentary on and observation of the craft.
of course as you and i know, real pro kitchens always have stocks on the stove. that is someone's job. it was mine when i started to learn how to cook. but in a home it's not practical. i like the "better than" product line so much too.
This recipe is EXCELLENT! The tips about taking out the garlic, and only adding the butter and parmesan after turning off the heat are what really take it to the next level. The only thing I added was a tiny bit of saffron while sauteing the rice. That added a beautiful touch of flavour and colour.
Even the jokes are legendary, thank you for the incredible videos as always!!!!
DUDE! Once again you've blown my mind, now it seems its been 3 times (first was years ago with the benihana rice recipe, then the egg roll and now what I didn't expect, risotto). When I was living in the Midwest I had the best risotto I'd ever had in my life at a restaurant, that sadly, no longer exists called 4 olives. I attempted this risotto at home as I've been a home cook and (as much as I hate using this term) foodie since I was about 14 and started cooking, and receiving praise from my friends. My risotto was horrible, and I couldn't figure out why, especially since they brought out this amazing dish in much less time it took for me to ruin it completely. Now I know how it was possible. Thanks for the insight and I think that almost 10 years later it's time for me to take another stab at it!
To be honest when I first made risotto when I was young & I messed up but we all do. As we get better judging our own cooking skills it's not that hard. I do agree with you about certain ingredients I always get good quality wine, olive oil, cheese, & butter - I use Kerrygold myself. Thanks for the video it will help people just starting out or wanting to try something new on a budget 👍🏻
Just FYI, cremini(baby bella) mushrooms and white button mushrooms are not at different stages. They are in the same stage of development. They are basically identical. White buttons are just an albino type of the same mushroom. You're correct about the portabella though.
It's fine to spend a bit less and get the white buttons, but for presentation purposes, I'd definitely spend that little bit more and get the creminis.
My first attempt at risotto was an eye-opener. With your video, I believe I can accomplish the dish. Thank you for a straightforward learning video.👍
I'm so glad I found this video! You explain every step and the reasons for them well, and the ingredient explanations are so helpful! And thank you for making sure everything could be found at Walmart. PLUS the storage tip is huge to me! I'm so excited to run to the store and then make a big batch of this. Thank you for making this video.
Thanks for watching!
I grew up in a home with a professional chef for a mother. I love to cook, always have. I've been intimidated by Risotto. Today I decided to try. This video was awesome!! Thank you so much for making this how-to. Now, if only I hadn't consumed the bulk of the wine before the deglazing, LOL. Thanks again.
Made this on a Whim one night followed the recipe to a T, and now my family ask for it at least twice a month really easy and delicious dish thank you for posting this recipe.
Great video! I love making mushroom risotto for my family but I actually use sushi rice instead because it's cheaper than arborio and I don't have to keep 4 different types of rice in my pantry. Thoughts?
Calrose is a good substitute that's cost effective.
Good luck with it.
Hey Jason… Have you any plans on a video for the kit you use in your kitchen? Also, maybe a list of essential ingredients for the Asian foods. Love your channel, can’t wait to try out some of your recipes.
we need gordon ramsay to taste test this! 😎
Looks delicious 😋
Gordon would say " This tastes like a dogs dinner you DONKEY ", lol
Excellent ! I was going to listen while doing another activity. Wrong! I was curious, then captivated by your no nonsense yet deeply educational presentation of this recipe. Thank you, look forward to more of your work
Thank you for this! I made risotto for the first time today, and it was perfect, thanks to you. I love how you both show and explain what it should look like at different stages of the cooking- it gave me the confidence to make this dish for myself and my roommates, and we all loved it!
Outstanding instructional video. I went a cooking class and you did a better job teaching how to make this!
Lol loved the canned mushroom fake-out! 😅❤
Any consideration of steeping dried mushrooms in the chicken stock to bump up the overall mushroom-iness of the final product? Just curious. Looks like a great recipe and the video, like all of your videos, was top quality. Thanks for making this!
Thank you, Chris! Yeah, that would definitely make it better! I looked at several different Walmarts for dried mushrooms and was not able to find any. But I restrict myself to only ingredients from Walmart for this series. But if you got 'em, I say add them!
Got this dude in my recommendations and these videos go hardf
I definitely want to try this.
Wonderful! Making it now!
You’ve got a new subscriber!!!! This video was well done!!!!!!! Kudos to you sir!❤❤❤
The broth used is SO IMPORTANT tastewise... no one's really talking about that! We've got Knorr risotto all in one package and its amazing tastewise, I totally get why people would choose that over traditional ways.. bc usually the broth used just isn't flavorful enough and these knorr recipes are very flavorful, you don't even need to add any flavor if you're in a hurry... the powdered sttuff is just injected with (artificial?) Flavor...
One thing I would suggest is to actually cook the mushrooms with the onions (cutting the much more finely than shown) and use that as a base for the risotto.
In the video, you get a base risotto + bits of mushrooms, instead you could make it an actual mushroom risotto and infuse the flavour of the mushrooms into the rice itself.
Pro tip: switch the button mushrooms for porcini and white wine at the beginning with red wine + parsley half-way.
P.S. Jason, if I ever end up meeting you, I promise I will cook you a porcini risotto to thank you for all these wonderful videos :)
This channel deserves way more subs
When I was a kid in the 1960s my mother, who was not Italian, learned how to make the best risotto from my Italian grandmother, decades before Wolfgang Puck made it a $25 gourmet dish for just a small portion. Risotto is peasant food in Italy, inexpensive to make, which is why my mother made it often. I was glad because it was my favorite. (The Italian side of my family pronounced it "ree-zott" not "ree-zo-toe". Italians sometimes drop the last vowel, like saying spah-gett instead of spaghetti or like Tony Soprano saying "gabagool" instead of capicola) She always used a home-made beef stock, mushrooms & fresh grated parmesan cheese. Never put wine in it, but added a tablespoon of tomato sauce for flavor & color. Risotto traditionally had saffron added, which is very expensive, so the tomato paste was substituted. Sometimes she would add the melt-in-your-mouth tender meat that came off the beef bone to the rice, or serve it on the side. I will never have risotto as good as that again.
Use good evo extra vergine olive oil, use real parmigiano reggiano or grana padano, use risotto rice. It's easy, don't burn the onions, don't add too much borth when the rice is almost cooked. Leave it very creamy and adjust the texture with butter or cheese to have it loosier or more firm. Bring the cheese on the table, so everyone can add it or not the way he wants
My Nonna cooked traditional risotto, and she always added all the stock at once. It's still the best risotto i've ever eaten.
All your videos are so helpful! I cant wait to make some!
Im making this for my boyfriend!
8oz portabella mushrooms
Knob good butter + 3 tbs for later
Thyme
Smashed garlic cloves
Shallots (minced)
Dry white wine (PG/SB)
Broth/stock (better than bouillon is best)
Parmesan cheese
Chives
You guys are lucky with these supermarkets carrying so many options, I live in a somewhat more rural area of the Netherlands and often times we don't have certain ingredients like a good arborio rice 😢 they have boxes with risotto rice, but when checking the ingredients its not arborio but something else 😬 even in the knorr all in one world dishes series, the rice innthe package isn't arborio 😮
The best video I've ever seen for debunking so much of the nonsense about risotto and associated methods. I taught myself to make good risotto by reading Anna del Conte and Marcella Hazan, and it's good to see so much of that knowledge reflected here. You are a total gem. I know there's a restaurant trick to serving risotto à la minute, but it's one of the few things I'll never order as I know the trick involved to make it. Nothing ever beats homemade risotto of any variety, and nothing on Earth beats the homemade saffron risotto with bone marrow to go with proper osso bucco.
..."Osso buco" with 1 "c". (Osso=Bone, buco=hole) ;-)
Bloody hell, I have to compliment you yet again. I first learned risotto from the most embarrassing place - Joe Bastianich's show with the 10 year old kid contestants. I think it was master chef junior. They made a risotto in one episode. Basic Basic stuff, you just have to do it right, you have to have the right technique. So I learned alongside the 10-year-olds and I managed to pass. You added a great twist - using Walmart as a foil- a thing - a reality, and still getting to a gourmet place with technique. Plus, the google doc. Nobody does that. So helpful. And lastly, the way it's structured - no useless fill, no extra words, boom boom boom, just to the point. I actually keep my recipes in small notes like google keep, and after it's entered, I put what I call a qs - a quick start - which is like a painfully short summary because I'm not going to read a novel when I'm in a hot kitchen needing to cook for hungry people in another room. I need the equivalent of the evacuation plan on a hotel room door. Just "tell me quick what to do" instructions. And your google doc reminds me of that. It's not "content", it's not "narrative", it's not "story", it's just a post-it note, which is I think what we all hope to read when we have salmonella on one hand, and flour dredge on the other, with a knife in our teeth like a pirate, listening to someone in the living room yell, "when is dinner ready!?"
4:25 It's "Tostare" not "Rossolare"
5:25 It's "Cuocere" not "Coucere"
8:00 "Mantecare" that's correct.
A good dish overall, but I think the one with dried mushroom is much better. For anybody willing to try, here's the video recipe: /watch?v=jC0d_-L6gYQ
I consulted about 15 different cookbooks looking for new information and only 3 of them discussed the 3 parts, and they all stated it was "rossolare", "coucere", and "mantecare". Some called the 'wavy' step alla'onde, but most called it just 'onde'.
BUT - I know they call things differently in different regions of Italy, so that may explain the difference in name and spelling. Italy is an interesting country.
I'm too lazy to go flip through all my books, but I still have one in my office. Mario Batali's "Simple Italian Food" pg. 127. "Rossolare", "Coucere", Mantecare".
And I agree about the dried mushrooms. They just didn't have them at Walmart, unfortunately. I would've used them if they had them. They do make a much better dish, for sure.
@@farmageddon I mean, I don't want to sound petty and stuck-up, I am a big fan of your work but "Rossolare" and "Coucere" don't exist as words in italian language: the correct spelling would be respectively "Rosolare" (one S) and "Cuocere" (the O and the U need to switch place). Keep up the good work.
I had to go consult my other cookbooks and you appear to be right. BUT the one I took upstairs with me to take notes on - Mario Batali's "Simple Italian Food" does spell it "Rossolare" and "Coucere" - so, I guess they had it misspelled! It's on page 127 of the Clarkston Press 1998, 1st edition.
The other ones spelled it the way you are saying.
Good catch! I hope I pronounced them correctly at least! My Italian is non-existent. I am completely fluent in Spanish curse words, however.
i've made risotto twice and while time consuming it is a very simple dish...the second time i made it was just so i could make Arancini
god dammit, I've been cooking for a while and I still learn something new with each of your videos. Thanks for the amazing content!
Walmart needs to sponsor this man.
Can I use "Minin" instead white wine
14% Alcohol, but like $4 at Hmart
Made in Korea
Its like Aji Mirin, but 14% Alcohol.
Funny how Jason says the term for cooking the rice is "cuocere", literally "to cook" in Italian 😂
Better to get a block of non-reggiano parmesan than anything pre-grated, which has a chemical to prevent clumping that also stifles melting. Always grate your own cheese.
If only someone could make America grate again...
Almost everything that exists is made up of chemicals, so the term "they added a chemical" is almost like saying "they added something". I say it's almost the same, but people often associate "added chemical" to "added something toxic or dubious."
The chemical you're referring to is cellulose, which is found in and derived from plants. Ever eat lettuce? Cellulose. Broccoli? Cellulose. Green beans? You get the point.
You are right that it prevents clumping, but also makes it difficult for the cheese to properly melt. That said, pre-grated often works well enough for certain recipes and is fine if you want to sprinkle non-melted cheese on something, such as a salad.
So this is what happened to Steve from Blue's Clues after the show. I thought he became a musician in a indie band.😂😂😂
haha!
Okay, buddy, I LOL'ed at "cardboardeaux".
David! Great to see you! Cardboardeaux still makes me laugh!! :)
Can some one please answer if using white cooking wine is fine instead of real white wine??
Why not add the rice to the pan that has the mushrooms and then add then broth to cook the rice?
3:48 honestly if your onions are still cruchy when you eat the risotto then the rice won't be cooked entirely. I mean the time it takes for your rice to be cooked, the onion will be soft.
America's Test Kitchen rated Swanson chicken broth the best, which I have used, and it is very good. They rated Better Then Bouillon second best. They did not recommend using Knorr.
just wanna add, if using store-bought stock, you can add gelatin powder to make it a lot more like homemade
Cardboardeaux!!!😂 nice
Thank you
Great video
7:28 “The People’s Parmesan.”
The parmesan the Rock cooks with.
it works better if you grate the onion and garlic instead, so it melts into the risotto, but otherwise i think this is a great instructional for an easy, well done at home risotto. well done my friend !!!!
New drinking game: every time the word Risotto is said, take a shot.
More deadly than the "My Immortal" drinking game...
RIP!
PLEASE MAKE THE BONELESS SPARE RIBS !
Excellent Video!! Well done 🙂
im burst out laughing when you said creaming
😎
Got really offended when you picked up them canned mushrooms. You got me. 😅
I had no idea risottos were such a "nightmare" for people, my mom makes the same risotto recipe since I was a kid and she taught me how to cook it, never seemed like it was any difficult technique wise, the only hard part for me was that we made a lot of it, so stirring for half an hour I would get tired lol it was heavy af
Risotto is a dish that is better than the sum of its parts. Proper technique is required as well. Want it to taste like the resturant? Double the cream and butter xD.
Please make lobster tail from the Dollar Tree.
😂
@@farmageddon by the looks of that emoji I take it that’s a no?
@@officecooking I think we could pull it off if we served it with a side of Imodium!
And now you can buy it as a frozen dinner at Walmat "by Ramsay series"
No heavy cream ?
Isn't that why risotto is a meme? It's not that hard to make, but nobody on Hell's Kitchen can make it.
Cardbordeaux! 😂😂
Instant Pot risotto is pretty great if you don’t want to stir for 30 min.
Great video! everything explained so clear and concise
Risotto ist das köstlichste Gericht der Franzosen)
Say it .... Risotto
rrrrreez-AWT-toe
tfw you live in Massachusetts and can't buy wine at the supermarket
Damn, why'd this only get 15k views? Why's UA-cam blueballing you?
Thank you, not all heroes wear capes 🎉
Are we supposed to wash fresh mushrooms
Why no dry porcini?
I think Walmart was out of them the day I was shopping there!
Cardbourdeaux is genius…
Ok except for the rice, we typically have every ingredient. So, no excuses really...
How can it be authentic without multiple F bombs 😜
Ramsey uses Carnaroli rice, more difficult to find in the US than a gun😅
Basically how I make mine but I add a little heavy cream.
There was no Parmesan in Soviet onion lol speaking from post Soviet country
What country are you from? I find it incredibly distressing that most Americans have no idea what went on in the Soviet Union. It’s really sad.
I read the Gulag Archipelago about 20 years ago and it really affected me. I still think it’s the best book I’ve ever read.
You should have pronounced it ri-SAHTTO at least once, as Ramsay says it.
GR is such an AH.
FIRST AYAAAAAA
Gordon used to be an ok chef now he is just like McDonald’s.. a brand only concern in making billions,, so Walmart is perfect for his dishes…