This recipe is remarkable. You can sell this in a restaurant. It's that good. I personally like to cook this without pecorino romano, but whatever. Just follow him and you can taste a heaven like risotto.
I guess im asking randomly but does any of you know a method to log back into an instagram account?? I somehow lost the login password. I love any tricks you can give me!
Your recipe is very similar to what I learned from my Nonni who came to the US in 1894. They came from the town of Courgne which is in the Northern Piedmont Region. My mom and siblings all learned how to make it. We don't use wine, onion or fresh tomato's but do use the cheese and at the very end you add pinch of nutmeg. No matter where I take it I always get asked for the recipe. Has been served at numerous special occasions. I make it the best out of the six siblings. I will have to buy some of your EVOO and give it a try. Ciao Nonna Becco Galli Eggering
1+1/2 xic arroz arbóreo 4 xic de água 2 col de sopa de pasta de tomate 6 col de sola manteiga (divide 3 e 3) Parmesão e pecorino romano (1/2 xic ralada) Tomate cereja e 2 tomates grandes 1 cebola 3 dentes de alho ou 2 menores Sal do hymalaia Pimenta Vinho branco seco Azeite extra virgem
It will be on my dinner table tonight..love risotto...I was a t a restaurant in Dunedin Fl, and had a fried risotto with sea scallops, shrimp and haddock...omg it was incredible... have you ever fried your left over risotto . If so how would this be done, it was also very cheesy ..thank you Joe
cooking starts at 5:24
This recipe is remarkable. You can sell this in a restaurant. It's that good. I personally like to cook this without pecorino romano, but whatever. Just follow him and you can taste a heaven like risotto.
I can’t wait to make this for my family tonight. Thank you so much for bringing these old-school family recipes to light
You are so welcome!
I guess im asking randomly but does any of you know a method to log back into an instagram account??
I somehow lost the login password. I love any tricks you can give me!
Your recipe is very similar to what I learned from my Nonni who came to the US in 1894. They came from the town of Courgne which is in the Northern Piedmont Region. My mom and siblings all learned how to make it. We don't use wine, onion or fresh tomato's but do use the cheese and at the very end you add pinch of nutmeg. No matter where I take it I always get asked for the recipe. Has been served at numerous special occasions. I make it the best out of the six siblings. I will have to buy some of your EVOO and give it a try. Ciao Nonna Becco Galli Eggering
This recipe looks absolutely delicious and it's just enough for me, I don't know what my family will eat lol. Thank you for sharing Joe!!
Mario Lanza, was always playing when I was younger watching the old ladies making sausage and pasta.
1+1/2 xic arroz arbóreo
4 xic de água
2 col de sopa de pasta de tomate
6 col de sola manteiga (divide 3 e 3)
Parmesão e pecorino romano (1/2 xic ralada)
Tomate cereja e 2 tomates grandes
1 cebola
3 dentes de alho ou 2 menores
Sal do hymalaia
Pimenta
Vinho branco seco
Azeite extra virgem
FORZA ITALIA! JOE! Millie grazie. This is my dinner. Thank you, Joe.
Excellent recipe! Will definitely do it many times! So easy and well explained
Hey Joe, I've always wanted to make risotto. Thanks for making it look so easy.
Good joba joe looks delish!
Love the videos! I'm trying to learn how to cook and your videos are super helpful! keep of the good work!
Awesome! Thank you!
Where to use baby tomatoee
Will be making this for Sunday dinner along with Italian Baked Chicken. Thank you for sharing ❤️
It will be on my dinner table tonight..love risotto...I was a t a restaurant in Dunedin Fl, and had a fried risotto with sea scallops, shrimp and haddock...omg it was incredible... have you ever fried your left over risotto . If so how would this be done, it was also very cheesy ..thank you Joe
Sounds great!
@@Cookingitalianwithjoe ..so you’ll make it and share with us ..YES?
Great recipe
Looks fantastic!
It is!
Fantastic
Do I water the rice before toasting?
Yummy, this looks so good! 😍
Thank you 😋
You need to open a restaurant Joey!
I always use wine from Puglia, You can't beat it.
Yummy 😋
Mi piacce tanto il risotto al pomodoro
Hi Joe my family is from the same area in Italy my mom was a Sammarco so of course I love your show and I hear a new England accent where are you from
Can we replace the alcohol with a 7-up drink?
‘Base cill”.....noooo ......it’s Basil ....as in Basil Fawlty or Sir Basil Rathbone ! 👏👏🙏
Where’s your red towel ? It won’t taste the same without your red towel over your shoulder .