Hokay. So. I just tried this recipe, and it came out absolutely perfectly. The stars might have aligned, and I got the risotto to cook just right before adding in the cheese. Let me tell you; if you want to make your Pop Pop cry, and your aunt Patricia to ask you for the recipe, serve this with a side of some nice scallops.
Hey man. Discovered your channel a couple weeks ago and I love it! Your personality shines through on camera and you're easy to both listen to follow along with. Love your camera set up and production style as well. Especially the GoPro and use of the mouthpiece! I was totally thinking of using that myself! Your content is very relateable and laid back. This is my new #1 YT cooking channel! Glad you decided to make this your occupation! I'm a loyal subscriber and follower as long as you're up here, puttin' out great content! Buon appetito!
I have made sweet corn risotto for years. this is basically idea that i have done but i add a few things to make it better. You have to add a little mascarpone cheese at the end. makes it extra creamy and mascarpone is AMAZING. also i add some poblano peppers to give it some more texture and very slight heat.
you always make my tuesdays and thursdays man! just used your huevos rancheros recipe for a breakfast for dinner meal and it was fire, can’t wait to make this
Essential tip I got from an Italian grandma: Risotto should be cooked on maximum heat in contrast to spaghetti. At the end after the cold butter , you add olive oil. This is called polishing the risotto.
Beautiful dish... super fresh ingredients made all the difference! Got commissioned to cook for a dinner party and prepared this to make risotto balls and they were super pleased. Thanks for providing a lot of smiles that night :--)
You’ll never top my Nana Sue’s recipe! Haha. You have a great channel that deserves many more subscribers and will surely have that in the future. My parents love your recipes and editing style, like I do. Keep up the great work!
Yo I love this channel it's so good you put out some awesome content and I just wanna say thanks. I come from a big family(10+) lol and your bolognese sauce recipe I made for Sunday dinner went over with a bang, everyone loved it and I was inspired by your pasta dishes to try carbonara which went amazing as well!! You make your videos so well I can just follow along and make a meal for my family without much risk of messing up the whole meal. It's awesome to tune in and just follow a recipe that turns out amazing :) thank you again for the recipes and teachings it's much appreciated:)
you can tell your a really good cook with lot's of experience! keep it up these video's are so much beter then all those fake cooking channels!! let's gooo!!
Thanks for making these videos! I really love cooking and learning new things and these videos have been teaching me so much!! And my wife loves the dishes that I make from watching these videos 😂😎
I just made this last night and It. Is. 💣💣💣!!!!!!!! And you're a bomb cook!! Love the vids and appreciation for the traditional recipes and that you show us the true way!
I am working through your back catalog and what is most appealing to me as a home cook is that you use quality ingredients and that you emphasize organic. I have noticed you use Kerrygold butter and King Arthur flour, too, both of which are high quality ingredients (which I use, but also Bob's Red Mill is great if you can get it). Many great chefs say that the secret to their success is to chose high quality ingredients and don't f--- them up. You show us how to do that, but I don't think you can stress that enough.
Thank you for this great take on risotto! It is one of the dishes that i can really do well. My most perfected version is a caramelized carrot risotto. I love that you’ve used fresh and available ingredients. I love corn and its balance with the savory risotto is genius. Yum!
Many thanks for the hard work man! We try to learn as much as we can from your show to use as inspiration for some of the dishes we produce in ours. Your teaching style makes our lives a lot easier!
I think everybody can cook at this level if they wanted to. I literally learned how to cook from youtube videos and recipes. The thing that's separating the good cooks and the bad cooks, is laziness. Plus if you learn how to cook, you can save some money too.
Never seen a corn risotto, gotta try it. Hope it is as delicious as your mushrooms one. (Damn it was amazing) Much love from Italy ❤️ keep killing it Steve
My absolute favorite and most satisfying thing as a kid was helping my mom cut the corn and getting a cluster of like 30 little kernels together. It tastes so much better that way I don’t know if it’s just a damn placebo LOL but for real
You are so artistic, talented and a perfectionist! Love that. Your editing is superb!! And of course you are very easy on the eyes, to say the least...........
5:29 - A single "thing" of corn is usually called an "ear", the individual round parts that come off are kernels, and "cob" usually only refers to the hard stalk that the kernels are attached to. I know all too well that struggle of trying to find the right word on the spot.
Mate, it looks insane! i will defitinively try it this weekend. And the balsamic seems to be a -must- in every kitchen. i have previous experience with a similar rissoto (Adding anaheim/green chili), but i´ve never tried the cob broth. Regards from México (excuse grammar)
Couldn’t see the label but the balsamic is more likely called Saba! Which is where the take the wine mush at the end and cook it down and it becomes like a syrupy/glaze very sweet and thick. But nice recipe))
“Ears” of corn is the term you were looking for. The kernels are the individual pieces of corn that you eat. The ear of corn is the entire piece: husks, cob and kernels.
It’s such a shame we’ve lost our diverse vegetable selection in agriculture (potatoes, tomatoes, etc) I hope the same doesn’t happen to our amazing variety of rices.
Hello Stephen. Congrats from Italy. I always see your videos. Just for this recipe...next time use Carnaroli Rice, higher temperature and another pan. Everything else is good
sweet corn is gonna be my very last option for a risotto (too sweet), I'm never gonna put balsamic on a risotto, but one thing is for sure: I'm not gonna blame you for this recipe, because your technique is always amazing
Did you add anything to the corn stock other than the corn cobs? The finished product looks absolutely delicious! Thanks for sharing your recipes and techniques.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Recipe Link: www.notanothercookingshow.tv/post/risotto-with-sweet-corn
i guess Im kind of randomly asking but do anyone know a good website to watch newly released tv shows online ?
@Alberto Brody i watch on Flixzone. Just google for it =)
Just waiting for a soup to be served on the cutting board. Lol. Great videos!
Ahahahahahahaha
I actually have a bowl for soups 😏
NOT ANOTHER COOKING SHOW, so you claim! 😀
i always thought he might try to pull something like that for april fools or something
@@NOTANOTHERCOOKINGSHOW Don't be mainstream bro. Put that fakin broth on the table.
I watch. I get inspired. I cook. I'm amazed !!! This may be the best cooking channel on UA-cam.
Hokay. So. I just tried this recipe, and it came out absolutely perfectly. The stars might have aligned, and I got the risotto to cook just right before adding in the cheese. Let me tell you; if you want to make your Pop Pop cry, and your aunt Patricia to ask you for the recipe, serve this with a side of some nice scallops.
OMG! This is just the best cooking channel.
Hey man. Discovered your channel a couple weeks ago and I love it! Your personality shines through on camera and you're easy to both listen to follow along with. Love your camera set up and production style as well. Especially the GoPro and use of the mouthpiece! I was totally thinking of using that myself! Your content is very relateable and laid back. This is my new #1 YT cooking channel! Glad you decided to make this your occupation! I'm a loyal subscriber and follower as long as you're up here, puttin' out great content! Buon appetito!
Currently watching this during the winter but I love the music you have on this video. It really has that summertime vibe that I dig.
Rocking that superman curl 💪
I have made sweet corn risotto for years. this is basically idea that i have done but i add a few things to make it better. You have to add a little mascarpone cheese at the end. makes it extra creamy and mascarpone is AMAZING. also i add some poblano peppers to give it some more texture and very slight heat.
you always make my tuesdays and thursdays man! just used your huevos rancheros recipe for a breakfast for dinner meal and it was fire, can’t wait to make this
The way I think I"m a gourmet chef on some level after watching & learning from like 30 of your videos has me LOOOOL.
Essential tip I got from an Italian grandma:
Risotto should be cooked on maximum heat in contrast to spaghetti.
At the end after the cold butter , you add olive oil. This is called polishing the risotto.
Beautiful dish... super fresh ingredients made all the difference! Got commissioned to cook for a dinner party and prepared this to make risotto balls and they were super pleased. Thanks for providing a lot of smiles that night :--)
You’ll never top my Nana Sue’s recipe!
Haha. You have a great channel that deserves many more subscribers and will surely have that in the future. My parents love your recipes and editing style, like I do. Keep up the great work!
Yo I love this channel it's so good you put out some awesome content and I just wanna say thanks. I come from a big family(10+) lol and your bolognese sauce recipe I made for Sunday dinner went over with a bang, everyone loved it and I was inspired by your pasta dishes to try carbonara which went amazing as well!! You make your videos so well I can just follow along and make a meal for my family without much risk of messing up the whole meal. It's awesome to tune in and just follow a recipe that turns out amazing :) thank you again for the recipes and teachings it's much appreciated:)
you can tell your a really good cook with lot's of experience! keep it up these video's are so much beter then all those fake cooking channels!! let's gooo!!
Thanks for making these videos! I really love cooking and learning new things and these videos have been teaching me so much!! And my wife loves the dishes that I make from watching these videos 😂😎
Been a friend of Jamie for 10+years Dude, you are the next gen new deal
I like the corn stock idea. 👍
Another great recipe!! The detail in your description is fantastic.
I just made this last night and
It. Is. 💣💣💣!!!!!!!!
And you're a bomb cook!! Love the vids and appreciation for the traditional recipes and that you show us the true way!
How does this channel not even have a 100k subs?! These videos are amazing!
Wow he really blew up in the past year. I just found his vids. Awesome!
That “it looks something like this” at 6:43 mannnnn, the attention to detail to the editing.
im just waiting for that gold play button 1mil on the way bro keep this content up my guy!
Fantastic video man!
Wow....I just had a conversation with a friend YESTERDAY that I am craving Risotto. And whallah!.....there you go. Lovely. Thank you my friend.
Voila?
@@vortexeze7799 yep....thanks for the correction
Probably the best cooking show ever!
thatś quite clever the cornified stock
I never thought to do a corn risotto but I also have fresh corn right now and will definitely try this
Awesome! Can’t wait to try it.
Sweet corn arancini on the next one. Looked amazing man!
I am working through your back catalog and what is most appealing to me as a home cook is that you use quality ingredients and that you emphasize organic. I have noticed you use Kerrygold butter and King Arthur flour, too, both of which are high quality ingredients (which I use, but also Bob's Red Mill is great if you can get it). Many great chefs say that the secret to their success is to chose high quality ingredients and don't f--- them up. You show us how to do that, but I don't think you can stress that enough.
Thank you for this great take on risotto! It is one of the dishes that i can really do well. My most perfected version is a caramelized carrot risotto. I love that you’ve used fresh and available ingredients. I love corn and its balance with the savory risotto is genius. Yum!
Love this stuff. I’ll dress mine with heirloom cherry tomatoes and basil from the garden.
Absolutely loved this recipe! I've got corn ready in my garden right now. Will definitely try this one. Thanks.
Awesome technique and beautiful presentation. Nice work man!
Another great vid.
Cheers from Australia 🇦🇺
Many thanks for the hard work man! We try to learn as much as we can from your show to use as inspiration for some of the dishes we produce in ours. Your teaching style makes our lives a lot easier!
Amazing recipe and great presentation !! Thank you for sharing !! All the very Best !!
I think everybody can cook at this level if they wanted to. I literally learned how to cook from youtube videos and recipes. The thing that's separating the good cooks and the bad cooks, is laziness. Plus if you learn how to cook, you can save some money too.
Excellent as always! Love from Denver, Michelle
Ears of corn. Love the show.
Never seen a corn risotto, gotta try it. Hope it is as delicious as your mushrooms one. (Damn it was amazing)
Much love from Italy ❤️ keep killing it Steve
This has to be amazing will try 😁😁😁😇😇😇
Wonderful risotto recipe.
Perfection 🙌
Dude the corn stock. Slick.
Looks amazing 😋
Amazing, I really gotta try this one out!
My absolute favorite and most satisfying thing as a kid was helping my mom cut the corn and getting a cluster of like 30 little kernels together. It tastes so much better that way I don’t know if it’s just a damn placebo LOL but for real
Also, that’s a SMALL onion to you!!? God damn
You are so artistic, talented and a perfectionist! Love that. Your editing is superb!! And of course you are very easy on the eyes, to say the least...........
5:29 - A single "thing" of corn is usually called an "ear", the individual round parts that come off are kernels, and "cob" usually only refers to the hard stalk that the kernels are attached to. I know all too well that struggle of trying to find the right word on the spot.
yuuuuup!!! deadly vids dude!!! keep em coming!!!
Don’t care that I haven’t watched the video yet. I’m still going to make this dish.
Fantastic risotto!!
Damn, that Looks Amazing. Like Creamed Corn or a Casserole. On my To Make List !!
I love the fact that you choose the vegetables to be fresh and on their starting form and not buying frozen or the ones from the store
So is no one going to talk about Steve’s hair?? Are you sure you’re not Superman? 😂
Mate, it looks insane! i will defitinively try it this weekend. And the balsamic seems to be a -must- in every kitchen. i have previous experience with a similar rissoto (Adding anaheim/green chili), but i´ve never tried the cob broth. Regards from México (excuse grammar)
Favio Winehouse, yes! Poblanos are always available here in California. Great idea!
i just got some corn and was thinking about making risotto with it!! great minds haha.
Making this tomorrow thank you🌽❤️🌽
someone buy this guy a plate
Hello-What brand of wine did you use? 😊
This recipe is new to me! I will definitely give it a try👍👍👍 Can I make it with a can of sweet corn?
Reminds me of the fried corn my mother makes
How do u only have 90k u should have a million
That superman hair curl hits different
Couldn’t see the label but the balsamic is more likely called Saba! Which is where the take the wine mush at the end and cook it down and it becomes like a syrupy/glaze very sweet and thick. But nice recipe))
Wrong...
Keep killing it!
Don't know if I'm crazy about the addition of corn, but I'll probably try it anyway while it's in season lmao. Good video as always!
I can promise, if you bring the best corn you can get, this recipe is legit
The Corn Kid is somewhere watching this with great intent
“Ears” of corn is the term you were looking for. The kernels are the individual pieces of corn that you eat. The ear of corn is the entire piece: husks, cob and kernels.
What was the term you used at 7:18?
It’s such a shame we’ve lost our diverse vegetable selection in agriculture (potatoes, tomatoes, etc) I hope the same doesn’t happen to our amazing variety of rices.
I'm here for the Superman curl.
Yesssss!!!
My dude!!
is there any main reasons to put cold butter at the end of rissotto? really nice video and keep up good work much love from Serbia
Hello Stephen. Congrats from Italy. I always see your videos. Just for this recipe...next time use Carnaroli Rice, higher temperature and another pan. Everything else is good
sweet corn is gonna be my very last option for a risotto (too sweet), I'm never gonna put balsamic on a risotto, but one thing is for sure: I'm not gonna blame you for this recipe, because your technique is always amazing
You’re missing out 😉
Where did you get the Queen shirt??? #freddiemercury I want one!!
This looks amazing! What can I use instead of white wine?
I suppose a squeeze of citrus or some vinegar? Dry vermouth maybe?
Make some Gazpacho!
Kind of too hot right now for risotto, but hey, risotto is always good
Did you add anything to the corn stock other than the corn cobs? The finished product looks absolutely delicious! Thanks for sharing your recipes and techniques.
jimmycapp29 I think he said it was a vegetable stock and not water that he boiled the chucked corn cobs into.
Ya it was just veg stock and the corn cobs
For risotto you should use Vialone Nano or Carnaroli instead of Arborio
Small onion? Down under that’s a monster onion
Someone buy this man a god damn plate.
Is risotto always made with white wine? Or is there any substitute for it?
To keep the corn kernels intact, you have to dip the cobs in liquid nitrogen
are those corns cooked beforehand?
Not the ones on top. When they are this sweet and fresh they don’t need it
@@NOTANOTHERCOOKINGSHOW Oh I never realized till now that you could eat them raw. I must give it a try.
Reduction. In regards to the balsamic, reduction is the word you are looking for. Great channel!
Can you recommend a substitute for the wine - I'm not a big fan of wine and I know I won't use a whole bottle
A little bit of vinegar maybe? Lemon or lime juice?
That's bold af!
Nice bro!!! Make some Peruvian food, only the best in the worldddd
What’s the name of the pan you used
Staub Caviar collection just released at Sur La Table
NOT ANOTHER COOKING SHOW damn that’s a nice pan. I’m jealous!
Have you ever used pomegranate molasses chef???
Why i season my cutting board with risotto
😂😂...should I make a parody?
@@NOTANOTHERCOOKINGSHOW yes, you should omg hahahahhaha
Ragusea type beat
And you make that corn vegetable stock how?
Didn’t you watch?
Khorne Risotto.
Khorne is pleased.
Arancini with coconut flakes instead of breading maybe to keep it sweetish?
Coconut is one of 3 things I hate more than anything and can not touch
@@NOTANOTHERCOOKINGSHOW ah damn shame but that's a fair deal