Midweek with Eva is delightful! Risotto is not only a comfort to my soul but it always brings such fond memories of my nonna. My family is from Tresche Conca and came to America with a dream. Simple ingredients, made with love are the best meals that one can share. Grazie Eva!
Ciao ! A good Risotto to be successful must be made with…..”pazienza e amore” (as we say in Italy). :) Tanti saluti ! 👋 PS: I didn't know where “Tresche Conca” was. I looked on Google and saw that it is in northern Italy, in the region Veneto. I thought it was in southern Italy.
@@aris1956 Ciao! Yes, patience and love! Thank you for taking the time to see where my family is from. Yes, very north and it is my dream to visit our place of origin.
I know exactly what you feel. My nonni came to Argentina from a little town in Pescara called Collecorvino, after WWI, and all the memories from my childhood are always linked to the fragrances of my nonna's kitchen, when she was cooking some delicious dish. I hope one day to have the opportunity to visit Collecorvino; my little brother went there a couple of years ago and it's a dream landscape...
@@TWANDTW I looked up Collecorvino and it looks lovely. I am so happy to hear that you have such fond memories too. We may live in the USA but our hearts are tied to Italy. I will raise a glass this weekend in celebration of memories and our hope to go to Italy. CIN CIN!
@@lisapanozzo-tucker3280 I am actually from Argentina, which along with the USA received the largest number of Italian immigrants. And it's true, the older I get, the stronger I feel those ties that bind me to Italy. For the memories and our hope to go to Italy! CIN! CIN!
Viva Italia. Keep them coming, I have another one to master. Eva you are doing very important work in spreading the correct information about cooking truly authentic Italian food. It is frightening what people think is good Italian food. God bless you. I went to Eataly and picked up my DOP Italian cheese and wine here in Toronto. Keep up the good work. Ciao Bella!!
We love you Eva!! 🙏❤️ I love your accent, your old World cooking skills, reminds me of my mama who recently passed away. We are Hungarian but the skill of the kitchen is in the most talented & heart-warming people. Keep the recipes coming. Ciao Bella 🙌
I love both of you, your channel inspires me to keep my cooking simple and delicious :) Also its good fun to watch you two. Eva you are a strong wife putting up with all of Harpre's torture :D Love from Romania.
You are such a great teacher. Very specific in your instructions and fun to watch. I grow saffron so I will make this. I’ve never seen the rice toasted first. Makes a lot of sense.
@@PastaGrammar I grow saffron as well. It is a fall flowering crocus. It is a very low maintenance plant for me in Michigan. The only problem with saffron plants is that you get 2 threads per plant. To be able to have any sizable harvest of saffron, you need a lot of plants.
Rice needs to be toasted so it better absorbs the broth/stock. My mum has started skipping the onion and only toasting rice in a teeny tiny bit of olive oil. Then white wine, wait until the alcohol evaporates, then stock.
Having made risotto hundreds of times this exactly how it is made. Great video. I really can not over emphasize one point you brought up, which is being careful at the end to add enough brodo to keep it from not getting too thick but not soupy as well. If you are making a large amount it can be deceptive and if anything err on the wetter side because the heat of of a large amount in a large pan will continue to cook on the table. She instructed everyone to add the butter with the heat off but did not mention why. The butter fat will separate from the solids if too hot and your dish will feel greasy. Thanks again, all your videos are crazy good
Eva, da italiana ho provato la tua ricetta tostando il riso prima in padella e poi nella pentola con burro e cipolla...UN SOGNO!!! Non mi era mai venuto un risotto allo zafferano così buono...GRAZIE MILLE!
As a milanese I testify this risotto giallo (risot giald in dialect) is perfectly executed! I never tried double toasting the rice before, so I even learned something: next time I will totally do it!
I dont know how I've not found your channel up to this point...but WOW! what have I've been missing ? Now I'm on a binge watching marathon...AWESOME !!!!!
Hi ! As an Italian now I had wondered what that “ASAP” meant. I wrote that abbreviation in google translator and it came out “As soon as possible”. I knew this meaning but not that….”ASAP”. 😉 Ciao from Italy ! 🇮🇹👋 Have a nice day !
@@aris1956 Hello from Texas! Yes, here it is a common abbreviation for as soon as possible. 😊 I apologize for not typing it out. I hope you are having a wonderful day!
@@pvillelde No problem my dear ! Let's say…. it was a way to learn something new. So next time I read it somewhere, I know now what that “ASAP” means. Ciao ! 👋 Many greetings and stay healthy ! 😊
Oh My God!!!!!!! I have needed this recipe for years!!!!! (For the record, I know members of the Carnaroli family! We love our rice!!! LOL!) This is my favorite channel!
I had this, prepared by a Milanese nonna, while I was visiting Numana in 2000. It is, by far the BEST thing I have ever tasted...and now I have the recipe. Grazie molto, Eva!
I think this is good idea. But, a translation for the 'rest of us' would be necessary. I have spent many months in Sardinia, but my Italian is only good for ordering an Espresso and Vino Rosso.
@@anti-ethniccleansing465 if you watch You Tube on a computer, translation is often available. I have watched Sennelier videos in spoken French, with captions in English. It’s not available on a tablet or phone.
Best cooking channel I know. Authentic dishes and always with a touch of humor! Thanks for another vegetarian dish. So well explained that I like to cook it too.
Brava Eva👏🏼👏🏼👏🏼suggerimento colto!! La Lombardia, nel mio caso Milano, apprezza!! Se poi ci aggiungiamo l’ossobuco con salsa gremolada…😋mmmhh Buon appetito🇮🇹
Risotto isn’t that hard to make as long as you have the patience since it’s not something that you can toss together in 5 minutes. If I can make it, then I’m sure you could to. 🙂👍
Evaaaaaaaaa you’re a star! Congratulations guys you both know how to delivery a great entertainment. Simple language and lovely skills to communicate. Also delivery to my face a such big smile by the end. 👏🏼👏🏼👏🏼
I have to admit, I've been a little afraid to make Risotto. Probably watched too many episodes of Gordon Ramsey screaming at chefs on Hell's Kitchen. But Eva walks us through the steps. But like Gordon she reminds us to taste, taste, taste. Use your eyes, use your nose. So, maybe in the undocumented safety of my kitchen I'll give it a try. Thanks Eva!
Risotto it's not a really hard dish to cook, just pay attention to not overcook the rice. Here some tips⬇️ Tip 1: If you like the rice more soft, check the color changing of the rice, you will see some Cracks in the rice. If you want it perfectly cooked taste it and see if the rice is compact but not hard in your mouth. Tip 2: Don't stir it too much or it will become a "mappazzone"/overcooked as hell! Tip 3: If the cream is dryer than you thought put some broth (or water if you're making another type of risotto), it's going to be more creamier.
Risotto is not a chef recipe, it's originally a family recipe as turkey in the US. No bloody chef should discourage you. Try it, it's easy! Yours is probably not going to be a michelin-grade risotto, neither is mine, but it will be good!
Please do try it and don't be afraid. I was afraid too, but then I made it today and it came out really well. So have a go at it, the only way you'll learn is by trying and trying.
Eva, your Risotto looks so good. I have never had the opportunity to try risotto but with your recipe & instructions, I will be able to try this before it's my time to leave this earth. Thank you so much for sharing your recipe Hun.
It’s hard to think about risotto on a day like today where it’s going to hit 95 degrees by noon, but soon enough I’ll be making it at least once a week again!
Good post!! The same forecast here too so I was thinking the same. The need to make this recipe myself, however, wins out over common sense.. so risotto tonight it is!!!
I like how Eva's deep respect for her own region, gives her the deep respect for other regions and traditions. A wonderful example of how self respect helps us know how to show respect for others. 🙏
Looks super. For me the 3 great risottos are: 1.) with fresh porcini mushroom. 2.) with tartuffi. 3.) with saffron. Not always easy to find #1 and 2 here in the USA. Cheers.
Thank you Eva for the informative Risotto lesson. I will add pre-toasting my rice to my procedure. I must have missed that step for the past 50 years. LOL
I fell in love with Risotto Milan else while in Italy. I've made it at home a few times the way you made it here, except I crushed my saffron in a mortar and pestil. It turned out great.
Here in Bangladesh we have something similar to this called "khichuri" .Its basically our comfort food.I came across your channel very recently but i really fallen in love with it ...very original content and love you both ....Eva, you are rockstar . Best of luck for the future guys !
@@PastaGrammar Looks quite the same cause it is a rice based dish and cooking procedure is also quite the same just we put spices(garlic,onion,ginger paste,coriander powder,cardamom,cinnamon),lentil and the rice together and stir/fry well in butter/clarified butter(ghee) then put hot water to cook the rice and lentil . Basically its risotto's Indian cousin.... and thanks a lot for replying on my comment .(ua-cam.com/video/h5EloI7HDZc/v-deo.html) you can watch this one to get better knowledge about khichuri but keep in mind that this video shows khichuri of specifically "Bengal" region ...not entire india ...we have many variation of khichuri .
Loved the vlog Eva and Harper! 🇺🇸 🇮🇹 🍝🍷 Grazie from Al in beautiful Sarasota, Florida 🌴 by way of y Filafelfia, Pennsylvania. Have a beautiful week! ❤ ✌ 👊 👫🤳
Ciao Eva, adoro i tuoi video, non importa cosa cucini. Sono sempre molto felici e stimolanti. Che bello che stai allevando Harper perché mangi bene 😁. Uso sempre l'Arborio per i miei risotti, non perché sia migliore del Carnaroli o del Vialone Nano, ma perché ho il mio marchio e so esattamente come cuoce e quanto liquido ha bisogno. Da vegetariano uso sempre il mio brodo vegetale fatto in casa (a base di cipolle, bucce di cipolla, sedano, carote, gambi di prezzemolo, zafferano, funghi shiitake, sale marino ed erbe aromatiche). Di solito prendo il Pecorino Sardo invece del Parmigiano Reggiano perché il Pecorino qui costa meno ed è di migliore qualità. Aspetto il tuo prossimo video. Rimani felice e affamato... Baci e abbracci 💖 Alexandra
Omg , its almost midnight here in Bangalore, India . And I'm watching this , and I think, I might have made the biggest drool puddle on my pillow 😆😅😋... omg. Eva , in India you would be called " Devi Annapoorna ", translates to The Goddess of Culinary generosity abundance and excellence.... 🙏🙏
Però Eva montare il risotto in una padella non sarebbe proprio previsto. In genere si usa una pentola (meglio se di rame) alta e stretta. Poi tradizionalmente meglio mescolarlo continuamente per renderlo più omogeneo e cremoso. Piccole modifiche per carità ma qui nel profondo nord ( Treviso)facciamo così. Sei comunque una cuoca portentosa e grande ambasciatrice delle nostre cucine regionali.
@@PastaGrammar pentolino tutta la vita! ho smesso di usare anche quello antiaderente,(risulta una consistenza divesa della mantecatura, sottigliezze naturalmente....)quello in acciaio va benissimo...ma a quel punto continuare a mescolare diventa un esigenza altrimenti il riso si attacca.
Midweek with Eva is delightful! Risotto is not only a comfort to my soul but it always brings such fond memories of my nonna. My family is from Tresche Conca and came to America with a dream. Simple ingredients, made with love are the best meals that one can share. Grazie Eva!
Ciao ! A good Risotto to be successful must be made with…..”pazienza e amore” (as we say in Italy). :) Tanti saluti ! 👋
PS: I didn't know where “Tresche Conca” was. I looked on Google and saw that it is in northern Italy, in the region Veneto. I thought it was in southern Italy.
@@aris1956 Ciao! Yes, patience and love! Thank you for taking the time to see where my family is from. Yes, very north and it is my dream to visit our place of origin.
I know exactly what you feel. My nonni came to Argentina from a little town in Pescara called Collecorvino, after WWI, and all the memories from my childhood are always linked to the fragrances of my nonna's kitchen, when she was cooking some delicious dish. I hope one day to have the opportunity to visit Collecorvino; my little brother went there a couple of years ago and it's a dream landscape...
@@TWANDTW I looked up Collecorvino and it looks lovely. I am so happy to hear that you have such fond memories too. We may live in the USA but our hearts are tied to Italy. I will raise a glass this weekend in celebration of memories and our hope to go to Italy. CIN CIN!
@@lisapanozzo-tucker3280 I am actually from Argentina, which along with the USA received the largest number of Italian immigrants. And it's true, the older I get, the stronger I feel those ties that bind me to Italy.
For the memories and our hope to go to Italy!
CIN! CIN!
Viva Italia. Keep them coming, I have another one to master. Eva you are doing very important work in spreading the correct information about cooking truly authentic Italian food. It is frightening what people think is good Italian food. God bless you. I went to Eataly and picked up my DOP Italian cheese and wine here in Toronto. Keep up the good work. Ciao Bella!!
Straight from Italy and you couldn't ask for a better teacher!
We love you Eva!! 🙏❤️ I love your accent, your old World cooking skills, reminds me of my mama who recently passed away. We are Hungarian but the skill of the kitchen is in the most talented & heart-warming people. Keep the recipes coming. Ciao Bella 🙌
I love both of you, your channel inspires me to keep my cooking simple and delicious :) Also its good fun to watch you two. Eva you are a strong wife putting up with all of Harpre's torture :D Love from Romania.
I love watching Eva cook she reminds me so much of my Italian relatives. So expressive !
I've followed this recipe two times and both were perfect!
This is a beautiful way to make Risotto.
Thank you Pasta Grammar!
These midweek vids give me so much life 💜
Risotto is the one dish I never tried to make…but after watching you Eva…I’m not so intimidated with the process! Thanks so much!
Let us know if you try it!
@@PastaGrammar …I will..thank you!
You are an excellent teacher, Eva. Thanks for making these videos - I am going to keep this recipe in mind for the cooler autumn months.
Yeah, I agree. It's too hot in NY right now! Waiting for cooler weather for some recipes I want to make as well.
I can see now the camera will be a new kitchen appliance so that every time Eva goes there we get a video. Love it.
You are such a great teacher. Very specific in your instructions and fun to watch. I grow saffron so I will make this. I’ve never seen the rice toasted first. Makes a lot of sense.
Yep, toasted rice give you that crunchy taste, a very nice contrast with the soft and creamy saffron sauce. It's very very important ;)
Do you grow saffron as a business?
Woah! We’ve never met anyone who grows saffron! Is it very difficult??
@@PastaGrammar I grow saffron as well. It is a fall flowering crocus. It is a very low maintenance plant for me in Michigan. The only problem with saffron plants is that you get 2 threads per plant. To be able to have any sizable harvest of saffron, you need a lot of plants.
Rice needs to be toasted so it better absorbs the broth/stock. My mum has started skipping the onion and only toasting rice in a teeny tiny bit of olive oil. Then white wine, wait until the alcohol evaporates, then stock.
Having made risotto hundreds of times this exactly how it is made. Great video. I really can not over emphasize one point you brought up, which is being careful at the end to add enough brodo to keep it from not getting too thick but not soupy as well. If you are making a large amount it can be deceptive and if anything err on the wetter side because the heat of of a large amount in a large pan will continue to cook on the table. She instructed everyone to add the butter with the heat off but did not mention why. The butter fat will separate from the solids if too hot and your dish will feel greasy. Thanks again, all your videos are crazy good
Love these extra cooking demos!!
Sono una persona semplice, clicco su un video di Pasta Grammar e metto mi piace prima ancora che sia iniziato
Eva - you are a very good instructor and your solo videos are great. Classes in classic Italian cooking by Eva!
Thank you Eva! Love seeing you in the middle of the week! Love from Canada!
Eva, da italiana ho provato la tua ricetta tostando il riso prima in padella e poi nella pentola con burro e cipolla...UN SOGNO!!! Non mi era mai venuto un risotto allo zafferano così buono...GRAZIE MILLE!
Grazie!!! ❤️
si va bene anche cosi ma da milanese purista il brodo lo si fa con l osso buco!
As a milanese I testify this risotto giallo (risot giald in dialect) is perfectly executed! I never tried double toasting the rice before, so I even learned something: next time I will totally do it!
Il rumore del liquido che tocca la padella quando si fa un risotto rimane il più bello del mondo 🤗🤗🤗
An Italian woman taught me to add a 1/2 cup of beef bone marrow uncooked to this dish. Delicioso! Love you guys.
I don't know what I'm more impressed with, the dish or the ability to ladle broth that kind of distance without spilling any
I dont know how I've not found your channel up to this point...but WOW! what have I've been missing ? Now I'm on a binge watching marathon...AWESOME !!!!!
Thank you! ❤️
I was thinking about risotto yesterday!!!! Will make this ASAP
Hi ! As an Italian now I had wondered what that “ASAP” meant. I wrote that abbreviation in google translator and it came out “As soon as possible”. I knew this meaning but not that….”ASAP”. 😉 Ciao from Italy ! 🇮🇹👋 Have a nice day !
@@aris1956 Hello from Texas! Yes, here it is a common abbreviation for as soon as possible. 😊 I apologize for not typing it out. I hope you are having a wonderful day!
@@pvillelde No problem my dear ! Let's say…. it was a way to learn something new. So next time I read it somewhere, I know now what that “ASAP” means. Ciao ! 👋 Many greetings and stay healthy ! 😊
@@aris1956 you too! 👋
I'm a simple man. I see Eva cooking, I give a like.
Wonderful way to cook Risotto . I will do this for lunch today yum
Oh My God!!!!!!! I have needed this recipe for years!!!!! (For the record, I know members of the Carnaroli family! We love our rice!!! LOL!) This is my favorite channel!
Thank you!
Thanks for making these mid week recipes!
I had this, prepared by a Milanese nonna, while I was visiting Numana in 2000. It is, by far the BEST thing I have ever tasted...and now I have the recipe. Grazie molto, Eva!
Eva, would you consider doing a cooking video in Italian? (with Translation). love listening to your Italian.
Yes!! I want send my BFF this videos but she doesn't speak English, she speaks Italian
I think this is good idea. But, a translation for the 'rest of us' would be necessary. I have spent many months in Sardinia, but my Italian is only good for ordering an Espresso and Vino Rosso.
If you want I can translate here everything in Italian since I am Italian.
@@anybrzla3149
UA-cam doesn’t provide close captions in English for others in other countries?
@@anti-ethniccleansing465 if you watch You Tube on a computer, translation is often available. I have watched Sennelier videos in spoken French, with captions in English. It’s not available on a tablet or phone.
Best cooking channel I know. Authentic dishes and always with a touch of humor! Thanks for another vegetarian dish. So well explained that I like to cook it too.
Brava Eva👏🏼👏🏼👏🏼suggerimento colto!! La Lombardia, nel mio caso Milano, apprezza!! Se poi ci aggiungiamo l’ossobuco con salsa gremolada…😋mmmhh Buon appetito🇮🇹
I really enjoy these extra episodes. Eva is a natural!
Thank you Eva, for showing us how to make Risotto traditionally, especially teaching about your culture.. you are an inspiration..
Thank you!
I’ve never made risotto. But I love it. This inspires me.
Risotto isn’t that hard to make as long as you have the patience since it’s not something that you can toss together in 5 minutes. If I can make it, then I’m sure you could to. 🙂👍
Risotto is one of my favourite dishes, I can eat it all day every day.
A good Risotto to be successful, must be made with patience and Amore (love)….as we say in Italy. :)
Evaaaaaaaaa you’re a star! Congratulations guys you both know how to delivery a great entertainment. Simple language and lovely skills to communicate. Also delivery to my face a such big smile by the end. 👏🏼👏🏼👏🏼
Yum! Risotto looks delightful too.
Ora ho fame! Looks like Saturday I'll be making risotto. Grazie Eva!
Let me know!!! ❤️❤️❤️
Beautiful looking dish
I have to admit, I've been a little afraid to make Risotto. Probably watched too many episodes of Gordon Ramsey screaming at chefs on Hell's Kitchen.
But Eva walks us through the steps. But like Gordon she reminds us to taste, taste, taste. Use your eyes, use your nose. So, maybe in the undocumented safety of my kitchen I'll give it a try. Thanks Eva!
Risotto it's not a really hard dish to cook, just pay attention to not overcook the rice.
Here some tips⬇️
Tip 1: If you like the rice more soft, check the color changing of the rice, you will see some Cracks in the rice. If you want it perfectly cooked taste it and see if the rice is compact but not hard in your mouth.
Tip 2: Don't stir it too much or it will become a "mappazzone"/overcooked as hell!
Tip 3: If the cream is dryer than you thought put some broth (or water if you're making another type of risotto), it's going to be more creamier.
Risotto is not a chef recipe, it's originally a family recipe as turkey in the US. No bloody chef should discourage you. Try it, it's easy! Yours is probably not going to be a michelin-grade risotto, neither is mine, but it will be good!
Please do try it and don't be afraid. I was afraid too, but then I made it today and it came out really well. So have a go at it, the only way you'll learn is by trying and trying.
I love rice and this is a great recipe addition!
I love the extra recipes and can’t wait to try making this. Love from Australia 🇦🇺
Thank you! ❤️
Oh I made this last night, and it was divine!!!! Thank you for another delicious recipe, Eva!
More of these! So I dont have to wait for Sunday to get inspired cooking Italian Food!
Perfect. Thanks for making this. I'll try it.
Another mid-week recipe video. I am loving this!!! Grazie!
Eva, your Risotto looks so good.
I have never had the opportunity to try risotto but with your recipe & instructions, I will be able to try this before it's my time to leave this earth.
Thank you so much for sharing your recipe Hun.
I was planning on making risotto today. Good timing!
Great to see you midweek! Love the recipe!
It’s hard to think about risotto on a day like today where it’s going to hit 95 degrees by noon, but soon enough I’ll be making it at least once a week again!
Good post!! The same forecast here too so I was thinking the same. The need to make this recipe myself, however, wins out over common sense.. so risotto tonight it is!!!
Same here (NY.) But I will be making this at some point. I love saffron rice. 💕❤💕❤💕
10:32. Eva….a questo punto… “and we don't want a mappazzone”… ci stava benissimo ! 😀
Hai ragione!!! 😂😂😂
Mappazzone is a new american word add to dictionary by Eva
Perfect! I will be making this tonight!❤️
What a wonderful teacher!
I like how Eva's deep respect for her own region, gives her the deep respect for other regions and traditions. A wonderful example of how self respect helps us know how to show respect for others. 🙏
Your english and direction in explaining..is excellent!! Thank you for your recipes...pure gold 🙏❤️🇨🇦
Yummy... And the Risotto looks good to! 😎
Looks super. For me the 3 great risottos are: 1.) with fresh porcini mushroom. 2.) with tartuffi. 3.) with saffron. Not always easy to find #1 and 2 here in the USA. Cheers.
My favorite risotti 💖😂
Grazie Eva! Love your recipes, I always bless my wife with them!
Buon fortuna
Thank you your channel has inspired me to cook Authentic Italian food
Wow Eva perfect timing. i have my braces Nd the only thing that came to my mind risotto and here you have it thank. You thank you thank you .
Thank you Eva for the informative Risotto lesson. I will add pre-toasting my rice to my procedure. I must have missed that step for the past 50 years. LOL
You'll see, it makes some difference!
I fell in love with Risotto Milan else while in Italy. I've made it at home a few times the way you made it here, except I crushed my saffron in a mortar and pestil. It turned out great.
Made it! Was awesome!
Ok I may have to try this recipe!!!!
Let us know if you do!
Perfect every time.....💗
Bellissima, Eva Darlin! I never knew about toasting the rice first💝💗💖💓
These tutorials are awesome! I feel ready to make a risotto now! 😋 Grazie Eva!
My favourite UA-camrs 😘😘♥️♥️
Awesome!! Mid week cooking. I'm going to have to make it this weekend. Thank you 😊
Looking so good :) Thanks for recipe!
Beautiful Miss Eva, the risotto looks, beautiful.
Thank you!
This is officially my favorite UA-cam channel 😊🇮🇹❤️👩🍳🍝
So I have making this wrong for years! I stand over and stir it almost constantly. Looking forward to trying your method it looks amazing!
I put also a little bit oliveoil with the butter but i doesn't the matter...it looks delicious too
YAAAAAAY MIDWEEK EVA!!!!
A risotto ! Eva is always the number one! ❤️ Love to both of you from Milan
I would like to see different cuisines other than Italian she's very talented it would be interesting to see other cultures and Her take on it!!!!!!!
looks divine! 🤌
Just made it. Delicious!!!
Non sapevo della doppia tostatura!
La prossima volta proverò col tuo metodo:)
Oh my gosh you guys read my mind! I was going to request this because risotto allo Zaferano looks so delicious.
Good one!
Eva. U just took me back to culinary school when I learned to make risotto.
😋😋😋
❤️❤️❤️
Looks delicious!!
👏👏👏👏 Che fame che mi è venuta 😋
PERFECTO!!!👏👏👏👏
Here in Bangladesh we have something similar to this called "khichuri" .Its basically our comfort food.I came across your channel very recently but i really fallen in love with it ...very original content and love you both ....Eva, you are rockstar . Best of luck for the future guys !
Very interesting! Is it cooked in a similar way?
@@PastaGrammar Not really. Khichuri is a mix of lentils and rice and is colored with turmeric. Kedgeree was based on it.
@@PastaGrammar Looks quite the same cause it is a rice based dish and cooking procedure is also quite the same just we put spices(garlic,onion,ginger paste,coriander powder,cardamom,cinnamon),lentil and the rice together and stir/fry well in butter/clarified butter(ghee) then put hot water to cook the rice and lentil . Basically its risotto's Indian cousin.... and thanks a lot for replying on my comment .(ua-cam.com/video/h5EloI7HDZc/v-deo.html) you can watch this one to get better knowledge about khichuri but keep in mind that this video shows khichuri of specifically "Bengal" region ...not entire india ...we have many variation of khichuri .
Loved the vlog Eva and Harper! 🇺🇸 🇮🇹 🍝🍷 Grazie from Al in beautiful Sarasota, Florida 🌴 by way of y Filafelfia, Pennsylvania. Have a beautiful week! ❤ ✌ 👊 👫🤳
Ciao Eva,
adoro i tuoi video, non importa cosa cucini. Sono sempre molto felici e stimolanti. Che bello che stai allevando Harper perché mangi bene 😁.
Uso sempre l'Arborio per i miei risotti, non perché sia migliore del Carnaroli o del Vialone Nano, ma perché ho il mio marchio e so esattamente come cuoce e quanto liquido ha bisogno.
Da vegetariano uso sempre il mio brodo vegetale fatto in casa (a base di cipolle, bucce di cipolla, sedano, carote, gambi di prezzemolo, zafferano, funghi shiitake, sale marino ed erbe aromatiche).
Di solito prendo il Pecorino Sardo invece del Parmigiano Reggiano perché il Pecorino qui costa meno ed è di migliore qualità.
Aspetto il tuo prossimo video.
Rimani felice e affamato...
Baci e abbracci 💖
Alexandra
@Martin Pallmann Sì, provalo. I funghi shiitake in particolare danno al brodo vegetale l'umami che altrimenti c'è nel brodo di carne.
I love you Eva! I love the way you say and describe things 😁💖
Thank you!
Omg , its almost midnight here in Bangalore, India . And I'm watching this , and I think, I might have made the biggest drool puddle on my pillow 😆😅😋... omg. Eva , in India you would be called " Devi Annapoorna ", translates to The Goddess of Culinary generosity abundance and excellence.... 🙏🙏
I love this girl..she's so real 💞
Ciao! I have saffron too! Looks so good! Thank you 😊
Bel faccino quel risotto 😉
Thank you for another great recipe. My risotto Milanese is almost the same as yours. The only difference is that I use il midollo (bone marrow).
Yes, that's right. It's the ingredient that makes the difference between a Risotto allo zafferano and a Risotto alla milanese 😉
@@barbi3680 Thank you. I didn’t know that 😉
That sounds incredible! I can imagine the extra richness...
💖 And I just saw where I make my mistake. It's the butter at the end with the cheese. YAY.. thanks Eva!
Can’t wait to make this!!
That looks so good I've never tried rice in risotto style
Però Eva montare il risotto in una padella non sarebbe proprio previsto. In genere si usa una pentola (meglio se di rame) alta e stretta. Poi tradizionalmente meglio mescolarlo continuamente per renderlo più omogeneo e cremoso. Piccole modifiche per carità ma qui nel profondo nord ( Treviso)facciamo così. Sei comunque una cuoca portentosa e grande ambasciatrice delle nostre cucine regionali.
Ad avercela (la pentola di rame in America!)
@@PastaGrammar pentolino tutta la vita! ho smesso di usare anche quello antiaderente,(risulta una consistenza divesa della mantecatura, sottigliezze naturalmente....)quello in acciaio va benissimo...ma a quel punto continuare a mescolare diventa un esigenza altrimenti il riso si attacca.
@@PastaGrammar si trovano anche in America, ma costano un botto.