In a world of ultra condensed reels and shorts I’m always here for these longer format videos. Thanks for this gem! Going to set aside an hour right now to cook this.
This looks amazing, looking forwards to making this! Is there any specific reason why you prefer to use water rather than stock? I am thinking maybe it is to let the simple ingredients and flavors shine through, though I'd love to get some insight and learn.
Sorry I know you’re a top chef and I’m not but I switched off at the mascarpone , butter bit. I always use Jamie Oliver’s recipe for a white risotto in his Italy cookbook, never fails, beautiful
My simple risotto : oil + chopped onion, rice (100-120g for 2 people). White wine. Stock. 20' on the stove no stirring. Mantecatura with butter and parmigiano. Greetings from Italy ❤
It's all personal preference really, there's loads of ways to do it, someone will say too wet, some say not wet enough! The mascarpone will get me in trouble with the Italians too... but I love it.
For risotto specific types of rice are used, such as Arborio or Carnaroli, a medium length grain rice works best. You can definitely find rice labeled as "risotto rice" in your local supermarket.
Not convinced. I don’t think celery has any place in this simple risotto. Water as stock: No! That’s the chance to infuse the rice with flavour, and water will not help! The ‘mantecatura’ at the end needs to be done just by shaking movements, not using a spoon. And also 25 min…No! 18-20 max, that’s why yours looks a bit like a soup at the end. You say people shouldn’t come at you cause this is your recipe, but in the same breath you states things like laws, Never do this, Never do that! As Italian, wouldn’t want viewers to be confused by what you say and what traditional risotto should be
As usual the "laws" these italians complaint about are myths that their grandma has told them but they have no actual foundation in science in cooking. I'd recommend to cook more and learn more with an open mind and brain, these barriers you put yourself in cooking only make you dumber. Adam is a world class chef, trust me he knows what he is doing and that rissotto is delicious.
That looks SO good. I'm definitely trying this recipe soon.
Good I love it ❤️
Your food has that timeless quality that's rare to find, elegant and simple yet powerful and ultimately delicious.Thanks for the recipe Chef.
Thank you so much
Fantastic!! 😋
I am from the Official Risotto Police Adam. And that looks tasty af.
haha thank you
In a world of ultra condensed reels and shorts I’m always here for these longer format videos. Thanks for this gem! Going to set aside an hour right now to cook this.
This is really kind, thank you. Going to keep up with these for the time being
Perfect ❤
Nice, i think i will give your recipe a good
Please do
This looks amazing, looking forwards to making this!
Is there any specific reason why you prefer to use water rather than stock? I am thinking maybe it is to let the simple ingredients and flavors shine through, though I'd love to get some insight and learn.
Exactly that, but stock works well too, just a personal preference
@@ChefAdamByatt Thank you very much! Just tried this, and it was absolutely delicious
I made risotto for a dinner just last week. I've got a long way to go before it looks as amazing as this. Great video!
Thank you!
Sorry I know you’re a top chef and I’m not but I switched off at the mascarpone , butter bit. I always use Jamie Oliver’s recipe for a white risotto in his Italy cookbook, never fails, beautiful
Sounds great! Love Jamie
Such a great video. Gonna definitely try it.
Please do!
My simple risotto : oil + chopped onion, rice (100-120g for 2 people). White wine. Stock. 20' on the stove no stirring. Mantecatura with butter and parmigiano. Greetings from Italy ❤
Nice! Greetings
Not fully convinced by the use of water instead of stock and the quantity of butter and mascarpone at the end but i gotta say it does look delicious
Great video! My risottos aren't wet enough. Something to work on!
It's all personal preference really, there's loads of ways to do it, someone will say too wet, some say not wet enough! The mascarpone will get me in trouble with the Italians too... but I love it.
Great vid-thanks
Glad you enjoyed it
Risotto porridge 20 minutes 🔝🔝🔝
Is any rice variety acceptable or should I be using something specific?
For risotto specific types of rice are used, such as Arborio or Carnaroli, a medium length grain rice works best. You can definitely find rice labeled as "risotto rice" in your local supermarket.
I used Riso Buono 'Gran Riserva' - amazing! Not an ad either ;)
@@ChefAdamByatt Thanks!
@@philippwalther73 I was thinking Arborio. Thanks!
BeAUtiful!
Not convinced. I don’t think celery has any place in this simple risotto. Water as stock: No! That’s the chance to infuse the rice with flavour, and water will not help! The ‘mantecatura’ at the end needs to be done just by shaking movements, not using a spoon. And also 25 min…No! 18-20 max, that’s why yours looks a bit like a soup at the end.
You say people shouldn’t come at you cause this is your recipe, but in the same breath you states things like laws, Never do this, Never do that! As Italian, wouldn’t want viewers to be confused by what you say and what traditional risotto should be
Da guy had some dope before recording this shame…
As usual the "laws" these italians complaint about are myths that their grandma has told them but they have no actual foundation in science in cooking. I'd recommend to cook more and learn more with an open mind and brain, these barriers you put yourself in cooking only make you dumber. Adam is a world class chef, trust me he knows what he is doing and that rissotto is delicious.
Not here to convince... My laws are for my own recipe, follow if you like, or don't. Thanks for watching.
I find "real" risotto like this very depressing. I have to pretend it doesn't exist.
"Simple" risotto... yeah, right.
HMG! This gringo or fish n chips heads rice. Respect the original recipe. It’s a shame 😢😮
@@MrAossola What a dumbass comment, how is he disrespecting it I imagine you're a very low level cook