Making Perfect Risotto As a Beginner (2 Ways)

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  • Опубліковано 23 гру 2024

КОМЕНТАРІ • 2 тис.

  • @babishculinaryuniverse
    @babishculinaryuniverse 4 роки тому +14672

    Dude did you seriously see my risotto video yesterday and film, produce, edit and upload a much more comprehensive instructional video in less than 24 hours? Nice! 🙌🏼

    • @wheatthins2665
      @wheatthins2665 4 роки тому +1122

      Or you and josh are the same person

    • @xavierbell5393
      @xavierbell5393 4 роки тому +412

      I was wondering the same thing. I think I'm going to try both recipes. See who survives the thunderdome.

    • @jugerbat2805
      @jugerbat2805 4 роки тому +219

      Why aren't you verified?

    • @funnygaming2534
      @funnygaming2534 4 роки тому +21

      I watched it yesterday

    • @theathalyes8922
      @theathalyes8922 4 роки тому +53

      @@jugerbat2805 yea why isn’t he verified

  • @outpizzadthehut4572
    @outpizzadthehut4572 4 роки тому +5433

    I honestly think you and Babish communicate on a spiritual level

  • @giovanni.schiavo
    @giovanni.schiavo 2 роки тому +37

    just some tips: you don't want to over stir your risotto to avoid breaking the grains. To avoid the risotto sticking to the pan use a little bit more water/stock and stir it once or twice per minute. We say "all'onda" (waves like) as it has to be wet enough to make a wave when you agitate the pot. To achieve the best mantecatura, the last step of adding butter and cheese, you must take the risotto away from the heat, as for pasta. Very nice recipe tbh! And arborio is no doubt a good choice :)

  • @francescoalaimo3051
    @francescoalaimo3051 4 роки тому +35

    You can stuff your arancini/e with ground meat, tomato sauce (ragù) and peas. Or prosciutto cheese, bechamel and a lil bit of mint. These are the traditional stuffing in sicilian cuisine, rice is a lil bit different but risotto should go well, plus you're not wasting leftovers, it's perfect.

  • @disnuds3433
    @disnuds3433 3 роки тому +71

    Italian here! I found this video and your risotto amazingly perfect. Quick note we don't usually put garlic in the soffritto, though it's a great and flavorful choice, we also add saffron when the risotto is already done. Again stunning video and even more awesome recipe! :3

    • @jaegerschtulmann
      @jaegerschtulmann 2 роки тому

      Hi...is there a difference between arancini and suppli?

    • @disnuds3433
      @disnuds3433 2 роки тому +2

      @@jaegerschtulmann there isn't, they are two ways of calling the same dish, depending on the region you are in you may hear different names for it

    • @Frenzone
      @Frenzone 2 роки тому +4

      What??? There is a lot of difference! Arancini are from Sicily, and traditional recipe has two variants: “a carne” meaning “with meat” that has rice with a Sicilian ragù (minced meat, peas and bay leaf) or “a burro” meaning “with butter”. That has saffron rice, cheese and cooked ham dices. Arancini with meat are round shaped and the cheese one are kind of pyramid shaped. Supplì instead come from Lazio (the region where Rome is) and are made with a tomato sauce rice with mozzarella in the middle and are elongated, kind of like an oval. A final note, arancini (masculine) is the word used in almost all Italy, but in the area near Palermo they use the feminine name, arancine.

    • @Frenzone
      @Frenzone 2 роки тому +1

      Recently a lot of different flavors and variants become popular, the Norma, with eggplants, or with salmon, or with traditional sauces from all over Italy (carbonara, amatriciana, broccoletti and salsiccia) but the main traditional ones are the one I’ve described earlier

    • @it-ke9od
      @it-ke9od Рік тому

      Is it really rice or pasta

  • @tunayuksel8487
    @tunayuksel8487 4 роки тому +1336

    “Try the balls.”
    -Joshua Weissman, 2021 colorized

  • @thatdudecancook
    @thatdudecancook 4 роки тому +494

    What rice do you use? A great Italian chef (Marco Porceddu) instructed me to use acquerello Arborio rice!!

    • @kjdude8765
      @kjdude8765 4 роки тому +18

      He used Arborio rice.

    • @ChefJusticeHunter
      @ChefJusticeHunter 4 роки тому +7

      :O The goat himself :O

    • @oliverm.2118
      @oliverm.2118 4 роки тому +75

      How about you just watch the video for longer than 2 minutes?

    • @IDKHeist
      @IDKHeist 4 роки тому +89

      @@oliverm.2118 he might have just missed it. How about you chill on the poor attitude?

    • @X3_lelouch1970
      @X3_lelouch1970 4 роки тому +7

      @@IDKHeist We all have those days.

  • @ZiaTobia
    @ZiaTobia 4 роки тому +1183

    America: Deep fried risotto
    Sicily: ARANCINI

  • @Dana-nw7pp
    @Dana-nw7pp 3 роки тому +8

    I made this last night. The first time and I was pleased. I just put the arancini balls in the freezer, for later use. You were with me every step of the way. My first time to have risotto, by the way. Thank you. Will be following you here.

  • @Bardman_
    @Bardman_ 3 роки тому +10

    I love arancini, this first time I ever had it was in Assisi, Italy. I remember the whole day there and the arancini was one of the best lunches I had.

  • @CheeseDud
    @CheeseDud 4 роки тому +152

    I have never in my life considered fried risotto balls. They look amazing

    • @tawpgk
      @tawpgk 4 роки тому +27

      Arancini (rice balls) are the bomb.

    • @laurenbray8314
      @laurenbray8314 4 роки тому +5

      They are really good with some frozen peas and diced salami etc mixed into the risotto too. That's a popular variation on them.

    • @tawpgk
      @tawpgk 4 роки тому +3

      @@laurenbray8314 Yum. I had a lot of leftover butternut risotto from the PastaGrammar channel. I wish I thought of this with the rice. Next time.

    • @CrudeCulinary
      @CrudeCulinary 4 роки тому +3

      arancini are seriously amazing. if you ever see em on a menu, order them!

    • @TheSlavChef
      @TheSlavChef 4 роки тому +3

      And they are filled with you!

  • @wolfingitdown2047
    @wolfingitdown2047 4 роки тому +914

    Josh: Let's keep this Simple ok?
    Also Josh: Uses the world's most expensive ingredient before the 2 minute mark

    • @TheSlavChef
      @TheSlavChef 4 роки тому +58

      Well the fact it is expensive, does not make it complicated :D

    • @wolfingitdown2047
      @wolfingitdown2047 4 роки тому +59

      @@TheSlavChef adding any unnecessary ingredients could be considered more complicated ;D (i love the addition of saffron to be fair)

    • @TheSlavChef
      @TheSlavChef 4 роки тому +15

      @@wolfingitdown2047 I totally agree! I can't say anything for the saffron, it is too expensive for SLAVS! :D

    • @KnivingDispodia
      @KnivingDispodia 4 роки тому +25

      Also it’s an ingredient that is harvested through slave labor sooo...maybe we should all just stop using it.

    • @ChefJusticeHunter
      @ChefJusticeHunter 4 роки тому +1

      lmao Classic Josh the goat.

  • @Gangstagonzo3
    @Gangstagonzo3 3 роки тому +274

    “Add half a cup of white wine”
    *Adam Ragusea liked that*

    • @mystic_redpanda
      @mystic_redpanda 3 роки тому +4

      Eugene from the try guys: *pathetic*

    • @2kmichaeljordan438
      @2kmichaeljordan438 3 роки тому +2

      @@mystic_redpanda try guys are annoying af

    • @static7985
      @static7985 3 роки тому +1

      @@2kmichaeljordan438 fr, babish, adam, and josh are the best cooking youtubers

    • @2kmichaeljordan438
      @2kmichaeljordan438 3 роки тому +1

      @@static7985 nick giovanni is pretty good too

    • @static7985
      @static7985 3 роки тому

      @@2kmichaeljordan438 hes like josh but actually Italian and no b roll !!

  • @DerBjjjg
    @DerBjjjg 3 роки тому +35

    I personally love mushroom risotto. After the shallots put some mushrooms in, a good mix is nice but just normal button mushrooms are okay. let them get some color and proceed like shown here. If you want you can add some complimentary herbs like thyme or rosemary.

  • @karolkoszorz2245
    @karolkoszorz2245 4 роки тому +641

    Whenever Josh does something 2 ways:
    Normal version
    Fried version

  • @richardjao748
    @richardjao748 4 роки тому +439

    Finally! A recipe that’s simple and affordable!
    “So anyways remember the saffron threads....”
    OH COME ON!!!!

    • @vinny985
      @vinny985 3 роки тому +41

      if you like cheese you can follow the same exact recipe replacing the saffron with more grated cheese and butter and you get risotto alla parmigiana!
      tastes just as good and saves you a lot of money lol
      source: i’m broke and make it myself all the time

    • @Phil_OG
      @Phil_OG 3 роки тому +7

      @@vinny985 5g (thats a lot) Safran on Amazon for 15 euros. So the amount of cheese he uses is more expensive

    • @BlueberryCheesecake8
      @BlueberryCheesecake8 3 роки тому +1

      Just find a replacement dude, it ain't that hard.

    • @jastrub
      @jastrub 3 роки тому +15

      My mom's family is from Verona, and when we were growing up she'd use a bit of turmeric powder and a bit of sweet paprika to substitute and still get the yellow color and a subtle (different but not unpleasant) earthy flavor

    • @jastrub
      @jastrub 3 роки тому +10

      Actually though Saffron is not that expensive if you purchase and use strategically. so often people end up wasting food or spending a premium on food made with cheap ingredients for the sake of convenience. If you can afford decent arborio, you can probably fork over the 10 bucks, get a few grams of saffron, and plan to make risotto or paella or persian rice a few times over the next few months.

  • @jaydenliu2653
    @jaydenliu2653 4 роки тому +373

    Day 21 of asking Josh to make a series where he shows us his gone wrongs and talks about what can go wrong, especialy for his complicated recipes

    • @callmeviper7723
      @callmeviper7723 3 роки тому +12

      He’s too pretentious for that.

    • @patrickb.7712
      @patrickb.7712 3 роки тому +7

      He couldn‘t, he makes no mistakes.

    • @naormichaeli6775
      @naormichaeli6775 3 роки тому +2

      I'm going to join you on that.

    • @0ussama01
      @0ussama01 3 роки тому +1

      I got you on that:
      LASAGNA SHEETS 👀
      If you know....you know

  • @KiraganMercer
    @KiraganMercer 4 роки тому +364

    good morning to papa... and everyone else with no life that made it here early

  • @neckogecko5238
    @neckogecko5238 3 роки тому +537

    please never call stock “chicken juice” ever again. i can’t get the image of someone vigorously squeezing a chicken out of my head ever.

    • @Azereiah
      @Azereiah 3 роки тому +43

      It's even better if you imagine that's where those screaming chicken toys from

    • @xtheory
      @xtheory 3 роки тому +11

      But...isn't that how you do it?

    • @gameguru42392
      @gameguru42392 3 роки тому

      Lmao

    • @kailibutts1724
      @kailibutts1724 3 роки тому +2

      Your imagery made me wheeze

    • @Indeside
      @Indeside 3 роки тому +1

      Isn't that what you're technically doing when you make stock anyways? You're just using heat to get it out instead of pressure, and even then you could use pressure for quicker production.

  • @garenator
    @garenator 4 роки тому +162

    Also you can stuff it with cheese and deep fry it.
    Americans: Now you’re speaking my language

    • @fennelcomeaux9663
      @fennelcomeaux9663 4 роки тому +5

      to be fair it at least has more flavor than English food

    • @TheSlavChef
      @TheSlavChef 4 роки тому +3

      but can you deep fry, deep frying?

    • @ZirkaZironka
      @ZirkaZironka 4 роки тому +3

      Just gotta say, this dude is subscribed to the best UA-camrs!

    • @CrudeCulinary
      @CrudeCulinary 4 роки тому +2

      gotta be relatable to us somehow, even if its in the form of deep frying things

    • @emalinedickinson7492
      @emalinedickinson7492 4 роки тому +1

      I'm just waiting for this to finally be tired and trite. Oh wait.

  • @juggiebonebrain3383
    @juggiebonebrain3383 4 роки тому +19

    Awesome. Always wanted to know how to make a good risotto

  • @jonhuether7920
    @jonhuether7920 4 роки тому +71

    Josh:we’re just gonna take this simple and explore the basic flavors
    Also josh: add a pinch of saffron threads that have been lightly crushed

    • @bigguykev7830
      @bigguykev7830 3 роки тому

      It’s fake saffron look closely 1:46

    • @j2o2e8y
      @j2o2e8y 3 роки тому +5

      @@bigguykev7830 what do you think saffron looks like because that’s obviously real.

  • @thomaskessler5924
    @thomaskessler5924 3 роки тому

    Thank you! Just finished following your recipe and the result is just mind blowing, brings tears of joy to the eyes.

  • @b1promotions
    @b1promotions Рік тому

    Absolutely perfect! I added very finely diced mushrooms and diced chicken before the cheese. Amazing!

  • @crazycruiserclips
    @crazycruiserclips 4 роки тому +36

    Josh: Uses white wine in his video
    Adam: *_I feel a disturbance in the force_*

  • @lenaniewska89
    @lenaniewska89 4 роки тому +97

    is it some risotto holiday today? both of my favourite UA-cam chefs did it simultaneously 🤔

  • @lesfibresfantastiques7265
    @lesfibresfantastiques7265 4 роки тому +7

    Why am I so proud that I almost learn nothing in this video? My risotto skills are on point, certified by Josh!

  • @Yourmomma568
    @Yourmomma568 3 роки тому

    you're my baking hero. just wanted to let you know. your videos are perfect for the pro. you show just enough of the techniques without wasting time and you use grams. not a baking video but i had to say thanks. online recipies kill me.

  • @saratakkoush6109
    @saratakkoush6109 4 роки тому +1

    I love watching the same dishes from different creators.. it helps a lot with confidence when making it at home.

  • @lani8897
    @lani8897 3 роки тому +12

    I literally have a “Food from Joshua” playlist on UA-cam.

  • @tessr6301
    @tessr6301 4 роки тому +4

    I was thinking about risotto lately. Now I know my prayers have been answered.

    • @sweetmilk1566
      @sweetmilk1566 4 роки тому +1

      Dud i was literally watching risotto videos of ramsay a couple of hrs ago and i was like "does papa have a risotto vid?"

    • @ChefJusticeHunter
      @ChefJusticeHunter 4 роки тому

      damn u take your rice seriously

  • @CookAvecDan
    @CookAvecDan 4 роки тому +206

    I just opened a birthday card and rice went flying everywhere
    It was from uncle Ben

  • @zakosborn5463
    @zakosborn5463 4 роки тому +1

    I needed this 5 days ago!!! I had so much leftover mushroom risotto. Never thought about making it into arancini. Love it, love you.

  • @AquatexZ
    @AquatexZ 3 роки тому

    I've been making Risotto on and off for like 6 years and it's so worth it. It takes forever, but it's 100% worth it.

  • @oeu-
    @oeu- 4 роки тому +15

    I don’t even cook but I love watching this dude.

    • @ahnadiri
      @ahnadiri 4 роки тому +2

      do u by any chance photosynthesise

  • @relaxationhub7540
    @relaxationhub7540 4 роки тому +16

    Did I just seriously hear Josh causally mention throwing in saffron threads? I would have to sell my nonexistent house for that!

  • @ZaidShaikh-kb8vf
    @ZaidShaikh-kb8vf 4 роки тому +72

    White wine report!
    Half a cup of white wine has been used.
    This has been your white wine report.
    Different channel but still the same thing.

    • @EmptyCheetosBag
      @EmptyCheetosBag 4 роки тому +4

      You are a good man. Thank you.

    • @TheSlavChef
      @TheSlavChef 4 роки тому +9

      Adam Ragusea was summoned.

    • @nedasstropus7709
      @nedasstropus7709 3 роки тому +3

      @@TheSlavChef I like your name. Reminds me of a certain yellow tracksuit wearing, mayonez powered youtuber

    • @TheSlavChef
      @TheSlavChef 3 роки тому +1

      @@nedasstropus7709 I see you are a man of culture as well, he is my slav inspiration and Joshua is my cooking one, trying to bring the 2 worlds together :D

  • @ancledoidoi1102
    @ancledoidoi1102 3 роки тому

    I haven't stopped watching these videos over the past few days and idk why. I saw arancinis in the thumbnail and that was it. Over. I'm subbed. This channel is too good

  • @alyssanavarro5354
    @alyssanavarro5354 4 роки тому

    Oh lol honestly it was just yesterday when I was searching for "Joshua Weissman risotto" I didn't know he didn't have a video for that before. It's as if Joshua read my mind and instantly posted a video of making risotto. THANK YOU!

  • @Basheerrko
    @Basheerrko 4 роки тому +55

    Risotto is a great source of iron especially if you add vinegar to it.

  • @jimb0brite
    @jimb0brite 4 роки тому +6

    I love your Gordon Ramsey "friendly?" rivalry shout outs here and there.

  • @cynhwon
    @cynhwon 4 роки тому +11

    You know now whenever I need to cook something, I will first check if papa has already made a video of it😂😂

  • @Tomyp89
    @Tomyp89 3 роки тому +2

    As an novice in the kitchen I've got to say, this works.
    I skipped the safran and balsamic vinegar and it was still really good. Don't know about the cheese balls, no leftovers.

  • @janeyrevanescence12
    @janeyrevanescence12 8 місяців тому +2

    Thank you for not overloading the risotto with vegetables, meats, fish, etc. A family friend nearly started a war with Italy when she served risotto loaded with at least 10 kinds of root vegetables to my friend from Italy.
    I didn’t know that Italian had so many curse words.

  • @giuliazallo2725
    @giuliazallo2725 3 роки тому +136

    I see no angry Italians... is everything ok? (Me, a respectful Italian, shocked by my ppl)

    • @ca44444
      @ca44444 3 роки тому +7

      I’m fine, I’m actually sobbing with joy because I love arancini and now I can finally make it at home 😭 but I’m also Italian-American and not Italian, so take that as you will

    • @hannahparkercanady1913
      @hannahparkercanady1913 3 роки тому +21

      Dude anche io, m’aspettavo na caterba di commenti, soprattutto sul dibattito Arancini vs Arancine. Oh well, guess no one can get mad at papa

    • @foodbuono5226
      @foodbuono5226 3 роки тому +17

      Il risotto non l’ha mai coperto realmente,era anche leggermente asciuttino alla fine ma quelli sono gusti... ah l’aglio che cazz c’entra?

    • @robertad242
      @robertad242 3 роки тому +2

      In effetti sono sorpresa anche io 😂😂

    • @marcodimartino2810
      @marcodimartino2810 3 роки тому +2

      Even though that mozzarella ☹️

  • @DoctorMcHerp
    @DoctorMcHerp 4 роки тому +8

    Josh: Here's a Risotto video for beginners.
    Also Josh: *Uses the most expensive spice in the world in the recipe*

  • @Jesseinabox
    @Jesseinabox 4 роки тому +33

    Josh is definitely one of those guys that is super awkward during an in-person meeting with you and then refers to you as “the Bois” when talking about you to others

  • @christianboilard86
    @christianboilard86 2 роки тому +1

    Thank you so much for this. I made this with my daughter yesterday. It was both a good moment and a delicious dinner. I love your channel!

  • @abbaskizilbash6156
    @abbaskizilbash6156 3 роки тому +1

    Honestly one of the best intros ever! That opening line is so true!

  • @sugarvampire
    @sugarvampire 5 місяців тому

    Home chef here & I made risotto for the first time after watching this video! I added some minced mushrooms and thyme for extra umami/flavor and it was absolutely incredible 💕
    Now deep frying rarely feels worthwhile since I'm typically working up to 16hr/day. I only cook for my husband and I as a way to unwind on weekends. So I was too lazy to stuff the risotto balls to make real arancini, and I warily tried frying breaded risotto pucks in a deep pan instead (more like Japanese croquettes, topped with katsu sauce).
    Conclusion: don't doubt Weissman. Worth every second of extra effort & undeniably 100x better with the CRISPY exterior 🥹

  • @samsamm1402
    @samsamm1402 4 роки тому +28

    It must be David seymour's dream/nightmare when all the other cooking channels do the same recipe so he's got more comparison episodes to do ahahaha

  • @CrudeCulinary
    @CrudeCulinary 4 роки тому +63

    *Binging with Babish risotto memes intensify*
    All jokes aside, risotto can be intimidating, and this video helped a lot!
    thank u papa

  • @ashermorales8276
    @ashermorales8276 4 роки тому +9

    “It can either be extremely simple or extremely complicated... so let’s do the better one”
    Knowing Joshua he’d do the complicated version

  • @kikibrown1010
    @kikibrown1010 4 роки тому +1

    To be honest, risotto is framed as being really difficult but I’ve made it every year for New Year’s Eve/Day for the past 4-5 years or so and it’s been pretty straightforward every time I’ve done it. Either way, even if you’re a beginner, go for it! It’s delicious and as long as you follow a good recipe (like this one) it turns out fantastic. I tend to make a very very cheesy one but as long as you spice it up well (I use veggie broth, white wine, parsley, garlic, etc in the base) it’s super great on its own, too.
    Side note, I was ~this~ close to frying it this year because we had the deep fryer out when we still had leftovers, but they got eaten before I could. I didn’t even know it was an actual dish

  • @EnterpriseKnight
    @EnterpriseKnight 4 роки тому +2

    From Catania(Sicily - Home of the Arancino) I approve of this recipe.
    Keep in mind that you can make an Arancino with:
    Ragu
    Ricotta
    Pistachio
    Salmon

  • @jasonmunoz1412
    @jasonmunoz1412 4 роки тому +15

    Video idea: homemade extracts?

  • @Misterrocckettaro
    @Misterrocckettaro 4 роки тому +35

    6:25 The “WOW” is the same from TwoSetViolin, they use it like always
    Any TwoSetter here?

    • @ant049
      @ant049 4 роки тому

      Does anyone know what the "WOW" guy is called, because he looks as if he is my twin and I freaking out!!

    • @ivylee42069
      @ivylee42069 4 роки тому +1

      Its actually happy from fairy tail lots of UA-camrs use it xD like the zelda chest noise 😋

    • @samanthagreen3487
      @samanthagreen3487 4 роки тому

      yes of course, hello fellow twosetter! :)

    • @AllGreenPark
      @AllGreenPark 4 роки тому +1

      SACRELIGIOUS

    • @Lumens1
      @Lumens1 4 роки тому

      GrayStillPlays uses it also

  • @toasted_bred8726
    @toasted_bred8726 4 роки тому +4

    The Fried risotto balls do be 𝐾 𝑊 𝐼 𝑆 𝑃 𝐸

  • @nancycowell-miller4321
    @nancycowell-miller4321 4 роки тому +2

    Josh - You brighten my day! I can"t eat most of what you cook, but you are just so fun to watch! Thanks 😊

  • @shackbagger
    @shackbagger 3 роки тому

    Watched it. Had a good laugh, because you're funny. Listened to some good jazz and made it. First time I made Risotto. Thank you Joshua. Always a pleasure.

  • @jeffdaniel772
    @jeffdaniel772 3 роки тому +24

    I tried this but somehow coughed up razors afterwards, the taste was quite metallic, weird.

    • @flamingdoge6242
      @flamingdoge6242 3 роки тому +3

      @@breadlord3608 Really? Mine tasted like a cigarette when that happened...

  • @jamesbaugh981
    @jamesbaugh981 4 роки тому +5

    Damn...Babs and Josh making risotto same week!! Guess I'm going to have to make this shall we?

  • @AngadSehdeva
    @AngadSehdeva 4 роки тому +39

    In India, we call Lentil Risotto ‘Khichdi’

    • @shria_
      @shria_ 4 роки тому +2

      Oh yeah I never thought about how similar they are

    • @TheSlavChef
      @TheSlavChef 4 роки тому

      Here we call it ... boiled rice.

    • @ginawiggles918
      @ginawiggles918 4 роки тому +1

      @@TheSlavChef : Here in Monterey Park we call it *"Flied Lice."*

    • @TheSlavChef
      @TheSlavChef 4 роки тому

      @@ginawiggles918 Sounds tasty af.

    • @ginawiggles918
      @ginawiggles918 4 роки тому +1

      @@TheSlavChef : Sure is.

  • @mattbonann
    @mattbonann 3 роки тому

    I just made this for the first time and it was so good I almost cried. Love you papa.

  • @nosheyin
    @nosheyin 8 місяців тому

    Every time I type a recipe I am crazing, this guy always has a video for each of those cravings

  • @taun96
    @taun96 3 роки тому +3

    I didn't have white wine with me, so I tried something different. I followed this video to make my risotto today.
    I had made fermented plums a while ago after seeing Josh's fruit fermentation video (plus I also had my trusty NOMA guide to fermentation book) and I used the leftover brine from those fruits as my substitute for white wine. Letting the brine sit and ferment slowly in the fridge for 4-6 weeks really enhanced the flavour and the *tang*. The risotto came out perfect and it tasted so good!

  • @gargi6168
    @gargi6168 4 роки тому +47

    "what should we do with leftovers?"
    americans: DEEP FRY IT.

    • @federicoclaps5099
      @federicoclaps5099 4 роки тому +10

      It's actually Italian, sicilian specifically

    • @Sai-mj6wh
      @Sai-mj6wh 4 роки тому +3

      @@federicoclaps5099 Arancini?

  • @madywas
    @madywas 4 роки тому +11

    1:53 and here we have a wild vicram in the microwave

  • @Phobophobia03
    @Phobophobia03 4 роки тому

    My family has been making arancini for generations, a true classic that's rarely talked about

  • @williamderosa8947
    @williamderosa8947 3 роки тому

    I grew up in Italian household ... food was and is all about. This guy gets it ... what a talent ... food channel ... you listening ?

  • @potatothegrate7666
    @potatothegrate7666 4 роки тому +17

    You had me at "stuff it with cheese amd deep fry it." I might have a problem.

  • @Wallyvermin
    @Wallyvermin 4 роки тому +33

    The only problem I see with this is you have left overs.

  • @metabladesarchive
    @metabladesarchive 3 роки тому +3

    Some where in Italy a Plate of Risotto is fighting the split personality of a Devil, with invisible spirit beings.

  • @origrammar
    @origrammar 8 місяців тому

    Just made risotto for the first time (following this recipe, but I also added caramelised mushrooms towards the end), and I gotta say, it was around 8/10.
    I'd say not bad at all for a first attempt at something so delicate, especially considering that I only had simple long-grained rice available in the pantry.
    I used the appropriate amount of rice and stock and I stirred constantly, but for some reason a few of the grains were still not all the way soft. The flavour was incredible (especially from the mushrooms) but I think some slightly more expensive rice would've absorbed the stock a bit more efficiently.
    Amazing recipe, it was surprisingly easy to follow ❤

  • @johnseidle655
    @johnseidle655 3 роки тому +1

    Best episode yet. Best beat at the end too

  • @CrittingOut
    @CrittingOut 4 роки тому +12

    3:19 thought you were gonna drop it honestly giving me anxiety watching it.

  • @LewdGeek
    @LewdGeek 3 роки тому +3

    Joshua giving me PTSD every time he doesn't moist the Panko 😭😭😭

  • @truthreignsforever9286
    @truthreignsforever9286 4 роки тому +27

    Josh!!! When will you do the “omurice omelette”? 🤔 edit: Josh is probably intimidated by it?

    • @pallasproserpina4118
      @pallasproserpina4118 4 роки тому +7

      Josh? Intimidated? By omurice? Doubt it

    • @truthreignsforever9286
      @truthreignsforever9286 4 роки тому +4

      @@pallasproserpina4118 Hey, there’s a learning curb there buddy, don’t doubt Josh can nail it! But it’s gonna take more than just flipping a few pages and bringing out the knife skills and cutting board. That’s If he already doesn’t know it? He’s gonna go through a “several sacrificial egg dozens” before nailing it where its nonchalance. But I never doubt Guru Josh

    • @pallasproserpina4118
      @pallasproserpina4118 4 роки тому +3

      @@truthreignsforever9286 Oh, I’m not saying it will be easy. But I feel that josh can handle it

    • @truthreignsforever9286
      @truthreignsforever9286 4 роки тому +1

      @@pallasproserpina4118 oh yeah, never doubt Guru Josh ☝️😎

    • @truthreignsforever9286
      @truthreignsforever9286 4 роки тому

      @@pallasproserpina4118 am really grateful for al the recipes Josh has taught me, sincerely! I did the orange 🍊 chicken and nailed (thanks to Josh), did the chicken katsu (nailed it), haven’t done the nuggets yet? Or the kerlanga (however you spell it?) Gotta get a meat grinder soon. When I can afford to, I’ll donate 100 dollars to his patreon if he’s got the link? It’s only fair. If it weren’t for this final 1303 payment (and however man pennies) from this short term loan on this used car I acquired 2 mos ago, he’d gotten at least 200.00 this Friday. And the way I see It, it’s only fair if I paid him 400.00 thus far ? For that’s what I honestly feel is due him at the moment right now from what I’ve learned under the auspices of Josh.

  • @vrgsrlenz1907
    @vrgsrlenz1907 4 роки тому +1

    The arancini i used to have in italy were stuffed with mozzarella, ragú (bolognese sauce) and peas. Obviously they were also quite bigger than that. Nice recipe JW!

  • @ednalopez4430
    @ednalopez4430 3 роки тому

    I have a serious crush on every single plate you make and the person making them

  • @antoinelabuanan7130
    @antoinelabuanan7130 4 роки тому +6

    "There's a quality of luxury to it"
    Must be that aged balsamic truffle vinegar lol

  • @iwuvmonika5559
    @iwuvmonika5559 4 роки тому +12

    Instruction unclear, ended up puking out razor blades while listening to Metallica.

  • @alecdamsell46
    @alecdamsell46 4 роки тому +8

    “Do you know what else has creamy stuff and crispy balls in it?”

  • @haloes92
    @haloes92 4 роки тому

    You've come really far and I really appreciate your videossss. Especially, during this dumb dumb virus

  • @andrewatherton9367
    @andrewatherton9367 3 роки тому

    I like making my risotto with Porcini mushrooms. As they are nearly impossible to buy fresh, I used dried and reconstitute them. I add the liquid in which they were reconstituted to my broth. It adds a slightly brown color to the dish and infuses it with more mushroom flavor. If I am making risotto as a side I will cut up the mushroom pieces slightly but if I am making arancini, I will mince them. I also use a larger, shallower pan as it has more surface area for the liquid to be absorbed by the rice and it is easier to stir. I typically use Carnaroli rice but Arborio works equally well. I would like to see your version of Porchetta.

  • @pirouette5212
    @pirouette5212 4 роки тому +3

    I'm just a regular asian with only regular white rice laying around, will it also work? No offense to any italians

    • @paolonebuloni7348
      @paolonebuloni7348 3 роки тому +3

      Hi! Regular Italian here! It depends on the type of rice you have at hand. Any type of short grain rice with a medium to high starch content should work, you should avoid long grain rice like basmati or Jasmin because they don't have enough starch to create the proper creamy texture that envelops the rice grains and that's absolutely necessary for risotto!

    • @fayevalentines
      @fayevalentines 3 роки тому +2

      use a short grain rice and don’t wash it beforehand, you need the starch to make it creamy !!

    • @pirouette5212
      @pirouette5212 3 роки тому

      @@paolonebuloni7348 Understood, thanks!

    • @pirouette5212
      @pirouette5212 3 роки тому

      @@fayevalentines I see, thank u!

  • @TheConstantSeeker
    @TheConstantSeeker 4 роки тому +6

    When you gonna drop that hair tutorial?

  • @maikebaier8004
    @maikebaier8004 4 роки тому +19

    Hahahah " left over risotto"

  • @CAT-2323
    @CAT-2323 4 роки тому +1

    it is time for josh and andrew to collaborate, this is a sign

  • @traktorworks3200
    @traktorworks3200 3 роки тому

    first time in my life some one is showing me how te true risotto is done, the Weissman
    way. so many many thanks dude.

  • @davidthuku5798
    @davidthuku5798 4 роки тому +4

    Proof your commenting before watching 👀

  • @luhvjay4607
    @luhvjay4607 4 роки тому +4

    Pretend like I said something funny and move on...have a great day

  • @manuelemeriati5790
    @manuelemeriati5790 4 роки тому +3

    Joshua i really love your videos and i think you have great talent, but honestly, garlic in "risotto"... PLEASE DON'T DO THIS ANYMORE!!! Btw you are such an ispiration for evereyone who loves cooking (just like me). Peace ✌

  • @Hannahbud14
    @Hannahbud14 3 роки тому

    I’ve had arancini with delicious ragù in them and it was HEAVEN

  • @alessandrocohen6912
    @alessandrocohen6912 4 роки тому +5

    Risotto alla Milanese doesn't traditionally use garlic.

  • @danib577
    @danib577 4 роки тому +4

    You do understand that receiving products for free is a form of payment, and shouting them out for them giving you free stuff is very ethically wrong, and might even be illegal

  • @AverytheCubanAmerican
    @AverytheCubanAmerican 4 роки тому +7

    Joshua: Risotto
    Hell's Kitchen: *Is for me?*

  • @rosypink1206
    @rosypink1206 Рік тому

    I’m getting married soon and i don’t know how to cook. This channel is really helping me earn brownie points with my fiancée! He loves every recipe I make from this channel! I’ll be trying this risotto next!

  • @hannahlilly5307
    @hannahlilly5307 3 роки тому

    This looks like a commercial the editing and quality is so good. Super underrated

  • @toli7176
    @toli7176 2 роки тому

    i just made my first Risotto with this recipe with some different ingredients and it was awesome, thanks Joshua