I think that’s the first time I’ve ever heard someone explain why you’d choose a shallot over a finely minced red or yellow onion. Well, the more ya know 💁🏻♀️
I'm from the north of Italy, so at least I can say I have some authority on making risotto. Adding the mushrooms at that stage is counter productive. All you're doing is making them fill up with water again and become all rubbery. By all means add the mushroom water along with the brodo, but add the mushrooms back in just before you add the parmigiano and butter to do the mantecatura . You need to start with toasting the rice in the olive oil, butter and shallots. That is the critical first stage. Without toasting the rice, the rice won't have the same level of integrity. Also. oil olive for mantecatura ? no no no. If it is risotto, then it is parmigiano and butter. Also. The consistency of that risotto is too thick. All in all 2/10.
Okay, everyone cooks differently. It’s kinda rude to call her dish a 2/10 just because you do it differently. Perhaps you should do your own UA-cam channel and make a cookbook since you’re such an expert.
I wouldn't add the mushrooms before the rice, but I wouldn't add them in the end either, because they need to cook, especially the dried mushrooms! And even if traditionally you would make the "mantecatura" with butter, more and more nowadays they use extravirgin olive oil, especially when cooking a risotto with vegetables. And they often "dry toast" the rice. Tradition CAN evolve, you know? I'm from the north of Italy too, and I cook risotto at least once a week, so I know one or two things aboit it. I would rate her risotto at least 7 or 8/10.
@@lellab.8179 YOU can evolve whatever mappazzone YOU want to make, but best to leave risotto to us, pirla. If using fresh mushrooms, they can be sautéed in the same pan with butter and olive oil, and then removed to start the risotto process. That will already give flavour of the mushrooms to the risotto. Dried porcini just require rehydrating, and then being added just before finishing off the risotto with cheese and butter. This being that if the mushrooms are added during the broth adding process, they'll just sponge up lots of moister and become all rubbery. Conclusion - you can rate it 100 out of 10 and evolve what you cook however you want but best to call it rice soup instead of risotto. Too many videos on UA-cam of people who can't cook using Italian food names to market their nonsense.
@@Carla.... Beh…per quanto riguarda l’estero è probabile (io vivo qui in Germania). Ma credo che sia anche un po’ colpa dei ristoratori italiani che lo mettono ben poco sul menù e si concentrano più sui primi piatti di pasta. Ma da noi in Italia la cosa è differente (ovviamente si sa che anche da noi, per quanto riguarda i primi, il piatto più consumato è la pasta. La pasta rimane sempre diciamo… “la regina” (visto che siamo appunto qui su “Pasta Queen”). ;)
@@aris1956 Esato 😊 poi non so in Germania ma qua in Belgio è veramente difficile trovare un buon ristorante italiano. Per questo adoro la parte del film di Checco Zalone nel ristorante. 🤣
Traditionally you would use butter, but nowadays, especially for vegetables risotto, they often use extravirgin olive oil. So not really a mistake. But you'd rather add the mushrooms AFTER you toast the rice. 😊
Always tantalizing content! I've never liked dried mushrooms. The texture when soaked is always spongy and they taste like dried grass. I'd love to try your al dente rice. I've had rice in restaurants where the rice is just plain undercooked and turns to paste in the mouth. I've spent a little time in Rome and never ran into that. I cook rice and pasta until there is just a tiny dot of white in the center.
I think that’s the first time I’ve ever heard someone explain why you’d choose a shallot over a finely minced red or yellow onion. Well, the more ya know 💁🏻♀️
Oh my God this looks so delicious!! I’m freaking out!!! 😂
Risotto is my favorite 😍
Mine is risotto and porcini!
I like chicken risotto
The Alessi brand of mushroom risotto is pretty good considering it comes from a package.
I ordered your cookbook! I’m excited. I tried your receipe gnocchi alla sorrentina… Delicious!
The pasta gods were dancing!!!
The porcini speaks directly to my soul. I need to get another PQ cookbook. I keep giving them as gifts.
I never realized the mushrooms could be so happy… only anItalian could know that. Gorgeous…
I'm from the north of Italy, so at least I can say I have some authority on making risotto.
Adding the mushrooms at that stage is counter productive. All you're doing is making them fill up with water again and become all rubbery. By all means add the mushroom water along with the brodo, but add the mushrooms back in just before you add the parmigiano and butter to do the mantecatura . You need to start with toasting the rice in the olive oil, butter and shallots. That is the critical first stage. Without toasting the rice, the rice won't have the same level of integrity. Also. oil olive for mantecatura ? no no no. If it is risotto, then it is parmigiano and butter. Also. The consistency of that risotto is too thick.
All in all 2/10.
Well northern Italy is known for using butter and southern for using olive oil. Makes sense you'd have different risotto recipes :)
@@obakemano we add butter and olive oil when toasting the rice!
Okay, everyone cooks differently. It’s kinda rude to call her dish a 2/10 just because you do it differently. Perhaps you should do your own UA-cam channel and make a cookbook since you’re such an expert.
I wouldn't add the mushrooms before the rice, but I wouldn't add them in the end either, because they need to cook, especially the dried mushrooms! And even if traditionally you would make the "mantecatura" with butter, more and more nowadays they use extravirgin olive oil, especially when cooking a risotto with vegetables. And they often "dry toast" the rice. Tradition CAN evolve, you know? I'm from the north of Italy too, and I cook risotto at least once a week, so I know one or two things aboit it. I would rate her risotto at least 7 or 8/10.
@@lellab.8179 YOU can evolve whatever mappazzone YOU want to make, but best to leave risotto to us, pirla.
If using fresh mushrooms, they can be sautéed in the same pan with butter and olive oil, and then removed to start the risotto process. That will already give flavour of the mushrooms to the risotto. Dried porcini just require rehydrating, and then being added just before finishing off the risotto with cheese and butter. This being that if the mushrooms are added during the broth adding process, they'll just sponge up lots of moister and become all rubbery. Conclusion - you can rate it 100 out of 10 and evolve what you cook however you want but best to call it rice soup instead of risotto. Too many videos on UA-cam of people who can't cook using Italian food names to market their nonsense.
Brother’s cheerful leap lol
Lady had me at mushroom
can’t wait for your cookbook. i’ll be gladly buying. i’ve always wanted your recipes
Risotto ❤ so yummy
You got me, My Queen🤩
Yup, so I'm Pasta 😆🤭
Is it just me or does she remind me of Gloria and Jay from modern family
👸Pasta Queen 💃 That looks delicious 😋
I made this following your recipe and my partner loves it 💕 It is also my first ever made risotto in my life, huge love for you ❤
So gorgeous!😮
I like Italian food 🍲🍝
I already pre-ordered! I am The King of Pasta Queen fans! Love the Risotto!
Oh YES!!🔥🔥🔥
Risotto is my favorite 🎉
I just love you😂😂😂
Glad to see you use the mushroom soaking water. Many “experts” discard it! Why? Most of the flavor is in the liquid.
I just ate yet I'm drooling over this
The hair flip with the guy jumping away 🤣🤣🤣 I watched it at least 10x
if you watch it in 10x won't it be too fast?
항상 넘 아름다우셔 ㅋㅋㅋㅋㅋ
그녀는 아름답다
Lol 😆 , nice 🙂, your narrating is exactly
yum
Gloria and Jay 🤭
Hahaham fav is old nonno who stole the show 🤑🤣 hi from 🇭🇷
Delicious, just like you are PastaQueen ❤👑🍝
Let's make it baby. Or, better yet, let's make a baby.
Ti's the season. 😋
🤤🤤🤤🤤🤤🤤🤤 im starving....
Unbelievable 😋
I'm so hungry now!
Wine first!!!
😇🌻🌻
Lady, your brother is Hilarious! Is that your Daddy? Gorgeous dress, your pasta looks delicious.
That's her husband ❤
Italian khichri 😁
Yummy
Im not gonna lie, not a big fan of risotto (most underrated Italian dish) but this looks interesting tho
Cheers from San Diego California 🇺🇸
“most underrated Italian dish” ?? ….. Where ? Certainly not by us in Italy.
@@aris1956 E vero per esempio a Bruxelles tutti conoscono pasta e pizza ma poco conoscono le tante varietà di risotto italiani che abbiamo
@@Carla.... Beh…per quanto riguarda l’estero è probabile (io vivo qui in Germania). Ma credo che sia anche un po’ colpa dei ristoratori italiani che lo mettono ben poco sul menù e si concentrano più sui primi piatti di pasta. Ma da noi in Italia la cosa è differente (ovviamente si sa che anche da noi, per quanto riguarda i primi, il piatto più consumato è la pasta. La pasta rimane sempre diciamo… “la regina” (visto che siamo appunto qui su “Pasta Queen”). ;)
@@aris1956 Esato 😊 poi non so in Germania ma qua in Belgio è veramente difficile trovare un buon ristorante italiano. Per questo adoro la parte del film di Checco Zalone nel ristorante. 🤣
😋😋😋
That looks so delicious
😋
I still believe drying porcini is a sin.
Sorry all good except per mantecare IL risotto manca IL burro... olio di oliva va per pasta non per risotto
Traditionally you would use butter, but nowadays, especially for vegetables risotto, they often use extravirgin olive oil. So not really a mistake. But you'd rather add the mushrooms AFTER you toast the rice. 😊
💜💜💜☝
Papa
I am allergic to mushrooms 😢😢
I got my stuff delivered discreetly by this mycologist whose get lsd, dmt, mushrooms and more
Dude is on telegram and Instagram
@pham_smart1
What does it mean ?
beautiful except that I don't understand why you chop boletes. this mushroom deserves to stay whole especially when it is dried
Vabbè bedda mia però il riso va tostato eh!
Hahaha
Why shouldn't eat grapes with this dish?
maksudai ebur khichdi hoi..we call this khichdi in india babes
It is average. Probably bette if you use fresh mushrooms.
Always tantalizing content! I've never liked dried mushrooms. The texture when soaked is always spongy and they taste like dried grass.
I'd love to try your al dente rice. I've had rice in restaurants where the rice is just plain undercooked and turns to paste in the mouth. I've spent a little time in Rome and never ran into that. I cook rice and pasta until there is just a tiny dot of white in the center.
Il parmigiano con i funghi non si può vedere 😒
Che goduria
Those mushrooms have turn into mush if they are cooked twice.
They are dried not cooked twice..
❤️
Brava fagli vedere a sti assassini
Se sta zitta e meglio
@@biancatordai4720 e perché mai ? Noo e bravissima
Please stop