How to make RISOTTO 🍚 the Italian way | Inevitaly
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- čas přidán 12. 06. 2024
- Risotto is one of our favorite, most comforting and versatile Italian dishes. Follow this step-by-step cooking tutorial to learn how to make an authentic Italian risotto with Marco. Pro tip: make sure you use the best risotto rice: Arborio, Carnaroli or Vialone Nano.
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Did you know that risotto dates back to the 11th century? It originated in Northern Italy, in Marco's home region: Lombardy - so it’s no surprise that one of the most popular risotti (that’s the plural of risotto) is “il Risotto alla milanese” made with saffron (zafferano) and originally from Milan, as its name suggests.
Risotto is traditionally cooked with special types of rice called Arborio, Carnaroli, or Vialone Nano. These rice varieties have a high starch content, which gives risotto its signature creamy texture.
However, the key to a good risotto is slow cooking. It requires patience and constant stirring, allowing the rice to absorb the broth gradually, resulting in a rich, velvety consistency. Other secrets to a perfect risotto are: Parmesan cheese (obviously!) and butter.
Risotto is incredibly versatile. You can add various ingredients like vegetables, seafood, or truffles to create a wide array of dishes. You can even make risotto with fruit!
The possible combinations of ingredients are endless…but let's start with the basics. So let’s see how to cook a classic, very simple risotto: il risotto agli asparagi…you guessed it right: that’s asparagus.
INGREDIENTS (for two people):
• 160g of Arborio or Carnaroli rice
• 1 liter of chicken or vegetable broth
• 1 small onion, finely chopped
• 1 clove of garlic, minced
• White wine
• Freshly grated Parmesan cheese
• Extra Virgin Olive oil
• 2 tablespoons of butter
• Salt and pepper to taste
• 4 asparagus
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0:00 | Intro
0:38 | How to pronounce RISOTTO
0:49 | Brief history of risotto
1:14 | What type of rice to use for risotto
1:36 | Secrets to a perfect risotto
2:39 | Ingredients to make every risotto
3:40 | Step 1: Sauté the Aromatics…aka make the soffritto
4:02 | Step 2: Toast the Rice
4:14 | Step 3: Deglaze with Wine
4:36 | Step 4: The Art of Stirring and Simmering
4:56 | Step 5: Creamy Bliss
5:34 | Step 6: A final stir with butter
5:56 | Conclusion
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Ciao Marco - risotto is an Italian dish that is often spoilt by people trying to cut corners. It is not a difficult dish it just takes time to make, as your video shows. My Mamma would make it as per your demonstration, except she made her own brodo (stock) & would add whatever was in season. Everything was fresh & simple & when it is it it is perfetto. It is a dish I avoid eating out unless it is un autentico ristorante italiano - too many reheated risotti, has been my experience unfortunately at many restaurants. Her brodo was also used for zuppa & so on. Your video brought back such fond memories of when I was a child, helping my Mamma with food preparation. Grazie.
Aww what a beautiful thought! I'm so glad to hear. Making Italian food always brings back so many memories for me too. It's like food is embroidered in our soul 😋😇 And you're so right: it's about not cutting corners and enjoying the slow-pace. My nonna's brodo di pollo was absolutely the best. The most heartwarming food ever ❤️
I am glad you are back! I love Italian culture...thank you so much!
Aww thank you for sticking around 😊🙌
Found this video by accident. Loved it 💕. It's good to see a risotto made correctly. Watching from Australia with a little bit made in Tirano 🇮🇹🇮🇹🇮🇹
Thank you Marco! Superlative! 💫
Each region in Italy has its own typical local product that is inserted into the risotto.
For example, in Trentino Alto Adige we make risotto with a famous wine, a typical product from Trentino called Teroldego. But in Trentino, there are over 100 other variations, for example risotto made with berries like strawberries or raspberries, or with apples, and also with mushrooms that grow here in Trentino during this period of August and they are for sure really delicious. As Marco said, risotto can be made in infinite ways depending on the typical products available in the various regions and according to the various traditions regarding its preparation.
A hug to Marco, Alan, my 🇺🇸 American relatives, and all the American friends of Italy and lovers of good taste.
Alfonso Moser 🇮🇹
Ciao Alfonso 😊 Benritovato! I've heard of Teroldego (wine). I think my dad brought home a few bottles from Trentino years ago 🍇 Big hugs to you
I was wondering what happened to this channel as there was no upload for a long time. Love the rebranding! Learning so much about Italy through this Marco. 😊
Welcome back 🤗 and so glad to hear you like the rebranding 😊🙌
@@inevitaly You should try Filipino spaghetti and carbonara for fun. It’s bizarre how your culture reached the Philippines through food and we decided to break all the rules lol.
Today was a rough day, then I see this and laughed a couple of times. Ah, food and laughter, great way to start the evening, thank you!
Aww I'm so glad you enjoyed it and had a good laugh. And I hope your days are getting better ☺️
Stupendo, Marco, come sempre! Lo faccio spesso. Un abbraccio!
Bravi J-P 😀👏
Thank you very much for this video, I was waiting risotto recipe from you for a long time, I'm so happy now. I will try as soon as possible. ❤
So happy to hear ☺️ Let me know how it turnes out
Another great video my friend. I wish you guys all the best of happiness
Thank you David! 😘 and you
Grazie 🤩! Era molto tempo che non facevo risotto! Pino Grigio Veneto e Kerrygold, my favs! Now, I need to start making risotto again!
Takes a bit of time (and practice), but goodness it is worth it 😋
I don't measure when I cook either, was only a problem when someone asked me for my recipes. My mom used to make risotto but never taught me how. So I am here because my grandmother and great grandparents are gone.
Meno male che è quasi mezziogorno qui, mi hai dato una faaaaame !
Ahaha! Buon appetito allora 🤤
Adoro! L'unica cosa non italiana della ricetta? La quantità 😂😂😂😂. Scherzi a parte, un ottimo lavoro 🥰
Lol! Troppo poco o troppo tanto?
@@inevitaly sicuramente troppo poco! Sai, quando torno in Italia trovo anche io le porzioni della nonna!
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I was gonna say... wasn't this "Marco In A Box" ?? lol
😉 Indeed! Welcome to my rebranded channel :) It's still me though 😁
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Hello Marco! What do you think as an Italian about risotto seafood with cheese together? I would say no cheese with seafood. i like cheese in my other risotto though! :)
Hi Sam 😁 Yes, cheese on fish is another big Italian no-no 🤚 However, there's an exception...we do use cooking cream (panna) to make a salmon sauce (like pasta al salmone) 😆 So many rules and exceptions...
@@inevitaly I am not Italian myself but I like that rule of no cheese with seafood. Thank you for your answer!
Ciao, sei forte come sempre, bravo Marco! Una domanda. X il risotto non é che si dice all'onda? Se é all'onda, x me viol dire che é al dente + la mantecatura é venuta perfettamente.
You might be surprised, some cheeses go well with seafood.
@@karenaguilar1439 I have learned that there are a couple regions in Italy that pair seafood with cheese but most Italians frown upon it.
Mmmm...risotto. Mi piace risotto. E mi piace dire "Carnaroli." Ci sono tante belle parole in italiano, e Carnaroli è una di queste.
È verissimo 😊 Carnaroli suona molto bene
Che` risotti fabulosamente delizziosi, questi !! ~Con grazie mille, carissimo **Marco** 😊💖💖...! E pardone tanto per favore il mio ¨italiano¨ [ ?? ] assolutamente ¨appalling¨🙄; ma veramente parlo molto piu` bene il francese 😆.... )
"Fabulosamente delizziosi" 😍 ADORO!!! Suona molto meglio di favolosamente deliziosi 😉 E il tuo italiano è davvero molto buono, complimenti!