Roberta N. I did not talk about proper term but about proper food.. now i have to repeat: Parmesan is not PARMIGIANO REGGIANO or GRANA PADANO! This is what the german stolers would you think.. When you say "we all knew what He meant " it's clear that you does not understand at all . Also to say that parmesan is like PARMIGIANO REGGIANO is not correct. 4 years or 40.. the thrut, if you really want, never die. Never forget this and never stop to upgrade your baggage. Sorry for my poor english but i'm not using google translate.I hope that you can really understand Now. Respect us and if u r italian too but did not like your country ask for another country passport.
For Christmas my husband and I made a "risotto in bianco" and added seafood, that was our Christmas dinner, that made no sense to make a turkey or ham for two, were super-pleased and also super-happy that we did it together and it's the first time in 16 years that we have to know we cook something in between :D LOVE YOU!
When I first saw this guy I was like, wow, this energetic passionate random youtuber can REALLY cook look at that consistency of the rice, spot on! And then I found out that he is actually a chef on holiday, of course. Anyway, love it, please come back here more, I like to see you cooking here rather than a restaurant.
Gennaro has such an incredible zest for life, it's wonderful to see. I mean, when you cook this well, how can you NOT be happy?? Thanks for sharing your fantastic recipes, Gennaro! I can't wait to taste the green risotto, the flavor combinations are something I've never tried.
if the links don't work here are the time stamps Risotto Bianco 0:24 Mushroom Risotto 4:20 Pumpkin Risotto 7:30 Asparagus Risotto 10:00 i love this man
I love Gennaro's energy. His passion for food and cooking is infectious. I love, love, love Risotto. But I have an allergy to onions which makes it nearly impossible to get it in any restaurant :( But I've come up with my own delicious mushroom risotto without the evil onion, lol. It tastes incredible, really full of mushroomy flavour. I can't wait to try out these other risotto's. My mouth is watering, lol. Thanks Gennaro.....you are a star. Lee x
Wow I’m so happy to have come across this man and his skills! His energy is so heart warming and uplifted my mood. I tried the third recipe and my risotto turned out amazing!! It was my second time making risotto and now it’s one of my favourite foods because of this fantastic recipe. Thank you so very much!
I'm in love with this wonderful man!! His passion, love and care for food is amazing, he has what many lack: emotion towards food. This friends is the definition of putting love into your cooking. I had such a fantastic time watching him. Bravo!
I've just cooked this and OMG it's perfect!!! Thank you so much Gennaro, now I don't need to go to the restaurant to have a beautiful risotto (or try to convince my parents to go to the restaurant which is very hard because they don't like rosotto --weird right?). Thank you and please keep cooking and sharing!
I love risotto, my recipe, do risotto blanco, add saffron at the end with buttter, wait few minutes. Finally I add chunks of pancetta and prosciutto on top, you can cook it in olive oil or just few second in fryer and finish by parmesan and your favorite herbs.
I made the asparagus risotto today, tossed in a bit of bacon (we love meat) and it was FANTASTICO! Definitely the best risotto I've ever made (and maybe even, tried). I also made the Arancini balls before (from another video) which were amazing too! Thanks for showing us how to cook these delicious meals at home :)
Thank you, Gennaro...for teaching us. I'm using your Risotto Bianco recipe as a bases for many different Risottos and the outcome is fantastic. So far it never failed and the creaminess of the sauce combined with the slightly al dente rice is mouthwatering. Thanks, mentore
Gennaro, tell me is it posiible to make good risotto without stock? I always cook it, cause I'm lovin it especiaslly with noodles, but I wonder if it;s possible to make risotto faster and tastes as good as without stock. Anyway, I love your films, this is big inspiration for me, cause I love cooking an I love italian dishes!
Gennaro always makes everything look very simple and puts a smile on my face while whatching him! Thank you all on Food Tube for your hard work! Love you
well I did write "I don't know what I did wrong." Some time later I tried again, it was a bit better but still not good. After that I pretty much gave up.
MadBunnyRabbit Learn how every single ingredient tastes by itself when cooked. Then you'll figure out, what it was that you don't like. Then just use less of it or none at all. My guess is that you used too much wine.
I just made the mushroom risotto, and used the carton/ready made chicken stock. The outcome was fantastic. I’d be happy to pay $30 for it in a restaurant.
Ricoshe Ric you do understand that he added stock to it!!! And parmigiana!!!!! No need even for the vegs at this point both pretty favorable anything more is to your preference and u add it before eating.. unless you're hocked on junk food and all that obscene amount of artificial flavors then this is no good for u
Billy if by naive u mean a good cook then ys I am.. dude u only stick to instructions with cake n the likes otherwise do ur own u like it sogi u do sogi u like it more sulty or spicy u do that ur not a robot he made the typical recipe just cook it some more if u like it softer and thats it
When eva i watch his video i feel so cheer up.... He is so full of life... Nd m 20 lying on bed for the whole day...watching videos... Eating nd sleeping nd i thought I was cool😧😧😧
+bwarrior83 Use regular rice if that is what is in your budget. The difference will be that the dish will taste less starchy. And you will lose the 'al dente' toothiness of the short grain rice. But that's ok. Keep stirring and it will still be creamy and risotto.
bwarrior83 making risotto with normal rice leaves you with , what I consider a horrible consistency in the dish. Instead of being creamy and aldente it feels like a puree with normal rice
I think I've seen Jamie do a recipe where everything's the same but white wine isn't used at all. Also, you might not feel like this is a valid reason but as the risotto cooks slowly over 15-20 minutes, the alcohol would've mostly if not entirely have evaporated, so the final product would still have the fragrance, but be pretty much completely alcohol-free.
AFAIK, Islam forbids alcohol consumption. even it has very very little alcohol substance in the food after you cook it, it's still forbidden. It's not about the quantity, it's about adding alcohol stuff to your food, and that's not allowed. :D So yeah, they will try to find any substitutes to make that food (like chicken/beef stock, or fresh/diluted grape juice) . Hopefully the taste will near the original one. :D cmiiw.
I never finish risottos in the most traditional way: butter and Parmesán. I add mascarpone and Knorr stock cubes to compensate. No Marco references allowed.
I love how the post-production guy didn't bother to put the buttons where Gennaro was pointing, 'cause he pretty much pointed in the same direction for all 3 videos.
I wonder what part of Italia Gennaro comes from. My family is from the Puglia Region, Corato Proper. He reminds me of the first generation who immigrated to America. Certain ways he says things, his energy, etc. Brings a big smile to my face, and a warmth in my heart.
Keep stirring... Why you stop stirring, add more broth, keep stirring..... I can still remember hearing my mother ordering me as a kid in the kitchen, helping her make this dish I loved. You like risotto, you gotta work to make... You stir, more stir, add more broth, stir... You father crazy. I tell him we flood back field of our 3 crops European rotation and we canna grow real Italian Arboriculture rice.... But he no wanna do. Because he no from my family provide, so no likes Risotto. Just Snob Romano types, eat fussy pasta. QUICK, eat you risotto before him come home and we hide the Arboriculture so he no see we eat risotto. Crazy man. No like risotto, no eat snails, no eat frog legs, just boring Italian food from his place... Say food from the 'orthodox have no taste. No hot chilli... I no like hotta chilli... You like? How canna Southern people eat hot chilli? Nearly kill you, burn so hot. In hot weather in South. Risotto branch very simple and white... Easy. Just keep stirring the pan... Put in some fresh artichoke hearts from the garden I plant. Is ready now, nice white beautiful artichoke. Good for liver and health... Keep stirring... Not too much broth, ma no too dry...."I normally never got along too well with mum, but when she made risotto, our mother daughter relationship suddenly improved, though her husband and wife one with my father deteriorated and he would look at me and moan 'I thought my daughter was a princess of refined tastes, not some risotto eating peasant, like her mother... ". He' d recover from his fatherly disappointment with risotto loving daughter, no doubt, I figured, as I hoped I to fresh delicious, creamy tasty risottobowl and asked for more. Then my whining entitled young brother, designated family Prince would come in and see me eating my second bowl of risotto and cry 'Where' s mine? She ate it all! It's not fair. Just because she is older than me... " In between mouthfuls I gobbled down before he could stick his spoon in and grab some risotto I'd mumble '... And smarter and faster and, besides, I' m dad's Princess and you are just a boring dumb Prince..." Mim would intervene. "Shut your mouth eating at table. Don't put your spoon in others'plate. Share. Nobody is so important.... Kings and prince's and princesses all fed the poor peasants. And you, smart Princess can go make more risotto for your brother, the Prince of this house... ". That passed me off no end. I had eaten all mine. He was too late. And didn't merit any risotto, for being so slow and dumb. So why should I spend ages stirring the risotto again, just for him? Then dad would appear, get wind of what was really going on concerning risotto, source of all family disharmony in his house and decree there would never be any risotto consumed under his family roof ever again. A fearful quiet would suddenly prevail as we all feigned paternal respect expected. But, fortunately, we were all in on the plot to hide the precious packet of rare arboriculture rice mum had managed to buy out in the vast, remote Australian wilderness, from a travelling imported small goods traveller van. It was safely hidden from angry father who had banned that rice and we could make risotto again, once he sent off down the pub with his Australian mates. I soon discovered that food can be a great regulator of family relationships. Not just in my own highly emotionally volatile immigrant family in youth, but also in the Australian ones, when I was invited to dine on food immigrant kids would kill for ie boiled country style Austin mutton with 3 veggies, that always included potato. If there were Brussels spry outs served as one of the 3 veg, Austin style, father's would often shout 'You' very been married for years now. You should know I hate Brussels sprouts! Next time there's Brussels sprouts on my plate, I'outta here and you're on your own. Forget serving desert. You get your just desserts. I'll be serving divorce papers on you, ungrateful, bitch. You might take some advice from the Johnny Cash song and learn to understand your man... " I still had not mastered English language well, yet. But that is how I learned the meanings of desert and how to distinguish this from dessert. And why Brussels Sprouts are called that and how come so many Australians hate them. I asked my parents who said it's because they come from some uncivilised, barbarian part of Europe and Australians had never heard of them, but we don't are to worry about it because we are civilised, not Australians and don't eat crop like Brussels sprouts, kale, and such Eastern European type 'krauti' swine food we grow to feed the farm pigs on. I then married an Australian guy who said 'I am an easy going tolerant sort of guy. But, if you ever serve me Brussels sprouts, it' s the end of our marriage... " (I kept that idea in reserve. Could come in handy if I needed to find a quick, easy, mutually agreed upon escape from marital slavery... Easier than pie. Just serve up some Brussels sprouts). I don't love these sorry outs, though I don't have a pathological aversion to them, as many Australian men do and I know they are packed with cancer fighting health benefits. So, I asked my ex husband why he was so down on the humble sprouts, since he himself was a humble working class underdog. I learned that in poor families and even in private religious boarding schools, like he sometimes attended and in poor workers 'bed, meals and cut lunch provided' Melbourne boarding houses, 'cut lunch' typically involved 'Brussels sprout sandwiches" on stale white bread, the left overs from the previous evening meal they served, which also involved Brussels Sprouts. Can you imagine eating a Brussels Sprouts sandwich? I made one and tried it. It was disgusting. Now I understand why men hate these sprouts in Australia and I am con iterate enough to not serve them I to them, despite their many health benefits. I did serve some up once, disgusted in some other food to a male I liked, who had made his 'no sprouts' rule clear to me. But he detected them, finely chopped u and invisible in his food. I thought it was just their colour and shape they hate, but it seems to be also their taste.
I bought some wonderful high quality risotto from Lundberg Family Farms that's been in business since 1937. I can't wait to use it on one of your wonderful risotto recipes and I also share this recipe on my cooking side as well on Cooking Up a Storm with Miss Polly. Com.
Gennaro I think Jamie Oliver is a great chef but he is a very lucky young man to have a great teacher as yourself.....I only wish I had the opportunity he did. Thanks for all your receipts on U TUBE..... now I could cook for my little girl instead of those fast food joints. Thanks !
