I make a shrimp and goat cheese risotto for my wife all the time. She absolutely LOVES it. There is also a similar version to this I make often but it's shitake and saffron risotto. If you're making risotto for the first time..... BE PATIENT! TAKE YOUR TIME! GIVE IT LOVE! It cannot be rushed.
I love watching your videos. You make everything simple and your recipes are diverse. Because it's not the cooking part, it the what to make part. Oh, and dang, any girl could get lost in Chance's eyes. I love it when he makes an appearance.
OMG I asked for this and almost fell off my chair when I saw you were featuring it on the show!!! Sam, Max and Chance thanks so much!!!! From Ontario CANADA👍👍😁....love Lewis too❤
I’ve been making risotto for about a year now. Adding some of the dried mushrooms and using dry vermouth instead of sav blanc really elevated it. Thanks
apart from the great dishes that Sam always makes, he's just so fun and gives out positive vibes every time! love you guys, keep it up, greetings from Greece!
Luv this guy just started watching him cook, great job showing how to make a recipe , fast to the point, chicken breasts on the grill with the pita bread, loved it, now risotto, l have toplay it back , because I suck at making this.
I had a friend in the navy who fell in love with the orient. After he retired, every job he had was somewhere in the orient. You can assume that he was quite familiar with rice. Once, when he was in the states, he stopped by to see me. For supper, I served porchetta with risotto. He told me that he never, while in the orient, had rice as delicious as that.
AC/DC was very inspired by the Stones, it will count as something. Been new to cooking for my people lately and it been great! Love your recipes and tips.
The best risotto was made by my father in northern italy when we went walking in the bush and picked chanterelle mushrooms. The best risotto i have ever tasted
I made this tonight...WOW! I've had mushroom risotto before, but the addition of the truffel oil...WOW!! Thanks Sam. I cook for my 91 year old Mother a few times a week and after becoming addicted to you, her question every time is..."is this one of Sam's recipes?" haha Thanks for all of your content, this channel is amazing! Max and Sam, you guys get the credit too. Thanks again.
My mouth is watering! I definitely should not be watching your shows during my fasting time lol. I love the way Chance took more than one bite. It made me want to try all the more.
Risotto is one of the first dishes I mastered - I have tried with a first splash of white wine (classic), but also with the bottom of a bottle of Sake and it was actually more flavorful! Need to try Vermouth. Please show how to do arancinis with risotto leftovers :) Thank you
One of the greatest things I ever learned from Sam was keeping a bottle of Vermouth for cooking. It has elevated my cooking game and brought a whole new level of deliciousness to my life.
Looks great, can't wait to try it. I noticed that in the beginning B roll footage it shows you add vermouth before the chicken stock but it doesn't show up later in the video.
Sam…I’m Italian and ashamed to say I never made Risotto! After watching your video…I said to myself “I can do that”! Thanks again Sam for giving me and I’m sure other fans, the courage to try new dishes❣️
Thank you so much Sam, this is one recipe that intimidates me. You made it approachable. I can do this! Also, I can appreciate the truffle oil in this dish, it belongs there, in this case. Love that you brought Chancy in for the taste, I saw that comment and agreed.
Sam!!! For the beef lovers and dry aged lovers and Irish people... and those of us that are all of those, you should entertain us with a dry aged roast for corned beef and cabbage for a St Paddy's Day thing.
Always looking for a good Risotto recipe and this one is that. The short grain rice being constantly stirred rubs the grains against each other releasing bits of starch which thickens the dish or time. Mine always sucks making it in a saucier pan, going to try the larger surface pan you used. LOe your videos, guys. I just made your pulled pork sandwiches for all my neighbors. I am a hero! I doff of the cap, if I wore one, to you!
I just purchased a new saucier, and christened it with this dish. I had some truffle butter left over, so I wound up using that instead of oil. I always add the cheese off the flame after adding cold butter to avoid a stringy clumpy mess. Love shrooms. Even if they're the legal kind.
So glad you did a risotto!!! I just taught myself how to make risotto a few weeks ago. You are amazing and I can't wait to try it this way!! Thanks for all your amazing videos.
I've taken to doing risotto in the pressure cooker but you gotta use dried mushrooms. Comes out perfect and very little work. With the pressure build and release it actually takes a little longer.
Those trying to do it on Chopped that get chopped are trying to do it in 20 minutes AND cook other stuff. Risotto typically takes me 45 minutes IF I have everything cut up and ready to go when I start.
I love risotto, but despise the constant stirring, stirring, stirring..... so my hubby and I take turns, LOL! My favorite risotto to make is bacon, beer and cheddar. Not as fancy as truffle oil, but so yummy!
I made risotto for friends once and their reaction was something along the lines of "Wow, even professional chefs in Hells Kitchen can't make this properly on TV, how the hell did you make this!?" .... had a good laugh about it, especially since their only reference to risotto was the hells kitchen episodes xD
Having made risotto for years, yes, it is both, so long as you have patience. Also, it is a perfect left-over magnet. Anything that's in your fridge and needs to be used up can go in.
I had sorta become placated in my cooking lately, so I have been trying to cook things in different ways. I do not have an oven, because of my current living situation. I really wanted some banana bread, so I made it in the crockpot. I will tell you...AMAZING! An homage to the toaster oven episode, but I finished off some amazing fried chicken in my toaster oven after giving it a fast deep fry in my skillet...in some oil that was a bit too hot. That's why I needed to finish the chicken breasts (that one's for you Max!) in the toaster oven. Crunchy, thanks to the panko, and juicy, thanks to what was sort of a reverse searesque kinda deal. LOL. Thanks for just cooking and helping spark creative juices for my own cooking!
Another awesome episode and I love the suggestion from the viewer of having the whole gang trying the dish.. Maybe something to think about for the future.. having a tasting table or bar table/stool setup where all 3 of you are in shot and try it together. You got to tast it along the way.. Max and Chance will be blown away with the first bite/taste... Keep up the great work team.
