How to Make Risotto

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Learn how to make Italian risotto in this beautiful tutorial that incorporates the history of the dish, basic tips, and more advanced techniques. Giuliana ex…
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14 Responses

  1. CuteCatFaithFebruary 20, 2014 at 4:03 amReply

    Thanks! I learned Italian cooking in Tuscany and am in Paris (American,
    now French). I’ve always found risotto hard to master and so usually just
    pay in a restaurant. Aborrio is precious. I don’t like to give up so I’m
    trying again. A lot of things are explained here I didn’t know, despite
    some very good recipes and experience. Uprated. I adore French cuisine
    but had I to choose between Italian and French … I’d pick Italian. From
    Rome up, or Sardinia — I don’t have experience South of Rome personally.

  2. TinnesaFebruary 20, 2014 at 4:12 amReply

    I hate the music

  3. Rafael MirandaFebruary 20, 2014 at 4:30 amReply

    great info. The best for ME, I’VE SEEN IN THE NET SO FAR TY.

  4. TheGrahamsFebruary 20, 2014 at 4:31 amReply

    I like my risotto thicker and cheesey…. just me.

  5. Saki630February 20, 2014 at 4:51 amReply

    I hate how it keep zooming into her face while she doesnt even talk…

  6. Kayla WrightFebruary 20, 2014 at 5:05 amReply

    This is a wonderful video. Thank you for sharing the information.

  7. ractopiuFebruary 20, 2014 at 6:01 amReply

    …..omg….. rename it in : HOW TO MAKE ORRIBLE RISOTTO…how you can eat
    that thing !??! …ah nice chest anyway….che boccie. O_O

  8. arawndinogCBFebruary 20, 2014 at 6:38 amReply

    god the music -.-

  9. bcgabriotFebruary 20, 2014 at 7:06 amReply

    Great video!

  10. merrariFebruary 20, 2014 at 7:36 amReply

    What kind of wine is being used? And measurements would be a good
    accompaniment to all this good tutorial! Also, I wonder how this cook goes
    about making her homemade broth. Curious!

  11. michelsonlukeFebruary 20, 2014 at 8:12 amReply

    Arborio isn’t the only short grain rice. Carnaroli is so much better for
    risotto, imo. Also, pecorino cheese can be a great finisher for risotto,
    with a “nutty” flavor compared to parmesan cheese.

  12. iononcentroFebruary 20, 2014 at 8:18 amReply

    @batuffolinabianca Uno che alla fine di un video così commenta le
    bocce…..mi sa che centra con la cucina come Polifemo con l’astigmatismo.
    Non dovevi manco sprecare le parole per rispondergli ^___^

  13. sara4hayatiFebruary 20, 2014 at 8:19 amReply

    how to make risotto not tell me its life story

  14. BersiniFebruary 20, 2014 at 8:31 amReply

    Hi, Thankyou for you video and info. i made a lovely Risotto today with
    Lemon and Wild Rocket. can i ask one thing? if i keep the remainder in the
    fridge would it be ok to re heat the next day or two? Thanks.

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