How to Make Risotto

 Italian Food Recipes

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…
Video Rating: 4 / 5

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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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