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
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
CuteCatFaithFebruary 20, 2014 at 4:03 am
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.
TinnesaFebruary 20, 2014 at 4:12 am
I hate the music
Rafael MirandaFebruary 20, 2014 at 4:30 am
great info. The best for ME, I’VE SEEN IN THE NET SO FAR TY.
TheGrahamsFebruary 20, 2014 at 4:31 am
I like my risotto thicker and cheesey…. just me.
Saki630February 20, 2014 at 4:51 am
I hate how it keep zooming into her face while she doesnt even talk…
Kayla WrightFebruary 20, 2014 at 5:05 am
This is a wonderful video. Thank you for sharing the information.
ractopiuFebruary 20, 2014 at 6:01 am
…..omg….. rename it in : HOW TO MAKE ORRIBLE RISOTTO…how you can eat
that thing !??! …ah nice chest anyway….che boccie. O_O
arawndinogCBFebruary 20, 2014 at 6:38 am
god the music -.-
bcgabriotFebruary 20, 2014 at 7:06 am
Great video!
merrariFebruary 20, 2014 at 7:36 am
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!
michelsonlukeFebruary 20, 2014 at 8:12 am
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.
iononcentroFebruary 20, 2014 at 8:18 am
@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 ^___^
sara4hayatiFebruary 20, 2014 at 8:19 am
how to make risotto not tell me its life story
BersiniFebruary 20, 2014 at 8:31 am
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.