Arancini - Bruno Albouze
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- Опубликовано: 27 авг 2024
- Learn the best way to making risotto and turn it into arancini served with crispy prosciutto, basil and seared sweet tomatoes in balsamic vinegar...
To get the full recipe go to brunoalbouze.com
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I’m a fan of many celebrity chefs, but there is something about Chef Bruno’s technique that is top-tier. The way he cuts, stirs, wraps, incorporates: it’s like he was born prepping in a kitchen. His style just seems so much more professional and confident. It’s a pleasure to watch.
Please u can tell me the names of celebrity chefs on U. Tube or instagram. Thank u in advance dear
This man deserves more recognition. Amazing video editing skills as well
i guess Im asking the wrong place but does someone know a way to log back into an instagram account?
I stupidly lost my account password. I would appreciate any help you can give me!
Bonjour , I have been a chef for 50 years and I cannot fault your knowledge and skill , you are a real pleasure to watch and learn
This is food art. Congrats, chef.
Best cooking channel on the internet. Im a young chef and im learning so much from you. 👌👌keep it coming bruno!!!
I loved the arancini I had in Sicily but I have to say you definitely take it to other level. Exquisite indeed! Love your adaption.
I can't beleive you dont have millions of subscribers. This is absolutely amazing
Amazing Freestyle, i mean everytime i made Aracini i am like "hm, thats enough for the next day as well.." but finally i ate them all
Somewhere right now Gordon Ramsay is proud of you for making a perfect risotto.
*NO YOU FUCKING DONKEY*
*IT IS FOCKING RAWWWWWWWWWWWWWWWWWW*
I think he'd expect as much from a former head pastry chef of a 3-star restaurant lol
Gordon’s got noth’n on Bruno
Bruno, this is how the food was meant to be, simple but inspired! I find your videos amazing, each one makes me want to taste the goodness you created and I know it would be sublime!
unquestionably the best cooking channel on youtube! I challenge anyone to argue with that!
This is a new version of arancini very intresting! I'm italian and i would try this recipe. There's a trick to make arancini in SIcily, instead rolling in flour you have to make "pastello" beating flour and water to make a sort of glue. Bruno you are my favourite chef!! This is my blog -Camilla ai fornelli -
Lovely blog. :)
Arancini is supposed to be a humble dish but Bruno has found a way to elevate even that!
Incredible indeed!Thank you Chef!Every single of your recipes is a tasty journey!
Wow, I see it now, there is no end of this...your recipes just keep on going up, no status quo, but better and better!
And I can even freeze these delicious arancini, yeiii! ;)
You are my new favorite youtube cooking guru. Your food leaves all the others in the dust. Well done. Bubba in Calgary
your selection of recipes are always exquisite and enjoyable.
I wish my hands would allow me to make that dish. Looks so good!
Thanks Bruno....Your a great teacher for the culinary arts
Wow! I have made arancini, but, you make it into art, and more appealing then mine. Must try.
Wow. If you ever have a dinner party I'd really love an invite!! That's art you're producing from your kitchen.
Use panko and pre toast the crumbs with a high smoke point oil in a skillet, coat, then bake instead of deep fry! I use this technique for chicken katsu and you’d be surprised how well it turns out, even crispier than deep fried. Toast crumbs in skillet well, they resist browning in the oven surprisingly well..
Thanks for your videos. I saw lots of other chefs' videos, but yours are perfect. I use some of your recipes and it was really a great pleasure, I mean the process of doing them. Again thank a lot.
Dear Bruno this is not only a food, it’s look like a beautiful art 👏👏thank you 🌺🌺🌺🌺🌺
You are true food artist Bruno. Thank you for sharing !!
The most AMAZING & CREATIVE chef in the world BRUNO.... I love cooking and everyday watching your videos. Im indonesian live in Bali (one of the famous islands in Indonesia), There are many unique foods in Indonesia, Im sure bruno will create from the basic of indonesian food recipes becoming popolar in youtube by your creativity BRUNO... Such as Lawar Bali. Duck betutu, sate lilit (minced fish satay). Nasi tumpeng. Suckling pig. Etc... LOVE LOVE you BRUNO. Thank u for yr all amazing recipes ....
I have some risotto left overs in the fridge. Kept it because a hate to throw out food, even knowing re-heating it wasn't an option. That's brilliant and from now on, any bit of risotto is going to the trash! Thank you.
omg, i been watching this channel for a while,and i have to say , is like a hundred times better than porn.
Which green leaf is this
Hhh
So Good!!! J'ai testé et adoré! Je les faisais jusqu'à présent avec une farce de porc/boeuf/oignons/petits pois, mais comme ça, c'est vraiment top!!!
Looks like an awesome recipe! Bravo!
Can you make any Turkish food please
You really talented chef .. Amazing your creation . Will try hooe succed
thank you for your idea, from chili, south america
What's the reason for freezing them before frying? I just fry them after breading them and they turn out beautiful!
If they're cold, you can fry them crisper without overcooking the inside.
Seriously love your channel. You're demeanor and confidence is to me very quirky but I love it!
Thank you for a brilliant taste of spring. Yet another truly exceptional episode. Blessings ChefMike
Such a wonderful dish, I would like to try it! Can you cook some Hungarian dish?
This looks amazing. I'm totally going to make this.
Those look absolutely wonderful Bruno ! To make the risotto, you don't stir it constantly ?
+FitAnge S There are 2 school to making risotto.. Pouring the hot liquid little by little and stir forever or mine. Same results except that in my version you save time doing something else in between..
+Bruno Albouze LOL I'd rather your version. Thanks Bruno
+Bruno Albouze Baby you rock !!!
Bruno Albouze what frying pan do you use? Is it Le Creuset?
oh boy...angry sicilians on their way! italian here, chef Bruno, they are "technically" right, but who cares?! take it easy guys :O
Luv your Artistic Food Presentations!
Vous etes un artiste!!!! Toutes vos recettes sont superbes
French gratin would be a great idea bruno
Ça c juste divinal...MERCIII CHEF BRUNO 🌺💋
i like this recipe, i like to add this recipe in our banquet menu,
Very nice recipe thank
vraiment bravo chef Bruno Albouze, ce qui ma vraiment étonnais sont les techniques traditionnels, je sens que tu cuisine avec la sensation du goûts raffinés italienne et l'art de la présentation française :)
Remind me bout my sushi last night
Bruno is God of cooking
Sounds like a different version of arancini to what I'm used to. I make the saffron version which makes the inside orange as well
I'm your biggest fan , i love you and all your recipe .
I loved watching this guy, always flawless but, having watched him putting the asparagus with the RUBBER BAND ON into the hot water, that s it !!
Cool will try. Wonder if I could start this a day before need. Again relative simple but so beautiful
merhaba tariflerinizi yapmak istiyorum fakat ingilizce bilmiyorum tarifleri turkcede yazarmisiniz
OMG! This video is so beautiful, and music.., I will cry now from happiness 😢 Bruno, you are so cool, thank you so much for all your recipes and all that secrets of dishes of such level!!! I have tried already your carrot and coconut pies 😬😍😇 Wow!!! And I will try maximum recipes I will have time! 💪😙😙😙🙏❤️❤️❤️
Haven't seen a recipe in a while. Miss you
bonjour Bruno
Cela a l'air si facile avec vous . Merci beaucoup. C est marrant de vous suivre en anglais😉
Its looks yummy i have to try it
por favor Bruno!!!! Envia tus Recetas tanto de Repostería como de Culinaria traducida en Español por favor!!!!
Hello Chef Bruno.
*Question:* In this video you use a Global chef's knife (it looks like a 12 inch blade). Why do you use that knife rather than perhaps a more dexterous blade like an 8 inch (20cm) chef's knife?
Also, do you have a preferred brand of blades, such Global, or Wustof, or Henckles Pro S, etc.; and do you have a favorite "go-to" general purpose knife?
And do you have a particular knife that you suggest for general kitchen use?
It would be appreciated if someday you would do a video (or small series of videos) about knives, pots & pans, and suggested kitchen equipment.
*Thank you.*
Hey thanks! well, as soon as I get the right sponsorships I will. A good knife is the one you feel comfortable with. With a larger knife you do a lot..
when the vid started i thought it was Falafel stuffed with cheese XD.. Im glad it was Arancini
And that's how you make a perfect Risotto... Right... Mrs. Child welcome to the grow ups table. I've got exactly 2 minutes and you should be grateful.
Holy shit I can't handle this, that looks so good. Wow.
That's absolutely looks super duper delicious.. New subscriber here.
I lve Arancini.
You are the best Bruno👍👍👍💝💝💝
Je tombe sur cette chaine par hasard .... tu te gave Chef Bravo et merci ( ps: faut que j’apprenne l'anglais maintenant)
Your great job and greet chef outstanding ❤️
It's like italian sushi
I want to eat that so bad. Lol
You’re killin’ me, Bruno. I’ll be making this very soon.
9wda😘😘😘😘
I can make arancini now... 😛😛😛
A genuine chef
You are amazing and so generous to share your skill and recipes .. while many of the master-chef still making the money of their recipes and technic . I have tried lots of your recipes and follow the way you garnish the food .. I am the happy moms and wife who can serve the stylist and delicious food on the table for my family . Gratitude 🙏
super, je vais essayer!!!
That’s brilliant!
Looks delicious. Thanks
Oh my God. You are so great 🙂 Thanks herr Bruno.
franchement bravo! j adore toutes vos recettes. vous etes pour moi le Chef numero 1 sur le net. j aimerais bcp vous voir participer au concours de Top Chef. merci encore le visuel comme tjrs excellent je suis sure aussi bon a la degustation. Bruno Albouze just the best...
He's a magician.
Bruno u are my hero delicious video u are the best Bruno thank you
I like your job chef
Ohhh geez you're the man!
Wooooow wonderful
Wa nice dish thank you chef
maybe I'll try with mushroom risotto
Salut Bruno, fais nous des tomates farcies ! :D
J'adore ça.
This dude is just amazing!
Super chef
I'm surprised at the lack of angry Sicilians in the comments
Thank you so mutch.
Wow super delicious
HI Bruno can you please help me find the link to the fruit salad and verbena ice-cream i came across on one of your other dessert videos. Thanks
looks so amazing!!
Que bonito y rico .............لاتوجذ وصفات بالعربية
je suis fan!!!!! c est juste sublime!!!
Bruno is the real deal!
A big fan from Pakistan
very good chef
Omg eres un crack me encanta 😍😍😍👌
Please make a video about Salmon Coulibiac :D
I cooked the rice for 20 minutes and it was uncooked and gave it 5 minutes more and it's still a little bit uncooked. I still aded the butter and parmezan with hope that as it cool it will cook through. On the packet it said cook for 18 minutes. Oh no i don't know how to fix it. I think i did not fried the rice enough in the begining without the water because i was afraid to burn it.
gummybear gummybear well, depends on the rice... you cook till it’s done anyway - cooks must taste things out when cooking.. if under done it won’t cook more after any additions 😌
@@BrunoAlbouze Thank you so much! They came out great. I served them to my guest as an appetizer and they loved them so much that they ate them all and barely could eat anything after that. My beautiful turkey remained almost whole!!! I was so sad when i had to tear it to bits and stick it in the fridge. Now i have to eat turkey sandwiches everyday to finish it :))