I tried it a few days ago and it's ammmmmazing .. thanks for sharing !! though it took me longer than 15 minutes to get the rice actually well cooked, and I had to cook it on low heat with a lid on for an additional 5 to 10 minutes.
I swear to god I went to a fancy restaurant the other day near my house and they served me this with a Crispy chicken breast on top and it was out of this world. I can't believe I've found the recipe for it. Thank you.
I made it and just tasting it right now, it tastes incredible, thank you soooo much for teaching me this amazing food, btw i live in Iran where we have fresh and high quality saffron so i had to try it ❤️
Looks great! I prefer mine to the consistency as yours - slight al dente. Risotto with the texture of over-cooked Christmas porridge always saddens my heart. Never done this with a simple vegetable broth. Makes sense though - more delicate, I guess? In fact, I'm going to try it right now.
Not really overcooked :) it's creamy in terms of sauce (butter and parmigiano) while the rice still maintains its texture (that is why I toast the rice before the broth and cooking process happens). But yes, it is also definitely not cooked "al dente" as I'm not a big fan of tough rice, but hey...it's about personal taste in the end! :) Thanks for watching!
You can use any ingredient you would like and use the same process to make a very good risotto. Possibilities are kinda endless here! Thanks for watching!
This is not how you cook risotto (at least not the Italian, original way) even though it's incredibly similar (and bravo for that). It's very simple. You start by browning butter and onions (or "soffritto", which is a mix of celery, carrot, and onion) in the pan. Then you add the rice and you toast it for a couple minutes. Now simmer with white wine and wait for the alcoholic part to evaporate. Start adding broth (the original recipe uses meat broth, but you can use vegetables broth if you want a lighter alternative) little by little until the rice is cooked al dente, and just before it really is cooked, the saffron. Now turn off the heat and put butter and parmigiano reggiano in the risotto, in a phase which is called "mantecatura". Start mixing right in the pan and let it there for a minute or two, with the lid on, then enjoy! Simple yet amazing. I personally cook it at least once a week (risotto in different variants, that is). It's a dish almost as revered as pasta in northern Italy. PS: please NO parsley on a saffron risotto!
@@MileZeroKitchen I really want to stress this, because I may have come off as super pretentious: you didn't do a bad job whatsoever, and at the end of the day everyone has their own tastes! I just wanted to highlight how risotto is generally cooked in northern Italy because that's what I grew up with and what I love the most. Keep grinding though!
@@ghsf1234 ma certo ti capisco perfettamente. Noi italiani siamo super legati alla tradizione e quando vediamo qualcosa di sbagliato o comunque "diverso" tendiamo a cercare di spiegare il metodo originale. Come hai detto tu, alla fine e' solo una differenza di gusto, ogni ricetta che preparo qui sul mio canale non e' svolta a seguire la beneamata tradizione, ma a cucinare con passione cercando di ricreare dei sapori con cio' che trovo dove vivo. Grazie ancora del commento. Ciao
The Risotto It is not on the wave and in my opinion before the broth should be put half a glass of dry white wine .... otherwise the execution is perfect.
Paky, thank you so much for watching and taking the time to leave a comment. So, there is a lot of misconception of what exactly is the risotto on the wave (risotto all'onda in italian). If you mean that this is not Risotto all'onda because I didn't shake the pan/rice when adding the butter and cheese...then no, this is not "on the wave". But to me, the move is just a fancy way for a fancy name. I am pretty sure nothing change in the flavour. Probably I could have left it a bit on the creamy side, yes. In terms of the wine, no, I didn't think the recipe needed it, but if you want to try the recipe following the italian traditional recipe "risotto alla milanese" then, yes, you'll need dry white wine! All the best!
@@MileZeroKitchen thanks for your kind reply. Esattamente, avrei spento un pò prima per tenerlo meno sodo, ma tieni presente che il riso all'onda esiste solo quando è appena fatto e ancora caldo, come il riso si raffredda diventa sodo naturalmente. Un forte abbraccio e continua così !!!!!!! ;)
I drank it all! :D Thanks for your comment Steven, and thanks so much for watching. I didn't feel the need to use white wine in this recipe, as the broth is already fully flavoured. A typical recipe might call it in, I just thought it didn't need it. Have a good day!
@@Spagnolo56 Grazie del commento, la prossima volta provero' a lasciarlo piu' bagnato. Risotto viene detto "all'onda" dalla mantecatura in padella quando si muove la pentola con un colpo secco (non quando lo sbatti da sotto il piatto).
@@MileZeroKitchen ah sei italiano, hai ragione sulla padella, cercavo di spiegarmi in inglese per far capire il giusto grado di cremosità e vedendo che battevi sotto il piatto cercavo di far passare il concetto rispetto a quello che si vede nel video, purtroppo non ho la più pallida idea di come si possa dire in inglese "spadellare", mio limite, non parlo bene inglese. Comunque da chef lombardo, ti ringrazio perchè hai elaborato bene la ricetta e questo è importante per diffondere agli stranieri una corretta cultura della cucina italiana, non è così scontato. Quindi grazie. ;-)
PLEASE DON'T FORGET TO SUBSCRIBE! MORE RECIPES ARE COMING VERY SOON! :) :) :) goo.gl/WWsYyX
I tried it a few days ago and it's ammmmmazing .. thanks for sharing !! though it took me longer than 15 minutes to get the rice actually well cooked, and I had to cook it on low heat with a lid on for an additional 5 to 10 minutes.
I'm very happy you tried it and you had amazing results! Thanks for watching!
I swear to god I went to a fancy restaurant the other day near my house and they served me this with a Crispy chicken breast on top and it was out of this world. I can't believe I've found the recipe for it. Thank you.
Happy to help! Thanks for watching :)
I made it and was awesome,really tasty 😋. Thanks for great receipt 👍🙏
Love your channel. All the best!
Thank you so much!
I thought we indians liked butter but Italians you won
Thank you chef.i like panino sandvich.
Spot on
THIS CHANNEL IS SO UNDERRATED!
Thank youuuu!!!! :)
I made it and just tasting it right now, it tastes incredible, thank you soooo much for teaching me this amazing food, btw i live in Iran where we have fresh and high quality saffron so i had to try it ❤️
I'm so glad I helped! :) Enjoy
@@MileZeroKitchen ❤️
I did it last night it was amazing🙏🏼
Thanks for trying, I am so glad you liked the recipe!! And thanks a million for watching!!
Mile Zero Kitchen and thanks a million for this great video🙏🏼
To my star brought me here(only true bl fans can relate)😂😂😂😂
Plzzzz i ran to RUclips after the last episode as fast as i can 😩😩
Me too😂😂
Looks amazing
Can i use bouillon (stock cube) to substitute for the stock?
Of course! :)
no its fucking illegal
Can I ask that how long that you boil the Stalks Celery, Garlic clove and the Onion.
Vincenzo cassano brought me here
Looks great! I prefer mine to the consistency as yours - slight al dente. Risotto with the texture of over-cooked Christmas porridge always saddens my heart. Never done this with a simple vegetable broth. Makes sense though - more delicate, I guess? In fact, I'm going to try it right now.
Not really overcooked :) it's creamy in terms of sauce (butter and parmigiano) while the rice still maintains its texture (that is why I toast the rice before the broth and cooking process happens). But yes, it is also definitely not cooked "al dente" as I'm not a big fan of tough rice, but hey...it's about personal taste in the end! :) Thanks for watching!
@@MileZeroKitchen By al dente, I meant that the rice still has some texture... I don't think "crunchy" risotto is a thing. :)
@@RedRisotto we're on the same page then! ;)
Wawo looking so delicious
Thanks for watching!
Looks so good x
Thank you Karen!
Great dish! Thanks
And thanks to you for watching! :) Appreciate it.
is it okay without saffron? or what can I replace it with?
You can use any ingredient you would like and use the same process to make a very good risotto. Possibilities are kinda endless here! Thanks for watching!
how can you made saffron rissoto without safron? :D the name would be only Rissoto if without saffron heheheeeeee
how long do u need to cook the veg stock?
Around 30-45 min
Just some tips for people who want to actually try this, finely dice the onions, nothing is worse than big chunks of onion in your risotto
Vincenzo brought me here. He ordered saffron risotto in the Korean drama.
AMAZING YUMMY 😋LOVELY SAFFRON C THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
This is not how you cook risotto (at least not the Italian, original way) even though it's incredibly similar (and bravo for that). It's very simple. You start by browning butter and onions (or "soffritto", which is a mix of celery, carrot, and onion) in the pan. Then you add the rice and you toast it for a couple minutes. Now simmer with white wine and wait for the alcoholic part to evaporate. Start adding broth (the original recipe uses meat broth, but you can use vegetables broth if you want a lighter alternative) little by little until the rice is cooked al dente, and just before it really is cooked, the saffron. Now turn off the heat and put butter and parmigiano reggiano in the risotto, in a phase which is called "mantecatura". Start mixing right in the pan and let it there for a minute or two, with the lid on, then enjoy! Simple yet amazing. I personally cook it at least once a week (risotto in different variants, that is). It's a dish almost as revered as pasta in northern Italy.
PS: please NO parsley on a saffron risotto!
Grazie del commento Federico, e della spiegazione in dettaglio. La prossima volta sicuramente faremo di meglio! Un saluto.
@@MileZeroKitchen I really want to stress this, because I may have come off as super pretentious: you didn't do a bad job whatsoever, and at the end of the day everyone has their own tastes!
I just wanted to highlight how risotto is generally cooked in northern Italy because that's what I grew up with and what I love the most. Keep grinding though!
@@ghsf1234 ma certo ti capisco perfettamente. Noi italiani siamo super legati alla tradizione e quando vediamo qualcosa di sbagliato o comunque "diverso" tendiamo a cercare di spiegare il metodo originale. Come hai detto tu, alla fine e' solo una differenza di gusto, ogni ricetta che preparo qui sul mio canale non e' svolta a seguire la beneamata tradizione, ma a cucinare con passione cercando di ricreare dei sapori con cio' che trovo dove vivo. Grazie ancora del commento. Ciao
@@MileZeroKitchen ti giuro che non avevo capito fossi italiano sorry ahaha. Buona fortuna per tutto!
@@ghsf1234 hehe sì l'avevo notato
The Risotto It is not on the wave and in my opinion before the broth should be put half a glass of dry white wine .... otherwise the execution is perfect.
Paky, thank you so much for watching and taking the time to leave a comment. So, there is a lot of misconception of what exactly is the risotto on the wave (risotto all'onda in italian). If you mean that this is not Risotto all'onda because I didn't shake the pan/rice when adding the butter and cheese...then no, this is not "on the wave". But to me, the move is just a fancy way for a fancy name. I am pretty sure nothing change in the flavour. Probably I could have left it a bit on the creamy side, yes.
In terms of the wine, no, I didn't think the recipe needed it, but if you want to try the recipe following the italian traditional recipe "risotto alla milanese" then, yes, you'll need dry white wine!
All the best!
@@MileZeroKitchen thanks for your kind reply. Esattamente, avrei spento un pò prima per tenerlo meno sodo, ma tieni presente che il riso all'onda esiste solo quando è appena fatto e ancora caldo, come il riso si raffredda diventa sodo naturalmente. Un forte abbraccio e continua così !!!!!!! ;)
Where’s the wine?
I drank it all! :D Thanks for your comment Steven, and thanks so much for watching. I didn't feel the need to use white wine in this recipe, as the broth is already fully flavoured. A typical recipe might call it in, I just thought it didn't need it. Have a good day!
But why is the fork grinding on the plate like that though! 😩
sorry this looks amazing btw
You forgot on Wine:(((
🙏❤👍
It would make the video lesson more interesting if there was a bit of narration. Like someone speaking. As in a human being.
Yeah... Stopped the video after the second plate scrape.
Great recipe but I had a problem with the rice, it was not well cooked it was a hard.
Oh no! Always test the rice, very important!
add a bit more stock step by step, still the rice is perfect.
@@Spagnolo56 Grazie del commento, la prossima volta provero' a lasciarlo piu' bagnato. Risotto viene detto "all'onda" dalla mantecatura in padella quando si muove la pentola con un colpo secco (non quando lo sbatti da sotto il piatto).
@@MileZeroKitchen ah sei italiano, hai ragione sulla padella, cercavo di spiegarmi in inglese per far capire il giusto grado di cremosità e vedendo che battevi sotto il piatto cercavo di far passare il concetto rispetto a quello che si vede nel video, purtroppo non ho la più pallida idea di come si possa dire in inglese "spadellare", mio limite, non parlo bene inglese. Comunque da chef lombardo, ti ringrazio perchè hai elaborato bene la ricetta e questo è importante per diffondere agli stranieri una corretta cultura della cucina italiana, non è così scontato. Quindi grazie. ;-)
@@Spagnolo56 grazie ancora per aver visto il video. E tanti saluti all'Italia (da italiano all'estero). :)
ur knife is dull
It's just a mushy rice. With unhealthy amount of butter!!!
So much wrong in this video