Hi Joel, it's Mike Florence and I trust you and Whiskey are well. I'm a fairly new subscriber and would like say why for anyone reading these comments who hasn't yet subscribed. This delicious Risotto recipe is a good example of why I'm pleased to be a part of your community of loyal subscribers. High quality photography, clear demos of professional culinary techniques, next level and fine-dining recipes, a little good humour WITHOUT in-your-face presentation. Long may you run Chef Joel. Cheers for now, Mike.
I'll love to make the stock from scratch. Thank you for sharing the recipe of an ultimate comfort food. Though I make risotto quite often haven't tried with asparagus before. Your videos are a work of art; theutepetic to watch. Whiskey is so well behaved, better than many human beings I suppose. Have a wonderful Friday and weekend Chef❤❤.
I didn't have my first risotto until my early 30's in a small Chicago restaurant. I have never looked back and delight when I tell friends we're having rice . . . Always fun to watch their shocked, surprised and joyful faces . . . Good stock is the key. A few weeks ago I watched a chef refused to "stir" his risotto; instead he "shimmied" which, he contends, makes it creamier. Such great asparagus now appearing . . . Thanks for posting and sharing.
Risotto and asparagus is a great combination. Usually I never cook asparagus I use in the can . But this time I will try to do . I love Risotto . Italian food is my favorite 😋 Thank you so much for your wonderful recipes . Hugs from Utah . 😋🤍🌟🌷
I just bought a bunch of asparagus a couple of days ago this recipe will be wonderful with salmon tonight.thx Joel. Whiskey is so adorable .❤Have a great weekend.🥰🇺🇸🇦🇺
I never tried making a Risotto by myself... but after watching this and the Fact, that's acutely Asparagus-Time here in Germany, i'll give it a try... Thanks again Chef! 👍👍
Thanks so much BB, you just taught me something, I never realised there was an actual name for the tossing. I toss everything, always been a big tosser! 🤣
What I love so much here at RECIPE 30 is that you make the effort to teach us how to cook right, Chef Joel.. and I'm always truly grateful to you for that.🌷 I'll take your advice and try not to get a mushy texture that can turn gluey, and aim for a firm bite, your ASPARAGUS RISOTTO looks incredible with the shade of green of the asparagus.. Its color encourages me to start cooking it now..!!
Exactly how I make mine , however I have never used asparagus in my risotto, always zucchini or mushroom or peas . I seve asparagus as a side dish but am definitely going to give this a try as they are in season. Thank you for sharing.
Dude,you are a beast in the kitchen. Great,easy delicious recipes...and the time to cook them is fantastic. Wow,wow, wow. Love your channel ❤❤ Hey, to Whiskey 🐶 I have A Siberian Husky...he's adorable but I wish he had manners like Whiskey 😂 He's nosey and have to be everywhere I am. I even got him his own pet (a cat ) they love one another but she just as bad as he is😂😂😂😂😂
Hi Joel, you know I love cooking, and I love risotto, but doing it....not patient ! This is not therapy for me 😂 But on the other hand I love asparagus too ! Whiskey chewed the meat !!! amazing 🤩
Oliv, it's only 20 minutes, you listen to nice music, pour yourself a glass of wine as you cook, before you know it it's done quicker than Whiskey gulping a piece of meat! 🥩 🤣
I 💘 Wiskey I adore dogs 🐕I am very lucky to wash your cooking for me is a beautiful art a magnificent contrast of colors a beauty please do not change keep it like this for ever Ligia Crane Bonne apatite Bonne change
I boil the steals a bit then I whisk them in a food processor with some of their cooking water and I add that cream during the cooking. It will make the dish more creamy and the rice will turn slightly green and the asparagus flavor will be more distributed
Chef Joel, i wonder if it’s a good idea tossing the rice? 🤔 you want it to cook ‼️ Better leave it in the pan and just stir it waiting to absorb the broth ‼️🤗 my opinion 🐝
Hi Joel, it's Mike Florence and I trust you and Whiskey are well. I'm a fairly new subscriber and would like say why for anyone reading these comments who hasn't yet subscribed. This delicious Risotto recipe is a good example of why I'm pleased to be a part of your community of loyal subscribers. High quality photography, clear demos of professional culinary techniques, next level and fine-dining recipes, a little good humour WITHOUT in-your-face presentation. Long may you run Chef Joel. Cheers for now, Mike.
Thank you so much Mike, truly appreciate your kind words! Joel.
Whiskey and the perfect recipe is definitely therapeutic watching! 🥰
I'm glad ❤
The way you incorporate different techniques and flavors really sets this recipe apart. You've definitely elevated my cooking game! 👌😎
Happy it's helping you! ❤
I'll love to make the stock from scratch. Thank you for sharing the recipe of an ultimate comfort food. Though I make risotto quite often haven't tried with asparagus before. Your videos are a work of art; theutepetic to watch. Whiskey is so well behaved, better than many human beings I suppose. Have a wonderful Friday and weekend Chef❤❤.
Thanks so much, you have an awesome one too!
Great looking recipe. thanks for feeding your beautiful dog.
Thank you, sadly we lost him 6 months ago. 😭
I make this regularly, but with organic salmon added. Gorgeous recipe that begs for a glass of chilled Gewurtzraminer.
It's really so good icant wait for cooking it 👍🏻. Thank you chef and whisky for sharing 🦮🥰😻😻😻😻😻
My pleasure 😊 Hope you like it!
Joel me gusta ver lo que cocinas y he aprendido mucho a pesar que soy nueva en tu canal extrano a tu fiel amigo.
Ohh the pepper grab! The signature move just hit the next level
Thank you so much! Enjoy it!
I didn't have my first risotto until my early 30's in a small Chicago restaurant. I have never looked back and delight when I tell friends we're having rice . . . Always fun to watch their shocked, surprised and joyful faces . . . Good stock is the key. A few weeks ago I watched a chef refused to "stir" his risotto; instead he "shimmied" which, he contends, makes it creamier. Such great asparagus now appearing . . . Thanks for posting and sharing.
There's different techniques for sure, whatever get the results I'm all for it. Enjoy!
Thank-you Chef Joel, for sharing all your recipes. Love'em ❤
Glad you like them! ❤
Risotto and asparagus is a great combination.
Usually I never cook asparagus
I use in the can .
But this time I will try to do .
I love Risotto .
Italian food is my favorite 😋
Thank you so much for your wonderful recipes .
Hugs from Utah .
😋🤍🌟🌷
My pleasure! I actually don't mind tinned asparagus but it's a totally different taste. Either Way. enjoy!
I just bought a bunch of asparagus a couple of days ago this recipe will be wonderful with salmon tonight.thx Joel. Whiskey is so adorable .❤Have a great weekend.🥰🇺🇸🇦🇺
Thanks Marjorie, you too! ❤
@@recipe30 Made it last night…simply delicious.😋🙏🏻again Joel.🦋
I never tried making a Risotto by myself... but after watching this and the Fact, that's acutely Asparagus-Time here in Germany, i'll give it a try... Thanks again Chef! 👍👍
Happy to hear that, hope you enjoy it Mike!
Looks delicious....never had risotto or asparagus I would try this recipe 😊
Hope you enjoy
It's a pleasure to watch. If it weren't for the 8943 miles to fly, I'd like to invite myself to dinner. 😉👍
That's a precise distance! But just incase 'll set up an extra plate.
This looks absolutely delicious...cannot wait to try...Thank you from Canada..
My pleasure Anne!
I love this cooking account he is amazing i wish he never stop 🙏🙏😍😍😍 thank you for learning us easy cooking 🧑🍳
My pleasure 😊
Perfettó thank you meal prep sorted for tonight ❤ Joel music choice is brilliant 👍
That's great Pauline, glad you also liked the relaxing music.
Beautiful recipe, Chef! Risotto is a delicacy in my opinion. And mastering the all'onda toss is not easy but you have it down. Good for you.
Thanks so much BB, you just taught me something, I never realised there was an actual name for the tossing. I toss everything, always been a big tosser! 🤣
I have been watching your cooking until the end. Well done, great, my friend. Good luck, enjoy the food, Chef.😋😋😋😋
What I love so much here at RECIPE 30 is that you make the effort to teach us how to cook right, Chef Joel.. and I'm always truly grateful to you for that.🌷
I'll take your advice and try not to get a mushy texture that can turn gluey, and aim for a firm bite, your ASPARAGUS RISOTTO looks incredible with the shade of green of the asparagus.. Its color encourages me to start cooking it now..!!
Glad you find helpful and inspirational, hope you enjoy Sama!
Hello Chef, this looks absolutely delicious. Love the Parmesan Cheese that you added. Will definitely try. Thank you for sharing. Best Regards.
Cheers Pierre, the cheese makes a huge difference.
Looks delicious 😋 😍 👌..will make this tonight 😋. Thank you chef for this video 📹 😋 😀
My pleasure!
This is a work of art, brother.
Thanks my friend!
Magnific and great, this is delicious, thank you very much ! ❤❤❤🌷🎉
My pleasure Diana!
Люблю, ризотто со спаржей. Сытно и вкусно! Еда , без проблем, 😊I love risotto with asparagus. Nourishing and tasty! Food, no problem,😊
Hi, chef joel me gustan mucho sus recetas y me encanta ese hermoso niño❤🐕
Never had asparagus before but you have inspired me to buy ....and to cook by adding stock..... excellent method!! Thanks! Looking forward to more....
Wonderful! Enjoy it!
You’re gorgeous videos remind me to make dishes I haven’t made in a while. It’s time for me to make risotto again. From Southern California with love💋
It's funny how we can sometimes forget to make meals we enjoy. I do it all the time too! Much love! Joel.
hi from turkey i love your job ❤
Gorgeous recipe ! ❤
Thank you 😊
Wundervoll thank you l was just looking for risotto recipe❤
My pleasure 😊
You are very good.
From Greece.
Thanks my friend!
Comfort food. 😋 Simple and delicious vegetable stock. No excuse not to make it from scratch. ❤
Yes I would prefer people didn't buy it. Cheers Carol! ❤
That's a really great recipe!👍
Complimenti Chef Joel is a beautiful recipes my Favorit grazie .
Ciao Whiskey 🥰 bellissimo😊😊
Cheers Silvana! Grazie
Looks delicious. Thanks, chef!
My pleasure!
Thank you 🌹 ❤️
You are so welcome
Merci beaucoup chef
Delicious very nice yummy 👌😍
Exactly how I make mine , however I have never used asparagus in my risotto, always zucchini or mushroom or peas . I seve asparagus as a side dish but am definitely going to give this a try as they are in season. Thank you for sharing.
My pleasure, enjoy it with asparagus!
Mamma mía,this looks delicious❤❤❤
Dude,you are a beast in the kitchen. Great,easy delicious recipes...and the time to cook them is fantastic. Wow,wow, wow. Love your channel ❤❤
Hey, to Whiskey 🐶
I have A Siberian Husky...he's adorable but I wish he had manners like Whiskey 😂
He's nosey and have to be everywhere I am. I even got him his own pet (a cat ) they love one another but she just as bad as he is😂😂😂😂😂
Glad you like the channel Deb! Funny about your pets! 🤣
Hi Joel, you know I love cooking, and I love risotto, but doing it....not patient ! This is not therapy for me 😂
But on the other hand I love asparagus too !
Whiskey chewed the meat !!! amazing 🤩
Oliv, it's only 20 minutes, you listen to nice music, pour yourself a glass of wine as you cook, before you know it it's done quicker than Whiskey gulping a piece of meat! 🥩 🤣
@@recipe30 I know that, and it's whiskey for me, my english is french, but I'm a bit irish ! 🤣
Thanks for sharing!
Delicious!
Merci beaucoup chef
Mon plaisir
Yum!
That’s it..Yum!
Brilliant work. Subbed!
Все очень профессионально
I’m actually not a massive risotto fan but this looks bloody delicious, thanks for the recipe, love to Whiskey ❤
There's a lot of rice meals out there called risotto, that resemble nothing like a real risotto. I'm sure you will love a good one. Love passed on!
@@recipe30 ❤️
A true symphony of flavors! 🎼🍽 Go>>>
I 💘 Wiskey I adore dogs 🐕I am very lucky to wash your cooking for me is a beautiful art a magnificent contrast of colors a beauty please do not change keep it like this for ever Ligia Crane Bonne apatite Bonne change
Thank you so much 😀
Excuse me chef - what brand of pan and stewpan did you use it this video?
I boil the steals a bit then I whisk them in a food processor with some of their cooking water and I add that cream during the cooking. It will make the dish more creamy and the rice will turn slightly green and the asparagus flavor will be more distributed
Whiskey❤
Chef Joel, i wonder if it’s a good idea tossing the rice? 🤔 you want it to cook ‼️ Better leave it in the pan and just stir it waiting to absorb the broth ‼️🤗 my opinion 🐝
Tossing releases more starch rendering a cremier finish.
Music is good.
👍🏻👍🏻👍🏻👍🏻👍🏻
👍
Is Whiskey vegetarian ??? rs
Not even .00001 percent!😅
The stock should be always boiling when making risotto
Watching after Whiskey passed
The chopped red onions should be fried first, then add the rice continue toasting it, then the wine etc etc. Did not see the red onions fried at all
It's a shallot, and it just needs to be gently cooked until it's softened, not fried. ruclips.net/video/TCjC1lIUuVo/видео.html
What happened to Whiskey's leg? Poor doggy
He's not well unfortunately. Blood test.
@@recipe30 Oh, poor furry guy... I hope he gets well soon! 🍀
No disrespect bt fr us indian risotta is veryy close to a khichdi
I'm not surprised. Now you've inspired me to make the next recipe Indian style.