this recipe works. it was very good. i do wish that it had some kind of amounts because when you first make a dish you do not know. ours was good but way too cheesey (we used 200 g on 200g dry rice, i guess that was too much) and the truffles (40g) were just a hint of taste. although they were not black truffles but summer truffles. i recommend adding salt only when the risotto is done because ours didnt need any at all.
I immediately saw what I did wrong with my risottos so far. I washed my rice. Less starch results in worse texture. thank you! :D what would you think of a video listing your favorite spices/seasonings and how to properly use them? Just throwing them in mid-cook is not always the perfect answer, right?
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Looks great. I especially enjoyed the Chef explaining the "why", and his restaurant knowledge
Looks amazing
it did helped that you talked a lot. this is what i was looking for. Thank you for this!
Thanks for the video, nailed it first time thanks to your great technique
this recipe works. it was very good. i do wish that it had some kind of amounts because when you first make a dish you do not know. ours was good but way too cheesey (we used 200 g on 200g dry rice, i guess that was too much) and the truffles (40g) were just a hint of taste. although they were not black truffles but summer truffles. i recommend adding salt only when the risotto is done because ours didnt need any at all.
Great video, Chef. Thank you!
I immediately saw what I did wrong with my risottos so far. I washed my rice. Less starch results in worse texture. thank you! :D
what would you think of a video listing your favorite spices/seasonings and how to properly use them? Just throwing them in mid-cook is not always the perfect answer, right?
I was gifted black truffles from our son so I am looking good recipes. This looks yummy.
i like this video.
is the risotto in hells kitchen cooked before service?
Yes
It’s “O-sec” not “aw sec.” It’s French. But great video and instruction.
Your stock is not hot enough and you put too much of it in at the beginning. Also you are most definitely not stirring enough.
Thats being too nit-picky. It’s all about the finished results. If it’s creamy and delicious and rice is tender it’s a pass.