RISOTTO CACIO E PEPE (Ti svelo il Trucco per farlo Cremoso e Saporito) Ricetta di Chef Max Mariola

Oggi vi conquisto con la ricetta Risotto Cacio e Pepe! Vi porto nel cuore della cucina italiana con una ricetta che è pura poesia per il palato. Pronti a scoprire il trucco per un risotto cremoso?
⭐ VUOI VEDERE ALTRE VIDEORICETTE? ISCRIVITI AL CANALE ➡️ https://bit.ly/3njrGyQ

Amici, preparatevi a un viaggio all’insegna del gusto e della tradizione. Nel video di oggi vi svelo tutti i segreti per preparare un risotto cacio e pepe cremoso e saporito, un piatto che racchiude tutta l’essenza della cucina italiana in ogni irresistibile boccone.
#cacioepepe #risotto #ricetta

La ricetta risotto cacio e pepe che vi propongo non è solo deliziosa, ma anche incredibilmente facile da realizzare. Per chi cerca qualcosa di speciale, il mio risotto cacio e pepe gourmet è la scelta perfetta, un piatto che sorprenderà tutti per la sua raffinatezza e il suo sapore unico.

E se pensate che fare il risotto cacio e pepe sia complicato, lasciatevi sorprendere dalla mia risotto cacio e pepe ricetta facilissima. Vi mostro passo dopo passo come preparare il risotto cacio e pepe, con consigli e trucchi per renderlo sempre cremoso e sfizioso.

In questo video, scoprirete che cucinare bene e coccolarsi in cucina è semplice e divertente. Che si tratti di un risotto cacio pepe leggero e sfizioso per una cena informale o di un cacio e pepe risotto da veri gourmet, la magia sta nell’amore e nella passione che mettiamo in ogni piatto.

E ricordate, amici, il segreto sta nel bilanciamento perfetto degli ingredienti e nella cura dei dettagli. Quindi, preparatevi a imparare con me, Chef Max Mariola, come fare il risotto cacio e pepe in modo che sia sempre un successo.

Indossate il vostro grembiule, affilate i vostri mestoli e unitevi a me. Sarà un viaggio delizioso, ricco di sapori e di allegria. Pronti a cucinare? Allora, via! Buon divertimento e soprattutto… buon appetito! 🎉👨‍🍳🍽️

🔥 PREPARAZIONE:
00:00 RISOTTO CACIO E PEPE
00:17 INGREDIENTI
00:55 PREPARARE IL BRODO
03:01 TOSTATURA DEL RISO
03:45 SFUMATURA DEL RISO
05:22 MIX DI PEPE
06:31 MIX DI FORMAGGIO PECORINO
07:27 L’INGREDIENTE SEGRETO
08:02 MANTECATURA
08:48 IMPIATTAMENTO
09:31 FACCIAMO UN BRINDISI
09:43 MOMENTO ASSAGGIO

🍝 INGREDIENTI:
Riso Carnaroli
Formaggio pecorino romano, pisano e marchigiano
Carote
Porro
Sedano
Cipolla
Limone
Pepe nero
Pepe di Sichuan
Olio e.v.o. di https://www.frantoiofranci.it/

Di ricette di risotti ne ho fatte tante, eccone qui qualcuna!

✅ https://youtu.be/–RU-JURKNw

✅ https://youtu.be/QAVPH_HoOf4

✅ https://youtu.be/v10J-M7jgeg

RINGRAZIAMENTI SPECIALI 🙏

🍷 Conegliano Valdobbiadene DOCG Brut Millesimato di Cantine Valdellovo
Shop on line: https://valdellovo.com/shop-vini/
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YouTube: @Valdellovo

OLIO E.V.O DELICATE di Frantoio FRANCI (Toscana)
Sito web: https://www.frantoiofranci.it/
Facebook: http://www.facebook.com/frantoiofranci/
Instagram: http://www.instagram.com/frantoiofranci/
YouTube: @frantoiofranci6523

📚 Adori i libri di ricette? Ecco i libri di Max!
📕 The Sound of Love: https://maxmariola.com/prenota-ora-il-libro-max-mariola/

Segui Max :
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📮 Business email info@maxmariola.com

Mmm… Mmm! No, you cannot understand! Here you can really feel the pastures, with the sheep that ate it. Two grains. Oh well, “two grains” so to speak. Look at the hand… I’ll drive you crazy!

If I tell you Cacio e Pepe, what comes to mind? The pasta. No! Let’s make risotto! Here you go, I’ll make you a mouth-watering risotto. Main thing: the broth! Ingredients: carrots, leek, celery, onion. Then, as regards the risotto: lemon, black pepper, Sichuan pepper, three pecorino cheeses. Roman pecorino,

Marche pecorino and Pisan pecorino. Oh, what a blend I’ll make for you! Fundamental thing: aren’t we going to put butter?! Look at the hand… I’ll drive you crazy! Look at this, look at this… This is Frantoio Franci’s “Delicate”. The Frantoio Franci monocultivar is made from crazy olives, they make this

Oil which is a cream. It’s not an oil, it’s a cream. Then, Franci – damn! – you make some spectacular stuff! Leek… it’s ready! Carrots: peel them straight away… Oh, don’t ruin everything with the broth, the one you buy, please. OK? Don’t be fooled, eh? The powder, the

Brick, the alchemy things… Do it at home, it’s the best thing. Celery, two nice ribs and off you go. We do it like this, we cut it. We give it a rinse because celery is insidious. It’s closed, so

The earth nestles in there and doesn’t move. Then when you remove the ribs, you can easily wash it. Let’s not let them look in our pockets, let’s even put a nice onion. Tié! Celery, leek and carrots. A drop of oil and let it brown.

But I want to tell you something else: imagine… We have to make Cacio e Pepe rice, but what should this broth taste like? Besides vegetables, how do you see pepper? Two grains. Oh well, two grains so to speak, of black pepper and Sichuan pepper. So we toast them too. Toast everything, well browned.

It’s even better this way. Smell the pepper! It stings my nose. If you have ice, pour in ice, if not, cold water. Aaah… And now let it boil for about half an hour. But don’t stop, we have things to do. Let’s make rice, we have to

Toast it. So, forget the butter! You have to forget it, forget it today. So, let’s use this amazing oil… Mmmm… Do you know why I chose this oil? I got a little greasy. It has slightly

Spicy notes, similar to black pepper. And then, the fundamental thing, do you know what it is? It’s creamy and almost feels like slightly melted butter. It’s nice, it leaves your mouth feeling amazing, even clean. And then

Pinch just right… Oh my goodness, I’m already imagining when I’m going to cream the risotto… Now let’s toast the rice… Here it is, that’s enough. Now we have to create that beautiful blouse around the grain, each grain of rice. So what happens? The starch, the rice – this one is

A Carnaroli – releases it slowly. Because, if you don’t toast it, it becomes a mappazzone. Instead here we will have crazy cooking as it will remain quite al dente, and then releases the starch slowly… Look at how the grain is becoming, it is translucent. You see? It is no longer as opaque as

Before. This is how it was before, look. Look, that’s how it was. And look at the grain now as it is… Beautiful, isn’t it? Roasting is a light thing, it must not be too strong otherwise

You will burn the bean. If we blend it, we blend it properly, okay? Today we have Valdellovo! This is a vintage Conegliano Valdobbiadene Prosecco Superiore DOCG Brut. Don’t be scared, it doesn’t cost that much. Aaah! Let’s blend, as we need to give some acidity to this rice.

When you no longer smell the alcohol, now it’s still there because my nose burns, we add the broth. If you did it right! Add it little by little. The first broth you add should almost cover all the rice. Look… See?

I have to put the pecorino there, inside that rice. What if we also added “two drops” – as they say in my house – of pecorino to this broth? Come here! This is the pecorino from the Marche, and

We pour it in here. Tié! A piece of pecorino from Pisa, therefore Tuscan… Look at the colors, how different they are, look. They are all different pastas. And we put this in too. What will this broth be like? To die for!

Now slowly continue adding the broth. How much time is required? There is nothing to do, with rice it takes 17 minutes. Put your soul at peace, then calm down and have another drop of prosecco…

A pinch of salt… If you want you can also put a little salt in the broth, so you will already have a tasty broth. So now you have everything in the broth that you will then also put in the rice…

The pepper, the aromas of the pecorino cheeses, you have the vegetables, you have everything. Take very few Sichuan peppercorns as it is very strong, it is very aromatic. You break it with by knife… Aaaah, you can’t understand

How good it is! Don’t put it on right away, we’ll put it later. And with this, load the grinder. Hey, you have to use this to grind this pepper. Or you can also do it with a mortar. Damn what an idea you gave me! Black pepper, go

Like this! A little Sichuan pepper… Huh? Look at the blend I’m about to make for you! Huh? Ta! Ta! Ta! Then the mortar… Oh, have you seen what stuff I have? Huh? Don’t ask me where I bought it… Do you know where I bought this one? I bought it in Bali… Look how

Cool… Damn! To make it even more fragrant, you can lightly toast it. But then we put it in a dish containing hot rice, so it will still enhance the aromas of the pepper. Look how beautiful, dude! Now we have to make this pecorino cheese mix. Let’s start with this one.

Guys, don’t go crazy like me. In the sense that if you have it at home it’s fine. If anything, if you want to indulge yourself, buy a couple of ounces of each pecorino cheese, so that you will have it left

At home. You don’t have to buy it just this once. And you have fun tasting the different flavors, don’t you? As there are those that are a little more flavourful, those that are less flavourful… Have fun! This here is Pisan pecorino.

And then here there is a crumb of the Roman one. Tié, look. Well, look at this stuff! Tié, look at the snowfall! Here you can really feel the pastures, and what the sheep ate… Aaaah! Mmmm… Almost there! So, stop now. Okay? Turn everything off. Now first put

Some pepper… So there’s this mix of scents: spicy, slightly spicy, refreshing… Then – hey! – a nice grated lemon. But wait, it’s not over! Add a little juice too… There was a lady who made Cacio e Pepe pasta and always added a little lemon juice. It was a fairy tale!

It was delicious! Then the oil, plenty of it… Another drop of broth… A little, a little, a little… There’s not much pepper, I want to add a little more… Go! Damn, smell that scent! And now, The Sound Of Love, guys! Even planes are passing by to see this show! No, you can’t understand!

You can’t understand! You absolutely have to do it again! Otherwise you will miss out on this perfume! Look how it goes down… I put it in the center because I don’t want to cover the writing The Sound of Love, look… Pecorino… Pepper… Come on! I’ll put it a little bigger here…

Hey, who is it? Look at this work of art! Let’s have a drink together, right? Let’s try it, I can’t wait! Help… Mmmm… Mmmm… Mmmm! Aaaah! You can’t understand, guys! When there are a lot of people and you don’t want to take risks,

Make this Cacio e Pepe risotto, because it is better than Pasta Cacio e Pepe. Listen to me!