See how an Italian chef makes a delicious saffron risotto.
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– So for today, we are
using Carnaroli rice. You can use Arborio rice. You can use Roma rice. The way that I prefer to
do it is dry-toasting it. The salt, we’re just
gonna add it right now. So the goal for toasting the rice is because when we gonna add the liquid, all the starches from the
rice are just gonna come out. Risotto needs that starch to make the creaminess
when we add the stock. [stock sizzling] So Carnaroli is a little thicker, so when you stir it, it doesn’t break. When you use long grains, what you wanna have is like
touch it less as possible, otherwise is gonna break. So the saffron is for
flavor, also for color. It is a lot of saffron, but you know, we want it to be yellow. Just a little more saffron. [pot clanging] So I turn it off the heat
because now I wanna add the fats and I don’t want the fats to break. Just don’t judge me when I’m doing this because it gonna be a lot of butter. Parmigiano cheese. The secret of delicious stuff
is a lot of butter and cheese. So what I made it here
is like the sour butter, so it’s a reduction of
the white wine vinegar, and butter, and some black pepper. [pot clanging] When you eat something, it’s very heavy, you eat one, two, three spoon, then you’re like, okay, that’s it. But when you add the sour part, then you just wanna have more. This is what is called all’onda. Means the wave. So you wanna see the wave
because that’s the texture, and you wanna hear that sound. [risotto plopping] And we’re gonna let rest this one. The creaminess, you can
see each singular grain. And then you just wanna flat it up. All right, so our dish
of risotto is ready. You see, it’s creamy, it’s al dente. Mm. I just love risotto so much.
32 Comments
Looks delicious!
Perfecto 👌🏾
Never heard of this rice
Risotto is delicious! Will try this way to cook it too.
You want some rice with your butter?
That amount of saffron could buy you a house in the middle ages.
Wow 🎉🎉
Why not bloom the saffron in the broth first to extract the color and flavor more effectively?
Risotto allo zafferano. Have it in Milan.
That was a million dollars with of saffron!
Should have bloomed the saffron first
That's not a sound that Im used to hear on Youtube. Normally other websites…
Thats a nice puer brick in the back
Million calories but I want this
❤❤❤❤❤ love watching people cook especially when they don't care about what the ingredients call Seth a lot of saffron but it looks delicious thank you
That's a handsome lady
Wow 😮😳🤯🤯🤯😋🤤😋🤤
What kind of rice? Hard to understand
Tell this guy to stop please.
This should be “How to make Risotto like a RICH Italian”!!!!
My mama would love you, just a bit of more 😀
“You want to hear that sound…*fwapfwapfwap*” 👀
this is not Italian
I could just jump in there mouth first.😋😋😋
Nice. But way too much saffron.
That sound, Sunday morning in my parents bedroom
How to make risotto for people who can't afford to make risotto.
NICE video!!
I think you dropped some rice in your saffron butter soup
the way to waste saffron.. it was so sad you can barely taste it with all the cheese and the fats, this girl is definitely not a Chef, …
The wave or…the sound of love
That saffron would have been better served blooming in the broth
Also, this is one of the few times that it's better to salt at the end than in the beginning, as you need to see how much saltiness the cheese will be imparting first