No talking. No music. Just work.
Risotto cooked in a real restaurant environment timing, heat, stock, technique.
POV from the line. No shortcuts, no cream, no “home hacks”.
Ingredients:
– Carnaroli rice
– Homemade vegetable stock
– Porcini mushrooms
– Olive oil, onion, Parmigiano
If you’re reading this, you’re one of us.
46 Comments
Ma che cosa!
I like to add a little pancetta to the pan with the mushrooms, adds lovely flavour and bite to the risotto
All'onda. Buona.
Chef starts emulsifying the fat and starch at 7:13. One might think this a stodgy dish but you did see the white wine reduction early on, a "base-note" of acid for the finished dish. (Interestingly, purple onions are employed.) Note how restrained Chef is with the saffron and cepes: Just enough but not too much. A masterclass.
👍Tak a mám hlad a ještě větší chuť. Co je ta žlutá tekutá "věc" na začátku a ke konci?
Hi
Thank you very much for your video always. Where is your camera position? Chest or head?
You do it like I do it. Or am I doing it like you are doing? Nonetheless, the perfect way to cook risotto.
I need this NOW ❤❤❤
Perfetta bravo❤
I am a chef and I live in canada and i want to move to itsly to work at restaurants. What are the ways?
Hi Denis, what is your chef’s tongs size? 30 or 35 cm?
did you get a GF stopped chatting with fans?
Ciao Denis , è da molto che guardo i tuoi video mi sono sempre chiesto se porterai contenuti riguardanti la preparazione PRE-Servizio sono al quinto anno dell' alberghiero e mi piace imparare certe cose guardando i tuoi video
I think that all the time you put far too much Parmiggiano into the Risotto. In my opinion it spoils the main taste of the dish, here the mushroom. The risotto only tastes cheesy.
make american alfredo and give us your honest opinion sir
Ticket time?
legno proibito in cucina …… riso tostato con la cipolla….sbagliato!!
He ruined it when he ate it with a spoon. Should be a fork. Rookie mistake
Thank you very much for your channel. It's a Hidden Gem on youtube. If we could somehow see the level of heat in numbers, it would be amazing.
пластиковая доска это позор, блюда с кусками пластика. переходите на каменную.
Hello, how are you filming? With Ray Ban Meta or a Gopro?
Denis.. where is this in Italy? I'd love to visit and have a meal while traveling.
Amazing! Happy Holidays!
Denis how can I get a line cook job in your restaurant?
OMG but this is my food. Sir … take my money.
pls pov 50min++ pls
look so nice, wowwwwww
Cookbook when?
Just delightfull
ok, what’s the yellow stuff and what’s the green oil at the end?
This mofo is cooking, my condolences for not being able to taste your own food like someone else cooked it for you, real ones will know.
Le chef hot Gabriel
Chef: Should I put in one mushroom? Chef: Hm no, maybe two
Also chef a millisecond later: THE WHOLE BAG
I love your content bro! Cheers from Brasil!
Love this. My chef showed me your channel to learn from and I see the respect and time you give you food. Ironically, we talked about adding rice to the menu and didn't see you posted a risotto which came to my mind when we were going over ideas! Don't stop! Inspire!
miss you bro
Братан, ты бы хоть комментировал что делаешь, что добавляешь, чтобы мы хотя бы попробовали это дома сделать… Как у тебя не получится, но хотя бы попробовали бы сделать…
thank you for everything i learned a lot in your videos
It has been a month since you posted. 😢
Troppo unto di olio
Денис, а что за масло зелёное ? Как приготовить?
I just remember you as Dennis Pasta 😊
Please don't stop making videos. I have learned more from watching you than any other recipe-based videos. Very relaxing, also.
Like my mum says to me. If you don’t have a sore elbow from cooking Risotto you ain’t cooking it right 😂
What is your ratio on average for the stock?
whats the green stuff at the end?