Ultimate Aglio e Olio Risotto: Garlic, Olive Oil & Peperoncino | Cooking Italian with Joe

Aglio e Olio Risotto: Garlic, Olive Oil & Peperoncino | Cooking Italian with Joe

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[Music] hey guys welcome to my kitchen another big excited damic kitchen where are we going what are we making guys today we’re going to go to Northern Italy near Milan and we’re going to make something delicious we’re going to make theato you’re going to find for anyone that travels in Italy in the north you’re going to have a lot more Penta and you’re going to have a lot more ratoo in place of pasta you’re not going to see as much where the common dayto day you’re going to have a lot more rice you’re going to have a lot more corn South you’re going to have a lot more a lot more pasta in general not that you can’t get either one uh but my family the Boreal family is from a little village in the north of Italy uh near Milan it’s called Koli diast and uh and they’re just wonderful people I had the blessing uh to have them in my life they opened up a restaurant boro’s restaurant and citone that’s where I I learned to cook I I cooked uh next to my father really from the age of eight my father used to have these wooden soda boxes that he had kind of nailed and screwed together they were Pepsi boxes back in the day we could we could get high enough to the counter to cook with uh with my grandparents and my parents and uh it was it was just such a great childhood and a really great experience so you you don’t even realize how much you’re learning you know the nuances of cooking uh in those early ages uh but uh so it was a great experience and there was a recipe uh that Nona Caroline used to make make she used to make a lot of risato a lot of different varieties a lot of versions of risato but this one here is uh is absolutely delicious so I love garlic and I love pecini pecino I love uh I love olive oil I love starch whether you’re going to put it in a pasta petta or rice and Rosato so this is a great marriage of of rice Rosato and Alo aolo so garlic and olive oil with pepperi and and rice and it’s going to be delicious and I’ll tell you this is fun and it’s easy some people get a little intimidated by making Rosado but I’m going to show you how easy it is it’s it’s actually really nice so you know what you do here is you play a little music you open a bottle of wine you put on a little I don’t know Sinatra Bennett Dean Martin whatever and you just take your time and you and you cook and you have some fun and that’s all you got to do all right so what do you say let’s let’s start cooking let’s start having some fun let me go over some ingredients so Rosado you’re going to need the main ingredient here your key ingredient is going to be rice you’re want a short grain it’s a really starchy rice I use obviously there’s a little bias a boreo a boreo a and then boreo rice not making that up so there’s got to be some connection there’s got to be some royalty that I’m not getting over the last 30 or 40 years that would make me a multi- multi-millionaire but but in any case we’re going to go with two cups of a boreo rice next you’re going to need some broth or stock you can use a a vegetable in this case I love chicken stock so I’m going to use a chicken stock so I’ve got six cups of chicken stock now we’re going to need some oo which is which is olive oil so you’re going to want some really good high quality extra virgin Italian olive oil Hey listen guys anybody it’s a it’s my quick Shameless plug here anybody new to our Channel we own a farm in Italy Vio Del Gargano it’s just above the hill we own our own Olive Grove we actually make Olive Oil Co-op with a group of farms we bring it right to America so that we can drop ship it right to your front doorstep name of the companies veto and Joe’s after my two boys and I’ll tell you it’s grassy earthy peppery oh it’s got that delicious Aroma like you feel you you get the sense like the feel in the aroma of kind of earthy and grassy right from that Aroma and then uh and then when you taste it’s got that little pepper feel it’s just absolutely delicious and I know what you’re thinking you’re like Joe we would love to buy some I would love for you to buy some too so uh after the after the video you can click Down Below in the description or Facebook or in Instagram we’re on Tik Tok we’re on YouTube and just click Buy It Now veto and Joe’s or cooking Italian with Joe and we’ll drop ship you a couple bottles your front doorstep I think of it as taking a trip to Italy right in the bottle getting back to our ingredients our olive oil we’re going to want 1/3 of a cup of extra virgin olive oil now we want the alio part right so now I’ve got some garlic here so I love oh garlic is just it’s it gives the aroma of the earth and it like it’s got that onion family to it you know what I mean it’s got that delicious like almost tastable Aroma which just brings me right to the kitchen to a sauce to a pan fills the aroma right in your house isn’t it just delicious so here we’re going to go about five to six obviously you know what I mean with a little with a little garlic if you don’t like garlic don’t come over to the house you follow what I’m saying so we’re going to go five or six cloves of garlic next guys you’re going to need a pepper you’re going to need a chili pepper pepper Chino right and we’re going to want one whole pepper in there kind of looks like my Italian I don’t if that’s hitting my microphone here but it’s kind of like my Italian horn hanging from the rear view mirror force field against evil spirits you with me but we want one of those anybody anybody growing up Italian knows what I’m talking about right so we want one of those in this pan I’ll show you how to prep that and cook that we’re going to use a lemon now we’re going to use a a piece of lemon in there I’ll show you how to use that it add some nice exotic little flavor to it a nice backdrop which is just delicious you’re going to need some Italian parsley some flat Italian parsley oh you know I don’t think people realize how delicious parsley is it’s it’s very Herby you know so it’s got that grassy herb to it but it’s very peppery and it’s got a little like almost like a lemon like a little Citrus to it so you gets a fresh parsley which I did today it’s so delicious and adds such a great depth of flavor to your to your dish next we’re going to need some cheese now we’re not going to cream the Rosato like you normally would uh like a you know a traditional risato but you definitely want to get some some uh parmesan regano and you’re going to need some peino Romano cheese and I’m going to do a little bit of a mix a light finish to the top when we present it which is great you’re going to need some salt now on the butter you’re going to want six tablespoons of butter so in six tablespoons of butter ideally softened I’ll show you when and how to add that you’re going to need a couple of pans for the oven you’re going to need one flat sauté pan to do the Rosato and then you’re going to need a stock pan you’re going to need a a pot to heat up to heat up the broth which is going to be really important and then you’re going to need a serving dish so today I’m going to use my Mackenzie child isn’t that beautiful so guys I’m an affiliate for McKenzie child so when you get a chance just click the affiliate link any of these beautiful items that I often Showcase in our videos they have them they get a discount we get a special discount being an affiliate so be sure to check us out help out the channel what do you say let’s get cooking first thing I want to do is prep my garlic so what I’m going to do here is I’m going to pull those six seven what I say eight no I’m just kidding and to prep this I’m going to give him a smash so just take your knife put it over the garlic give it a good hit see how it breaks it it’ll peel really easy and now guys just give it a peel now I’m just going to take the garlic and what I like to do is I’m going to give it a little bit more of a smos then I’m going to cut it up all right so our garlic is done let’s go over to our pan okay I’ve got my two pans going so I’m going to get this one going first in this pan I’m going to get my chicken stock going and I want to bring that up to a light boil and in this pan I want to immediately put my olive oil I’m going to put three cubes of my butter and now I’m going to put my garlic now here I’ve got my heat really low now while that’s melting I’m going to take my pepperino here and I’m just going to cut the top off I’m going to cut it right down the middle and then what I want to do is just clean it out a bit then just take your seeds and the guts out now I want to cut it nice and thin to prep it for our sauce put that in my sauce I’m going to turn the heat up on this just a little bit and what I’m looking for is I’m looking for some translucency in my garlic that’s really what I want I don’t want to Brown it and what’s going to happen here is all the oils from the garlic which are delicious along with all the hot oil from the pepperoncino all of that is just going to marry with the butter and the olive oil and we’re going to have deliciousness I’m going to put a cover on it just speeds up the cooking process now while that’s cooking down before it gets too far I got to add a little lemon here and I’m just going to do a little quick spiral on it almost like I’m at the bar doing a vodka lemon all right so I’m going to take these two pieces we’re going to pull these out but I’m put I’m going to put these two pieces in my oil that’s beautiful and then just get them stirred don’t even worry about controlling the heat sometimes all you got to do is just pull it off just pull it off the heat and let it set and then you can always re-engage the heat if you have to I’m just going to pull it over about half way oh that’s beautiful I’m going to add about a quarter maybe a heavy4 teaspoon of my French salt which is sexy I’m going to give that a nice stir now guys we’re all set I’m going to pull this off I’ve got to heat at about a medium and now very important part we’re going to toast the rice so now I’m going to take my rice in the hot oil I’m going to put it in there and if you think of popcorn think of popcorn it’s got that hard finish on the outside and when you heat it it’ll pop when it pops it exposes the fiber in this case it does the same thing to Rice we want it to crackle or pop and then what it does is it exposes the starches so I’m going to put my rice right in there and what I’m going to do is get it all covered with that oil I can hear it crackling already and this takes just a matter of a couple of moments typically 2 to three minutes tops you hear it crackling now we’re going to slowly add our stock just turn your heat down a little bit you’re going to give it a stir make sure you got all your kernels in there and now the magic starts to happen the rice is cracked open we’re going to have a good extraction to start you can kind of see it already see how it kind of gets a little creamy on the top now see how it looked like there was a lot of liquid on there and now it’s already gone you see that soon as it leaves a path I want to add some more stock all right you see that look at that oh see how it’s starting to get creamy the rice still has a long way to go though you can see the rice how white it is it’s really white so you’re going to start to see the rice get somewhat translucent so guys while that rice is cooking down I’m just going to take some of my parsley maybe about half of this Bunch we’re going to use that to finish it off all right we got the music going check wine going check the ratto’s cooking down the aroman here’s fantastic Stock’s almost done we’re going to a cheese and parsley going what else oh I know hey guys when you subscribe to the channel so when you get a chance what’s going to make this come out delicious M MTO Delo so hit that big red button down in the corner or black button give me a thumbs up notification Bell it’ll help share our videos with other people and I’ll tell you what uh we’ve got trips coming up we got recipes we got a Blog anything that’s new with cooking Italian Joe it’ll come right to your notification box and uh like I said it means the world to me when you subscribe and it helps join you with other people that love not only cooking Italian Joe but love Italian cooking and the goal here you just don’t want any big leaves in there okay I put the last bit of my stock in the Rosato here and I’m almost done so I’m just going to give that a final stir now while I’m finishing this up I’m going to remove that lemon peel okay it’s pretty much there see that maybe just another minute now what I’m going to do is I’m going to shut the heat off I’m still going to leave it on there now I want to take those last two tablespoons of butter and I’m not going to go a lot I just want to go a little bit maybe a tablespoon or so of some peino and then my parmesan regano I’m going to give this a nice stir oh yeah there you go see how it just creams it the aroma here is fantastic I’m going to let that set just for a minute and now guys I’m going to take my dish my serving dish and I’m going to go ahead and fill up my Mackenzie child bowl look at that guys is that delicious or what in Italy all we’re going to do here just want to fill that area with Rosado so I’m going to go ahead and take this put it in the plate we’re going to give it a little bit of a cheese feel so I’m going to go over just the top with a light dusting of my parmesan regano light dusting of my peino romano and just a pinch of my parsley and that right there my friends is one delicious plate a alolo pepper Chino rotto Favorite Time taste time oh right there here we go it’s got that creaminess to it oh look at that pepper and Chino hanging out that’s going to give it some heat just the aroma alone the butter the oil the garlic the rice the rato you can smell that that creaminess of the rice in the air perfect alente first thing you get is that creaminess the olive oil the butter a little bit of the cheese you get a perfect bite with the Rosato and you get a little bit of the Heat and then the heat starts coming back on you a little bit you know but you get just such a beautiful flavor of that really good quality olive oil veto and Joe’s a little plug there for you you can see why this is such a classic disc because you get the the garlic with the with the olive oil it’s so delicious and then the pepper and Chino with the heat it’s not too much it’s just enough the creaminess the starches with the butter the delicious ious flavor of the rice and then that the chicken stock just gives you that body of flavor which is infused into the into the rice itself a couple of hits of the cheese doesn’t overpower the flavor in case you were wondering the rest of that plate is going right in here when we’re done shooting boy what a great recipe guys thanks so much for joining me in my kitchen today what a great time taking a trip up to Milan costoli deast wouldn’t that fun now remember guys real important hit that subscribe button give me a thumbs up hit the notification Bell also visit us on cooking and tal and Joe on our different platforms grab yourself a few bottles of Von Joe’s olive oil love to drop ship that right to your front doorstop and last but not least guys and the main reason we do these videos you know I recommend once a month a couple of times a month maybe once a week shut off the TV the computer get rid of that cell phone for an hour or two sit around the table with your family and friends and you know what you’re going to you’re going to celebrate your heritage whatever that might be we’re a Melting Pot of all different heritages and and there’s so many different flavors and there’s so many different foods and and you can explore and learn somebody’s Culture by learning what type of food they have and I’ll tell you what else you’re going to do which is just fantastic you’re going to set Traditions with your family and your friends and your loved ones they’re going to last your lifetime I know they did for me hey guys from my kitchen years until next week W up petito [Music]