How To Cook A Perfect Risotto

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How To Cook A Perfect

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About the Author: Yvette Cook


    1. Tell Gordon to just wait. Perfection cannot be rushed. *in Italian accent: You musta respecta the Risotto!

    2. @exentr I’ve made HIS type of scrambled eggs. Man, it is SO delicious. Takes maybe 5 mins to make with my gas stove

  1. Thank you so much! It looks ridiculously good, and I love that it’s vegetarian. These videos are really helpful.

  2. Awesome dish, I made it last night and everyone loved it. Thank you for the fantastic recipe, I have top chef meals, but they don’t come close to yours xx

  3. I’ve cooked this risotto today for dinner, it was delicious, thank you for the recipe and the instructions. My husband is 100% Italian and he liked it.

  4. I just tried the recipe and it turned out so AMAAAAZING!! It was so easy to make and it’s very delicious.

  5. Made this best risotto today because of this thank you for guiding me in serving delicious meals

  6. Thank you so much for this easy explanation and direction. I’ve made risotto before and it was a total flop; these instructions were easy and so tasty

  7. Thanks I made it tonight with sweet peas and it came out wonderful! Got to do it with mushrooms next!!

  8. “Risotto isn’t really that complicated”

    *every contestant in Hell’s Kitchen – “Am I a joke to you?”

    1. Mine’s a product of laziness and price-efficiency.

      Grains are really cheap and, when vacuum sealed with O2 absorbers, extremely long-lasting. Boiling meat is hard to screw up and makes a delicious broth.

      Put the two together, and you have the base for a risotto. I didn’t even know I was making a modified risotto until I saw it on Hell’s Kitchen and was like, “wait, that’s what it’s called!?”

    2. Bro right when she said that I laughed and then seen this comment I was on the floor dying with laughter 🤣😂🤣😂

    3. Risotto is not hard to make. The problem is you cant rush any type of rice. It needs to be cooked low and slow.

  9. I know it’s been a year but I’ll still write the ingredients and how to do it

    for 4 servings:

    6 cups low-sodium chicken stock, or vegetable stock
    2 tablespoons olive oil
    1 shallot, finely chopped
    1 lb shiitake mushroom (455 g), stemmed and thinly sliced
    2 tablespoons unsalted butter
    2 cloves garlic, minced
    1 teaspoon fresh thyme, finely chopped
    salt, to taste
    pepper, to taste
    1 ½ cups arborio rice (200 g)
    ½ cup white wine (120 mL)
    1 cup grated parmesan cheese (110 g), plus more for serving
    ¼ cup fresh parsley (10 g), for serving

    How to do it:

    Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.

    Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.

    Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.

    Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.

    Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.

    Add the white wine and cook until the wine has evaporated, stirring occasionally.

    Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.

    Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.

    Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.

    Top with parsley, Parmesan, salt, and pepper.


    1. THANK YOU BRO i have tried this at a restraunt and trying to make it but now i can finally cook it properly

    2. Just cooked this dish, following the instructions to the letter. The risotto turned out absolutely perfect. Thank you for this fantastic (simple) recipe.

  10. I’ve been cooking this professionally for years. I learned a while back that its not that difficult and all of the stock can be added all at once. Try it, it works every time.

  11. I’ve never had a risotto but I’m definitely going to make it looks 🔥

  12. I made this and it turned out fabulous! Thank you so much for this recipe as it was my first time making it. Became the perfect meal for our family. Thank you thank you thank you 😊😁❤️

  13. This was AMAZING, 10/10 would make again. I added oregano and mixed herbs in addition to the other spices and it came out great!

  14. This is the only recipe I follow for this dish and to this day has served my entire family with great joy. It turns out so delicious every time. Thank you!!!

  15. This recipe works perfectly every time. I add tomatoes in my risotto, absolutely delicious!

  16. My first time making risotto. I tried this recipe. It came out great. I super impressed myself. Thank you. ♡

  17. I love this tutorial because it tells you what to do when you don’t want to add a certain thing so you can skip it. Also, it tells you what to add if you don’t have a certain ingredient.

  18. Thank you for sharing this recipe! I made it few days ago. It took 30 minutes till soft and creamy (I used the stopwatch). Perfect and wonderful!

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