The Fun Part: Preparing Risotto alla Milanese

The moment we've all been waiting for has finally arrived - it's time to add two cups of rice to our dish. We're going to want to toast this for around 3 to 4 minutes, which will help bring out the flavor and texture of the rice. As I toast my rice, I'm excited to see how it will turn out. The Italians figured out that short-grain rice was perfect for risotto, and now we get to enjoy the delicious results.

Now that our rice is toasted, it's time to add a secret ingredient - but what could it be? Is it something exotic like truffle oil? Or perhaps it's a common spice like garlic powder? I'm going to take a guess and say that the secret ingredient might be... Italian seasoning! But wait, there's more. The Italians also figured out that using a tall pot was essential for making risotto. They would use a short-grain rice variety that doubled in size after adding all the liquid. That's why I'm using a white pot - it provides a better camera shot and helps to achieve the perfect texture.

With our secret ingredient added, it's time to start cooking our risotto. We'll be using chicken stock as the liquid, but you can also use water if you don't have chicken stock on hand. The key is to add the liquid slowly, stirring constantly to prevent lumps from forming. I'm going to add one cup of chicken stock at a time, stirring and tasting as I go. This will help me achieve the perfect consistency and flavor.

Now that our risotto is cooking, it's time to add some extra flavor. We'll be using fresh parsley and Parmesan cheese to give it a burst of freshness and umami taste. But what's really going to take this dish to the next level is... truffle oil! I know, I know, it sounds fancy, but trust me when I say that it makes all the difference.

As we near the end of our cooking process, it's time to add a final touch - butter. Now, I know what you're thinking - "Butter? Isn't that cheating?" And to that, I say... guilty as charged! But let's be real, folks, when it comes to risotto, a little bit of extra richness never hurt anyone. So go ahead and add that tablespoon or two of butter - your taste buds will thank you.

The moment of truth has finally arrived. We've cooked our risotto to perfection, and now it's time to plate it up. I'll be using a pasta bowl to serve this dish, as it provides a nice, clean surface for our culinary masterpiece. And let me tell you, the presentation is everything - I've added a sprinkle of Parmesan cheese and some fresh parsley on top to give it that extra pop.

So, are you ready to taste the fruits of our labor? I sure am! Take one bite, close your eyes, and savor the flavors of this incredible risotto. And remember, folks, practice makes perfect - so don't be discouraged if this isn't your first attempt at making Risotto alla Milanese. Keep trying, and soon you'll be serving up dishes like a pro!

As I take my final bite, I can confidently say that this dish is Next Level. The combination of flavors, textures, and presentation has come together to create something truly special. And don't even get me started on the truffle oil - it's the real MVP (Most Valuable Ingredient). So go ahead, give it a try, and let me know what you think!

"WEBVTTKind: captionsLanguage: entoday I'm going to make a mil mushroom risoto which is next level we're going to use butter and parmesan cheese for this will be the perfect yummy like next level dish it'll knock it out of the park so I'm going to start with a little bit of olive oil I preheated the pow already beautiful full then I'm going to add some butter just one stick of butter we're going to use 2 cups of our boreo rice this is a perfect rice for risotto cuz it's starchy and it's like a short grain rice I have shallots and some scallions a little garlic and then for the best part cuz I love mushrooms you can make Roto with so many different other things but I love mushrooms so I have a mix of mushrooms here which is uh mushrooms Pell regular Buton mushrooms at the same time I'm preheating a p of chicken stock which is important because when we add this to the rice we're going to add it slowly it should be hot you don't want to cool off all the rice I have my butter and olive oil mixture all melted up so in I go with my shallots and scallions 2 3 minutes that's it going to add add a little bit of my garlic okay here we go my chicken stock came to a boil I'm going to cover it shut the flame perfect when you make a mushroom risotto remember you're going to need 25 30 minutes to stand there and be busy with it you can't walk away do what you want to do take your phone call call your friend put make a COO sh or whatever you can you got to be here the entire time mix it be busy with it I'm going to add my mushrooms and I put a lot of mushrooms the reason I put a lot of mushrooms is cuz I love mushrooms look at my mushrooms gorgeous the butter smells so good now comes the fun part oh actually the fun part for the next half hour I'm going to add two cups of rice we're going to want to toast this for around 3 to 4 minutes then we're going to add a secret ingredient let's see if you can guess what the secret ingredient is Roto Roto it's an Italian Dish I think when the Italians figured out that they can grow like a short grain rice they started making it a not Hungarian in Hungary we made the schas best really is to use a tall pot for this cuz this is going to double in size after you start adding all your liquids I just use the white pot because it's better for the camera that's a better shot so I toasted my rice for a couple of minutes and I'm going to add two cups of wine one actually I'm going to add one at a time let's get this mixed and then we're going to add another one so the trick with risotto is you have to keep on adding your liquid very slowly here's my second cup of wine I'm going to add my salt and pepper and we start stirring so it's starting to look like my wine is evaporating and I want to start adding my power of chicken stock if you don't have chicken stock you can always use water but you're going to have to add extra salt this gives a lot of flavor I'm going to add one cup at a time just keep on mixing once it starts drying out you're going to add another cup actually I'm going to add a little bit of this tuscanini truffle smells like truffle I'm going to add a tiny oil in here just to get a drop that's it you see that that's like a half a teaspoon but a little bit of truffle takes it to the next level if you get raw truffle mushrooms they're probably sometimes $5 $600 a pound if you want to know why they're so expensive they grow under the ground and they have special dogs that are trained to sniff out the mushrooms they start digging in the ground and he'll take out one or two or three truffles here we go with another cup of carve chicken stock don't try to put all the stock in at once you going to get one big mush you have to do this slowly so for all of you that are thinking why I'm so serious now this is a serious dish I'm focused this takes time no no time for jokes right now this is not a time for jokes starting to look delicious Dam delicious being that I'm preparing this mil and na I can't help but add butter nothing like butter add the butter just don't tell anybody you added it this is not supposed to happen my God anybody don't tell anybody you did that don't tell anybody you did that you're going have to add to the recipe one one glass one glass bowl of butter sink don't forget sink mil look like a sink yes Mom milk a sink I promise wow look at this with the butter smells smells so good let me taste it wow delicious I'm just going to add a little bit more of stock just because it's a drop al dante still I want to be a little softer that's it you just have to keep on tasting it there's no written recipe for this exactly because depends on your pot depends how it evaporates if you have a wide lip a tall pot it all depends it depends how starchy the Rices or the mushrooms or the onions this is just about ready so what I'm going to do next bring that of course is add some Parmesan cheese for a few reasons first of all if you add parmesan cheese you can't eat fly shcks for 6 hours all you guess will be I ate by whatever and I had paresan cheese I'm done no fly shakes okay here we go here we go nice how do you know when your risoto is ready you see that that's perfect okay time to shut the fire Beauty and now is when we start plating it if you find a pasta bowl that you want to serve this in then you always have to make sure it's nice and clean look at that that is perfect I'm going to add a little bit of fresh parsley this is perfection I can't wait to taste this I'll be honest with you once it's ready hold on almost give some good truffle make sure you have one of these one of these fancy ones don't put too many okay going put like three or four and to finish it off a little more of Parmesan now this looks good here we go the Moment of Truth first of all it's hot it's hot I break my tongue I love Rota this cheese Next Level I'm telling you what Next Level until next episode I'll see you guys later ahtoday I'm going to make a mil mushroom risoto which is next level we're going to use butter and parmesan cheese for this will be the perfect yummy like next level dish it'll knock it out of the park so I'm going to start with a little bit of olive oil I preheated the pow already beautiful full then I'm going to add some butter just one stick of butter we're going to use 2 cups of our boreo rice this is a perfect rice for risotto cuz it's starchy and it's like a short grain rice I have shallots and some scallions a little garlic and then for the best part cuz I love mushrooms you can make Roto with so many different other things but I love mushrooms so I have a mix of mushrooms here which is uh mushrooms Pell regular Buton mushrooms at the same time I'm preheating a p of chicken stock which is important because when we add this to the rice we're going to add it slowly it should be hot you don't want to cool off all the rice I have my butter and olive oil mixture all melted up so in I go with my shallots and scallions 2 3 minutes that's it going to add add a little bit of my garlic okay here we go my chicken stock came to a boil I'm going to cover it shut the flame perfect when you make a mushroom risotto remember you're going to need 25 30 minutes to stand there and be busy with it you can't walk away do what you want to do take your phone call call your friend put make a COO sh or whatever you can you got to be here the entire time mix it be busy with it I'm going to add my mushrooms and I put a lot of mushrooms the reason I put a lot of mushrooms is cuz I love mushrooms look at my mushrooms gorgeous the butter smells so good now comes the fun part oh actually the fun part for the next half hour I'm going to add two cups of rice we're going to want to toast this for around 3 to 4 minutes then we're going to add a secret ingredient let's see if you can guess what the secret ingredient is Roto Roto it's an Italian Dish I think when the Italians figured out that they can grow like a short grain rice they started making it a not Hungarian in Hungary we made the schas best really is to use a tall pot for this cuz this is going to double in size after you start adding all your liquids I just use the white pot because it's better for the camera that's a better shot so I toasted my rice for a couple of minutes and I'm going to add two cups of wine one actually I'm going to add one at a time let's get this mixed and then we're going to add another one so the trick with risotto is you have to keep on adding your liquid very slowly here's my second cup of wine I'm going to add my salt and pepper and we start stirring so it's starting to look like my wine is evaporating and I want to start adding my power of chicken stock if you don't have chicken stock you can always use water but you're going to have to add extra salt this gives a lot of flavor I'm going to add one cup at a time just keep on mixing once it starts drying out you're going to add another cup actually I'm going to add a little bit of this tuscanini truffle smells like truffle I'm going to add a tiny oil in here just to get a drop that's it you see that that's like a half a teaspoon but a little bit of truffle takes it to the next level if you get raw truffle mushrooms they're probably sometimes $5 $600 a pound if you want to know why they're so expensive they grow under the ground and they have special dogs that are trained to sniff out the mushrooms they start digging in the ground and he'll take out one or two or three truffles here we go with another cup of carve chicken stock don't try to put all the stock in at once you going to get one big mush you have to do this slowly so for all of you that are thinking why I'm so serious now this is a serious dish I'm focused this takes time no no time for jokes right now this is not a time for jokes starting to look delicious Dam delicious being that I'm preparing this mil and na I can't help but add butter nothing like butter add the butter just don't tell anybody you added it this is not supposed to happen my God anybody don't tell anybody you did that don't tell anybody you did that you're going have to add to the recipe one one glass one glass bowl of butter sink don't forget sink mil look like a sink yes Mom milk a sink I promise wow look at this with the butter smells smells so good let me taste it wow delicious I'm just going to add a little bit more of stock just because it's a drop al dante still I want to be a little softer that's it you just have to keep on tasting it there's no written recipe for this exactly because depends on your pot depends how it evaporates if you have a wide lip a tall pot it all depends it depends how starchy the Rices or the mushrooms or the onions this is just about ready so what I'm going to do next bring that of course is add some Parmesan cheese for a few reasons first of all if you add parmesan cheese you can't eat fly shcks for 6 hours all you guess will be I ate by whatever and I had paresan cheese I'm done no fly shakes okay here we go here we go nice how do you know when your risoto is ready you see that that's perfect okay time to shut the fire Beauty and now is when we start plating it if you find a pasta bowl that you want to serve this in then you always have to make sure it's nice and clean look at that that is perfect I'm going to add a little bit of fresh parsley this is perfection I can't wait to taste this I'll be honest with you once it's ready hold on almost give some good truffle make sure you have one of these one of these fancy ones don't put too many okay going put like three or four and to finish it off a little more of Parmesan now this looks good here we go the Moment of Truth first of all it's hot it's hot I break my tongue I love Rota this cheese Next Level I'm telling you what Next Level until next episode I'll see you guys later ah\n"