How to Make Black Truffle Risotto, Tips from a Professional Chef...

[@jeffreycooley2032]

Looks great. I especially enjoyed the Chef explaining the "why", and his restaurant knowledge

[@jeffreycooley2032]

Looks amazing

[@paulsison6336]

it did helped that you talked a lot. this is what i was looking for. Thank you for this!

[@Adzmax]

Thanks for the video, nailed it first time thanks to your great technique

[@timwaagh]

this recipe works. it was very good. i do wish that it had some kind of amounts because when you first make a dish you do not know. ours was good but way too cheesey (we used 200 g on 200g dry rice, i guess that was too much) and the truffles (40g) were just a hint of taste. although they were not black truffles but summer truffles. i recommend adding salt only when the risotto is done because ours didnt need any at all.

[@joeoliva4415]

Great video, Chef. Thank you!

[@MrKarottenPalme]

I immediately saw what I did wrong with my risottos so far. I washed my rice. Less starch results in worse texture. thank you! :D what would you think of a video listing your favorite spices/seasonings and how to properly use them? Just throwing them in mid-cook is not always the perfect answer, right?

[@jeanthobaben]

I was gifted black truffles from our son so I am looking good recipes. This looks yummy.

[@scottnakamura6952]

i like this video.

[@omarmustafa2541]

is the risotto in hells kitchen cooked before service?

[@abhisheknaidu6208]

Yes

[@BP-or2iu]

It’s “O-sec” not “aw sec.” It’s French. But great video and instruction.

[@onewontdo]

Your stock is not hot enough and you put too much of it in at the beginning. Also you are most definitely not stirring enough.

[@BrandonDearden]

Thats being too nit-picky. It’s all about the finished results. If it’s creamy and delicious and rice is tender it’s a pass.