My Next Level Risotto Amuse Bouche

[@ChefRudakova]

Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓 Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules. Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy

[@firdousreshi2951]

Which powder you are using there

[@JocoMarkovic-gf1eh]

👎👎👎

[@billygriffith5753]

Thanks!

[@leonardwhittington8027]

Natalia, I love your jokes and your fun approach to cooking. You're probably the most refreshing chef of any channel I've seen on KZbin, ever!! 🏆 🥇 👌🏼 On a side note, have you ever watched Chef Jean Pierre (The old Italian/French guy)? You'll love him, I'm sure. He's all about fun, and butter etc. Have a look at how he uses his microplane...

[@ruizinhocar]

I loved it! I got really into Food Wars after this video. Thank you for this amazing twist to the dish. Yukuhira wouldn't stand a chance to you and this Amouse Bouche.

[@ChefRudakova]

haha🤓 thanks and I'm glad you've liked Food Wars✌️

[@nikokarle]

Thanks!

[@hugopena1260]

Hey Chef, I have seen your recipes and they are amazing. Keep the great work!! You are very inspirational to a bunch of chefs that want to learn the ways of the Michelin restaurants without going to stage to one... Thank you again.

[@ChefRudakova]

thank you for your kind words 🤓✌️

[@joanneshomekitchen4727]

i always liked the creativity of change of fusion food formation and using simple classic ingredients.

[@gerardodesanto]

great you did a risotto .. very nice idea.. it is always a good idea to dry-roast the rice to seal the grain (you have used the Carnaroli variety) without frying the onion and without fat and before adding wine or another liquid.! great Natalia.. ciaooo!

[@ChefRudakova]

interesting... how exactly does it work? why specifically dry-roast? I'm curious🤓

[@briangregus5225]

I've stumbled into a couple of your videos. You are a bad bad bad chef! My wife would love this so now I've gotta try it... and watch more of your recipes.

[@chefYazan]

Love the presentation and your energy brings it alive. Keep it up

[@DownButNotOutYet]

Good morning, such a beautiful presentation and I am sure it did taste fabulous. Happy cooking, wishing you well. Kind regards.

[@patricksummerville7287]

Love your instruction videos.

[@DONJULIANOrtiz]

I think I’m in love… But on a serious note, very elegant, super flavorful it seems. Never thought of making apple powder, I just made apple chips the other day, next time I’ll grind some, awesome to sprinkle on oatmeal and such, great idea!

[@brunhildemartens7261]

Great! What is the white powder which is being added?

[@renaldkarras6986]

Looks great! Cool presentation

[@rightbro]

I just came across this video, nice content, I learned a lot. Thanks for taking the time to put this out there. We older Chef’s need new ideas. I’m a fan of your channel and will immediately subscribe.

[@douglasoliveira7234]

Love it, but i have a question, in the end you mixed de cream apple cheese with the warm risoto in the bag? Thats it?

[@victorandrade2574]

Can I substitute tapioca maltodextrin with xantana gum? If yes, what is the proportion? Thanks!

[@bryanevans6030]

What is the ingredient you add to the cooked apple and lemon juice to make the cannoli?

[@makkikhattab3169]

Can we replace the white vin with other ingredients?

[@philipagius2382]

Nice recipe and waiting to have time to try it out 🤞

[@ecwwwrasslin7663]

This is my first time seeing your channel, and I subscribed after this super informative video. Thanks for this amazing content!

[@otsmalls1580]

crazy skills!!!!!! to turn a traditional dish into a dessert masterpiece!

[@suranapeter]

What can i use in place of Tapoica Maltrodextrin???

[@ThanhNguyen-be7xd]

so cool, what powder do you use

[@НаБалиНаБалу]

Это очень необычно и достаточно сложно, классная работа!

[@XxDito510xX]

I love food Wars its one of my favorite anime. I'm happy you got the inspiration from food Wars!!!

[@ChefRudakova]

me too🤓✌

[@August222]

Was that tapioca powder for the cannoli?

[@asmaorlandini405]

Your videos are exactly what I was looking for... you are amazing❤

[@duncanjames914]

Spectacular! You've inspired me with new ideas. Thank you!

[@ChefRudakova]

thanks! inspiration is the goal🤓✌

[@julialarrabee7455]

Привет из Америки . I am interior designer and private chef . Always looking for this type of interest of unusual, recipes very excited to get knowledge and inspiration from people like you. Очень рада , что вас нашла . Юлия . Julia larrabee

[@dakotatheplumber1287]

Sploosh! That looks so tasty! Beautiful!

[@kaylaharrell8351]

This looks amazing.

[@sojangangadharan9985]

That was a fantastic cooking demonstration, ever by a chef , from the beginning to end , every moment was interesting and informative , congratulations 💐

[@MrMikkyn]

This looks perfect. I love apples. And apple everything amuse bouche sounds just spectacular

[@ChefRudakova]

thank you 🤓✌

[@davidconilogue4768]

Great idea. Will have to try and some of your other recipes

[@ChefRudakova]

thanks🤓 let me know how it goes✌

[@davidconilogue4768]

@@ChefRudakova after 50 years in the business , one can still learn new skills and great ideas to inspire one on thier ideas

[@louciaisaac3808]

what was the white powder, any alternative name please?

[@imfurbyy31]

Hii!! I have a question, you can make it forme one day to de next?? Ty!!!

[@anthonylouie71]

Very interesting techniques used in this video

[@ChefRudakova]

🤓✌

[@salmaessam1198]

Chef .. I can't hear what's kind of this powder in the outer crisp??

[@thechef1010]

Love this! There are not enough fine dining KZbin channels

[@WilfreCoach]

You are the next level, narrative, awesomen cooking show.👌

[@batkanbayram62]

what can i use other than tapioca malteodextine or zorbit powder i cant find these items in our locals

[@APQN-CT]

You're a ROCKSTAR

[@doniyorbeksalimov9676]

Wow, chef. Looks stunning! Could you please tell at what degree should we dehydrate?

[@ChefRudakova]

thanks🤓all the temperatures are in the video✌

[@aviramster]

This recipe looks Soooooo good. Found lots of inspiration in the recipe. So glad i subscribed to this channel.

[@ChefRudakova]

thank you🤓 I'm glad you've subscribed too✌

[@andreaherzog-kienast9343]

Hi Natalia, really inspirating. Thank you. As I don't like apple that much I will try it out with bellpepper and/or tomato.

[@SillyJerel]

I loved reading Food Wars and thought the food could only be thought up/created in a fantasy manga world. Amazed to see one of the dishes realized so well here!

[@ChefRudakova]

I haven't cooked all the dishes from Food Wars, but I'd say that all of them could really be cooked in real life as well. They were pretty close to the point with the recipes and how food works in this manga/anime🤓

[@AmiableSheep]

They had a food consultant for the first 2 arcs I believe to make sure the meals were acheivable

[@julialarrabee7455]

Наташенька ! Привет из Америки , у меня вопрос ( мне очень нравятся ваши video and ideas, но нет конкретных рецептов, Их нужно купить ? Или купить у вас course???? Напишите пожалуйста …. 🙏😘

[@andreaherzog-kienast9343]

Hey Chef, one question: why do you need Xorbit starch for this recipe? Is this because the polymeres are more flexible after the first part in the oven to roll them out? THX in advance.

[@ChefRudakova]

Good question. Addition of TM creates a more brittle end texture for the product. While as without it it'll be more soft and pliable. TM is a kind of sugar, but less sticky and sweet, so works perfectly well for this recipe

[@SaschaSeniuk]

That dish is out of this world. Must try this.

[@ChefRudakova]

thanks🤓 you absolutely should✌

[@ashrafelghorri9198]

Hey for all I am libyan chef , your video was amazing

[@LutarezHH]

An amazing idea of how to use the cannoli concept! At first I was a bit confused by the "repeat the whole process with the risotto" part, because it sounded like you wanted us to puree the Risotto, but when you piped it in the shells I could still see the rice grains, so that cleared it up for me. I'll make sure to use some high quality apple juice from my local farms :)

[@ChefRudakova]

this sounds delicious🤓 thank you for your feedback✌

[@clairebidwell3992]

Your videos are just what I have been looking for, looking forward to improving my skills and impressing my family

[@caitlingracestyles2328]

just found your channel. looking forward to practicing some new techniques. thank you kindly

[@dean19641000]

Being old chef your chenel is giving me new aspersions for cooking 🍳 😋 again very interesting techniques and recipes 😋 thx from Australia 🇦🇺

[@ChefRudakova]

thank you :)

[@home-chef-geoff]

Oh wow I love your style! The intro definitely got me hooked ❤. This recipe looks stunning, can't wait to watch more 😊

[@mikepacks3926]

Love this dish ! thanks for sharing

[@anersarid739]

Looks incredible. Cooking risotto with fruit juice is such a cool idea!

[@ChefRudakova]

thanks🤓✌

[@doctormixup5388]

Holy shmokes chef. This is so darn impressive.

[@inf3rno691]

What an idea!! Really fantastic! Well done chef :))

[@ChefRudakova]

thank you 🤓✌

[@smssince2011]

Love it. Wish I had seen this during my culinary course time. Would have attempted to make this for my final assessment 🥲

[@ChefRudakova]

thanks🤓 well, you can still get inspired by this idea to create dishes of your own for your guests✌

[@Βασίλης-λ7υ]

Fantastic recipe.Thank you!

[@ChefRudakova]

thanks for watching 🤓✌

[@jorgeramirez6029]

Hello chef, I like to ask you how you convert recipes,I got a recipe for Cole slaw dressing for 10 serving and I like to convert it to a gallon, thanks on advance

[@masterrayo90]

does anyone know the black paper of on the baking trays

[@anishsidhantmathur]

This looks insane I gotta try this recipie

[@culinaryg]

Meanwhile.. I’m here in my underwear hungry. Wondering how long the cannoli will stay crisp. Do they have to be reheated in the mold or standing up so they don’t collapse

[@mcauson2936]

Love this! Bomba rice reminds me of a quote I saw somewhere 'Not fragile like a flower, but fragile like a bomb' Handle with care :)

[@ChefRudakova]

haha. nice

[@ricardopinzon2471]

Fantastic, incredible chef, wow

[@ChefRudakova]

thanks🤓✌

[@imprimisxo]

I love this amuse - perfect for fall apple season.

[@mdocho4944]

Thank you for all your videos and I am wondering that do you have a cook book samewere that I could buy .

[@ChefRudakova]

🤓✌️

[@ChefRudakova]

only online classes

[@TUI4LIFE]

Thanks for the amazing recipe!!

[@ChefRudakova]

my pleasure🤓✌

[@nicolejackson1213]

This Apple cannoli looks fabulous!

[@ChefRudakova]

thank you🤓taste as well✌

[@rubenmichael2702]

omg i would love that membership :D

[@ChefRudakova]

🤓✌

[@biale190]

Awesome, I will try it ! I love recipes with a lot of meanwhile haha

[@ChefRudakova]

😅✌️

[@rileyyamamoto8617]

Another great recipe as always! Can't wait to see what you post next :)

[@ChefRudakova]

thanks🤓 stay tuned✌

[@watchmakervismantas2710]

amazing dishes and ideas

[@ChefRudakova]

thanks🤓✌

[@Domdadade]

This looks amazing! Does the maltodextrin have any particular properties that are needed or could you use isomalt or indeed sugar instead?

[@ChefRudakova]

Excellent question. Sugar and Isomalt would be a bit more sticky for the end product. I have actually a breakdown video on my channel on Maltodextrin in Molecular Ingredient playlist. check it out🤓✌

[@Domdadade]

@@ChefRudakova thanks! I’ll check that out. 👍

[@peaceandlove713]

Wow. Just bumped into your channel and signed up after just 2 seconds. Can't wait to try this recipe.

[@ilnomenonconta1]

GREAT! You guess the first part works with all kind of fruit or vegetables? I mean adding 20% of tapioca maltodextrine? Thanks a lot, keep pushing!

[@ChefRudakova]

you're right🤓✌️

[@ilnomenonconta1]

I'll try as soon as possible with pumpkin or idk.. melon. If you want I will keep you updated on ig

[@FactorDeath]

I'm very thanksfull and impress with you videos Try make all the food war recipes at your style super chef

[@ChefRudakova]

thanks 🤓 i'll need to rewatch the Food Wars for that✌ should be fun!

[@chefriothegreat2787]

looks great cheers mate

[@tuongpham5313]

This looks wonderful! I would love to try the recipe out!

[@ChefRudakova]

thanks🤓 you absolutely should✌

[@tonyperez9102]

Looks fantastic.

[@ChefRudakova]

thanks🤓✌

[@АлександрДехтярюк]

Thanks, vvveery interesting video)

[@assrelsaadawi8893]

Good job and very interesting

[@ChefRudakova]

🤓✌

[@renehernandez3043]

What an awesome recipe! And the giveaway is *Chef’s kiss*

[@ChefRudakova]

thank you 🤓✌

[@mfc.armanhaque]

Chef i also want to become a gastronomer how i can start

[@PROlikeG6]

Amazing dish

[@ChefRudakova]

thank you 🤓✌

[@Wacko3OO]

This will be a part of my new starter

[@ChefRudakova]

don't forget to share your creations with me on SM🤓✌

[@sajidhaque]

Wow who would have thought to incorporate apple risotto into amuse-bouche!!!! 🤘🤘🤘worth a try!!! Good one chef..

[@ChefRudakova]

let me know how it goes for you🤓✌️

[@tonyperez4798]

This looks awesome.

[@ChefRudakova]

thank you 🤓✌

[@cica6268]

Thank you for this video! I really want to try😁

[@ChefRudakova]

you absolutely should🤓✌

[@XDannieloX]

Great recepy i will tryit tonigth🤤

[@ChefRudakova]

how was it?

[@hellacooook]

Thanks shef!

[@julissagrossmann5068]

Fantastic Bite!!

[@fredericobarata001]

Love this receipt. I will try to do it 😀

[@ChefRudakova]

🤓✌️

[@dsaraviaa]

Thank you, chef i just loved the recipe but i have one doubt, what is the white powder used at first? thank you and keep inspiring us! 😃

[@ayoubaitelhanafi]

It's a food additive to stabilize certain substances

[@veronicatavares1308]

you also can use manioc starch instead

[@dsaraviaa]

@@ayoubaitelhanafi thank you. 🙂

[@dsaraviaa]

@@veronicatavares1308 thank you so much! 😃

[@ChefRudakova]

I'm pretty sure, someone had already provided the correct answer. The powder is Tapioca Maltodextrin. Sorry for not writing it in the video🤓 I'll definitely do it next time✌️ I have a Ingredient breakdown video on TM. Watch it if you want to learn more about this ingredients. Thank you!❤️

[@possessed8]

fantastic work as always you rock 😁🤘

[@ChefRudakova]

thank you 🤓✌

[@AnandSamant-n6y]

Wow lovely dish yet looks complicated but is still damn easy to cook .