How To Make Risotto

My name is Cadence Gao (中文：高寒). Some of you might already know me from Bilibili, actually one of my very enthusiastic followers has also been very generously taking and uploading my content from my Bilibili channel to KZbin every week, so I've decided to take step forward and create my own KZbin channel!
Going forward, this will be my official and only KZbin channel, where I'll be uploading videos here every week, and will be sharing with you guys the ins and outs of my life as a cook in China. So please subscribe and stay tuned~
In today's episode, we are going to teach you guys how to make risotto. We all know risotto as a pretty standard and common dish taught by many cooks, but today I want to share with you guys a few tricks I like to use when cooking risotto. Hopefully they are gonna help you out as well!
Thanks for giving us the time of day, and we look forward to updating you guys every week with new (and old) content. Don’t forget to subscribe so we can stay connected!
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[@johnq4354]

would you mind to share the link or the brand of the cast iron(or carbon steel) pan that you used in the video?

[@CadenceGao]

All of our pans are our own products! Can check out our Taobao store at 鞑厨高寒杂货铺 if its accessible in your area!

[@johnq4354]

@@CadenceGao thanks chef

[@catherinecai2537]

在国外要怎么买

[@xiangliu24]

很喜欢厨师的性格，给人的感觉做出来的食物是跟食客零距离的。

[@jiezhang579]

😊

[@weil3318]

吃过N次risotto，一般几率米粒是夹生的，有硬心，极大影响口感，非常不喜欢。讨厌做饭装B，搞成玄学，让大众害怕。risotto完全不需要不停搅动，不夹生最重要！喜欢老陈的随意，放松，和真诚。

[@ando1445]

I used to feel the same way about "fake meat" products. Just let the thing be what it is, and celebrate that. Let tofu be tofu, bean curd bean curd, etc. However, in recent years some really strong plant-based products have come on the market and there has to be a frame of reference for what texture and flavor you're getting. I'm a full-on carnivore, but I'm impressed with what is available now.

[@clan8068]

难怪我去很多意大利餐馆都不卖risotto. 他奶奶的原来是嫌麻烦。

[@daisyyu4571]

太赞成你对待risotto的态度了！

[@gamepplayker-of6in7do8to9nice]

Nice job good work

[@WorkMusicism]

I like your way to cook.

[@felixhu8382]

之前在佛罗伦萨专门做烩饭的店吃过一次，等餐差点饿晕过去😂

[@mrchongjh]

clear, efficient. effective. tasty

[@kingleung4244]

哈佬，請問如何炒蘑菇時不會化水呀😭🙏🏿🙏🏿

[@101893101893]

你不用水洗就不會 水是你洗的時候被吸進去的

[@amychin888]

Can you give me the location where I can buy the knives? 6:49

[@burabura-go]

在北京，这玩意就叫烫饭

[@nanqin8034]

啊，想问问楠木刀哪里可以买吗？

[@hanxiaohan430]

好吃到把spoon都扔起来了 哈哈哈

[@justinl3678]

真的吃了一次西班牙烩饭，才发现，米居然还有点夹生，一开始我以为是厨师的问题，后来才知道居然是正宗做法。

[@Islandgirl824]

也许第一个炖饭的发明是因为搞砸了煮白饭这件事，只好搞成干巴黏糊的饭？

[@gladysma308]

16:40 生鐵鍋開鍋

[@yezhu2019]

外面人做得人很多。但在你做的过程中得到别人给不了的灵感。

[@Emma艾玛]

非常有趣的美食节目、喜欢😊

[@yininghao6639]

这一道菜用了所有的锅🤔

[@LinPanPan]

Hi Cadence, how can buy the knife you presented in video ? does it already on sell ?

[@CadenceGao]

嗯！ 在我们的淘宝店上！

[@userbass1144]

沒有中文字幕 太難過了

[@mumu303tw]

確實 義大利人對於吃很執著

[@MIichael.Michael]

請問你們的刀要從哪購買？ 感謝

[@footballgodismessilouis5889]

How to properly translate‘ 掰着我胳膊‘ into English

[@CadenceGao]

maybe "twist my arm"? Honestly I haven't been able to figure it out either.

[@livedr.9758]

英文說給誰聽？

[@JUN-i2p]

翻譯又偷懶了！去....

[@masonhzx]

话痨，做的东西又不行

[@drumpdump1995]

这人让人很不爽的感觉

[@alibabaaministrator]

疯子和天才 的区别。你看他不爽 可能是因为他身上没有你需要的东西…但可能大部分想学习厨师经验的人都是非常崇拜他的。

[@CadenceGao]

完全能理解，有时候我看我自个儿多觉得不爽

[@RayMon-Lee]

仿荤其实是给 迷恋荤菜味道又想多吃素食、改吃素食 的朋友们 的一道方便之门。 不同食材的各种组合形成不同的有趣味道，所以仿荤其实也是一种厨技艺术

[@tilio9380]

Because sanctimonious people likes to spend $$$ on feel-good fake meat

[@gloriasilongz171]

很享受厨师轻松讲解的方式。。 如果一个爱料理意大利人或者厨师招待你Risotto, 代表对你这位朋友的诚意。意大利正宗的Risotto非常好吃，那种米饭是不干不湿之间，饱含汤汁，一吃就知道厨师的用心。炖粥不完全像，更像是广东的老火汤，不能够离开灶火的, 一道爱的料理:)

[@darrenyeh1614]

我很少聽到廚師願意解釋的那麼清楚 很厲害

[@joyeuxnoel7941]

很多厨师可能懂，但表达能力不强

[@rurusu9077]

太贊同仿葷這塊的想法了，蔬菜很好吃的，肉就是肉，菜就是菜了 (我本人是吃早齋)

[@王罐頭-m6h]

認同 如果是為了身體健康吃素 那更不應該吃素肉(大部分情況下這外面賣的版本會更不健康) 如果是信仰 那你吃素肉幾個意思? 騙自己有遵守戒律? 如果不是以上情況 想吃肉那就直接去買肉吃 想吃菜就買菜

[@YeerayJu]

This is just the style I was hooked before! There is no need another camera guy, Chen is enough. The talking naturally goes on in between you guys makes your cooking show more unique. Very happy to see the feeding show, haha:) BTW I am sooooo curious about that egg yolk grated on the risotto. Looks so yummy and beautiful! Wish to learn how to make it if possible🙏

[@unravelpeng9565]

kzbin.info/www/bejne/l16pXoqJh7mteZY This video may help you to make that cured egg yolk. It just simply covered egg yolk with salt and herbs mixture. You can use any herb or spices you want.

[@brucek881]

it is called salted egg yolk. Or if you have enough patience, try to search for the chinese word 咸蛋黄. There are a few different ways to make it, it's a traditional chinese food.

[@CadenceGao]

super easy! 找个深一点的盘子， 盐糖同比例 铺垫一层。 挖几个槽 蛋黄放进去， 拿同样的盐糖把它埋上。leave it in there for a day or two depending on how salty you want it. take them out, rinse them off. dry them on a windowsill or in an oven on the lowest setting with the door open.

[@YeerayJu]

@@CadenceGao What a surprise to get your reply after 4 months LOL What a pleasure too! I will try to make some, thank you chef!

[@kakit97]

@@CadenceGaobo

[@user-CNMD-FLG.FanZei.ZhiChu]

很赞同大厨的说法，很多所谓“正宗”不过就是自抬身价的说法而已，不过这个观点一定很打击很多“正宗人”的感受

[@eeesoong4273]

高对仿荤菜的理解，说出了我的心声

[@hsuanyunchang1871]

Could you please share with us on how to stand for so long? 我最近開始當甜點學徒，站整天腿脹。I really like what you share both cultural and cuisinal wise. Thanks again!

[@shiqiyang5619]

English sub is awesome!!! 英语字幕好评!!! 不然想传播都传播不了. 很多朋友喜欢小高姐和王刚就是因为有英文字幕, 老饭骨也很感兴趣但是不配字幕之后因为看不懂就看不下去了

[@frankiewoo4678]

老饭骨属于Documentary，好多菜都能申遗

[@junkenng9608]

You’re probably one of my favourite chef I swear I’ll visit ur place one day

[@CadenceGao]

looking forward to it boss!

[@呂佑倫-u9q]

想要有系統的成為一名廚師 加盟麥當勞就可以成為一個非常有系統的速食餐廚師

[@juliaklasinski1282]

你是一个符合时代的大厨，我做过很多次，但是我一定试试高压锅版的上面做咸蛋黄，just so cool

[@李仕琦-b9t]

看了幾個這個主廚的視頻，喜歡這個主廚的風格，沒錯美味不需要別人來定義，就像媽媽或奶奶久違的為你煮上一個懷念的味道就是美味。

[@Ace-cv1xd]

can you make a staff meal series? ive been working in the kitchen for quite some time and i realised that chefs often struggle with making staff meal that is quick and easy yet also very appetising. really enjoy listening to ur logic behind the actions and ur thought process

[@CadenceGao]

What we do at Magpie is treat staff meal like service. So we have a few base sauces and stocks and pastes that we can use to mix and match with whatever proteins and starches we have on hand. This also depends greatly on who you're cooking for. As a northerner I live and breathe off of wheat based carbs. But a lot of my colleagues are southerners so we always have to do rice. a Good way to make any staff meal interesting is make a lot of seasoning pastes for your rice to brighten things up. Think animal fats and fresh herbs blended together and used to make 拌饭！

[@Ace-cv1xd]

@@CadenceGao thats amazing, we often get a BUNCH of raw ingredients to cook for staff meal like raw meat or huge variety of produce but its always how to season them that makes the big difference.

[@catherinezhou6195]

“比如我俩都是米饭”那段太好笑了😆

[@xiaoyangge666]

寒哥英语太好了 看你视频是一种享受！

[@ikik7877]

偉大的人創造，而迷茫的人还在被動学習

[@wrifwrif]

在厨房的时候用剩余米饭做员工餐经常和老外同事说来点高级congee 哈哈

[@littleblack4981]

講的真的太好了 燉飯這就是粥阿XDD 作法原理根本一樣

[@haru0510]

料理就是這樣 有個概念 都很好懂 但這就是所謂的天分了

[@BD4CB]

哈哈哈 最后把两锅饭混在一起了哈哈哈

[@tonychen9549]

亲，这里推荐使用dry porcini mushroom啦，泡发之后的之水可以加入stock给整个risotto的flavor提升一个层次，我从意佬那里偷学的

[@TheYeSer]

确实 香菇干 比香菇有风味

[@oreooreo2690]

是的，也可以添加truffle paste 增加風味 個人覺得最後成品還是不夠黏稠 有點瀉了

[@taiwan-23175]

說完全不值得花時間去攪動它，義大利人要發動戰爭了

[@cmymotion]

Agree, vegetable should look like vegetable, meat should be meat...

[@jashwoo6794]

学习怎么做的时候可以规规矩矩。当知道所有流程后就可以根据自己的理解抓大放小了。

[@maltose05]

另外我覺得youtube還是有很多中文使用者了，建議標題可以加中文（中英都放），關鍵字搜尋比較看得到～

[@张嘂壽]

中文有B站的频道啊，去B站看

[@alexyong2709]

Hi 大厨你好 我超喜欢你的videos 请问之前那个频道还存在吗？ 我找不到了 那里有我想重复学的知识 如果没了, 那会把全部搬过来吗？

[@kumikojun]

+1 麵包~ 之前麵包哪些影片 超讚 之前的那個頻道是盜片的

[@moyunyan]

原來那個是盜片的...想說怎麼突然換頻道了@@

[@joeli4772]

Haha. Love the way how he mixed them at the end.

[@issac_hu2000]

risotto这个东西 意大利的吧就夹生 中式风味的吧 又不是risotto了

[@ch1ch1FlY]

员工餐好高级。我45岁退休后可不可以去那里上班？

[@5mama5ma62]

壓力鍋的方式真棒👍

[@川建国川]

厨师-》画家-〉音乐节 有共同点………因为可以随心所欲 没有 标准 该怎样怎样……毕加索的画 哪个颜色 和 染料 有多少比例需要怎样嘛？ 米其林级别的菜 有 必需该加多少毫克的料 还不是“chef selections ” 就是这个道理～ 好比南方vs北方菜系……南方人就喜欢抬杠 “噢 你们炒青菜还放肉或者蛋啊 我们只是菜是菜 肉是肉……噢你们北方人还这样做啊 瞎搞啊这是” 😂笑死

[@chiminlee8678]

請問可以回到中文的字幕嗎？不然看得好辛苦！

[@shinyruo13703]

可以去b站或者抖音看

[@mingshuchen692]

最终结果高压锅煮粥也可以来煮烩饭

[@ldajun]

All onda不就是黏糊头饭吗？😂

[@林欲欽-k2n]

可以把以前消失的影片在上上來嗎

[@hanwong4793]

粉一点的口感 翻译成 pinkier texture？

[@callmesky2]

強烈要求中文字幕

[@张嘂壽]

B站有中文频道

[@joeyc4122]

你教做菜很好看，但你講話的臉很欠揍

[@stokcknife]

看了半天臉 一堆話 根本沒看到幾個鏡頭怎麼做菜 或許這是頻道的賣點吧

[@007JohnNina]

I like you 的話風,喜歡就喜歡,不喜歡你可以走別打擾到我. 😆

[@l22439728]

嘴巴有點壞，個性很直接，但教的都是邏輯、說的全是乾貨，我見過最有個性，理念我最喜歡的廚師😂

[@非心又见]

三观正欸👍

[@haiyinglin9473]

Love chef cadence’s style, when we said that chef with experience we talk about chefs like him ( chef cadence), 他的視頻不紧紧適合不会煮的人學就算正在业內的廚師也應該看看，都是干貨很專業，love it, keep it up chef !

[@CadenceGao]

Thank you so much for your support :)

[@haiyinglin9473]

@@CadenceGao you are welcome chef, you are a bad ass and you know it, lol, I been cooking for long time but even that I still learn new techniques from your videos for chefs respect. Thank you for support and allowed food to be personal, there’s never just right or wrong ways to cooked, what ever bring out the best of the ingredients that’s the best way, love it chef, do your things and I will continue follow

[@jennyluo9563]

赞厨师的细心讲解和周到的比较，体贴暖心🌹有时有点重复了，还有是不是没有服务食客，所以不戴帽子？喜欢短点的视频，当然只是个人喜好。谢谢分享！

[@angleaaa2009]

不知道這邊問會不會有回答，因為risotto制法很耗時，想知道餐廳是怎麽準備risotto令他可以縮短出餐時間？

[@keithchen5467]

视频里展示的 高压锅？

[@家辰王]

生米先炒過 微膨脹加入白酒 水炒至米心半透 之後調好醬汁還有高湯在加工成你想要的樣子

[@qq864723]

本來想說今天的大鬍子不一樣哦 看到最後 兩鍋倒一起 ”漂亮”

[@douma9416]

感觉就是高汤烩饭

[@LeonardoCaida]

意大利的餐厅现在risotto都是至少两人份起点。单独一人份的不做。

[@新竹猴子]

這光頭 該屠

[@dream75123331]

怎我還是喜歡我的中國刀，就是中國人要殺夫夫拿的那把刀

[@shl6367]

嗯？最近的视频为什么没有localize了

[@feiteng7]

chef ，啥时候可以做西班牙海鲜饭的视频

[@tears8420]

咦，我怎么记得之前看过了

[@lichun1515]

Canadian here, would love to buy your knives. Could you provide link? Thank you

[@CadenceGao]

check out our taobao store at shop197718669.taobao.com/shop/view_shop.htm?spm=a230r.1.14.11.68017bf1Y4K7Yv&user_number_id=2212697125367

[@leo-ff4yn]

现在才1.6k 上不去啊。。 但是我还是点了

[@johnwu1951]

哈哈哈。👍。明明肉好，吃素也要说素鸡。虚伪不啊。

[@maxzzzzzz1076]

他的搭档李昂好像很有趣，满身纹身秃头傻傻的

[@Bimbalabom]

你是一位有智慧+懂得怎么说话的人。

[@homecafe3248]

刀哪里可以买得到吗？

[@koaysan82]

请问之前关于自制Bacon的视频还有在吗？

[@mondeoclub]

廚師為了賣高價而辛苦編的Risotto Good Story，被老高戳破了。

[@gloriasilongz171]

真的意式Risotto是很用心的，当季食材的选择和煲制米饭时让米饭反复慢慢吸收汤汁，不能够离开灶火。可以去看一下真正意大利厨师烹饪Risotto时的用心。。和广东老火汤接近。。

[@tilio9380]

也不是吧我覺得。如果食客覺得只有慢慢攪拌出來的risotto才正宗的話，廚師為了滿足而投入更多的工時自然會要更高價格。

[@winterleung1411]

@@tilio9380 正解，就像中餐的炸子雞一樣，直接用炸的跟淋油就很不一樣了，淋油的跟risotto一樣要佔一個廚師跟一個灶很長的時間，炸的就不用但風味差很多

[@JImmY1982MinG]

顶一个, 下次回国有机会去深圳的话一定也去店里尝尝你们的菜品.

[@user-Sunafter]

虽然没有字幕 然而咬字超级清楚 不需要中文字幕....

[@天高任鸟飞-v8q]

来新加坡开一家，我给你打下手❤❤

[@viv.c6101]

太帅了这厨师，看起来这饭就很美味

[@zeflute4586]

10:36 这里的“洗锅”直接翻译成“deglaze”就行了

[@a0983824373]

你好 我想請問一下 買刀的問題

[@grantgrant8554]

That ain't risotto, more like overcooked long grain rice. If you gonna do it, might as well do it right

[@HiCy2012]

What about the one from Chef John of Food wishes?

[@grantgrant8554]

@@HiCy2012 what do u think

[@王一倫-f7u]

讚啊 希望越多人認識這頻道

[@美国看门狗蔡英文]

这个播主是中国人还是意大利人？要老外中文真好……

[@Chunyen]

中国人，正宗东北爷们