Marcella Hazan's Parmesan Risotto (with Truffles!) is a Classic Beauty

[@ChefDavidSazz]

We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore

[@ChefDiegoDelgadoPerez]

This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?

[@JoseHierro273]

​@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.

[@ChefDavidSazz]

​@@JoseHierro273Hahaha, yes we keep doing it cause we love our job, it's our lifestyle now

[@RichardBenderfield]

​@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns

[@ChefDavidSazz]

​@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.

[@keawarren]

A tip I picked up from a truffle hunter in Italy: when you splurge on a truffle, blitz it in a food processor or mince it finely. Mix it into an equal amount of grated Parmesan Reggiano. Put in an airtight container and store in the freezer. Then, use a few pinches to finish off any dish where you want truffle flavor. A great way to make $30 of truffle last for 6 months. A little goes a long way.

[@scottandshaun]

Hey Jamie, my name is Scott… my husband loves your videos, he has ordered an apron thanks to you naming the snail Scott and it makes him giggle every time you mention Scott. Damn you Jamie! 😂

[@antichef]

Haha! So so awesome!! Thanks SCOTT!! 🙏🏼 🐌

[@Hollis_has_questions]

I think Jamie named the mascot Scott because of "mascot" but I could be wrong.

[@keawarren]

@@Hollis_has_questions No, I am pretty sure he named the snail after Shaun’s husband. 🙂

[@cloudninetherapeutics7787]

Sometimes life just works out!🤗

[@scottbuck1572]

Ahhh comments like these are part of why I love this channel. Just good vibes :)

[@MarkWladika]

I make risotto all the time, love it, one trick is to have a teapot full of hot water ready in case you run out of stock before the risotto is fully cooked.

[@MarkWladika]

P.S. Your risotto will only be as good as your stock.

[@pliny8308]

Exactly. There has to be an "onda" in the pan when you run the wooden spoon through it.

[@marcelomn8000]

The “al’onda” effect seemed harder to achieve whenever I’ve cooked risotto without white wine. Does it make sense?

[@scottbuck1572]

This happened to me TODAY! This tip saved my dinner :)

[@ironchain87]

Hi, just an hint from an italian average persone who loves to cook: better not use chopped onion because it could burn when you have to toast the rice! Use instead a big piece and then take it away ;) PS: risotto must be "all'onda", way more creamy than that, it's not your fault, your are really good at it, but as another hint add more brooth, it'll be ready when, moving back and forth the pan, it creates small "waves"! It won't be runny, the starch, the butter and the cheese usually makes it creamier.

[@FirstLast-iv2tc]

As a proud patron of this awesome young man and to pay my respects to Scott, I just bought this pretty cool apron. This will make a great Christmas gift to my son.

[@HGrrrr]

All hail Scott 🐌

[@killdestroy69]

totally forgot he had a patreon and so i thought you meant the more archaic ancient version of "patron" and just accepted it lol

[@bentley684]

I'm a chef from England, keep this up and you may need to change the channel name from Anti-chef to Employable-chef. New sub. Very enjoyable and I'm sure it inspires people to try recipes that they find daunting. All the best.

[@rebel4466]

You can't say that enough. It's honestly more important to inspire people to try than it is to be good. That's for example what Jamie Oliver did. Some of his recipes are far from the original idea, but they got people behind the stove like crazy

[@bentley684]

@@rebel4466 Absolutely agree with you, there are short cuts to many complicated recipes but to see someone show all the mistakes they make as they learn is refreshing. I've binged a few hours worth and can see the progress, confidence is key and as you said Jamie (naked chef) made it almost cool to cook. All the best.

[@Burnt_Offering]

If you'd ever like to try white truffle flavor without spending so much, I highly recommend Urbani white truffle seasalt. Its no where near as expensive as buying an actual white truffle, and it's still very aromatic and flavorful with white truffle. The best part is a little goes a long way, I feel like I use it on everything, and I've barely made a dent in mine, lol😅

[@leileleileleile]

So refreshing seeing a KZbinr say, “X is too expensive” and just use what they have. In this case, the little jar of black truffles that keeps on giving. Love your work, Jamie! Keep it up!

[@mariapaulastepanian9930]

Nine minutes… NINE MINUTES ONLY????? It’s not fair! I love your videos! This is too short!

[@bookofthedeadinternet]

if you ever want to do another cookbook i hope you'll consider one by someone who wrote about both julia and marcella, craig claiborne. the new york times cookbook was totally iconic and i'm really interested in it because i've been geeking out about food history lately and i heard them talking about this in an episode of chef's story

[@TheJaniceJoy]

I remember borrowing that book over and over from my local library. It’s an excellent book and a great suggestion. I hope he sees your post. Keep trying. 🙂

[@sonjak2395]

Take a smaller pot (diameter) next time. This will help to get a creamier, more runny result because the stock will not evaporate that quickly.

[@xavierplatinum279]

You control the viscosity with a final addition of liquid.

[@thebuddercweeper]

@@xavierplatinum279 It would be better to have more liquid throughout - it seemed to be getting completely dry before each addition of stock.

[@xavierplatinum279]

@@thebuddercweeper it is supposed to be like that. The sign to make the next addition is when you run your spoon through and there is no liquid running into the furrow. The friction between grains is what what makes for their smooth exterior and a creamy sauce. This is why we don't just add all the water to begin with. It's crucial, and what makes it risotto and not boiled rice.

[@thebuddercweeper]

@@xavierplatinum279 I know. This was going well beyond that stage, actually *going dry*, rather than just no liquid running through.

[@lisapilot2895]

The way you caught that onion.... Masterful.

[@rjbryant]

Had to pause- bought the apron, came back to finish. I couldn’t risk forgetting 😆

[@antichef]

You are the best! 🙏🏼 🐌

[@jonyplanter3305]

I've made this risotto recipe (from this recipe book) sans truffles (too expensive!) multiple times over the years. It amazing and weirdly a meal unto itself (as Jamie said). Note that the recipe book provides multiple variations (all great). Here's what I've learned when making this risotto recipe: always keep the stock at a simmer (never at a boil), make more stock than you think you'll need (just in case), and stay with the risotto until it's fully cooked. You won't be disappointed (unless you screw it up).

[@rebel4466]

Definitely good advice. Generally applies to all risotto. Especially the "stay with it" part. You may think you can leave for a bit... no you can't. Keep stirring.

[@lauralittlemark4079]

I love that risotto, well done Jamie! I'm sorry I can't afford your apron, but I love the Scott remembrance!

[@annother3350]

If only we could teach Americans and Canadians to pronounce Risotto properly!

[@ildzzux]

You have come so far. It is true, practice does make perfect!

[@antichef]

Practice is key to life and cooking :)

[@alexmsevans]

I'm so glad you're doing more from this book!!!

[@loufancelli1330]

I'm glad you found risotto fairly simple to make. It sometimes intimidates people because of the "you can't leave the stove" thing. In reality you can step away for moments at time, but you definitely cannot leave the kitchen. If I am making risotto and other things I will sometimes divert my attention for moments (not minutes) immediately after an addition of liquid and a stir. It really is a fairly simple dish to make, but it does require 25 minutes of attention, which is hard for most people these days.

[@publioaurelioperonciniano3403]

Great video as always! Just a suggestion, probably you already know this, but I wanted to leave it here. Adding the butter at the end ensures a creamier texture. The point is to melt the butter at first and then allow it to partially begin to harden again. That's why some people even add the butter with the stove off and then leave the risotto for a couple minutes

[@markhamstra1083]

Actually, it’s about maintaining the butter as an emulsion instead of it splitting into butter fat and milk solids. As when making a butter sauce or mounting sauces with butter to finish and thicken them, the temperature cannot be too high or the butter emulsion will break.

[@publioaurelioperonciniano3403]

@@markhamstra1083 thank you for the correction!

[@Abcdbr]

"very Italian way you see" ahhahaha just loved it, already loving this spin-off

[@helen9073]

For the complainers about the "dry-looking" rice, you need to remember that half the oil was not included. Hey, there's always next time. Love your show, Jamie!

[@catrionaaaaaaaa]

A couple teaspoons of oil missing was not the cause of the dryness, more liquid was needed!

[@judithbowtell8294]

Risotto is a go to. I was taught to wait until the rice is "thirsty" before adding more stock. Yummo!

[@alicetwain]

The reason why the risotto was a bit dry is that you used the wrong pot. It was too low and wide for that amount of rice, so the liquid evaporated too fast. An alternative method to adding the finely minced onion is adding just one or two whole onion "layers", letting it soften, and retrieving it so that it does not burn. My late father used to throw it away, I prefer to mince it and adding it along with the stock.

[@Rob-xw6dr]

precisely

[@alicetwain]

@@Rob-xw6dr there is also the fact that he stirred all the time, added stock bit by bit, and didn't add the butter at the end.

[@christopherkarr1872]

@@alicetwain Mmmmm....starchy butter sauce.

[@alicetwain]

@@christopherkarr1872 it's not a sauce, and guess what is bechamel...?

[@christopherkarr1872]

@@alicetwain Roux-thickened milk/cream sauce. That's a bechamel. You can make a bechamel without butter or even oil, though it's not traditional. I'm pretty sure you don't know what you're talking about here, since risottos are supposed to be stirred constantly and have the stock added in gradually. And yes, the butter emulsion with a liquid (such as water) is known as a beurre monte sauce. Use white wine reduction instead and you have a beurre blanc. In this case you'd have a combination of butter, parmesan and rice starch making a sauce to coat the rice. giving the risotto its creaminess. Honestly, the closest example I can think of is cacio e pepe where the cheese, starchy pasta water and lipids (usually olive oil) form an emulsion.

[@marshabailey1121]

I learned to cook risotto from Chef Sara Moulton and it's been perfect every time. People are always impressed even though it is a dead simple dish. You don't need to constantly stir it if you have the heat level right, but you do have to keep your eye on the liquid level. My favourite is with butternut squash.

[@heyheytaytay]

LOVE the Charlie Brown spatula XD

[@beasluszka6258]

I have never had even the slightest urge to make Risotto...Until this very minute! Inspiring! Way to go Anti-Chef!

[@lwest5686]

I know risotto is meant to be el dente but im not a fan of the 'chew' so I add a wee bit more stock and cook a tiny but past the chew stage. Id never refuse the classic risotto at a restaurant but for home made I go for the little extra creaminess and softness and the flavour is still there. Thank you for sharing this recipe Jamie.

[@CGI_Andy]

Oh no I waited too long to pick up an apron. Well, can't wait to see what you create in the future for us. This video was amazing. Keep up the good work.

[@ShalomGardens]

Never made a risotto, but now I must!

[@dianacfleming]

I've never had the patience to make rissoto, but, damn, that looked good!

[@Calcprof]

I had pasta with white truffle cream sauce one evening in Sienna several years back.. heavenly

[@dennisbishop3842]

Wow! I'm buying her book. Everything you've cooked so far has been great.

[@1957DLT]

Do it, you will not regret owning it. We have it in e-book form so that we can have it handy on our old iPad in the kitchen.

[@CBEEBLE]

Marcella was a fan of Carnaroli rice. I wonder if it makes a significant difference in the end result? If you try other risotto recipes would be good to have your take. I really recommend an old article - The Risotto Lesson - 21 Jun 2007, Saveur "Carnaroli," she pronounces, "is the best rice for risotto. Look for carnaroli marked ai pestelli on the package, which means it was hulled with a mechanical mortar and pestle. This leaves the rice covered with a powdery starch. You never wash the rice first because you need that starch to make it creamy. Carnaroli doesn't go from undercooked to overcooked in a second; it is starchy-and it has more finesse than arborio, which caught on in America because it was more available."

[@TokyoBlue587]

I love making risotto with white wine. A very simple recipe, it just takes time to do but it’s worth it! The wine gives it a flavor that you can’t get with anything else. I really like this Italian series (just as much as the Julia series)!

[@ocarina0001]

I don't think I've ever had risotto but it looks like I'd love it every time I see it.

[@Jazzbeau1]

You can extend the use of truffles by applying a spritz of white truffle oil (less expensive) to the plated risotto.

[@poyznelf]

totally baked and Jamie said Butter, and I realized I needed to take butter out of the freezer for tonight's dinner. TY for saving our corn on the cob!

[@pamsam8933]

Scot the snail, dude, that was the funniest thing I have seen. The look on your face...😂 RIP Scot❤

[@labcat647]

Julia, Marcella, 6 recipe cookbooks, cooking countries A to Z, Milk Bar cakes, all the different kitchens in different countries, young Jamie in the early days... even a very brief period of healthy recipes where you told me it was a long story... its been quite a journey... always a fun surprise to see what you post next.

[@Deenan24]

I've been watching your channel off and on for a couple of months and I've told others about your, for lack of a better word, "haphazard" way of cooking and just subscribed. I haven't laughed so much at someone cooking! Watching you, I imagine my brother trying to cook, only you do it way better than he ever could. Keep up the excellent work, and keep us entertained!

[@SmileGioky98]

As an Italian it's very funny to me seeing you making just normal dishes from my childhood (well, minus the truffles in this case...) and being so exited!

[@johnmichaelcule8423]

I have tried cooking risotto without wine (because I'm a cheapskate) and I find the wine (white wine always) makes an enormous improvement to the final dish. It's also a very simple dish which you can combine with various protein and vegetable flavours to create something luxorius. (Or if you're not a cheapskate with actual white truffles.)

[@etheraelespeon1986]

Since i havent seen anyone mention it, I will point you towards Adam Ragusea's rissoto video(s?), where he did some experiments and concluded that the constant stirring is completely unnecessary. You can also just add the broth all at once, the only reason to add a little at a time is to see how much the rice will take.

[@alek3446]

I love you show so much!!! I prefer watching you over any chef celebrities. I always wait with anticipation for next episode. Great job!!!

[@cheryllamothe2866]

I think that leftover butter at the end, was to add extra creaminess to the dish. Love your videos.

[@stanislaviliev6305]

I love your vehement refusal to read any Julia recipe *fully* beforehand

[@paris.granville]

Your onions is really nicely chopped! Good Job!

[@sarahwatts7152]

I like how simple these recipes are, you really get down to the technique

[@danielsantiagourtado3430]

I LOVE risotto! This is a treat jamie! Thanks🎉🎉🎉🎉🎉❤❤❤❤❤

[@RandomPerson8908]

I just made her asparagus risotto over the weekend and it was fantastic. Fun timing!

[@kkadams57]

I appreciate your respecting her recipe. Maybe you'll try the creamier white wine one we all make next time.

[@StormWarningMom]

A dish that looks simple, but delicious (at least it does from here). Yum, thanks!

[@anthonyjackson5234]

I’ve been watching for a little over two and a half years now. I finally have gone back to watch some of your original cooking videos and just want to not only congratulate you on your cooking skills but am in awe of how far along you have come in the study of cooking. I look forward to see how far you can go. I enjoy cooking myself and wouldn’t say I’m any expert but am always inspired by your tenacity with this craft. I’ve also been sharing these videos with my parents and cousins as they equally enjoy your energy and perseverance in your crusade. Keep it up! 🤍

[@wswansonbln]

The recipe looks fantastic. Even though I’ve never met a truffle that I liked, I’d give that a try. That said, I may be considered a heretic here, but I do really well making dried porcini risotto in a pressure cooker, usually with peas, but sometimes also with Bavarian Weißwurst. Everything goes in at once. When the time is up, I add the extra butter and cheese plus more mushroom stock if needed. Get the desired consistency every time without having to fawn over it for 20 minutes.

[@hester5835]

I would swap the vegetable oil for olive oil, but I do like a risotto. Looks delicious with the truffles 😋

[@WinstonSmithGPT]

Why?

[@hester5835]

@@WinstonSmithGPT because I don't use cooking oil for the inflammatory effects on the body. And judging from the Italian chefs I follow, they would always choose olive oil as well. I've wondered before why Marcella would advise that type of oil. Maybe it's more common in the region she's from.

[@bekindfox]

Just to add some Italian smart info: adding the butter at the end (which I would have done in your situation) is called "mantecare": you add the butter, stir it, close the lid and leave it for 2 minutes. The risotto becomes even more creamy. :-)

[@LPdedicated]

This Monday was tough, but then I remembered there was an Anti-Chef episode waiting for me. :)

[@reneemoreno8030]

Jamie, you and Scott won my heart over, now more than over a year. I was one of your first subs. The strides you have accomplished are stellar, and the audience has grown emmensly! YEAH FOR YOU! Bon appetit , and so looking forward to the future videos. 🙏🎆

[@alur_chip8271]

Just stumbled upon and binged several videos from you while trying to make a DIY doll house and honestly 10/10

[@ot7stan207]

im really impressed that uve kept that alocasia poly back there alive usually they get pests n yellow but uve kept it so green

[@D8271]

by the look of it, a small nob of butter would nothurt. julia would agree, i am sure😊 there is a line of products from istria with more or less ammounth of truffles in it, and champignon and truffle mix to make a sauce, i fell in love with. not too expensive and yet, you get hooked on truffles.

[@billymeyer99]

Great video. I relate to your anecdotes about shirts and aprons.

[@NateHatch]

Risotto is my favorite. That looks so good.

[@natalieogren5138]

Thank you so much for continuing with this book! ❤

[@davidp2888]

Another great video! RIP Scott.

[@12Rman21]

we usually cook that risotto with butternut squash, diced and added just before the rice. pretty great stuff

[@PuentesRE]

That's awesome to continue with Marcella's cookbook. Italian food is so freakin good, like for real. So the great pitfall of trying out new chef cookbooks has come to fruition, we just can't quit this one, lol. I mean if the whole thing about the channel is Jaimie trying to learn how to cook, then getting through more of the Italian side of things with all the techniques and tasty dishes to work on, adds depth to the concept. Even if a one off opportunity for a tasty din din. Not every episode has to be a -multi page list of directions- kind of ordeal too. This was straightforward and looked so good. From various cooking shows, risotto still is very much a challenge to make correctly. I've never tried it, but who knows now. And here we are, a big success of a dish. Great Job, this looked like it felt satisfying and clearly was. Alas you know who, lol. I'm sure there was still plenty to go around. Side note, I dropped off food at someone's place and their friend Literally, like totally literally, said... "Order Up!" I so wanted to ask... But at the very least it left me smiling for a long time. So maybe they were in the know of Jaimie.

[@mbc65]

Oooh this looks good! Looks like a great base recipe to add plenty of things to. Another fine job. 🙂

[@nack287]

Did you know it’s been empirically proven by many research papers that most of the instructions for risotto (you must add the broth a little bit at a time, store constantly, etc.) don’t actually matter?

[@Dagger13824]

OMG!!! Soooo AMAZING -> just looking at it on a screen!!! I bet that this would easily be one of my favorite things to eat. I have had risotto before (and made it myself), and I love it, but never had it with black truffle. Am definitely going to have to try it.

[@donnatozer9099]

Thank you Jamie for another inspiring dish. I've only had risotto once and it was lovely. I never thought I could make it because when I cook any rice dish it doesn't end well, lol. This looks amazingly easy and do-able. I'm feeling inspired and might tackle it for tea tonight as I have all the ingredients in the pantry ( except the truffle! ). Sadly I checked out your apron and it's out of my budget, I live in NZ, otherwise I would be in like flynn.

[@dawnalockhart]

I liked the Disney reference re the apron going back into the vault.

[@HBrooks]

risotto is similar to a roux the way you need to keep stirring or it'll burn/overcook. you can pause for 10-15 seconds but don't push it. time and patience is key. and ALWAYS more parm on top! great videos, thanks again.

[@JenMaxon]

The best thing about living in Europe is access to fresh truffles. The black ones often benefit from a little cooking heat. Risotto is a bit of a pain to make though - all that stirring.

[@Lightningrod75]

Well, Jamie is in New York, but the West Coast of the US has lots of truffles as well as a couple areas in the South.

[@rosannarosendale4717]

Marcella is the best! The red cabbage risotto is also very good. I will be making it for dinner tonight. Love your videos

[@catherinewhite2943]

Risotto is traditional in (at least northern) Italy on New Year's Day for prosperity for the coming year.

[@hansmuster1572]

7:11 for YEET 🤣

[@cherylhuot4436]

Well done Jamie. I’m sure it was lovely.

[@kariohki]

Risotto is one of my favorite things to cook that's commonly called "complicated" to do, just because you have to actually pay attention. It's also the source of my worst cooking injury - always pour the hot broth/water *away* from you if you want to avoid chest scalds...

[@jerrywood4508]

This is something I'm going to make for my friends, and soon.

[@mattrg320]

RIP Scott, we miss you so much. Sorry. Was reminded.

[@antichef]

🙏🏼 🐌

[@gagamba9198]

He lives on as Scott the Smear.📖🐌📙☠😱

[@pennysue8926]

Nicely done Chef!!

[@candyparent2483]

You do get better with every video! Looked good! How much was a white truffle??

[@cinamingrlhatemyglasses9803]

Thank you Chef! Bon Appetit!! 👌 ✌💜🤩

[@Kringlebert]

After getting oil splatter onto *yet another* shirt this past weekend, I think it's time to invest in an apron, and yours seems like a good one to get!

[@HagerHaus]

You ALWAYS make me hungry, lol! Love this recipe. Looks pretty simple and licious!! Thanks for the vids. I'm totally hooked ...!!

[@michaelt8682]

put a glass of white wine in before the stock next time :) makes a world of difference. also just chuck a stock cube in at the start and top up with boiling water from the kettle, cheaper and easier.

[@fugoo8912]

As someone who doesn’t really care about using stock cubes… your comment is still a blasphemy 😂

[@michaelt8682]

@@fugoo8912 I promise I'm using really good ones and it doesn't effect the flavour! but I totally understand and will take the beat down.

[@burningdiamond]

Looked great. trade half a cup of white wine for half a cup of broth to add just an extra touch of something, bet honestly just parm and truffles is enough to get you to heaven.

[@kenbutler9240]

I'm wondering if some white truffle oil could be incorporated into the recipe as a somewhat replacement for the actual white truffle.

[@L-ff5kw]

so great! thank you.

[@johnmcglynn4102]

Try the same recipe using chicken stock infused with a little saffron. The dish is - Transformative !

[@keawarren]

That sounds amazing!

[@lizziegreeneyes]

I've never washed/rinsed my rice... but I'm also aware I don't mind sticky rice, especially if I will be eating it with chopsticks LOL - that said - I just appreciate that you cook to your own drum's beat - as you should

[@philoctetes_wordsworth]

3:33 the only time I wash my rice is if it is basmati. My rice is always perfect. Always. I am confused, by people whom have difficulties with rice. Perhaps they are buying cheap rice? I dunno. My go-to is Jasmine, but I also like Japanese blends.

[@anrato3866]

if you ever get the chance, try that brand called "HEER" basmati rice. it's the best I've ever tried, and I worked at a rice importer for a year.

[@elsebethvonannedors8825]

Scott the snail will live on in infamy - awesome!

[@lindamounts2193]

I would have added a couple of knobs of butter in the end, Jamie, but it looked good.

[@lynnrose7562]

That looks delicious.

[@sydney5266]

I really like the design of your apron (rip snail death by book 💀) would you consider making a half apron version i would really like one for serving

[@TheGlamorousLifeofNae]

Another great one Jamie!! This looks delicious! 😋

[@maya-gur695]

All of Jamie's other videos: This recipe looks simple, but it's actually complicated. This video: This recipe looks complicated, but it's actually simple.