Stanley Tucci Makes Asparagus Risotto | Tucci™ by GreenPan™ Exclusively at Williams Sonoma

Рет қаралды 43,511

8 ай бұрын

According to actor and Italian food enthusiast Stanley Tucci, canned asparagus may sound unappetizing, but it provides lots of flavor to this creamy risotto. Canned peas and crushed plum tomatoes can also be used in this versatile dish. “Of course, this risotto may also be prepared using fresh ingredients,” Tucci explains. “But it also makes for a great ‘lazy’ risotto with ingredients we usually have on hand-rice, onion, canned vegetables, Parmesan cheese, olive oil, chicken broth (or just water), and sometimes parsley.”
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Recipe Link: bit.ly/3ZLMLXl

Пікірлер: 29

@irmasaldana5636 8 ай бұрын

It's refreshingly no BS, that's what it is. ❤

@lemjor10 5 ай бұрын

This is like if Jack Sparrow was sober on a cooking show.

@danielmoran9902 4 ай бұрын

As a result of watching this, I, a proud British citizen (yes, there's still a few of us left....) will now only ever call this dish 'riz-oh-toe', and refer to shallots as 'shall-at's'. I love Stan, he's bloody great!

@YourContentSucksDlck 3 ай бұрын

If ever there was a time for Tony Shalhoub to make an appearance, this would have been it.

@colinlavelle7806 8 күн бұрын

I love watching Stanley Tucci.....I'd love to watch him making my bed, yes please!!!. Not sure why you would use the onion and also shallots. I like to add the rice and make sure it's well coated with the oil and onion mix before adding the white wine. I also have my chicken stock on a simmer. I noticed he didn't taste the risotto to see if it was cooked enough...to make sure it didn't need a little more stock. But a great recipe by a great (and handsome) actor and cook. I have just this afternoon finished reading his book 'FOOD'. I'm so happy he has recoved from cancer. I'm also watching his series on Italy. It's on SBS (Special Broadcasting Services) TV here in Australia.

@vadgeik 6 күн бұрын

When you poured the liquid and it doesn't boil, but it's a movie and there is sound)))) 0:54

@vadgeik 6 күн бұрын

And it's so funny, nothing stuck to the non-stick surface 😁

@beatrizlrodriguez1158 7 ай бұрын

fabulous!!!!

@user-nz9pv1zx2d 13 күн бұрын

This is a time saving recipe, I was told use very warm broth and stir constantly, which is a pain. I’m sure this is. Every bite as delicious, bon appétit 3:05

@michaelh5720 5 ай бұрын

That looks delicious.

@davebertoletti Ай бұрын

I love Stanley’s videos and the man himself. There’s a couple of (unsolicited) suggestions I think I might add. Stock (or, sometimes, even just water) is sometimes recommended to be maintained and used at 90-100 degrees Celsius, so every time you add it to the risotto you only minimally reduce the overall temperature of your preparation. The final topping with butter and parmigiano (mantecatura or creaming) is generally recommended to be performed off the stove (do not add heat). You may use butter OR parmigiano. For a lighter touch, olive oil may also be used, according to the overall recipe and taste one is going after. I suppose there is no unique recipe for risotto…at the end of the day, the important thing is that the resulting dish tastes good!

@colinlavelle7806 8 күн бұрын

Yes I think I'd agree with you on those cooking points. Certainly I have my stock on simmer. After adding the oil or butter and cheese I gently stir it through turn off the heat cover and stand for several minutes.

@user-pg7cx9wo1m Ай бұрын

Love 💘 Stanley

@8nansky528 6 ай бұрын

I ADORE READING & eating

@drnicolebeaumont7884 Ай бұрын

Nice

@colinlavelle7806 8 күн бұрын

Just another comment. Here in Australia some people call Shallots....Spring Onions. I always call Shallots.....Shallots (that is the small sweet bulb type onion).

@KathysFlog Ай бұрын

Pepper? or did I miss that. I made this a few days ago using hoime made chicken stock and fresh Asparagus. It was yummy.

@mediterraneanmaven5742 8 ай бұрын

Which pan did he use? The 4 qt saute pan or the Stanley pan?

@AngelusBrady 8 ай бұрын

That's the 4 quart saute. His Stanley pan has rounder sides and more like an oversized saucier or the Essential Pans that W-S sells.

@aquiem5339 20 күн бұрын

I got the pain, waited long for it because it was back ordered and when I opened it the paint was peeling off. I was so so sad and had to return it.

@rpd5429 2 ай бұрын

No stirring the rice? Possibly “bruising” the rice? Interesting comments. He’s also becoming more of a pot & pan salesman. Still love ole Stanley!

@henrimatisse7481 27 күн бұрын

nice Greenpan, right?

@nochblad55 2 ай бұрын

Cooking time depends a lot upon the quality of the rice. To get to 20 minutes it is probably carnaroli. Should explain better this as well as with his choice of dried pasta. Especially since many brands are available in Italy, where I live, but not in America.