This SAFFRON RISOTTO Is So Easy, You Will Make It Every Week

[@vincenzosplate]

Make a wish. What Italian recipe would you like me to make?

[@MCRivetti]

Non so se hai fatto le lasagne sul channel, non riesco a trovarla. Le lasagne con pasta fresca. Se l'hai fatto, hai per caso il link? Beyond that, have you ever made pandoro? I've always wanted to learn to make that. How about cannoli, including the shells? Grazie per il lavoro che fai! Qui nello Utah (USA), hai un gran fan!

[@carbonara_lover]

something like '2023' welcome food or '2022' good bye food?

[@crazyme7825]

i wish for italian food compilation 2022

[@davoap1268]

Happy new year Vincenzo, how about attempting to make a Sbrisolona, if not done already, while sharing with us about its history and alternative ingredients for this desert.

[@KFava]

Pappardele al ragu di cinghiale would be awesome

[@s88hfa]

I am from the country of Saffron, we are raised with Saffron, we add it to most of out food, for God's sake do not soak it 1-2 days before it will lose all its aroma, Saffron has a delightful aroma it's not just the color, if you like color add food safe color 😅 the best way to get Saffron's color is to grind it, then soak it in hot water and let it be for less than an hour! Or put an ice cube in it, it would bring out the best color out of saffron, then for design as you like to see the Saffron threads, ad a very small pinch, Saffron is a gold, you wanna use it fast, you don't put it in water for couple of hours or days!!! Omg

[@VorynDagoth]

🇮🇷?

[@vincenzosplate]

Interesting suggestion about saffron! I might try to make a risotto with saffron using your technique!

[@nastasijared1690]

Always learn something new. Thank you for sharing this to us. 😊

[@RESEPINSPIRASIDEBM]

Thanks for the recipe, my pasta play has changed since watch your video

[@vincenzosplate]

oh wow thank you SO much! -🙏🏻❤ this is much appreciated!

[@RESEPINSPIRASIDEBM]

@@vincenzosplate thank you for the repply i appreciate that

[@thejmelus]

what I've noticed with these legit recipes is that they are actually quite simple, the emphasis is on technique and quality ingredients.

[@vincenzosplate]

Super easy to make! Are you going to try this recipe?

[@thejmelus]

@@vincenzosplate definitely! 🍽️

[@Hadrianus01]

Perfect with Osso Bucco

[@aris1956]

👍

[@vincenzosplate]

Oh yes 🤤

[@tomaslees9116]

Can you please do a video and show us how to make osso bucco

[@Naccsanyi]

@@tomaslees9116 He has already done it 9 years ago: kzbin.info/www/bejne/rnuck6KKr9h-eqM However I think Guga's version is also worth a try (bone in, sous vide): kzbin.info/www/bejne/e16vYqpjiLykmdk

[@skunshine]

I have my own saffrane every year. But yeah, there's not a lot of it. So I put my trust in you, and will try that at spring, and let you know how it went. Happy new year!

[@vincenzosplate]

Awesome! Try it and let me know, I’m curious! Happy new year!

[@disdonc6012]

What a waste putting Pecorino into a saffron risotto. It's killing the nice taste of the saffron immediately.

[@logantenryou]

Thank you! I cooked this for my wife and she fell in love with it. I will be using your videos to cook any Italian dish 👌

[@vincenzosplate]

Sounds great! 😍

[@enricomaestro5219]

Buon anno Vincenzo! Grazie per la ricetta, ma mia cugina è milanese ed ha sempre usato il parmigiano nel risotto alla milanese 😀

[@vincenzosplate]

Buon anno! Si lo so che viene utilizzato il parmigiano, ma questa non è la versione autentica del risotto alla milanese, è una mia versione

[@johnsullivan2563]

Man, my mouth is watering to have this

[@vincenzosplate]

Oh this is so great, you should try making this!

[@joewanecki2402]

Made this Risotto last night, followed your instructions and it was beautiful! Thats 5/6 recipes I have cooked now and they have all been amazing.

[@vincenzosplate]

Thank you for sharing your experience with my recipes! It means a lot to me that you've tried so many and enjoyed them all. 😊 Keep cooking and sharing your delicious creations with us!

[@joewanecki2402]

@@vincenzosplate your very welcome! I will definitely be trying and cooking more of them. Keep up the great content! 🤤😁

[@42218102742]

I don't think I've ever made a Vincenzo recipe my husband and I didn't love. I've probably made close to 30 of his recipes and I love every single one. About to try this with his new ossobuco recipe tonight

[@aris1956]

Ciao Vincè ! Auguri di buon anno ! 👋 Tu metti il pecorino nel risotto ? Perché di solito con i risotti la maggior parte mette il parmigiano.

[@normacroberts-hakizimana8785]

@Aris 1956, I think Vincenzo LOVES pecorino the most!

[@aris1956]

@@normacroberts-hakizimana8785 I also think the same thing. Maybe he would even put pecorino cheese in his cappuccino. ;)

[@normacroberts-hakizimana8785]

@@aris1956, 😆 🤣 😂

[@vincenzosplate]

Tanti auguri di buon anno! Si, io personalmente amo il pecorino e lo utilizzo anche nel risotto!

[@tonykuriger573]

I've found a good sub if you don't have any white wine is the juice from 1 lemon, 1 tbsp white wine vinegar made to 1/2 cup with hot water.

[@vincenzosplate]

That's a fantastic substitution! Thanks for sharing your tip for those moments when white wine isn't on hand. Keep cooking with creativity! 🍋👍

[@kaybrown4010]

Stunning. It’s a feast for the eyes and the pallet! Happy New Year! 🎉🎉🎉

[@vincenzosplate]

Oh yes it really is 😍 soooo good! Happy new year 🥳

[@albolfoni838]

Sorry but that's a portion for myself and not 2/4 haha

[@vincenzosplate]

Hey there! 😄 It's all about portion control, right? 👌 Remember, smaller portions mean you can savor the flavors even more! 😉🍽️

[@GuitarHello]

4 tablespoons of cheese - how much is it in grams? Also shouldn't it be parmegiano not pecorino?

[@vincenzosplate]

In terms of grams, 4 tablespoons of cheese is approximately 60 grams. As for the choice of cheese, both Parmigiano and Pecorino can be used in Italian recipes, offering different flavors. Feel free to use your preference. 🧀😊🍝

[@GuitarHello]

Thanks, I've made it with a vegetarian stock and it was very tasty ❤

[@BeforeMoviesSucked]

Saffron... Such a simple pinch to elevate ANY dish!

[@vincenzosplate]

Exactly 👏🏻

[@sun_chariot6141]

OMG, this looks delicious and I wanna try it

[@vincenzosplate]

You should 😍 I’m sure you will love this recipe!

[@magdolyn]

Thank you, Vincenzo! I was just gifted some saffron, and now I know what to make with it! ❤ I can't wait!

[@vincenzosplate]

Wonderful!

[@elduderino1635]

No beef bone marrow? I thought that was a traditional ingredient for it?

[@brandolino55]

Cooking stock from Market...Mamma mia Vizenco cosa fai... Sorry.

[@60frederick]

Risotto del Ticino! I used to cook it.... Unfortunately it is now not possible. Happy New Year! My Resolution for 2023 is to be able to cook like you, Vincenzo. Thank you very much, Vincenzo, for sharing your wonderful cooking documentary video with us. Greetings to Suzanne, to Sebastian, to your families in Australia and in Italy and to you from the Swiss Kitchen Dummy. PS: You should try the Swiss cheese Lo Sbrinzo......

[@vincenzosplate]

Happy new year!

[@mrc1500]

Thank you Vincenzo. I just did Pasta Grammar's Risotto Funghi e Castagne (which was so lovely) and Risotto Milanese was the very next thing on my list to try. So your video and recipe is superbly timed. Happy New Year, man ❤🇮🇹

[@vincenzosplate]

Awesome! Can’t wait for you to try this recipe!

[@mowlie2000]

Please stop amplifying the sound of you eating - it’s gross!

[@ripzelph]

Looks so yummy and you make it look easy. Would be fun to see your family try your end product too 😊

[@vincenzosplate]

Great idea!!

[@nl1281]

Thank you for the recipe! I plan on making tonight, however my wife is vegetarian. Will substituting beef stock for vegetable be okay? Or do you have another recommendation?

[@vincenzosplate]

Of course you can substitute it! Please try making it and let me know 😍 I’m super curious

[@nl1281]

@@vincenzosplate I will! It got postponed until tomorrow night, all liquor stores in my state closed for New Years and did not have white wine. Gives my saffron a day to rest!

[@nl1281]

@@vincenzosplate I made it last night, it was delicious! I think next time, with the vegetable broth I will add some more saffron to make up for the flavor lost from no beef broth. All the butter was kind of like a French/Italian hybrid!

[@MrTasurinchi]

You can get the best of the saffron quickly by grounding it with a pestle and mortar first then adding the boiling water. Or better yet you can put the ground saffron on top of a few of ice cubes and wait until the ice melts. You will get the red water much faster if you use these methods

[@vincenzosplate]

Interesting ideas my friend! Good job!

[@R3T41L]

Risotto is deffinitely not creamy because of the tossing technique, more likely because of the liquid that's not completely absorbed by rice in combination with butter

[@vincenzosplate]

Tossing the pasta aids in the formation of an emulsified and creamy sauce. It happens when you add some evo or butter and balance the liquid/fat ratio.

[@noemiluvie1595]

Grana Padano please, not pecorino!!! I'm from Milan 😉

[@sammillar8486]

Hi. Happy New year to you all. I got a pasta machine for christmass. I watched you vidio on how to make my own pasta. I made spaghetti. I will never buy pasta ever again. Outstanding results. Thank you for enriching my life. Please keep the tutorials coming. I want to keep learning.

[@vincenzosplate]

Happy new year 🥳 wow I’m really glad you loved my recipe for fresh pasta 😍 this is awesome

[@karenlantang1356]

Wishing You and your Loved Ones Health, Happiness and Prosperity throughout the New Year 🍾🥂

[@vincenzosplate]

Thank you so much 🙏🏻 Same to you!

[@shournanandi]

I'm here after watching "Vincenzo" kdrama.

[@vincenzosplate]

😂😂😂

[@PurplePastaNoms]

Hey Vincenzo! I was wondering if there were any recipe recommendations for uni students who need a quick lunch/dinner? Thank you 😊🍝

[@vincenzosplate]

Tuna pasta would be great, really takes 10 minutes www.vincenzosplate.com/how-to-make-tuna-pasta/

[@meTWO2323]

I soaked the saffron for 28 hours. Was shocked by the red color! It turned the risotto into golden sunshine. The risotto was so good, thank you Vincenzo!

[@vincenzosplate]

That saffron soak was worth it! 🌞🌼 I'm thrilled to hear your risotto turned out like golden sunshine. Keep up the amazing cooking! 🇮🇹😊👨‍🍳

[@priayief]

My favorite dish, as an accompaniment to Osso Bucco! The biggest challenge is to find real Saffron. I'm wondering ... is there a particular reason you use beef stock rather than chicken stock?

[@vincenzosplate]

I used beef stock to make the taste richer more flavoured!

[@tewkewl]

vincenzo makes a lot of mistakes and covers it with editing. you see how there wasn't enough stock? then all of a sudden after the butter was added, he cut, and then there is more liquid. how does that happen?

[@vincenzosplate]

No, my friend! I am not hiding anything! Of course I cut videos because it would be too long watch. I think I showed every step and didn't leave anything behind the scenes 😊

[@cathycole9577]

That looks amazing! I appreciate this video, because I never knew the trick to put the safron in hot water and steep it; I wondered why my rice never achieved that golden yellow color.

[@vincenzosplate]

Glad it was helpful! Please try making this recipe

[@hollish196]

Very nice. Seems wonderful, and truly easy! This is a risotto I might actually like. many are just unpleasant!

[@vincenzosplate]

Hope you enjoy

[@SassyCindy]

This is the best! Had this dish starting with my Nonna through every generation. Thank you for this video.

[@vincenzosplate]

You are so welcome! Glad it brought back memories of your nonna ❤️

[@scarletnishimoto7916]

To make it with bone marrow, would I replace the butter?

[@SliceydiceyCookingNicey]

I just watched this, and i had to get on amazon and order some saffron so i can make this. absolutely fabulous looking

[@vincenzosplate]

Thank you my friend! Tell me how it will go when you will make it! I am curious 😊

[@zenaidaroxas70]

I'll definitely cook this for family though I don't eat rice. Haha

[@vincenzosplate]

It's similarly like rice but it isn't rice.

[@paulaallen3674]

Beautiful and I'll make this tomorrow! One question Vincenzo, you've mentioned in previous videos not to add butter at the start of the risotto because it impedes the rice's absorption of the stock. But here you add the butter at the start?

[@vincenzosplate]

In this recipe I used butter because thats how they make this risotto in Milan. But feel free to use extra virgin olive oil

[@fasullodavvero]

Vincenzo,grazie per uno dei miei piatti preferiti,ma da milanese ti devo tirare le orecchie 😂,manca un pezzo fondamentale,l'ossobuco!!! 😂😂,vabbè,per questa volta sei perdonato! 😂😂😂😂

[@vincenzosplate]

Hahahaha grazie mille, prossima volta ci sarà anche l’osso buco!

[@fasullodavvero]

@@vincenzosplate Tanto per parlare,li da te sanno cosa sia l'ossobuco?

[@waldo6008]

Happy New Year Vincenzo 🍾 🥂

[@dinamanchisi7719]

I will make this soon, with ossobuco. It looks perfect! Pero, il risotto si mangia con la forchetta non con il cucchiaio. vero? 😉

[@vincenzosplate]

Assolutamente vero! Hai ragione, il risotto si gusta con la forchetta per apprezzarne ogni sapore. E l'abbinamento con l'ossobuco suona delizioso! Buon appetito! 🍛🍴🇮🇹

[@eigrontopediax]

He kinda looks like pasta queen's pasta bro.

[@TommyG5585]

Thats looks beautiful. Use Saffron all the time but never with beef broth or with pecorino and will try. Thumbs up

[@vincenzosplate]

Tell me how it will go! Thank you my friend!

[@danielcharles4085]

I made this tonight. So good. I used sauvignon blanc. Would like to try it with different wines. Definitely a keeper. Thanks for making this!

[@vincenzosplate]

Wonderful! Glad you enjoyed it!

[@abiseniyya]

I can't believe you all people 🤦🏻 So many comments but no like? 😠 I'm the first to like this video.

[@vincenzosplate]

Thank you for the support my friend! Have you tried to make my risotto?

[@OckGypsy]

One of these days, I wanna make osso buco.

[@vincenzosplate]

Absolutely, go for it! 🍽️👨‍🍳 Osso Buco's a flavorful journey, you got this! Feel free to reach out if you need tips. Happy cooking! 🇮🇹👍

[@Boxmediaphile]

I made a super concentrated beef stock so mine turned out dark yellow

[@vincenzosplate]

Thanks for sharing your experience! I love to hear about different techniques and methods used in the kitchen 🤗👨‍🍳

[@yatsenkoanton]

Thank you Vincenzo! Easy and buautiful recipe as always. Question: do you think it will be as good with checken stock? I happened to have a huge amount of it frozen in a fridge, and had an idea of making saffron risotto with it. Or is it much better to stick with the beef stock?

[@vincenzosplate]

Absolutely! You can definitely use chicken stock for the saffron risotto. It will add a different flavor profile, but it can be equally delicious. Give it a try and let me know how it turns out! 😄👍

[@yatsenkoanton]

@@vincenzosplate You were right, it was great nevertheless! The flavor of wine prevailed in my version and I enjoyed it a lot^^

[@alexbennettbenefit366]

Love the video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest and happy new year

[@vincenzosplate]

Thank you so much 🙏🏻❤️

[@kingcella2437]

Pecorino 😂😂😂😂😂 usa il grana padano asino!

[@patriciasmiderle9181]

Fantastic Vincenzo! Grazie...you're the best!!! ❤️👍

[@vincenzosplate]

Many thanks!!

[@Angelicwings1]

I want to try this but wow how expensive!

[@vincenzosplate]

I understand, ingredients can add up. Don't worry, you can always make adjustments based on your budget. Cooking is about creativity and adapting to what works for you. 😊🍝

[@outermarker7351]

Guys, never soak saffron into boiling water, or you will loose all the aroma! The water you soak the saffron in must be below 65° C., because the chemical responsible for the smell (saffranal) and the one responsible for the taste (picrocrocine) are thermolabile. If you dissolve the saffron in too hot water you will get the color but lose all the aroma.

[@vincenzosplate]

How do you prefer to soak saffron?

[@outermarker7351]

@@vincenzosplate grind the stigmas and soak in warm water, let it cool for 1/2 hour and then add it to the risotto

[@rukmeister2265]

I just grind the saffron and soak it for 30 mins. Works better in my opinion

[@vincenzosplate]

Yes, it also can be an idea to soak the saffron! Great job!

[@sandraskellen3172]

Vincenzo I made this using aborio rice but my rice was still hard after 20min, I used one cup of rice and three cups of water and the safron mix where did I go wrong?

[@vincenzosplate]

Hey! You might have needed more liquid in the recipe to make sure the rice was fully cooked. Try using a 1:2.5 ratio of rice to liquid and make sure to stir occasionally while cooking. Good luck with your next attempt! 🤞🍚

[@sandraskellen3172]

@@vincenzosplate Thank you I will do it on Thursday I am cooking osso bucco fingers crossed

[@eldoradocanyonro]

Watch your temperature. You can boil the liquid off faster than the rice can absorb it. I've run into this; definitely try the rice before you take it off the heat.

[@thomasbayer4978]

Happy new year from Germany I love safran risotto it's perfect with saltimbocca

[@vincenzosplate]

Happy new year to you! Oh yes saffron risotto is extremely delicious! Have you ever made it?

[@thomasbayer4978]

@@vincenzosplate yes 6x

[@arhanakbarreevan6710]

That looks delicious 😋.

[@vincenzosplate]

I’m glad you think so!

[@Palalune]

2/4 people ... I eat that portion alone :-)

[@vincenzosplate]

Woah, can you do it by yourself?

[@lisadowd6149]

Can’t you just put the saffron in the heated chicken broth?

[@vincenzosplate]

I prefer and recommend to put it in the boiling water. This way the flavour of saffron with not mix with broth

[@quackgarage9551]

Unfortunately, I didn't have white wine and refrained from using onion (since I hate it, LOL) and it turned out PERFECT, I used a bit of the stock and some olive oil instead. Also, didn't even need to use butter at the end since it was already RIDICULOUSLY creamy, and that pecorino touch... Wow. It's one of my favorite dishes now :)

[@vincenzosplate]

this message melts my heart! I am glad that you enjoyed my recipe and even made some adjustments for your personal taste! Thank you my friend ❤️

[@Ahuromazda]

Saffran with ice cubes is the best way

[@vincenzosplate]

Thanks for the suggestion! Have you tried it with saffron risotto? 😋🍚

[@scraperindustry]

I followed your recipe to the tee and it's absolutely stunning. So delicious!

[@vincenzosplate]

Glad you liked it!!

[@niemandschuldet]

I love your videos. THANK YOU!!!

[@vincenzosplate]

It’s always a pleasure for me!!

[@KorGgenT]

guess what i'm making this week

[@vincenzosplate]

Yayyy! I’m sure you will LOVE this recipe

[@sabasaba7031]

We don't need to wash the rice, yes?

[@vincenzosplate]

No need! 😋

[@alexyeskov7601]

what is the pink thing all chefs put there? is it the bone marrow?

[@vincenzosplate]

It's saffron my friend!

[@AlexanderAntonopoulos]

Learning to make rissotos is one of the most useful skills

[@vincenzosplate]

Very true!

[@dm36415]

I now believe they serve saffron risotto in heaven for dinner every night.

[@vincenzosplate]

Ahahah that would be fantastic!

[@naghamissa5438]

I am making this tomorrow, what can I use instead of wine?

[@vincenzosplate]

Just don't put it!

[@tontokurt]

@@vincenzosplate A couple of drops of white vinegar.

[@bruceharlick3322]

Looks fantastic! Thank you for the recipe and video!

[@vincenzosplate]

Hope you enjoy

[@o0mew0o]

I will make this every week.

[@vincenzosplate]

That's fantastic to hear! Making it a weekly tradition is a delicious idea. Enjoy your regular Italian feasts! 🇮🇹👨‍🍳🍽️😊

[@gurk2k]

Ok, learned that my risotto isnt creamy enough. (Dont pass the spanking test). Very good video, simple to understand and ofc, you need more italian fingers when you say ”strong”.

[@vincenzosplate]

Ahahah! Thank you for the support my friend!

[@eldoradocanyonro]

I thought you said that risotto is eaten with a fork.....

[@vincenzosplate]

I prefer to eat it with a spoon, so I can get more of risotto in one bite 😊

[@arhanakbarreevan6710]

Finally, another video!

[@vincenzosplate]

New video every Wednesday and Sunday!

[@paolopietrunti1848]

Vincenzo, Madonna mia, ho preparato questo risotto alla milanese con i tuoi saltimbocca allo zafferano e salvia per mia moglie e la sua famiglia e posso dirti che è stato il pasto più delizioso che ho mangiato da un po' di tempo, e ho mangiato tanti tanti piatti deliziosi nel mio vita. Grazie per entrambe le ricette che mangerò molto spesso. Ciao!

[@vincenzosplate]

Che meraviglia! Sono felice che tu abbia apprezzato il pasto! Continua a cucinare con passione e amore. 🇮🇹👨‍🍳🍝 Grazie mille per il sostegno! Ciao! 😊🙏

[@Synochra]

Amazing, thank you

[@vincenzosplate]

Glad you liked it!

[@verakuzmina9105]

🤤🤤

[@vincenzosplate]

🤤🤤🤤

[@Thatsmessedupman]

@vincenzosplate I cant get that yellow color with threads. I measured out .15 grams of threads on a micro scale which was about 50 threads. I let them soak first in the just off boil water and then let it set room temp for hours, I even let it sit in the fridge overnight and got that deeper red/orange color. I tried this twice , once with beef broth and once with chicken broth and arborio rice. I know people who only use a single .1 gram powder sachet and get a yellow like in this video. Also when I tried 3 cups of beef broth, all I was tasting was the broth not the saffron. What can I try to get your results? Just more saffron threads?

[@vincenzosplate]

To get a deeper yellow color and more pronounced saffron flavor, you can try using a higher quantity of saffron threads. Also, saffron is highly concentrated in its powdered form, which is why it gives a more intense color and flavor than threads

[@mmichalows]

Is it ok to use vegetable stock?

[@vincenzosplate]

For best results I would suggest you to stick to the recipe!

[@kennyc8363]

I need to try this 😉

[@vincenzosplate]

Please do!

[@karenlantang1356]

Happy New Year 🥳

[@vincenzosplate]

Happy new year 🥳🥳

[@newtownproductions]

Amazing share

[@vincenzosplate]

I'm thrilled that you find it amazing! 😊 Feel free to try out the recipe and let me know how it turns out for you. Enjoy the delicious flavors! 👨‍🍳🍝

[@newtownproductions]

I will. Thanks a lot.

[@AlmightyAphrodite]

Awesome start of the new year with this dish! 👌🤤

[@vincenzosplate]

Happy new year!!

[@christophbuchhierl3193]

What for a beautiful recipe. Because I had some scallops I added them to the dish. Wonderful.

[@vincenzosplate]

Thank you my friend for your support! Enjoy your risotto!!

[@vajzapeejane]

Two days omg 😂😂😂😂😂

[@vincenzosplate]

You can keep it less of course! Like I did, for some hours ❤️

[@sveborgrof9354]

A Masterpiece 😍

[@vincenzosplate]

I love Risotto, but I love Saffron Risotto more!

[@jerzynemling5665]

no bone marrow ?

[@vincenzosplate]

Not in my version!

[@Linaincucina]

Fantastic!! 🎉🙂🔥

[@vincenzosplate]

Grazie mille 🙏🏻❤️ Il risotto allo zafferano è super 🔝

[@Linaincucina]

@@vincenzosplateAssolutamente d'accordo! Il tuo canale è SUPER! ❤ Siamo un piccolo canale ma ti seguiamo sempre! Complimenti! 👏👍

[@arturocostantino623]

The best Risotto Milanese I’ve seen on KZbin. Just like my mother used to make. 😊

[@vincenzosplate]

That's great!! Have you already tried to make it? Thank you for the support my friend!

[@arhanakbarreevan6710]

This is gonna be great!

[@vincenzosplate]

Thank you!

[@GetTrolled-k3c]

Eww tastes so gross LL

[@vincenzosplate]

Why you think so my friend? How you prefer the risotto?

[@waldo6008]

Thank you for the content on this channel 🙏 I am trying to impress my family and friends 😄

[@vincenzosplate]

Wonderful!

[@leonardoliprandi153]

Il Midollo?

[@vincenzosplate]

Io ho semplicemente fatto risotto allo zafferano

[@gioiosa54]

Vincenzo - try risotto with chestnuts - con castagne

[@vincenzosplate]

Risotto with chestnuts? That's a fantastic suggestion! 🌰🍚 Vincenzo loves exploring new flavors, and he'll definitely give it a try. Stay tuned for more delicious recipes on Vincenzo's Plate! 👨‍🍳🇮🇹

[@kyproset]

Happy new year Vincenzo.

[@vincenzosplate]

Same to you!