The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour.
[Music]
I am Daniel Lu I’m welcome to food 101
food food food people let’s talk about
food oh
chy how are you I’m fabulous like you
shy yeah fabulous
fabulous yeah me too I’m tired but we
need to do this podcast because we love
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oh merchandise were our
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oh imagine cheffy this is only my our
Dream not my dream our Dream two years
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we go on let’s do a shout out for those
people listening
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[Music]
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[Laughter]
wow thank you again Germany gam I know
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because this podcast is created and
power food food food food food food
people so shy what we will what will be
our topic for today I thinking we don’t
talk about Roto you know I like rot I
love Roto Roto one of my favorite wow we
got some in in this book too guys okay
food
yes book you know then uh here we go
there we go yay our food
Roto to over there but you know might
well we talk a little bit about Roto you
know how to make Roto how you create a
rotto what you can make with whatever
you got home foro you
know eventually foro you need you know
the best rice I like you know there is
okay vone there is carnaroli rice that’s
one my my favorite canari
anyway and the result is coming out
fantastic and uh so there is so many
different uh company you can find now at
the store so you can find all over you
know doesn’t matter which which grocery
store you go you can find you know and
there is a specific rice for the rotto
and when you make rotto the best the
first thing you have to do it’s you know
you have to TOS your rice okay once you
TOS your rice then after you toss with a
little bit onion and olive oil then
after you know a nice glass of white WI
wine let evaporate the wine and then you
can start cooking the result with a nice
uh base of Buon whatever you got so it
depends what kind of what kind of you
want to make so let’s say you want to
use you want to make a veg you start
okay with the vegetable bu you start the
the the the process of cooking the when
you start to cook the rotto and you add
a little bit of time the the vegetable
and then you know you makeing sure that
you got your vegetable ready what
vegetable you want you want a spag Roto
with t you know or you want a champagne
Roto with let’s say saffron and cherry
tomato and let’s say well let’s put it
as something zucchini zuc match very
good with the with the zucchin do yes so
all depend what kind of rotto you want
to make you can make a rotto with
anything really any day like uh you know
whatever you open the fridge and
whatever you can find the fridge in the
the fridge you can use you know for meat
you can use if you want Bon or petta or
gual or if you want beef resot you use
you know ground beef or so it’s it’s up
to you you know what kind of resot my
suggest I love Seafood I like U you know
a nice a nice uh clamps muscle
shrimp uh octopus or you know in
calamari squid and you know one some
crab or some you know H Lobster resoto
oh my God there’s so many kind of resot
you can make but which one you like oh I
love Seafood
cheffy oh yeah oh yeah you can make so
many different kind
ofoto oh my
[Music]
God it’s a little B it’s costy but you
know it’s a very good right very good
you make that one you know so it’s it’s
all depends what the people like to do
and you know what kind of taste they got
um let’s say simple you know let’s say
let’s make a classic mot you know with
the saffron very simple you TOS your
rice yes you TOS your rice you got your
your uh base of Buon the you you like
most anyway and uh then after you you
you put your wine in the the rot and you
make evaporate the the wine then you add
your Buon let it cook for half of the
time usually take about 16 to 18 minutes
to cook a rice Roto and uh halfway
through you put your saffron in and let
it Infuse and let it get the color nice
and yellow you know the beautiful uh uh
bright yellow color and the of the
result and when it’s h it’s time it’s h
you cook cook time is arrive you know
six minutes 16 minutes to 18 minutes you
add your lots of Parmesan cheese that’s
for sure and you know a nice but Monte
and that’s said you just let it stay for
a one minute two to relax the result and
then you you put on the nice plate and
well that’s it that’s how
you that you enjoy let’s say with a nice
glass of white
wine
fantastic
yes after day you if you want to add
something else on the saoto you know you
can put shrimp if you want it it’s a
good match with the suffron yeah
fantastic h a nice juli vegetable you
know you can do some nice zucchini some
nice carrots some nice daon or
and you just uh uh P pan fry just you
know to give a nice crunchy crunchy
flavor and you just put at the end in
the iso mix all together with the with
with with the shrimp oh
fantastic
fantastic yes
absolutely and so people Rota is one of
the number one stars for Italian cuisine
find
anywhere anywhere in the world I think
so whereever you go you find the result
for sure yes may maybe they’re going to
use the carar rice
or the aquarella or whatever you know
but you know they can they you can find
any kind of rice if you you
know they they they make res somehow
they make they make somehow
yes R yes so shy why is it important
that we need to steer the Roto while
cooking it during the cooking well
because the the starch is going to touch
on the bottom for you on the on the the
pot so you’re going to
burn we we stir and then after see when
when it’s cooking because you want to
add a little bit of time the the Boon
just to make it cook as much you need
you don’t want to put too much otherwise
you had to make it evaporate that that
Buon if you cook too much the result is
going to be a glue you know you can just
uh attach drywall on it but you know
it’s uh it’s very important that you
stick on your you know you have to check
you have to mix you to make it sure it’s
got nice the the the starch is going to
glue all together make a nice creamy
creamy on that on the r that’s the best
part you know it’s that’s make because
you don’t need to add no cream on
because it’s already creamy by is own
with a with a starch
yes soy where the where does Roto came
from in
Italy uh rotto where they come from yes
come most most is coming from North
Italy anyway it’s uh basic from over
there but in all Italy we make Roto we
make South the central in the island we
all make Roto because it’s it’s a it’s a
it’s a classic it’s a classic uh recipe
that we do we to and then wherever you
go there is different recipe you you can
have so if if you go on the close to the
to the Sea you know on the south part or
even you know even my side like you know
if you go to TOs and you go to the Lal
in in Rome you can have a nice fresh
seafood over there and say you can have
a nice Seafood result of any any
restaurant in in the
town of course if go up north in the
mountain make a nice result with a nice
you know nice radiko and Rik gona you
know different different kind depend of
the of the uh of the region or where
where you are from definitely so Chef we
know that uh Roto they using for uko so
what the classic seasoning in giving
Alam Aris alaman so distinctive coloris
a ISO with the saffron and it’s always
been served with the with the also it’s
a perfect match and uh yeah when you
cook your subo you know and uh you have
your St you have your uh protein over
there so that’s you know it’s one plate
combination it’s the best best
combination ever yes it’s fantastic it’s
a the flavor you can mix together with
between the uko and the Roto it’s
really uh mixed together and give an
amazing flavor in your mouth anyway yes
what they call this Mama Mia they
said
absolutely and Roto is something else
but so cheffy before we go on let’s do
congratulate oursel because you know
people food 101 is number number 23 on
out of 250 podcast in Canada top top
food podcast in Canada we are number 23
people and I hope next year we are
number
one yeah right Jai
people I love to but you
know our competitor are much much much
more stronger
we we have a audience you know they
really appreciate what we doing you know
and and they listen to us you know we
just have fun here you know just enjoy
make nothing to you know it’s it’s h
something that we spend a day a day
off online to to talk about food you
know not enough that we talk during the
week or we during the week but you know
it’s a part of our life we enjoy and why
why we don’t why don’t share you know
yes definitely people and out of 250
podcast again we are number 23 thank you
so much from the bottom of our heart
chef and I are so
grateful and I hope you I would like to
actually I would like to have somebody
of our audience to to join us on the on
this podcast it would be fun you know
and chat and see what they like to cook
at home and you know and see what we can
do for them you know
the live on from the podcast would be
cooler
yes that’ be awesome probably sooner or
later we’re going to do have a live
podcast with SH cooking in the kitchen a
the season
five season five people
Hing don’t go too
far just like for nwork
my yes that’s like food because people
food 101 is really uh this year we
expand our limit not because food11 we
have already books we have a lot of
books and we have already merchandise
and sooner or later we have Audi books
and of course sooner or later we having
culinary course so people we are so
blessed that uh this p has give us a
gateway to make these products to be
more uh famous and we be have more
people to entertain because that’s our
purpose chef and I have here to give you
knowledge to entertain you and to give
you in not to give you to inspire you in
the kitchen because people working in
the kitchen is hard people uh working in
the kitchen is lots of pressure lots of
what
else pressure and what headache for sure
well work in the kitchen in a restaurant
it’s one thing working in a kitchen at
home is a different thing know you if
you what we try to do it’s it’s uh help
you to enjoy cooking that’s it it’s not
the uh to work in a restaurant it’s
completely different story you
know it’s enough to our six days a week
or five days a week that enough but no
what we try to do you know just to make
make you feel comfortable in in the
kitchen you know don’t be afraid to to
to make a mistake of course like we
always say and you know to make you feel
uh really really comfortable in what you
doing you know just trust yourself you
know uh making whatever you like in the
kitchen and just enjoy because that’s
fun it’s so fun cooking guys come on you
know I think is part of of the daily uh
the family time for me you know I spend
time with my family it’s in the kitchen
you know it’s on the table of course
with the family especially my day off
they we get all eat at the same time at
the you know it’s it’s the best time of
of the week for me yes yeah when you see
kids enjoy and you know spend time with
you you know p p or whatever you know
even if you make a FR or you make a sto
you know doesn’t matter when you have
fun why not yes yes people uh cooking in
the kitchen at home it’s something else
it’s to reunite family to give them good
food to close together so shy Roto what
else you can say about it it’s
good
[Laughter]
yes yeah uh
just uh the most important thing don’t
forget you get toasted the
eyes okay that’s the thing uh don’t over
toast it because you’re going to feel
it’s you know otherwise going to burn
but you know give it that you know a
minute you know turning and toast it
with the onion and give the you know the
um touch then you know you put your
after your when you put the wine you can
get you know the evaporate evaporate out
the way the and start to put the The Bu
in and you know that’s say that’s let it
go let it go stay beside cook with them
and
it’s so shy I can I use different kind
of wine in r
or what you mean uh it’s always best if
you use white wine when when you
uh you toss the the rice so it’s always
the best but sometimes when you make
beef Ru and you use red wine on theu you
know why not useing the result or
sometimes when I make I make the Roto
with the with the
triso uh with the redo and uh to give a
little bit more purple color I use the
red wine that’s that’s uh one of my
choice to yeah okay yeah use the red
wine to give a little bit more color so
at the end you know the the result is
going to be nice and purple you know
definitely so seie can I use brown rice
for
the yeah you don’t have too much touch
like the wi result yeah event why
not we can try we can try together maybe
live
yes so cheffy what are your some tips
the perfect creamy res well then of
course you know when you arrive your 16
18 minutes cooking time is over shut it
off let it let it stay for a few minutes
well of course like I said before you
know just put your parmesan cheese and
then you put your butter Monte if you
see this too dry a little bit tooy give
a little bit more Buon because it’s
always good you know to make a run you
know the the result is not going to be
stay on the blate like you know like
pasta you put it on boom that’s no is
going to go down after like a imagine
the lava from the volcano you know it’s
coming down that’s said that’s the
result was got to be like this coming
down and get on your plate yeah not too
running but it’s got to be
like still over there doesn’t go anymore
because after you know when it cool down
when it’s going down it’s cool down it’s
going to stay over there so that’s
that’s the best thing of the result what
you have to remember about the result
don’t make it too dry otherwise it’s
going to stick over that it’s like okay
it’s good for maybe arini yes
okay for be okay yes so cheffy what your
tips for leftover
Roto oh
yes well try anything you can try even
make a frittata rice frittata you know
you just toast the D and then you with
the the eggs why
not but yeah when you usually when I got
leftover you know it doesn’t matter what
kind of flavor you give anyway you know
for you know I can make like I
saido Roto it’s something different you
know uh Seafood result you can make why
not you know something something nice
and I to make big you know
so
yes it doesn’t last too
much too much left
over you’re so delicious people so how
about CH
Nero Fant it’s uh it’s black rice is
it’s amazing yes when you you know in
need we are there is already a product
you know the eyes is already black so
it’s it’s fantastic but you can make it
by yourself you just need the the squ
squid ink you just put inside the don’t
put too much trust me because all your
mouth black trust
me no but yeah it’s one of my favor but
um I used to make only with um maybe a a
a Seafood Ragu biano White Seafood Ru
because once you put the black in the
rotto is going to color everything so
you can’t see too much the food and I
used to you make octopus Ru or a squid R
white and then of course you’re GNA find
inside when you eat it but uh it’s not
but you can’t see too much because it’s
it’s going to be dark anyway black but
yeah it’s a fantastic uh flavor the the
black ink rotto I love it you know I I
like to use the Black Ink even on the
plate as a brush on
and like the black on the blade yeah so
instead of uh mber can I use a musar Pon
instead uh well yeah you can use musar
Pon it’s just expensive cheese Canada
but it’s expensive cheese in Canada but
true
yeah well eventually yeah you can make
as a you know even you can use as a for
cheese too you can use as a as a cheese
for the for cheese pasta for cheese Roto
if you want this case in this case for
cheese Roto you you can use
mascaron Fontina parano and let’s say
mozzarella whatever you like ah G
gonzola yes gonzola why
not yeah but yeah I
M yes
a cream anyway so use cream it’s
cheap yeah yeah it’s a little bit expens
in
can true
like yes Mama
M so Chey what is the role of Parmesan
cheese in the final state of making
rot the the all well I add at the end
the parmesan cheese at the end and and I
put the butter before the but I put the
parmesan cheese then I put the butter on
it and uh they I want the pan CH to get
melt inside you know and making sure
that I don’t put too much uh salt in the
in the result so at least at the end I
got the flavor to the parmesan too so
that depend of what kind of result we
make of course because if we got uh
AO
cheese they gonna pay me for you know
where whenever I walk I just say you
know I send you the parmesan cheese on
the side and then it’s up to you
whatever is coming out from the kitchen
is got that I taste the we serve at the
restaurant so if you want to have to
change the flavor that I give to you
it’s up to you but you know never put
cheese on the on the fish and not tomato
fish of Clan fish spaghetti no that’s a
big no no
it’s of the oh my God
no we don’t do that for sure so Chey
what are the some unconventional
ingredients that can be used to flavor
R well we talked about before for the
saffron s it’s all the black ink is G
that flavor too uh let’s say
um well depends for
uh for seafood of for meat yes I will
say uh you can aromatize AR aromatize
with uh some uh spices if you want it
you know or or uh paprika as a as a you
know a flavor more for the for the for
the Roto it’s all depend what you what
kind of uh um what kind of uh B you use
for the for the result is a meat a fish
or it’s a pork it’s a chicken it’s a ve
you know it’s all
depends yes people it depends how what
kind of Roto you will make but sey
before we go on I want to uh invite our
listeners to grab a copy of my
collections collection of my notebook
see shf are always doing
something collection of notebook a
flowery notebook people these are
flowers from British Columbia uh I I
collected it and compile it as a
notebook individually so it’s $6 for the
paperback and hard cover is $13 it’s so
amazing collection of notebook people
it’s a flowery flowery notebook if you
need um a notebook for your writing or
whatever in the kitchen please do grab a
notebook on Amazon by Daniel Lucas
oh
a a flowery notebook so people please do
grab a copy of my notebook available on
Amazon on Amazon only so shvy Roto I
hope they like it and please invite our
listeners to try to cook in their home
yeah try try try try again and again and
again you know it’s um maybe it’s going
to be difficult the beginning but you
know later on you can do it you can do
it of course of course yes for sure for
the first time you’re going to do ISO
you will commit mistake people we always
saying that don’t afraid to commit
mistake in the kitchen the more you
commit mistake the more you become more
more more excellent in the
future that’s right and do experiment
again do experiment in the kitchen who
knows you what are you doing will be one
of the
best recipe just like Roto it’s what
what it’s invented in what 18th century
and until now see it’s famous who knows
you’re the one next to the throne that
you invented a recipe that our
generation to generation will
echoe wow just like jef Alexandra who
knows he gonna make a delicious recipe
combination of Italian and can Canada
good we can talk next time we oh yes why
not
why not before we are talking about
fusion fusion right chy and then miss
Fusion a little bit next week next time
let’s a littleit yes Canadian and
Italian cuisine sure why not let’s mix a
little you know some maple syrup or some
you
know
leton yeah why
not can make a dessert yeah yes sure and
people we are inviting you to grab a
copy also for our Vol food 101 volume 12
Italian cuisine and we have already 13
volumes and more volumes to come people
we are just busy busy but we are pushing
for our volumes by volumes until volume
30 oh imagine volume
30 we will not is St there that uh
volume 13 and we for sure for next month
I’m going to continue Volume 15 which is
Italian cuisine part two we have a lot
of menu recipes that we want to share to
our part two Italian cuisine wow so
shy thank you very much was
amazing thank you am people see you soon
[Music]