Garlic, Olive Oil and Peperoncino Risotto (Aglio e Olio Risotto) Cooking Italian with Joe

Garlic, Olive Oil and Peperoncino Risotto (Aglio e Olio Risotto) Cooking Italian with Joe

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[Music]
hey guys welcome to my kitchen another
big excited damic kitchen where are we
going what are we making guys today
we’re going to go to Northern Italy near
Milan and we’re going to make something
delicious we’re going to make theato
you’re going to find for anyone that
travels in Italy in the north you’re
going to have a lot more Penta and
you’re going to have a lot more ratoo in
place of pasta you’re not going to see
as much where the common dayto day
you’re going to have a lot more rice
you’re going to have a lot more corn
South you’re going to have a lot more a
lot more pasta in general not that you
can’t get either one uh but my family
the Boreal family is from a little
village in the north of Italy uh near
Milan it’s called Koli diast and uh and
they’re just wonderful people I had the
blessing uh to have them in my life they
opened up a restaurant boro’s restaurant
and citone that’s where I I learned to
cook I I cooked uh next to my father
really from the age of eight my father
used to have these wooden soda boxes
that he had kind of nailed and screwed
together they were Pepsi boxes back in
the day we could we could get high
enough to the counter to cook with uh
with my grandparents and my parents and
uh it was it was just such a great
childhood and a really great experience
so you you don’t even realize how much
you’re learning you know the nuances of
cooking uh in those early ages uh but uh
so it was a great experience and there
was a recipe uh that Nona Caroline used
to make make she used to make a lot of
risato a lot of different varieties a
lot of versions of risato but this one
here is uh is absolutely delicious so I
love garlic and I love pecini pecino I
love uh I love olive oil I love starch
whether you’re going to put it in a
pasta petta or rice and Rosato so this
is a great marriage of of rice Rosato
and Alo aolo so garlic and olive oil
with pepperi and and rice and it’s going
to be delicious and I’ll tell you this
is fun and it’s easy some people get a
little intimidated by making Rosado but
I’m going to show you how easy it is
it’s it’s actually really nice so you
know what you do here is you play a
little music you open a bottle of wine
you put on a little I don’t know Sinatra
Bennett Dean Martin whatever and you
just take your time and you and you cook
and you have some fun and that’s all you
got to do all right so what do you say
let’s let’s start cooking let’s start
having some fun let me go over some
ingredients so Rosado you’re going to
need the main ingredient here your key
ingredient is going to be rice you’re
want a short grain it’s a really starchy
rice I use obviously there’s a little
bias a boreo a boreo a and then boreo
rice not making that up so there’s got
to be some connection there’s got to be
some royalty that I’m not getting over
the last 30 or 40 years that would make
me a multi- multi-millionaire but but in
any case we’re going to go with two cups
of a boreo rice next you’re going to
need some broth or stock you can use a a
vegetable in this case I love chicken
stock so I’m going to use a chicken
stock so I’ve got six cups of chicken
stock now we’re going to need some oo
which is which is olive oil so you’re
going to want some really good high
quality extra virgin Italian olive oil
Hey listen guys anybody it’s a it’s my
quick Shameless plug here anybody new to
our Channel we own a farm in Italy Vio
Del Gargano it’s just above the hill we
own our own Olive Grove we actually make
Olive Oil Co-op with a group of farms we
bring it right to America so that we can
drop ship it right to your front
doorstep name of the companies veto and
Joe’s after my two boys and I’ll tell
you it’s grassy earthy peppery oh it’s
got that delicious Aroma like you feel
you you get the sense like the feel in
the aroma of kind of earthy and grassy
right from that Aroma and then uh and
then when you taste it’s got that little
pepper feel it’s just absolutely
delicious and I know what you’re
thinking you’re like Joe we would love
to buy some I would love for you to buy
some too so uh after the after the video
you can click Down Below in the
description or Facebook or in Instagram
we’re on Tik Tok we’re on YouTube and
just click Buy It Now veto and Joe’s or
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ship you a couple bottles your front
doorstep I think of it as taking a trip
to Italy right in the bottle getting
back to our ingredients our olive oil
we’re going to want 1/3 of a cup of
extra virgin olive oil now we want the
alio part right so now I’ve got some
garlic here so I love oh garlic is just
it’s it gives the aroma of the earth and
it like it’s got that onion family to it
you know what I mean it’s got that
delicious like almost tastable Aroma
which just brings me right to the
kitchen to a sauce to a pan fills the
aroma right in your house isn’t it just
delicious so here we’re going to go
about five to six obviously you know
what I mean with a little with a little
garlic if you don’t like garlic don’t
come over to the house you follow what
I’m saying so we’re going to go five or
six cloves of garlic next guys you’re
going to need a pepper you’re going to
need a chili pepper pepper Chino right
and we’re going to want one whole pepper
in there kind of looks like my Italian I
don’t if that’s hitting my microphone
here but it’s kind of like my Italian
horn hanging from the rear view mirror
force field against evil spirits you
with
me but we want one of those anybody
anybody growing up Italian knows what
I’m talking about right so we want one
of those in this pan I’ll show you how
to prep that and cook that we’re going
to use a lemon now we’re going to use a
a piece of lemon in there I’ll show you
how to use that it add some nice exotic
little flavor to it a nice backdrop
which is just delicious you’re going to
need some Italian parsley some flat
Italian parsley oh you know I don’t
think people realize how delicious
parsley is it’s it’s very Herby you know
so it’s got that grassy herb to it but
it’s very peppery and it’s got a little
like almost like a lemon like a little
Citrus to it so you gets a fresh parsley
which I did today it’s so delicious and
adds such a great depth of flavor to
your to your dish next we’re going to
need some cheese now we’re not going to
cream
the Rosato like you normally would uh
like a you know a traditional risato but
you definitely want to get some some uh
parmesan regano and you’re going to need
some peino Romano cheese and I’m going
to do a little bit of a mix a light
finish to the top when we present it
which is great you’re going to need some
salt now on the butter you’re going to
want six tablespoons of butter so in six
tablespoons of butter ideally softened
I’ll show you when and how to add that
you’re going to need a couple of pans
for the oven you’re going to need one
flat sauté pan to do the Rosato and then
you’re going to need a stock pan you’re
going to need a a pot to heat up to heat
up the broth which is going to be really
important and then you’re going to need
a serving dish so today I’m going to use
my Mackenzie child isn’t that beautiful
so guys I’m an affiliate for McKenzie
child so when you get a chance just
click the affiliate link any of these
beautiful items that I often Showcase in
our videos they have them they get a
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help out the channel what do you say
let’s get cooking first thing I want to
do is prep my garlic so what I’m going
to do here is I’m going to pull those
six seven what I say eight no I’m just
kidding and to prep this I’m going to
give him a smash so just take your knife
put it over the garlic give it a good
hit see how it breaks it it’ll peel
really easy and now guys just give it a
peel now I’m just going to take the
garlic and what I like to do is I’m
going to give it a little bit more of a
smos then I’m going to cut it up all
right so our garlic is done let’s go
over to our pan okay I’ve got my two
pans going so I’m going to get this one
going first in this pan I’m going to get
my chicken stock going and I want to
bring that up to a light boil and in
this pan I want to immediately put my
olive oil I’m going to put three cubes
of my butter and now I’m going to put my
garlic now here I’ve got my heat really
low now while that’s melting I’m going
to take my pepperino here and I’m just
going to cut the top off I’m going to
cut it right down the middle and then
what I want to do is just clean it out a
bit then just take your seeds and the
guts out now I want to cut it nice and
thin to prep it for our sauce put that
in my sauce I’m going to turn the heat
up on this just a little bit and what
I’m looking for is I’m looking for some
translucency in my garlic that’s really
what I want I don’t want to Brown it and
what’s going to happen here is all the
oils from the garlic which are delicious
along with all the hot oil from the
pepperoncino all of that is just going
to marry with the butter and the olive
oil and we’re going to have
deliciousness I’m going to put a cover
on it just speeds up the cooking process
now while that’s cooking down before it
gets too far
I got to add a little lemon here and I’m
just going to do a little quick spiral
on
it almost like I’m at the bar doing a
vodka lemon all right so I’m going to
take these two pieces we’re going to
pull these out but I’m put I’m going to
put these two pieces in my oil that’s
beautiful and then just get them stirred
don’t even worry about controlling the
heat sometimes all you got to do is just
pull it off just pull it off the heat
and let it set and then you can always
re-engage the heat if you have to I’m
just going to pull it over about half
way oh that’s beautiful I’m going to add
about a quarter maybe a heavy4 teaspoon
of my French salt which is sexy I’m
going to give that a nice stir now guys
we’re all set I’m going to pull this off
I’ve got to heat at about a medium and
now very important part we’re going to
toast the rice so now I’m going to take
my rice in the hot oil I’m going to put
it in there and if you think of popcorn
think of popcorn it’s got that hard
finish on the outside and when you heat
it it’ll pop when it pops it exposes the
fiber in this case it does the same
thing to Rice we want it to crackle or
pop and then what it does is it exposes
the starches so I’m going to put my rice
right in there and what I’m going to do
is get it all covered with that oil I
can hear it crackling already and this
takes just a matter of a couple of
moments typically 2 to three minutes
tops you hear it crackling now we’re
going to slowly add our stock just turn
your heat down a little bit you’re going
to give it a stir make sure you got all
your kernels in there and now the magic
starts to happen the rice is cracked
open we’re going to have a good
extraction to start you can kind of see
it already see how it kind of gets a
little creamy on the top now see how it
looked like there was a lot of liquid on
there and now it’s already gone you see
that soon as it leaves a path I want to
add some more stock all right you see
that look at that oh see how it’s
starting to get creamy the rice still
has a long way to go though you can see
the rice how white it is it’s really
white so you’re going to start to see
the rice get somewhat translucent so
guys while that rice is cooking down I’m
just going to take some of my parsley
maybe about half of this Bunch we’re
going to use that to finish it off all
right we got the music going check wine
going check the ratto’s cooking down the
aroman here’s fantastic Stock’s almost
done we’re going to a cheese and parsley
going what else oh I know hey guys when
you subscribe to the channel so when you
get a chance what’s going to make this
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helps join you with other people that
love not only cooking Italian Joe but
love Italian cooking and the goal here
you just don’t want any big leaves in
there okay I put the last bit of my
stock in the Rosato here and I’m almost
done so I’m just going to give that a
final stir now while I’m finishing this
up I’m going to remove that lemon peel
okay it’s pretty much there see that
maybe just another minute now what I’m
going to do is I’m going to shut the
heat off I’m still going to leave it on
there now I want to take those last two
tablespoons of butter and I’m not going
to go a lot I just want to go a little
bit maybe a tablespoon or so of some
peino and then my parmesan regano I’m
going to give this a nice stir oh yeah
there you go see how it just creams it
the aroma here is fantastic I’m going to
let that set just for a minute and now
guys I’m going to take my dish my
serving dish and I’m going to go ahead
and fill up my Mackenzie child bowl look
at that guys is that delicious or what
in Italy all we’re going to do here just
want to fill that area with Rosado so
I’m going to go ahead and take this put
it in the plate we’re going to give it a
little bit of a cheese feel so I’m going
to go over just the top with a light
dusting of my parmesan regano light
dusting of my peino romano and just a
pinch of my parsley and that right there
my friends is one delicious plate a
alolo pepper Chino rotto Favorite Time
taste
time oh right there here we go it’s got
that creaminess to it oh look at that
pepper and Chino hanging out that’s
going to give it some
heat just the aroma alone the butter the
oil the
garlic the rice the rato you can smell
that that creaminess of the rice in the
air perfect alente first thing you get
is that creaminess the olive oil
the butter a little bit of the cheese
you get a perfect bite with the Rosato
and you get a little bit of the Heat and
then the heat starts coming back on you
a little bit you know but you get just
such a beautiful flavor of that really
good quality olive oil veto and Joe’s a
little plug there for you you can see
why this is such a classic disc because
you get the the garlic with the with the
olive oil it’s so delicious and then the
pepper and Chino with the heat it’s not
too much it’s just enough the creaminess
the starches with the butter the
delicious ious flavor of the rice and
then that the chicken stock just gives
you that body of flavor which is infused
into the into the rice itself a couple
of hits of the cheese doesn’t overpower
the flavor in case you were wondering
the rest of that plate is going right in
here when we’re done shooting boy what a
great recipe guys thanks so much for
joining me in my kitchen today what a
great time taking a trip up to Milan
costoli deast wouldn’t that fun now
remember guys real important hit that
subscribe button give me a thumbs up hit
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last but not least guys and the main
reason we do these videos you know I
recommend once a month a couple of times
a month maybe once a week shut off the
TV the computer get rid of that cell
phone for an hour or two sit around the
table with your family and friends and
you know what you’re going to you’re
going to celebrate your heritage
whatever that might be we’re a Melting
Pot of all different heritages and and
there’s so many different flavors and
there’s so many different foods and and
you can explore and learn somebody’s
Culture by learning what type of food
they have and I’ll tell you what else
you’re going to do which is just
fantastic you’re going to set Traditions
with your family and your friends and
your loved ones they’re going to last
your lifetime I know they did for me hey
guys from my kitchen years until next
week W up petito
[Music]