How To Make The Perfect Italian Risotto With Bake Off Italia Judge Damiano | This Morning

Bake Off Italia judge Damiano is back in our kitchen and he’s turning his hand to the Italian classic – risotto. He’ll be sharing the do’s and don’ts when it comes to perfecting a delicious creamy risotto with asparagus, and he’ll also be treating Dermot and Alison to one of his impressive puddings from his Italian bakery.

Broadcast on 17/05/2024
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welcome back everyone now few things are as comforting as a creamy Roto especially a spring Roto yes and today Italian chef damana Carrera is showing us how to master the classic dish well you do it in a very different way don’t this is your this is your very much your take on it I will I will show you how to make it at home too you know this is very simple actually I started off by making I’m already precooked the risoto so that way it’s easier to do what I use I use the leftovers uh the Woody part of the asparagus I made a broth with that and uh normally I will actually take those hydrate no de dehydrated so uh dry them in the oven at 90° and then blend them and make powder of the Woody part of the asparagus so you’re using everything I will use everything I I don’t like to throw anything away you know in my food you know I think the waste is one of the most important part so how do you when you say that is that what you is that what you start with Deano well I started with the broth right and then at the same time what we do I made sour butter sour butter is nothing else than onions white vinegar and um I’ll say white wine wi white what you do you cook it long enough yes the result is this so you don’t want to burn you know one of the thing that we make a mistake it’s usually that we burn our onions right and this is the base for all the Roto that you want to make this is an amazing little tip so with this is there’s no o there’s no oil no there no there is the butter that I’m going to put inside so this is the sour part and this is to flavor and to create the creamy emotion at the end for your rotto so that’s what you start with so I prepare this in advance like even a mon in advance and I can freeze it and keep it in the freeer and I put it in um you know the Ice uh the Ice Cube good idea this is amazing and you can make all kind of risoto what you do you blend like this so this is a onions yeah let us wet with white vinegar and white wine put the butter blend lovely liquid yes beautiful and that’s it this is it you freeze it the result is this this is still cold because I made it right before we started the show yeah so this is ready and what you do to make the result is always the same thing you put the rice first I don’t want to put too much fat in it you know I like to to make it taste like the the actual food so like you’re toasting the rice yes I’m going to toast the rice so then that way when it Cooks it doesn’t overcook right you seal the rice you toast the rice like this you just do this movement you always want to use a pot never a pen you you want a high he there or no no low heat you want to TOS this let me see cuz I’m still new to these PS and uh wor no one ever M right okay there you go okay you want to toast this a little bit after you toast it you put salt salt you always put it in the first seven I’ve never seen this seven eight minutes as peragus yeah okay and then you toast a little bit like this and then you’re slowly starting to put your starch your broth sorry you put your broth When does the when does The Onion go in then at the end at the end yeah that’s the beauty of it because you never want to burn it right so but this works with any kind of rotto you want to make a vegetable rotto like a carrot like anything that you have left over in the fridge you just do this it’s amazing and once this Cooks you slowly add your broth and everything the final result it’s this one right see it’s not creamy it’s going creamy then it’s creamy because the rice is now overcooked yeah but now you want to make it super creamy what do you do you add your butter yeah so has also the sour flavor in it you know I’m going to add a little bit of I thought you’d put a bit more than that it’s not that much well I will add this because it’s not cold yet yeah so I’m just going to trick it m yeah right little bit of butter so yes a little bit of butter throw this inside what’s the ideal time do you think for cooking to cooking the result very simple this is super simple at home to make 9 minutes 10 minutes max you want to have Al Al but 9 Minutes like is the rice cooked 9 Minutes 12 minutes stop you I mean it’s up to your flavor so I I like it a little bit more W done if I’m honest with you I like it a little bit softer I don’t want it yeah more soft not good for you for your digestion too you know it’s like pasta you don’t want overcooked pasta it blows in your body so instead when undercooked it’s always better oh no I’m not saying that no no no I would never say that no but it’s true I didn’t realize that now the most important part after you add your butter you want to to do this look at you look at the skills see this and that’s why he’s the Jud usually what I will do I will do it inside a a pot like this but this is pretty good okay are you happy with this now I’m very happy are you actually going to serve us this one yes I will oh nice and of course you know because it’s big off uh Deana where did you where did you start D you are you are you first and foremost a cook or a baker both I started in America you well first I started actually in land Dublin did you yeah I was 18 years old so it’s been 21 years that I don’t go back toel remember from Italy from yeah from Italy everybody was going to England I went to Ireland yeah it was just amazing to me you know uh I learned a little bit of English and then I moved to America right after where ini you from I’m from Tuscan lovely yes so I will do this wait finish sorry sorry sorry sorry sorry I put a little bit of flow I was ready the flow oh you got flowers Elden flower yes which is season and this is the nepitella the one I was talking about you always want to beautiful yes and this is very tasteful not beautiful it looks beautiful big and tell us a little bit about uh uh um Bake Off in Italy is the 12th series you’re doing 12th the 12th and what sort of than you daring how how would it say would you differ to UK Bake Off is is it a lot of the would the recipes be a bit more Italian or yeah well for sure that but they’re always International you know and uh I couldn’t come here without a cake this is one of the things that we make in Rose it’s beautiful this is a rose this is a made just for you guys it’s called in Italian Amorosa in English lovable I will car it for you so you guys can try this too this is one of my that’s what you are darling you’re lovable this is Sensational by the way thank you so much D it’s great to have you with us thank you thank you so much for visiting our this morning YouTube channel uh we upload new content every single day so go ahead and hit that subscribe button and see you in the morning