In this video, Stefano and Orlando Brombal, a father and son chef duo, share their classic risotto from Veneto, showcasing their combined 80 years of experience. You’ll see how to make this authentic Italian dish step-by-step, providing excellent cooking tips for homemade food. This recipe is perfect for those looking to create delicious risotto recipes at home. E ora si Mangia!
💯 Follow this link to read and print the written recipe:
Father and Son Italian Chefs Show Us How to Make the Perfect Risotto
==========================================
Introducing My First Cookbook: “Authentic Italian” which You can order it Now on Amazon and Selected Bookstores👉 https://www.vincenzosplate.com/authentic-italian-cookbook/
==========================================
👨🍳🧑🍳Join Vincenzo’s Plate Italian Cooking Academy and Became an Italian Food Ambassador: https://academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 http://bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes http://vincenzosplate.com/
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/
📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/
📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/
💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Classic Venetian Risotto
0:30 Ingredients For Prawn and Asparagus Risotto
1:14 How to Make the Broth
3:11 How to Cook Risotto Properly
7:48 Adding the Asparagus
9:05 Adding the Prawns
11:52 Mantecatura – The Secret to Creamy Risotto
14:15 How to Plate and Serve Prawn and Asparagus Risotto
16:27 Time to Eat Venetian Risotto, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
24 Comments
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/prawn-asparagus-risotto-recipe/
Thanks Vincent ❤❤❤ I hope I'll make it ❤
😋
Another S-tier video. We have to try this beautiful risotto as soon as possible. Grazie, signor Vincenzo.
Beautiful dish! I love seeing them work together as a team. It seemed to be seamless. That comes from experience and working together as one and knowing each other so well. The risotto and shrimp look flawless. Thank you, Vincenzo for sharing this inspiring video. 😀
che bel risotto della mia terra
Love it!
I don't really like Risotto I only eat rice to asian dishes I only eat pasta or potatoes to european dishes.
They didn't mention about the 3rd rice variety for risotto: it's "Arborio".
But beware: arborio is the most difficult cultivar to manage.
Carnaroli: best choice for 'al dente' risotto.
Vialone nano (my favorite): creamy but it is less forgiving than Carnaroli.
Arborio: super creamy, but 30 seconds of overcooking make the difference between a good risotto and and a bunch of goo.
Love the video vincenzo love your content your a amazing YouTuber I love watching your videos they are the greatest and the best and the coolest the perfect risotto looks so yummy and delicious im So going to make for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo ❤️❤❤❤
Love the video ❤
YES! Big thank you for this! I've never made risotto before, but this looks fairly easy and though I'll be substituting the shrimp, I LOVE asparagus and the other things! I'll likely give this a try when the weather is cooler because I'm in Las Vegas and it's 110F here right now. But this will be an ideal dish to make in cold weather…For now, I'm doing a lot of outdoor grilling, making a lot of salads, sandwiches and cold dishes because foods that require long cooking or baking times heat up the house too much.
Grilling the onions to add extra umami to the broth, is genius, I'll do that on my next risotto, Ramen and Paella recipes, that golden color is a cool addition in all 3 recipes, I usually put the onion skins but grilling the onions is next level!! I could have swore that they used a Carnaroli or a Roma (that I usually use coz my wife loves Roma) they said it at the end!! Even if you are an expert, watching these videos always gives you tips on how to improve, even if it's only just one it's worthy ALWAYS! Grazie Vincenzo per questa serie. Frank from Udine.
The oil looks like gorgeous "olio nuovo" and perfection, a dish made without a clock, as it should be with risotto.
Their dedication and passion truly show in every action.
I love risotto I make it with same things except never browned onio. But I will try eith that look delish.and I fid tried a fruition fi mare risotto in Naples delish but this one looks elegant and delish
I make my risotto here in the Gulf Coast similar. We use our Gulf Shrimp and the heads are out in th stock for maximum flavor. Gulf shriko are the best shrimp/prawns in the world.
FANTASTIC! Love watching these vids…so authentic.
I am now wondering what they are doing with the broth not used … make some ice cubes?
Thank you very much, Vincenzo, for sharing your video with us.
Impressive!
Where are they please? I need to taste this!
Perfection, true pro:)
“You can tell it’s cooked without tasting because the bubbles at the beginning are big, and now they’re fine”
Cooking is an art form 🤗
This is wonderful 💖 I don't eat meat or seafood (vegetarian) but I can still appreciate the skill, love, and care this father-son team bring to this beautiful risotto. They are a joy to watch.