when I turned 30 I toured around Italy
in my campervan cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
I’d been out shopping in my van and I’ve
got all that I’ve needed to make a
beautiful sausage risotto and we’re
better to cook it and on the top of the
hill at sunset perfect I’m boiling up
the water here which is gonna be my stug
we were driving up here and there’s a
geezer
in a cave with a bunch of sheep with the
onions take the skins off and I’m gonna
put them whole into my stock so whole
onions and I want to pull all the
sausages and then I’m gonna fry them a
little later
straight into the stuck water so in they
go straight in there stocks ticking over
nicely I’m gonna take one of these
onions out just gonna cut it in half
little bit of olive oil in so I’ll just
chop that onion up and I’m gonna put
that into the pan
oh yeah the pan wants it thyme leaves
onions oil slowly cooks bit of thyme bit
of savory you could use rosemary instead
I’m using arborio rice you can use canna
Roley
they’re very starchy plump you slowly
cook it massaging out all that lovely
starch from inside it not too much stock
at a time because that’s just gonna be
boiled rice we don’t want ball rush so a
little bit of stock that’s how you get
the creamy risotto and hear that it’s
fine okay so that don’t let it fry for
more than 30 seconds right in with the
white wine about a wineglassful
I want to cook that white wine away into
you’re left with just the rice again
then you’re left with the perfume and
not that sort of alcohol flavor all
right then I start adding the stock and
we’ll crack on with the risotto as you
always do adding a bit steering a bit
I’m gonna pour my stock from here into
here leaving me with a saucers in here
I want that sausage to get crispy crispy
you know like crispy bits let’s just go
back on but this time to get crispy a
little bit of stock that’s good that is
really good
in here I just chopped the sausage up
that I boiled and I just fried it until
it was that crispy bits and then as it
was getting golden I just threw in the
time and a bit more savory and I’m going
to put half of that in to the risotto
now and cook it in there for the last
couple of minutes so over to the pan
normally I put a knob of butter in but I
haven’t got any number butter so I’m
gonna put a little swig of good quality
oil all right and there you go look at
that alright that’s done that’s it there
and then lid on top no it’s no heat no
fire lid on top then rest for the two
minutes is now you get a lovely boozy
risotto if your risottos firm and you
can you know I mean it’s not good it’s
got that proper old-fashioned Scottish
porridge you know I mean it’s gotta be
perfect
so you’re lay a famiiy
mangiare I’ve no idea that bloke is but
I want to give him some feet look at
that all right I’m gonna finish it with
Parmesan put loads in and you’re Rickett
just a little bit grads you I look just
one bit of roasted onion
I’ve never just fed a random person
before but it’s quite nice hmm
have a good day buona notte this in your
yes PA sherry
he just said Optima the best that was
cool man I will never forget that moment
in all of my life and I swear on my
mother’s life that wasn’t set up that
was just totally fluke and I will never
forget that moment that’s just genius
what a good reserve if you love this hit
the thumbs up button and of course if
you haven’t subscribe to foodtube hit
that button because it’s free and we
love it and we love you thank you very
much bye
you
in my campervan cooking everywhere I
went I did some amazing things which
changed my life forever and I’ll never
forget it
I’d been out shopping in my van and I’ve
got all that I’ve needed to make a
beautiful sausage risotto and we’re
better to cook it and on the top of the
hill at sunset perfect I’m boiling up
the water here which is gonna be my stug
we were driving up here and there’s a
geezer
in a cave with a bunch of sheep with the
onions take the skins off and I’m gonna
put them whole into my stock so whole
onions and I want to pull all the
sausages and then I’m gonna fry them a
little later
straight into the stuck water so in they
go straight in there stocks ticking over
nicely I’m gonna take one of these
onions out just gonna cut it in half
little bit of olive oil in so I’ll just
chop that onion up and I’m gonna put
that into the pan
oh yeah the pan wants it thyme leaves
onions oil slowly cooks bit of thyme bit
of savory you could use rosemary instead
I’m using arborio rice you can use canna
Roley
they’re very starchy plump you slowly
cook it massaging out all that lovely
starch from inside it not too much stock
at a time because that’s just gonna be
boiled rice we don’t want ball rush so a
little bit of stock that’s how you get
the creamy risotto and hear that it’s
fine okay so that don’t let it fry for
more than 30 seconds right in with the
white wine about a wineglassful
I want to cook that white wine away into
you’re left with just the rice again
then you’re left with the perfume and
not that sort of alcohol flavor all
right then I start adding the stock and
we’ll crack on with the risotto as you
always do adding a bit steering a bit
I’m gonna pour my stock from here into
here leaving me with a saucers in here
I want that sausage to get crispy crispy
you know like crispy bits let’s just go
back on but this time to get crispy a
little bit of stock that’s good that is
really good
in here I just chopped the sausage up
that I boiled and I just fried it until
it was that crispy bits and then as it
was getting golden I just threw in the
time and a bit more savory and I’m going
to put half of that in to the risotto
now and cook it in there for the last
couple of minutes so over to the pan
normally I put a knob of butter in but I
haven’t got any number butter so I’m
gonna put a little swig of good quality
oil all right and there you go look at
that alright that’s done that’s it there
and then lid on top no it’s no heat no
fire lid on top then rest for the two
minutes is now you get a lovely boozy
risotto if your risottos firm and you
can you know I mean it’s not good it’s
got that proper old-fashioned Scottish
porridge you know I mean it’s gotta be
perfect
so you’re lay a famiiy
mangiare I’ve no idea that bloke is but
I want to give him some feet look at
that all right I’m gonna finish it with
Parmesan put loads in and you’re Rickett
just a little bit grads you I look just
one bit of roasted onion
I’ve never just fed a random person
before but it’s quite nice hmm
have a good day buona notte this in your
yes PA sherry
he just said Optima the best that was
cool man I will never forget that moment
in all of my life and I swear on my
mother’s life that wasn’t set up that
was just totally fluke and I will never
forget that moment that’s just genius
what a good reserve if you love this hit
the thumbs up button and of course if
you haven’t subscribe to foodtube hit
that button because it’s free and we
love it and we love you thank you very
much bye
you
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