Genaro k over to Gennaro you’ve got more
food coming results of how far we away
on that well we are nearly ready about
two three minutes what actually are done
I chopped on a very fine I guess and I
sweat in olive oil then add some rice
post to the rice which I cooked for the
Chester a minute and add some very very
good wine inside and well in amount I
met some stock you can see with some
gold jet inside carrots and onions it
slowly slowly cooked now all right some
lovely go jet flour which are the used
here are cleaned a chopped and some
lovely basil which also prepared here
and first I get the seeds the stamens
the stamen now let’s folks me bitter
yes you cry when I do it no no okay a
dad either some a very small go yet
which are fried very quickly the son
basil at this stage the result is almost
ready so I put everything inside and I
stare it don’t actually want it to cook
so as you know risotto is based around a
good stock slowly sweating those onions
off you know the story so as the
Italians call it you add the rice the
wine and you give it that sort of 18
minutes yes okay one do something
usually about 80 minutes and you give it
a stir every now and again give it a bit
of love and what I love about this is
that until just now
there was just rice and stock you
couldn’t have anything more humble and
basic and then all of a sudden the
Italian stallion add the flowers which
is enables to throw away some basil and
a knob of butter a little bit of
parmesan oh and the stamens go in that
everyone tells you not to eat yes my
love once it
the rice is too hard oh not to victory
right how do you make risotto sighs not
so hard to water it dinar I’m gonna let
you all right what got you do the base
of the result you would have to toss to
the resort to make sure you tossed it
the world top star the result which is
making the rice when you start to look
at the beginning to create an account of
a metal jacket which you do not actually
with a star the rice yeah you know you
will not actually that the rice will go
the starch out straightway slowly slowly
slowly I screwed up new new new Murdoch
balloon the Newton the gluten but
because you toasted it it also the rice
will still Emily Chris arrived at the
end and this is also the result are
supposed to be al dente so yeah and to
your question a lot of British people or
a lot of people out of Italy should I
say place you know you see these fancy
little chefs and their fancy little
restaurants charging their fancy prices
and they’ll get their funny little ring
mold and they’ll put it on a plate and
they’ll get this thing they call it
risotto in it and they’ll smear it off
take the ring off and it’ll be like a
little cylindrical thing right and then
they’ll put a couple of little fish
Phillips on there and a bit of
garnishing any risotto work is sold in
the world could never hold anything you
know I mean and and really it’s that you
know adding of the stock and the butter
the and you add the stock and you
understood until it’s like porridge till
it illnesses so really just be confident
to keep adding stock or water even and
it’s really the parmesan the butter and
the liquid that create that silky
coziness looks lovely
also make sure that the rice is
undercooked because that is so hard
there while you put him in a plate with
Korean cookies
but she wanted to divide which you have
to chewy longer and tasty better you
know and that is after belittle yeah
just that’ll be the crackling inside not
not undercooked it in oh I always say
the rice is ready when it’s a pleasure
to eat nasi not when it’s like a sponge
um you know when you can eat it and it’s
a pleasure when you can eat it in your
not have a drink every time you have a
mouthful
let’s have a little close-up on this and
darling we’re going to get you to have a
little try this you can tell if you just
move it from one side to the other you
can see it just you see that do it away
you can almost see I’m tucked in that go
on the big boy play up and then you
played it up slowly nicely I’m going to
get a big result this is just with the
flowers so it’s just that Polynice is
just that no the flowers of the cause
yet there’s no courgettes in it it’s
just the courgette flowers so the flavor
is so subtle delicious more chilies I
made them a large one the reason white
and everybody can taste it don’t forget
to ever just a little bit of olive oil
on top and bon apetito round of applause
right I’m gonna be very blatant about
here’s the spoon keep them with you have
a little try up oh my god Thank You
Gennaro brilliant so so good
food coming results of how far we away
on that well we are nearly ready about
two three minutes what actually are done
I chopped on a very fine I guess and I
sweat in olive oil then add some rice
post to the rice which I cooked for the
Chester a minute and add some very very
good wine inside and well in amount I
met some stock you can see with some
gold jet inside carrots and onions it
slowly slowly cooked now all right some
lovely go jet flour which are the used
here are cleaned a chopped and some
lovely basil which also prepared here
and first I get the seeds the stamens
the stamen now let’s folks me bitter
yes you cry when I do it no no okay a
dad either some a very small go yet
which are fried very quickly the son
basil at this stage the result is almost
ready so I put everything inside and I
stare it don’t actually want it to cook
so as you know risotto is based around a
good stock slowly sweating those onions
off you know the story so as the
Italians call it you add the rice the
wine and you give it that sort of 18
minutes yes okay one do something
usually about 80 minutes and you give it
a stir every now and again give it a bit
of love and what I love about this is
that until just now
there was just rice and stock you
couldn’t have anything more humble and
basic and then all of a sudden the
Italian stallion add the flowers which
is enables to throw away some basil and
a knob of butter a little bit of
parmesan oh and the stamens go in that
everyone tells you not to eat yes my
love once it
the rice is too hard oh not to victory
right how do you make risotto sighs not
so hard to water it dinar I’m gonna let
you all right what got you do the base
of the result you would have to toss to
the resort to make sure you tossed it
the world top star the result which is
making the rice when you start to look
at the beginning to create an account of
a metal jacket which you do not actually
with a star the rice yeah you know you
will not actually that the rice will go
the starch out straightway slowly slowly
slowly I screwed up new new new Murdoch
balloon the Newton the gluten but
because you toasted it it also the rice
will still Emily Chris arrived at the
end and this is also the result are
supposed to be al dente so yeah and to
your question a lot of British people or
a lot of people out of Italy should I
say place you know you see these fancy
little chefs and their fancy little
restaurants charging their fancy prices
and they’ll get their funny little ring
mold and they’ll put it on a plate and
they’ll get this thing they call it
risotto in it and they’ll smear it off
take the ring off and it’ll be like a
little cylindrical thing right and then
they’ll put a couple of little fish
Phillips on there and a bit of
garnishing any risotto work is sold in
the world could never hold anything you
know I mean and and really it’s that you
know adding of the stock and the butter
the and you add the stock and you
understood until it’s like porridge till
it illnesses so really just be confident
to keep adding stock or water even and
it’s really the parmesan the butter and
the liquid that create that silky
coziness looks lovely
also make sure that the rice is
undercooked because that is so hard
there while you put him in a plate with
Korean cookies
but she wanted to divide which you have
to chewy longer and tasty better you
know and that is after belittle yeah
just that’ll be the crackling inside not
not undercooked it in oh I always say
the rice is ready when it’s a pleasure
to eat nasi not when it’s like a sponge
um you know when you can eat it and it’s
a pleasure when you can eat it in your
not have a drink every time you have a
mouthful
let’s have a little close-up on this and
darling we’re going to get you to have a
little try this you can tell if you just
move it from one side to the other you
can see it just you see that do it away
you can almost see I’m tucked in that go
on the big boy play up and then you
played it up slowly nicely I’m going to
get a big result this is just with the
flowers so it’s just that Polynice is
just that no the flowers of the cause
yet there’s no courgettes in it it’s
just the courgette flowers so the flavor
is so subtle delicious more chilies I
made them a large one the reason white
and everybody can taste it don’t forget
to ever just a little bit of olive oil
on top and bon apetito round of applause
right I’m gonna be very blatant about
here’s the spoon keep them with you have
a little try up oh my god Thank You
Gennaro brilliant so so good
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