00:00:08food coming results of how far we away
00:00:11on that well we are nearly ready about
00:00:13two three minutes what actually are done
00:00:15I chopped on a very fine I guess and I
00:00:19sweat in olive oil then add some rice
00:00:22post to the rice which I cooked for the
00:00:25Chester a minute and add some very very
00:00:28good wine inside and well in amount I
00:00:33met some stock you can see with some
00:00:34gold jet inside carrots and onions it
00:00:38slowly slowly cooked now all right some
00:00:41lovely go jet flour which are the used
00:00:44here are cleaned a chopped and some
00:00:48lovely basil which also prepared here
00:00:51and first I get the seeds the stamens
00:00:56the stamen now let’s folks me bitter
00:00:58yes you cry when I do it no no okay a
00:01:01dad either some a very small go yet
00:01:04which are fried very quickly the son
00:01:06basil at this stage the result is almost
00:01:08ready so I put everything inside and I
00:01:12stare it don’t actually want it to cook
00:01:17so as you know risotto is based around a
00:01:19good stock slowly sweating those onions
00:01:22off you know the story so as the
00:01:25Italians call it you add the rice the
00:01:28wine and you give it that sort of 18
00:01:30minutes yes okay one do something
00:01:32usually about 80 minutes and you give it
00:01:34a stir every now and again give it a bit
00:01:35of love and what I love about this is
00:01:37that until just now
00:01:38there was just rice and stock you
00:01:40couldn’t have anything more humble and
00:01:42basic and then all of a sudden the
00:01:45Italian stallion add the flowers which
00:01:48is enables to throw away some basil and
00:01:51a knob of butter a little bit of
00:01:53parmesan oh and the stamens go in that
00:01:55everyone tells you not to eat yes my
00:01:57love once it
00:02:02the rice is too hard oh not to victory
00:02:06right how do you make risotto sighs not
00:02:09so hard to water it dinar I’m gonna let
00:02:11you all right what got you do the base
00:02:14of the result you would have to toss to
00:02:16the resort to make sure you tossed it
00:02:18the world top star the result which is
00:02:21making the rice when you start to look
00:02:24at the beginning to create an account of
00:02:26a metal jacket which you do not actually
00:02:29with a star the rice yeah you know you
00:02:32will not actually that the rice will go
00:02:34the starch out straightway slowly slowly
00:02:37slowly I screwed up new new new Murdoch
00:02:41balloon the Newton the gluten but
00:02:44because you toasted it it also the rice
00:02:46will still Emily Chris arrived at the
00:02:49end and this is also the result are
00:02:52supposed to be al dente so yeah and to
00:02:55your question a lot of British people or
00:02:56a lot of people out of Italy should I
00:02:58say place you know you see these fancy
00:03:01little chefs and their fancy little
00:03:03restaurants charging their fancy prices
00:03:05and they’ll get their funny little ring
00:03:07mold and they’ll put it on a plate and
00:03:09they’ll get this thing they call it
00:03:11risotto in it and they’ll smear it off
00:03:13take the ring off and it’ll be like a
00:03:15little cylindrical thing right and then
00:03:18they’ll put a couple of little fish
00:03:19Phillips on there and a bit of
00:03:20garnishing any risotto work is sold in
00:03:23the world could never hold anything you
00:03:26know I mean and and really it’s that you
00:03:28know adding of the stock and the butter
00:03:32the and you add the stock and you
00:03:35understood until it’s like porridge till
00:03:37it illnesses so really just be confident
00:03:40to keep adding stock or water even and
00:03:43it’s really the parmesan the butter and
00:03:45the liquid that create that silky
00:03:48coziness looks lovely
00:03:50also make sure that the rice is
00:03:52undercooked because that is so hard
00:03:56there while you put him in a plate with
00:03:58Korean cookies
00:03:59but she wanted to divide which you have
00:04:02to chewy longer and tasty better you
00:04:05know and that is after belittle yeah
00:04:07just that’ll be the crackling inside not
00:04:09not undercooked it in oh I always say
00:04:12the rice is ready when it’s a pleasure
00:04:14to eat nasi not when it’s like a sponge
00:04:16um you know when you can eat it and it’s
00:04:19a pleasure when you can eat it in your
00:04:20not have a drink every time you have a
00:04:22mouthful
00:04:23let’s have a little close-up on this and
00:04:25darling we’re going to get you to have a
00:04:27little try this you can tell if you just
00:04:30move it from one side to the other you
00:04:32can see it just you see that do it away
00:04:36you can almost see I’m tucked in that go
00:04:40on the big boy play up and then you
00:04:42played it up slowly nicely I’m going to
00:04:47get a big result this is just with the
00:04:48flowers so it’s just that Polynice is
00:04:52just that no the flowers of the cause
00:04:53yet there’s no courgettes in it it’s
00:04:56just the courgette flowers so the flavor
00:04:58is so subtle delicious more chilies I
00:05:01made them a large one the reason white
00:05:03and everybody can taste it don’t forget
00:05:05to ever just a little bit of olive oil
00:05:08on top and bon apetito round of applause
00:05:20right I’m gonna be very blatant about
00:05:22here’s the spoon keep them with you have
00:05:25a little try up oh my god Thank You
00:05:33Gennaro brilliant so so good
”