Famed Italian chef and restaurateur Lidia Bastianich and her executive chef Fortunato Nicotra, both from Felidia in NYC, share …
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A Risotto Masterclass With Lidia Bastianich – How To
Famed Italian chef and restaurateur Lidia Bastianich and her executive chef Fortunato Nicotra, both from Felidia in NYC, share …
Check on YouTube
Actual joe mama
Very cool 😎 🤙
Lidia has hair?
My beet liquid is brown…
Grazie Chefo !
Lidia your hair grew thicker. Nice
But…but…
But Joe Bastianich said in Masterchef Junior that you should never put salt on your risotta afterward you have made it. He said only in the beginning because you get your salt from the shallots and onions or whatever.
You put salt and pepper on the risotta last
Omg, sign me up. 🙏
Lidia is the boss!! I am makimg this today. She’s the best. ❤️🌹🤗
to me that looks overcooked/soggy. I am used to a sticky risotto that almost looks like fried rice.
Is she Joe Bastianich's sister?
I still watch her shows when they air on PBS. Such a great lady!
This was absolutely pleasant from beginning to end. I will be making this soon for sure
I follow her in IG because she is a Boss
vuoi che muoro?
She is such a legend of Italian cooking. I could listen to her describe dishes and recipes all day long. Perfect mix of authenticity and passion for sharing food that anyone can create.
Mrs lidia your the greatest!!
They're proud of cooking for accessories to pedophilia and sexual abuse? Nice job as usual, Vice.
The Last Fortunato I heard didn't turn out so well. It was a Niter Remember
Dont lie we all watched lidia when we had no cable 😂
mind-bending risotto
I love how this chef is the antithesis to the hipster cool young chef. Just a professional. No chef knife tattoo on his arm or stupid fucking haircut
One of the camers image sensor is borked so time to buy a new one. The dish seams pretty yummy.
Fuck I miss working in a kitchen
As an asian here, can I just ask what exactly a risotto is? Lookin at it and its steps, I can only see it as a congee 粥, like the thick kind, not the soupy one
I just tried this today and it is DELICIOUS. Just remember to cut the onions a little smaller so they can melt – I forgot 🙁
That pan is too crowded.
im shocked fire cheetohs weren’t used
What happened to the shredded beets? Did they get added, when did they get added, do they need to be hot like the wine and the stock when you add them to the risotto (funny they don't mention that). I love this woman, a lot of my Italian cooking comes from her, but the lack of information makes this a half ass master class.
That looks amazing.
I'm definitely going to make this soon!
ppl from the us always manage to fuck up risotto…..
WHERE'S JOE???
That looked super fancy.
Rob Dyrdeks mom is cooking it up
Watching this brought me back to my childhood on PBS.
This was the episode that made me unsubscribe.
Great job.
She didn’t cook…
blart rice
So nice seeing her, I also remember on PBS. She's aged gracefully.