"Steve" is a household name now. At this point, if I say to my family "hey folks, wanna try Steve's..." they say "YES!" before I tell them what it even is. We've been cooking up a storm during covid, and I even got my parents back into cooking more. Thanks so much!

Don’t know if you’ll read this but hey man I just want to congratulate you on all your success and I hope for more blessings for you. I started watching your channel a year ago when I was living alone and wanted to learn how to cook. You’ve taught me so much and I appreciate your positivity. Now I have my entire family watching you. Take care.

We gotta get this man to 1M, great recipes, great explanations and great vibes

At 42, I finally took to cooking last year having despised it all my life. I followed your port wine reduction sauce for our Christmas dinner of Chateaubriand and it was a hit. I'm slowly working my way through your back catalogue, posting to say thanks for your easy to follow vids. This is tomorrow's dish, thank you man

I really like your storytelling skills, the way you describe the first risotto experience made me feel like I was right there with you. The recipe looks really good, added it to be to-cook list!

Stephen, you are an inspiration. My friends and family all make fun of how serious I am about cooking, food, wine pairing etc... you seem even more serious(ly in love) than I am and I love it. Hope you like your new kitchen, cheers from Holland.

I love Red Wine Risotto because it's turns out differently depending on the wine you use and with some wines you get really complex flavours. Pinot Noirs usually work very well and one of my best used Carmenere. Texture wise I don't usually do it so watery. I let the rice rest covered for a few minutes and a lot of the stock is absorbed as a result. Apparently the dryer style is from Lombardy/Piedmont while the wetter style is from the Veneto region.

I had an absolutely stunning risotto just like this when I was in Verona. Your video has definitely inspired me to try it out myself! A small note for anyone reading this, a nice Parmesan crisp was a delightful garnish when I had it!

Nice to see you’re using two of my company’s wines - the Cinta Montepulciano d’Abruzzo and the Covalli Langhe. Use the Cinta in the dish - drink the Covalli. Well done, thanks for sharing...

I love cooking with Barolo.... Some times I even put it in the food !!!!!!!!!!!!!!!

You're right, a red wine risotto is life changing. We're NYC based, and when I first started dating my husband, he was living in Nyack, NY and would routinely take me to a place he used to bartend at, Velo - where they made an incredible Chianti Truffle Risotto. I had died and gone to heaven. Even after my husband (before we were married) moved into Manhattan, we'd take regular trips up to Nyack just for this risotto (among many other things - the lamb bolognese gnocchi!). Velo has since closed during the pandemic, but their sister restaurant Bici in Ramsey, NJ is still open and still has this awesome risotto on their menu. I'm so glad you brought this delicious recipe to the masses!

Spot on about Barolo as a cooking wine, Stephen. ATK does a beef braised in Barolo and the tannin does lend a note of bitterness to the braise. Great to drink with the beef, though.

the way he says "that snoop dogg wine" hahah

Welcome to risotto week on youtube. I've appreciated everyone's take on this dish. Thanks for a different look at it.

In Venetia they use Amarone and sometimes serve with a pork sausage. It’s awesome.

"Piedmont is known for rice and wine making" Hazelnuts *am I a joke to you*

Made this tonight. It is unreal. By far the best risotto I’ve made and I’ve made hundreds. So rich and creamy

Most underrated cooking show, deserves way more views, millions of subs, I’ve been watching him for a couple of years now and I thought he would blow up with the quality of not just the food, but the video as a whole also, so aesthetically pleasing

Would love to see a video on pots and pans. General what to use and why to use! Thanks for everything

I made this dish tonight using Snoop’s wine and it blew my mind. Thanks for making this video because I LOVE risotto! Aways good videos! Be well!

Today is the day!!!! Boring monday, I have some great wine at home, so tonight I'm going to make this red wine risotto!! 😀😀👍👍💚💚💚💚💚💚💚

Your vids took my cooking to another level by teaching me how to cook by feel and intuition thanks for that bro cheers

Just made it using vialone rice and Chianti. A good chicken bone broth helped. A northern Italian says this is the best risotto ever. Greetings from down under and congratulations on a great YT channel.

Risotto is one of my favorite dishes to make!!! I’ve never done it with red wine, I’ll have to try this ☺️☺️☺️☺️

Steve, I just love when you pull out the maps and actually show us where these amazing ingredients originate from. Thanks, Bro. Keep feeding us!!

I don’t think any Piedmontese has ever put actual Barolo into a Barolo Risotto. I’m not sure but Barbera (Asti or Alba) seems like a natural choice if Langhe Nebbiolo is still too ‘up market’ for you. It is lower in Tannin and has riper fruit flavors so it will give a sweeter impression. Barbera as a cooking wine just makes more sense than Nebbiolo as it’s considered the ‘peoples grape’ of Piedmont. I adore your videos!

It’s awesome how it kinda looks like crap if you take a pic yet it’s so good. Made it with a $3 bottle of red, premade stock and forgot the parm and was delicious. Thanks much for the technique can’t wait to do it better second round

First Babish, then Joshua Weissmann and now Not Another Cooking Show doing risotto. Do you guys sync recipes in your sleep? 😂

Love that you’re working to get the best sound and lighting for the videos man! You’re a pro! Thanks for all your recipes.

Just made this, added a few Parmesan rinds to my stock and stirred in some goat cheese at the end. Amazing!!

Hey, love the enthusiasm. You should definitely try the variant that i know - instead of butter and Mascarpone, the "gorgonzola dolce", which is a very gorgonzola cheese in which the bold flavour is mitigated by Mascarpone - already all inside. That makes it super creamy, and you can use a vegetable stock, and deeply regional!! Gorgonzola was in fact born in between Piemonte e Lombardia. Buon appetito

Wonderful channel. Happy to subscribe! Your recipes are mouth-watering and easy to follow. Your skills are great!

Tried this recipe just added some mushrooms and it was amazing! Everyone loved it !

Great job explaining this, i was struggling with the texture, now I think I can manage

I had a similar dish at Lago out in Vegas. It also had burrata and was one of the most delicious and interesting things I have ever tasted. Can’t wait to try making it!

I'm going to watch this video over and over so hopefully will come out just like yours, looks incredibly delicious!!

Risotto is the most underrated classic Italian recipe Lots of people are not interested in it because they are not big fan of rice

I've been meaning to make risotto for a while, so this came along at just the right time. Used a malbec because I like malbec and it turned out great!

You have an excellent channel. I've made several of your recipes, all of which turned out fantastic. I hope you reach 1M this year!

Love your channel and I've tried a few of your suggestions and they've all been great. Keep it up! You're right about the Barolo lending a possible bitter taste to this dish. I actually think they don't use Barolo at all to cook in Piemonte. Personally I'd rather drink it than see it evaporate in a pan. My preference from that region would be a Barbera d'Alba or Dolcetto d'Alba which are much fruitier and definitely much cheaper. I'm Canadian and we pay much more for wine than in Italy or most of the US. Still Barolo is just too precious and rare to cook with. And I actually think it's called Risotto al Barolo after the town of Barolo, not because they use Barolo wine.

This looks frigging good! I will add this to my 2021 goals

You are killing it in the new kitchen!

Beautiful! Can’t wait to try it!!!

Obsessions colliding: Springsteen and Risotto!

Have you tried adding thyme or rosemary? I think those flavors work really well with red wine sauces.

Love the new space, wishing you great success.

Sound, lighting and video look great! Currently cooking your Bolognese and cruising your videos

I really enjoyed your story behind the dish. The risotto looks delicious.

Excellent video. Thank you for this!

Looking good! Will try it out, god bless you!

as an inorthern italian I can confirm nothing beats a good risotto

N.B. I found using a larger ladle affords you a bit of flexibiliy vs. a smaller one where the liquid will evaporate quicker. Amazing video BTW!

Once again you have inspired me to try to cook one of your dishes.

This looks amazing!!

Awesome recipe.

one of the best cooking shows atm.

Risotto is one of my favorites dishes, never managed to make a good one. A couple of years ago, in Milano, I had some black risotto with calamari.

7:06 Marsh Capone! 😂😂😂

I like using wines on the sweeter side for cooking. That way I can go a little heavier on the salt and have it all balance out. I think a port risotto would be amazing. I also like to add a little squeeze of lemon juice right at the end along with the final ladle-full of stock. Makes a big difference. Also, this would make some bomb-ass arancini with a mascarpone/mozzarella stuffing.

Very excited for this! never heard of it before

That looks insane Steve! Definitely must/will try this one!

Dude I've wanted this recipe so bad. If you ever are in bergen Osteria Crescendo's chef Robbie make the best one I've ever had (its a special frequently)

To smoothen the risotto on the plate at the end, another cool trick is to slap the backside of the dish until it flattens.

This looks sooo good i rlly want it

You are the man

Montepulciano is my go-to for pizza nights!

I adore Langhe Nebbiolo as well. I prefer it to a Barolo anyday.

I had red wine risotto in Trento Italy. It was amazing.

Hey, that's where I live! Great to see my region in one of your videos :)

I like the new kitchen but the lighting is too white and “cool” in tone. I prefer the warmer lights from the old kitchen

I love risotto and I believe what you're saying, but when I see it, I can only think of baked beans.

Let’s do a seafood paella! And then a Valencia paella for good measure.

I went to the FCI ...15 years ago...I might know your brother! 🤔 love your videos!

Risottos dreamed up online are in your mind; Things you might not be able or willing to do when it comes down to it.

Just made it right after watching and holy shit it tastes good. Thanks as always~

Among all the risotto recipes I've seen this week, this one seems the most interesting. This'll be on my menu next week

You always remember your first.

i suggest you next time barley, just a try, the plate is made the same way as risotto, but is callade orzotto.

Love your channel! Just one question, is it beef stock or chicken stock?

Good, but risotto need a process called "mantecare": when you add butter and cheese, which must be cold (not just parmigiano, even pecorino or other fresh one can be used like stracchino or scquaquerone) to lower the temperature, need to rest in the closed pan, traditionally with a cloth, but lids are good.

you're the man

That Nebbiolo would have worked great. Maybe get two next time (one to drink and one for the risotto) and have them compliment each other.

Dang, this looks good! And I even just saw the Snoop Dogg wine at my local grocery store a few days ago, so I'll have to give it a try. Thanks!

Can’t wait to try it. What do you think a good protein option would be for this? And would you serve it on top or on the side? Thank you as always for your videos.

Love the channel! Been an early subscriber (I think). I am wondering if you give any thoughts about nutrition when meal planning? I see a lot of very rich dishes, lots of pasta, etc. Is that because it's what you choose to showcase or is that your regular diet?

I dunno about this one. I've never made anything but Risotto Milanese, which I love! This is quite a departure. Wotthehell.

Yo Stephen congrats on the move! Looking forward to more content :)

I'll try it then

Tu es le meilleur (France)😋🙏

I'm watching this because I made red wine risotto for a date once, but I only because I ran out of white wine 😅

Do you have any chance to share a playlist with the music you use in the videos?! i really wanna use it when I'm cooking also, somehow it sets a nice ambiance

Finally someone that says you don’t have to continually stir risotto

"Risotto al Barolo" is a bit different it doesn't involve reducing the whine but just a little bit(just like a regular risotto) and it has a rose pinkish color(not crazy popular in Piemonte). Besides that, your risotto looks bomb!

Oi I’ve done this before! I agree man

Hey Steve. How come you don’t take pictures at the end anymore?

Does anyone have any ideas for what you can put in the risotto? I thought maybe about combining it with bolognese or adding sausage to it. Eggplant could also work maybe.

I make red wine risotto with duck fat and minced duck meat, the red wine goes well with the more intense kinds of meat

Just a few tips: try to use a copper pot next time! I know, it's expensive, but that's the perfect one for cooking risotto ( but don't use a pan again please :) ). For the salt, just set up the right saltiness in the broth, so rice will adjust consequently. For the soffritto ( the onions at the beginning), personally I skip it, since I don't like the feeling of the little onion pieces between teeth while eating risotto. This habit came up during the wars, because Italy was deeply in poverty and adding onions and other stuff ( sometimes bread) allowed people to " stretch" the dishes. If you want to get something more delicate, just use a vegetable broth, instead of a meat based one. And finally, just try and try and try in order to achieve the perfect consistency, Risotto is to be served " all onda", so don't exaggerate with the grana ( I never heard of someone using mascarpone), otherwise the cheese flavour will cover all the rest of the ingredients! Sorry If I wrote too much ( not to being intended as a critic, remember) , but Risotto for me is not a dish, more like a religion ;) Greetings from Milan, keep cooking!

What stock are you using though? Veggie, Beef, Fish?

I have been making risotto for around 45 years but had never made this one. Great video. But I’d like to know which stock you used. Your recipe just says stock. Chicken, veggie, beef, veal?