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  • When I turned thirty I toured around Italy in my camper van

  • everywhere I went. I did some amazing things which changed my life forever

  • and I'll never forget it. I've been out shopping in my van

  • and I've gotten all I needed to make a beautiful sausage risotto.

  • And where better took it than on the top of the hill as sun sets.

  • I'm boiling up the water here which is going to be my stock. We were driving up here and

  • there's a geezer

  • in a cave with a bunch o' sheep. With the onions

  • take the skins off and I'm gonna put them whole

  • into my stock. So whole onion, and I want to boil the sausages

  • and I'm gonna fry them a little later. Straight into the stock water.

  • So in they go. Straight in there.

  • Stock's ticking over nicely. I'm going to take one of these onions out.

  • Just gonna cut it in half. Little bit of olive oil in.

  • So I've just chopped that onion up.

  • And I'm going to put that into the pan. Oh yeah. The pan wants it.

  • Thyme leaves. Onions

  • oil slowly cooked. Bit of thyme, bit of

  • savory. You could use rosemary instead.

  • I'm using arborio rice.

  • You can use karavali rice. It's very starchy and 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

  • going to be boiled rice. We don't want boiled rice. So a little bit of

  • stock that's how you get the creamy risotto.

  • Can you hear that? It's fine, okay.

  • Just don't let it fry for more than thirty seconds. Right

  • in with the white wine. About

  • a wine glass full. I wanna cook

  • that white wine away until you're left with the rice again. Then you left with the perfume and

  • not that sort-of alcoholly flavour.

  • Then I'll start adding the stock, and we'll crack on with the risotto as you always do.

  • Adding a bit, stirring a bit. I'm going to pour my stock from here

  • into here, leaving me with the sausages in here. I want that sausage

  • to get crispy. You know, like crispy bits. Sausages go back on,

  • but this time to get crispy. A little bit

  • of stock. The rice's good. That's good. That's really, really good.

  • In here I just chop the sausage up that I boiled, and I just fried it,

  • until it was like crispy bits. And as it was getting golden I just threw in the thyme, and

  • a bit more savory.

  • Erm, and I'm going to put half of that in

  • to the risotto, and cook it 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 knob of butter, so I'm going to put a little swig of good quality oil,

  • right, and there you go. Look at that.

  • Right, that's done. That can sit there.

  • And then lid on top. Notice no heat, no

  • fire. Lid on top. Letting it rest for two minutes is

  • how you get a lovely oozey risotto. If your risotto is firm and you can, you know what

  • I mean. It's not good. It's got to ooze like proper old-fashioned Scottish

  • porridge.

  • It's got to be perfect.

  • Senor.

  • I have no idea who that bloke is, but

  • I'm gonna give him some food.

  • Look at that.

  • I'm going to finish it with Parmesan. Put loads in and you'll wreck it.

  • Just a little bit. Grazie.

  • And look. Just one bit of roasted onion.

  • I've never just fed a random person before,

  • but it was quite nice.

  • Have a good day.

  • 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 man.

  • That's just genius. What a good result, ey?

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  • hit that button because it's free and we love it, and we love you.

  • thank you very much. Bye!

When I turned thirty I toured around Italy in my camper van

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