リゾット(Risotto)－3
リゾット特集の第3回です
高校生のとき、授業でDictation（英語を聴いてそれを英文で書き取る）をして以来、
Dictationをしたことはありませんでした。
今回、You TubeでDictationしたのは、久しぶりです。
そこで、ちょっと驚いたことがあります。
それは、聞いたことが頭に「定着する」ことです。
どういうことかというと、今までTOEICの問題集を勉強していて、
数行の対話文や説明文を聞き取れたとしても、選択肢の中から一つ選ぶときに、
記憶に残っていないことが多かったです。
対話文の直後に質問を聞いているにも関わらずですよ
そのたびに、
ゲッ、頭悪くなったんじゃないか！？
（まー、もともと悪いですけど。。。）
と思っていました。
ですが、Dictationをすると、頭に定着しているんですね。
これは気づきでした。
******* 以下全文書き出しました。*******
下記の文章で、誤りがありましたら、どうぞご指摘ください。≧(´▽｀)≦
Hey guys, you know we have been given an email or comments on my video saying that those are too cheesy.
（みなさん、私のビデオについて、「ダサすぎる」というemailやコメントがよせられます。）
So I thought would that be more cool, "Yo, today we would make risotto"
（なので、もっとカッコよくしたいと思ったんだ、「やあ、今日はリゾットを作るぜ」）
No, that's definitely not gonna work.
（ダメだ、絶対にこれじゃダメ）
That's not me at all.
（全然自分っぽくない。）
Then I thought ”hey extra cheese are always good... maybe I should add more
cheese.
（なので、考えました。「チーズを多めにすると間違えなくおいしいよね。もっとチーズを入れたほうがうよいかも。）
Do you like risotto? So do I.
（リゾット好き？ 僕もだよ）
Let's ,,,, make some!”
（さあ、。。。作ろうぜ！）
Naaah, I don't think we would like to go there.
（ちがーう、そっちの方向に行きたくないな）
Today we want to make risotto with mushrooms.
（今日は、キノコ入りのリゾットをつくります。）
The porcini mushroom is the classic addition to this dish.
（ポルチニのキノコはこの料理では定番の材料ですね。）
But today I am using mini mushrooms which you can find in your market.
（ でも今日は、スーパーマーケットで手に入るミニキノコを使っています。）
We also know them as Italian brown mushrooms.
（これは、イタリアの茶色のキノコとして知られています。）
Basically small baby portable mushrooms.
（基本的に、ちっちゃな食用キノコです。）
For this recipe, we are using water enough cups of boiled rice, one cup of finely diced onion.. want them about the same size as the rice, and a cup of (great?) parmesan we throw them last, two ounces of butter, 2 cups of sliced mushrooms, a half a cup of dry white wine, and we are gonna throw a little minced cloved garlic there.
（このレシピでは、蒸したお米、薄くスライスした玉ねぎ1カップ、この玉ねぎはお米と同じ大きさが良いですね。パルメジャンチーズ1カップ、チーズは一番最後に投入します。バター2オンス、スライスしたキノコ2カップ、白ワイン1/2カップ、そして細かくみじん切りにしたニンニクを投入します。）
We also need 8 cups of stock.
（スープを8カップ）
I’m using a chicken stock.
（私は鶏のブイヨンを使っています。）
If you want vegetable stock that's fine, or water works too.
（野菜のブイヨンでもいいし、水でもいいですよ。）
I have a nice heavy gauge saute pan on medium high.
（中くらいの高さの、重くて目盛のあるソテーパンを使います。）
And we are gonna start by adding a butter and saute the onion.
（最初にバターを投入して、玉ねぎをソテーします。）
I have a video titled Robert (Spatula).
（ロバート スパチュラというタイトルのビデオをもっているのですが）
You should check it out.
（あなたも見てみるべきです。）
It's great to have one of these high tip (Spatula's) on him, especially for this kind of the jobs.
（彼の有益な情報が得られる素晴らしいものです、特にこのような業界の仕事をしているとね。）
Now I add the mushrooms and saute these down.
（さて、マッシュルームを投入してソテーします。）
My onions are soft..little bit transcendent.
（玉ねぎはやわらかく、ちょっと透明になります。）
So now I add the garlic, stir that around,and we are gonna dumping the rice and saute that for about 2 minutes.
（それから、ニンニクを投入し、混ぜます。それから米を投入して2分くらいソテーします。）
When making risotto, you have to use the boiled rice.
（リゾットを作るときは、蒸したお米を使ってください。）
It has high starch contents which gives the classic creamy texture.
（でんぷんが多くふくまれているので、クリーミーな食感になります。）
After saute everything for about 5 minutes, we are gonna add the wine and we are gonna stir this around .... the wine and slowly start adding a chicken stock to this dish.
（5分ほどすべての材料をソテーした後、ワインを入れて混ぜます。そして鶏のスープを入れ始めます。）
Risotto is the dish that you can't walk away from.
（リゾットを作るときには、その場から離れないでくださいね。）
You gotta continuously add the stock until you got the creamy texture and you gotta stir it all the while.
（クリーミーな食感にするためには、鶏スープを少しずつ入れて、ずっとかき回し続けてください。）
As you are stirring it, make sure that you none of the little rice stick to the side of your pan because if they won't cook, and lots of them stir it in the soft mix, someone is gonna be biting the hard uncooked rice.
That's never fun.
（なべをかき回している時、お米がフライパンの横にくっつかないようにしてください。もしよく混ぜられずに固くなってしまうと、柔らかくなったお米と混ざった時、食べたときの食感が悪くなります。
それは嫌ですよね。）
For all vegetarian out there, risotto is a great dish because you can add so many different types of vegetables to it. Asparagus tips, summer squash, ...beans, you name it, pretty much goes in here.
（ベジタリアンの方々にとっても、リゾットはとても良いです。リゾットにいろいろな野菜-アスパラガスや、かぼちゃ、。。。豆などお好きなものを入れられますね。）
You can see how this is dry enough.
（さあ、どれほど煮汁がなくなったを見てください。）
It’s pretty sticky.
（かなりねばねばしていますね。）
This is what you want to them to look like before you add your label of stock.
At this point, you might want to turn up your heat just a little bit.
You just want to keep stirring this so that stick to the pan while it is cooking.
And every time I add laid? on, I add 4 ounces.
After about 25 minutes, it's gonna start to see consistency of oatmeal.
and if you still want them to be soft, but firm to the tooth,....we are getting close.
After this last laid? of stock absorbed, we are gonna stir the cheese and we are ready to eat.
And I haven't quite used up all the …. , so 8 cups should work for you.
I am gonna stir about a half spoons of fresh crack pepper and give it a taste...good.
You don't usually have to have salt because stocks have salt in it, so does the parmesan..., so good...creamy cheesy mushroom risotto.
I hope you enjoy this warmy hearty classic dish from the Northern Italy.
Thanks for tuning in.
高校生のとき、授業でDictation（英語を聴いてそれを英文で書き取る）をして以来、
Dictationをしたことはありませんでした。
今回、You TubeでDictationしたのは、久しぶりです。
そこで、ちょっと驚いたことがあります。
それは、聞いたことが頭に「定着する」ことです。
どういうことかというと、今までTOEICの問題集を勉強していて、
数行の対話文や説明文を聞き取れたとしても、選択肢の中から一つ選ぶときに、
記憶に残っていないことが多かったです。
対話文の直後に質問を聞いているにも関わらずですよ
そのたびに、
ゲッ、頭悪くなったんじゃないか！？
（まー、もともと悪いですけど。。。）
と思っていました。
ですが、Dictationをすると、頭に定着しているんですね。
これは気づきでした。
******* 以下全文書き出しました。*******
下記の文章で、誤りがありましたら、どうぞご指摘ください。≧(´▽｀)≦
Hey guys, you know we have been given an email or comments on my video saying that those are too cheesy.
（みなさん、私のビデオについて、「ダサすぎる」というemailやコメントがよせられます。）
So I thought would that be more cool, "Yo, today we would make risotto"
（なので、もっとカッコよくしたいと思ったんだ、「やあ、今日はリゾットを作るぜ」）
No, that's definitely not gonna work.
（ダメだ、絶対にこれじゃダメ）
That's not me at all.
（全然自分っぽくない。）
Then I thought ”hey extra cheese are always good... maybe I should add more
cheese.
（なので、考えました。「チーズを多めにすると間違えなくおいしいよね。もっとチーズを入れたほうがうよいかも。）
Do you like risotto? So do I.
（リゾット好き？ 僕もだよ）
Let's ,,,, make some!”
（さあ、。。。作ろうぜ！）
Naaah, I don't think we would like to go there.
（ちがーう、そっちの方向に行きたくないな）
Today we want to make risotto with mushrooms.
（今日は、キノコ入りのリゾットをつくります。）
The porcini mushroom is the classic addition to this dish.
（ポルチニのキノコはこの料理では定番の材料ですね。）
But today I am using mini mushrooms which you can find in your market.
（ でも今日は、スーパーマーケットで手に入るミニキノコを使っています。）
We also know them as Italian brown mushrooms.
（これは、イタリアの茶色のキノコとして知られています。）
Basically small baby portable mushrooms.
（基本的に、ちっちゃな食用キノコです。）
For this recipe, we are using water enough cups of boiled rice, one cup of finely diced onion.. want them about the same size as the rice, and a cup of (great?) parmesan we throw them last, two ounces of butter, 2 cups of sliced mushrooms, a half a cup of dry white wine, and we are gonna throw a little minced cloved garlic there.
（このレシピでは、蒸したお米、薄くスライスした玉ねぎ1カップ、この玉ねぎはお米と同じ大きさが良いですね。パルメジャンチーズ1カップ、チーズは一番最後に投入します。バター2オンス、スライスしたキノコ2カップ、白ワイン1/2カップ、そして細かくみじん切りにしたニンニクを投入します。）
We also need 8 cups of stock.
（スープを8カップ）
I’m using a chicken stock.
（私は鶏のブイヨンを使っています。）
If you want vegetable stock that's fine, or water works too.
（野菜のブイヨンでもいいし、水でもいいですよ。）
I have a nice heavy gauge saute pan on medium high.
（中くらいの高さの、重くて目盛のあるソテーパンを使います。）
And we are gonna start by adding a butter and saute the onion.
（最初にバターを投入して、玉ねぎをソテーします。）
I have a video titled Robert (Spatula).
（ロバート スパチュラというタイトルのビデオをもっているのですが）
You should check it out.
（あなたも見てみるべきです。）
It's great to have one of these high tip (Spatula's) on him, especially for this kind of the jobs.
（彼の有益な情報が得られる素晴らしいものです、特にこのような業界の仕事をしているとね。）
Now I add the mushrooms and saute these down.
（さて、マッシュルームを投入してソテーします。）
My onions are soft..little bit transcendent.
（玉ねぎはやわらかく、ちょっと透明になります。）
So now I add the garlic, stir that around,and we are gonna dumping the rice and saute that for about 2 minutes.
（それから、ニンニクを投入し、混ぜます。それから米を投入して2分くらいソテーします。）
When making risotto, you have to use the boiled rice.
（リゾットを作るときは、蒸したお米を使ってください。）
It has high starch contents which gives the classic creamy texture.
（でんぷんが多くふくまれているので、クリーミーな食感になります。）
After saute everything for about 5 minutes, we are gonna add the wine and we are gonna stir this around .... the wine and slowly start adding a chicken stock to this dish.
（5分ほどすべての材料をソテーした後、ワインを入れて混ぜます。そして鶏のスープを入れ始めます。）
Risotto is the dish that you can't walk away from.
（リゾットを作るときには、その場から離れないでくださいね。）
You gotta continuously add the stock until you got the creamy texture and you gotta stir it all the while.
（クリーミーな食感にするためには、鶏スープを少しずつ入れて、ずっとかき回し続けてください。）
As you are stirring it, make sure that you none of the little rice stick to the side of your pan because if they won't cook, and lots of them stir it in the soft mix, someone is gonna be biting the hard uncooked rice.
That's never fun.
（なべをかき回している時、お米がフライパンの横にくっつかないようにしてください。もしよく混ぜられずに固くなってしまうと、柔らかくなったお米と混ざった時、食べたときの食感が悪くなります。
それは嫌ですよね。）
For all vegetarian out there, risotto is a great dish because you can add so many different types of vegetables to it. Asparagus tips, summer squash, ...beans, you name it, pretty much goes in here.
（ベジタリアンの方々にとっても、リゾットはとても良いです。リゾットにいろいろな野菜-アスパラガスや、かぼちゃ、。。。豆などお好きなものを入れられますね。）
You can see how this is dry enough.
（さあ、どれほど煮汁がなくなったを見てください。）
It’s pretty sticky.
（かなりねばねばしていますね。）
This is what you want to them to look like before you add your label of stock.
At this point, you might want to turn up your heat just a little bit.
You just want to keep stirring this so that stick to the pan while it is cooking.
And every time I add laid? on, I add 4 ounces.
After about 25 minutes, it's gonna start to see consistency of oatmeal.
and if you still want them to be soft, but firm to the tooth,....we are getting close.
After this last laid? of stock absorbed, we are gonna stir the cheese and we are ready to eat.
And I haven't quite used up all the …. , so 8 cups should work for you.
I am gonna stir about a half spoons of fresh crack pepper and give it a taste...good.
You don't usually have to have salt because stocks have salt in it, so does the parmesan..., so good...creamy cheesy mushroom risotto.
I hope you enjoy this warmy hearty classic dish from the Northern Italy.
Thanks for tuning in.
リゾット(Resotto) - 2
今日はリゾットの第2回目です。
今週は、この番組に日本語訳を少しづづつけ足しますのでどうぞご覧ください。
みなさんは、リゾット好きですか？
会社員時代、会社が表参道にあったので、場所柄イタリアンのおいしいお店がたくさんありました。
女子ってリゾットがすきで、よく注文していました。
前菜、メイン（リゾットかパスタを選べる）、パン（お代わり自由）、飲み物（コーヒー、紅茶など）
のランチセットが、1000円程度でした。
私は、飲み物がついているコース・メニューが好きです。
食後のコーヒーって、とてもくつろげるんですよね♪
******* 以下全文書き出しました。*******
下記の文章で、誤りがありましたら、どうぞご指摘ください。≧(´▽｀)≦
Hey guys, you know we have been given an email or comments on my video saying that those are too cheesy.
（みなさん、私のビデオについて、「ダサすぎる」というemailやコメントがよせられます。）
So I thought would that be more cool, "Yo, today we would make risotto"
（なので、もっとカッコよくしたいと思ったんだ、「やあ、今日はリゾットを作るぜ」）
No, that's definitely not gonna work.
（ダメだ、絶対にこれじゃダメ）
That's not me at all.
（全然自分っぽくない。）
Then I thought ”hey extra cheese are always good... maybe I should add more
cheese.
（なので、考えました。「チーズを多めにすると間違えなくおいしいよね。もっとチーズを入れたほうがうよいかも。）
Do you like risotto? So do I.
（リゾット好き？ 僕もだよ）
Let's ,,,, make some!”
（さあ、。。。作ろうぜ！）
Naaah, I don't think we would like to go there.
（ちがーう、そっちの方向に行きたくないな）
Today we want to make risotto with mushrooms.
（今日は、キノコ入りのリゾットをつくります。）
The porcini mushroom is the classic addition to this dish.
But today I am using mini mushrooms which you can find in your market.
We also know them as Italian brown mushrooms.
Basically small baby portable mushrooms.
For this recipe, we are using water enough cups of boiled rice, one cup of finely diced onion.. want them about the same size as the rice, and a cup of (great?) parmesan we throw them last, two ounces of butter, 2 cups of sliced mushrooms, a half a cup of dry white wine, and we are gonna throw a little minced cloved garlic there.
We also need 8 cups of stock.
I’m using a chicken stock.
If you want vegetable stock that's fine, or water works too.
I have a nice heavy gauge saute pan on medium high.
And we are gonna start by adding a butter and saute the onion.
I have a video titled Robert (Spatula).
You should check it out.
It's great to have one of these high tip (Spatula's) on him, especially for this kind of the jobs.
Now I add the mushrooms and saute these down.
My onions are soft..little bit transcendent.
So now I add the garlic, stir that around,and we are gonna dumping the rice and saute that for about 2 minutes.
When making risotto, you have to use the boiled rice.
It has high starch contents which gives the classic creamy texture.
After saute everything for about 5 minutes, we are gonna add the wine and we are gonna stir this around .... the wine and slowly start adding a chicken stock to this dish.
Risotto is the dish that you can't walk away from.
You gotta continuously add the stock until you got the creamy texture and you gotta stir it all the while.
As you are stirring it, make sure that you none of the little rice stick to the side of your pan because if they won't cook, and lots of them stir it in the soft mix, someone is gonna be biting the hard uncooked rice.
That's never fun.
For all vegetarian out there, risotto is a great dish because you can add so many different types of vegetables to it. Asparagus tips, summer squash, ...beans, you name it, pretty much goes in here.
You can see how this is dry enough.
It’s pretty sticky.
This is what you want to them to look like before you add your label of stock.
At this point, you might want to turn up your heat just a little bit.
You just want to keep stirring this so that stick to the pan while it is cooking.
And every time I add laid? on, I add 4 ounces.
After about 25 minutes, it's gonna start to see consistency of oatmeal.
and if you still want them to be soft, but firm to the tooth,....we are getting close.
After this last laid? of stock absorbed, we are gonna stir the cheese and we are ready to eat.
And I haven't quite used up all the …. , so 8 cups should work for you.
I am gonna stir about a half spoons of fresh crack pepper and give it a taste...good.
You don't usually have to have salt because stocks have salt in it, so does the parmesan..., so good...creamy cheesy mushroom risotto.
I hope you enjoy this warmy hearty classic dish from the Northern Italy.
Thanks for tuning in.
今週は、この番組に日本語訳を少しづづつけ足しますのでどうぞご覧ください。
みなさんは、リゾット好きですか？
会社員時代、会社が表参道にあったので、場所柄イタリアンのおいしいお店がたくさんありました。
女子ってリゾットがすきで、よく注文していました。
前菜、メイン（リゾットかパスタを選べる）、パン（お代わり自由）、飲み物（コーヒー、紅茶など）
のランチセットが、1000円程度でした。
私は、飲み物がついているコース・メニューが好きです。
食後のコーヒーって、とてもくつろげるんですよね♪
******* 以下全文書き出しました。*******
下記の文章で、誤りがありましたら、どうぞご指摘ください。≧(´▽｀)≦
Hey guys, you know we have been given an email or comments on my video saying that those are too cheesy.
（みなさん、私のビデオについて、「ダサすぎる」というemailやコメントがよせられます。）
So I thought would that be more cool, "Yo, today we would make risotto"
（なので、もっとカッコよくしたいと思ったんだ、「やあ、今日はリゾットを作るぜ」）
No, that's definitely not gonna work.
（ダメだ、絶対にこれじゃダメ）
That's not me at all.
（全然自分っぽくない。）
Then I thought ”hey extra cheese are always good... maybe I should add more
cheese.
（なので、考えました。「チーズを多めにすると間違えなくおいしいよね。もっとチーズを入れたほうがうよいかも。）
Do you like risotto? So do I.
（リゾット好き？ 僕もだよ）
Let's ,,,, make some!”
（さあ、。。。作ろうぜ！）
Naaah, I don't think we would like to go there.
（ちがーう、そっちの方向に行きたくないな）
Today we want to make risotto with mushrooms.
（今日は、キノコ入りのリゾットをつくります。）
The porcini mushroom is the classic addition to this dish.
But today I am using mini mushrooms which you can find in your market.
We also know them as Italian brown mushrooms.
Basically small baby portable mushrooms.
For this recipe, we are using water enough cups of boiled rice, one cup of finely diced onion.. want them about the same size as the rice, and a cup of (great?) parmesan we throw them last, two ounces of butter, 2 cups of sliced mushrooms, a half a cup of dry white wine, and we are gonna throw a little minced cloved garlic there.
We also need 8 cups of stock.
I’m using a chicken stock.
If you want vegetable stock that's fine, or water works too.
I have a nice heavy gauge saute pan on medium high.
And we are gonna start by adding a butter and saute the onion.
I have a video titled Robert (Spatula).
You should check it out.
It's great to have one of these high tip (Spatula's) on him, especially for this kind of the jobs.
Now I add the mushrooms and saute these down.
My onions are soft..little bit transcendent.
So now I add the garlic, stir that around,and we are gonna dumping the rice and saute that for about 2 minutes.
When making risotto, you have to use the boiled rice.
It has high starch contents which gives the classic creamy texture.
After saute everything for about 5 minutes, we are gonna add the wine and we are gonna stir this around .... the wine and slowly start adding a chicken stock to this dish.
Risotto is the dish that you can't walk away from.
You gotta continuously add the stock until you got the creamy texture and you gotta stir it all the while.
As you are stirring it, make sure that you none of the little rice stick to the side of your pan because if they won't cook, and lots of them stir it in the soft mix, someone is gonna be biting the hard uncooked rice.
That's never fun.
For all vegetarian out there, risotto is a great dish because you can add so many different types of vegetables to it. Asparagus tips, summer squash, ...beans, you name it, pretty much goes in here.
You can see how this is dry enough.
It’s pretty sticky.
This is what you want to them to look like before you add your label of stock.
At this point, you might want to turn up your heat just a little bit.
You just want to keep stirring this so that stick to the pan while it is cooking.
And every time I add laid? on, I add 4 ounces.
After about 25 minutes, it's gonna start to see consistency of oatmeal.
and if you still want them to be soft, but firm to the tooth,....we are getting close.
After this last laid? of stock absorbed, we are gonna stir the cheese and we are ready to eat.
And I haven't quite used up all the …. , so 8 cups should work for you.
I am gonna stir about a half spoons of fresh crack pepper and give it a taste...good.
You don't usually have to have salt because stocks have salt in it, so does the parmesan..., so good...creamy cheesy mushroom risotto.
I hope you enjoy this warmy hearty classic dish from the Northern Italy.
Thanks for tuning in.
リゾット(Risotto) - 1
今日はリゾットの紹介です♪
番組に関して視聴者より"Those are too cheesy!"と投書があったそうです。
「この番組、ダサッ！」って感じ？
なので、かれはカッコよく（cool)に見せるために変装にトライしています。
アメリカ版グッチ祐三？！と思いました。
結局、自分っぽくない（That's not me at all)と感じたようで普段通りに番組再開です。
今回の使える英語はこれ↓
That's definitely not gonna work.
(ある事柄に対して）これは絶対に使えないよ
反対に、ある事柄が使える場合は
That's gonna work!
と言えばいいのですね。
******* 以下全文書き出しました。*******
下記の文章で、誤りがありましたら、どうぞご指摘ください。≧(´▽｀)≦
Hey guys, you know we have been given an email or comments on my video saying that those are too cheesy.
So I thought would that be more cool, "Yo, today we would make risotto"
No, that's definitely not gonna work.
That's not me at all.
Then I thought hey extra cheese are always good maybe I should add more cheese.
Do you like risotto? So do I.
Let's ,,,, make some!
Naaah, I don't think we would like to go there.
Today we want to make risotto with mushrooms.
The porcini mushroom is the classic addition to this dish.
But today I am using mini mushrooms which you can find in your market.
We also know them as Italian brown mushrooms.
Basically small baby portable mushrooms.
For this recipe, we are using water enough cups of boiled rice, one cup of finely diced onion.. want them about the same size as the rice, and a cup of (great?) parmesan we throw them last, two ounces of butter, 2 cups of sliced mushrooms, a half a cup of dry white wine, and we are gonna throw a little minced cloved garlic there.
We also need 8 cups of stock.
I’m using a chicken stock.
If you want vegetable stock that's fine, or water works too.
I have a nice heavy gauge saute pan on medium high.
And we are gonna start by adding a butter and saute the onion.
I have a video titled Robert (Spatula).
You should check it out.
It's great to have one of these high tip (Spatula's) on him, especially for this kind of the jobs.
Now I add the mushrooms and saute these down.
My onions are soft..little bit transcendent.
So now I add the garlic, stir that around,and we are gonna dumping the rice and saute that for about 2 minutes.
When making risotto, you have to use the boiled rice.
It has high starch contents which gives the classic creamy texture.
After saute everything for about 5 minutes, we are gonna add the wine and we are gonna stir this around .... the wine and slowly start adding a chicken stock to this dish.
Risotto is the dish that you can't walk away from.
You gotta continuously add the stock until you got the creamy texture and you gotta stir it all the while.
As you are stirring it, make sure that you none of the little rice stick to the side of your pan because if they won't cook, and lots of them stir it in the soft mix, someone is gonna be biting the hard uncooked rice.
That's never fun.
For all vegetarian out there, risotto is a great dish because you can add so many different types of vegetables to it. Asparagus tips, summer squash, ...beans, you name it, pretty much goes in here.
You can see how this is dry enough.
It’s pretty sticky.
This is what you want to them to look like before you add your label of stock.
At this point, you might want to turn up your heat just a little bit.
You just want to keep stirring this so that stick to the pan while it is cooking.
And every time I add laid? on, I add 4 ounces.
After about 25 minutes, it's gonna start to see consistency of oatmeal.
and if you still want them to be soft, but firm to the tooth,....we are getting close.
After this last laid? of stock absorbed, we are gonna stir the cheese and we are ready to eat.
And I haven't quite used up all the …. , so 8 cups should work for you.
I am gonna stir about a half spoons of fresh crack pepper and give it a taste...good.
You don't usually have to have salt because stocks have salt in it, so does the parmesan..., so good...creamy cheesy mushroom risotto.
I hope you enjoy this warmy hearty classic dish from the Northern Italy.
Thanks for tuning in.
番組に関して視聴者より"Those are too cheesy!"と投書があったそうです。
「この番組、ダサッ！」って感じ？
なので、かれはカッコよく（cool)に見せるために変装にトライしています。
アメリカ版グッチ祐三？！と思いました。
結局、自分っぽくない（That's not me at all)と感じたようで普段通りに番組再開です。
今回の使える英語はこれ↓
That's definitely not gonna work.
(ある事柄に対して）これは絶対に使えないよ
反対に、ある事柄が使える場合は
That's gonna work!
と言えばいいのですね。
******* 以下全文書き出しました。*******
下記の文章で、誤りがありましたら、どうぞご指摘ください。≧(´▽｀)≦
Hey guys, you know we have been given an email or comments on my video saying that those are too cheesy.
So I thought would that be more cool, "Yo, today we would make risotto"
No, that's definitely not gonna work.
That's not me at all.
Then I thought hey extra cheese are always good maybe I should add more cheese.
Do you like risotto? So do I.
Let's ,,,, make some!
Naaah, I don't think we would like to go there.
Today we want to make risotto with mushrooms.
The porcini mushroom is the classic addition to this dish.
But today I am using mini mushrooms which you can find in your market.
We also know them as Italian brown mushrooms.
Basically small baby portable mushrooms.
For this recipe, we are using water enough cups of boiled rice, one cup of finely diced onion.. want them about the same size as the rice, and a cup of (great?) parmesan we throw them last, two ounces of butter, 2 cups of sliced mushrooms, a half a cup of dry white wine, and we are gonna throw a little minced cloved garlic there.
We also need 8 cups of stock.
I’m using a chicken stock.
If you want vegetable stock that's fine, or water works too.
I have a nice heavy gauge saute pan on medium high.
And we are gonna start by adding a butter and saute the onion.
I have a video titled Robert (Spatula).
You should check it out.
It's great to have one of these high tip (Spatula's) on him, especially for this kind of the jobs.
Now I add the mushrooms and saute these down.
My onions are soft..little bit transcendent.
So now I add the garlic, stir that around,and we are gonna dumping the rice and saute that for about 2 minutes.
When making risotto, you have to use the boiled rice.
It has high starch contents which gives the classic creamy texture.
After saute everything for about 5 minutes, we are gonna add the wine and we are gonna stir this around .... the wine and slowly start adding a chicken stock to this dish.
Risotto is the dish that you can't walk away from.
You gotta continuously add the stock until you got the creamy texture and you gotta stir it all the while.
As you are stirring it, make sure that you none of the little rice stick to the side of your pan because if they won't cook, and lots of them stir it in the soft mix, someone is gonna be biting the hard uncooked rice.
That's never fun.
For all vegetarian out there, risotto is a great dish because you can add so many different types of vegetables to it. Asparagus tips, summer squash, ...beans, you name it, pretty much goes in here.
You can see how this is dry enough.
It’s pretty sticky.
This is what you want to them to look like before you add your label of stock.
At this point, you might want to turn up your heat just a little bit.
You just want to keep stirring this so that stick to the pan while it is cooking.
And every time I add laid? on, I add 4 ounces.
After about 25 minutes, it's gonna start to see consistency of oatmeal.
and if you still want them to be soft, but firm to the tooth,....we are getting close.
After this last laid? of stock absorbed, we are gonna stir the cheese and we are ready to eat.
And I haven't quite used up all the …. , so 8 cups should work for you.
I am gonna stir about a half spoons of fresh crack pepper and give it a taste...good.
You don't usually have to have salt because stocks have salt in it, so does the parmesan..., so good...creamy cheesy mushroom risotto.
I hope you enjoy this warmy hearty classic dish from the Northern Italy.
Thanks for tuning in.