How to make Risotto - Courgette and Feta, Chef method

Risotto has a reputation for being difficult, and I'd love to put that to bed. It isn't difficult — it just wants your attention for twenty minutes. And you don't need to stand there stirring the whole time, whatever you've been told. You just need to be nearby. I'm a head chef with 15 years in professional kitchens, and this one uses courgettes from my own garden, three ways: softened into the base for depth, added late so they keep their bite, and seared in medallions for the top. The last step is the one that makes it creamy — the mantecatura — and once you've felt it happen, you'll never worry about risotto again. 🎁 A free recipe card, if you'd like it — the pan sauce technique that makes anything you sear taste like a restaurant cooked it: https://platefulchef-4svfrz.subscribepage.io/ New video every other Thursday. Restaurant food. Home kitchen. 📸 Instagram: @PlatefulChef 🎵 TikTok: @PlatefulChef 00:00 Intro 00:31 Seal Courgette Rounds 00:44 Saute the base 01:15 Toast the