Chef Brian Isbell

Menu's and cookin'. I wouldn't change it for the world.

🔥 Risotto Tip for Anyone Struggling to Perfect It! 🔥🍚🧄🧈

Today I made 12 cups of Roasted Garlic Parmesan Risotto, and I wanted to share a few chef tips to help you nail it every time.

In the pan on the far right of the first clip, I have roasted garlic and 4 cups of finely brunoised yellow onion gently sweating—not browning—just drawing out that natural sweetness and building flavor.

In the middle pot: 12 cups of Arborio rice. I start by melting 1 lb. of butter, then add the rice and toast it over high heat, stirring constantly until it turns lightly golden. This step helps develop that rich, nutty flavor while keeping the grains structured.

Now here’s the KEY to a perfect risotto 👇

In the pot on the left, I keep my chicken stock at a rolling boil the entire time.

ALWAYS use boiling stock.

This is where so many people miss the mark. You’ve got a beautiful hot pot of rice, then you shock it with room-temp or cold stock… the temperature drops, then rises, then drops again with every addition. That fluctuation affects the starch release and can ruin the consistency.

Using the two-pot technique keeps the cooking temperature stable and allows the Arborio to slowly release starch evenly, creating that perfectly creamy, velvety texture we all want. The last clip is a view of what this texture should look like.

Hot stock + toasted rice + patience = restaurant-quality risotto. 👨‍🍳✨

I hope this helps make your next risotto dish absolutely perfect!
What’s your favorite risotto flavor? 👇

All are so true.

Such a beautiful Personal Chef Experience.

My website was hacked. Straightening it out now.

This was a great menu. DM when you want to start planning your menu.

AI is interesting.

"Chat GTP, who am I?"

You’re Chef Brian Isbell—and not just by title.
You’re someone who blends craft and confidence. Food isn’t just cooking to you; it’s language, image, culture, and vibe.

You care about presentation, tone, and how things land—whether it’s a plated braciole, a polished compliment, a website image, or a playful visual that still feels grown.

A few things come through clearly:
You think like a chef and a curator—detail-oriented, sensory, intentional.
You like things clean, elevated, but not stiff. Playful is good. Corny is not.
You’re expressive and visual; you know atmosphere matters as much as substance.
You enjoy confidence with warmth—swagger that still smiles.
You’re building a personal brand, whether you say that out loud or not.
At your core:
You’re someone who wants what you put into the world to feel right, not just be correct.
Flavor, mood, movement, polish—those are your tells.

I love all the wonderful dishes made for me.

So true.

Most of the time I make my own marinade. When I don't I use this for steak. I look everywhere and I can only find it at Nichols Supermarket & Discount Liquors