@comfort_vitashie: TODAH EXPERIENCE 2025#ghanatiktok🇬🇭 #ghanatogotictok🇬🇭🇹🇬💥 #togotiktok228🇹🇬 #togolais228🇹🇬 #THEGRACEENCOUNTER

Comfort Vitashie

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Region: GH

Monday 03 November 2025 10:00:58 GMT

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Comments

Legendary :

I love this song🥰🔥

2025-11-03 16:03:37

42

PROPHET ARCH ABEL :

am coming live

2025-11-03 11:59:18

6

Gospels Chrétiens :

IL EST LE DIEU DE MIRACLE

2025-11-03 17:38:43

15

Energy Mansah :

Am not getting the place well please

2025-11-04 22:06:35

3

jonas :

coming live

2025-11-03 20:38:45

2

Hon. Junior George Sam 🔥⛓️‍💥 :

May He never stop blessings you and your sweet voice for amazing songs that you're given us ♥❤️🩹🔥🔥🔥🔥🔥🔥🔥🔥💎 volta the world ❤️✌🙏🙏

2025-11-03 16:30:49

5

S, CAT :

I really love this women oo

2025-11-03 13:27:17

5

Dame Affi :

you are bless

2025-11-03 16:12:49

4

Marie carmel :

amen

2025-11-03 16:03:26

3

Sergio :

souvenir d'enfance

2025-11-05 21:43:07

1

EDZENUNYE🌹🌹 :

Favorite song 💔🥰🥰🥰🥰

2025-11-03 16:34:11

2

MIMI SHOP 👗👙 :

Amen 🙏🙏

2025-11-03 14:42:32

3

Thibaut Bass :

alléluia alléluia alléluia 🙇🙌🙌🙌🙏✨❤️🫂🎼🔐

2025-11-03 13:13:41

4

[email protected] :

Amen

2025-11-03 14:53:00

3

aholou Esther :

Amen and Amen

2025-11-03 21:02:43

3

Godwin Agbo :

AMEN

2025-11-03 15:44:40

2

Amivi Agbokou :

amen

2025-11-03 11:10:46

3

Candidborngreat :

Ayaaaa ❤🙏🙏

2025-12-21 16:03:03

1

Charlotte Gbadago :

Amen 🙏🙏🙏🙏🙏🥰🥰❤️❤

2025-11-03 15:49:27

2

Alfred Zikpi, journaliste🔥🎤 :

Perfect👍❤

2025-11-03 16:02:41

3

Baruc Akakpo :

Amen Amen soir beni

2025-11-05 11:12:52

2

chalom 24 :

Yaaaaa🥰🥰🥰🥰

2025-11-03 10:14:50

3

Don little 💫 :

Favorite 😍

2025-11-03 17:30:57

2

VÉRONIQUE AKOKO :

alléluia alléluia

2025-11-03 18:08:44

3

lumière :

Amen Amen Amen 🙏

2025-11-04 11:41:15

1

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This is what I made as a private chef in Beverly Hills. Risotto Nero! My clients have requested that I recreate one of their favorite dishes and that is risotto Nero or squid ink risotto from il pastaio here in Beverly Hills. #cooking #food #privatechef #personalchef #howtocook I’ve actually never been to the restaurant before so they sent me to try it before attempting to make it. I started off by making a seafood stock, but with a little bit of chicken stock as the base. added clam juice to fortify and I picked up one of these fish stock cubes from eataly. Of course it would have been nice to make one from scratch, but when you have an hour and a half to crank out lunch, these are fantastic. When I had the risotto at the restaurant, it was pretty rich and buttery so I cubed these up ahead of time to finish. Finely diced shallots, removed the tails from the shrimp, sliced calamari tubes, trimmed the legs, removed the feet of the scallops, and cut them into quarters so they would cook at the same time as the rest of the seafood. I also added all the scallop feet and shrimp tails into the seafood stock. With everything ready to go, I got some olive oil in a pot, sweated down the shallots and chopped garlic, and instead of arborio rice, I used carnaroli rice which is another Italian short grain rice that I actually prefer over arborio. I find it Holds its texture a bit better so the window before it turns to mush is more forgiving. Toast the rice in the oil to get it nice and nutty, deglaze with white wine, and burn off the alcohol. always slim the scum off your stock. Once the white wine had reduced and I couldn’t smell the alcohol, and only the floral acidic notes were left, I slowly started adding the seafood stock while constantly mixing. After about 10 minutes, I added the squid ink which is what gives risotto Nero the signature blackness and umami. In the future, I would probably dilute this in some water before adding to the risotto. It was a little difficult to spread it into the risotto evenly. It just kinda sunk to the bottom. then continued to add more and more stock until it was 90% done cooking. The way I can tell the rice is done is by grabbing a grain, smushing it between my fingers to see what’s left. As you can probably tell, the rice is still completely raw, so we continue cooking. I actually had timed it to finish right at their normal lunch time, which is 1:15 but they told me that something came up and they would be eating an hour later than usual. So I pulled the rice and onto a sheet pan, spread it out thin to cool down as quickly as possible. This is actually what I would do in restaurants. Par cook the risotto rice and chill. Theres no way customers would wait 40 minutes for a risotto so this was absolutely necessary when we did have risotto on the menu. About 20 minutes before lunch, I heat up some stock, throw in the rice, and just continue the cooking process. I did another grain test by crushing the grain between my fingers and you can see how the rice splits into 3 pieces. It’s almost there by not quite yet. if you want it al dente, I usually cook it until the rice is just one small dot. So just a little bit of a bite. i find cooking it any more than that will give you mushy rice and any more than 1 dot, you’ll just be munching on raw crunchy rice. With the rice almost done cooking, I mounted with butter to make it rich and glossy, then just added the seafood, just to gently cook. The seafood in the risotto that I had was just barely cooked, which was lovely. Sweet, juicy, soft shrimp, scallops, and calamari. rubbery overcook shellfish is the worst.

This is what I made as a private chef in Beverly Hills. Risotto Nero! My clients have requested that I recreate one of their favorite dishes and that is risotto Nero or squid ink risotto from il pastaio here in Beverly Hills. #cooking #food #privatechef #personalchef #howtocook I’ve actually never been to the restaurant before so they sent me to try it before attempting to make it. I started off by making a seafood stock, but with a little bit of chicken stock as the base. added clam juice to fortify and I picked up one of these fish stock cubes from eataly. Of course it would have been nice to make one from scratch, but when you have an hour and a half to crank out lunch, these are fantastic. When I had the risotto at the restaurant, it was pretty rich and buttery so I cubed these up ahead of time to finish. Finely diced shallots, removed the tails from the shrimp, sliced calamari tubes, trimmed the legs, removed the feet of the scallops, and cut them into quarters so they would cook at the same time as the rest of the seafood. I also added all the scallop feet and shrimp tails into the seafood stock. With everything ready to go, I got some olive oil in a pot, sweated down the shallots and chopped garlic, and instead of arborio rice, I used carnaroli rice which is another Italian short grain rice that I actually prefer over arborio. I find it Holds its texture a bit better so the window before it turns to mush is more forgiving. Toast the rice in the oil to get it nice and nutty, deglaze with white wine, and burn off the alcohol. always slim the scum off your stock. Once the white wine had reduced and I couldn’t smell the alcohol, and only the floral acidic notes were left, I slowly started adding the seafood stock while constantly mixing. After about 10 minutes, I added the squid ink which is what gives risotto Nero the signature blackness and umami. In the future, I would probably dilute this in some water before adding to the risotto. It was a little difficult to spread it into the risotto evenly. It just kinda sunk to the bottom. then continued to add more and more stock until it was 90% done cooking. The way I can tell the rice is done is by grabbing a grain, smushing it between my fingers to see what’s left. As you can probably tell, the rice is still completely raw, so we continue cooking. I actually had timed it to finish right at their normal lunch time, which is 1:15 but they told me that something came up and they would be eating an hour later than usual. So I pulled the rice and onto a sheet pan, spread it out thin to cool down as quickly as possible. This is actually what I would do in restaurants. Par cook the risotto rice and chill. Theres no way customers would wait 40 minutes for a risotto so this was absolutely necessary when we did have risotto on the menu. About 20 minutes before lunch, I heat up some stock, throw in the rice, and just continue the cooking process. I did another grain test by crushing the grain between my fingers and you can see how the rice splits into 3 pieces. It’s almost there by not quite yet. if you want it al dente, I usually cook it until the rice is just one small dot. So just a little bit of a bite. i find cooking it any more than that will give you mushy rice and any more than 1 dot, you’ll just be munching on raw crunchy rice. With the rice almost done cooking, I mounted with butter to make it rich and glossy, then just added the seafood, just to gently cook. The seafood in the risotto that I had was just barely cooked, which was lovely. Sweet, juicy, soft shrimp, scallops, and calamari. rubbery overcook shellfish is the worst.

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