Very nice recipe and instructions, thanks! I often make (especially in the autumn like now) wild mushroom risotto with thyme and some white truffle butter by Sacchi. Just a teaspoon gives a really nice flavour.. PS. I usually substitute white wine with dry white vermouth. I find it adds some nice complexity.
I have to thank you for this! My risotto was good, but never restaurant quality... After watching this video, picked up some things and made the best risotto I ever had (restaurants included). I had people come over and they also said this was the best risotto ever. Wanting to become the best home cook my family and friends could hope for :D
It's one of the moat authentic recipes I have seen, but I would suggest to use a large pan instead, otherwise the rice is always deeply soaked in liquid, which is not what you want (it get too mushy). Cheers, a guy from Milan
I like this video because you took time to share the ingredients and give thorough explanation at good speed. Easy to catch up and understand. Tqvm for yr effort n expertise
i like to take cheap ingridients and make them fancy risotto with sweet pumpkin lime zest 1 whole lemon, make a ballotine with the thigh and keep the skin of the thigh make it crispy to garnish my plate dehydrate smoked bacon blend and make a powder and a chuttney of Chorizo to add a nice note
Love it! I love the risotto, but I would definitely put some protein on: like grilled chicken, grilled shrimp, sautéed scallops, or grilled salmon....! Yum!!!! 😉
@@ChefMajk they're a wonderful fit! A good mimolette would work as well for the cheese. Apple wise, a tart one like Granny Smith is my favorite. Thank you again for the mushroom risotto recipe!
I am not really belive in recipe with risotto, I show in video how to do everything and how much I like to put and then you can adjust taste adding more or less things ;)
Hi..thank you !.. it was good to recap..my specialty is working with kelp and I love making smoked kelp rissoto using a kelp and veg stock..its basically the same but replace mushrooms with kelp..I'm going to try it with the mushrooms added in. Do you ever use kelp in your recipes?
Hi Chef Majk, Thank you so much for all these wonderful video's. For the first time I am going to try 4 of your recipes (scallops, risotto, Beef wellington, panacota) But I am struggling with the actual quantities and the recipe. Can I find these somewhere?
No you cannot. Just try it, use your brain. Most of the recipes there is no exact recipe, you can adjust it to your taste. That is what I want from you. Then if you do something wrong, you learn by mistakes and that is the best school for you.
@@janwouterjansen6685 That was a pretty blunt response from him lol, but he is right. The way us amateur cooks will learn is by trial and error. He has provided the method; it is down to us to practice it 👌
Sorry I didn’t understand what was the black thing? Black mushrooms? Also the chips is made from what kind of vegetables or fruit? Sorry I didn’t understand well. Thank you! Wanna try to make them tomorrow, thank you for the recipe!!❤
Hi Chef Majk. Indeed an interesting recipe. This is a dish I do in a quite similar way and I'd like to bring some topics to discuss with you. Is it my impression or did you not use the rehydrated mushrooms in the risotto? Only saw them in the stock preparation, what do you use them for after? Most chefs don't like to wash mushrooms and myself included, but why not use a wet cloth and give them a scrub? It's faster and you get to keep the distinctive flavour of the skin. The salt should only be added after the first scoop of stock so you don't break the rice (tip by Chef Roberto Cerea, not me obviously). One of the most distinctive part between our recipes is frying the mushrooms. Indeed I do it too, but I roughly chop them in different sizes so I get more textures, and personally like to add half a minced garlic clove and the rosemary so it releases the scent, adding the mix only after the wine and first scoop of stock are inside too. Thank you for the video, keep up the good work
I did use dry mushrooms for a stock and fresh mushrooms for risotto and garnish. For cleaning of mushrooms you can use different methods, even cloth like you said. Depend if you do 1 portion at home or 100 in the restaurant. Not sure if is any different with salt, never really think about when to put. I always put some on the start and then when is finish I check a taste. Is hard to put all salt on the start because you dont know exactly how much you need. For the garnish I wanna keep nice pieces of shantorels, dont like to chop them if they are beautiful like my. Ofc could be more ways how to make this risotto, and add flavors. You can take it like a inspiration and then adjust for you ;)
@@ChefMajk yes, I fry them all that way, including the big pieces (whole ones) which I leave for a bit more after so I can add even more salt and it is a nice touch to take a bite on the risotto and a salty mushroom is hidden in the middle Shantorels are just pure nature art. Have a nice day
It looks beautiful and delicious. I definitely will try this recipie. Just one question, what did you finish it with at the very end? what is the fresh herb? Greetings from Mexico City!
@@ChefMajk Well, sorry, but there no point in watching your videos without the recipes. I enjoyed the video but it doesn't do much good without measurements.
@@jake6t9 Yeah you think probably that's why you are still an average cook. If you want to learn to cook watch my channel if you want recipes buy a recipe book, easy.
Hi Chef Majk, Again thank you for the great recipes! I have been trying to make the chips for a few times but I can't seem to get them crispy without burning them. Also when I store them they get soft again. Do you have any tips?
You have to make them properly, then they will stay crispy in the box. If you don't fry them properly and there is still some moisture inside them or your kitchen is very wet they can get soggy easily.
I never did that, and never eat that. So I am not sure how it will be. I think it is not something really usefully for risotto. But end of the day if you like it why not.
Marco Pierre disapproves, frying the mushrooms is correct but dont put them back into the rice all u will do is to boil them, u dont want them to be boiled. Add the fried mushrooms at the end, much more flavour will be preserved
Ingredients I said on the start and measurements I dont like to use for rissoto exact numbers...you can put less mushrooms or more if you like is not a big deal.
In order to get as much oil from seeds and beans, they use solvent extraction which is hexane. This is followed by using high heat and steam to get the solvent hexane out. This process is followed by bleach and dewaxing so that the so called vegetable oil will have mild flavor & have high smoke point. Even the FDA has finally acknowledged that the vegetable oil have negative effect on our health.
@@ChefMajk so I asking Whatever recipe you tell step by step, you should write the name of that ingredient below and how much to take: Means Quantity. and our cooking technique and cooking timing and temperature
The only thing I don’t like about this channel is I don’t ever see an ingredients list. So when I go to look for the items he mentioned it makes it difficult.
Watch a recipe, think about it, write it down, make a plan, and then go to a shop and then cook. You learn more like this as just seeing some ingredient list and copying them without thinking. Another thing is I don't want people just copy exactly what I do but to understand a technique and make their version. My channel is more difficult but at end of the day you learn more if you put in the work.
@@ChefMajk while I do agree with you, sometimes it’s hard for me to understand you with your accent and you mention ingredients that I have never used before; a transcript would help.
To anyone that knows, what is Risotto traditionally served with? Is it a standalone dish, or is it usually a side dish? I ask because I don’t see any big protein source.
What I don't like about it... this is just a mushroom risotto made from "cheap" mushroom like champignons and the stock is - I guess - with dried porcini. So everything is just a "cheap mix" and in the end the "real" good components like chantarelles are only added on top.
@@ChefMajk But if I want to make for example a good chantarelle risotto, why should I put different other mushroom inside the stock which ruin or influence the taste of the tender chantarelle taste? I mean I'd rather use a light chicken or vegetable stock and put more chantarelles inside the risotto (not into the stock).
@@disdonc6012 If you want, you can do it. It is about how much money you wanna spend on the dish. And more kinds of mushrooms give you more taste than just one. Then is different to do one portion at home and then in the restaurant where you have to price it so people wanna buy it. Not many people wanna pay for overpriced risotto just because you wanna put only chantorels.
