Hi Chef, I wanted to thank you for everything you have taught me since I discovered your channel ... I just finished my gastronomy studies and thanks to you I have greatly improved my techniques and the presentation of my dishes. Thank you so much for everything. 😊
Made this dish yesterday and it was a really nice. The beet chip created a nice change of flavour between bites. I strugled to get a lot of flavor in the stock. Maybe I didn't add enough salt, do you have tips on improving the prawn stock?
Chef, I have two questions for you. I would like to use lobster also for this dish. Do you have any suggestions with the seasoning for it? Also, I dont know much about fruit wine spirits. Can you maybe suggest a good cooking wine? I know they add a ton of flavor. I just dont want to ruin an expensive dish like this.
Isen't there anyway to list the ingredients used? risotto /prawns/beets/raddish/white wine/ but what are the green leaves at the end? his accent makes it difficult to make out
@@ChefMajk i looked it up and apparently its "radish salad", thx for the response, i just found your channel and will definitely try ALOT of your recipe's
Damn I need way more practice for this, I made this today and put too much rice so I had to add water(no stock left). And my wine didn’t totally evaporate so it has a bitter taste….but definitely good recipe.
What is your favorite risotto guys?😋
Plain
Mushroom & Truffle
Pumpkin Risotto
Lobster Risotto 🤤
So far crab, but going to try this when my prawns shipment arrive
Hi Chef, I wanted to thank you for everything you have taught me since I discovered your channel ... I just finished my gastronomy studies and thanks to you I have greatly improved my techniques and the presentation of my dishes. Thank you so much for everything. 😊
I am from greece and i just discovered you! And i have to tell you that you are pure gold!!
As always excellent recipe and beautiful presentation. Thank you Chef
I appreciate all of your hard work!
Back with a bang, thanks Majk !
You are welcome ;)
Prawns, red bell pepper, carrot, onion, shells, meat, ginger garlic chili, white wine flambé, fennel seeds peppercorn bay leaf, tomato paste, cook out 2 hours stock, beetroot chips, aborio rice , shallots, raddish for garnish , white wine for rice, stock, Butter, cho, cheese , t4s, garnish
The stock has it! It must be delicious!
What a wonderful work! Thanks. Stay connected.
Well done Majk class technique and consistency lovely 👍
thank you chef!
Hey Chef Majk! Is it fruit spirit did you put on the prawn shells before the water?🤔
Just found your channel.awesome lessons chef! Subd,!👌
Made this dish yesterday and it was a really nice. The beet chip created a nice change of flavour between bites.
I strugled to get a lot of flavor in the stock. Maybe I didn't add enough salt, do you have tips on improving the prawn stock?
Put more prawns or cook it for longer or reduce it down more
My friends ! It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information. 🧏🏻♀️❤️🧡
You are welcome ;)
Love from chennai (india)❤️❤️. Nice recipe. Detailed cooking techniques. 👍
Thanks ;)
Chef, I have two questions for you. I would like to use lobster also for this dish. Do you have any suggestions with the seasoning for it? Also, I dont know much about fruit wine spirits. Can you maybe suggest a good cooking wine? I know they add a ton of flavor. I just dont want to ruin an expensive dish like this.
Wow chef.
Hi Chef Majk! This looks amazing. Quick question, is it possible to make the risotto ahead of time?
yes it is possible but I would not do it if possible
@@ChefMajk thanks chef majk! can't wait to make it (not ahead of time)
What is the green stuff at the end?
Nice recipe, however you didn’t deglaze the mirepoix to add to the stock, there was some great fond in that pan, so much flavor
Gonna try this out this week. Thanks Chef!
Doesnt the Risotto need to be constantly stirred with a bit of stock at a time?
Yes it has to be
No Parmigiano Reggiano or any other hard cheese to make the risotto have silkier texture and become more delicious?
No, but you can put some if you want to
Very delicious 😋😋
Thank you ;)
Btw when cooking the risotto, are we supposed to stir? I didn’t, but it started to stick under the pot so I started to stir.
Yes ofc you have to keep stirring a risotto. This is not a paella
@@ChefMajk okay got it😅
is the beet cooked?
What you mean?
Chef nice reiscpe
Thanks
Why do you sauté onions and carrots if later they will go in the stock? Isn't it better to put everything raw into the water?
Not for the color or taste.
How much ginger do you need for this recipe please
Depend on how much you like ginger and how much prawns you do. There is not one recipe, you can put how much you like.
There is nothing like a father-in-law's slivovice!
Hey! You seem to know the fruit wine spirit chef majk use, do you know a good alternative of the one he uses?
Isen't there anyway to list the ingredients used? risotto /prawns/beets/raddish/white wine/ but what are the green leaves at the end? his accent makes it difficult to make out
I am not sure what is a name of the leaves, it is basic salad from the supermarket.
@@ChefMajk i looked it up and apparently its "radish salad", thx for the response, i just found your channel and will definitely try ALOT of your recipe's
Damn I need way more practice for this, I made this today and put too much rice so I had to add water(no stock left). And my wine didn’t totally evaporate so it has a bitter taste….but definitely good recipe.
Hi! It seems you have tried to cook the dish, what fruit wine spirit did you use as an alternative of what chef majk use?
Chef can you share the ingredients
Which ingredients? All ingredients are in the video
@@ChefMajk they meant the recipe I think
@@TrezCast video is a recipe
You forgot to tell us how long to cook the rice and the broth
Until the rice is cooked, there is no exact time
I ADORE READING
I give you a thumbs 👍 but didn't like presentation. Shrimp stock shouldn't take so long. Shells give all their flavor by 25 minutes.
Bit too soupy
Yes like a risotto