Just being honest.. you sauté the rice w onions after they are wilted , blister rice, then add stock cup at a time.. repeat.. finish w cream and butter and cheese to order... never cook in that steep of a pan not put rice in the oven unless it’s wrapped and steamed
I love that your fire is ALWAYS on HIGH!!... You handle that shyt like a pro... (it doesn't hurt that you have 8 eyes to work with, but still, You Are The GotDamn Man!!!, [lord forgive my cursing])...
I make Classic Rissotto alla Milanese and doesn't have tomato sauce. But it does have the white wine, diced mushrooms, parmesan reggiano, chicken stock , and saffron. You can add seafood.
@@no5x937 the real recipe: Carnaroli rice 320g; Butter 125g; Onions I pz; Grana padano cheese 80g; White wine 40g; Vegetable stock; Veal marrow 20g(optionally); Salt. No mushrooms, absolutely!! Bye
You have to add liquid slowly to let the rice absorb the liquid, so it becomes over saturated, cooking like pilaf will make it like pilaf. That's not risotto
I was skeptical at first.. with the restaurant-style risotto which is pre-cooked halfway.. but once it came together, with the addition of crab.. I'm sold. Looked outstanding, and much easier to complete when cooking a large batch, or several dishes for a number of people. Bravo.
My guess is when the person opened that back door and blinded the chef...He paused the camera and smacked that guy in the head with that scorchin hot spoon ! Love the recipe, making some tonight. Thanks as always
“Greatest sin in the world is to waste food” Listen to this mans wisdom…..I’ve watched him for a long time and he always says… “Waste not, want not” i truly miss this man 😔
How can i find out measurements, and tempetures that you cook at, what temp was the oven at when you put the risotto in, and how long....? I don't think I've ever felt like cooking properly until Ive seen your channel....keep em coming!
I never understood people say if you cut the root of the onion that's how you start crying so you are to leave the root intact and then they go and cut the whole thing right in half cutting the root and nothing happens to them. So can somebody tell me what am I doing wrong?
Must be nice to only eat fresh crab Stephen! Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Buerre Blanc, lemon butter sauce Daniel. real easy and tasty. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
10 comments on one video 😂- you really are pathetic! Jack is laughing in his grave at how pathetic you are!! Sad excuse of a human!! At least he made something of himself!! Not like you, troll!
I still love watching these videos
Definitely not risotto
You misunderstood it’s reezohdoe!
I knew there'd be all kinds of trash talk over this one .
Just being honest.. you sauté the rice w onions after they are wilted , blister rice, then add stock cup at a time.. repeat.. finish w cream and butter and cheese to order... never cook in that steep of a pan not put rice in the oven unless it’s wrapped and steamed
Pouring in all the liquid all at once is just what lazy Chefs do. If he was taught that then his so called mentor was a joke.
wtf is that ??????
Where is your tall chefs HAT
LMAO.. he doesn't need one because he's not a chef.
you were taught wrong
I love that your fire is ALWAYS on HIGH!!...
You handle that shyt like a pro...
(it doesn't hurt that you have 8 eyes to work with, but still, You Are The GotDamn Man!!!, [lord forgive my cursing])...
The italian chef in this moment are crying!
Only true risotto is made with the fresh tears of an Italian chef
I make Classic Rissotto alla Milanese and doesn't have tomato sauce. But it does have the white wine, diced mushrooms, parmesan reggiano, chicken stock , and saffron. You can add seafood.
@@no5x937 the real recipe:
Carnaroli rice 320g;
Butter 125g;
Onions I pz;
Grana padano cheese 80g;
White wine 40g;
Vegetable stock;
Veal marrow 20g(optionally);
Salt.
No mushrooms, absolutely!!
Bye
@@giovanniadamo4618 plus 40 grams salty tears for that authentic Italian flavor
Reezohdoe? Ma Che cazzo!
You have to add liquid slowly to let the rice absorb the liquid, so it becomes over saturated, cooking like pilaf will make it like pilaf. That's not risotto
Yeah, its not a Risotto, its clearly a fucking jet airplane or something, ya whiny bitch.
HAPPY SUNSHINY DAYS he never said he was making risotto he’s making reezohdoe! Hahahahahahaha
“Sautéed scallops, sautéed shrimp”. Looks like you just boiled it 🤔
Your chef lied to you about how to make risotto.
You sir are not a good cook.
Not risotto but its porridge maybe 😅
To waste food is definitley a sin, great call Jack.
i agree
I was skeptical at first.. with the restaurant-style risotto which is pre-cooked halfway.. but once it came together, with the addition of crab.. I'm sold. Looked outstanding, and much easier to complete when cooking a large batch, or several dishes for a number of people. Bravo.
What was the sauce on top??🤔
Shark sauce 😁, maybe Alfredo
Lol
It was a lemon-beurre which sounds like a horrible taste combination. :P
What the hell did I just watch.
My guess is when the person opened that back door and blinded the chef...He paused the camera and smacked that guy in the head with that scorchin hot spoon !
Love the recipe, making some tonight.
Thanks as always
so simple, watching other chefs .... pile in tons of stuff, ive never heard off, your simple easy everyday ingredients, so easy
I love you Cbef, but thats not the way.
risotto?????
No no it’s reezohdoe
Looks delicious Jack! Know that you made many many many people happy with your years stationed in the kitchen. Godspeed Sir!
You must eat shit if think that' looks delicious.😂😂😂😂
cutting a bell pepper you can also go from the top all the way down and you still won't have any waste
youll just have to cut the contour of the bell pepper
“Greatest sin in the world is to waste food”
Listen to this mans wisdom…..I’ve watched him for a long time and he always says…
“Waste not, want not” i truly miss this man 😔
i fucking love this guy
pretty shocking!
what the heck is that
How can i find out measurements, and tempetures that you cook at, what temp was the oven at when you put the risotto in, and how long....? I don't think I've ever felt like cooking properly until Ive seen your channel....keep em coming!
Mark Oconnor your a bona fide Moron if you think risotto should ever go in the oven.
mike smith Your a pretentious pedantic foodie who thinks you can't leave the box.. Moron
I thought that was gonna be the episode of the Brady Bunch when Bobby dumped the whole box of laundry detergent in .
What a waste - just cooked rice made of Arborio. You can use "normal" rice to make this. No need for a risotto variety in this dish.
Holy cow!! That would just make me want more!! LOL
eri veramente BARAVO.....
Short cut king. I bet he charges you like he took the time to make risotto.
Im crying😢😢😢
Damn I miss Jack
lol
BRAVO
I never understood people say if you cut the root of the onion that's how you start crying so you are to leave the root intact and then they go and cut the whole thing right in half cutting the root and nothing happens to them. So can somebody tell me what am I doing wrong?
This was an absolute disgrace
Thank you for this!!! Looks Good
Now that looked good, thanks Jack !
I like ur recipies...but this risotto looks bad
God Bless You Daddy Jack,,, R.I.P. 👍✌👍
hey jack do you mind tell us whats the temperture of the oven ? thanks! I love your channel !
I think he rocks at 350° F
Reesodo gelado broosheda what’s the next word you chefs are going to butcher ?
Do something with oysters, conch, and/or scungilli, please.
Gangsta
daddy fatz
Was enjoying it until the canned crab. Gross
Must be nice to only eat fresh crab Stephen! Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Outstanding chef
Jack what was that you Poured over the fish at the end??
Buerre Blanc, lemon butter sauce Daniel. real easy and tasty. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
What kind of white sauce did you put on the fish at the end...? The finished result looks great, tasty and beautiful.
Oh YUM!
The Chef who trained him must of been a jerk. Because Fatty has no idea how to cook Risotto
smallspenis
smallspenis show us how it’s done then jerky boy
Thats not risotto.
THAT IS NOT RISOTTO! This guy is a joke.
He didn’t say he was making risotto,he said he was going to make reezohdoe, so that’s about right.
This isn’t risotto, but regardless looks damn tasty.
Enough salt to give your customers dry mouths for a week. He is a lazy cook a looking at short cuts.
10 comments on one video 😂- you really are pathetic! Jack is laughing in his grave at how pathetic you are!! Sad excuse of a human!! At least he made something of himself!! Not like you, troll!
Looks amazing
other than a bad business plan - restaurant failure usually comes down to lack of pride in your food and hospitality
looks like onion risotto with burnt swordfish
Youre mentor obviously didnt no how to cook.