Mushroom Risotto with these CRAZY Mushrooms! | Chef Jean-Pierre
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- Опубліковано 25 тра 2022
- Hello There Friends, Today I'm going to show you what I did we these Pink Oyster Mushrooms! They were amazing and I decided to make a Mushroom Risotto out of them! Such an amazing and quite simple dish to make. I know you probably won't have these mushrooms, so just use whichever mushrooms you love and it will be perfect! Let me know what you think in the comments below.
RECIPE LINK:chefjeanpierre.com/recipes/mu...
Beef Recipes: • Beef Recipes | Chef Je...
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❤️Porcini Mushroom Salt: chefjp-com.3dcartstores.com/P...
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"You don't have to add cream, but you don't have to make a phenomenal Risotto either"
- Chef JP
You are the miracle we need.
Don't add cream to risotto!
it's your choice really
@@AlacrityTW No it's not. It's just making for a shit rice porridge, instead of a risotto. Also, his onions are huge, not the very fine cut needed for even a mildly decent risotto.
How about them MSG?
@@mariadocarmosobreira8323 the chef is the king 👑 of the onion 🧅
"Well hello there friends..." Now it's officially Thursday, or as I call it...The best day of the week. My favorite channel of all time.
Always a beautiful day indeed
Chef make Gnocchi recepi
@@gunalanthangavelu8968 I've asked a while ago for the "perfect Chef Jean-Pierre Gnocchi recipe" but so far ... 🤷🏻♀️. I make them myself but I'm sure he does make better ones!! Hope that the plea of the two of us together will find his mercy - LOL!!
@@gunalanthangavelu89689
@@gunalanthangavelu8968 gnocchi recepie
My new favorite channel. So much positive energy and always get a good laugh.
More importantly, the food is actually good. 😋🤣
....you should check " the best of 2021" you'll piss your pants 😂
He is the best and use humor to
I’ve been watching Chef JP for well over a vear now. Clearly, his mastery and whit are addictive. I love the ‘face’, whenever he tastes his dishes! The duck (quack!), the many phrases, will make you happy! (“Whatever makes you happy!”) ~ all JP.
I’m always learning better technique, and I consider myself a very good cook! It such a natural thing to teach what you love… but rare mastery, and love of culinary art, is special. That’s JP!
I could learn from Gordon Ramses, but I would be miserable… uninspired.
@@randalltom9750 well JP is just the marster of all marsters ALWAYS USE BUTTER AND ONION hehe, but also hes videos isnt like every 1 else he admit if he had forgot something, but he also uses humour and so on, and isnt borring like 90% of every 1 else, and he is a good teacher, and when i makes the food it just looks so simple and easy, i have made hes tomato soup and mushroom soup OMFG DELICIOUSE, and JP is funny and he is natural
"Don't do nothing." When you do nothing, how do you know when you're done?!
I am fascinated by Chef's explaination that ordinary rice cooking is poaching, and risotto rice cooking is braising. I have ever heard it explained that way before and it is concise and accurate -- wise words to remember.
Technically, he's dead on! You are braising the rice, although I like the Chardonnay and a splash of Vodka or Pernod, depending! Honestly the stock is dependant, neither Chicken or Vegetable is wrong - beef is probably too strong, but I wouldn't rule it out! Experiment! Have FUN!!! Make cooking fun! Yeah I know it can be a chore & bloody hard work.... but seeing my dish served up properly and hoping that the Customers are going to love it as much as I do was..... well hell on earth if I'm honest! Ok I learnt that you cant please everyone, no matter how hard you try! Some people had no idea how much work went in to each dish but loved them anyway! Some people had some understanding of just how much effort, so many people put in to each dish - the Farmers, the Sailors, the Processors, the Shipping people, the Buyers, the Management, your Chefs, your kitchen & waitress staff & then finally your plate in front of the Customer.... When I try a new dish the stress is unbelievable!
Just one thing I would like to add is, learn from your Customers, they may not know anything about cooking but they know what they like!!
Also, all of your staff are your rungs to success! You don't stand on them but they lift you up to achieve! Respect them all!
I think when you do nothing, you are never done. So just pick up tomorrow where you left off doing all the nothing you didn't finish doing today. 🙂
I love the way you promote your fellow chefs, never a negative word said always positive and complimentary. Thank you for your kindness.
Perfect ! Best instructional Risotto video I've ever watched ! The videographer and editor were beyond perfect ! Chef J.P. is phenomenal in his craft .The long held secretes of the trade are being revealed to us mere mortals .Thank you so much for sharing all your years of experience!
Me and my husband love watching you ,omg we laugh so much at that face you make when you taste the food😂 We need more ppl like you in this world..❤️❤️❤️
We do too! After I do my Yoga with Adrienne sesdion, we switch to chef Jean Pierre and watch 3-4 videos....then we choose one to make for our lunch. He has taught us so much, we are cooking better, and eating better. 😄 Amazon delivered the other day, a new trigger style thermometer to measure heat in our pan! We love this man!
Iagree he is amazing. These are so entertaining. Ilove watching him cook. I wish I had a kitchen like his. M8 e is too small without enough counter space and I have too little storage space for all 5he equipment he uses. But I still make m#ny of the recipes he demonstrates. I have the ingredients for the risotto and will make i5 soon.
Chef, I cooked your Mushroom Risotto today; I excluded several ingredients but followed your technique and most of your recipe exactly, and it turned out amazing. My family cleaned their plates, and I was sad I didn't make extra for tomorrow. Thank you for inspiring so many to cook, I myself am an aspiring Chef and take great inspiration from you, as well as study all your lessons. Incredible!
Shoutout to the editor raising the production value of these videos more and more.
..."these mushrooms are crazy!" And so is our favourite Chef 😍....we love you Jean Pierre!!!! 🤗
...speaking of mushrooms, how about a dish with dried porcine mushrooms 🤗. I have a great recipe for Christmas soup we make in Slovakia, Hungarian kolbas, dried mushrooms and sour kraut with home made pasta
I like the producer / editor's comments during the video to clarify stuff that chef Jean-Pierre said. --- I'm a teacher ... in the heat of the moment I also sometimes say things that makes the class go ... huh?!?
03:41 quick word for the editor, this is a brilliant way to integrate 2 point of views. Congrats !
Wanted to tell you how much we loved this dish. I never had or made a risotto before and it was simple and a huge hit. I must say everything I've made with you has come out great. You have made a real cook out of me in the short time I have watched your cooking classes. I now have the confidence to cook almost anything working with what's in the kitchen. Thank you for being so generous and teaching us for free.
Thanks for posting this, I now know how to cook Risotto so it doesn't turn out like crap. You are a good instructor !
Made this tonight and it was restaurant quality my husband said
Not only excellent chef but an excellent chemist !
A few months ago I made a mushroom risotto that was delicious based on the lessons I've learned on this channel (i.e. onion first, give the rice color, get the water out of mushrooms, make the rice scream, heat off before butter and cheese, etc)
Thanks chef, some of us watch your videos and get encouraged to try things. I love this channel :)
I like how you kept chef and pot on the screen at the same time!
Hi again chef tuesday buttterd chicken was an absolut succé. Today is a holyday in Sweden so Im going to make a potato salad an grill som Spanish chorizos. Tanks chef
We loved the butter chicken also! It a favourite now, you can’t get sick of it, everyday we think of it but variety is good too! ✨✌️✨🥹🤗
Sounds wonderful. Chorizo is now a very big part of culinary arts in the United States. Enjoy your meal especially with your family.
It was fantastic wasn't it. 😋
Think I'll try the Buttered Chicken tonight then! I love all his recipes though! You're dish sounds delicious! Blessings to you!
Risotto has always been one of those mystery dishes to me but you have taken the mystery out of it and I plan on making some of my own. Thanks Chef!
Gary is a good friend of mine, his mushrooms are out of this world. Best in the business.... Hands down. Chef JP you are lucky to have such a wonderful neighbor like Gary. Bon appetit!
I love the 2 "boops" of cream. You always make me smile. Thanks for making this look easier than most of us think. I love risotto! :)
Hello there how are you doing today 🌷🥀
And voila life cooking and chef forgot about the truffle oil at the end. You gotta love this guy ! Chef your awesome. Never liked rice….or maybe never had a good rice recipe. I’ll try it and let you know! 😜❤️❤️❤️
I just made this dish. It tasted nothing like I imagined!
My first thought was "wtf, is this Michelin-food?"
But after 2-3 bites, the flavors started hitting the back of my mouth.
Damn. This is - no shit - the best food I have ever tasted!
Thanks for this recipe.
I don't like Risotto or mushrooms.
But love your videos.
I made this yesterday. I promise you, Chef, if and when I get back into a restaurant kitchen, I'll try to get this on the menu. So many risotto recipes out there end up being just mushy rice and little else, but this one was delicious! As for those now open bottles of port wine and Chardonnay... well, it would be a waste to throw the rest of it away, so I'll just sacrifice myself and have another glass. 😀
I love cooking with oyster mushrooms excited to see this episode
Before Chef Jean, there was only Chef John. I loved me some Chef John content. I loved the humor, warmth, and the instruction.
Then, a challenger appeared. I have to say that new guy had game.
Now I have another channel to enjoy. Humor, warmth, and instruction. That new guy? He kinda edged out Chef John.
Still love me some Chef John, but Chef Jean brought it. Keep bringing it Chef. Your doing great.
I have been following your cooking instructions and my friend thinks I am a fabulous chef. Thank you. I have follow so many of your recipes. Even the neighbors stop by to ask what I am cooking
"I highly recommend you try, though. No, really. You should try it it's delicious." Amen, Chef!
During a plant based period, I modified this recipe and it came out terrific. Used the veggie stock instead of roasted chicken...when i added the white wine, I put a tsp of saffron in as well... Near the end, I omited all the dairy. Folks, it was terrific and actually I didn't feel too full (fitness food!). I'm sure maybe .1% of you will find this helpful, but those were modifications learned from Chef JP!
My mushroom risotto is my signature dish! I never have leftovers, everyone eats it up. I do use a chicken stock, but that veggie stock looks amazing. I also don't have those beautiful pink oyster mushrooms, instead I like using Chestnut and Hen of the Woods.
Hen of the Woods, are very delicate… I prefer Chanterelles or If not available, Crimini (baby Portobello)… But just add lots of butter! “I love budder!” ~ Chef JP. I love this channel!
I like the camera improvements
Really like the top view inset of the pan while CJ is working his magic. Kudos to the production crew.
With what goes on in the world, wars and shooting. There’s nothing like being in bed and watching some good cooking. That’s relaxation.
Mornin Chef! Those mushrooms look delicious!
The best chef teacher of all time. I am serious. He knows facts that even Michelin star chefs don't know. Seriously! Much love to JP!
That was so much fun! I have made risotto several times and now I know the secrets to making it special. You also managed to get some butter in at the end. Thanks again, Chef.
Yea, butter 🤣😅😅!!!
Just tried the recipe, and it was awesome. I had to leave out the mushroom since my wife is to picky, but with just the sun-dried tomatoes it was excellent. Thanks for the recipe
I even watch him making something I don't like. He's just that fun to watch.
Wow! what a cool neighbor you have.
We Loooove your energy & experience Chef!! Your videos are so very well done (thanks Jack 😊) & YOU are AMAZING!! on camera ;)
My son & I made this the other day & it was hands down the BEST risotto we had to pair with the beef shanks we sous-vided for 3 days for Osso Buco.
Thank you for your love of cooking & sharing yourself to the World in your Q&A video ❤
Will be making your Stuffed Portobellos with arugula next!! God Bless you Chef 😇
Chef, if you were a plant, you'd be that exact mushroom.
Gods blessings to you
We used to grow pink oyster mushrooms (Pleurotus djamor) - they're delicious
1:29, 13:34 I love it when @Chef Jean Pierre says “mamma mia”!
That looks quite delicious Chef! I was discouraged years ago with making risotto but I have a lot of faith in all of your recipes that I tried and now have cooked many times over the past 2 months! So I will have to try this! But tonight I'm going to try the butter chicken yay! Fyi: I've made the Chicken Milanese 3x the past couple weeks and I make your scrambled eggs at least once a week! And I love your videos you're so funny and I love the way that you teach us so many things about cooking and using our kitchen utensils like the zester! Never knew that! Makes a big difference and less mess! Have a great day Chef Jean-Pierre 💖😊
Greetings: ( USA 🇺🇸) : thank you
Did He put the Truffle oil in?
When at lunch time I only have 30 minutes, I do my risotto milanese...
@@Acarsfault soooo how do you do that?? I love his recipe but like i must've not cooked my risotto right years ago bc it was mushy... But do like it. After watching his video I realize I need to rinse it well, and slowly in increments add a sauce, whatever I'm using. Would you mind telling me briefly how you do that? As, I guess I just haven't learned how to really cook risotto the right way. Thank you so much for making a comment as what you said sounds quite delicious and good for a quick lunch!
@@robertakerman3570 I've used the truffle oil on my eggs but sparingly only because it is very rich. I kind of put my finger over the opening on my bottle because you don't need much. But I will tell you the eggs are absolutely divine without the truffle oil. I will say once the, like he says bubble oil, lol, loses its fizz, my eggs went out the same although still very tasty
Your neighbor who got you the pink oysters might also be growing Lion's Mane, too. If so, it might be fun to do a Lion's Mane "crab" cake. Just shred up the shroom, sautee it to desired texture, then use it in place of crabmeat.
I forage for wild mushrooms… My favorite are Chanterelles. Pine, Oyster, Morels, Hen of the Woods, are ‘Amazing!’ when sautéed and added to any dish… yummy! Love your stuff Chef! You’re my favorite Master Chef!
What country are you in to be able to access wild mushrooms?
I live near Boise Idaho, in the USA
@@randalltom9750 you must be in a lovely wild area to be able to forage mushrooms. Excellent. Hi from New Zealand 🇳🇿
Jean-Pierre, you are the greatest. I found a honey spot for chanterelle mushrooms that nobody knows about. They were beautiful last season in late August. I picked 3 leaf bags full of them. I gave most of them to a friend who owns a restaurant in Fairhope, Alabama. He put them on the menu in various ways. If you would like some this season, I would be honored to send them to you so you could make a great video with them. You are a rock star to me. If you mentioned on a video that these chanterelles came from Tall Paul from Mobile, Alabama I would just flip! I'm a 57 year old man. I don't care about famous actors or celebrities, but to me, you are the best!!! If you want some, contact me. I don't know the best way to do it anonymously. Just leave a comment after mine and we'll take it from there.
That would be very nice! Please send us an email at youtube@chefJP.com we’ll take follow up with you ! 😊
Looks awesome Chef! I was taught to saute the rice, but only for like a minute or so. I'm gonna follow your directions next time!
How are you not over one million subs? You deserve it!!!
Love the window overlay with the pan Jack!
This mushroom risotto with a little truffle oil is to die for, I can't wait to make it. Thank you for this truffle oil recipe, I absolutely love truffle oil, it elevates any dish to levels unknown to mankind.
The truffle oil was a blast -- except it was never put it in. The idea is still "maestro".
Hi Chef, I used to live near a mushroom farm that grew oyster mushrooms, they are so beautiful to see as a whole plant. So different from the small pieces you see in the grocery stores. And pink ones, oh la la! Best warn your neighbor Bob that he may expect Chef JP fans from all over the country in search of his beautiful pink oyster mushrooms to make this “amazing” risotto recipe 🤣!
Just made your risotto recipe I don't like it "I LOVE IT " and more importantly my wife loves it too, she has only been asking me to make risotto for ten years big brownie point coming my way thank you so much love your channel and most of all you approach and more so your personality. THANK YOU 😊
Pleurotus Djamor... Well played again Chef JP! One of my favorites and they actually taste different and slightly sweeter than Ostreatus.
I love that orange/pink colour on the mushrooms
Oh Chef 😮 now I’m hungry! We eat button mushrooms, and are scared of the other ones… now we will try this dish 😛Thank you!!!!
I encourage you to try other mushrooms! One suggestion is fresh Shitake mushrooms are wonderful used in a dish a friend's wife introduced me to! Clean and separate and coarsely chop or leave whole but separated baby bok choi, set aside, in a pan saute some chopped bacon until lightly crispy, leave or dab up the fat with a paper towel. Then toss in thinly sliced shitake, caps only, saute for 3-4 minutes, then add a teaspoon of fresh minced garlic and a teaspoon or more grated or minced ginger and contuinue to saute for a minute longer until fragrant, then add the bok choi, a quarter cup chicken stock, a tablespoon of soy and a tablespoon of toasted sesame oil. Cover and holding the lid toss to flip all the ingredients for a minute more. You want to wilt not make soggy the bok choi, so it remains fresh and bright with a little crunch left in the stalks.
Costco sells a container of mixed dried mushrooms, I'm going to rehydrate those and try those so I have a little fancier mushroom. Wish me luck!
I made your last risotto recipe and that was terrific.I have never heard of pink oyster mushrooms and I wouldn't know where to get them. One year during a rainy, cool period here in Central Florida, I found some Chanterelle mushrooms growing wild on my property. I picked them and used them for a risotto and it came out great. They never grew again. Team Jack is great. You can never have too much cheese!
The mashroom looks like bouquet of pink roses💕💕
I like the addition of the pan cooking on one side (with perfect magic) and the ability to watch him doing his thing simultaneously.
chef if you cover as many dishes and food related items i myself and many other people will watch just for you so dont worry about picking this or that just treat us to whatever you feel like giving us
That was an eye opening cooking demonstration. Thank you for your sharing your skill & experience with us.
Risotto was taught to me during a colliery arts class in Stuttgart Germany by a French Chief. This is one of my favorite it is something that goes with many beef and Chicken dishes and it is just as easy as Chief makes it appear.
Although he does always make everything look easy this is easy trust me.
Wonderful presentation as always Chief absolutely love your Chanel
Thank you 🙏
A) i like the camera angle on the right
B) thanks for the mushrooms and this episode Garry
C) I've been learning how to cook using my grandmothers may they rest in peace, my mother and my aunt's, and UA-cam. UA-cam part of my learning has been happening since 2012 so over 10 years of knowledge I've taken from youtube and 80% of that knowledge i gained in the last 2 years watching you Chef Jean. So Merci Frero ❤️
I bet Gary’s eating good tonight!😁. I’m gonna try this dish this weekend. Love you, Chef JeanPierre!
You are amazing, but I always get so hungry watching your cooks, Chef!
I’m headed to kitchen now! I don’t care that it’s three o’clock in the morning!
You are amazing! I’ve never made risotto but I have now.
Hello there how are you doing today 🌺🌹
That risotto would be so rich! Butter, cream, triple brie cheese, parmigiano, wow. I can feel the pounds going onto my hips just watching the video!
I would love to see how you would make some Mexican dishes. Particularly some enchiladas. 🇲🇽
I just made this risotto. But. I had no pink fancy mushroom, so I used portabello. I had no vegetable (or chicken) stock, so I used beef stock. I could not use vine (no vine in the house :( and my wife had problems if I use vine for cooking anyway... ), so I used MORE beef stock. Everybody loved it. Thanks Chef J-P! :)
Arborio is the best best risotto
YOU....are fabulous! And I know that risotto is phenomenal. Bon appetit. 👏🥰
Hello there how are you doing today 🌺🌷🥀
Nothing like home grown ingredients, cheers to your neighbor and great dish my friend.
I’ve learned SO much from Chef JP. When my family and friends sit down to eat, the banter subsides and becomes nonverbal. I love what I see when they look me in the eye across the table.
That is some great video editing to put the overhead view of the pan. As always this is my favorite cooking channel to watch.
16:17 oh yessss!! BUTTER
The accent is strong with him today. 😄🥰
Looks perfect. My family is Ticinese so I have been making risotto since I was around 15 yrs old…and I’m old now!. We never truly measured the ingredients, we just knew when it was enough stock to rice visually. I would fill a coffee mug up heaping with rice, heat up around four cups of stock. The rest was by feel. The trick for me was not actually over cooking the rice with too much stock. The rice will explode so to speak and become over starchy. Thanks for this one.
For a while, I was afraid that you didn't have any butter handy. Glad to see that you never forget the butter.
I'm SMILING... Must be Jean Pierre time.😁😘
Your Ukrainian friend,
Tatiana
I've never understood why anyone would go to the trouble for a rice dish, but now I can't wait to try this method!
Hello there how are you doing today 🌺🥀💐
Chef Jean-Pierre, love your show. If you are looking for ideas for future demonstrations please consider Linguini with White Clam Sauce.
Thank you, Jim Hummel, Virginia Beach, VA
Wow! I'm sitting here drooling!!😋 Thank you--again, dear Sir! God bless! 🙏
I like the overhead view of the pan being shown on the right side. Nice effect.
I grow those mushrooms by myself. I grew pink, yellow, blue and kingoysters. And shiitake and lionsmane. Beautiful mushrooms with an exelent taste!
Love Chef Pierre! Amazing recipes and so much fun to watch him cook and forget ingredients sometimes! Great personality. Best editor too!!
Officially, this is the most amazing recipe on how to make a delicious risotto!!! 😋👍
I'm making this dish over the weekend for my lovely wife. Looks fabulous.
Did you miss me Chef ?... 😆 even though I don't leave a message I never missed your vlogs... keep up the good work Chef and thanks for making us 😊 with your funny moments while cooking, this one is another easy one for me to make,yummy😋 ... take care always Chef ❤ your Filipina avid fan...Row Philippines 🇵🇭 🇬🇧 🇹🇹
PERSONALLY, MUSHROOMS ARE TYPICALLY ON MY LIST OF MOST REPULSIVE FOODS BUT THAT LOOKS PRETTY GOOD.
I'VE GOT SOME VEGETARIAN FRIENDS WHO WOULD LOVE IT.
First of all, I can not thank you enough for what you have/are teaching me! You are a wonderful person. Will you teach me how to make Oyster/Spinach Salad? Will you also teach me how to make Appetizers?
With chef's enthusiasm and zest to create, for some reason I half expect Marty Mcfly to come bursting through the door.
Just made it using/substituting portobello, cream cheese, sweet Riesling, & a pinch of Saffron.
She loved it! Magnifique!
.
Thanks for the nice recipe. I'm wondering what your opinion is about adding celery with the onions to help create the base?
I watched this episode as I was eating a wild mushroom risotto I made for dinner. Don't worry, Chef -- I made it look delicate even though I'm the only one here 😊
Hello there how are you doing today 🌹💐🌷
Chef, I made this (among 5 more of your dishes) for my dad, for fathers day. Chef, you didn't happen to mention how filling this was!!! Just the amount of the roasted chicken stock alone!! Let alone the butter, cream, and cheese! Ha. Not complaining. The taste was EXPLOSIVELY ELEGANT
And that knife you gave me...omg. There is no sharper knife on the market. So fun! I owe you a mega gift
Thank you Master Chef JP for this beautiful and delicious vegetarian dish.
I really like Chef JP's production crew who add amusing captions now and then