The Last Risotto Recipe You'll Ever Learn! Seafood Risotto - Chef Jean-Pierre
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- Опубліковано 29 лип 2020
- Hello There Friends, This Seafood Risotto is the best risotto recipe you will ever make. That is a guarantee! The trick about making a fantastic Risotto is how you cook your rice. Follow me step by step in this video and you will have a Michelin level Risotto to serve! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/se...
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PRODUCTS USED BY CHEF:
❤️Stainless Steel Casserole Pan: chefjp-com.3dcartstores.com/S...
❤️Stainless Steel Saucepan: chefjp-com.3dcartstores.com/S...
❤️Wok: chefjp-com.3dcartstores.com/A...
❤️Ladle: chefjp-com.3dcartstores.com/L...\
❤️White Truffle Oil: chefjp-com.3dcartstores.com/W...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Розваги
The man is golden. He is a wonderful teacher.
🙏🙏🙏😊
“$3000 a pound and you can’t even smoke the stuff” bravo JP
nice
At that price, I would buy 30-40 pounds
Challenge accepted!
I LOL'ed, because I can. I gave up smoking anything already. Actually a pound of saffron (or much less) would be fatal if you ate it. According to pseudoscience, it would cure your cancer first.
😂
I just discovered this guy and im loving his humour, the way he talks about booze, laughs at his own thoughts, and his cooking is awesome too.
This guy is magnificent
I am flattered! Thank you! ❤❤❤
I agree! 😂☝️🤙💫
I'm also impressed by his precision when measuring ingredients :)
Already an Icon in cooking..
Good thing there's youbtube
Agree! And risotto looks great 👍!
This is sound of the man that loves his career and cooks his food with love
Thank you so much! I do indeed love my career and as you can see I love my food as well!!!😂😂😂
I love when you say "measure carefully"
Seriously, I was like this is his thing: "measure carefully"!
Handle it, chef! My family loves your recipes!
👍, my family loves it, too
I love this guy,, He's a maniac and a loose cannon, but he knows what he's talking about,,,, I love him,,,,,
My husband measures the same way 😂😂😂
I like when he wiggles his fingers like he is up to no good, but we all know it's going to be great.
A few days after discovering your channel, I can confidently say that you are somehow one of my favourite Americans, Frenchmen, and Italians all at once. Much love from Sweden
Wow, thank you!❤😀❤
I have tasted this in person. Fabulous !!!!!! I was lucky enough to take cooking classes with Chef JP for the last 14 years. He never disappoints.
Thank you Georgia! I am so glad you are enjoying my channel!😀❤❤❤
@@ChefJeanPierre i love you cooking.Thank you from Montreal Quebec 🍁🇨🇦🍁💙🇬🇷💙💕👋
Safron is xpensive....use ur pubes if it is ur choice
I find him funny, especially when he's drinking the cooking wines while 👨🍳 🍽 and I only know him on UA-cam. Great personality 👌
I have never seen this dude before, he's killing me, I love him.
Thank you for watching my channel!!!😀❤
Two things
1 - I made this tonight, however I replaced the scollops with lobster and the stock with a lobster stock I made from the shell of the lobster. It was INCREDIBLE and I urge anyone reading this to try it.
2 - Every time chef laughs to himself I live it and want to laugh along. His laugh is genuinely infectious and also cute 😂
Chef Jean Pierre is the best he makes us feel like we’re his friends. Gordon who? He couldn’t hold a candle to Chef JP
I love you guys! I am having so much fun being back on UA-cam!!! 😀❤
@@ChefJeanPierre So glad to have you! Don't stop making these videos, you are educating the world about how to make food so good!
I just rewatched this video again and you know what I find to be truly AMAZING...Chef Jean Pierre! Listening to him explain things in a way that everyone, of all different skill levels, can understand and learn. The fact that you can tell how much he LOVES what he is doing, makes it fun for all of us. He has a gift for teaching and I am so thrilled that I get to learn from him! Thank you Chef Jean Pierre!
I do a lot of online gathering of recipes & I've pretty much stayed with Chef Jean-Pierre for a variety of reasons. I really get him & his humor. If I look up a recipe, I go to him 1st. I've learned so much from him.
'...measure carefully' - I love it.
I'm starting to comment on every of your videos Chef Jean-Pierre, but then again it's so entertaining to see you talk about your recipes like you are discovering them for the first time, again and again! Such a great energy!
Wow, thank you
Chef called Jean Pierre, with NY italian accent. Love it!
Chef how about a French Vanilla ice cream next?
Made this twice now (less the Pernod) and last version was spectacular. The white truffle oil pushed my frugal budget but boy was it worth it for a special occasion.
Chef Jean Pierre: "I'm more french than italian"
Also Chef Jean Pierre: "Mamma mia!"
Hello my friend how are you doing?
Powerful combination in cooking
@@VicTv1992 thanks for your comments awesome good luck every time
I know how to make risotto but I love watching and listening to chef Jean-Pierre do anything
Love it!!! Love your cooking and talking!!!😁 Thank you trom Ukraine😍❤❤❤❤❤❤❤
I just found you and I am so happy I did. I will never watch those other idiots again. A true working chef with the gift of gab. Thank you for making it look and sound easy.
Cheers🍷
I am here to Melt my Daily life stress listening to the most beautiful heart and accent chef ever. We love you.
Wow, thank you
Your mom must be so proud of you Jean! We love you!
4:15 my favorite line from Chef. Hes a real one! 💨💨💨
I cook risotto frequently, but such fun to watch a chef do his “special”:things he’s learned over the years. super!
*stops* *looks* *around*
I need to get some butter, *and* *some* *cream*
What a look.
He loves his butter brother just like me
The most italian french guy I've ever seen!
Mother always had saffron in the kitchen when we lived in the Keys. I was so facinated by the plastic box of those lovely red strands in it,
You are not capable of... running out of magnificent quotable quotes! "and you can't even smoke the stuff" and my fav - "measure carefully" and I didn't even know you were doing "Onyo" on purpose until I read other people laughing about your humour - you are an absolute treasure. This is all on top of being a world class Chef, and teacher, no less. Never change.
Well thank you very much! 😍
Every bit as good, and probably better, than the top famous chefs online. He's a true expert and quite generous with sharing valuable tips of his refined cooking. Merci mille fois, Chef Jean-Pierre.
18:00 "Butter...and cream..." LOVE IT!
Up in Oregon, at my tiny house, I have saffron crocus planted all around. My gourd, you get maybe three stamins per flower. And you have to extract them by hand. I've picked a lot of flowers, but saffron farming? That's *hard* work.
I love when he says “gives us the thumbs up!” Major lotr vibes
He is truly is a great communicator, great teacher and knows how to cook, most enjoyable,
CHEF JEAN ITS GREAT TO SEE YOU COOKING RISOTTO.
AND TEACH ME HOW TO COOK YOUR WAY OF RISOTTO.YAH ITS TRUE ITALIAN GIVE CHEESE AFTER THE RISOTTO IS COOK.
BEFORE YOU ADD CHEESE IT GET BURN BOTTOM POT.HAVE TO KEEP MOVING..
THANKS A LOT FOR SHARING YOUR ART AND SKILL .MILLIONS OF THANKS CHEF JEAN PIERRE.
I LOVE TO SEE CHEF MARCO PIERRE WHITE COOKING ALSO..
Ever since I discovered Chef Jean Pierre I watch a recipe every day. It makes my day . With the highlight when you talk about butter!!! Finally a chef who really cooks and explains everything well..
“$3000 a pound and you can’t even smoke...” Subbed.
Thanks for the sub! I greatly appreciate it!!!😀❤
I love the way he teaches. Step by step leaving nothing unturned.
Measure carefully haha hahaha JP is the best !
The duck confit risotto sounds amazing.
It's worth also noting that that pound of saffron, the 200,000 flowers, also has to be picked by hand. No mechanical assistance, just backbreaking work by hand, flower by flower.
Amazing video as always - and the editing is on point! That existential moment around 17:56 is hilarious!
Chef, I get my anise flavour by adding fennel seeds while sauteing the onion. It's like a secret weapon for us. That risotto would be gorgeous. Thank you.
Chef make a video about you and how you became a chef. You look like you have an amazing story.
Thanks for the risotto video.
I honestly never understand what it was until you explained it.
Im puertorrican and I eat rice a lot. And never understood what risotto was. I thought was like a soup with rice or something.
Thx again
I used to work in a Japanese Italian fusion restaurant making omurice risotto,now you are inspiring me to make delicious risotto again,love you,great chef
18:01
His madness is so pure, so delightful! I want to BE him someday!
This is wonderful! I could eat the whole thing! I just love shrimp, scallops, and risotto! The Italian in me balks at the no cheese rule. If I want it I’m going to have it, lol! The one rule I never break is never using a spoon to twirl my pasta! No spoon ever!😝 Thanks for another great lesson! ❤
CJP, HELLO, RISOTO, I have NEVER TRIED AT HOME,after this,I MAY JUST TRY AS THE WEATHER GETS BETTER, I can almost smell& taste yours, THANKS,🇫🇷🇫🇷🇺🇸🇺🇸
My favourite on-line chef by far - I love the "simple" appraoch and not requiring a lot of exotic ingredients. I use a fennel bulb in place of the onion & pernod, and also add spinach at the very end to give a bit of colour. The 3 - 1 stock to rice tip (and having the stock hot and to hand) is great.
When I learned how to cook German (Schwabish) recpies from my grandmother, I always got " You add this until it looks like this and then you add this till it looks like this." My sister gave up while I learned to cook!
'you can't even smoke the stuff'?
ooohhh. . . CJ-P is most excellent.
all God's blessing over you in all that you are and do.
Chef Jean-Pierre! I must share with you that I just replicated this fantastic recipe just today! It came out FANTASTIC! Granted, I added some things: mussels, lobster tail and calamari and I omitted some things: truffle oil, sherry, Ricard and parmesan; but it was wonderful, nonetheless. The risotto was truly al dente--firm, but not "chewy". It was perfect. I even added a bit of butter near the end! Chef, Thank You So Much for curating this wonderful channel of yours. If this is you in your retirement, I cannot imagine what a force of nature you must have been when you were a full time master chef! Again, thanks very much! Cheers.
He just sounds “authentic” and I like his cooking style. 😄😁😆
I stumbled on to this guy's video and thought he may actually be a parody acct. He ticks every stereo- type of and Italian-French chefs that I had no idea if this was serious or not. I very soon realized that not only is EVERYTHING this guy does funny, but he's an amazing Chef. I come home from work, hit the bowl and put this guy on....he never dissaponts. One of my favorite channels
Wow!!!! Thank you sop much for the kind words, I am flattered and so happy that you like my recipes!😀❤
Alright. I have been watching you for awhile and I'm SOLD! I have made your chicken Francaise, and Milanese. Wonderful dishes. I now make my own garlic puree and many other things because of you. I'm a recently retired RN who has spent over 30 years in the operating room -- constantly on call with unpredictable hours. Many times I kept thinking, boy if I just had more time, there's so many things I would do. Seemed it never failed I would become inspired to cook something delicious as I only had myself to please, and it would happen I would be standing in line with my groceries only to have to !eave them as my pager would go off.
No I have time and also have a KitchenAid. I'm making my own bread and just bought pasta attachments and pasta drying rack. I made my first batch of Fettuccine the other day. I dried it and bagged it. Cooked it last nite.
😲😲🤗 MAMA MIA! I have to say, I am VERY shocked at what I learned! It is SUPURB! I would never have thought there would be such a remarkable difference from my usual store bought capellini. I much prefer angel hair but my attachment set on!y came with the roller, Fettuccine and spaghetti cutter. Thanks chef for making retirement FUN!
I love mushroom risotto, I'd love to see a show about that
I have been to many of your classes in Fort Lauderdale. We have always had a great time and learned a great deal. Happy to find you on UA-cam. I never forgot that you used lavender in a dish. Hope to come back to school soon with a bottle of wine. Happy 2021
Perfect Rissotto, thanks chef!
Saffron, my evening tisane!❤I have the saffron bulbs protected from the deer..waiting for flowers 🌸
Chef Jean-Pierre thank you. My husband makes me Risotto pretty often. Watching your video tonight he was inspired to get out some of our homemade chicken stock and roasted shell shrimp stock and made your risotto. It was awesome!! He also added the mushroom powder he makes from dried wild mushrooms. It was beyond amazing. So again, thanks for the inspiration!
I like how encouraging Jean Pierre is
I love this "Chef" ! so efficient and fun to watch !
I’m so happy I found Chef Jean Pierre on YT, I’ve spent the past couple of days watching all his vids. Such an amazing hilarious man
Chef, your teaching skills is top notch. I always enjoy your class 👍
Thank you 🙏
Chef, please I want you to be my mentor.
Wonderful lesson, chef. Thanks a million. I like especially the "side hints" which are really general cooking lessons, giving us the reasoning, the cause and effect of cooking operations and ingredients, The way to order things, plus - seeing you doing it with your own hands, gives a good estimate on timing, textures, and so on. Of course I'd like to be there, because nothing tells you about the cooking process more than the smell - but with the limitations of the internet, this is closest to perfect cooking lesson. Thanks again.
I also added some Greek Ouzo really bought out the flavor was really enjoyed by my dinner guests Thank you chef for your great ideas, have some ouzo on me
No such thing as too much garlic
Your right about seasoning in background
You're the best
J'aurais "mantecarrer" en dehors du feu Jean Pierre, mais j'aime bien l'esprit et l'enthousiasme
I just love your recipes and the valuable cooking secrets you share with us, with your unique fantastic style!!!
Hopefully one day I can learn to cook like this legend of a man
Butter always makes it better Chef!
Jean-Pierre and butter, name more iconic duo.
🙏🙏🙏😀
I made last Sunday: best risotto I ever made. My family loved it too. I’ll be trying this separate cooking technique for my other risotto recipes. Thanks for this master class
I made this risotto last night and followed your recipe step by step. OMG the best risotto ever, and all those flavors were combined perfectly! Thank you, Cheff
Ok, I’m making this asap!! Looks fantastic!!! Of course, I may have to drive 100 miles to get the ingredients!! Small town!
You are my favorite chef in the world. I feel like I am learning things that I haven't learned anywhere else. Old home cook who loves to stretch my boundaries. Not as afraid to do that now.
2nd day of watching your videos 😂❤️👌🏻
“Chef Jean: oh yeah! Oh yeah mmmm!” Fav plus the cheese trivia hihi
I like to make the rice scream for more broth....LOL that was great.
Tell me someone who has better presentation skills than this guy. Absolutely love it
I like Calriso or carnaroli, but arborio is the only one I can actually find in a normal grocery store. Toasting rice is absolutely a must do. My dad likes to make risotto, but always skips that step. Risotto is rice plus a few additions, why skip on the most important part?! I learned how to make risotto when I was like 13/14. It was one of the first gourmet-type foods I ever learned to make. But not until I learned arroz con pollo, because my family is from Spain, and arroz con pollo / paella are, for us, the true rice dish. :)
Chef, you make absolute eye candy of food, and I can tell it must be delicious. Risotto sounds good, but I think I'm going to make my arroz tonight. Since my mother's-side grandparents passed away I don't get to Florida anymore, but maybe in my dreams we share a kitchen, and swap rice dishes. I would love to try this risotto; I think you'd be rather pleased with my Catalan cooking too (fingers crossed!) Oof. I ate two hours ago, but I'm already hungry again.
You’re incredibly generous to share your time and techniques with everyone. We appreciate you!
..."and you can't even smoke the stuff"...!
😂
Chef went into a slight trance there for a moment while mentioning butter and cream. LOL! Love it!
My wife loved this. It's so cool to make these dishes while watching CJP make them. You can't go wrong.
I love risotto! But I've never seen it without parmesan. Yep, I've gotta try this.
I guess it's just for SOME risottos where you won't use parmesan in Italy. This one seems to be one of them ;-)
I think that some Italians believe parmesan should not be served with seafood in risotto and pasta etc.
I would use some parmesan in here also, but not much, about 25 grams for 4 portions. Texture is much better then imo
The music at the beginning is really nice, can you continue it the whole video? it suits your positive vibes
Chef, the BEST saffron cones from Greece! 🇬🇷
You know chef it's amazing how you you share so much info I had to work 7 years with like 8 diffrent chefs that all promised me knowledge I worked hard and they just ended up abusing my drive .and I never got to learn cooking but what not to do . I found a restaurant I am so greatful for and now covid screwed everything up
That one dislike was from Gordon Ramsay
He’s just jealous.
I was just thinking what Ramsey would tell this chef. Nothing!
I made Gordon Ramsey's short ribs recipe and yukkk!! So who cares what he thinks!
bahahahahahaaaaaaaaaaaa
🤣🤣🤣🤣🤣
Nice job, I like the southern French touch with the Ricard. Personally I would use a vegetable and shrimp stock, or vegetable, shrimp and fish stock. Chicken stock is a bit too strong for the delicate flavours of shrimp and scallops in my opinion. Or if I wanted to infuse more flavour, I would just add a little chicken stock to the seafood / veg stock made with the shells of the shrimp . From a cost point of view I understand though, chicken stock is cheaper to make when dealing with large volumes. I am sure it tastes fantastic nonetheless. My Italian parents always said no cheese in seafood risottos, but I made one with shrimp, touch of Cognac , butter , parsley, and Parmesan and it was delicious! Keep up the good work JP!
Thank you for the inspiring comment and for sharing your experience! My UA-cam channel is really awesome and my subs are the best any UA-camr could ever ask for! Love you guys! 😀❤
I'm my humble opinion, chicken stock compliments saffron better than any other stock
I agree. I would use exactly what you said. The other issue is you can buy a box of chicken stock. But I always make stocks myself and keep them in the freezer. I save up all the scraps and spend a weekend doing stock.
A shrimp shell stock is surprisingly flavorful!
Hi from Britland, Just rediscovered this! I followed the recipe to the letter a couple of years ago (I'm not a good cook btw) and it turned out exactly like this and was delicious!!! Gonna make it again tomorrow!!!
This guy kills me! 😂
"How's the food?"
"The cook said it's 'cooked to perfection'"
"So a real humble guy, huh?" :D
I love the way you pronounce onion. It just makes my day better.
Ollalla! Je m'esscuse pour ma francais fonetique, j'avais apprandre a l'ecoll dans l'anne '68-'78! O, quell vie!👍 Jean Marais, Louis de Funes, Sartre, De Gaulle, Brigitte Bardot, Alain Delon, Belmondo... la revolt de l'etudiants.. J'aim votre presstation e votre vlog! Je vous salute avec la main a coeur! Une bonne pensse! A good thought! 🏆Nucu
Bravo Nucu! Votre Français est merveilleux! 😍 Quand j’étais très jeune (il y a quelques années😀), je travaillais dans un restaurant sur la Cotes D’aAzur et j’ai eu le plaisir de cuisiner en privé pour Brigitte Bardot et Alan Delon plusieurs fois. Ils étaient tous les deux si beaux et si gentil!😍
@@ChefJeanPierre 🏆🏆
That looks delicious.
Any possibility of having you over for dinner sometime?
Yeah... didn't think so, wishful thinking on my part. Thank you Chef.
Maybe one day!😂❤
@@ChefJeanPierre Well we are a pretty small family that keeps to ourselves. A physically challenged 3-1/2 year old with SMA, and twins (boy & girl) that are 14 months old. Yes, we are quite busy.
But don't let that stop you from coming to visit. 😊
I often use finely diced shallots instead of onyo for risotto.
Ever wonder who the first person was to figure out that the stamen from a certain flower would be good in food?
Right??? That is indeed a good question. It's like so many food product like cocoa beans, salt Piper nigrum, a flowering vine to product pepper....SOOOO many! Thanks for the great comment!
Shallot is better for risotto. Easier to digest and less chance of coming back on you like onion might. I made the switch and find it far better.
Danny Barichello shallot is much better in so many dishes if you’re just looking for flavor. The onion is better if you need a large volume of caramelized onion or the bite of a large slice.
People are acting like 2020 is the apocalypse because of the Rona and some crappy bees. But this year has also seen the return of my favorite UA-cam chef, which redeems it in my eyes.
Chef, I’d love to see your take on cacio e pepe.
Catching up Chef. Learning Learning Learning. Thanks!