hey i love risotto but i hate mushrooms...if i wanted to make a summer squash risotto would i do essentially the same thing that i would do with the mushrooms?
It’s important that you don’t just blindly use amount X of broth. Go by your feeling. If it has that nice al dente (yes, I said al dente) texture, it’s good. Never add too much broth. I’ve seen this even in expensive restaurants, and it kills the whole point of a risotto.
Oh, and my personal favorite is tomato risotto with cubes of meat and cubes of cheese, where the cheese is still half-firm, and you only stir it *once*, so there’s still some cheese cubes left. Mmmmhhh... :)
awesome :) again,thanks to your easy-to-follow instructions i've been fairly successful on my first attempt with this recipe and i like it.i'd been looking for another way to cook my rice and this works nicely.
your stock should be boiling when you add it. every time i see you add it stops the rice from cooking. typically a risotto isnt supposed to be so firm. so it needs more stock.
man, i literally tried cooking your risotto the first time with my computer right beside me, I just watched your video like 3-4 times (because it took me 29 mins to "perfect" my first attempt) and amazin, I hope you make a black squid ink risotto with arugula and squid and try it out then share your recipe on youtube if you find success :) -PS, tried it at a restaurant in spain, it was a "common" dish there
It's quicker to just make the rice seperately through the traditional boil and wait method, but use vegetable or chicken stock instead of water and add some olive oil to the mixture too.
Why cook the mushrooms from the beginning? They only need a few minutes..I usually cook them at the start and then remove them or add them in the end...nevertheless a fine dish!
Cheers
Ps;Adding some crushed nuts for an extra bite also suits my tasting btw
Hello. When ever I cook a whole chicken, I use the leftover to make a stock. I like to make a lot of soups with real chicken stock. For this video, I used a canned stock. It works good, but nothing beats a true home made stock.
Actually the reason why rice is toasted is to harden and dry out the chaff so when cold liquid is poured (wine but could be beer or plain water) it cracks open. This will help the starch coming out and make the risotto creamy (this is why risotto shouldn't be stirred as much as many people think). In modern Northern Italian cuisine, in many preparations rice is toasted by its self with no onion and no oil but this is a different story that regards avanguards and 'persistency techniques'.
Red wine will change the color for sure which is not a big deal. I have never used red wine in a risotto although at one restaurant I worked at we added diced roasted beets to the risotto. It changed the color and blew peoples minds lol!
@SpencerMA89 In Italian cuisine, red wine is added to deglaze red meat (beef, pork) and white wine is for vegetables, white meat, poultry and seafood. Not a question of color, it's rather a matter of taste since the tannin contained in the red wine could easily overpower delicate flavors.
I love mushroom risotto. I make it with carnaroli rice no grlic and no onions especially if porcini are involved. I sautée the mushrooms in olive oil then I set them aside. Toast the rice, add the wine and continue with the vegetable broth. At half time (about 7 1/2 minutes) I add half of the mushrooms and, as risotto is ready, I turn off the heat, add the parmesan and a chunk of cold butter for "mantecatura". I serve it with the remaining mushrooms on top of each portion. Great!!
@ChefTips The amount of different ingredients you add into the risotto. For example if you use five or six more kinds of mushrooms or use would you switch over to a more complex wine to compliment it?
I love your videos and the way you do them it's awesome and I normally really hate watching some TV chefs because they just don't seem as legit as you are.
Thanks for the great Risotto recipe and all the others!
i love making mushroom risotto. i have a ton of canned tomatoes puree, diced tomatos, cans of tomato paste etc. i need to use them up and would like to try a risotto with these ingredients. i cant seem to find any. you have any recipes for risotto using this stuff?
I have to ask, doesnt risotto have to look like "lava" it must have that "melting" touch, why yours looks so firm? it can be used butter to "melt" it :D anyway nice vid bad guy! jaja lol!
@blemonade I don't agree. Olive oil is healthier but it has a sour taste not so good for rice. Butter is the right choice. I'm italian too, from Mantova, Lombardia.
What is your favorite dry wine to cook with? Chardonnay was my 1st choice until I discovered dry cherry (lower price). It works with seafood, but not sure if it's going to work for risotto since it has a different flavor. I've tried Vermouth (recommended by America's Test Kitchen), but I didn't like it. So what do you use?
I like to use Chardonnay when cooking with a dry white wine. This is generally used with lighter foods, chicken, seafood and pastas. I use red wines and fortified wines, such as sherry wine, for red and more robust sauteing and sauces.
just bought a bag of arborio and a bag of mixed seafood. i dont have fish stock, but i do have beef and chicken buollion. i suspect chicken buoillon would be better?
Very nice video.. I've noticed some people add the veg in the beginning. I usually add at the end, right before cheese, and cook them separately. Both ways work. Good to point out that a visual indicator of done-ness is that little white center of the rice. Once it's prominent, it's close to being done. Lose it, and you might as well start over.
Hello. I basically like to use it because it frees up my other hand to stir a dish, or handle raw meat when seasoning with fresh cracked pepper. The hand that touches the raw meat never touches the pepper mill which eliminates the chances of cross contamination. Hope that makes sense.
once again a quality vid chef. the fake truffles duvy is talking about is probably the oregon or pacific north west white truffle, which is a real truffle, it has a slightly milder taste than the italian truffles but it is still a truffle, as long as your not paying in the 2 to 3 thousand dollar range for them they are not ripping you off. most truffle oils we buy in north america come from the oregon white truffle.
maybe the first american chef that does the risotto almost perfect =) nice job chef! It looked a little to dry at the end but its ok...some real italians don't know how to cook it and maybe I'm one of those lol
keep some liquid to add at the end. considering proportions: turn off the heat, some butter, little bit of extra virgin olive oil and the parmigiano. stir for 1 min and you're done!secret: is that is has to be halfway from rise soup and dry rice.the last add helps and please"al dente":)
I know this isn't the most found of ingredients, but would substituting fine truffles be all right in this recipe for the mushrooms? Also what other cheeses would you Recommend to complement the truffles?
Good question. If you can, substitute the mushrooms with some wild mushrooms. And if you are able to get your hands on a fresh white truffle, you can slice some fresh slices over the risotto just before serving. Parmesan would be good. Oh yeah, if you make this dish, can I come over and eat! =]
Finding a good truffle is tough, as many stores sell fake ones that they claim are authentic truffles, and that they sell for the price of a real truffle, which makes me infuriated. Luckily, in San Fransisco's ferry building they sell the real stuff, so I might try this shaved white truffle and parmesan risotto! It sounds divine! Hee, *gives you dish*
They advertise it as truffles, but I have seen real truffles, and they look NOTHING like what they sell. I bought them once just to prove my theory and I was right; the taste was so inferior compared to a real truffle. Shame!
While working in the restaurants, I used to have to make huge batches of this in a large brazier. I would literally sit there and stir the risotto for an hour. It felt like my arm was going to fall off....lol!
I think your vids are just as they are supposed to be: perfect! you are very clear, very nice and u cheer me up! ;)
i'm italian and i must say this recipe is just like the original one! great job!
just a couple of things: you might wanna use the original parmigiano, it tastes so much better! and if u want you could add some fresh parsley at the end.. it give the dish that extra kick ;)
anyway great job and looking forward to watching more and more and more of your videos!
Thanks for the tips! I tried to keep it simple for people who can't get real parmigiano in their markets, but I'll certainly use it here at home! Parsley is also a nice addition. Thanks for commenting and offering your feedback! Cheers, Jason
I dont think your videos are cheesy at all. Thanks! i finally know how to make risotto. you should give tips to the contestants on hells kitchen, theyre always screwing up their risottos!
You are right. A true homemade stock does not call for salt. It calls for:
Chicken bones
Cold water
Onions, carrot, celery (mirepoix)
A sachet of a bay leaf, thyme, peppercorns, parsley stems, and whole cloves.
I was using a canned stock/broth in the video. Canned stock/broth almost always contain salt. And as this reduces while cooking the risotto, the salt flavor grows more intense.
I love Risotto it tastes so good. It took some time for me to learn to cook it properly, good advice on turning up the heat because otherwise it will just take too long for all the broth to get absorbed.
Hi Jason! you know that when you cook italian, the italian girl needs to comment! Well...very good!This is the very way we make it, though porcini were better (dad and me grab a lot last week!)! I'm not sure about that parmesan you poured in..If I were you, I'd rather use proper parmigiano...it has a very different and better taste! anyways, you're not cheesy...you're awsome! :D see you at the next italian cooking!
Great vid. And for the record, all of us fellow youtube foodies appreciate you having enthusiasm for food and speaking clearly. To many people mumble through their dishes and film in the dark. Keep up the great work!
It's arborio rice. You can print out the entire recipe on my Web site. Just click the top banner on my YouTube channel and it will bring you there. Thanks! Jason
I couldn't make this recipe myself, I've been extremely busy with school but I asked my dad if he could make it for dinner and he said yes. My mom loved it, my brother loved it, my dad loved it, I loved it, but my sister did like it. Don't take this personally though, she is the pickiest and the biggest liar when it comes to food. One week she loves carrots, another she can't stand them. One week she likes broccoli, another she gags at the sight of it! Amazing recipe!
You can easily make this a butternut squash risotto by adding cubed squash in with the mushrooms at the beginning of this recipe. You can leave the mushrooms in as well. Hope you enjoy it!
Excuse me..Will it cause any problem with the risotto if i do not put white wine in? Can i use anything instead?
alphelandra0069 1 week ago
@alphelandra0069
No, you can actually use water in place of the wine if you like.
ChefTips 1 week ago
Chad Billingsley.
TheGreenerGardener 3 months ago
hey i love risotto but i hate mushrooms...if i wanted to make a summer squash risotto would i do essentially the same thing that i would do with the mushrooms?
spermdoggs 4 months ago in playlist More videos from ChefTips
@spermdoggs
Yes. I would do that.
Cheers!
ChefTips 3 months ago
BUTTER?
kanukster 7 months ago
@kanukster
What do you mean?
ChefTips 7 months ago
@ChefTips I take it you chose to leave out the butter, is what I mean.
kanukster 7 months ago
those were really stupid comment then, don't bother.
I like seeing shows of people who are nice like you with the camera, it's nice to watch.
there are too many arrogant people when a camera is turned on
vegananimalobsession 8 months ago 2
@vegananimalobsession
Thanks!
ChefTips 7 months ago
It’s important that you don’t just blindly use amount X of broth. Go by your feeling. If it has that nice al dente (yes, I said al dente) texture, it’s good. Never add too much broth. I’ve seen this even in expensive restaurants, and it kills the whole point of a risotto.
Oh, and my personal favorite is tomato risotto with cubes of meat and cubes of cheese, where the cheese is still half-firm, and you only stir it *once*, so there’s still some cheese cubes left. Mmmmhhh... :)
Evi1M4chine 11 months ago
@Evi1M4chine Sounds great!
ChefTips 10 months ago
What about carnaroli rice? I saw Italian cooks using it instead of arborio..
benedicttubio 11 months ago
@benedicttubio
I have not used carnaroli rice. Thanks for the tip. I must try it if I can find it! =]
ChefTips 11 months ago
I thinkit should of been a lil bit more creamy ,id say he should have left lil more stock.
wildshotsintheair 1 year ago
@wildshotsintheair
Thanks for the constructive critique. It's hard to get it all right for the camera... =]
ChefTips 11 months ago
Your presentation is funny. It makes it attractive to stay and watch. The recipe is great. Keep up teaching us.!!!
Bcool706 1 year ago
@Bcool706 Thanks! More on the way!
ChefTips 1 year ago
@RocioEdithRJ Thanks! You are very kind. :)
ChefTips 1 year ago
awesome :) again,thanks to your easy-to-follow instructions i've been fairly successful on my first attempt with this recipe and i like it.i'd been looking for another way to cook my rice and this works nicely.
SirenoftheVoid 1 year ago
@SirenoftheVoid Thank you!
ChefTips 1 year ago
Oh wow.... that looks so good.... I'm really getting hungry xD
tonyborbony 1 year ago
instead of wine what could u put as a subsitute could it be non-icoholic cider (apple btw)
u140550 1 year ago
@u140550 You can leave it out...
ChefTips 1 year ago
@ChefTips oh ok
u140550 1 year ago
your stock should be boiling when you add it. every time i see you add it stops the rice from cooking. typically a risotto isnt supposed to be so firm. so it needs more stock.
whyeff21 1 year ago
man, i literally tried cooking your risotto the first time with my computer right beside me, I just watched your video like 3-4 times (because it took me 29 mins to "perfect" my first attempt) and amazin, I hope you make a black squid ink risotto with arugula and squid and try it out then share your recipe on youtube if you find success :) -PS, tried it at a restaurant in spain, it was a "common" dish there
thatcutehughes 1 year ago
@thatcutehughes Sounds very good! I'll try it sometime!
ChefTips 1 year ago
It's quicker to just make the rice seperately through the traditional boil and wait method, but use vegetable or chicken stock instead of water and add some olive oil to the mixture too.
vanscoyoc 1 year ago
I had the best risotto of my life at a little hotel in Northern Italy. It was on Lake Marjorie and it was incredible!
theatergirl15 1 year ago
@theatergirl15
I bet it was! I am jealous lol!
ChefTips 1 year ago
Why cook the mushrooms from the beginning? They only need a few minutes..I usually cook them at the start and then remove them or add them in the end...nevertheless a fine dish!
Cheers
Ps;Adding some crushed nuts for an extra bite also suits my tasting btw
karavaan2006 1 year ago
@karavaan2006
Thanks for your input!
Cheers!
ChefTips 1 year ago
Did you really say 8 cups of stock?
magicbuskey 1 year ago
@magicbuskey
Yes.
ChefTips 1 year ago
For a sec I thought you were saying 1/2 cup of fresh cracked pepper... i should pay more attention...
fennie2578 1 year ago
every time I hear risotto, I hear RAW! in my head.
bananian 1 year ago
Do you use instant stock or make your own?
TheRamstoss 1 year ago
@TheRamstoss
Hello. When ever I cook a whole chicken, I use the leftover to make a stock. I like to make a lot of soups with real chicken stock. For this video, I used a canned stock. It works good, but nothing beats a true home made stock.
ChefTips 1 year ago
Hey. I love your vids. Just wondering if you can speed up the cooking process by partially boiling the rice beforehand?
hottchoda 1 year ago
@hottchoda I wouldn't do it. Risotto is meant to be done slowly, and all at once. The results are well worth the time and effort. Hope you enjoy it!
ChefTips 1 year ago
haha really fun cook vid I ever watched! I love Chef jason!!
SSUN 1 year ago
A drizzle of truffle oil would be nice. I have some at home for special days. Anytime I make risotto is a special day!
bibbeny 1 year ago
@bibbeny
Thanks for sharing that. I agree, adding truffle oil is a great way to bring this risotto up another level.
Cheers!
ChefTips 1 year ago
Actually the reason why rice is toasted is to harden and dry out the chaff so when cold liquid is poured (wine but could be beer or plain water) it cracks open. This will help the starch coming out and make the risotto creamy (this is why risotto shouldn't be stirred as much as many people think). In modern Northern Italian cuisine, in many preparations rice is toasted by its self with no onion and no oil but this is a different story that regards avanguards and 'persistency techniques'.
Albertoskitchen 1 year ago
hey chef...
why do you use white wine? would red wine compliment the heartiness of the mushrooms more?
SpencerMA89 1 year ago
@SpencerMA89
Red wine will change the color for sure which is not a big deal. I have never used red wine in a risotto although at one restaurant I worked at we added diced roasted beets to the risotto. It changed the color and blew peoples minds lol!
ChefTips 1 year ago
@SpencerMA89 In Italian cuisine, red wine is added to deglaze red meat (beef, pork) and white wine is for vegetables, white meat, poultry and seafood. Not a question of color, it's rather a matter of taste since the tannin contained in the red wine could easily overpower delicate flavors.
Albertoskitchen 1 year ago
I love mushroom risotto. I make it with carnaroli rice no grlic and no onions especially if porcini are involved. I sautée the mushrooms in olive oil then I set them aside. Toast the rice, add the wine and continue with the vegetable broth. At half time (about 7 1/2 minutes) I add half of the mushrooms and, as risotto is ready, I turn off the heat, add the parmesan and a chunk of cold butter for "mantecatura". I serve it with the remaining mushrooms on top of each portion. Great!!
Albertoskitchen 1 year ago
@Albertoskitchen
Sounds great! Thanks for sharing!
ChefTips 1 year ago
How would you know what kind of wine to add to the risotto? Does it depend on the complexity of the risotto as well?
CallmeOblivion 1 year ago
@CallmeOblivion
Sorry, but what do you mean by complexity of the risotto?
ChefTips 1 year ago
@ChefTips The amount of different ingredients you add into the risotto. For example if you use five or six more kinds of mushrooms or use would you switch over to a more complex wine to compliment it?
CallmeOblivion 1 year ago
haha, awesome!
isis07734 1 year ago
@isis07734
Thank you!
ChefTips 1 year ago
do you have to have alcohol in it?
stargatefish 1 year ago
@stargatefish
Hello.
No, you can make this without wine.
ChefTips 1 year ago
we love you as you are :)
damn haters
neatkitten 1 year ago
@neatkitten Thanks! :)
ChefTips 1 year ago
Definately the best mushroom risotto recipe on youtube. Easy to follow and clear instructions. Thank you very much for this!
princessniccia 1 year ago
@princessniccia
Thank you for commenting!
ChefTips 1 year ago
Yo today were making rosoto LOL!!!!!
Touchacid 1 year ago
What size saute pan did you use?
egdewtoof 1 year ago
When do I mix the asparagus if I want to add it?
9042jeremy 1 year ago
@9042jeremy I would stir some lightly cooked asparagus in right before serving. Grilled asparagus tips would be nice.
ChefTips 1 year ago
I just followed this recipe and it came out great! Thanks. :)
Zorroman1111 1 year ago
@Zorroman1111 Terrific! Glad you enjoyed it! Cheers, Jason
ChefTips 1 year ago
Too Cheesy!? Who is to blame for this blasphemy!
I love your videos and the way you do them it's awesome and I normally really hate watching some TV chefs because they just don't seem as legit as you are.
Thanks for the great Risotto recipe and all the others!
TokerMate 1 year ago 9
@TokerMate
Ha haa! Thanks TokerMate.
BTW, that was a crazy video you have on your home page. Wonder what set that guy off. Probably looked at his cell phone bill..... lol!
ChefTips 1 year ago
Is there a nonalcoholic substitute for the wine?
nboukaram 1 year ago
@nboukaram
You can leave out the wine if you wish.
ChefTips 1 year ago
This video really helped me! Thanks Jason!
TheObliviX 1 year ago
"yo, today we're making risotto"
in a funny voice LOL
ermonski 1 year ago 7
Could you use already cooked rice or instant rice? Ive never tried risotto before are there any good short cuts?
dragonchickx 1 year ago
@dragonchickx No shortcuts with risotto. You must use the arborio rice and slowly stir. Sorry! :)
ChefTips 1 year ago
@ChefTips can't you precook the rice. Blanch it the day before, like in restaurants?
andresico2 1 year ago
@dragonchickx
Yeah, you can use regular rice, they cheat like that in country club type restaurants....
ChefTips 1 year ago
HAHAHA this guy is great, wish i could cook, thanks for helping Mr. Hill
mund03000 1 year ago
@mund03000 You're welcome! Thanks for the kind words. Cheers, Jason
ChefTips 1 year ago
i love making mushroom risotto. i have a ton of canned tomatoes puree, diced tomatos, cans of tomato paste etc. i need to use them up and would like to try a risotto with these ingredients. i cant seem to find any. you have any recipes for risotto using this stuff?
bradyischamp 1 year ago
@bradyischamp You can make a tomato risotto with fresh basil and some mozzarella — or with saffron.
ChefTips 1 year ago
I have to ask, doesnt risotto have to look like "lava" it must have that "melting" touch, why yours looks so firm? it can be used butter to "melt" it :D anyway nice vid bad guy! jaja lol!
YankeeSlayer69 1 year ago
u should know that stock has no salt in it
blunt69 1 year ago
@blunt69
Hell. Some canned stocks are salted.
ChefTips 1 year ago
@ChefTips i dont use can stocks
blunt69 1 year ago
@blunt69
Sorry blunt. I meant to say hello in my last post, not hell.
I use canned stock for my home show. I will eventually do a real chicken stock video.
Cheers,
Jason
ChefTips 1 year ago
Nooo man! Don't use the butter! Use olive oil :), it's healthier and waaay much better!
I'm italian, you can trust me :D!
blemonade 1 year ago
@blemonade
I always use butter when making a risotto dish. I will try it w/o butter next time to see the difference.
Thanks!
Jason
ChefTips 1 year ago
@blemonade I don't agree. Olive oil is healthier but it has a sour taste not so good for rice. Butter is the right choice. I'm italian too, from Mantova, Lombardia.
etrusco54b 1 year ago
Thanks for your input!
ChefTips 1 year ago
What is your favorite dry wine to cook with? Chardonnay was my 1st choice until I discovered dry cherry (lower price). It works with seafood, but not sure if it's going to work for risotto since it has a different flavor. I've tried Vermouth (recommended by America's Test Kitchen), but I didn't like it. So what do you use?
ji94552 1 year ago
@ji94552
I like to use Chardonnay when cooking with a dry white wine. This is generally used with lighter foods, chicken, seafood and pastas. I use red wines and fortified wines, such as sherry wine, for red and more robust sauteing and sauces.
ChefTips 1 year ago
Thank you. I've been using Sherry (I misspelled it yesterday) for seafood. Cabernet is my newly discovered red wine instead of burgundy.
ji94552 1 year ago
just bought a bag of arborio and a bag of mixed seafood. i dont have fish stock, but i do have beef and chicken buollion. i suspect chicken buoillon would be better?
bradyischamp 1 year ago
Chicken would be better. Hope you enjoy it!
ChefTips 1 year ago
Very nice video.. I've noticed some people add the veg in the beginning. I usually add at the end, right before cheese, and cook them separately. Both ways work. Good to point out that a visual indicator of done-ness is that little white center of the rice. Once it's prominent, it's close to being done. Lose it, and you might as well start over.
silvermediastudio 2 years ago
Brother, You are so not cheesy!! Everything I have cooked was great because of you!!!! Your the man Jay!!!
spabank 2 years ago
Comment removed
loreable 2 years ago
mmm ... cheesy ...
comfortablesofa 2 years ago
I like your videos! Btw your electric pepper grinder is really funny!! Why don't you use a standard hand grinder that restaurants use??
macintologist04 2 years ago
@macintologist04
Hello. I basically like to use it because it frees up my other hand to stir a dish, or handle raw meat when seasoning with fresh cracked pepper. The hand that touches the raw meat never touches the pepper mill which eliminates the chances of cross contamination. Hope that makes sense.
Jason
ChefTips 2 years ago
You look like Bruce Willis.
yvell 2 years ago
Really?
ChefTips 2 years ago
lol looks good
0jamesG0 2 years ago
I always hear Gordon Ramsay asking 'Where's the RISOTTO?!?!?", now I know why he's always waiting for a good batch.
MaxPayne72 2 years ago
@MaxPayne72
I don't watch him, but I know what he means. It's hard to serve risotto on the fly!!!!!
ChefTips 2 years ago
Hell's Kitchen and Kitchen Nightmares is must see!
MaxPayne72 2 years ago
once again a quality vid chef. the fake truffles duvy is talking about is probably the oregon or pacific north west white truffle, which is a real truffle, it has a slightly milder taste than the italian truffles but it is still a truffle, as long as your not paying in the 2 to 3 thousand dollar range for them they are not ripping you off. most truffle oils we buy in north america come from the oregon white truffle.
axo420 2 years ago
Interesting! Thanks for sharing that information. Jason
ChefTips 2 years ago
maybe the first american chef that does the risotto almost perfect =) nice job chef! It looked a little to dry at the end but its ok...some real italians don't know how to cook it and maybe I'm one of those lol
keep some liquid to add at the end. considering proportions: turn off the heat, some butter, little bit of extra virgin olive oil and the parmigiano. stir for 1 min and you're done!secret: is that is has to be halfway from rise soup and dry rice.the last add helps and please"al dente":)
cityzen86 2 years ago
Hi Cityzen86. Thanks so much for your kind words and wonderful tips! I'll try it this way next time I make the risotto. Cheers! Jason
ChefTips 2 years ago
I know this isn't the most found of ingredients, but would substituting fine truffles be all right in this recipe for the mushrooms? Also what other cheeses would you Recommend to complement the truffles?
Thanks for the good work!
duvy1234 2 years ago
@duvy1234
Good question. If you can, substitute the mushrooms with some wild mushrooms. And if you are able to get your hands on a fresh white truffle, you can slice some fresh slices over the risotto just before serving. Parmesan would be good. Oh yeah, if you make this dish, can I come over and eat! =]
ChefTips 2 years ago
Finding a good truffle is tough, as many stores sell fake ones that they claim are authentic truffles, and that they sell for the price of a real truffle, which makes me infuriated. Luckily, in San Fransisco's ferry building they sell the real stuff, so I might try this shaved white truffle and parmesan risotto! It sounds divine! Hee, *gives you dish*
duvy1234 2 years ago
@duvy1234
What are the fake truffles they are selling? Is it a mushroom?
ChefTips 2 years ago
They advertise it as truffles, but I have seen real truffles, and they look NOTHING like what they sell. I bought them once just to prove my theory and I was right; the taste was so inferior compared to a real truffle. Shame!
duvy1234 2 years ago
Comment removed
duvy1234 2 years ago
LOL
jonguyen11 2 years ago
Haha. You should make a video using your "cool" persona. That was awesome.
DarkReaper1994 2 years ago
Thank you. I just made this...just added (sorry) about half spoon of dried basil leaves and it turned out great!
mambomx 2 years ago
ha ha ha keep up the good videos mr cheese! :D
odubbs18 2 years ago
Is stock and broth the same thing?
4countrygal4 2 years ago
LOL LOL LOL that was halarious!!!!
4countrygal4 2 years ago
great cooking vids Jason ! i try your recipes at the fire station
and the guys like them alot now i have to cook every meal
which is ok Engineer Gerraty @ durham highway fd NC
keep new ones coming !
jerseygeo 2 years ago
@jerseygeo
Thanks Engineer Gerraty!
I will eventually do a vid that covers fire station meals.
Thanks for all you guys do!
Jason
ChefTips 2 years ago
I only use wood or glass , I don't like plastic ..I do have a plastic spatula but, I rarely use it.
BottleCapsound 2 years ago
Chefinator?
Seldanas 2 years ago
This looks yummy :).
KaisKites 2 years ago
i have question when after adding the cheese wont that make the stock+rice more gooey??if not what happens to the texture??
ZDragoonDSX 2 years ago
you almost had a little guy fieri thing going on there. great vid.
cookingfordads 2 years ago
Hi Jason!
I would congratulate you for doing great videos!
Recipes are great and you enthusiasm is contageous.
Looking for more in future.
Michael
mibo747 2 years ago
@mibo747
Thank yoiu mibo747!
More videos are in the works.
Jason
ChefTips 2 years ago
great humor chef XD. made my day.
i'll be tryin this dish for dinner
noskcirre083190 2 years ago
Thanks! Hope you enjoy it! Jason
ChefTips 2 years ago
I enjoy the final dish, but OH so much work to get there !
9aspengold5 2 years ago
While working in the restaurants, I used to have to make huge batches of this in a large brazier. I would literally sit there and stir the risotto for an hour. It felt like my arm was going to fall off....lol!
ChefTips 2 years ago
sorry my first 3 comments were ment as responds to other comments... like this they don't make much sense ops...
sorry... swear this will be my last comment to this vid :D
2Eli4 2 years ago
I think your vids are just as they are supposed to be: perfect! you are very clear, very nice and u cheer me up! ;)
i'm italian and i must say this recipe is just like the original one! great job!
just a couple of things: you might wanna use the original parmigiano, it tastes so much better! and if u want you could add some fresh parsley at the end.. it give the dish that extra kick ;)
anyway great job and looking forward to watching more and more and more of your videos!
take care xxx Elisa
2Eli4 2 years ago
Thanks for the tips! I tried to keep it simple for people who can't get real parmigiano in their markets, but I'll certainly use it here at home! Parsley is also a nice addition. Thanks for commenting and offering your feedback! Cheers, Jason
ChefTips 2 years ago
Hi Chef Jason,
Could you show us some easy crock pot recipes? Thank you very much!
yyt84 2 years ago
Hi yyt84. I do have a couple on my channel. The baked beans and crock pot chicken chili. I'll try to post a few more this fall. Thanks!
ChefTips 2 years ago
Chef, should I be rinsing the rice before executing this recipe?
jbully314 2 years ago
I'VE GOT POTS OF STEEL
drakio99 2 years ago
shut! now im hungry!
dvilnet 2 years ago
:) thanks
song32290 2 years ago
I love watching your videos.
lexiconlover 2 years ago
I always wondered how to make risotto. Thanks for the lesson!
theniledancer 2 years ago
Chef, in my opinion, you trying to be cool was chessy. Jokes. Don't worry, though, you're not cheesy, chef.
IvyEyezPK 2 years ago
I just love your videos man. lol at the end of every video, you just taste it and force me to move my butt inot the kitchen and eat it lol
Lexii4Teen 2 years ago
Thank you for sharing!! 5/5
HealthierLiving 2 years ago
I dont think your videos are cheesy at all. Thanks! i finally know how to make risotto. you should give tips to the contestants on hells kitchen, theyre always screwing up their risottos!
ExtRinSiQbruNet 2 years ago
Thanks for the kind words! Hope you enjoy this one. It's one of our favorites during winter..
ChefTips 2 years ago
great tips ,thanks
MrSDH 2 years ago
Hi! You're welcome! Thanks so much for the kind comment! Cheers, Jason
ChefTips 2 years ago
pretty simple dish
kisvarosipari 2 years ago
I didn't think stock was supposed to have salt?
rdolmat 2 years ago
You are right. A true homemade stock does not call for salt. It calls for:
Chicken bones
Cold water
Onions, carrot, celery (mirepoix)
A sachet of a bay leaf, thyme, peppercorns, parsley stems, and whole cloves.
I was using a canned stock/broth in the video. Canned stock/broth almost always contain salt. And as this reduces while cooking the risotto, the salt flavor grows more intense.
ChefTips 2 years ago
yo jason! youre not just a good chef, but a good actor too.. *cheers* Love the intro.. LOL
gerald22macoolit 2 years ago
Great Recipe. Look Out Chef Ramsey. What weed did you put on the Risotto for a garnish. I love weeds :)
RawOasis 2 years ago
It was a sprig of thyme from my herb garden.... =]
ChefTips 2 years ago
I really enjoy your videos, thank you for posting. You put things clearly ;)
krukka 2 years ago
this is cool... i will come to u if i need cooking tips :D
Ishmealsa 2 years ago
I love Risotto it tastes so good. It took some time for me to learn to cook it properly, good advice on turning up the heat because otherwise it will just take too long for all the broth to get absorbed.
princedavid0 2 years ago
Hi Jason! you know that when you cook italian, the italian girl needs to comment! Well...very good!This is the very way we make it, though porcini were better (dad and me grab a lot last week!)! I'm not sure about that parmesan you poured in..If I were you, I'd rather use proper parmigiano...it has a very different and better taste! anyways, you're not cheesy...you're awsome! :D see you at the next italian cooking!
0astarte0 2 years ago
be ur self i see lot's of amateurs in youtube sometime i like to see some chefs .. but what i want from you is to give details just that ..
scent007 2 years ago
Great vid. And for the record, all of us fellow youtube foodies appreciate you having enthusiasm for food and speaking clearly. To many people mumble through their dishes and film in the dark. Keep up the great work!
nealz2k 2 years ago
Very nice video. LoL, funny intro.
spindext 2 years ago
What kind of rice did you use?
ShaniKeys 2 years ago
It's arborio rice. You can print out the entire recipe on my Web site. Just click the top banner on my YouTube channel and it will bring you there. Thanks! Jason
ChefTips 2 years ago
risotto hardcore!
@bskulldragon100
i use wine, its better with wine :)
norwegiangangsta 2 years ago
your personality is wonderful and perfect as is. please don't change a thing!
rooruffneck 2 years ago
LETS GET BUSY AND MAKE SOME!
thedonmarlo 2 years ago
3:00 you sound pretty bored aren't you? Haha I know how you feel.
aragorn123sg 2 years ago
I can't wait to try this! THANKS!
Do you have any good recipes for a Halloween party?
Deadite32 2 years ago
Love the intro .. not only this one but all of them! You're doing great with your videos!
BTW--looks yummy! Personally I've never had risotto but definitely looking forward to trying it! Got anything on cooking healthy meals with chicken??
sweepee78 2 years ago
I couldn't make this recipe myself, I've been extremely busy with school but I asked my dad if he could make it for dinner and he said yes. My mom loved it, my brother loved it, my dad loved it, I loved it, but my sister did like it. Don't take this personally though, she is the pickiest and the biggest liar when it comes to food. One week she loves carrots, another she can't stand them. One week she likes broccoli, another she gags at the sight of it! Amazing recipe!
--Emmanuel
DemonBlood97 2 years ago
Thanks! Glad most of you enjoyed it!
ChefTips 2 years ago
The start to this video was fantastic. xD
Risotto is a great dish too, I'm quite fond of Butternut Squash Risotto or something of that description, I had in a resturant way back.
UltimasXero 2 years ago
You can easily make this a butternut squash risotto by adding cubed squash in with the mushrooms at the beginning of this recipe. You can leave the mushrooms in as well. Hope you enjoy it!
ChefTips 2 years ago
hahaha love it! i'm so glad you put up another vid, thanks! this one made my mouth water especially, risoto is one of my favs, ever =)
Pancakes0o 2 years ago
Hi..can I make this a day or 2 ahead and heat it up when I want to eat ?
madhulikaP 2 years ago