Delicious - I did the same thing with mixed dried mushrooms - I used white wine--vermouth is something to consider...the mushroom mixture at the end is different..I combined mine in with the risotto...gonna try your way Jamie!
Я обожаю Оливера, очень часто и очень давно готовлю по его рецепту . Началось с молодой картошки в духовке. Это было очень давно и я честно говоря уже подзабыла этот рецепт ( надо будет восстановить в памяти). Я конечно же всё поняла, просто вчера готовила ризотто по его видео и на русском языке. УДАЧИ ВАМ и ВАШЕЙ СЕМЬЕ!!!!!!!
I've made this several times, and it is always great! A Petite Syrah pairs well. Sometimes it is difficult to come up with fresh tarragon where I live, though.
*Personal tip: you don't have to have **_hot_** stock! I saw another pro chef just using it at room temperature.* *I WAS BLOWN AWAY! All those times I was wasting another pot, time and electricity warming up the risotto stock! UGH! I searched online and it confirmed that hot broth is not necessary, there were even people saying they were using it straight outta Compt... uh, of the fridge! I didn't see any difference in taste with cold, lukewarm or hot stock!* *The end.*
You can use whatever you want mate It’s not like the TH-cam police will come and give you a ticket for not following the recipe exactly as shown 👍🏼 Do it to your liking
Have tried the recipe tonight, with several twist. I used Bulgur instead of rice and, as I had no celeri , used mashed ginger. Taste was still very good, although it was less 'creamy' than jamie's version. I have read the comments about the lemon, I do disagree with them, the lemon brings a touch of freshness and acidity is not perceptible at all. Thanks for educating us Jamie.
Where I'm coming from we have a lot of eatable wild mushrooms, if you use them as dry mushrooms - you should pour them in hot at least 12hrs before use it unless you cooking them long, otherwise it can be bad for stomach.
Nice, soooo much better than a version with garlic I saw before. can't remember if it was you or Gordon... garlic and rice are two things that should never be put together!!
Have followed the guidance closer this time and would like to draw attention of food-tubers on the vermouth. Jamie is not using any vermouth but white Noilly Prat. It is very dry vermouth. I had missed that and used a cheaper and sweeter vermouth which , although it generated conversations and surely unforgettable memories amongst the guest, which I would not recommend. Dry white wine, as in a more classical version, remains less controversial .
one thing with risotto is: always try it from time to time, so you'll get the timing right and know when you have to add more seasoning. Never leave your risotto alone, unless you let it rest, otherwise you get soggy risotto or burnt risotto, what would be a shame. With rice in general, about 20 minutes of cooking is your time to go for.
Thanks :) As a beginner i don't leave any food alone for too long, and i figured those real chefs know all the fancy numbers so they can just leave anything on the fire. Well, thanks again for the advice!
Just keep tasting it! Add stock, taste it, add stock. When the rice is cooked, you'll be able to taste that it's cooked because it won't produce a dry texture in your mouth. :)
Hello from Argentina Anonymous247n, the perfect way to know when you're risotto is ready is 2 things: the rice must be ``AL DENTE`` with texture but the whole preparation need's to be like LAVA like volcanic LAVA, i send you a hug i hope you enjoy making risottos, a great dish from Italy
muhammad muaz adnan the wine or vermouth is for flavor and to deglaze the pan. Not all alcohol cooks off in the process, so people with true alergies should be careful. You should be able to go directly to stock for deglazing the pan and beginning the process. If you rehydrate the mushrooms in Stock earlier you could use that stock to replace the wine/vermouth step since it will provide you with a stronger flavor. Good luck!
White grape juice - Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice.
It's a great recipe which I adapted; know this video and comments occur in 2014, don't care what his driven schedule was driving him to do; by his own admission sleeping 4 hrs or less a night which would make anyone look hung over; feel bad getting drawn into a personal discussion of this low caliber but because someone is well=known everyone thinks they own them and are free to point out their feet of clay. 4 yrs later he's in great shape to put an end to all this quasi-trolling. You guys were here to making risotto, e vero? Could have fooled me.
***** I'm not one of your hardcore followers, but I stumble across one of your videos (yt/tv) from time to time and I gotta ask, honestly: Do you every cook anything without olive oil and lemons?
77% of Russia is in Asia. So does that mean Russian food is similar to Chinese or Thai food? Most British cooking is completely different to Mediterranean food. Just saying..
Risotto looks a bit soupy for my taste. A handful of this and that? I measure and do not apologize for it. My risotto comes out great every time. I check to see when my rice is done 3/4 the way through cooking. The mushrooms and herbs look great and I would definitely use more cheese although too much is really not good, it makes the rice gooey. A little gives it great flavor. : )
Jamie, I remember watching this show years ago and I've noticed you've been more let lose in your new youtube vids. This clip you appear so serious. But your recipes have always been awesome
I laughed hysterically when the vermouth came out. I was sitting there like this dude is/looks like he's drinking vermouth sitting there posing in that chair. Sure enough :D
Jamie at Home is hands down the best of all Jamie shows. Love love love!
his risotto is the best thing I've ever stumbled upon and put into my mouth.
he looks like he has just got up with a hangover from the night before.
St. Apollonius probably did
he always looks like that.
Thats the exact thing i thought when i saw his face and him sitting down :D
dej kar nah trust me.. as a heavy drinker i know a hungover face when i see one... and if he always looks like that it means hes always drinking LOL
im a heavy drinker drinking right now and thats a fucking hangover face :DD
first time i see someone cooking seated lol
+Renn Li I do it all the time, cuz i can.
+Renn Li I'm paraplegic, I do it all the time.
oh, i meant on a cooking show though xD
I cut everything while sitting. The only reason I use the stove standing up is because I'm too lazy to move the chair from the table to the stove.
Lol
Jamie at Home is the greatest cooking show EVER!
Could you zoom in a little closer so I can see the electrons?
I have to say that looks pretty much perfect. Mushroom risotto taste wonderful.
I love u Kendra, you're the best after J.Oliver & Ramsay :). I started cooking 'cause of you guys.
Thanks for the kind words!
yeayeayea, it's the most disgusting, grossest looking pile of fertilizer in the world, how can a human prepare such a concoction?? blablableee
Risotto is supposed tot be moist like that, no problem there. The only thing I'd do different is to not put the extra butter on top.
Improved my own similar version.. with white wine and oyster mushrooms and rucola in the garnish instead of the mix of mush and herbs.. Amazing..
Oh my goodness, stop! That looks sooooo good!
That way of presenting the mushrooms separately is super clever, thank you!
Mushroom risotto? Simply the Best!
Just made this. Absolutely scrumptious!
Love the way he cooks! 😍👍
OH MY! Such an incredible dish! Thanks Jamie, you are amazing!
Delicious - I did the same thing with mixed dried mushrooms - I used white wine--vermouth is something to consider...the mushroom mixture at the end is different..I combined mine in with the risotto...gonna try your way Jamie!
I love mushroom risotto and that looks AMAZING!
I made it and it was amazing thank you for this delicıus recipe 🍄🍄🍄🍄🍄🍄🍄
I'll never forget Jamie's classic line: "If it ain't oozin', it ain't Risotto"
made this, fantastic method and outcome. thank you.
Я обожаю Оливера, очень часто и очень давно готовлю по его рецепту . Началось с молодой картошки в духовке. Это было очень давно и я честно говоря уже подзабыла этот рецепт ( надо будет восстановить в памяти). Я конечно же всё поняла, просто вчера готовила ризотто по его видео и на русском языке. УДАЧИ ВАМ и ВАШЕЙ СЕМЬЕ!!!!!!!
I've made this several times, and it is always great! A Petite Syrah pairs well. Sometimes it is difficult to come up with fresh tarragon where I live, though.
Mouth is watering...can't wait to make!
Wish I had this in front of me right now! Definitely trying it this week!
Jamie years ago..,,videos great 👍
Wow .... love mushroom risotto, you are very easy to follow! I subscribed :P
Wow this looks delicious.. Very inspiring!
He absolutely nailed it there
*Personal tip: you don't have to have **_hot_** stock! I saw another pro chef just using it at room temperature.*
*I WAS BLOWN AWAY! All those times I was wasting another pot, time and electricity warming up the risotto stock! UGH! I searched online and it confirmed that hot broth is not necessary, there were even people saying they were using it straight outta Compt... uh, of the fridge! I didn't see any difference in taste with cold, lukewarm or hot stock!*
*The end.*
No, actually if you put the cold broth directly in the risotto there will be a thermical shock and the risotto will stop cooking correctly
@@matteo9203 Three years later update: still using cold broth, I just dump everything in a multi-cooker! ☻
there's a reason why this dude is different and the best
Incredible plating
You can use whatever you want mate
It’s not like the TH-cam police will come and give you a ticket for not following the recipe exactly as shown 👍🏼
Do it to your liking
Have tried the recipe tonight, with several twist. I used Bulgur instead of rice and, as I had no celeri , used mashed ginger. Taste was still very good, although it was less 'creamy' than jamie's version. I have read the comments about the lemon, I do disagree with them, the lemon brings a touch of freshness and acidity is not perceptible at all. Thanks for educating us Jamie.
Poor Jamie looks sooooooooooooooo hung over
That is love & perfection on a plate. Thanks for this demo!!
Yumm!!
this looks awesome and so easy, gots to do it.
Never had risotto. But, I know mushrooms make anything good. Love Jamie's cooking. ☺🍄🍴
I just made it. It was so good !!! I got loads of compliments, also from myself 😂
This looks amazing. I do love how you do it all sitting down :)
That looks so simple to make and best of all healthy.
i think thats not healthy at all xD
How so?
im not an expert on the subject but to me he adds a TON of butter. maybe with 1/4 of that would be fine for just 1 serving.
cheers
Ah, I see.
Gorgeous dish
Look incredible, I’m going to make this next week for dinner 😃. Thanks for the recipe and method
awesome Jamie
Thanks Jamie..I made it today and it was lovely..X
Where I'm coming from we have a lot of eatable wild mushrooms, if you use them as dry mushrooms - you should pour them in hot at least 12hrs before use it unless you cooking them long, otherwise it can be bad for stomach.
Nice, soooo much better than a version with garlic I saw before. can't remember if it was you or Gordon... garlic and rice are two things that should never be put together!!
can't wait to make this!!!!
He makes seem it’s SO EASY
i think this was probably my favourite series of Jamies' :)
i love what he’s wearing in this video
That looks like some good wild butter risotto.
Amazing!
Making this the second time, great recipe!!🤗
This mushroom risotto is awesome
Awesome! i want to cook that !
Have followed the guidance closer this time and would like to draw attention of food-tubers on the vermouth. Jamie is not using any vermouth but white Noilly Prat. It is very dry vermouth. I had missed that and used a cheaper and sweeter vermouth which , although it generated conversations and surely unforgettable memories amongst the guest, which I would not recommend. Dry white wine, as in a more classical version, remains less controversial .
1:20 - until it's ready? But... how do we know it's ready? :P
Sorry i'm still learning the art of cooking.
one thing with risotto is: always try it from time to time, so you'll get the timing right and know when you have to add more seasoning. Never leave your risotto alone, unless you let it rest, otherwise you get soggy risotto or burnt risotto, what would be a shame. With rice in general, about 20 minutes of cooking is your time to go for.
Thanks :) As a beginner i don't leave any food alone for too long, and i figured those real chefs know all the fancy numbers so they can just leave anything on the fire. Well, thanks again for the advice!
Just keep tasting it! Add stock, taste it, add stock. When the rice is cooked, you'll be able to taste that it's cooked because it won't produce a dry texture in your mouth. :)
Hello from Argentina Anonymous247n, the perfect way to know when you're risotto is ready is 2 things: the rice must be ``AL DENTE`` with texture but the whole preparation need's to be like LAVA like volcanic LAVA, i send you a hug i hope you enjoy making risottos, a great dish from Italy
thank you! I cooked rizotto like you (but I had not selery and mushrooms was another) my son said "I want more"🤗🤗🤗
Oh yay! I am SO gonna try this!!
I just made this and it was wonderful! For me personally, the additional grilled mushrooms and parsley were overkill.
Não brinquem com este homem! Que risotto!!!
Wow! Looks great
what is the substitute of the white wine or any kind of alcohol ineed it because im allergic to alcohol
The alcohol evaporates, but if you still want to substitute it, extra stock or apple cider might do it
muhammad muaz adnan the wine or vermouth is for flavor and to deglaze the pan. Not all alcohol cooks off in the process, so people with true alergies should be careful. You should be able to go directly to stock for deglazing the pan and beginning the process. If you rehydrate the mushrooms in Stock earlier you could use that stock to replace the wine/vermouth step since it will provide you with a stronger flavor. Good luck!
White grape juice - Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice.
haha "allergic" Allahu akbar is the sound you make when you sneeze? ;)
verjuice - check it out
It's a great recipe which I adapted; know this video and comments occur in 2014, don't care what his driven schedule was driving him to do; by his own admission sleeping 4 hrs or less a night which would make anyone look hung over; feel bad getting drawn into a personal discussion of this low caliber but because someone is well=known everyone thinks they own them and are free to point out their feet of clay. 4 yrs later he's in great shape to put an end to all this quasi-trolling. You guys were here to making risotto, e vero? Could have fooled me.
Why are you so good at what you do, Jamie?! Makes me so jealous. :P
i like how he cooks while sitting and puts his pot of risotto on the floor
Jaimie Jaimie… amazing OMG
Oh Jamie, this looks delicious! Awesome! *drooling*
Nice recipy
that looks really nice, and really creamy too.
Wauw!!! Just amazing, thanks.
That looks good
As Hong Konger, I feel his risotto is delicious but we usually wash rice before cooked! 😆
***** I'm not one of your hardcore followers, but I stumble across one of your videos (yt/tv) from time to time and I gotta ask, honestly: Do you every cook anything without olive oil and lemons?
+Mnemonik Gemini I can understand the olive oil, but hey! enough with the lemons! he puts them everywhere!! he must love sour food!
He's from the uk which is Mediterranean cooking and they use olive oil and lemons in everything lol
UK is Mediterranean cooking? Do you know anything about British food?
Thepeelify Europe is near the Mediterranean Sea and the uk is in Europe so it's near there which is why I said Mediterranean cooking
77% of Russia is in Asia. So does that mean Russian food is similar to Chinese or Thai food? Most British cooking is completely different to Mediterranean food. Just saying..
Can you replace the wine with something else (without alcohol)?
you can use red wine vinegar
Risotto looks a bit soupy for my taste. A handful of this and that? I measure and do not apologize for it. My risotto comes out great every time. I check to see when my rice is done 3/4 the way through cooking.
The mushrooms and herbs look great and I would definitely use more cheese although too much is really not good, it makes the rice gooey. A little gives it great flavor. : )
It's risotto, it is a mix between a soup and normal cooked dry rice, you can "tirare" (make evaporate water) most, but it became a glue
Fabulous
Was there oil on the grill for the wild mushrooms?
No
Sooo hungry now :) , great video thanks Jamie!
I bet he drank all the white wine bottle for the mushroom risotto
great taste of mushrooms
How did you make the stock?
Bravo
I love it. .. it's my fav...and he's my fav.chief love you. ..
Yumm
Jamie, I remember watching this show years ago and I've noticed you've been more let lose in your new youtube vids. This clip you appear so serious. But your recipes have always been awesome
He was hung over
I laughed hysterically when the vermouth came out. I was sitting there like this dude is/looks like he's drinking vermouth sitting there posing in that chair. Sure enough :D
Should I use salt and pepper because I didnt see them in the video :D
Cooked it for at least 25 minutes and it was still tasting like the rice was uncooked. Is it supposed to be a bit crunchy?
Yummy!
Looks incredible. Keep teasing me and I'm gonna do it next week :-)
Thank you for this amazing recipe)
Can you do a tutorial of how to make the perfect caramel please)
Beef stock or chicken stock? which one better for this risotto?
Recipe on the website it says 1tsp of butter. 1:43 says otherwise :O
What sort of stock is he using??
chicken stock
I wasn't hungry until I watched this.
ayayayayyyyy i will cook it today!!!!
Butter on top at the end???
Mmmmmmm now that's just screaming for a nice, malty black IPA
Sure is perfect!
I feel like when every chef says 'tiny bit' when it's not tiny to me at all! lol