How to cook MUSHROOM RISOTTO at home | Michelin Star Recipe
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- เผยแพร่เมื่อ 23 ก.ย. 2020
- In this video, I going to teach you how you can make amazing Michelin star mushroom risotto, like from a fine dining restaurant at home. This fine dining recipe is super flavorful and easy to do at home. You don't have to spend all your money in a Michelin Star restaurant if you wanna eat delicious food. You can learn to cook fine dining meals at home and with your plating techniques amaze everyone in your house.
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
📢 Watch my exclusive tutorials, enjoy bonus plating training, and chat with me and my community at / chefmajk
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#howtomakerisotto #finediningmmeals #cookinglikeapro - แนวปฏิบัติและการใช้ชีวิต
Which flavor of the risotto is your favorite guys? 😋
Mushrooms with shave truffles 😋😋😋
Delicious but out of my budget now 😀
White truffle.
Very nice recipe and instructions, thanks!
I often make (especially in the autumn like now) wild mushroom risotto with thyme and some white truffle butter by Sacchi. Just a teaspoon gives a really nice flavour..
PS. I usually substitute white wine with dry white vermouth. I find it adds some nice complexity.
@@MikkoVille Thanks for tip with vermouth, have to try one day :)
"Always wait for the risotto, never let the risotto wait for you" ... a great piece of wisdom for life!
This looks so amazing. Thank you
Perfect, will try it
Nice recipe as always!! Thanks u so much Majk! Cheers from Mexico
This looks incredible, I never thought to use mushroom stock instead of chicken. Will definitely try this recipe
I like this video because you took time to share the ingredients and give thorough explanation at good speed. Easy to catch up and understand. Tqvm for yr effort n expertise
Thanks alot for recipe
OMG, Tomorrow I will make this fabulous risotto! I can't wait to taste it!!!!!😊😊😊😊😊❤❤❤❤❤
Looks amazing
I have to thank you for this! My risotto was good, but never restaurant quality... After watching this video, picked up some things and made the best risotto I ever had (restaurants included). I had people come over and they also said this was the best risotto ever. Wanting to become the best home cook my family and friends could hope for :D
Your recipe is awesome. keep on teaching us fine dining cuisine recipes. more power and God bless
Dziękuję świetny przepis?
Your tutorials/skills are amazing... thank you. My passion is cooking and you have already improved my skills.... thank you
Keep safe and keep smiling
Thanks for support :)
Looks more that delicious 😋
can't wait to make this....you are amazing!
good luck
Nice work 💪
Delicious recipe !!!!!
Thanks :)
Oh my goodness!!!! ❤❤❤ 🥰🥰🥰🥰
Awesome brother, you special, 4 sure, mush love ❤!.
you are fantastic Chef mate..keep go in
Thx ;)
Subscribed!
Bravo
It looks beautiful and yummy 😋. I am feeling hungry even though I had dinner already. I love sea food risotto too 😋😋😋
I am happy you like it 🙂
Nice recipe, made risotto for a salmon dish a couple of weeks ago with preserve lemon and thyme.
Good combination 👍
I love making risotto. I will definitely try your recipe and also presentation. It looks amazing and so beautiful!! 👏🏻☺️
Try it and let me know how was it ;)
@ChefMajk can I use stock that you get in packets in supermarkets?
@@waynelynch1755no that's illegal you'll be thrown in jail
Your risotto is looking yummy. My favourite is sun dried tomato risotto.
Looks amazing. What did you do with dry mushrooms from the stock? :)
Yum
i like all of your video chef... please keep it up and make more inspiring video.
Thanks mate :)
I like mushroom risotto you doing good chef looking very rich thank you
Thank you for watching :)
Delicious food recipe,,, Great Efforts... Thanks for sharing... All the Best Friend 🤝👍👍😍
Thank you ;)
@@ChefMajk welcome friend, I support you,,,, so you....👍
Love it! I love the risotto, but I would definitely put some protein on: like grilled chicken, grilled shrimp, sautéed scallops, or grilled salmon....! Yum!!!! 😉
yes you can for sure
Yummy, yummy... :)
It's one of the moat authentic recipes I have seen, but I would suggest to use a large pan instead, otherwise the rice is always deeply soaked in liquid, which is not what you want (it get too mushy). Cheers, a guy from Milan
There’s always one, congratulations
@@jamesm9995 One from Milan, you mean? 😂😂😂😂
PS: the ironic part is that you don't understand you are "the one" 🤡😘
Exactly @@lplplplplp8677
TH-camrs are not infallible, thanks for the great tip!
Good one 🍲
Thx 😉
Hi chef. I'm a fan of your cooking. I hope you could upload great recipies for chicken because its a really convenient ingredient.
Thank you, I will do it ;)
Amazing! Those knives look so sharp. What brand are they ? Thank you and keep posting
There is many brends, not just one. Some of them german some japanese...
@@ChefMajk I know you mainly do recipes... but a knife break down pros and cons would make for a great vid. same with brands of pans/pots!
i like to take cheap ingridients and make them fancy risotto with sweet pumpkin lime zest 1 whole lemon, make a ballotine with the thigh and keep the skin of the thigh make it crispy to garnish my plate dehydrate smoked bacon blend and make a powder and a chuttney of Chorizo to add a nice note
Great recipe, love mushroom risotto. Also try aged cheddar and caramelized apples for another great Fall risotto
That sounds interesting, never had apples in the risotto 😋
@@ChefMajk they're a wonderful fit! A good mimolette would work as well for the cheese. Apple wise, a tart one like Granny Smith is my favorite. Thank you again for the mushroom risotto recipe!
Very nice 👍
Thx
Please give me some idea combinations and plating
Hi Chef Majk, Again thank you for the great recipes! I have been trying to make the chips for a few times but I can't seem to get them crispy without burning them. Also when I store them they get soft again. Do you have any tips?
You have to make them properly, then they will stay crispy in the box. If you don't fry them properly and there is still some moisture inside them or your kitchen is very wet they can get soggy easily.
A lot of butter and more creamy than it just be. Hoffman's student...
MUSHROOMS!!!
What crisps are those you used
This guy is fantastic. Superb cooking brother.
Hi..thank you !.. it was good to recap..my specialty is working with kelp and I love making smoked kelp rissoto using a kelp and veg stock..its basically the same but replace mushrooms with kelp..I'm going to try it with the mushrooms added in.
Do you ever use kelp in your recipes?
Not really, I used few times kelp powder
I love pumpkin risotto
Pumpkin is great as well yes :)
It looks beautiful and delicious. I definitely will try this recipie. Just one question, what did you finish it with at the very end? what is the fresh herb? Greetings from Mexico City!
I think it is chervil
@@ChefMajk Thank you Chef
My favorite is bisque risotto with seafoods!!
So could you show us your recipe???
I could in the future, yes :)
I was 1 star chef a few years ago, whilst you understand the basics you completely fuck up the essentials
P.s please be careful on the mandolin, use a safeguard
Hi Chef Majk, Thank you so much for all these wonderful video's. For the first time I am going to try 4 of your recipes (scallops, risotto, Beef wellington, panacota) But I am struggling with the actual quantities and the recipe. Can I find these somewhere?
No you cannot. Just try it, use your brain. Most of the recipes there is no exact recipe, you can adjust it to your taste. That is what I want from you. Then if you do something wrong, you learn by mistakes and that is the best school for you.
@@ChefMajk O ow, I am going to try! Will let you know how this worked out. Thank you so much for the quick reply!
@@janwouterjansen6685 That was a pretty blunt response from him lol, but he is right. The way us amateur cooks will learn is by trial and error. He has provided the method; it is down to us to practice it 👌
thanks for the recipe. What about heat after mushroom stock in ?
What do you mean? You just cook it with a slow boil
Thank you chef
Awesome channel and recipes. Is it possible for you the share the list of ingredients used in your recipes?
I am not really belive in recipe with risotto, I show in video how to do everything and how much I like to put and then you can adjust taste adding more or less things ;)
looks great but do you roast the Arborio rice first at all?
Yes sure
Nice video, thx for inspiration.
Aren't you from Czech Republic? You have similar accent
Trefil jsi to ;)
Mushroom is very nice, but also shrimp.
what do you think about using dried chanterelle which are more available and have a stronger flavor? And a drizzle just a little of truffle oil?
Using dry chanterelle for what? Truffle oil will work for sure
@@ChefMajk dry (then of course soaked and fried) chanterelle istead of fresh chanterelle / mushrooms
Seafood Risotto 😃😃
Seafood 🦞 risotto next
squeeze of lemon juice also works om it :)
It will for sure 👌
Hi Chef Majk. Indeed an interesting recipe. This is a dish I do in a quite similar way and I'd like to bring some topics to discuss with you.
Is it my impression or did you not use the rehydrated mushrooms in the risotto? Only saw them in the stock preparation, what do you use them for after?
Most chefs don't like to wash mushrooms and myself included, but why not use a wet cloth and give them a scrub? It's faster and you get to keep the distinctive flavour of the skin. The salt should only be added after the first scoop of stock so you don't break the rice (tip by Chef Roberto Cerea, not me obviously).
One of the most distinctive part between our recipes is frying the mushrooms. Indeed I do it too, but I roughly chop them in different sizes so I get more textures, and personally like to add half a minced garlic clove and the rosemary so it releases the scent, adding the mix only after the wine and first scoop of stock are inside too.
Thank you for the video, keep up the good work
I did use dry mushrooms for a stock and fresh mushrooms for risotto and garnish.
For cleaning of mushrooms you can use different methods, even cloth like you said. Depend if you do 1 portion at home or 100 in the restaurant.
Not sure if is any different with salt, never really think about when to put. I always put some on the start and then when is finish I check a taste. Is hard to put all salt on the start because you dont know exactly how much you need.
For the garnish I wanna keep nice pieces of shantorels, dont like to chop them if they are beautiful like my.
Ofc could be more ways how to make this risotto, and add flavors. You can take it like a inspiration and then adjust for you ;)
@@ChefMajk yes, I fry them all that way, including the big pieces (whole ones) which I leave for a bit more after so I can add even more salt and it is a nice touch to take a bite on the risotto and a salty mushroom is hidden in the middle
Shantorels are just pure nature art.
Have a nice day
Just discovered your channel. Where do we find the written recipes? I didn’t see them in the information box. I would love to make this risotto.
There are no written recipes on the channel. You can check out video: How to really learn to cook, on my channel I am explaining there why.
@@ChefMajk oh bummer ☹️
@@ChefMajk Well, sorry, but there no point in watching your videos without the recipes. I enjoyed the video but it doesn't do much good without measurements.
@@jake6t9 Yeah you think probably that's why you are still an average cook. If you want to learn to cook watch my channel if you want recipes buy a recipe book, easy.
@@ChefMajk Simmer down, Skwisgaar Skwigelf. You ams too hip for recipe.
Sorry I didn’t understand what was the black thing? Black mushrooms? Also the chips is made from what kind of vegetables or fruit? Sorry I didn’t understand well. Thank you! Wanna try to make them tomorrow, thank you for the recipe!!❤
just curious to learn, why do you decide to use vegetable oil instead of olive oil? Thanks in advance chef!
Because I don't really like the taste of olive oil and in general I don't think it is good combination with butter
Can I ask about your thoughts on using mascarpone cheese in risotto? I await your answer in anticipation!
I never did that, and never eat that. So I am not sure how it will be. I think it is not something really usefully for risotto. But end of the day if you like it why not.
@@ChefMajk Thankyou, I was wondering where it came from, it didn't seem right to me.
where can i find the actual recipe?
butter must be really cold. and it better when u let the rissoto maybe 2 minute tu chill and after put parmezan and butter.
Risotto Al Nero Di Seppia
Mega. The only think missing....the beverage pairings???
That is a question for someone else, I am not a sommelier 😁
What do you do with all the leftover oil? My sink cant handle so much grease.. 😊
I am using oil more times if I can.
Why not butter or olive oil or a combination
Bianco
I love mushroom risotto..can i have the ingredients and exact measurements please
Ingredients I said on the start and measurements I dont like to use for rissoto exact numbers...you can put less mushrooms or more if you like is not a big deal.
Prawn, chorizo and saffron is my favourite😅
How much stock in total did you use?
There is not the right amount, you have to put enough stock to cook rice but not too much to be liquid.
I like your accent. Maybe write down the ingredients of the dish in the description next time?
Thanks for sharing your skills.
Not planning to do it. You can ask in the comments if you are not sure with something.
@@ChefMajk name of the items you used for garnish
@@ChefJsPlate What? Mushrooms, celeriac crisp and chervil
So interesting seeing someone cook with electricity. How do you go with precise heat?
If you good cook, you can adjust your cooking to everything. You just have to get used to your kitchen and equipment
my fav risotto is porcini risotto but cooked in red wine, i know it sounds strange - pls try it :)
Can we replace the wine with something else?
Like what for example?
Where are you from?
Czech republic
Risotto milanês
Marco Pierre disapproves, frying the mushrooms is correct but dont put them back into the rice all u will do is to boil them, u dont want them to be boiled. Add the fried mushrooms at the end, much more flavour will be preserved
Sounds reasonable .)
Possibly. But the mushrooms Majk used on top is enough to bring back the flavour 😊
Tomato mascarpone
Does anyone have the measurements? Would love to make this for my girlfriend!
I don't think anyone has them because I did not even use any.
are we having a white wine risotto here of what
Please send the recipe in below comments
I don't have any recipe
@@ChefMajk so I asking Whatever recipe you tell step by step, you should write the name of that ingredient below and how much to take: Means Quantity. and our cooking technique and cooking timing and temperature
Your video is very nice and you, I love your cooking I wish a day to become a chef like you
@@ganeshmahana4215 so is your goal to learn to cook or to copy recipes?
I love your videos Chef. But you have here done the rice and minced mushrooms wrong. 😢
Tell me why?
Why not butter or olive oil you keep using veg oil
There is plenty of butter
How is this Michelin star risotto?? Bro..
I cooked it in michelin star restaurant...exactly like this...that is why...bro...
To anyone that knows, what is Risotto traditionally served with?
Is it a standalone dish, or is it usually a side dish?
I ask because I don’t see any big protein source.
It can be both
why would you not use olive oil or ghee instead of terrible vegetable oil - why
I don't like taste of olive oil, risotto is made with normal oil. Is not nice to mix olive oil and then butter. I see nothing wrong with vegetable oil
The only thing I don’t like about this channel is I don’t ever see an ingredients list. So when I go to look for the items he mentioned it makes it difficult.
Watch a recipe, think about it, write it down, make a plan, and then go to a shop and then cook. You learn more like this as just seeing some ingredient list and copying them without thinking. Another thing is I don't want people just copy exactly what I do but to understand a technique and make their version. My channel is more difficult but at end of the day you learn more if you put in the work.
@@ChefMajk while I do agree with you, sometimes it’s hard for me to understand you with your accent and you mention ingredients that I have never used before; a transcript would help.
@@fbi6555 for sure, in new videos I started to do captions but in old videos there should be auto-captions from youtube already
@@ChefMajk that sounds perfect, that will help so much. Thank you chef.
What I don't like about it... this is just a mushroom risotto made from "cheap" mushroom like champignons and the stock is - I guess - with dried porcini. So everything is just a "cheap mix" and in the end the "real" good components like chantarelles are only added on top.
Yes ofc, that would be a waste for me to use expensive mushrooms for the stock. I think even expensive restaurants make dishes this way.
@@ChefMajk But if I want to make for example a good chantarelle risotto, why should I put different other mushroom inside the stock which ruin or influence the taste of the tender chantarelle taste? I mean I'd rather use a light chicken or vegetable stock and put more chantarelles inside the risotto (not into the stock).
@@disdonc6012 If you want, you can do it. It is about how much money you wanna spend on the dish.
And more kinds of mushrooms give you more taste than just one.
Then is different to do one portion at home and then in the restaurant where you have to price it so people wanna buy it. Not many people wanna pay for overpriced risotto just because you wanna put only chantorels.
@@ChefMajk Sure, I understand.
I was waiting for u to slice ur hand while making chips ,dangerous technique. 😅
I did cut myself few times on mandoline from that time I am very carefull when I am doing it 😀
@@ChefMajk my grandmother will pull ur ears if she sees u slicing like that lol
@@ChefMajk but love ur videos .Classy
@@varadkotnala9764 thanks ;)
Sorry, but never add onion and rice together : if you toast rice, onion burns .
I never burned onions with rice...maybe just dont use very hot fire.
@@ChefMajk
You have to toast rice with hot fire and add white wine.
No good cheese with mushrooms.
Let risotto to italian chef , michelin star.
@@maurizio6796 I know many italien chef who are so bad that they burned even paste in water (I saw that)...so is not really about country I guess ;)
@@ChefMajk
Burn pasta is very difficult : he had a great tecnique.
Take advice from time to time...I'm not some Johnny-come-lately
@@maurizio6796 Alright I get it every chef got different style. I did cook it like this in fine dining restaurants, I really like this recipe so I will teach people to do it this way. If you not agree just do it differently when you do it at home or job, or make your video and teach people your way.
Lost me at parmasan
food is plastic ladle sheesh get some metal