Mushroom Risotto with these CRAZY Mushrooms! | Chef Jean-Pierre

Well, hello there, friends. Very exciting today. We're gonna make together a wonderful mushroom risotto with pink oyster mushroom and brie cheese. Stay tuned, I'm gonna show you how to do it. Remember, thumbs up if you like the video, subscribe to the channel, and ring that bell. Stay tuned, we're doing it right now together. Well, look at those mushroom, friends. Look at those. Those are pink oyster, and they are beautiful. My neighbor is growing those mushrooms, and he just gave it to me, and I've decided, you know what, I'm gonna make a beautiful dish. I'm gonna make a risotto with it. I love to make mushroom risotto, and mushroom risotto with a pink oyster. I'm gonna put some brie, Parmigiano-Reggiano in it. It's gonna be amazing. All right, so I'm gonna cut them up, start the onion, and we'll be right back. Okay, friends, I got the mushroom out. I'll go over in a minute about the mushroom, but I want to get going, so I got some onion going first. You know, save a few minutes here where you saute the onion until they're translucent, and believe it or not, folks, the most important thing in making a fabulous risotto. It's very simple to make a risotto. Everybody, oh, I don't know how to make a risotto. Mamma mia, anybody can make a risotto, I promise you. This is so simple. This rule here is very simple, okay. First of all, you gotta use a good rice. I got a cup of Arbolio rice. I measured everything. I measured everything this time. You're gonna say, well, you don't measure. When you make a risotto, it's best to measure, and I'll tell you why in a minute, okay. The most important part of making a risotto is trying to make it in a pot. I got a couple of tablespoons of olive oil. I'm gonna put just another couple of tablespoons. It's to do what I'm gonna do right now, friends. What is most important is to take the time before you start putting any liquid to saute the grain of rice now with the onion until it's light golden brown. This sauteing the rice right now will bring you the structure that you need to make it a perfectly al dente risotto, where you can feel the grain of rice. The building, the texture. I promise you, I don't care if you don't do anything else. This is the most important thing you can do to make a risotto. Take your time to saute the grain of rice. Do not skip this, my friends. I promise you. This is so simple. I mean, a child could do this. Very simple to make a risotto. I'm giving you perfect measurement this time, okay. It's not like, oh, you gotta do it. No, no. You gotta measure, okay. Then you make a perfect risotto. So I got a cup of rice. I'm using an arborio rice. Carnaroli is the best arborio rice you can buy. But you can buy it everywhere, okay. And arborio rice you can buy at some grocery store called a risotto rice. There's no such a thing as a risotto rice, okay. It's an arborio rice, okay. Carnaroli is the best rice. And I put all that down there so you can see it. What else are we doing here? We're sauteing the grain of rice. That's what I'm doing with the onion and the olive oil. I got three cup of stock. I am using, my friends, a roasted chicken stock. No, no, no, no. I'm using a roasted vegetable stock because I wanted to make it a vegetarian. You can use a roasted chicken stock. That's what I meant to say. You can use a regular chicken stock. You can use a chicken broth. You can use a vegetable, whatever you want. I made a vegetable broth online where you can see it. You can use that. That's what it is. Except this one I wrote to the vegetable. But vegetable broth, chicken broth, whatever makes you happy. All right. And we sauteing and we keeping an eye on the rice, okay. And then we're going to put a wine and then we're going to put a stock and I'm going to tell you all about it. It's not complicated. Nothing is complicated. There's just a few rules we have to follow. The number one rule, take the time to saute the onion at the beginning before you add the liquid. I promise you, it's going to make an amazing creamy risotto. Now, what about here? We have the mushroom. Then I'm using this beautiful oyster mushroom because my neighbor gave it to me. Gary, shout out to Gary. Well, thank you very much. Beautiful mushroom. We're going to cut them. No, I removed the stem. I removed the stem of all my mushroom. I don't care if I'm using shiitake, cremini, oysters. Usually, maybe the white mushroom I leave it on sometime, but the mushroom usually, I'm sorry, the stem usually, it gets chewy. Why do we leave them on? And we're going to cut them very simply, my friends. We're going to cut them in little strips. Okay. And like I say, you do this with all the mushroom. Okay. You remove the stem. Now, look, look, look. I want you to look over here, my friends. You see right there? You see how it's starting to turn light golden brown? This step, you cannot, you cannot, you cannot skip. Okay. We're going to put about a half a cup of Chardonnay. Sauvignon Blanc, Sauvignon Chardonnay, up to you. We do not do nothing now until all of the wine has completely evaporated. The only thing we do is we get rid of the, um, the burned onion right there. See the burned onion? Get rid of the burned onion, my friend. You see, a couple of days ago, they don't belong in there. Okay. No burned onion in your risotto. Okay. That's not allowed. So look, look, look. Do not do nothing. Don't do nothing until all of the rice has been absorbed. When you cook a regular rice, you put a cup of rice, a cup of water, or a cup of stock, a cup and a half, depends the rice you do, and you're poaching it. When you do a risotto, you're going to braise the rice. You're going to introduce the liquid a little bit at a time, a little bit at a time, a little bit at a time. And what we're going to do, we're going to build the creaminess of the risotto. You got to give us time for the starch to come out. The reason why we're using the arbolio rice is because it's a very starchy rice. You'll see when you first get it, it's very white grain. You can see the starch in there. And we want that starch to get out. And the best way to do this is to braise it one cup of liquid at a time. Okay. Not complicated, right? Look, look, look, look, look, look at this already. You see? Now we're ready. No more wine. No more wine. You see no more wine, right? Now we're going All right. I'm going to put one ladle at a time. Now the first ladle is going to go really fast and the second ladle is going to go a little slower and the third ladle is going to go a little more slow and so on until the end. You keep the heat at about a medium heat, medium, medium high. Okay. And you keep mixing it and don't put anything, don't do anything until the liquid is gone and you'll do it again. You're going to braise it. Okay. Little salt, little salt. We're going to put some fresh black peppers. Now my stock is beautiful because it's got the tomato in it. Okay. That's why I like it. You know, you should try to make the vegetable stock first. It's beautiful. It really is. And then we're going to use some brie cheese. Yep. Brie cheese and Parmigiano-Reggiano. Look at the green grain of rice. By the time we're done, the grain of rice will have tripled in size. It will have absorbed the liquid, released the starch, creating the creaminess that we want. And that's how you make an amazing risotto. Okay. All right. So now we're going to continue. Let's sauté the mushroom. Whenever we're doing a risotto, friends, I don't care if it's a mushroom risotto, a duck risotto, a seafood risotto. It doesn't matter what it is. What we're going to do, we are going to, let's put another cup right now. I'm in another cup. It's not another cup. It's a, I have measured three cups. By the time I'm done with my three cups, my risotto would be beautiful. Okay. I'm going to reduce the heat just a little bit. So I am not rushed to, I got to do the mushroom. To sauté the mushroom, I'm going to put a little bit of, I'm using the Tuscan olive oil. Okay. You can use a good garlic olive oil. I'm going to, and a little bit of butter. I told you, a little shallots in there. Let's reduce the heat a little bit. Sauté the shallots. You don't have a shallot. Use an onion. That's perfect. An onion is perfect in there. Slice it very thin. I got sun-dried tomatoes. Look, look at the beautiful sun-dried tomato. You don't have them, don't worry about it. You can still make it good. Sun-dried tomato, they're beautiful. And now we're going to put the mushroom. We're going to cook the mushroom in there. Okay. Let's reduce the heat so I'm not too hot. And I put a mushroom right in there. Now, what's going to help us get rid of the moisture in there is the mushroom, is the mushroom, the salt. And you know what I was thinking? I got a mushroom salt. Where is my mushroom salt? Here it is. I got this porcini mushroom salt. Why not? Put it right on there. The salt help us draw the moisture of the mushroom. Okay. And then we're going to put a little bit of pepper. And in a minute, I'm going to start to put my cheese in there. We're going to sauté all this. And then, and then when the mushrooms are sautéed and they release all the flavors, then we're going to put them in the sauce. Okay. And I got a little port wine. You know what I could do? I could just add a little bit more olive oil. There we go. Just a little olive oil. The mushroom is soaking it up, boy. They're lacking that olive oil. All right. How are we doing with the risotto? You see? Pretty simple so far, right? You know this, friends? I don't do anything complicated, right? Now, the risotto, it's not complicated. It's just time consuming and there's a few rules you got to follow. Like I said, if you don't like the tomato product, the vegetable stock with the vegetable, with the tomato in it, just use a regular chicken stock or regular vegetable stock. Look at this. Look at it. The grains of rice have now officially, officially, I'm the official, double in size, friends. Double in size. All right. In the mushroom, I got some fresh thyme that I'm going to put on there to give it a little extra flavor. All right. Now you could put garlic, but you know, I think the garlic, my friends, could be overwhelming. This is delicate. This is really, really delicate, so we're not going to go overly with the garlic, okay? But you could. I know a lot of you out there say, hey, I want some garlic in there. Go right ahead. You know what? I got some sun-dried tomato left. What am I going to do with it? I might as well put them in there, right? I got my brie. I got triple cream brie, parmigiano-reggiano, and chives. Chives is the last thing we're going to put in, friends, because you never cook chives. Whenever you see somebody cooking chives, go to another channel. You don't cook the chives. Chives is the most delicate of all onions. The steam of a dish, steam of that risotto is enough to release the onion flavor of the chives. So you put them at the end, just at the end, on top of a pizza, on top of anything you want. Just the steam of a dish, a soup, perfect to put chives on top of a soup at the last minute. It gives you an onion flavor that is unique. I'm going to put a touch of port wine. You know, I like a port wine. People say, oh, port wine is not expensive. It doesn't have to be that expensive. You want to buy a ruby. It's a little sweet. It's a fortified wine. It doesn't need to be reduced. And you may want to look into it, okay? Now look at the grain of rice, my friends. It has more than doubled in size. I'll increase the heat just a little more now. Mushrooms are doing good. Yeah, yeah, yeah. They're looking good. They're looking good. In a minute, I am going to add some of the port wine in there. Certainly not necessary. If you don't want to add port wine because you don't drink wine, don't add it on there. Don't worry. You're not going to miss it if you don't drink the wine. I highly recommend you try it. No, really, you should try it. It's delicious. All right, we're going to put all the stuff because I know, I know I need it. I know I need three cups because I already measured, right? But let me see. I'm going to wait maybe just a little bit because I thought it was all evaporated, but it has not. So I'm not going to put it in yet. We know the rice has doubled and it's on its way to go three times bigger. OK, and then we're going to put the cheese. All right, how am I doing here? OK, I'm doing good now with a mushroom. I can add a little bit of the port wine. Remember, port wine doesn't need to be reduced. Very little. Oh, hey, there you go. Very little. Of course, I'm adding a little extra. All right, let's add all the stock. Hey, mamma mia, this is life cooking. Be careful. Don't do what I do sometimes. Here you go. We saved it. Here you go. That's it, my friends. That's the accident for the day. Guess what? It happens all the time when we're not being careful. All right, the mushrooms are going to look good. We're going to turn them off now. We're good. And we're going to add it all in there. Let's put the cheese in there, friends. The brie cheese. I use a triple cream brie. Oh, yeah. Very, very creamy, my friends. A little bit of Parmigiano Reggiano. You can add more if you want. And then when I finish, when I finish, when I finish, you know, I just realized I forgot my risotto plate, but I'm going to get him in a minute. I'm going to take some of the mushrooms and then I got a few more secret here, folks. We're going to the rice is three point in volume. Remember, it's easy. Yeah. One cup of rice, three cup of stock and a half a cup of wine. That's pretty simple. And you cook it until most of the liquid is gone. Then what we're going to do, friends, we're going to add some mushroom. Probably have a little too much in here. Probably have just a little bit too much. And then we're going to put a little bit of cream. Just a little cream. You don't have to add cream, but you don't have to make a phenomenal risotto either. I'm telling you, friends. Look at this. Look at this. You see it. You see it coming together. You see it's coming together, my friends. So I just started out too much mushroom and I didn't use the whole thing. Gary gave me the whole thing, but I didn't really need it. See, I use half of it. The other one I'm just going to sauté with a steak tonight. Look at this. Look at this. One more secret, friends, before I make my plate. Don't tell anybody. Little cream, OK? That's it. Remind me of my friend Angelo from Casa Di Angelo, best Italian restaurant in South Florida right there. If you're ever in Port Lauderdale, you go to Casa Di Angelo. Amazing restaurant, let me tell you. Amazing chef, one of the greatest chefs in America from Italy. Beautiful man. And the sous chef Bamba and Ricky. Amazing team at Casa Di Angelo. You guys should try it once in a while. It's an amazing restaurant. If you're ever in Port Lauderdale. What else do we do? The heat is off. What does that mean? Butter. Butter. Yeah, don't forget the butter, OK? Don't forget the butter. You can put it in now, OK? And then right there, the heat has got to be off. The heat has got to be off because if the heat is still on, then the butter is going to separate and we don't want it to separate, my friend. And then what we're going to do, look at this. They're gorgeous or what? This, my friend, is a beautiful mushroom risotto. Make sure all the butter is melted. And then we're going to finish with the chive at the last minute. I got my risotto plate. I got my risotto plate. What's a risotto plate? Look at this. Now, you find them online. There's a company, this is not this company here, but there is a company called Fortessa. And you can get them online, friends, Fortessa. I'll put the link down there to their website. So you can order it from them. Fortessa, just order it directly online. They sell directly to people. So I'm going to show you. Let's take this out of here. Right. And let's make it a beautiful. Look at this. Look at this, my friend. Let me tell you. Oh, also, what you could do here is a drizzle of truffle oil. Mushroom. Truffle is the fungus. Don't go anywhere. Don't go anywhere. You can put a black or a white truffle oil. But I mean little like almost nothing. OK. And you do it at the end just when you serve it. OK. You don't have to do the truffle oil. OK. It's just if you have it. OK. And if you have it, remember, when you buy it, you got to put it in the fridge. If it's good truffle oil, you need to keep it. All right, friends. Look, look at it. Look at it. You take it like this. Try to be clean now. And you want to serve it in a risotto plate. So it keeps the risotto in one. Oh, look at the mess I made. Mamma mia. Look at this. Look at this. You think that I I work at a. Mamma mia. That's OK. Don't go anywhere. I'm going to clean it up, my friends. You know that I'm not going to have it. I'm not going to have it a dirty plate. No way. Clean it up. Clean it up right there. Now you can put it on extra cheese at the last minute. On top of it, if you want. But what I like to do, my friends, is put a little bit of the chives that's right there on top. I promise you, the heat is enough. You can put the cheese in here. Remember, it's about the bree cheese, but you can put a little parmigiano reggiano if you want. Put a little more black pepper right there, my friends. And you have yourself right here. An amazing risotto. Don't go anywhere because I'm going to test it. I want to test it. I'm very excited, friends. Look at it. Is that gorgeous or what? You see how simple that was? And look at this. We did it together from start to finish. Now this is gorgeous. Oh, remember, I made it with those pink mushroom, but you can make it with a regular mushroom, shiitake, cremini, any mushroom. Slice them. Let me tell you something. With the stock and the bree cheese, this is like magic. It's amazing. Friends, I hope you make this. Go in a casino and make a risotto. Get the right rice. Measure the stock. You see, I did it right there from beginning to the end. It's not complicated. I hope you like the video. Thumbs up if you like it. Remember to subscribe to the channel and ring that bell. Thanks for watching.