How to cook MUSHROOM RISOTTO at home | Michelin Star Recipe

[@ChefMajk]

Which flavor of the risotto is your favorite guys? 😋

[@tangkinhong7510]

Mushrooms with shave truffles 😋😋😋

[@ChefMajk]

Delicious but out of my budget now 😀

[@tgiotto]

White truffle.

[@MikkoVille]

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.

[@ChefMajk]

@@MikkoVille Thanks for tip with vermouth, have to try one day :)

[@TheFinav]

"Always wait for the risotto, never let the risotto wait for you" ... a great piece of wisdom for life!

[@aleverdo5110]

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

[@lucyjustine1293]

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

[@AndredeWit-cu8nb]

Beautiful work Majk. Nice presentation on the plate.

[@ChefMajk]

Thanks

[@wonderwoman5528]

This looks incredible, I never thought to use mushroom stock instead of chicken. Will definitely try this recipe

[@NatMercuri_bnggroup]

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

[@ChefMajk]

Thanks for support :)

[@-Castle-_-Bravo-]

Dziękuję świetny przepis?

[@philipmansergh2018]

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?

[@ChefMajk]

Not really, I used few times kelp powder

[@Massoug21]

Amazing! Those knives look so sharp. What brand are they ? Thank you and keep posting

[@ChefMajk]

There is many brends, not just one. Some of them german some japanese...

[@prjctcivilian]

@@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!

[@Spot3Mistakes]

Delicious food recipe,,, Great Efforts... Thanks for sharing... All the Best Friend 🤝👍👍😍

[@ChefMajk]

Thank you ;)

[@Spot3Mistakes]

@@ChefMajk welcome friend, I support you,,,, so you....👍

[@michalpolak6245]

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?

[@ChefMajk]

Using dry chanterelle for what? Truffle oil will work for sure

[@michalpolak6245]

@@ChefMajk dry (then of course soaked and fried) chanterelle istead of fresh chanterelle / mushrooms

[@haimkichik]

Nice recipe as always!! Thanks u so much Majk! Cheers from Mexico

[@XIAO-ou1kv]

Your recipe is awesome. keep on teaching us fine dining cuisine recipes. more power and God bless

[@ParkerHallberg]

Nice recipe, made risotto for a salmon dish a couple of weeks ago with preserve lemon and thyme.

[@ChefMajk]

Good combination 👍

[@beatrizsandoval4395]

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.

[@ChefMajk]

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.

[@beatrizsandoval4395]

@@ChefMajk oh bummer ☹️

[@Mobot3]

@@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.

[@ChefMajk]

@@Mobot3 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.

[@Mobot3]

@@ChefMajk Simmer down, Skwisgaar Skwigelf. You ams too hip for recipe.

[@ismailjabbarov5682]

Looks amazing. What did you do with dry mushrooms from the stock? :)

[@sonikaferad592]

thanks for the recipe. What about heat after mushroom stock in ?

[@ChefMajk]

What do you mean? You just cook it with a slow boil

[@sonikaferad592]

Thank you chef

[@steve_yi]

My favorite is bisque risotto with seafoods!! So could you show us your recipe???

[@ChefMajk]

I could in the future, yes :)

[@lplplplplp8677]

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

[@jamesm9995]

There’s always one, congratulations

[@lplplplplp8677]

@@jamesm9995 One from Milan, you mean? 😂😂😂😂 PS: the ironic part is that you don't understand you are "the one" 🤡😘

[@ostgotenherr1462]

Exactly ​@@lplplplplp8677 KZbinrs are not infallible, thanks for the great tip!

[@dialmojordan]

Bro perfetta quella per la quantità di riso. Unica cosa è che copre un po’ troppo

[@lplplplplp8677]

@@dialmojordan Infatti non ho criticato la quantità, ma il recipiente in cui cuocerlo 👍

[@starnet1340]

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!!!! 😉

[@ChefMajk]

yes you can for sure

[@lukashietkamp3816]

Awesome channel and recipes. Is it possible for you the share the list of ingredients used in your recipes?

[@ChefMajk]

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 ;)

[@alejandromarin6912]

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!

[@ChefMajk]

I think it is chervil

[@alejandromarin6912]

@@ChefMajk Thank you Chef

[@rock0052]

Great recipe, love mushroom risotto. Also try aged cheddar and caramelized apples for another great Fall risotto

[@ChefMajk]

That sounds interesting, never had apples in the risotto 😋

[@rock0052]

@@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!

[@timothyj67]

looks great but do you roast the Arborio rice first at all?

[@ChefMajk]

Yes sure

[@fatirienchannel]

just curious to learn, why do you decide to use vegetable oil instead of olive oil? Thanks in advance chef!

[@ChefMajk]

Because I don't really like the taste of olive oil and in general I don't think it is good combination with butter

[@janwouterjansen6685]

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?

[@ChefMajk]

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.

[@janwouterjansen6685]

@@ChefMajk O ow, I am going to try! Will let you know how this worked out. Thank you so much for the quick reply!

[@jippyjester]

@@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 👌

[@macatangayjohnlester2944]

Hi chef. I'm a fan of your cooking. I hope you could upload great recipies for chicken because its a really convenient ingredient.

[@ChefMajk]

Thank you, I will do it ;)

[@Aljera]

I love making risotto. I will definitely try your recipe and also presentation. It looks amazing and so beautiful!! 👏🏻☺️

[@ChefMajk]

Try it and let me know how was it ;)

[@waynelynch1755]

​@ChefMajk can I use stock that you get in packets in supermarkets?

[@das_it_mane]

​@@waynelynch1755no that's illegal you'll be thrown in jail

[@miguelmagalhaes9515]

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

[@ChefMajk]

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 ;)

[@miguelmagalhaes9515]

@@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

[@lixu1636]

It looks beautiful and yummy 😋. I am feeling hungry even though I had dinner already. I love sea food risotto too 😋😋😋

[@ChefMajk]

I am happy you like it 🙂

[@stephanielafever7680]

This looks so amazing. Thank you

[@reenaPandey-ut6rt]

What crisps are those you used

[@davidmorrisii69]

Awesome brother, you special, 4 sure, mush love ❤!.

[@nawanlim]

i like all of your video chef... please keep it up and make more inspiring video.

[@ChefMajk]

Thanks mate :)

[@nirmalan1424]

Your risotto is looking yummy. My favourite is sun dried tomato risotto.

[@helenatremblay4019]

OMG, Tomorrow I will make this fabulous risotto! I can't wait to taste it!!!!!😊😊😊😊😊❤❤❤❤❤

[@janwouterjansen6685]

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?

[@ChefMajk]

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.

[@hadeeladam4125]

Thanks alot for recipe

[@RenePfluger]

Perfect, will try it

[@thusharasanjaya4691]

I like mushroom risotto you doing good chef looking very rich thank you

[@ChefMajk]

Thank you for watching :)

[@thechefcuisinechris4575]

you are fantastic Chef mate..keep go in

[@ChefMajk]

Thx ;)

[@juliuskitty2426]

can't wait to make this....you are amazing!

[@ChefMajk]

good luck

[@santoshkumarnayak2548]

Please give me some idea combinations and plating

[@stratoskonstantoudakis9245]

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

[@ondrejbordovsky7752]

Nice video, thx for inspiration. Aren't you from Czech Republic? You have similar accent

[@ChefMajk]

Trefil jsi to ;)

[@skywafer8298]

This guy is fantastic. Superb cooking brother.

[@theaustralianfinnivlog]

Can I ask about your thoughts on using mascarpone cheese in risotto? I await your answer in anticipation!

[@ChefMajk]

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.

[@theaustralianfinnivlog]

@@ChefMajk Thankyou, I was wondering where it came from, it didn't seem right to me.

[@nanal2931]

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!!❤

[@MissMary1012]

What do you do with all the leftover oil? My sink cant handle so much grease.. 😊

[@ChefMajk]

I am using oil more times if I can.

[@Thesilverthunder777]

Mega. The only think missing....the beverage pairings???

[@ChefMajk]

That is a question for someone else, I am not a sommelier 😁

[@aurumflash6217]

What name of black mushrooms?

[@isairaramirez1141]

Looks more that delicious 😋

[@shelffeather4473]

Looks amazing

[@filipbirsl7138]

Nice work 💪

[@abdurrehmanahmad785]

Delicious recipe !!!!!

[@ChefMajk]

Thanks :)

[@speculative.senses]

where can i find the actual recipe?

[@mmef1476]

Can we replace the wine with something else?

[@ChefMajk]

Like what for example?

[@marielsantaanna5854]

Oh my goodness!!!! ❤❤❤ 🥰🥰🥰🥰

[@johnnyjohnson4087]

Subscribed!

[@ChefJsPlate]

I like your accent. Maybe write down the ingredients of the dish in the description next time? Thanks for sharing your skills.

[@ChefMajk]

Not planning to do it. You can ask in the comments if you are not sure with something.

[@ChefJsPlate]

@@ChefMajk name of the items you used for garnish

[@ChefMajk]

@@ChefJsPlate What? Mushrooms, celeriac crisp and chervil

[@liberaltavares9064]

Why not butter or olive oil or a combination

[@georgegalvez2816]

How much stock in total did you use?

[@ChefMajk]

There is not the right amount, you have to put enough stock to cook rice but not too much to be liquid.

[@alancooper3982]

I was 1 star chef a few years ago, whilst you understand the basics you completely fuck up the essentials

[@Laszlomtl]

Fantastic!! Laszlo Montreal

[@ChefMajk]

🫡

[@GarryAndrews_]

So interesting seeing someone cook with electricity. How do you go with precise heat?

[@ChefMajk]

If you good cook, you can adjust your cooking to everything. You just have to get used to your kitchen and equipment

[@kulepa]

A lot of butter and more creamy than it just be. Hoffman's student...

[@dragosmaftei4661]

squeeze of lemon juice also works om it :)

[@ChefMajk]

It will for sure 👌

[@georgebotezatu2802]

butter must be really cold. and it better when u let the rissoto maybe 2 minute tu chill and after put parmezan and butter.

[@macleofeisidro1083]

I love mushroom risotto..can i have the ingredients and exact measurements please

[@ChefMajk]

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.

[@wonderwoman5528]

P.s please be careful on the mandolin, use a safeguard

[@stevenfromer3816]

Bravo

[@danypaul4311]

Very nice 👍

[@ChefMajk]

Thx

[@vinothkumar230]

Good one 🍲

[@ChefMajk]

Thx 😉

[@loversinsanity]

Yum

[@yugiohpacker]

Where are you from?

[@ChefMajk]

Czech republic

[@michaeloconnell4529]

Does anyone have the measurements? Would love to make this for my girlfriend!

[@ChefMajk]

I don't think anyone has them because I did not even use any.

[@ritualgentle904]

If you were so nice and provide the recipe in your video description too; the video itself is fantastic but i didn‘t get a full description of the processes and sometimes the accent was a little too thick to understand it properly This is really no hate whatsoever, keep on making great videos

[@ChefMajk]

There are subtitles in new videos that should help

[@Rebecca-c4f]

I love pumpkin risotto

[@ChefMajk]

Pumpkin is great as well yes :)

[@fredrikakerblom8236]

Mushroom is very nice, but also shrimp.

[@elsitaellen3093]

Yummy, yummy... :)

[@jamiefurguson6090]

Porcgini mashroom and truffle risotto

[@rajmohankumar4035]

my fav risotto is porcini risotto but cooked in red wine, i know it sounds strange - pls try it :)

[@davidmorrisii69]

Risotto Al Nero Di Seppia

[@ceciliorojas1419]

Seafood 🦞 risotto next

[@martinbartos2275]

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

[@ChefMajk]

Sounds reasonable .)

[@marypoppins5146]

Possibly. But the mushrooms Majk used on top is enough to bring back the flavour 😊

[@aeris_188]

MUSHROOMS!!!

[@slenky83]

Prawn, chorizo and saffron is my favourite😅

[@rabinbaidhya3747]

Seafood Risotto 😃😃

[@askasktro9984]

How is this Michelin star risotto?? Bro..

[@ChefMajk]

I cooked it in michelin star restaurant...exactly like this...that is why...bro...

[@1cooledge]

Why not butter or olive oil you keep using veg oil

[@ChefMajk]

There is plenty of butter

[@ganeshmahana4215]

Please send the recipe in below comments

[@ChefMajk]

I don't have any recipe

[@ganeshmahana4215]

@@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

[@ganeshmahana4215]

Your video is very nice and you, I love your cooking I wish a day to become a chef like you

[@ChefMajk]

@@ganeshmahana4215 so is your goal to learn to cook or to copy recipes?

[@TheGheseEffect]

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.

[@ChefMajk]

It can be both

[@lucas8265]

are we having a white wine risotto here of what

[@lizajalalian5665]

I will never use vegetable oil, which is not really oil from vegetables.

[@ChefMajk]

What is a vegetable oil from?

[@lizajalalian5665]

In order to get as much oil from seeds and beans, they use solvent extraction which is hexane. This is followed by using high heat and steam to get the solvent hexane out. This process is followed by bleach and dewaxing so that the so called vegetable oil will have mild flavor & have high smoke point. Even the FDA has finally acknowledged that the vegetable oil have negative effect on our health.

[@patrickduquesne2909]

I love your videos Chef. But you have here done the rice and minced mushrooms wrong. 😢

[@ChefMajk]

Tell me why?

[@liberaltavares9064]

Risotto milanês

[@fbi6555]

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.

[@ChefMajk]

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.

[@fbi6555]

@@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.

[@ChefMajk]

@@fbi6555 for sure, in new videos I started to do captions but in old videos there should be auto-captions from youtube already

[@fbi6555]

@@ChefMajk that sounds perfect, that will help so much. Thank you chef.

[@jnk3911]

Tomato mascarpone

[@Oliver9779]

Bianco