The Last Risotto Recipe You'll Ever Learn! Seafood Risotto - Chef Jean-Pierre

[@woodgriffiths2990]

The man is golden. He is a wonderful teacher.

[@ChefJeanPierre]

🙏🙏🙏😊

[@gabrielpina6910]

I just discovered this guy and im loving his humour, the way he talks about booze, laughs at his own thoughts, and his cooking is awesome too. This guy is magnificent

[@ChefJeanPierre]

I am flattered! Thank you! ❤❤❤

[@sherriefoster3145]

I agree! 😂☝️🤙💫

[@NoxiousRob]

I'm also impressed by his precision when measuring ingredients :)

[@VicTv1992]

Already an Icon in cooking.. Good thing there's youbtube

[@ancabuchi6043]

Agree! And risotto looks great 👍!

[@headsetsquirrel2581]

A few days after discovering your channel, I can confidently say that you are somehow one of my favourite Americans, Frenchmen, and Italians all at once. Much love from Sweden

[@ChefJeanPierre]

Wow, thank you!❤😀❤

[@MakesNoSense86]

I love when you say "measure carefully"

[@robertvernon789]

Seriously, I was like this is his thing: "measure carefully"! Handle it, chef! My family loves your recipes!

[@andylim7357]

👍, my family loves it, too

[@rapidrhinoplumbing-monrovi3269]

I love this guy,, He's a maniac and a loose cannon, but he knows what he's talking about,,,, I love him,,,,,

[@imageisn0thing]

My husband measures the same way 😂😂😂

[@leyawinreign4260]

I like when he wiggles his fingers like he is up to no good, but we all know it's going to be great.

[@MrGeorgiabrown]

I have tasted this in person. Fabulous !!!!!! I was lucky enough to take cooking classes with Chef JP for the last 14 years. He never disappoints.

[@ChefJeanPierre]

Thank you Georgia! I am so glad you are enjoying my channel!😀❤❤❤

[@peggypollatos7913]

@@ChefJeanPierre i love you cooking.Thank you from Montreal Quebec 🍁🇨🇦🍁💙🇬🇷💙💕👋

[@bohemenper1636]

Safron is xpensive....use ur pubes if it is ur choice

[@rachellepeterson6225]

I find him funny, especially when he's drinking the cooking wines while 👨‍🍳 🍽 and I only know him on KZbin. Great personality 👌

[@NeuesLied]

This is sound of the man that loves his career and cooks his food with love

[@ChefJeanPierre]

Thank you so much! I do indeed love my career and as you can see I love my food as well!!!😂😂😂

[@Incredisav]

Two things 1 - I made this tonight, however I replaced the scollops with lobster and the stock with a lobster stock I made from the shell of the lobster. It was INCREDIBLE and I urge anyone reading this to try it. 2 - Every time chef laughs to himself I live it and want to laugh along. His laugh is genuinely infectious and also cute 😂

[@samuelgpanthradil2197]

'you can't even smoke the stuff'? ooohhh. . . CJ-P is most excellent. all God's blessing over you in all that you are and do.

[@catmom1322]

I do a lot of online gathering of recipes & I've pretty much stayed with Chef Jean-Pierre for a variety of reasons. I really get him & his humor. If I look up a recipe, I go to him 1st. I've learned so much from him.

[@leelafferty954]

I watched this when it 1st came out. I just watched as a refresher and it still makes me smile.😃 .

[@heyhohey2]

Chef called Jean Pierre, with NY italian accent. Love it!

[@remivilleneuve8944]

I'm starting to comment on every of your videos Chef Jean-Pierre, but then again it's so entertaining to see you talk about your recipes like you are discovering them for the first time, again and again! Such a great energy!

[@ChefJeanPierre]

Wow, thank you

[@russellwilliams5336]

I have never seen this dude before, he's killing me, I love him.

[@ChefJeanPierre]

Thank you for watching my channel!!!😀❤

[@StellaAnoye]

Thank you so much chief for your teaching

[@russellwilliams5336]

'...measure carefully' - I love it.

[@lorrainesossin1948]

He is truly is a great communicator, great teacher and knows how to cook, most enjoyable,

[@fireantsarestrange]

I love the way he teaches. Step by step leaving nothing unturned.

[@pameladelaney5721]

Every bit as good, and probably better, than the top famous chefs online. He's a true expert and quite generous with sharing valuable tips of his refined cooking. Merci mille fois, Chef Jean-Pierre.

[@donthetrader]

I cook risotto frequently, but such fun to watch a chef do his “special”:things he’s learned over the years. super!

[@sherrygresham3680]

Chef Jean-Pierre thank you. My husband makes me Risotto pretty often. Watching your video tonight he was inspired to get out some of our homemade chicken stock and roasted shell shrimp stock and made your risotto. It was awesome!! He also added the mushroom powder he makes from dried wild mushrooms. It was beyond amazing. So again, thanks for the inspiration!

[@Byrnzi360]

I love the way you pronounce onion. It just makes my day better.

[@T3chN0mad]

Whoa. I'm absolutely amazed by the look of it and the ingredients you used. You inspire me

[@mohammadwasiltalash3695]

I am here to Melt my Daily life stress listening to the most beautiful heart and accent chef ever. We love you.

[@ChefJeanPierre]

Wow, thank you

[@cherieestbien1902]

Je suis Italienne et j'adore ça avec les fruits de mer ..... délicieux ....je vais le faire avec le fromage.....🇮🇹

[@ChefJeanPierre]

Très bonne décision 😋❤

[@c.tenzijthoff8851]

Ever since I discovered Chef Jean Pierre I watch a recipe every day. It makes my day . With the highlight when you talk about butter!!! Finally a chef who really cooks and explains everything well..

[@Jeebus86]

I know how to make risotto but I love watching and listening to chef Jean-Pierre do anything

[@colemcleod941]

You are not capable of... running out of magnificent quotable quotes! "and you can't even smoke the stuff" and my fav - "measure carefully" and I didn't even know you were doing "Onyo" on purpose until I read other people laughing about your humour - you are an absolute treasure. This is all on top of being a world class Chef, and teacher, no less. Never change.

[@ChefJeanPierre]

Well thank you very much! 😍

[@jerrystephenson1172]

An artiste' by any measure! & make no mistake....cooking is an art.

[@OurLifewithAntonioandKatia]

Your mom must be so proud of you Jean! We love you!

[@starlakelsey2782]

You are my favorite chef in the world. I feel like I am learning things that I haven't learned anywhere else. Old home cook who loves to stretch my boundaries. Not as afraid to do that now.

[@Marx-Lennon]

“$3000 a pound and you can’t even smoke the stuff” bravo JP

[@ljlk8583]

nice

[@Foodpermaculture]

At that price, I would buy 30-40 pounds

[@PRIVID6666]

Challenge accepted!

[@wastrelway3226]

I LOL'ed, because I can. I gave up smoking anything already. Actually a pound of saffron (or much less) would be fatal if you ate it. According to pseudoscience, it would cure your cancer first.

[@djtblizzle]

😂

[@vicari9055]

Chef, your teaching skills is top notch. I always enjoy your class 👍

[@ChefJeanPierre]

Thank you 🙏

[@vicari9055]

Chef, please I want you to be my mentor.

[@danielguerracabrera5613]

Measure carefully haha hahaha JP is the best !

[@SandyC-ep3tv]

I just rewatched this video again and you know what I find to be truly AMAZING...Chef Jean Pierre! Listening to him explain things in a way that everyone, of all different skill levels, can understand and learn. The fact that you can tell how much he LOVES what he is doing, makes it fun for all of us. He has a gift for teaching and I am so thrilled that I get to learn from him! Thank you Chef Jean Pierre!

[@sirianndugvudys6850]

I used to work in a Japanese Italian fusion restaurant making omurice risotto,now you are inspiring me to make delicious risotto again,love you,great chef

[@timrowe234]

Love this guy!

[@dpaddym]

My favourite on-line chef by far - I love the "simple" appraoch and not requiring a lot of exotic ingredients. I use a fennel bulb in place of the onion & pernod, and also add spinach at the very end to give a bit of colour. The 3 - 1 stock to rice tip (and having the stock hot and to hand) is great.

[@theastewart6721]

This is wonderful! I could eat the whole thing! I just love shrimp, scallops, and risotto! The Italian in me balks at the no cheese rule. If I want it I’m going to have it, lol! The one rule I never break is never using a spoon to twirl my pasta! No spoon ever!😝 Thanks for another great lesson! ❤

[@johndavies5023]

Made this twice now (less the Pernod) and last version was spectacular. The white truffle oil pushed my frugal budget but boy was it worth it for a special occasion.

[@damongrimes2094]

I've been a chef for over 20 years. Tried out your recipe just now and the wife loved it. I'd post a picture if I could. Thanks Chef JP.

[@MottiShneor]

Wonderful lesson, chef. Thanks a million. I like especially the "side hints" which are really general cooking lessons, giving us the reasoning, the cause and effect of cooking operations and ingredients, The way to order things, plus - seeing you doing it with your own hands, gives a good estimate on timing, textures, and so on. Of course I'd like to be there, because nothing tells you about the cooking process more than the smell - but with the limitations of the internet, this is closest to perfect cooking lesson. Thanks again.

[@bigfly44]

Just watched him for the first time. LOVE him!!!!

[@ChefJeanPierre]

Thank you! 😀

[@maurice491]

I have been to many of your classes in Fort Lauderdale. We have always had a great time and learned a great deal. Happy to find you on KZbin. I never forgot that you used lavender in a dish. Hope to come back to school soon with a bottle of wine. Happy 2021

[@pamhall9590]

Shrimps and scallops!! Mmmmmmmm. My fave seafood thanks to my mom for introducing me to these when I was a kid.

[@MrJerobona]

I love this "Chef" ! so efficient and fun to watch !

[@RemiseRemise]

Fantastic teaching here for this sensible dish,like always.... Many tks.

[@dzfz2100]

Amazing video as always - and the editing is on point! That existential moment around 17:56 is hilarious!

[@glenysthomson5955]

Thank you. very good video. I cook but what is better for a cook than to see an expert in action.

[@panayiotiss8662]

I just love your recipes and the valuable cooking secrets you share with us, with your unique fantastic style!!!

[@joannatabone8122]

How thoughtful you are ! God bless you .

[@MrSharkman19]

I like how encouraging Jean Pierre is

[@jasonkozak2224]

Im extremely impressed with your techniques and recipes they are awesome. Thanks chef!!!!!! Btw you don't talk too much any chef knows details are important in making a recipe perfect.

[@franksantos3418]

I just found you and I am so happy I did. I will never watch those other idiots again. A true working chef with the gift of gab. Thank you for making it look and sound easy. Cheers🍷

[@sammeralumrani7568]

I followed the instructions and the results were delicious. Thanks Chef you are the best

[@the4r15cokid3]

This guy is the most Italian Frenchman on Earth

[@commontaste]

100p

[@dalelalka5101]

What I like about your show is you give us a choice. you say if youi dont want to add it, dont add it. if you want to add something else, add it. most other cooking shows say this is the recipe, you have to follow it. keep up the good work

[@marienbelloso2427]

I made this risotto last night and followed your recipe step by step. OMG the best risotto ever, and all those flavors were combined perfectly! Thank you, Cheff

[@nievelopez5289]

Time consuming, but well worth it!!! Jean Pierre, explain it so simply!

[@luisramirez2123]

I made last Sunday: best risotto I ever made. My family loved it too. I’ll be trying this separate cooking technique for my other risotto recipes. Thanks for this master class

[@blackglama1]

Love your recipe, I make risotto a lot , each time it gets better enjoy your suggestions, thank you.

[@alphaomega8493]

You’re incredibly generous to share your time and techniques with everyone. We appreciate you!

[@mariadelossantos7211]

I just discovered chef Jean-Pierre here, his cooking + humor! He is GOLD!!!!!!

[@paulneckles1220]

I also added some Greek Ouzo really bought out the flavor was really enjoyed by my dinner guests Thank you chef for your great ideas, have some ouzo on me

[@Cl4rendon]

This aint no Risotto - This is a declaration of LOVE!!! Bravo Maestro! I left a sub there!

[@ChefJeanPierre]

Thank you very much! 😍

[@Danny-bf9on]

Chef Jean Pierre is the best he makes us feel like we’re his friends. Gordon who? He couldn’t hold a candle to Chef JP

[@ChefJeanPierre]

I love you guys! I am having so much fun being back on KZbin!!! 😀❤

[@David-we3sb]

@@ChefJeanPierre So glad to have you! Don't stop making these videos, you are educating the world about how to make food so good!

[@bradleejones9959]

Catching up Chef. Learning Learning Learning. Thanks!

[@dvrn86]

The duck confit risotto sounds amazing.

[@soroushserjooie1681]

Safran! Persian gold! An Italian dish with Persian twist. Thanks JP

[@Xylos101]

*stops* *looks* *around* I need to get some butter, *and* *some* *cream* What a look.

[@deppurple700]

He loves his butter brother just like me

[@mdy888]

This was the most Feel good cooking I’ve ever watched AND I learned a lot too! Wow

[@itsageyser]

I stumbled on to this guy's video and thought he may actually be a parody acct. He ticks every stereo- type of and Italian-French chefs that I had no idea if this was serious or not. I very soon realized that not only is EVERYTHING this guy does funny, but he's an amazing Chef. I come home from work, hit the bowl and put this guy on....he never dissaponts. One of my favorite channels

[@ChefJeanPierre]

Wow!!!! Thank you sop much for the kind words, I am flattered and so happy that you like my recipes!😀❤

[@carlosmoran4451]

I love when you can follow recipes from a chef and not get lost! He takes his time to teach you and that’s what’s most important.

[@ClockWork-zj7zy]

Hopefully one day I can learn to cook like this legend of a man

[@PlusTheSkim]

I love when he says “gives us the thumbs up!” Major lotr vibes

[@rosache17]

I enjoy your video, clear and easy understand. I like your accent too. You male me smile when I watch. thank you

[@omegaelixir]

Chef how about a French Vanilla ice cream next?

[@waynedrew7074]

My wife loved this. It's so cool to make these dishes while watching CJP make them. You can't go wrong.

[@nicolemitzlucena1881]

2nd day of watching your videos 😂❤️👌🏻 “Chef Jean: oh yeah! Oh yeah mmmm!” Fav plus the cheese trivia hihi

[@michaelzabala6739]

i thoroughly enjoy watching your videos

[@kookoo4mike]

He just sounds “authentic” and I like his cooking style. 😄😁😆

[@geraldwchapman5696]

In trying to sum up why I like these video presentations, a light bulb flicked on!! Unlike some KZbin Chefs, who speak to the viewer in a condescending manner, Chef Jean-Pierre makes you feel like you are right there as part of the entire process. You are in the room just cooking right along. What a great way to learn new things and review things you may already know. Thank you and Keep up this good work. AND the Risotto looks GREAT!! Can't wait to try it.

[@ChefJeanPierre]

Thank you for the great comment 😍

[@ron56pvi13]

When I learned how to cook German (Schwabish) recpies from my grandmother, I always got " You add this until it looks like this and then you add this till it looks like this." My sister gave up while I learned to cook!

[@mienesarii2457]

Your way of cooking is the best

[@MrMar793]

The most italian french guy I've ever seen!

[@fionabamgbelu9648]

I’m so happy I found Chef Jean Pierre on YT, I’ve spent the past couple of days watching all his vids. Such an amazing hilarious man

[@theoverlord1925]

Nice job, I like the southern French touch with the Ricard. Personally I would use a vegetable and shrimp stock, or vegetable, shrimp and fish stock. Chicken stock is a bit too strong for the delicate flavours of shrimp and scallops in my opinion. Or if I wanted to infuse more flavour, I would just add a little chicken stock to the seafood / veg stock made with the shells of the shrimp . From a cost point of view I understand though, chicken stock is cheaper to make when dealing with large volumes. I am sure it tastes fantastic nonetheless. My Italian parents always said no cheese in seafood risottos, but I made one with shrimp, touch of Cognac , butter , parsley, and Parmesan and it was delicious! Keep up the good work JP!

[@ChefJeanPierre]

Thank you for the inspiring comment and for sharing your experience! My KZbin channel is really awesome and my subs are the best any KZbinr could ever ask for! Love you guys! 😀❤

[@thepoolisdead7481]

I'm my humble opinion, chicken stock compliments saffron better than any other stock

[@ytreece]

I agree. I would use exactly what you said. The other issue is you can buy a box of chicken stock. But I always make stocks myself and keep them in the freezer. I save up all the scraps and spend a weekend doing stock.

[@miriambertram2448]

Saffron threads are amazing. Or should I say in Chef Jean Pierre enunciation AMAZING

[@miguelonex53]

Perfect Rissotto, thanks chef!

[@flybyairplane3528]

CJP, HELLO, RISOTO, I have NEVER TRIED AT HOME,after this,I MAY JUST TRY AS THE WEATHER GETS BETTER, I can almost smell& taste yours, THANKS,🇫🇷🇫🇷🇺🇸🇺🇸

[@ridakesserwan8712]

The music at the beginning is really nice, can you continue it the whole video? it suits your positive vibes

[@MsDorulet]

i love your fabuleuse recipe and your comments

[@elephantgrass631]

“$3000 a pound and you can’t even smoke...” Subbed.

[@ChefJeanPierre]

Thanks for the sub! I greatly appreciate it!!!😀❤

[@antoniob.9396]

I am an Italian living in Italy and am a sucker for parmigianino reggiano, always buy one that has been aged at least for 50 months. Using it all the time with everything. Also with a seafood risotto, I just don't tell anyone😉 when serving it at dinner parties. Chef JP., compliments for your instructional videos making cooking a joy and easypeasy. Greetings from Umbria in Italy.

[@ChefJeanPierre]

I do the same especially when cooking for Italian! (it's out of love of course!)😍

[@juliopcrj]

Chef Jean Pierre: "I'm more french than italian" Also Chef Jean Pierre: "Mamma mia!"

[@VillageFoodFactoryAsia]

Hello my friend how are you doing?

[@VicTv1992]

Powerful combination in cooking

[@VillageFoodFactoryAsia]

@@VicTv1992 thanks for your comments awesome good luck every time

[@LatonyaWright]

Chef, I FINALLY tried this on my own last Monday. I just used a pound of shrimp, and no one here had the saffron strands, so I used a 1/4 tsp of saffron powder. TURNED OUT GREAT, was a hit, and most importantly, taught me that even I can cook! Thank you for helping me get confident in making good food!

[@lisaboban]

I love risotto! But I've never seen it without parmesan. Yep, I've gotta try this.

[@disdonc6012]

I guess it's just for SOME risottos where you won't use parmesan in Italy. This one seems to be one of them ;-)

[@sheepception2049]

I think that some Italians believe parmesan should not be served with seafood in risotto and pasta etc.

[@jostheboss]

I would use some parmesan in here also, but not much, about 25 grams for 4 portions. Texture is much better then imo

[@littlebird8837]

You lift my spirits....thank you for sharing your vast knowledge. 🤩

[@frednurk8590]

It's worth also noting that that pound of saffron, the 200,000 flowers, also has to be picked by hand. No mechanical assistance, just backbreaking work by hand, flower by flower.

[@marthalucas1221]

Omg..chef P. Killing us... yummmm with the risotto, the seafood, thank you so much

[@Nirotix]

That looks delicious. Any possibility of having you over for dinner sometime? Yeah... didn't think so, wishful thinking on my part. Thank you Chef.

[@ChefJeanPierre]

Maybe one day!😂❤

[@Nirotix]

@@ChefJeanPierre Well we are a pretty small family that keeps to ourselves. A physically challenged 3-1/2 year old with SMA, and twins (boy & girl) that are 14 months old. Yes, we are quite busy. But don't let that stop you from coming to visit. 😊