Risotto with wild mushrooms! Actually is not wild mushrooms, He seemed to [stir] resort in the world with butter mushrooms or brown cap mushroom, but look what I... My goodness, me in Amalfi Coast, yes in my own kingdom. This is where I come from and there are mushrooms everywhere on these mountains. And let me show you how simple it is making a risotto. First of all, half an onion. Make sure a nice onion, you can have red onions, white onions. You want a good stock. Tomato, to give a bit of color. Mushrooms. You have one, two, three, and four. I can guarantee you for four mushrooms. I can feed two people. That easy. Just wipe them a little bit, and remove the stalk. I need a very good wine. It's the wine you cook, is the one you're drinking. Hey... Italy will be nothing without the Parmigiano Reggiano. Bless the man who invented the Parmigiano Reggiano. Make sure with chopping onions, and food... Oh. Onion. Good olive oil and make sure use the best. Alleluia! Drizzle it, straight in. I wanna hear the lovely noise. I want to hear onions talk to me, come on! [onions sizzle] Yes! Then let me chop the mushrooms. Don't do the mushroom too fine. And can be the mushrooms chopped roughly, look. Easy mushrooms to make. Also you have to make sure that you use nice wood spoon. The reason why, if you use metal spoons, you can actually break the rice. Sweat! This is the rice, I love it! It's good! The onions have sweat. Open up. For two people... Oh, yes, yes! One handful of rice, two handfuls rice! This is how much rice is needed for each person. It's about a hundred grams each. Good wine, hallelujah. Straight in [Italian] The stock is boiling. Now you stir it and let evaporate the wine. Let the rice grab the wine in it, grab it slowly slowly slowly, and then I can actually hear it! I'm-a look. The rice is almost talking. The rice almost try to grab it, everything that is there. Come on, I need for that, need for that wine evaporate. I'm using a few ingredients. Let's say three ingredients. Yes-- maximum flavor. While this one talks to me I gotta cut it, the other one. [remember some may see] See a big deal? If you have enough dried mushrooms, please do use it. [thunder rolls] Don't worry about it! Glorious today! Today's glorious! Today in Amalfi Coast, here near Ravello, near Minore, near Torello is the fist, the Patron Saint of Sant Cosma and Damiano. And you move it around, if you look inside now-- I'm-a look inside--it's all evaporated. Goes in, goes in, goes in. Oh yes yes yes yes, give me a stir! Just a little drop. [more thunder] Yes yes yes yes yes yes, the risotto is cooking. You always keep a spoon inside to keep stirring. You've got this beautiful tomato, what are you going to do with it? I need a bit of crunchiness. Believe me or not Tomato is crunchy, the way I'm doing. Make sure the tomato you get is not very ripe. The chopping board, [you chop off a round] cut it so you remove the seeds from inside. And then I'll cut it to a little strip. Again you cut it, and you got fantastic little strip. And then you cut it to a little square. Look, it's got a lovely brownish color and the rice has started cooking, you can see inside here. Can you see? It's almost, it's all evaporated, so let's get some more stock. Takes about 20 minutes. So let's enjoy a while, enjoy, have a nice glass of wine. Now the risotto is nearly ready! Come on, That's gonna make it--where'd he come from?! Look at his state! Oh I can't believe it. You look so... Italian! Just a little bit, a little little little little bit more. That's ready, it's ready, it's just a little bit under cooked. It's cooked, it's cooked, it's, it's just, it's just perfect. Hey, okay, ready. Give me the plate. Okay, Jimmy Scotts! Ah, put it over. Let's close it now, you close it, everything. (Jamie:)Want some basil for you, darling? (Gennaro:) Yeah, I want basil! I love it. (Jamie:) So many years, so many years. (Gennaro:) Did you know what? (Jamie:) Me and Gennaro have been wanting to cook together in Amalfi. We've had a great day filming today, and this is sort of our little break before we go and do the big baking competition, and of course for jamieoliver.com it's nice to do a little bit of extra recipes, bit of love... (Gennaro:) Bit of love! Did you see the way I was making this risotto? He comes along and he says to the world 'with a bit of love!' Even when I chopped the tomato, it was a heart shape that parmesan goes in because it is part of Amalfi Coast. Forget about the batter, the batter is very very very good, but why not to use olive oil? We need to give a bit of color, so all the tomato which I chopped up goes inside, and look this basil! Just gently removed it and--do you want--I'm gonna put basil inside. Lovely color. I just got... (Jamie:) actually look the mushrooms are the same color as the rim of that plate. (Gennaro:) [sigh] Green on top, white, and Bon appetito. (Jamie:) Have a look at that, Mr. Close-Up Man. And I know That you want to try it at home, and you can. Go on, have a try.
