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

okay friends this is a scallop and shrimp and saffron risotto drizzled with a little truffle oil this is delicious cooked to perfection if you like the recipe please subscribe give us a thumbs up and ring the bell [Music] all right friends very simple recipe to make a shrimp and scallop risotto there's a lot of rules that we've got to follow we'll make a good result though first of all it takes time to make a good result okay you can't just do it in 2010 minutes you got to spend about 25 30 minutes to make the perfect risotto so we're gonna do it together okay first thing we're going to do is we're going to saute the grain of rice and the rice we're using is an italian rice superfino a boil your rice it's a very short grain rice and we are going to it's full of starch and we got to extrapolate that starch to create a creaminess i'm going to show you how to do it normally when you cook a um a rice you put a cup of rice two or three cup of liquid depends what kind of rice you're cooking and how you're cooking it and you poaching it means you submerge the rice with the liquid and you're poaching it you can do it on the stove you can do it in the oven it doesn't matter but this is how you do it but the boiler rice you braise it you cook it one cup of liquid at a time so that's what we're gonna do the first thing we're gonna do we got two cup of risotto right here two cup of rice i was so busy telling you about the rice that i forgot to tell you you have to add a cup of onion at the same time and saute those two together and um and two cup of a boil rice and the most important thing to do when you start your results or to build the texture to build the consistency of the risotto is to saute the grains of rice to saute it right here this is probably one of the most important things you can do i mean there's a lot of things to to remember it's very simple you're gonna know how to make the best results you can possibly make after today it's very simple right but you got to follow those rules first we saute the grain of rice let me make sure i got my heat on it was a little bit of olive oil i usually like to put about a tablespoon of a tablespoon of olive oil for every one cup of rice roughly so i have two cups of rice so i have about two two and a half cup uh cup tablespoon of olive oil i'm using a beautiful roasted garlic calabar that's another oil that you can find on our site uh chef jean-pierre.com or chef jp.com roasted garlic olive oil this is a fabulous olive oil quench so when do you test it it's really really beautiful so we saute in the grain of rice until they're slightly light and golden brown very very light this i promise you has to be the most important thing that we cannot violate if we want a nice firm al dente risotto with a nice bite to it this is a must you must take the time to do this this you cannot rush it uh by the way when i make a risotto i like to make a risotto in a large pan versus the tall skinny pan because the idea is to expose as much of the rice as possible to the bottom of the pan because of what i'm doing right here so if i have a tall skinny pan it's difficult to make the rice from the top go in the bottom of the pan that's why you were using that this is a perfect risotto pan right it's called a rondo or or a casserole i'm not really sure exactly what you call them okay but i think it's called a casserole dish right or in a commercial kitchen we call it the rondo it's a seafood risotto so what i'm going to do is i'm going to use some saffron and i'm going to make a saffron fusion and you make a sapphire infusion to extracts the oil of a saffron saffron is the most expensive spice in the world it's amazing it's really really really really expensive friends i mean um a pound of saffron is like two or three thousand dollar and you can't even smoke the stuff i mean look at it let me tell you why so expensive i don't know if you can see but i'm telling you right there folks each strand let me see you gotta have a nice strand of saffron it's strange saffron right there i don't know if you can see it but as strained as the front each flower the crocus flower from the lily family is what releases the uh the strand of saffron each flower has about three the five stigmas stamen stamen and uh and and and and and it takes 200 000 plows to make one pound of stuff from 200 000 flour the the flour is called the crocker's flour it's a beautiful flour from the lily family and it's beautiful so now we're going to put our wine you see our rice is light golden brown folks a little bit light it's a little a little wrong and we're going to put a little bit of chardonnay in there measure carefully measure carefully we are going to do we're going to start the saffron fusion right here friends and what that's going gonna do that is going to re deglaze the pan and the wine will be all evaporated before we can stop putting the stock okay we're going to talk about that in a minute but you see what's going to happen what's going to happen is the saffron is going to release this amazing golden color some people said yellow yellow is a is behold or turmeric that's yellow saffron is golden that's why it's so expensive and i'm telling you that stuff is really really really expensive and um you can buy italian saffron but they are bruised region or you can buy a spanish saffron moroccan saffron the one of the best sapphire in the world is really the italian or the french or the uh the spanish and and you see it's starting to release the color and you notice that i'm constantly mixing and i am braising the rice which means i do not put cup the liquid until all the wine is absorbed we got to get rid of all the alcohol so now first thing i do now i'm going to put my chicken stock i'll talk about this in a minute this is a beautiful rich chicken stock that we make okay and matter of fact i i made a video on the chicken stock i'll i'll put it in the description so you guys can have it well we make a a beautiful beautiful chicken broth we show you how to make one and now what we're doing is we are braising the rice which means we are putting the um the stock one cup at a time that means you wait for cup number one to be absorbed before you put cup number two and then you wait for cup number three two to be ex egg absorb before you put cup number three and so on and so on and so on okay and and look look look i don't know if you can see oh it's steaming there but look i look at the uh how beautiful the color is you see and now look at that that first cardboard got absorbed like nothing right and you know what i like to make the rice scream for more stuff in between them i find that it builds the creaminess i promise you this is going to be one of the best results we've ever had now we're gonna put one more cup of stock it's going pretty well and then i'll talk about the stock when i go and i can relax for a minute because right now i can't really relax because i don't want it to stick in the bottom of it okay so so look you can i i'm going on high heat but again i'm on the luck i'm on gas so it's a lot at home i'll probably be doing on a medium high because if i'm on too high it's too difficult not to burn okay because i remember i want to dry it out between the cups so i'm using a chicken stock all right and it's a simple risotto you could use a seafood stock easy to make with a shrimp shell and you can make a beautiful seafood stock or you could use a vegetable stock or or yeah i mean you can use a vegetable a seafood or a chicken stock okay vegetable broth easy to make also and you can certainly do it but we're gonna have seafood in there and and it goes very well with it and look at look at the color look at the color look at this it's really stunning and the grain of rice have almost doubled in size by the time i'm done the grain of sly of rice will be three times the size all right so we're going to push this aside a little bit because we're going to start slowly with our seafood now by the way this is a rule of thumb folks that i use when i make a risotto okay doesn't matter if i'm making a dark risotto i make a duck confit risotto that is amazing and i serve it with a a medium rare duck breast and a comfy of leg oh it's beautiful oh mushroom risotto doesn't matter what i do i cook the rice in one pan and then i cook my mushroom or my seafood or my duck or whatever it is i do on the side and then when the rice is ready i'll add it because if you do a mushroom risotto i see a lot of people do that they do a mushroom with auto where they put the mushrooms in the pot at the beginning and then for 30 minutes they cook the mushroom not a good idea to cook mushroom for 30 minutes and then where the water from the mushroom is going to go so that's why i do it separately so then i have an opportunity to get rid of the water in a mushroom to saute the mushroom not for a half hour in the pot then they get all messed up in there so i do it separately all right so now seafood we're gonna put a little bit of roasted garlic olive oil right in there and i got some um uh uh shallots i'm gonna saute a little bit of shallots right little shallots right there if you don't have shallots use onion i got some sea scallop beautiful main sea scallops and i got some uh black tiger small shrimp but everything is cut bite size when you make a risotto everything has to be bite size right you you can't go in there with a result with a fork and a knife and be cutting because a lot of people like to use the risotto with a spoon even with a fork it has to be fork friendly okay it cannot be then you got to go in there and chop it i mean do it however you want to do it but i'm telling you i think it's a lot nicer if if everything is a fork friendly or spoon friendly we're almost there you see oh by the way by the way by the way the chicken stock that i have right here friends has been measured for every one cup of rice three cup of stock it's already measured so i don't need to worry i know that's what i'm going to need to finish my risotto okay so now i've got my shallots in there right there i give them a little head start i'm going to put some scallops in there like i said everything is cut bite-sized i'm going to put some baby shrimp in there everything is bite size right everything is done i like a wok but you know fry pan is perfectly fine huh we're gonna put salt and pepper in there and keep mixing remember and keep mixing on the side also you don't want it to be um attaching to the bottom of it see anybody can do this my fact you know cooking i keep telling everybody all the time it's the easiest hobby in a way to learn i mean what's complicated about what i'm doing here anybody can do this right we got tomatoes the tomatoes friends have been pleated seeded and chopped it's called a tomato con concasse you don't have time to do this chop up a bunch of cherry cherry tomatoes in there it'll be perfect we're going to put some green onion in there all right so we got green onion we got tomatoes in a minute we're going to put a little bit of garlic and when the seafood is cooked we're going to add it to this to the rice pretty simple stuff when you really think about it how you notice how everything is so simple garlic we're not going to put it in yet because if we put the oh this is cool if we put the garlic now we're going to burn it well it's getting hot i'm going to turn that off i only been burning my fingers every time i take it so let's make sure let me make sure my heat is oh yeah my heat is on it's good and i want to continue mixing continue mixing my seafood is almost ready in there folks i'm going to put some cream cherry i like an ice cream cherry and i think i should have some in here somewhere an ice cream cherry there you go i love savory and jam cream cherry it's fabulous and also some time you know what i like to add to my seafood risotto is and he said it's got the sugar so you don't really need the sugar when you make a risotto but it's also nice if all you have believe it or not another fabulous thing to put in your risotto is sambuca just a touch of sambuca the anizette in there it's fabulous for the seafood we're starting to look good we're starting to look good you see the seafood is still cooking gently gently gently gently when all the seafood is cooked i'm gonna put a little bit of the the cream cherry in there and um and it's time to look good if you notice the grain of rice i've about doubled in size they're about double in size yeah yeah more than double really almost three times which means we're almost ready we gotta just uh now you know if i were to make a french risotto if there's such a thing as a french risotto uh the french people would put cheese in there but the italian ah they're not gonna put any cheese with the seafood my mom was these own meat if i were to put the parmigiano-reggiano in uh so it's up to you i tell you the truth i like it i like it with the cheese in it but i'm more french than i'm italian i guess so i do put the parmigiano reggiano at the last minute that's really up to you but in a true tradition in italian because my mom is watching and um and i don't want her to be disappointed then i didn't listen to her so so we got it right there friends we're gonna put a little bit of cream cherry in there just a little bit measure that you have to measure carefully and rub it right you don't want to put it right it's just honest and so you have to be careful when you put annie's friends see see i don't know that was oh that was so little because to me a good seasoning mama mia look at all those bottles i got in here to me a good seasoning friends is in the background this is almost done we still have a little bit of transparency in the shallots and in the shrimp so we're going to go very very low but we're almost done um yeah yeah let me go back to to the seasoning friends the seasoning it goes for everything it goes for garlic it goes for spices like cumin like nutmeg like cinnamon i like them in the background i do not like them in the foreground now really especially right here if i were to put too much anise you wouldn't be tasting the seafood you'd be testing anise what are you making a nani risotto number really that it'll be too strong it has to be in the background it could be delicate same thing with garlic i like to put garlic i love garlic but i don't like to over do it with garlic if you ever do it with garlic that's what you're doing you're just overdoing it talking about that i'm going to put a little bit of the garlic puree i have a i have a video on a garlic puree that i make but let me tell you what it is okay it's just i buy the peeled garlic which is super fresh garlic by the way everybody thinks it's all but it's not and i mix it in a food processor with olive oil and i create a garlic puree right and when i'm done with it i put it in a freezer and ice cube trays this is a big ice cube tray because you know i cook for a lot of people every day so i use big ice cubes but at home i have a little regular ice cube tray and i have my chopped garlic in there and when i need garlic i go and pop a cube it's really good i do it with a pesto i do it with my beef stock so when i need beef stock i have this big ice cube because sometimes i just make a sauce for one or two and i don't need i don't need a lot all right look folks that seafood is done the risotto is almost down you notice i have a little bit of stock left and you're going to say well you say you pre-measure the three cup i did and and what happened is look you see all that liquid right here so this may finish the risotto so i'm done cooking the seafood the risotto is almost done so i'm gonna mix it in here until we have the right consistency and you know we're going to know that we're going to know that by testing it that's really the only way we're going to know right now i mean it's looking pretty good it's looking pretty good but i don't think it's ready quite yet so like i said unless you have italian in your family then uh then i add the table don't put any cheese in here okay but if you don't put a bit of vagina parmesan in there it's gonna give it a beautiful texture otherwise you can put a beautiful butter in there too put a nice chunk of butter in there or a little bit of cream just a touch of heavy cream or a little bit of butter in there will be absolutely delicious i have to stop for a second because i need to get some butter and cream all right so we are almost at the end friends i have about a cup of stock left but i think then the liquid in the seafood may have down about we're gonna test it we're going to test it we want it to be al dente identity doesn't mean raw al dente means it's got a nice bite to them to the mouth it's got a it's it's firm without being hard delicious i think we got it i think we got we're gonna put just a touch more stock i think we got it right there we're going to bring it to boiler and we're going to put a little bit of butter in there okay friends just a little bit of butter you don't have to put a lot and you can put a touch of cream or like i said you can put some cheese at this point it's really up to you all right so i'm gonna put just a little bit of butter i got a nice couple of pieces of butter right there just a little bit normally i put a lot more butter than that and and then you know what you can do is to put a touch of cream and i'm talking about very little friends just look look look just up oh that's all you need that's all you need that's all you need right there and right there friends you're going to have an amazing risotto you see look at this this is beautiful and i have a surprise we have this beautiful white truffle olive oil from alba italy real truffle a squi are sliced and steeped like they make tea with the extra virgin olive oil they keep it in there for three days and they remove them and i'm telling you if i add fresh white truffle it wouldn't smell any better it wouldn't test any better they're really this is an amazing real truffle oil i mean it's not such a thing as truffle oil you don't take a truffle and squeeze it it's it's a extra virgin olive oil or grape grape seed olive oil that has been flavored with fresh truffle and this right there my friends is fabulous and then i'm going to show you i'm gonna plate it but i have to plate it in a risotto plate this is a risotto plate okay look look look see let me show you let me show you friends because i got a bunch of stuff in here you see this is a risotto plate a risotto plate it's got a bowl in it so it's elegant elegant because it's got a big frame around and the risotto is going to be in the middle and it stays nice together okay you have to keep it all together you don't want to put it in a flat plate you look cool too fast you see this right there folks this is a risotto this is a beautiful beautiful risotto and then we're going to put a touch of white truffle oil on top of it okay you don't have to do that if you don't want to but just a little bit just a little drizzle of the white truffle oil on top of it just a little drizzle just like that it's absolutely gorgeous and i'm telling you folks this is going to be delicious absolutely delicious let me just test it to make sure it's good it's hot but it's delicious perfect risotto perfect shrimp and scallop risotto gotta make this this is fabulous and easy to do you

Channel: Chef Jean-Pierre

Views: 349,193

Keywords: chef jean pierre, chef jean pierre onion, chef jean-pierre, chefjeanpierre, cooking, cooking school, cooking show, cooking techniques, easy recipes, food, french chef onyo, fun cooking, funny chef, onyo chef, onyon chef, recipes, tasty, gourmet risotto, seafood dish, seafood, onion chef, how to make a risotto, super simple risotto, risotto recipe, how to cook rice bbc, cooking shows food network, foodie beauty, how to cook rice without rice cooker, buzzfeed tasty, italian food

Id: zksM9YhApjw

Length: 22min 3sec (1323 seconds)

Published: Thu Jul 30 2020