The Last Risotto Recipe You'll Ever Learn! Seafood Risotto – Chef Jean-Pierre
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Seafood Risotto Recipe: https://www.chefjeanpierre.com/recipes/seafood-risotto/ The risotto that will dance on your tongue! The most Delicious Seafood Risotto …
The guy likes his food so much that is salivating while he's talking. And so am I.
Making this tonight will use my own shrimp stock and probably some vermouth but don’t have saffron on hand. Any suggestions for substitute
Oh man oh man oh man …. Chef Jean pierre , I tried the Risotto of chef Gordon Ramsi , yours risotto beats the hell of his ..,,, love your way cooking slow and explaining everything, your my favorite chef 👨🍳.
Risotto plate: Because one grain of rice is lonely.
do you just let the garlic cubes thaw on their own?
Your mom must be so proud of you Jean! We love you!
looks wonderful can it be frozen ?
Saffron crocus are interesting in that they bloom in fall..opposite the spring blooming flowers. It’s neat to go out in the yard in a cold fall morning with that wet dew from a cold night, you can smell the beautiful clean smell of the saffron..it’s easy to grow, probably not in a really hot humid climate though..
Chef I must thank you from the bottom of my heart! Your cooking is incredible, the best! I have learned so much already and I just started watching your channel a week or so. I enjoy watching but the best thing is to follow the recipes! This is 5 Star dinning in my kitchen! What you are sharing with us is very valuable literally. Cheers to you good man I hope to meet you in person one day, I give you a handshake and a big hug and I have to ask for a picture together Lol someday! Meanwhile I like, subscribe, ring the bell, and tell my friends and family about you. Carry on fine sir I thank you!
I ordered the garlic olive oil and it is awesome!
I’m thinking …after many viewings of Chef’s offerings on YT , that he really does pronounce onion correctly!
When I need garlic, “I pop a cubeeeeb” love itS
I have never done a risotto before. I'm gonna try and see how it goes. 😋
the gratest safran is from greece !
This dude is the best chef ever. So much fun in the kitchen. He cooks exactly like me, never measure anything and pretend you do!
Le meilleur safran c'est celui de taliouine haut atlas maroc se sont les experts qui le disent mais franchement vous êtes le meilleur chef que j'ai vu sur internet je me régal merci bonjour d'Aix-en-Provence
omg i am hungry!
I would order that in your resto.But I will just try to make it.
More Butter………..In the past they used FLAVORS 9chemicals to simulate truffles), no self resting Chef would use it. So does the ingredients list FLAVORS, which the FDA approves as a ingredient, which is CHEMICALS. Just saying……always read the ingredients.
I love the way he teaches. Step by step leaving nothing unturned.
You should test it before you ad the seafood, you don't want to overcook the shrimps or scallops.
Thanks for the tips ! Mine turned out great !
Big issue he shouldnt have done rice and onions at the same time
so delicious 😋 I like your recipe, thanks for sharing 👍
OMG!! For those of us (serious amateurs) who have loved to cook for many years, you are a YouTube phenomenon. I feel like watching your amazing videos is gaining me a PhD in cooking for free!!! Tell your ignorant critics to go "TicToc" themselves. Please don't stop.
I like cheese with fish risotto also CJ 😋😘
why you don't use Carnaroli rice to make Risotto try and you'll be happy for sure
Bravo👍
I am looking for the basics section of recipes on the website, for stock etc. but cannot find it. Can you post a link?
I like the part you go with the bottle of wine and next…measure carefully 😂 > BEST CHEF EVER , love your videos
You sound like every Mafia boss in the movies.. epic stuff
I always had an irrational fear of risotto, like it was some sort of sorcery. After watching this I am no longer afraid 🥰
Jean-Pierre and butter, name more iconic duo.
Bonjour Chef , I love watching you cook
And been using your recipes for long time
You are amazing, but with all due respect
Best Saffron comes is the from Persia / Iran
Also I would suggest instead of throwing
Them in the pan , please try to grind it first
add hot water and simmer it just like tea .
Once it’s cooled down you can save the liquid
In the fridge for a long time .you get a better color that way and use less .
Thank you for all the lessons!!
Merci !!
Just watched him for the first time. LOVE him!!!!
. . .but when you finally add the seafood, if it is too soon for the risotto won’t the seafood be overdone before the risotto is ready?
Made it today for the family with only the affordable ingredients and a little bit of saffron.. simply amazing flavour. Thankyou chef!
I was wondering where the butter and cheese at
Such elegant risotto the way is done ✔ congrts Chef!
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