How to Make CREAMY MUSHROOM RISOTTO | The Best Creamy Risotto Recipe | Chef James

How to Make Creamy Mushroom Risotto! This is our first live video Jim from (my Spanish kitchen) and I. We are going to be making a Perfect Risotto and if you have any questions then don’t hesitate to ask!! 🙂

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Recipe: for 2 people. ———————-
Mushroom Puree
– 200g / 7oz mushrooms
– 2 sprigs of thyme
– 250g / 1 cup heavy cream
-cook
-A knob of butter
-Blend
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Risotto Recipe:
-2 small shallots, brunoise
-130g / 4.5oz Arborio Rice
-1L / 4.5 cup of chicken stock or veg -Splash of White Wine
-Knob of butter
-3 TBS of Puree
-add 10g parmesan or as wanted
Mushrooms for garnish
-Salt to taste
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Method for Risotto, cooking time: 20-25mins
-1L stock, hot
-Hot pan, medium heat
-Sautee shallots until clear.
-Add Rice, Cook 1 min.
-Add White Wine, Reduce,
1-2 mins.
-Add a ladle of stock, reduce, repeat.
-Continue Stirring.
-After 15mins, add 3 TBS of puree.
-Continue adding the stock.
-After 20 mins check, continue cooking until the rice is to your liking.
-The last-minute, add butter, cheese and salt to taste.
-Must continuously stir and adjust the heat as needed or it will burn! -Enjoy!! 🙂
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#makingperfectrisotto #thebestcreamyrisottorecipe

All right welcome to my channel guys sorry we  had a little bit of a last minute technical   issue but jim is here helping me do the  first live video from my spanish kitchen   say hi jim hi i’ll be here and  i’ll be taking your questions  

So today what we’re going to do is i’m going  to make a one easy risotto that you can do at   home and i’m also going to show you how to  do it well it’s a little bit of a different  

Way so not necessarily a way or a method that  you’ve seen mostly this is a way that i learned   more in london england so we’re going to start  and you’re all good jim everything okay so first  

We’re going to start now before i did this video  i actually started with the chicken stock ahead   of time to save a little bit of time as today as  you can see we’ve already had a few issues and  

How i made the chicken stock basically is  you clean the carcass and you just do the   vegetables or you cut the mirepoix such  as the carrots onions leeks and celery   and then you saute all of this you throw the  carcass either if you want a brown chicken stock  

You throw this into the oven you roast it put that  in the pot as well add a little bit of water to   it as well as seasoning so star anise and what  else black peppercorn and well any other thing  

That you want as well as a little bit of salt you  reduce you strain it you can reduce again and the   thing is or the trick is the more bones that you  have in it the more gel and the more gelatin it  

Has in it so it’ll be more gelatinous and then  you’ll have a thicker stock also if you reduce   it a little bit so today that’s what i already  did ahead of time so now we’re going to prep yes  

Okay all right so first we’re going to cut  the shallots now i’m going to use shallots   for more than one thing i’m going to use them  for one the oh where’s a plate and one i’m going   to use them for the puree and secondly  i’m also going to use it for the risotto

And when you get the little shallots they do  tend to be very um well it takes a little bit   of time to clean them and to peel everything  off as you can tell if you have the option to  

Get the large banana ones get those instead  because one they’re a lot easier to peel   and it just saves a whole bunch of time hey guys  this is jim if you’ve got any questions someone is   monitoring the chat just drop me the  question and i’ll shout out james

And then as well um you can use onions as well  if you want you don’t have to use shallots   it’s not necessarily a must but they  do have a sweetness to them that really enhances the flavor of the sauce and then let’s see okay i’m almost done

We’ve got quite a lot of people here  with us we’ve got nina’s nepali kitchen   we’ve got thai that’s my son uh we’ve got  elizabeth we’ve got miriam we’ve got melissa   from one hot buy hi melissa we’ve got taika  hey guys wb so yeah glad to have you with us  

All right so first today um let’s  see if you can’t see it in the camera   i’m just going to burn once the shallots  it doesn’t really matter when making say   a puree because we’re going to blend everything  so you’re just going to do a simple like julienne

To more or less like this now for  the risotto i’m going to burn was   so first let’s just cut these off with the puree taika says i’ve been waiting for this for so  long happy to be here and to see you on live   oh thank you so hi

Today has already been a bit of a long day  trying to get prepped and ready for the video   a lot more prep goes into it than you think  a lot more crap a lot we’ve got a super chat  

From michelle that’s your mother yes see that’s  my mum hi james’s mom hi mom how are you doing   all right so first with for the pure i’m just  going to saute the shallots a little bit of oil and since i’m using an induction it’ll heat  up extremely fast so that’s not a problem

I actually prefer using um i prefer gas instead  of induction although it is nice to have   a induction because this does make things  like cook really really really fast   so if you ever have a stock or a  sauce that you want to reduce quickly  

You can use the induction then again when you  have an induction you have to use a pen that’s   specifically made for it because it’s a magnetic  um well it has to have the magnetic connection   otherwise if it doesn’t it’s not going to  work if you just put a normal pot on it  

So this is again another reason why i like gas  because it’s a lot more it’s a lot easier to use okay so when the oil comes up to temp more or less chill outs in you’re going to cook these until  they turn more or less translucent

And while that’s cooking i’m going to cut the  mushrooms now one thing about the mushrooms   if they’re a little dirty you need to clean  them this is a must this is an important thing   and since you’re making a puree  it’s not necessarily important  

That the mushrooms are the same size  this is a part where you can actually   you know just practice chopping slicing  anything that you want and let’s see   hey melissa i don’t think you want to  see the behind the scenes because it’d be  

Rather professional to see me and james running  around like no not today no maybe another time   when we have everything but today was a little  chaotic oh we’ve also got christopher donald he   says hello hi chris and maureen sauter that sounds  a familiar name oh hello maureen that’s my mother

Can you give me a thumbs up everybody if the  sound is good and the picture is good and   we’re all okay that’d be a lot of help and i’ll  just say while james is chopping his mushrooms  

Um if you’re enjoying this and you like it and  you like the quality of this remember to smash   that thumbs up button because that really  really helps out and it helps youtube uh   this content out as well so yeah that’d be a great  help you know what to say like share subscribe

Almost done jim okay so so more or less once you have the mushrooms  chopped i’m gonna add a few more anyway you   can add a little bit of salt to cook with it’ll  help break them down a little faster and then

Oh thank you oh really oh thank you mom  yes she is she’s she watches all my videos   thank you michelle you must be an amazing  mother to have made james oh thank you all right so since it’s getting a little it’s  this isn’t an american kitchen so in here  

The smoke stays in the house a  little bit don’t worry about it so   i’m sorry but i have to turn on the hood um you  want to cook the mushrooms down yeah and this   will go like i said much faster  when you’re using the induction

And this will cook for the next three to four  minutes more or less they have to really cook   and reduce now you have an option to  add a little bit of wine if you want  

Um it’s just it depends if you want or not i’m  going to add it anyway to the risotto so for   me it’s not that important however i am going to  add a little bit of thyme and i don’t have fresh  

And if you don’t have fresh use right like i  said as always if you can’t find something you   have to substitute right so that’s going to sit  and that’s going to cook for a few more minutes   and as you can tell now the mushrooms  have started releasing smells so good  

Yeah the mushrooms have started releasing  the water so now they’re starting to well   they’re starting to cook more so when they  start to brown a little bit because you want   a little bit of color with the sauce otherwise  it’s going to be like a grayish type puree  

Um this is the point well you can taste that we’re  going to add a little bit of butter a little bit   of cream blitz it done then we’re going to  work on sauteing the rest of the mushrooms  

For the garnish and then we’re going to work on  the risotto okay i’ve got a question for you why   there yeah christopher donald says james you said  it’s very important to clean the mushrooms can you  

Explain why and how clean do they need to be uh  yeah buddy well all right so normally when you go   oh i just have to keep an eye on these so normally  when you uh get a box of mushrooms at the market  

If they typically like button mushrooms the white  ones like these little ones here if they have a   lot of dirt on them or you know black pieces  of dirt either one you want to brush it off   or rinse it very quickly under some cold  running water and then pat them dry one  

Or the other because in the fields when the  workers are picking where the machines are   they don’t have well they’re not going to wash the  mushrooms for you because the mushroom is like a   sponge so if they clean it then and there  it’s just going to soak up even more water  

Because right now the mushrooms are releasing  all the extra water that they have in them keep the questions coming guys he loves it   yeah it helps me uh to think of  what i’m going to say doesn’t it

Hi so like i said guys um no so this will take  like you know about five minutes for me on the   induction depends on your pot that you’re cooking  in and again it depends on well it depends on  

How fast you wanted this to go i’m going to  take it a little slower today because i have   more than one thing going on i have like three  cameras to look at and i can’t trip any of them  

Because it’s very easy for me to do this so i have  to i’m going to take it a little slower i’m going   to make the puree now and we’ll finish that in a  minute and now while that’s cooking we’re going  

To work on sauteing some of the other mushrooms  so now as you can tell with the oyster mushrooms   these are clean that’s fine but we’re  not going to cook them like this   what you’re going to do is you’re going to  break them apart pull them apart just like this  

Into decent sized portions because we’re going  to use these for the garnish a little later on   and you don’t need many um just for  like one plate so i’m just going to   break these up one plate i mean we’re not  eating tonight no no no we’re eating we are but

You’re right melissa mom’s all the best so we have my mother and james’s  mother in the chat today oh yeah   so say hello to all the moms hi moms okay so no i do too i like chentrails  too but they’re a little um they’re  

Expensive chanterelle mushrooms right  so so you can see better in the camera   see all right the mushroom puree and this  really all right now for the button mushrooms   the garnish i’m going to use for these i’m just  going to take the bottom off the little root  

And i’m just going to quarter  these oh no i have them halves and normally in the kitchen when you’re cooking   we have to sort these into the large  and small pieces because otherwise  

Um well we use this a lot for garnish normally in  the kitchen so again when the pan comes up to temp   um let’s see one moment jim can you hand  me pass me the butter yes in the fridge

Yeah all right so i’m gonna add a little  bit whoops it gets a little hot a little   bit of oil to the pan thank you oh no no  this already cut the cut butter oh yeah thank you that’s that’s the way it throws doing it

Uh well if you can get like chanterelles those  are good but typically we use button mushrooms   as well as oyster mushrooms i’m using a little  shiitake as well today uh but like i said if   you can get like uh some nice chanterelles it’s  fantastic do you like some of the mushrooms i  

Have like a more earthier or kind of meatier taste  than others yeah no i mean even morels are nice   if you can get those but those are extremely  per per kilo those are very very pricey

Oh i’m glad it’s a little different for me because  i’m not used to doing a uh well live video because   normally i’m like i said recording and looking  into the camera moving the camera and doing it  

All over again no oops i’ll try to fix that right  okay well anyway when the oil comes up to temp   you’re just going to add oil is hot because if the  oil is not hot they’ll just absorb like a sponge  

All the oil now let that cook now this  is one of two methods of making this   one you can saute with a little bit of oil  salt as always second we can use a little bit  

Of butter so i’m going to first saute these  in oil add a little bit of salt get another   plate because i’m gonna need it cooking with guy  says what’s up james hey how’s everybody doing so normally um if anybody has worked  in the professional kitchen knows  

Normally you don’t have just  like one or two things on   the stove you have everything on especially  when you’re busy and you’re running   all right so see the nice color that these are now  they’re turning at nice brown that’s what we want okay

And the mushrooms are done for  the sauce or the for the puree so all right does anyone have any  questions comments anything yeah this is a better way to teach cooking awesome  job to both of you oh thank you so do you guys  

Think using dried mushrooms um and rehydrating  them is as good as using fresh for risotto   no no you can it’s again  it depends on what you have   if you’re going to make a puree like  i’m making it’s best to use the fresh  

Obviously because then they’re fresh but if  you’re going to use some for garnish um then oh   what are they called i forget the name in english  actually i remember in spanish the death mushrooms here in spain we call them from see typically  those will be dry when you get them but  

You have to rehydrate them um and they  make a good stock as well with the   leftover water from those black mushrooms it makes  a really good mushroom stock at the same time   yes it does it adds a lot of flavor to it i use  mushrooms in almost like every meal literally  

Mushrooms shallots and well thyme as well  mommy and little chefs also says hello oh hello   uh so guys i’m sorry if it’s a little late for  some of you but thank you for coming to the  

Channel today it this seriously it means a lot  to me because normally this is like oh this is   the first live video how many people are going to  show up and you never know but thank you very much okay so when you see the mushrooms start to get  

This color on them this is a little burnt that’s  fine but they get this amount of color on them yes   you can let them cook just a little  longer the longer you let them cook   the more moisture they’re going to release the  more moisture they release the more they shrink  

The more they shrink the smaller they are and then  again the more you have to use for anything so   right now when you can take the spatula and  they’re still a little spongy yeah you can leave   them like this because they’re going to continue  to release the juices or the water while they’re  

Cooling so these i’m going to put on a little bowl  with a little bit of paper just to dry them off and who says great life chef oh thank you very  much i couldn’t have done it without jim’s help  

Seriously no no no seriously seriously okay what  am i going to do now right all right so second   method you’re going to put a little bit of butter  in the pan no smoking too hot a little more butter okie dokie right now i’m gonna  saute these face down first whoops okay

I still don’t really know the temperature for the  numbers on this induction all right let that cook get a little oops a little bit of parsley right so while these are cooking with butter  normally when you’re cooking with butter with  

The mushrooms you constantly add just a  little bit of butter to the pan this helps   keep a constant temperature for the pan instead of  overheating this is the other method of learning and then once you have a nice sear

On the on the flat side of the mushroom  like this you can turn them you know and get a little more color on the  other sides as well and since i cut the   cubes of butter up so small like teeny yeah it’s  easy to keep putting it in now to finish this  

Because these mushrooms will be done in like  another minute or so whoops okay this start   i have a question from taika yes how much water  do i have to use for a risotto as much as much  

As you like now you put like a little bit of a  little bit in you don’t want to burn the butter   if it’s a little too hot take it off the heat  and just leave it now i’m going to take a little  

Bit of parsley i’m just going to roll it into a  little ball just like this and i’m going to cut just a little bit no come on cars kitchen  says hi how are you oh i’m doing good  

How are you jim doing good not me how are you  i’m doing good how are you guys doing right sorry about that with the camera there i’ll  try and fix things as we go this is our first  

Live after all all right now the first one  we try to fix all the little errors that we   make and so next time it’s a little better  well guys i thank you again for watching   seriously thank you because this past year  it’s been you know slowly going up slowly  

A little more a little more a little more to the  channel and there have been some like good videos   that people have liked and i really appreciate  all the help and support that i’ve received   very right so the mushrooms are cooking cooking  cooking cooking cooking almost done right so now  

We’re gonna a little bit of salt again now  we’re going to add a little bit of parsley   turn them if you have a little too much butter  that’s okay you’re going to take the spoon again  

You’re just going to put this onto a little paper  towel because this will collect all the well all   the water and everything else that you don’t want  now we’re going to leave these off to the side   chris says one of the biggest issues he has  while cooking is keeping track of everything  

How would you recommend managing timing uh  well normally when we are cooking in like the   professional kitchen you have your list of things  that you have to make and mentally you know that   it’s going to be like a five-minute job two-minute  job three-minute job four-minute job etc etc  

So the biggest thing is basically well the  thing that we use in the kitchen we don’t have   normally you can’t have a watch on and this  isn’t allowed because of the health reasons   so you have to run basically the best  thing professionally i’m speaking  

In the house you need to think to yourself like  okay well you have a risotto well you know that   it takes okay about 25 minutes to make the to make  the rice to cook to saute everything and cook it  

And then if you’re going to do anything else it’s  going to take another well maybe 10-15 minutes so   you need to give yourself and especially if you  don’t know how to cut well or if you you’re not  

Very familiar with cooking you have to give  yourself a little more time to make it so   the amount of time for me to make something  could be say a lot faster than for say   like well like my mom for example and that  she’s not going to be running i’m running and  

Running to make something and you have to try  to manage it try so that’s fine huh hello guys seriously i’ll see you in  there bring me in right so   all right so the mushrooms have cooked yes as you  can see more or less they’re all done right so now  

We’re going to heat this up otherwise it  won’t emulsify and i need the heavy cream   yeah that very heavy cream which i’ve watered  down all right so now i’m just going to whoops   yeah this is what i mean no i knocked  the camera that’s fine all right so  

To blend the puree i’m going to use a hand blender   in the induction here you can turn it off i’m  going to add a little bit of butter just a bit i’m going to add a little bit of cream  i’m going to take the spatula out  

As well and i’m going to hold at an  angle and blend now ideally you want   like a uh thermal mix or like a vitamix  to actually do this not a hand blender but   at the moment we’re currently moving  so we don’t have everything with us

Because the hand blender is not  going to give you that texture that   there we go that you can get with say a thermal  mix because a thermal mix has i think what is   it 3 000 revolutions per second or something  like that so it’s not as fast it’s very fast

Whenever a puree is a little thick if you  need to add a little bit of water to it we have a few watching from the  united states right now yeah we’ve got   obviously you’ve got your mum there and uh we had  melissa she’s from utah from if i remember rightly

Say sorry guys forgive me normally like i  said this is something that’s hard for me   when i’m cooking professionally when i cook  i like i i cook i focus just on the food so   if i go quiet for a little bit forgive me yeah  because it’s me just focusing purely on the food  

But if it goes quiet just drop in the questions  and i’ll keep throwing them out to him   so the other thing is when you’re blending  anything if you have a big pan you can hold   it at a bit of an angle so all the  sauce goes to one side and just blend  

The other thing like i said you want  it to the consistency that you want now all right so more or less like i said this is  not the consistency that you want is actually a   little uh smoother than this this is not a good  consistency because normally you shouldn’t see  

Any little spots and you have spots because this  again well one is because of the mushrooms but two   is also because that we don’t have a good  enough blender right now so give it a taste

It’s good yeah cooking with this guy says he  loves a good risotto so do i okay dopey so   put this into a smaller pan all right so  we have one done already the puree is done   oh no sorry two three now so all right so  the chicken stock’s done that’s finished  

The puree is done that’s finished too  and so is the garnish that’s also done   so now we’re going to make the risotto and  jim if you want you can take over for a sec

I haven’t got my camera set i was going to have  a camera but i took it down at the last moment   because we had so many things like in in this  kitchen today i took my camera down at the last  

Moment but yeah i’m i’m here i’m in the chat if  you want to ask any questions i can answer some of   them myself i can throw them out to james but yeah  just keep the questions coming we love it we love  

The interactivity and remember if you’re enjoying  this smash that thumbs up button it’s the only   way that we can um get the youtube algorithm to  see that we’re here and this is what we’re doing  

And so that we can keep bringing more of this out  to you guys the other thing is guys one important   thing that not a lot of people tell you is that  when you work you’re you do want archaic and  

The house is a little different but when you  work professionally when you work you have to   constantly clean and organize and it  becomes a habit if it wasn’t a habit before   it does become a habit after a while so it you  will also see me in real life not in the videos  

Wiping everything down constantly trying to keep  everything neat nice and neat so okay let’s say we’ve got leonie from morocco oh really  thanks for sharing how to cook risotto   oh i like watching here from morocco oh well  welcome thank you for watching it’s the great  

Thing about youtube they’re all from all over the  world all at the same time you know it is because   it’s still a little weird though for me it’s  like well people are on this side of the  

World and then on the other side of the world  already my family and everybody else it’s like   it’s it’s different i hear you i hear you the  rest of his hope says assalamualaikum dear brother

Let’s see okay so i’m just going to cut a few  more shallots and then we’re going to go whoops   ah these little shallots come here come our  car’s kitchen says she’s watching from new york   as well oh really and leonie says she’s from  the philippines but living in marrakech morocco  

Huh and my young boy thai well not my young boy my  oldest son yeah yeah he says that only seems like   a positive habit to be like cleaning up as you’re  going here yeah it can be but i’ll tell you oh  

It’s no i’ll tell you what it does it it minimizes  the amount of work that you have to do afterwards   there’s a there’s another interesting guy just  dropped into the chat right now his name is jim  

Mackinson yeah hi james jim senior dad oh hi dad  hey well next time i’m on the main one gym oh yeah yeah but dad seriously i next time you need  to come on and help me and i know you don’t  

Like it but still you should because  you have like a a lot more experience   than me as well you’ve been cooking for a lot  longer and then a lot more places than i have   so when i’m back home we need to do something  together and if you want to see what um james’s  

Dad looks like if you watch the welcome video at  the start of james’s um youtube channel you’ll see   quite an old clip what 1996 yeah yeah no that’s  the funny thing i just i googled my dad’s name  

And a clip came up from what was it the louisiana  somethings um i forget yeah but the tv program it   looked like pbs but it wasn’t it was another  one and i found the clips when he was being  

Interviewed at lowe’s montana canyon it was just  it’s amazing you can tell the difference too in   the film quality back then my goodness okay so  um i’m prepping oh are you on yeah yeah okay  

So anyway um let’s see the camera can’t really see  me like that valley so burn was i’ve done if you   want to see a video on how to cut onion shallots  and everything else um well after the video is  

Finished i’ll i can leave a link but anyway i  have a video about cutting um shallots and onions   which is a very good video if you want to  check it out so i i learnt to cook onions  

Watching your videos by the way yeah so i’m  a lot better at cooking cutting my onions now   thanks to you yeah but the only problem  is is that cutting an onion or shallot   and watching it on tv still isn’t the same  way as learning it from somebody in person  

Shallot little onion i’m going to take my little  thing i’m going to my little fingers i’m going   to take my fingers just like this make a little  claw the tip of the knife and i’m just going to  

Go up and down yeah and i’m going to cut this  a lot smaller but like a lot smaller than the   rice because i don’t want this to be  noticeable at all so if you have a   bit of difficulty using a chef’s knife you  can use a parry knife and do this as well

And when you’re cutting it’s important to remember  that your knife is sharp this is important because   if you cut and you’re just smashing the shallow  it’s a better chance that you’re going to put   or exert too much force and you’re going to cut  yourself i think that’s a really important thing  

Is like in a lot of videos i’ve watched where  they teach you how to cook uh cut vegetables and   things like that they don’t really talk about the  importance of the knife or the size of the knife   they’ll be comfortable with your knife  no but this no but this is the thing  

Personally i use this vustof eight inch chef’s  knife i’ve used in every kitchen in europe every   single kitchen is my knife it’s a perfect knife  in my hands it’s balanced i hold it it’s perfect   some people if your hands are a little smaller  okay especially at home you want to use maybe  

A six inch but if you want to work professionally  in the kitchen you will only find typically is an   eight inch or a ten inch you will never hardly  ever find a six inch chef’s knife hardly ever  

And then of course you have the other knives  your bread knife your parry knife your utility   knife your filet knife you have like a lot of  knives yeah and yeah i have all these knives   but the thing is the one that i use is the  ultimate utility knife is your chef’s knife  

You can fill a fish with it you can catch a lot  of onions i can not open a can you don’t want to   damage it but you can if you need all right so i’m  gonna insert a little side slice and you can do  

Two or three at a time because this speeds it up  and then of course i’m going to take two because   otherwise it’s too slow you’re just going to do  this rocking motion like i said in that video  

It’s just like a little piston on a train yeah  you’re going to cut the shallots and every time   you slice you’re going to go a little to the  left or right if you’re left or right-handed  

Yeah and you see how small these little pieces  are now if they’re not small enough you can go   back through and chop it that’s fine the most  important thing when you’re making like a risotto   is that you don’t want big chunks of shallots  and you don’t want big chunks of like onions or  

Anything else because it’s a risotto you know you  when you make a risotto it’s supposed to be like   well it’s a nice risotto and we had a lot  of italians when i was working in london   and yeah okay everyone makes a risotto a little  differently because in london we also used to  

Put mascarpone in it and again this is something  that i don’t put because it’s just to thicken it   but you know christopher says james could you  do a knife cutting skills video i mean you you  

Do cover a lot of your uh knife putting skills  in your onion video yeah so if you watch the new   video there’s a lot covered in there yeah well no  uh like chris the thing is yeah i can i can do it  

And after we do this move i think i will um but i  kind of need that kind of needs maybe that should   be a live video instead instead of recorded we’ve  got ginny tonica in the chat now she’s somebody  

That i know from uh streaming on twitch  oh oh really veronica she’s from germany   my goodness we have people from almost all  over europe as well good to see you ginny   all right so finish the shallots up  because i’m taking too much time so

Like i said just go through oh another thing  um one thing about the cutting board right so   typically i have like my little wood cutting  board all right and that’s fine because you   know it’s okay but in the u.s typically it’s not  good to use wood and we can’t technically in the  

Kitchens you have to use plastic only and the  reason why is because the wood is porous so it   actually in it helps the growth of bacteria such  as salmonella and e coli when you’re cutting   meat or fish so you can’t really mix this  isn’t a good thing so we have to use plastic  

The thing about plastic ones is if you get a cheap  plastic one um actually i think i have one yeah   sorry for the sound so when you get a cheap  plastic one like this it’s cheap it’s usable  

I use it when i have to when i’m in and when  i’m in need to use it but if you notice that   when you start slicing when your knife is sharp  or like mine there will be little bits of plastic  

That come off of it and you eat this so this is  just one thing to keep in mind this plastic the   one that i’m cutting on is specifically for is  restaurant quality and it’s actually a little  

Too small for me but this is you know it’s also  a little thick this is a spanish cutting board   but it has little rubber pads on the  bottom which i’ll show you in a second   so it has these little pads if you can see  that yeah too high right well after i uh  

Dumped the sherlocks right so okay for the risotto  oil in the pan whoops first off what else what   see or no i’ll see hola okay  no problem okay so hot pan a little bit of oil in the pan olive oil a little more  oops okay that’s about good

Right so we have our hot sauce   puree and pan for the risotto and we  have a little bit of garnish over here so whoops what where did i  put that all right well anyway once the oil comes up to temp not too hot because  

You don’t want the shallots to burn  you’re just going to put the shallots in okay and now you can see these little rubber  pads yeah you see so this doesn’t it still   slides a little bit but not that much and if  you don’t have this well take a little rat or  

A little chef cloth get it wet put it underneath  just so it doesn’t move because if this is moving   while you’re cutting something very small with a  knife this big you can easily cut your finger and  

Sometimes you can cut them off too my dad had one  accident in his life a very serious one at work   all right so we’re now at the beginning stage  of the risotto so before the risotto starts you  

Want to measure the amount of rice out i have  about 120 grams in this bowl of oborio rice   you want to measure it out and have it ready  instead of running around at the last minute   running running running and well if  you you know it’s just better to be  

Organized then again i do run a lot this is true  sometimes you forget this happens to everybody right so you’re just going to cook there  is the shallots until they turn clear   you can add a little bit of salt right now not  too much because we’ll finish the risotto and  

We’ll balance it at the end but right now a  little bit of salt to help flavor the shallots   let them cook the other thing that’s  dirty the other thing is that this spoon   is specifically for making the risotto yeah this  is a spoon that’s well they say in the kitchen  

That this won’t break the kernel the rice when  you’re moving it and this is an important thing   i used to get yelled at because i would always  have a spoon on me i always had this spoon   and i would always use it to make the  risotto because i’m running around too much  

And i didn’t have enough space in my  station for this spoon because it’s big   and i used to always get yelled at in london  for use not using this risotto spoon but yeah   it works a lot better but still if you’re in  a pinch you can use the normal spoon it’s okay  

Especially if you have to make a quick riso um  that’s how it is the other thing is that we also   normally when you go to a restaurant they  don’t typically make the risotto from scratch   if they do this is more authentic they typically  parboil the rice beforehand dry it and that way  

You have it ready so then you can make a risotto  in like three to five minutes more or less so you do not want the shallots to brown this  is important just clear once the shallots  

Are more or less let’s see can the camera see  more or less like this they still have a little   bit of color but more or less like this now  we’re going to add the rice add the rice in  

And you can tell that this rice saborio  has it has starch no so we want to well   not necessarily fry the rice but like the  paella you want to like saute a little bit   to warm the rice up for me it’s at least warming  the rice because if it’s cold well it’s not  

Necessarily cold but if it’s cold you add cold  stock you’re everything that’s cold it’s going   to take longer to make and then it’s not going to  be as fast so let this cook for at least another   minute or so just occasionally stir it if you’re  enjoying the stream remember to hit the like  

Button and subscribe to the channel if you’re not  already subscribed uh so guys i we’re changing   cameras huh yeah so we’re still getting a feel for  it um well i hope you’re enjoying again next time   we’ll be a little more punctual like i said  because this time today well we were setting up  

For like what since 12 o’clock literally almost  five hours setting up ah the camera’s gonna go   there no the camera’s gonna go there oh it’s good  there the power now i have to go get another cable  

Now we have cables running here there had to move  my i had to move my computer into the kitchen yeah more than one all right so  okay so whoops sorry jim so um right would you rinse the starch off the rice before  cooking not the result not the arborio no no  

No that’s no this is important all right  i’m gonna take this off the heat because i   have to open the wine let that cook and i’ll  while i’m opening the wine i’ll talk to you   so arborio when you cook something like  oh let’s say when you’re cooking jasmine  

Jasmine rice has a lot of starch in it a lot  you have to wash it this is very important   very important several times um for but  when you’re using a boreo this is a no no   always you never do that you need the starch  to then help well amalgamate or emulsify  

The mix because if it’s not if you don’t emulsify  it or then your risotto is not going to be creamy   and this is another thing some people don’t like  it say yes creamy others do it it all depends  

On your taste but you don’t wash a boreal  rice basmati you can if you want but i don’t   i have a good recipe for basmati too that’s a  dry basmati that’ll stay for the same principle no no no rinsing that’s a big no-no for  spanish rice too right so rice is hot  

Let’s let this come up to tim again this is a  good thing about using an induction the only   bad thing is that i have this like uh what is it  i keep thinking in spanish all right so i have  

No i have the um well the habit of shaking a pan  or moving it and i can’t because this is a glass   top again this is a force i have it so i always  try i have to stop myself from doing that so

It starts to you hear that little sizzle sizzle  now you add the wine and you can add as much one   as you want i typically add for about 100  grams more or less half a cup more or less

Now if you are going to parboil the rice then  from the moment that you add the wine from the   moment the wine touches the pan you put a timer  on for 10 minutes and once that’s done the timer  

That’s finished you can add a little bit of stock  just a little then that’s done you could take the   rice out lay it flat onto a tray and then put that  in the fridge that’s if you want to parboil the  

Rice for later on so like tomorrow after tomorrow  et cetera et cetera if you want to keep cooking   and like continue cooking just keep cooking  that’s it so once the once the rice reduces   it’ll start to develop this stickiness because  right so rice reduces when the wine reduces it’ll  

Start to develop the stickiness because it has a  lot of sugar and because we’re using sweet wine so   once it reduces you add a little bit of stock and  this is the cooking process this is the start of  

The cooking process so now for the next 20 minutes  i have to try to come up with something otherwise   is this going to be a boring show because  risotto is constantly stirring this is important yeah it is always white wine now funny  though is that i remember a day in lyon when  

We had banquets going on and i had to make risotto  and my sous chef uh soothian by accident he took   a bottle of red wine yeah by accident and he  did the same thing right now and he used just  

A little bit he used the cup for so many grams  and he about had a heart attack he was like   he’s like and he said no no no no because if  you do use red by accident it’s not a problem  

Especially if you’re going to make say a darker  risotto it’s not a problem you can pretend that   it didn’t happen but when you’re making a white  risotto like say a garlic risotto which i have   to make some time that’s very important yeah  because the color will show up a little bit so  

After the rice comes to more or less this  consistency is reduced as you can tell it’s   starting to cook now let’s see the stock is  hot just keep it warm now i’m going to add  

A little bit of stock and i browned the chicken a  lot with this stock as you can tell it’s very dark   i’m just going to add a little at  a time and it’s just going to cook

So this is the point because i have a lot of  flavor in the stock i also have i also salted it   and that’s why we don’t want to add  salt yet we added a little but not   too much because it’s going to uh well  the other things will add to the mix

While you’re doing that see i’ve got the video  yeah you do both at the same time uh see well   wait a minute uh let me okay james prepared a  little clip of like making the stock that he made  

In advance and we can show you that clip and  he can just talk you through the process that   he went through while we play that too  yeah see i think i have to see it though  

Okay all right so like i said brown the chicken  yeah you’re going to cut all the mirepoix and the   celery and then the carrots as well as the onions  you join us get it in the pan and you want to  

Saute everything yeah you want to have a little  bit of color on this if you’re making a brown   stalk i threw some herbs in added some purified  water as well as the carcass and then you just  

Cook this literally for about well you cook this  into the uh bones ball often as well if you want   to darken it you use onion skin because they they  are used as a die cook this for about two hours  

Sieve it then you’re going to put it in the fridge  to collect all the fat because the fat will rise   to the surface and that’s it it’s simple a  homemade stock is very very good because one   you’re saving money when you buy a whole  chicken and two well you can you can add  

More flavor to it than the normal stock  that you buy from say the grocery store   now the important thing whoops you okay  okay so the important thing though when   you make the reason is to continuously  move it continuously and as this is cooking

I’m gonna add just a little more stock taika says  um little question please how much does it take   the rice to cook for a risotto well how much  stock i guess so yeah how much stock yeah  

It’s not it’s not too much of it’s not too much of  time as much as like no no no it’s not necessarily   a mass well yeah the amount that’s what i’m  saying uh the amount could be more well it depends  

When you’re using bomber rice it’s like a three  to one ratio risotto more or less two two or three   but again it depends on well  how much rice that you’re using   but yeah about two or three times the amount  of rice to stock for a boreal but then  

Um well then you also have to count or take into  account the amount of wine that you add because   i could add the bottle of wine for me it’ll  add a lot of well it add a lot of sweetness  

A little too much but if you add more wine  you have to adjust for the levels of stock right so as this is cooking away if  anybody has any questions or comments   uh now is the perfect time because i  have to just periodically move the rice

Yeah we love your questions guys keep them  coming and we’re happy to answer them here no everybody’s watching your mom said  the audio is great we got salidas and easy peasy delicacy somebody we like  to watch on youtube she says it looks yum  

Oh thank you well we haven’t finished yet um i  think that’s because like i am on one mic and   james is on the other mic so when i switch my mic  on you’ll probably get a little bit of dual audio  

If you’re talking at the same time but that’s why  i switch my mic off um when i’m not talking so   you don’t get that so i don’t think there’s much i  can do to get around that at the moment maybe not

Right so right now is the there’s the boring  moment for the risotto it’s like very boring   just keep adding a little bit of stock  period whoops periodically to the rice oh thank you guys so for the next sorry  jim um for the next time that we do this  

Uh well i have to come up with something else  risotto is easy because at least this allows me   to have a little bit of time to speak now because  you know whoops it’s going a little too fast

But next time we’ll come up with a i  don’t know we’ll make like a nice dinner   if we can or maybe breakfast it as well so i’ll  send when we’re ready to do the next live video  

I’ll send a little post beforehand to give  you guys a few options to see what you want   again it’ll be something easy but it’ll be  something that well you can either have breakfast   dinner because or maybe lunch i don’t know  give the option either that or i can also do  

Another uh well not a cooking video so much  as a technique video that would be cool too see yeah yeah okay right so but yeah it’s like  great if um you guys have any feedback and things  

That you’d like to see in future videos it’s  always great like when we did uh the collaboration   video we said that if you wanted to see let’s do  anything like that drop it down in the comments  

Section like either while we’re live or post live  you can still go and leave a comment you know   there’s all kinds of different cuisine james has  been like all around the world from america france  

And here in spain and london so london too no  london no london london i learned a lot in london   i i did i have to admit and the next time i go  back i want to see all my friends that i still  

Have in london so working at burner’s tavern then  i also have i saw friends working in lyon at the   casino that i worked at which the casino that  i worked at had a michelin star restaurant  

And the banquet kitchen was with the michelin star  restaurant so we had a team of three and then they   had the michelin star team as well and we worked  i used to do a lot of mise en plus and work for  

Them and then when we needed their help they  used to help us because we would have banquets   of literally a thousand people going there’s  three of us that made everything from scratch   three and it was french cuisine as well so we’re  talking about a lot of work in a lot of detail  

So no that’s fun and then of course here in  barcelona um i i think a lot of my friends are   still working right now with the whole situation  it’s been a little hard for everybody and well i   wish him the best because right now it has  been very difficult in barcelona because  

It’s normally full of tourists and this past  year you can tell that it’s completely changed your dad’s the old london boy so  some of that must have come through   at home yeah yeah some of that british cooking  must come through yeah well no my dad studied  

Uh well he’s he learned at the dorchester so  he he was taught all french cuisine but like   french cuisine high cuisine so that was the day  that he had to do six months of say like garnish  

Six months of the butchery six months uh in the  fish being a fishmonger working with a fishmonger   but that was the old days when you had to go  through like apprenticeships and you had to work  

Now you have to go to school and you have to pay  a lot of money to go to school to then work for   a normal wage so no yes definitely if you want  to work in the kitchen it’s definitely a passion  

That you have to do does your dad make a good  mean fish and chips though oh yeah no he likes   fish and chips say he does see but typically  in at home when you normally have like a roast  

Yeah no we have lots of roasts sunday roast sunday  roast i mean you don’t have the yorkshire puddings   because that’s you know but uh yeah we do  chicken brussels sprouts parsnips carrots   all the veg i don’t know if my mother’s still  in the chat or not but she’s like a big fan of  

The yorkshire puddings even though oh me too i’m  i’m not a big fan of the old in in in the uk it’s   a funny thing because you can use the yorkshire  pudding as a dessert as well as a series it’s like  

It’s like a pancake basically yes it is my dad  always like like to have um the yorkshire pudding   after the main course or an extra one made and  put to side after the after the dinner and he  

Put some milk on it or some syrup or some jam  and actually have like a yorkshire pudding has   a pudding uh well no the yorkshire puddings if i  remember correctly yorkshire puddings used to be   they developed from the drippings yes you use  the tree they used to use the dripping yes from  

The meat yes from the actual roast really  developed that flavor yeah no it does huh   our best the guy that made the best yorkshire  puddings in burner’s tavern was our guy from   valencia all right say in the spaniard wow no  he would make the perfect yorkshire puddings  

They would be this tall but perfect they  wouldn’t drop on you they’d be perfect for a good breakfast oh good okay yeah it’s  easier for me too a good breakfast it’s less   work seriously uh well i have an idea we can  do something i have to think about it but i  

Have a few ideas no beans on toast no no no  no no we can do better than beans on toast right so it like i said risotto’s one of those   dishes that takes a long time you’re just  continuously stirring stirring stirring

Ty’s got a bit of a comment he says that meal prep  would be great for those who are on the fly you   know like one day like once like prep say five  things for the week or something like that yeah  

Yeah no that would be good actually well we may  do that i may make a normal video about that too   all right let’s see so when the rise you can  see that white bit in the rice it’s still  

White in the kernel yeah in the center it’s  not cooked yet you see it a little bit this way   okay here oh okay so you see it’s still white  it’s it’s still cooking when we’re about  

When we’re a little more then we’re going to add  the puree we’re going to add a few tablespoons   and actually i forgot one thing i forgot  to saute the uh to make the uh shiitakes   yeah okay well jim can you  take over for a little bit  

Yeah yeah well do you want james back no  no that’s not yeah well okay i have to see okay i’m just going to turn my audio on and  turn james’s audio off a minute while he just   does a bit of cleanup and he’s going  to sort out the shiitake mushrooms here  

Um but yeah if there’s any any more questions  keep them coming or just let us know   any any feedback feedback is great  um it helps us improve and make this   live better um as we go along and  that’s kind of what we want to do um

Just hope hopefully the stream is looking good  the quality of the you know the picture the   sound everything’s looking good for you having  a few little technical glitches as we go but   trying to iron them out on the fly this  is like the first time we’ve all done that  

Um got easy recipes says hello  everyone hello to easy recipes um you’re good yeah yeah okay sorry so with   these little mushrooms what you can do is  you’ll get a little mushroom okay so with   these little mushrooms what i like to do here  is i’m just going to cut off this little stump  

Yeah well you can use a parry knife just a  little bit these are not the best mushrooms   they were on there well this is all that the  grocery store had that i went to yesterday it’s  

The the end of the week so you typically typically  get uh well whatever you can so nice and flat   and i cleaned them as well so they’re nice and  clean i’m gonna take just take a few of these   going to get the pan hot

While whisking the risotto as  well yeah two things at once i’m going to put a little oil in the pan we did we did have a gym cam  set up early today but like   with the position we’re in right now it  wasn’t quite right so we took it down  

At the last moment so like in the future we’ll  we’ll get jim cam people are people are asking next time we have to james is a lot better  to look at than me though so that’s why i put  

Three cameras on him and not on me i know all the  pressures on me don’t worry about it here so um   right so anyway you’re gonna put the top side down  first in the pan when it’s hot come on pan get hot  

Right sizzle sizzle it’s hot put the mushrooms  in uh this type of pen you can tell that the   there’s a little like bubble in the middle or  it’s a little bump so all the sauce will go to the  

Sides all the oil goes to the side so this is the  it’s not necessarily necessarily the hottest part   when i’m using this burner but  it’s the best for the camera melissa says she always pulls her  risotto probably five minutes too early  

So nice advice on when to know all  right it’s happening when to pull it   right now so i’m gonna take a little bit of the  puree that we did i’m gonna add i’m let’s see  

Two uh three tablespoons just going to mix when it  gets to the stage where it starts to like you can   tell it’s becoming al dente this is this al dente  this is the point that you want to add the puree  

This is important because the puree  whatever puree that you’ll be using it has   uh what has butter in it now on the one  hand you have some people that put the   butter in the in the beginning because it  adds flavor to it on the other hand when  

You talk to most of the chefs is that’s a  big that’s a big no-no so it all depends on   well who what school of thought you came from  but typically you put the butter in at the end is also an italian thing

Oh was worldwide but no so okay so risotto  apparently the same thing with paella resort i   have to have to wash the mushrooms so the risotto  traditionally came over i believe during the moors   when they started conquering spain and this added  a lot of influence they brought the rice with them  

Um and at the time uh the dish supposedly  developed a risotto itself supposedly developed   in milan or in the region of milan this is the  story um and it’s typical i mean in the north   you have they use well more butter because in  the south they use more olive oil it’s like  

Spain and the north is well no in the north  of spain is still like oil but in the south   of france it’s more olive oil and in the north is  more butter because not all of france is butter oh i have a little bit of  rice stuck in my throat so

Right the risotto is just simmering right now   i have it on low to medium  heat and it’s just simmering and these little mushrooms you want a little  bit of color on the top again when they’re done flip them real  quick and then take them off the heat  

And then quickly as i didn’t have it prepped  quickly into a little towel you know that’s it and we have alina’s kitchen with us  hi james everything is looking great   oh thank you just need to clean up a little bit so  

We have about i think about five minutes  before the result is finished more or less so yeah if you’ve got any questions right  now would be a good time to throw them in right so when we get to the end stage of  the risotto the last bit the last part

I just keep checking their eyes online oh no i need to do that this is about as  online as you’re going to get right now sadly yes if you have to add more stock  just add a little more stock  

That’s how i like the risotto nice and creamy  right now yeah oh it’ll be creamier after that   i like how the starch just really really  helps develop it as well well it does well   the starch with the butter but this is the  funny thing is like for me when i first saw  

Uh paella well i knew about paella but when  i actually came here to see how they make it   and i saw the proximity as well as  of making like a thousand risottos   thousands and thousands of risottos are you guys  getting a green bar on the screen when i switched  

Like over there for a second  i don’t know why from time um how does it feel not doing the  cooking it feels good not to cook   there’s quite a bit of stress juggling like all  the three cameras and all the software and all the  

Switcher no trust me i know yeah so it’s nice when  you don’t have to cook yeah but it’s fun it’s fun all right so about three or four minutes left on the risotto   now again it depends on the people when you have  the riesl and it has just a little bit that little  

Kernel or the center of the risotto is just is  it white just by a little bit it depends some   people like the result of maybe a little more  al dente the rice some like it perfectly cooked   and then of course when it’s perfectly cooked  you have to eat it like now because otherwise  

It’s just like oh it’s like the paella it’s  going to overcook this is why normally when you   when you order a paella or you order risotto you  never order it to go like after and get a little  

Doggy bag you know at a restaurant because  it’s not the same after you have to reheat   it just keeps cooking oh yeah no it does and once  it’s cooked it’s cooked okie dokie almost there almost there how is everybody doing huh i don’t  even know what time it is because i haven’t really  

Been watching um oh it was about an hour no 6 22  yeah in spain at least yeah but no about an hour that’s too good spot on yeah you were  all entertained you’re all enjoying it okie dokie so it’s been a quite a nice  sunny day here in spain today it’s nice  

That the weather is returning to us again so it always looks sunny where elena is in her  kitchen yeah in a in an amazing garden no no i   thought it was hawaii the first time i looked down  no seriously because i lived in hawaii never mind  

It looks tropical but it’s california no kelly  near cali yeah well california is sunny as well   depending on what no it is sunny the south is  sunnier than the uh okay melissa’s leaving us   now she has to sign off says love this live  and we shall get a big bite of this risotto  

Thanks for having well thanks for dropping in  and spending some time with us i believe it’s   breakfast time over there still yeah well yeah  no thank you melissa take care have a great week oh yeah thank you dad yeah i’m not  making results although when i come home  

No i’m serious i like risotto but i’ve had so much  i’ve made so much of it in my life cooking that   you get to a point when yeah you appreciate  it you like it but that’s the limit no more california yeah southern cali  oh i have family in san fran

San francisco has uh climate to it so  when you go there it’s not necessarily   warm your mom said she’s decided oh really oh cool i’ll be getting dad to replicate  this when i’m over in spain next  

I don’t i don’t know if i’ll do it as  good as james but i’ll try i’ll try and this was the point sorry jim go ahead alina  wants to know what will you cook when you go home  

Well today i don’t think anything because i made  a lot of risotto but when you go home to the   states oh oh i don’t know i i haven’t been able  to barbecue in like what two years since the last  

Time no serious i miss barbecuing a lot because  the places here typically you don’t have a balcony   you can’t put a barbecue on that it’s illegal you  can’t put the barbecue on the roof terrace either  

So you’re stuck one one thing that we do have here  in spain especially in this region as well we have   we have a thing called calcetada which is like  so we have a vegetable called kausauts which is  

It’s kind of like a leak no no no no like big uh  scallions yeah so we say leeks yeah like like like   a small leak yeah so what they what they do is  in the calcitadas they will be barbecuing i mean  

They get through loads of that stuff it’s like  tons and tons oh no i used to make kel salts in   london i used to have those with they used to go  with a duck but typically you can have uh romesco  

Salsa with it but there’s also a sauce that  they use specifically for the cow salts   and i don’t i haven’t made that one but um no well  it’s different i mean i like the casseroles when   they’re with things but you’ll see them that  they’re very dirty yeah you’ll put them on the  

Barbecue line them right up on the fire until they  are charred black i mean like you burn them then   this is the messy part you have to clean them  and typically they dip them literally the end  

Into the sauce that they are eating they have  something to cover them like a bib and then   they just eat their cow sauce i mean it’s it’s  basically like going to one of the uh barbecue  

Yeah it’s like somebody thinks about it a little  bit of chicken wings yeah you have to hold them   really high up and then like yeah but it’s and  your fingers are so black by the end as well again  

All right but what we do get here instead of like  all the barbecues as well there are some like   um public areas and not just one just  outside of barcelona as well where they have   like barbecue areas where you can take your own  meats and any charcoal and you can use the bbq  

Things out outside of barcelona so yeah you don’t  get so much in the city but you do get some like   provisions to do barbecue but it’s not the same  here no no it isn’t it’s definitely not the same  

No all right guys so we are literally it’s like  just close enough just let’s just al dente so   just to save a little bit of time because  we’re going to be like i’m going to forget  

I’m going to drop a little bit of butter in now  just a little and you’re going to fold this in   yeah it’s still cooking right now it’s still  cooking you’re just going to fold the butter in   and keep stirring as it starts to melt  this will add a creaminess to the risotto  

Now if you want to make it extra creamy you’re  going to add some like mascarpone or a butter   that has even a heavier fat content to it and  when i mean add the butter i mean add butter  

You don’t know seriously though when you’re in  the um when you’re in a like english kitchen the   amount of butter that we use and cream that  we use for things even in the french kitchen   it’s amazing how much you go through what’s your  take on seasoning your risotto because like when  

I’ve made it in the past because i i’m a massive  fan of black pepper yeah so even at this stage   i’m like throwing in black pepper do you just like  leave it right to the last minute or what was it  

Typically i don’t add black pepper though to  it typically no typically for me it’s salt and   then whatever puree that i’m going to use or um it  just depends on which risotto because for one the  

Risottos that i made in london they had to be well  we had to go buy the recipes or the chef’s recipes   so if i were to make say a garlic  risotto you make the garlic puree   oops you make the garlic that’s  okay that’s okay you make the

That flavor and you add say salt to it you  may add some other seasoning but typically   with butter i’m sorry butter with risotto it’s  my personal preference most like it depends   so hopefully you’ll like this  no no no no no no hopefully yeah no i like pepperdine okay

Okay well if jim can talk for at least one more  minute i can fix the rezo a little bit if there’s   anything i can do is talk um the sp asthmatic  chef said he put you online on facebook too  

Oh thank you and he said it’s a perfect risotto  oh thank you elena says she loves san francisco   um and he says thanks for doing this too well  thank you thank you for watching for coming by   and watching yeah that’s great another  thing if you have to if you run out of  

Chicken stock you can add a little bit of water  and it’s cheating but you know it’s how it is   i guess when it’s this cooks yeah it’s not going  to change the flavor profile too much no no i mean  

You know especially if you tasted this stock  that i made it’s like strong like flavorful like we said earlier if you’re enjoying  the stream smash that thumbs up button   share it subscribe if you’re not already  subscribed i’m sure most of you are thai i  

Don’t believe you are subscribe subscribe to  the channel i know what i know my mum is so and like like we said earlier as  well if you have any suggestions we   we’ve been asked to do meal prep we’ve  asked maybe um a big breakfast or  

Some kind of breakfast that we got there if  you’ve got any suggestions what you’d like to see   specifically on a future live video please let  us know it’s funny with this if you want james  

To do a dance well you mean you might have to  pay for that and then we can get him to do a jig   i don’t have my bagpipes because i  am a piper so i have my bagpipes and  

I used to know i used to compete quite a bit i  also still have a lot of friends piping chris   who you’re watching yeah it’s we used to have  a lot of fun piping at the highland games

So this is the hardest bit it’s like the  last minute you’re always waiting for it and   if anybody does do a super chat at some point  then i think yeah james will have to dance a jig   it’s like it’s like on twitch when you can  make somebody do something if we get like  

Enough super chats and we’ll promise that  like we’ll get james to dance a jig live on here oh in the last minute come on rice and to answer the question from tai like a long  time ago in the stream chat yes it does smell  

Really really really good in here yeah because  i mean i’m you’re used to it yeah i’m used to   it after no serious it’s another thing  so when you’re cooking and you go home   yeah you have i’m sorry so when you’re cooking  and you go home you have you smell like food  

It’s like all the food that’s mixed together you  smell like it your clothes smell like it your hair   everything absolutely everything so it could be a  good thing depending on what you’ve been cooking no no they’re too loud i think we were playing  at what was it for a soloist you’re playing  

At 120 decibels minimum wow and you have the  three pipes you have the base the two tenors   the risotto is you know last minute okay so the  two tenors then you have what’s called the chanter  

And the blowpipe yeah so um no it’s a whole thing  it’s very technical literally half of the work   for piping is maintenance literally half and then  the rest of its technique because you know after  

A while you have like you’re playing it like more  or less 40 psi that you have to push the bag under   your arm and then you have to play for like yeah  and keep blowing so you have to use your abdomen  

In your diaphragm you have to really really  practice well i think i’m one of those people   that can actually appreciate you know we’ve  spent a lot of time in the family and yeah  

I know there’s a lot of british people that can’t  stand the sound of bad pipes i i really like it um james you’ll have to open a video sometime playing  the bagpipes in a cool location on top of tv table  

Yeah but now here’s the problem is that piping  is a very uh it’s a skill that you it’s a finite   skill you have to continuously play and practice  because if you don’t you lose it seriously the  

Other thing is after a while you stop because a  lot of pipers have this problem of being able to   blow the or fill the bag you keep spitting in  the beginning because your lips are not strong  

Enough to well just to stop that from happening  but no you really have to work on your fingering   and your playing which is what we call fingering  is the well the technique that we play with so   i’d like to but it’ll take me a  couple months to get back up to par  

So alina if you follow james on facebook you’ll  see that he has wore the kilt several times yeah   yeah no no is it is it a making sense is it  making some tartan no no no no no no no no no no  

No um if we were speaking about one of my well  hope yes because on the whole side of my family   it’s scottish irish scot okay a little more  butter right so we are there we’re done

Question yeah when are you traveling again yeah i  like to i like to know that question too that’s a   great question all of us would like to know when  we’re traveling again technically we could make  

A video about it but youtube’s a little technical  with you know the whole thing going on so it will   be demonetized immediately if i say anything  about it but i can say is that on the one hand

Um i think we’re gonna have to have extra  paperwork to leave and enter spain i think because   the eu has said that it’s a requirement now so if  that’s the case well we all have to go to get the  

You know the little you know medicine and then  we have to have the little paper that tells us   that we went and et cetera et cetera so i don’t  know we’ll see how this year plays out so your  

Mom says yes in the videos of you yeah i know i  do too all right so when it’s at this stage yeah   it’s at this stage creamy this is the stage  that we’re going to add the parmesan i have  

A nice block of palm and i’m just going to add a  little bit in yeah grated is better but if you’re   slicing it using a potato peeler you  can as well it’s not that important   and then what we’re going to do now  going to mix this give this a final taste

And voila that’s it if it needs salt you can add a little bit of salt because the parmesan has salt so you  don’t want to make this too salty   and technically you can add even more butter  but i don’t have any more so that’s it that  

Was literally one block of butter yes right  all right so more or less this is good if i   need a little bit of cream but a little bit of  water to stretch it the thing is with risotto  

When it’s hot it’s fluid but the moment that  it starts to cool it will become like cement   and this is because you use the amount of butter  cheese cream everything so it’s more or less   like this that’s the risotto it should  lay flat now we’re going to plate

Um one moment let me move the cutting board let me move all the stuff out of the way yep okay the plates clean yes  all right just put that this way like this okay give me one second  i need to cut some more parsley oh thank you oh thank you

So technically you you want to reheat the  little mushrooms that you cooked but right   now it’s not that important because well  i’ll reheat them later for us afterwards   so now what we’re going to do is we’re going to  plate so um let’s see how do i do i’m right-handed

Right no no no it’s okay it’s okay it’s okay  right so just a quick little plating guys   nothing nothing too fancy nothing nice and as  you can tell the risotto is starting to thicken   this is because it’s starting to cool so again  you add a little more liquid a little more stock

And that’s it yeah i can shake the ball and this was something quick that i put  together so i it’s not that nice but something you know just a quick little risotto the other thing is with a mushroom risotto um  

The thing is with the next time  jim next time i’ll get a camera hey okay so with a mushroom risotto you can also  add a little bit of truffle black truffle or   truffle oil that goes very well with it very very  well those two go hand in hand with each other  

But this is just a little i  don’t know i’m playing around   something silly okay well i don’t know voila  all right you know it’s funny is that when   you see plating uh it doesn’t look that nice but  anyway when you see some platings of like you know  

Teca or any other michelin star restaurants  they take years sometimes to come up with okay so but they take years to come up with the  ideas for plating and they put a lot of effort  

And time into it and you can tell when you go to  a michelin star restaurant because it looks nice   i mean it looks like nice um so when we have  to make these youtube videos you know typically  

You’re taking less than five minutes to make a  plating or a dish yes and in the professional   kitchens we do heat the plates um if we were  in our house i would but right now this oven  

Is not the best oven so there you go one moment  a little bit of oil okay voila there easy risotto which one this yes okay it’s moving a little bit  okay so more or less like this no yeah can you see  

Whoops that way no wait it’s the opposite yeah  this one’s wrong uh no no that one is not good   maybe this one the big one down the second one two  okay i can reach focus but i think the first one’s  

Better the only thing is you have to adjust the  camera little bit higher yeah like that like this it’s a bit bright but yeah it is a  little bright oh it’s not the best angle   go back to your other one which one i don’t know  

If you just tipped a little bit yeah it’s moving  that way now it’s a little liquidy yeah it’s too   dark oh wow sorry guys on the final shot no  i’ll tell you what we’ll take a few photos

All right okay so jim is fixing the second  camera so what we can what i’m going to do   is i’ll take a few photos on instagram the recipe  it’s down below the amounts are different because   i’m cooking for more than just two or three  people and then i’ll post this on instagram  

As well and then also update thumbnail as well  so you guys can see this you’re good one sec yeah if i wait like maybe 20 minutes  it’ll be like a rock then i can tip it   but that one should be better whoops oh yeah  a little better let me get focus on that

Moved there we go let’s see there you  go all right all right anyway guys   next time anyway guys next time i’ll try to make  i’ll try to make it a little fancier a little  

Nicer but this is a nice and easy dish very nice  and easy and i would recommend a little bit of   truffle oil or some shavings of black truffle to  go with it that would be very nice it adds a lot  

Of flavor to it if you like truffle parmesan  a nice parmesan adds a lot of flavor as well   a little bit of parsley some mushrooms  some shallots etc etc so if you have   any last questions guys at all any last  questions because now’s the time before we  

Before we go because this is going to  be overcooked otherwise and we are a   little hungry today we spent the whole day  setting up so i i want to uh sit down and eat   they say it’s delicious delicious looks delicious  tasty nice and creamy looks great oh thank you  

Guys video today looking so good elena said it  was much better we’ll have to work on the final   shot cam we’re gonna have to work on it and well  later on yeah we can get another camera down the  

Road and ali alina says always parmesan oh yeah  yeah i know i love parmesan it’s very tasty   all right so are you done jim i’m good that’s it  all right thank you guys for thank you for first  

Of all our first live video yeah thank you thank  you thank you for coming thank you for staying   and watching and commenting and interacting  we’re going to do this or we want to do this um  

And what bi-weekly no if we can so next week it’ll  be a normal video and then the following week   hopefully if everything goes well we’ll do another  live cooking or another live cooking video if not  

It’ll be a normal video but we will continue with  the live videos this is something that both of us   want to do like i said jim is a professional  videographer photographer not so much today  

And and i do the cooking and then later on we  can you know we can do things extra things and   improve and have people on cooking jim can cook  one day as well and we can rotate and switch so  

This is the idea that we want to do but next week  this is a big week for me i have to stop all my   youtube uh yeah and i have to go paint so next  week’s gonna be a hard week for me and then after  

That we have to move and this is the only reason  why i say in two weeks it i think we’ll do it   but i’m not sure yet so until then though for  now it’s a yes we’re gonna do it in two weeks  

Until then guys thank you very much jim do you  want to say anything yeah just one last thing   remember down in the links below this video you  should have all the links to like facebook and  

Instagram and all that kind of stuff and instagram  is really good place to follow james so you know   when these um live videos are going to be  taking place again on facebook we put out   all the notifications so yeah it’s like  follow him on all the social medias yeah  

And then you’ll know exactly when we’re gonna  go live hopefully in the next two weeks we’ll   be back and then the two weeks after that we’ll  be back so yeah a big thank you for me too really   again guys thank you very much take care  stay safe and until then enjoy your week