Markus bjuder in | Jesper Blomqvist | Skaldjursrisotto | Markus Aujalay

Ingredienser för 4 personer

1 kg blåmusslor
1 schalottenlök
1 vitlöksklyfta
Olivolja
2 dl torrt vitt vin
Några kvistar färsk timjan

6-8 jätteräkor med skal
2 vitlöksklyftor
2 tomater
I kvist timjan
Rapsolja

2 dl avorioris
1 schalottenlök
1 vitlöksklyfta
2 dl torrt vitt vin
Musselbuljong
Smör
Parmesanost
1 kruka persilja

—
Min köksserie
https://adtr.co/i0pSxL

Inlägget innehåller reklam genom annonslänkar från Cervera för
Scanpan
https://adtr.co/pLFB4n

Yaxell Zen
https://adtr.co/8dyAiI

Global
https://adtr.co/fPV56i

Zassenhaus
https://adtr.co/rj111b

Smeg
https://adtr.co/2Hih9B

http://www.instagram.com/markusaujalay/

Välkommen!

Winterviken – med plats för många

Fotografer
Karl Beckström
Linus Bokehsius

Grafisk form
Joachim Ljunggren, Pixeldust

Redigering
Sofia Kärrman

Producent
Ingela Widström

Exekutiva producenter
Lena Styren
Markus Aujalay

Sponsor
LIDL

Many thanks to Lidel who sponsors the third season of Marcus invites. Let’s go! The next guest in Marcus invites has a strong connection to Italy. He has been a football pro there one of our greatest footballers of all time, you might say. Jesper Blomqvist runs a pizzeria.

He wants me to prepare shell varieties. Marcus is pretty hard on me when it was a competition and he sat on the jury in the Master Chef so I got some crap for more risotto. The first time, but the second time he thought it was pretty good that way

I’m going to check him hard today. Jesper Welcome! But thank you very much! God how nice! I look forward to this. I’m nervous. How will it go? Exactly according to switched roles now. Yes, really You, you were. People were terrified of you most of the time during the program.

After the recording where you talked to Sweden’s master chef via IP. Yes, that’s where it was. It was very nerve-wracking but also great fun and educational. Really. But now it’s finally over. In the end, I found some kind of removed some of the nervousness and could sort of be more focused.

But the interest in food? Because I with when I saw how you were in it the competition in Mästerkocken then that it was like that. Then you could see that I still had a clue. You knew what they held come on, you knew what goes together and what you want to taste.

But where does the interest in food come from in the first place? Me, her. But it actually started very early with, but me I probably liked cooking quite early on, try cooking some food, but very simple. When I was very small, I had a grandmother who lived out in our spring.

I had a farm with me and they had their own cows and had their own eggs like everything. But then it was when I moved to Italy that some but really realized what this passion for food and what it

Can, what it can mean and how easy it can be sometimes if you have a good one. But what is new for you? Is it Italian cuisine then or not? Not completely new, but I had the simple pasta and meat sauce. But risotto was really about us now

Going into it, there were really things I hadn’t chewed before. Step into Milanello. It is Milan’s training facility and one of the first days we get this risotto served and I think what kind of rice porridge is this? And then I join.

Here I am sitting with Maldini. Here. I was one of them. It could be Jesper this is one of the best. This is the best rice in the world, he just says. I was okay. Doubtful. But then I start chewing and that’s the way it is.

Since then, risotto has been Where did that risotto taste? But then a classic risotto milanese was with a saffron risotto which which was magnificent as well as damn intense in super complicated. It tastes, you know, but very, very good. And then, above all, it’s a lot about the consistency.

Hahaha. And while you were at it. Risotto. You have asked me to cook a seafood resort here today. Giant exciting as I want to see what you are up to. Yes, but I think I should have seafood sour and it is

Very rarely I almost never do it because I find it difficult at home and have all the ingredients and then knowing how to achieve it with deep flavors. And now I’m getting really excited about how I’m going to see it. No ready-made bouillon cubes? No there isn’t, but it’s good.

It bodes well in any case. Thank you for offering me seafood a la Don’t trust. No, it wasn’t seafood risotto. Of course that’s why it’s good. After all, it was a matter of choice Milanese training fell and a mushroom and so I was

Satisfied because I was only a little hesitant about the one I want to remember. But you were very doubtful about the first one I had. I usually keep a pretty low profile, but I had then prodded a bit and said I’ll do it.

One of the best fruits in the world and I had to eat it. Explain the most important and I deeply regretted it. After that I kept a very low profile all the way up to the final. Because I regret it, I would say. Let’s hope this risotto puts pressure on me.

I have cooked risotto here before on Youtube, but it is clear that the consistency is important and it is very individual how you want it too. But what I think is the most important thing about risotto, that is that it is perceived as quite creamy but that it is not too heavy anyway.

That you are where you want to bring out the flavor without it being too heavy. And then that’s it. Now this will be a yes, it will be like a small snack. You don’t eat more, you have to eat it as a big main course. I will make a blue muscle broth

There because I think it is like this. Risotto Mussels are so incredibly grateful to cook broth on. Firstly, it is very cheap and then so you cook them and then you get such incredible flavors of the sea. It sounds like that. I will start with that and then I will take a shallot

And a clove of garlic and this is just to add some flavor to the broth. So I slice the onion thinly in olive oil. Here and then I usually add onion and garlic. And this is very little onion and no more is needed to add flavor on the broth. However, I usually do

Saute this a bit so that it releases flavor into the oil so that the oil will remain in the broth and then it gives flavor to the risotto as well. And then I usually put in a sprig of thyme because I think it is very good together with mussels to the finished result.

Sedan. And then I have this. A kilo of blue mussels that I have just because it’s a net which you buy and I have rinsed myself off in water carefully because it feels quite disgusting. Perhaps the most troublesome part. They have clams, which is why I almost never do that.

Wash. How careful do you have to be? Or should you now? Or the ones that I bought now, they are very wrong, they are clean. I usually just rinse them already in water and if you see any mussel shells that are cracked, you throw them away and then I put them away

In the clams like this straight down and then it’s just that stir and then I have a dry white wine and pours on two deciliters lid on. And now this will be then. Now this is just going to get a quick boil really. Then all the mussels will open.

Here I have I bought some big ones red shrimp and then I save this shell. Here because I think I’ll make a small one shellfish oil as man can be drizzled on afterwards and to bring out the zest in the taste. Then don’t forget to cook more

Because sometimes it can happen that when you cook your seafood broth and boil it down in risotto, it can become a very strong wobbly taste. So I want this to be a little more lively and fresh. Therefore, it looks grateful to make a quick oil on this exciting!

And it will be the same here and in this pan is some olive oil and a little more because that which is in the scale which is a small garlic and two cloves of garlic. Because I want a little more garlic flavor in that oil

And you might become a bit of a boss there and get to move a bit. Then it’s just frying. Yes, it’s going well. I’m a bit of a neighbor myself, helped out sometimes too and now are the mussels ready. I see that they let it go

A lot of liquid, you can also check if it’s just the sea come a letter or you so it can stand there and drip off a little. And then I have then prepared so that I have a fine mesh strainer so I can strain this broth then without and get down

Possibly some gravel and small particles so that it becomes so clean and clear as possible in. Then you can move around a bit. Touch it and I will at the same time cut down two tomatoes that going there and it’s just to give tomato flavor in that oil. Here it smells absolutely fantastic

Dad I’m putting this in now, it’s two tomatoes, one thyme Shall I go in so you can mix and move around a bit there each. Now I go in with some neutral oil in this extra for now it will be almost like boiling a broth. But yes, but only in oil.

That’s because it’s the oil that we’re saving here that we’re supposed to save. Sedan. And this smells absolutely incredible now. Yes, but tell me more about the pizzeria then or now. It is more than it was a pizzeria at first and now it is a full-scale restaurant

Where we when we start when we wanted. I came before that, then there were only a small 30 places maybe and then we upgraded it once and now we have maybe almost got water over his head.

But now we probably have almost 200 seats in the main dining room and then we have the banquet hall and then in the summer we have 150,200 places outside and great fun and exciting! And now we make our own ice cream too, which is fantastic! And we run pasta and starters

Because I don’t like pizza, like it wasn’t a part that I took. But but getting all the food from Italy feels very good. And what are the favorite dishes that you remember yourself that you have brought? What I absolutely feel there, I want to include on the menu.

Yes, also one thing and it was probably the most classic. There was pasta and tomato sauce to have for that. It was such a thing that we could eat 03:04 times a week at least if you got it. Everything as a small plate before you put the meat on

The training facility and it is there as part of it. Then we changed a little but but but. We finally have risotto on the menu too, and he makes very little of it. It is also good and for that I think that a good test is to go to a restaurant.

Try the risotto because it’s not often. It is not often here in Sweden. I think I found a good risotto at a restaurant actually. It has. Now I’m going to make the risotto as I usually make it this way. I have shallots and garlic, pan, olive oil.

But you know how to make risotto. Yes, this even though it wasn’t okay to do a second time. I think I did a little better then I put the profile right close to what I did with wool and read a lot more about it because I thought it.

But then you realize that it is also possible to vary both in wine and without wine. Maybe. Luc We need butter and cheese so not me all. But there are a thousand like that it’s fun that it can be done in many different ways too.

Onion, garlic, saute and it’s just so that it gets a little glossy and soft. Then I add rice, but I can don’t do much, it will be enough. But here it is important that you mill the rice from just that.

And why do you do it because I know you have to do it. But I know, we’ll just see again. But what is that man? What is it that you accomplish? Partly, it is the case that it clogs the pores on the rice grains slightly, which makes it easier to keep it.

That it gets it is too much, because that is the most important thing of all when it comes to and then it will be like that. Some fry this quite hard, some a little less, but it will be one different kind of taste also on and reviews of. Then I usually take

A pinch of salt from the start, not too much because then I’ll add parmesan cheese. But it’s also to get a little bit of basic saltiness into ourselves research. It must not be too much, but just a little bit. Either mine I turn on dry white wine deciliters approximately. Now check the wine.

Coca and. So now you can start adding the muscle broth and this one also contains natural salt from the mussels from here or after the sea so that they have a basic saltiness in them. But now you get it slowly, slowly add a little more broth at a time and stir well.

And for some broth you two to go with it. But the phase should be exciting, we’ll see. What will happen now is that this will boil over into the rice becomes very concentrated in taste. Should we need more liquid then if you have a little water, you take more.

Yes, because that one is strong. But under time, I can take the opportunity to grate parmesan cheese and then comes my burning question if we’re talking strictly in Italy, well you know, what do they usually say about cheese and seafood? Yes, then you say Italy, you shouldn’t have that When you

Eat a pasta, you should never have cheese on a seafood, but besides, they have none cheese in it so it’s not then either to do. I think I’m sickly sensitive when it comes. I don’t know, but it’s a bit the same. It must be so. No, you should never put cheese on it

As they are made, but does it taste good and will it be good like that? And I am of the opinion, I think it’s delicious and has parmesan cheese on one shrimp pasta or whatever it is. But that’s it. But I think it is very much about.

I have no idea how they reason. There are probably a thousand different reasons. Perhaps you don’t want the cheese to take over the flavors from the seafood, but it is very good. Yes, for sure I agree this one was exciting here. Then, of course, you can also just talk about Italians.

This is where you need to be, right? Sometimes. Sometimes you have to say things and then we do what we want in here. Yes, it is, no one sees it that we are doing screenings on this. I just have to say that I probably never got much from this either.

A sign that they like their food in Italy. I have never gotten so much written such a great article like when I won Master Chef via in Italian newspapers. Then it’s there and when they found out it’s beautiful as well. It was a really big sea. It was crap.

They called 03:04 newspapers and I got to give the victory interview. Yes in Italian and Italian. I speak that fluently. How does it eat in the US? Marcus was an absolutely incredible judge which the courses love with pizza and Marcus.

The entire jury is professional and fantastic, if nothing else in Grand in complement. It was on me too when I was here. It was a meeting and all this is done. But it was okay. We’ll have it next time, or maybe after this. But you can’t say then that we

Reach out a bit to an international audience, you can look in there. Will say it’s going great. Has parmesan cheese, has just fallen before or as a problem and special Parmigiano Reggiano and risotto kunniga Diego Costa Costa del Mare. Vad var Beautiful exactly? I’ll take care at the same time

Here to pick some mussels that we will have. I’m not going to use all of them now, but some clams we have to have on the risotto as well and then I usually just pick the mussels. Then you can look and see.

It sits, as a little man often calls it, on the kitchen table. It sits like a little beard. Yes, that’s how you take it. If you remove it in one big pill, I’ll still do it. But it gets so much better when you do. And more luxurious I really am.

But I have to say that what strikes me mostly with that and that with that I noticed in the Master Chef as well. That’s the order. Now I have to myself eat and then everything is everywhere. But here I am. It’s really sad because I’ve been killing all the time.

There is a difference. I understand that you have to have it that way when you have to, you have to have it. But then is of course it’s a matter of habit. But it’s like I usually say that it can be compared to any profession

Anyway, that you have to have a plan before you start. It’s a bit close comparable to if I were to go out and play football. I have no thought or idea of ​​what to do. I say just get out

On a field and then you drive so it works, you can’t play football for real. That’s right definitely a feeling there. Yes, yes, a little more broth, a little more broth to go better over. Yes, first that it is now the important thing comes and I step in it.

Even if it was like that then. When when you competed in the great master chef final, how nervous was when? But then there was one. It was very nervous then. Yes, it really should. I almost have to say that it was worse than a football match there.

I did have some big matches that I picked. Which in which match was the most nervous before that they played, but that was it, the Champions League final because then we had Then I hadn’t played at three or because I had a bit of an injury and I

Hadn’t played that many games at the end so my father didn’t really know. Because otherwise, you have to play a match and feel that you are in good shape there. But I hadn’t played that in three weeks and then I was going in.

Was never two or three injuries so I knew I would start the match long before and managed to think quite a lot like before. But how do you think about playing a champions like here? But then, it was big so it was the biggest it had been and it was a man.

You would like if it was just a regular match, but then you know where we were flying. Kånkar down to the stock exchange and everything around it was really different even if you tried to tell it but this is just an ordinary match, so it was very.

It was one and it had been when I had so I had trouble sleeping the day before and try. They try with the classic but yes, this will go well and positively and but that’s when it takes over is a little more anxiety, nervousness. Then it is

Difficult then and turned that I had I had tough before that match really. So I think that you are still one team and we with all the people around who should get help from it, but you still lie alone and think

On one’s own performance and like what one is going there it makes me. But at the same time as you say, you feel safe in the team and them and you feel that the others trust so and so. Then it will be much easier to get over it

The hump with your own nervousness and you feel that you have everyone else pepper one. But if you start it, you will come out to professional life. From time to time it was a little tougher. It wasn’t as much like a pat on the back if you missed without that

Where the more where. What are you doing? Come on now, toughen up! Until I moved abroad and played in Milan, I almost had never felt this nervousness and found it annoying. But then there were a few times I didn’t even think it was fun to step out on

The plan because I felt too much pressure and like that I must instead of only this which I had always had before, only the joy. And then it went well. I understand and even that had and but it probably had a lot to do with as well

The team that I didn’t feel safe and we had some problems with the whole team. Milan didn’t go so well when you didn’t get the same sense of security from it team, teammates and that’s what you think. Cooking is also very much about self-confidence. You can cook the same dish

But if you don’t have self-confidence, I’ve done it many times. You can handle this, It’s not as good if you can feel it having a bad day now, some broth is left. I’ll take the last one on a frying pan here in which we will fry the prawns in this pan

Then I can take the opportunity to strain off the oil then we have it ready. But I can say aside because there can I filter and use and maybe grab a topic. Yes for me, mother, daughter and how I do. Yes, but that’s how it is.

As long as I get to taste good, I get it too. And now there is no salt or anything in there without it is clean clean seafood lunch box. Wipe the railing clean. Then I have some parsley here which I will chop down here

So that I’m prepared so that I have everything and that’s how it is with risotto that when it’s ready, then it has to be eaten. There’s no time to eat, then it’s time to go. Then the guests must be seated to the table and you’re sitting there the shrimps I fry them

Whole then I will cut them down afterwards because they stay juicy. The if I fry them whole one in smaller pieces. Plus I’m going at the same time assemble the risotto. The will I have in the risotto. Here’s some butter too usually has.

That is absolutely the most important thing and then I turn off the plate to ensure it doesn’t start to boil when adding the cheese. Now I drive cheese, we drive, Now we drive the cheese! I think I scream and make a simple easy but so it is.

You think it’s ser and there you have that secret thing. Because here I am also then to mix this carefully and get a really airy and nice one only on this one and now do I turn off this plate as well. Fixed now I put the mussels in here as well

That they become a little warm then and then then I call for a little extra olive oil. I wipe clean for now is it time to post this and others exciting fall. Looks very nice. Do what I do, I do. I. And then after that this that will give a little extra

Good seasoning on the whole. After devout waiting. Now Jesper is blond over Jax near so then wow, what style in layout and this, this bodes well I hear. Please dad. Go ahead, Thank you very much! Thanks so much! Go for the risotto. I love to eat with a spoon.

Yes, I do and yes, I think we’re on. It was simply to taste it. Hope it will work very very nice. But no but exactly what it sounded like. That’s exactly what I find. Just that look you got from chewing and biting when it comes up is super horny

The fact that it works brings out so much. The taste of the sea tastes like that from it on in this short time in a short time. But the secret is the muscle broth and that you make a small shellfish oil that fits together

With the prawns fried on it which I also feel when I eat. Because there was wine in it muscle broth then you get an incredible freshness in it in the soup too, although it’s Parmesan cheese that accounts for the saltiness for her. I think it works great and there’s parmesan, so that’s it.

We say that now. From now on, they can drive parmesan, everyone gets enough of that. But I do as I am and have in the kitchen and it’s nice that I got to give back a little bit to you that I cook so well.

But it was fantastic fun to come and see again and to suck eat these details again and really learn. I’m going to go home and do this well yet. And the ingredients, you get that in the text below the clip on everything that I have used in this pretty much.

Just to here in peace. There is no stress. We eat everything that’s left and the team gets to taste and like thanks to all of you who watch on then I really feel like someone knows it, we’ll try it. Panorera diameter i Parmigiano Reggiano on Risotto

The valley from Läckö mare Parker Eva pianissimo see. So Now we eat. Now we eat dessert. Super delicious! Thank you! I.