risotto with wild mushrooms actually is
not wild mushrooms he seemed to stir
resort in the world with butter
mushrooms or brown cap a mushroom but
look what I my goodness me in a market
cause yes in my own Kingdom this is what
I can’t throw and the mushrooms
everywhere on this mantle and let me
show you a simple it is making a risotto
first of all opinion make sure the nicer
on onion you can have red onions white
onions you want a good stock tomato to
give them B the color mushrooms you have
one two three and four
I can guarantee you for for mushrooms I
can feed the two people dead easy just
wipe them a little bit and remove the
store I need a very good wine is the
wine you cook is the one you drinking
hey Italy will be nothing without the
parmigiano Reggiano bless them and
invented the parmigiano Reggiano make
sure with chopping onions and food Oh
onion good olive oil and make sure me
the best Alleluia drizzle it straighten
I one year with the lovely noise I want
here onions have talked to me come on
yes then let me chop the mushrooms
don’t do the mushroom to file and can be
the mushrooms chopped the roughly look
easy mushroom stew making I’ll also you
have to make sure that you use nice wood
spoon the reason why if you use a metal
spoons you can actually break the rice
sweat this is the rise I love it it’s
good
Daniel’s a sweat open up for two people
oh yes yes one end the pull over eyes
too and a full ride this is a much riser
needed for each person it’s about an
gram each good wine hallelujah
straight in one turn one the stock is
boiling now you steer it and let
evaporate the wine let the rice grab the
wine in it grab this slowly slowly
slowly and then I can actually hear it
I’m a look the rice almost talking the
rise almost try to grab it everything
that is there come on I need to that I
need to that wine evaporate there are me
I am you see a few ingredients let’s say
three ingredients yes maximum flavor
while this one talk to me
I got cut it the other one remember some
may see see a big deal if you have
enough dried mushrooms please do use it
don’t worry about it
glorious today today’s glorious today in
a Murphy coast he and the Arabella near
me no linear Terrell is the fist the
patron saint of a Sun cosmic Damiano and
you moving around if you look inside now
I’m look inside it’s all evaporated goes
in goes in goes here oh yes yes yes yes
here you master just a little drop yes
yes yes yes yes yes the risotto is
cooking we are always keeping a spoon
inside keep a steady flow this beautiful
tomorrow what are you going to do it and
it’ll be the crunchiness believe me or
not tomato is a crunchy the way I’m
doing make sure that tomorrow you get
Snowberry ripe the chopping board
it’s your copper and cut it so you
remove the seeds from inside and then
I’ll cut it too little sleep again you
cut it you go fantastic little sleep
and then you cut it for a little square
look it’s called a lovely brownish color
and the rice has start to cooking you
can see inside here can you see it’s
almost it’s all evaporated so let’s get
some more stock thanks about 20 minutes
so let’s enjoy a while enjoy have a nice
glass of wine now the risotto is nearly
ready
come on that’s gonna make it when it
come from a look at the state or I can’t
believe it
you look so Italian just a little bit a
little little little little bit more
that’s ready it’s ready is just a little
bit under cook this cook is cook it’s
just the it’s just a perfect Hey okay
ready
give me the plate okay Jimmy Scott oh
I’ll put it over let’s go so now you
close it everything you’re sort of the
traffic’s embattled be darling there I
want a basil I love it so many years so
many years did you know what met Gennaro
been wanting to cook together in an hour
fiar we’ve had a great day filming today
and this is sort of our little break
before we go and do the big baking
competition and of course for
jamieoliver.com it’s nice to do a little
bit of extra recipes bit of love bill
laughs did you see the way I was making
this result it comes along and he said
to the world with a bit of love even
when I chopped that her mother was a
heart shape that parmesan goes in
because it is part of Amalfi Coast
forget about the batter the batter is
very very very good why not to use olive
oil we need to give them be the colour
so all the tomato which are chopped it
up goes inside look this basil
just jammy removed a and what do you
want I’m gonna put a puzzle inside
lovely color
hey just gone actually let the mushrooms
the same color as the rim of that plate
green on top white and one appetito have
a look at that mr. close-up man and I
know that you want to try it at home and
you can gone havoc Troy
you
not wild mushrooms he seemed to stir
resort in the world with butter
mushrooms or brown cap a mushroom but
look what I my goodness me in a market
cause yes in my own Kingdom this is what
I can’t throw and the mushrooms
everywhere on this mantle and let me
show you a simple it is making a risotto
first of all opinion make sure the nicer
on onion you can have red onions white
onions you want a good stock tomato to
give them B the color mushrooms you have
one two three and four
I can guarantee you for for mushrooms I
can feed the two people dead easy just
wipe them a little bit and remove the
store I need a very good wine is the
wine you cook is the one you drinking
hey Italy will be nothing without the
parmigiano Reggiano bless them and
invented the parmigiano Reggiano make
sure with chopping onions and food Oh
onion good olive oil and make sure me
the best Alleluia drizzle it straighten
I one year with the lovely noise I want
here onions have talked to me come on
yes then let me chop the mushrooms
don’t do the mushroom to file and can be
the mushrooms chopped the roughly look
easy mushroom stew making I’ll also you
have to make sure that you use nice wood
spoon the reason why if you use a metal
spoons you can actually break the rice
sweat this is the rise I love it it’s
good
Daniel’s a sweat open up for two people
oh yes yes one end the pull over eyes
too and a full ride this is a much riser
needed for each person it’s about an
gram each good wine hallelujah
straight in one turn one the stock is
boiling now you steer it and let
evaporate the wine let the rice grab the
wine in it grab this slowly slowly
slowly and then I can actually hear it
I’m a look the rice almost talking the
rise almost try to grab it everything
that is there come on I need to that I
need to that wine evaporate there are me
I am you see a few ingredients let’s say
three ingredients yes maximum flavor
while this one talk to me
I got cut it the other one remember some
may see see a big deal if you have
enough dried mushrooms please do use it
don’t worry about it
glorious today today’s glorious today in
a Murphy coast he and the Arabella near
me no linear Terrell is the fist the
patron saint of a Sun cosmic Damiano and
you moving around if you look inside now
I’m look inside it’s all evaporated goes
in goes in goes here oh yes yes yes yes
here you master just a little drop yes
yes yes yes yes yes the risotto is
cooking we are always keeping a spoon
inside keep a steady flow this beautiful
tomorrow what are you going to do it and
it’ll be the crunchiness believe me or
not tomato is a crunchy the way I’m
doing make sure that tomorrow you get
Snowberry ripe the chopping board
it’s your copper and cut it so you
remove the seeds from inside and then
I’ll cut it too little sleep again you
cut it you go fantastic little sleep
and then you cut it for a little square
look it’s called a lovely brownish color
and the rice has start to cooking you
can see inside here can you see it’s
almost it’s all evaporated so let’s get
some more stock thanks about 20 minutes
so let’s enjoy a while enjoy have a nice
glass of wine now the risotto is nearly
ready
come on that’s gonna make it when it
come from a look at the state or I can’t
believe it
you look so Italian just a little bit a
little little little little bit more
that’s ready it’s ready is just a little
bit under cook this cook is cook it’s
just the it’s just a perfect Hey okay
ready
give me the plate okay Jimmy Scott oh
I’ll put it over let’s go so now you
close it everything you’re sort of the
traffic’s embattled be darling there I
want a basil I love it so many years so
many years did you know what met Gennaro
been wanting to cook together in an hour
fiar we’ve had a great day filming today
and this is sort of our little break
before we go and do the big baking
competition and of course for
jamieoliver.com it’s nice to do a little
bit of extra recipes bit of love bill
laughs did you see the way I was making
this result it comes along and he said
to the world with a bit of love even
when I chopped that her mother was a
heart shape that parmesan goes in
because it is part of Amalfi Coast
forget about the batter the batter is
very very very good why not to use olive
oil we need to give them be the colour
so all the tomato which are chopped it
up goes inside look this basil
just jammy removed a and what do you
want I’m gonna put a puzzle inside
lovely color
hey just gone actually let the mushrooms
the same color as the rim of that plate
green on top white and one appetito have
a look at that mr. close-up man and I
know that you want to try it at home and
you can gone havoc Troy
you
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