You've got some cracked-out recipes. Fantastic content and I couldn't be happier to have the algorithm send you my way. Your success is well-deserved and I'm sure it can only grow from here!
This is a beautiful risotto! You have put so much care into your decoration. We had wild garlic in Switzerland but I cannot find it here on the Westcoast of the USA.
Wild garlic, known as "ail des ours" (bear's garlic) over here is very difficult to find but now I have a reason to look harder :) I've only discovered your channel a few days ago and I'm quite impressed because, beyond the recipes themselves, there are a lot of techniques that can be learned and applied in other dishes. With time, I had found myself mostly cooking "comfort food" (Chef John style) and your channel is pushing me to go back to more sophisticated dishes. Thanks for this :)
Majk thank you so much for your time and effort for all these videos you are doing a fantastic job, i am watching you sometime now the only thing i believe is missing is the quantity of the materials in the description of some of the videos you make, that would be extremely helpful. You rock a fan from Greece!
Yes I do it on purpose, I don't use any measurements so I cannot share any. Because I don't want people to use them. If I think you need it I make the recipe. But for 90% of things out there recipes are not need it.
Just discovered your videos chef. You have inspired me to sharpen my skills and be my best in the kitchen! Thank you for your hard work and great ideas.
congrats chef! i am a young chef in vietnam, i follow you from instagtam and to your youtube. My dream is to become a head chef of a fine dining restaurant. Although now I only work in a 20 square meter kitchen, a roadside restaurant. you are all the motivation for me to be able to learn and learn, thank you very much and hope you make many videos so that young chefs like me have the opportunity to learn. thank you! I look forward to hearing from you this comment
Congratulations on ur RUclips recognition. I hate rice but Risotto is a rice dish I would eat when cooked and seasoned correctly. In the USA, heavy cream is available and cost effective than finding England double cream would heavy cream work?
@@ChefMajk amazing, i work in a michelin star restaraunt and we make a wild garlic and courgette rissoto similar to this, it is the best thing i have ever tasted
Hi Chef New Sub here, I am trying to make tofu at home I used to 4 lemon and even vineger 🍋🍋🍋🍋 but milk won't break 😭😭😭 I tried thrice but same result what going wrong pls help
What is your favorite risotto guys? 😊
White wine risotto with shallots
and spinaich
but the risotto in the picture looks nice
They all my favorite so 🤷♀ but if I had to choose I would go with the mushroom.
And thanks for the recipe chef, looks great!👍
Pomodoro
Congrats Chef! New subscriber here. The recipes I’ve tried so far we an absolute success! Thanks for upgrading me ❤️.
Great to hear it, well done :)
Úžasný... naprosto úžasný. Zkusil jsem postupovat podle videa a výsledek byl lepší než jsem čekal. Děkuju za tvoje videa.
Dekuju ;)
You've got some cracked-out recipes. Fantastic content and I couldn't be happier to have the algorithm send you my way. Your success is well-deserved and I'm sure it can only grow from here!
Congratulations with the award! Well deserved Majk!
Thanks ;)
Thank you so much chef.. You are simply great big fan of you.. loves your plating.. Thank you chef.. Love from India
This is a beautiful risotto! You have put so much care into your decoration. We had wild garlic in Switzerland but I cannot find it here on the Westcoast of the USA.
Been watching for years. You are a true artist and chef! Thanks for the dish.
Happy you like it Justin
Amazing recipe, thank you for sharing!
You are welcome :)
Wild garlic, known as "ail des ours" (bear's garlic) over here is very difficult to find but now I have a reason to look harder :)
I've only discovered your channel a few days ago and I'm quite impressed because, beyond the recipes themselves, there are a lot of techniques that can be learned and applied in other dishes.
With time, I had found myself mostly cooking "comfort food" (Chef John style) and your channel is pushing me to go back to more sophisticated dishes. Thanks for this :)
Si vous habitez en France, j'en ai trouvé à Grand Frais la semaine dernière !
That looks so yummy 😋 Instead of the mushrooms i'd put one or two Jumbo prawns, or seared scallops on top.
Majk thank you so much for your time and effort for all these videos you are doing a fantastic job, i am watching you sometime now the only thing i believe is missing is the quantity of the materials in the description of some of the videos you make, that would be extremely helpful. You rock a fan from Greece!
Yes I do it on purpose, I don't use any measurements so I cannot share any. Because I don't want people to use them. If I think you need it I make the recipe. But for 90% of things out there recipes are not need it.
Majk this looks like a forest 😍😍😍😍😍 amazing. im going to cook it now as i have some wild garlic
Just discovered your videos chef. You have inspired me to sharpen my skills and be my best in the kitchen! Thank you for your hard work and great ideas.
Wonderful , looks great.
I love Risotto all kinds.
Keep it up. Great Work my friend.
Cheers
You are the best! Thank you for your amazing work!
Well deserved, congratulations!
State of the Art, bravo !
Thx ;)
Keep your eyes open for St George’s Mushrooms when out foraging over the coming few weeks. For me, the quintessential spring mushroom! 👌
Chef you are the Best. Thank you for his chanel.
You are welcome
I love your recipes and the plating style ❤️
Also the way you explain it makes it easy to understand! Thank you for sharing these beauties
You are welcome Jasmin
congrats chef! i am a young chef in vietnam, i follow you from instagtam and to your youtube. My dream is to become a head chef of a fine dining restaurant. Although now I only work in a 20 square meter kitchen, a roadside restaurant. you are all the motivation for me to be able to learn and learn, thank you very much and hope you make many videos so that young chefs like me have the opportunity to learn. thank you! I look forward to hearing from you this comment
Keep on rocking, I wish you all the best!
@@PpunktLankton thanks u soo much
as always on top! gratulations to 100k subscribers.
Thank you :)
Congratulations on ur RUclips recognition. I hate rice but Risotto is a rice dish I would eat when cooked and seasoned correctly. In the USA, heavy cream is available and cost effective than finding England double cream would heavy cream work?
Heavy cream and double cream are basically the same thing
This guy is a genius guys! 🙂 Congratu-very-lations with the RUclips button!
Well done 😊 wich seeds do you use? I speak german and i can't understand it in the video. And thanks for all the delicious recipes
Carraway seeds I believe
yes
Very nice!!! I like it .
Congressional chef
thanks Majk love u 👨🍳
You are welcome ;)
Great recipe 😋
I love it 💕 chef ✨
Hi, i was wondering if you could give me tips on making a savory sorbet.
Wow, did not know that you can make chips from celery roots, thank you
You are welcome
Can you shrimp or some recommend protein to this? Looks great!!!
Chicken or shrimps for sure
I love risotto parmigiano. Simple, but delicious :)
For sure ;)
great recipe
Thx
Asparagus - Bon Appetit!
@5:06 - parmisan (& butter) is always added of fire (not at minimum) otherwise the so called "mantecatura" doesn't really work ....
Pork loin medallion as a traditional pork gravy(arroz) and root vegetable
Chef I'm Muslim and I wanna cook this dish what shall I use instead of white whine?
Can you substitute wild garlic for something else?
Yes but this is wild garlic risotto so it would lose the point :)
a question you never been asked, where did you get or learn this recipe from
Created in my head
@@ChefMajk amazing, i work in a michelin star restaraunt and we make a wild garlic and courgette rissoto similar to this, it is the best thing i have ever tasted
taragon?
Risotto porchini with lot of porchini mushrooms
Majku, co je to za rasu tveho pejska?
Bigl a cocker mix
👍👍👏👏
Hi Chef New Sub here, I am trying to make tofu at home I used to 4 lemon and even vineger 🍋🍋🍋🍋 but milk won't break 😭😭😭 I tried thrice but same result what going wrong pls help
😋😉😉😉😉
D
Have you heard of olive oil second to none
Never heard about something like that
No I'll take you to school today and Tomorrow and show you the ropes
🤮🤮🤮🤮🤮🤮🤮
:D