Make the World's Best Mushroom Risotto with Chef Wolfgang Puck!

I'm gonna show you how we make our risotto here. Don't make it at home. That'll be the title of the video. What GamePod says, don't make this at home. First of all, welcome back to Qatar. Thank you. It's been a while since you've been back. I know. So I just wanted to ask you a very quick question. Yeah. Your restaurant here, how happy have you been with the performance of Kats? I'm very happy with their performance. That we were voted the best restaurant in Qatar. The top 50 in the whole world over here. You guys know how delicious the food is. There's no excuse not to come on over here. I'm gonna be asking some questions. You're gonna be putting some meals together. Yep. I wanted to ask you, what did you most miss about Qatar? You know, I really love the people here. And I like the restaurant here. I like to go out to the farm here. So I think it's really a very interesting country. I love the food you have here. So maybe before we continue asking the questions, what are you doing today? I'm gonna show you how we make our risotto here. It's gonna be a mushroom risotto with black truffles. It's delicious, tasty. And you can make it at home too if you want to. But you better come to Kats because you get served here. It's an experience. Okay. Fantastic. All right. Should we start? All right. So what are we gonna start? Okay. So I have rice here. You all love rice here. Absolutely. Onions and a little garlic. So I have a pan here. Put a little olive oil. Okay. So now I'm gonna put the onions in here. Add a little garlic. And we're gonna cook that for a little bit. See that here? We're gonna add some rice. Chef, where do you get your ingredients from? We get a lot of the fruits and vegetables right from here. All right. So now we're gonna add a little verjus to it. We're gonna reduce it. How long would a meal like this take to prepare? You know, this takes about 20 minutes to cook. So what you need though, it's a good stock. Like chicken stock, mushroom stock, vegetable stock. We're gonna add the stock. A little at a time. Because we don't know how much we're gonna use. And you wanna cook the risotto and stir it constantly. Now we're gonna saute our mushrooms. Now I'm also gonna add a little butter. I'm gonna throw in a few shallots and a little more garlic. All right. And here we have some mushrooms. All right. So we've got a variety of mushrooms. A variety of three mushrooms. All right. You can see the mushrooms are getting cooked a little bit. So now I'm gonna put a little stock with them. And then part of the mushrooms I'm gonna puree. Now while people are gonna see your risotto. Yeah. If you're gonna advise people coming to Cut, like they have to try one thing, they have to. Yeah. What would it be? Well, I think if you come to Cut, you have to try our steaks. We have the best steaks in Catan. That's why we were voted number one restaurant in Catan. So, but also our appetizers are really good. Start with the steak. Yeah, you have to start with the steak. And then don't forget dessert. The chocolate souffle. Yep. Or the Kaiserschmarrn. The Kaiserschmarrn is an Austrian dessert which is really delicious. So now I'm gonna add the mushroom in here. Okay. Maybe I need a little bit of stock in here too. Put some stock in there. So I think, and I think it's a good thing what I'm doing here. Because now you're not gonna come to the restaurant. You're gonna cook at home. No. All right. So you see a beautiful puree here. So I'm gonna add that to my risotto. So that's gonna make your risotto really creamy. But also give it a lot of flavor. You know, you want the flavor of the mushrooms. Now it's all combined with our rice. How long are you gonna be staying here for? Just for a few days. Yeah, we are busy because I have to go back to LA to do the Oscars. You're gonna be doing the Oscars? Yeah. Have you done the Oscars multiple times before? Yeah, yeah. 25 times. 25 times? He's feeding the Oscar winners. And some of the losers too. We make for everybody an Oscar. A chocolate one. A gold-plated chocolate Oscar. So even if you lose, even if you come. You go home with a prize. I will get you an Oscar, yeah. A chocolate Oscar. So you think we're halfway there now? Yeah, we're more than halfway there. Okay. So then we're gonna finish it with some fresh ground parmesan. A little more butter and that's it. You can see how nice and creamy the texture is. So that's what you want. I've noticed you're wearing one of those rubber bracelets. Is there a meaning behind it? Oh yeah, yeah. Look what it says. May I see it? Yeah, yeah. Can you see this? It says, allergic to stupidity. I love it. I need one. We have parmesan cheese here. We're gonna grate it. Okay, since you've had experience, you know, with marriages. What would be your advice, you know, to the young people out there? You know, they're thinking about getting married. When she tells you something, you say yes, darling. Okay. You don't argue. You don't say, oh, maybe you'll say yes, darling. Even if you don't do it afterwards, it's okay. There you go. That's advice to live a happy life. I show you how to make a risotto and how to get married. All in one show. This is amazing. Yeah. All right, we're gonna put it a little bit on a plate here. This is the money shot. The money shot. Now, we have some truffles here. All right. So, if you want, we have a few parsley leaves. Sprinkle them around to make it nice and happy looking. And that's it. Here we have our beautiful mushroom risotto. So, how are we gonna taste this? How are we gonna taste it? Just gonna go in. Just go in? Yeah. Fantastic, Chef. Thank you so much for sharing, you know, this experience and showing the people at home how they can potentially make it. But of course, they have to come. Don't make it at home, okay? You come to catch for that. That'll be the title of the video. Yeah. Chef Wolfgang Puck says, don't make this at home. Thank you so much for your time. Thank you. I really appreciate it. So good to see you. Thank you for coming back to Qatar always and making the culinary, you know, experience here a little bit higher. Remember, don't cook, just make preservation.