Italian Chef Reacts to Marco Pierre White Mushroom Risotto

Here we are again with a new reaction to my friend Marco Pierre White... what can I say, this time I must admit that he did a good job even if for me he forgot two great and super important ingredients for the success of an excellent risotto! What do you think about it?
💯 Follow this link to watch my mushroom risotto video recipe:
• How to Make CREAMY MUS...
#risotto #reaction #vincenzosplate
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@vincenzosplate]

This video is proving that Michelin Star Chefs are not the best. Every cuisine needs to be studied carefully

[@daniellehain5291]

Enjoy your content alot!! Will always remember your carbonara recipe! Just a shame that it's hard to get pig cheek here! But it's a beautiful recipe :)

[@archer8849]

actually he gave up his stars a long time ago

[@user-vu6ik7sw6j]

Maybe you should have studied the original video before making this reaction, this is clearly sponsored by knorr and you know that by now surely. And you said on your risotto video that any stock is ok, but because a Michelin star chef has used any stock now it’s a car crash? Love your content but the way you try to big brother Michelin star chefs on Italian cuisine is ridiculous.

[@user-ui8sy6no3l]

@@user-vu6ik7sw6jI agree he judges everyone’s cooking and always says whatever there making is wrong it gets annoying after a while

[@Jessejrt1]

Also, the man is cooking for the masses, not a 3 star michelen restaurant. He's dumming it down quite a bit. Just remember, this is the guy that would walk out of the kitchen and throw people out of his restaurant for asking to have something omitted from his recipe.😂

[@jeweetzelf734]

How do people still not understand that Marco was SPONSORED by Knorr??

[@vincenzosplate]

Okay, but what about the other steps that he did wrong?😅

[@Lonewolfnocub1988]

And has been for Years.

[@davepoke]

​​@@vincenzosplate perhaps criticise his masterclass version of risotto rather than one that is made for the masses that can't cook using a sponsored ingredient and supermarket ingredients that's the one you should be looking at

[@zidliddy4358]

So you are suggesting that by accepting a sponsorship it is okay to recommend products/methods that you would otherwise avoid? Most of us are interested in the invaluable culinary knowledge imparted by genuine masters. Integrity counts.

[@davepoke]

@@zidliddy4358 perhaps you have the luxury of affording the best and the time to make your own stocks and maybe are a competent cook, most aren't and this video is aimed for those, I personally don't mind the stock pots, makes things easier for me as I'm not a particularly good cook nor do I have much time however the critique is of his cooking not his integrity (which may or may not be questionable) so I suggested the masterclass version which is him cooking at a higher level,

[@KezzaTianzun]

You said on your own risotto video that you can use any stock. So why are you bashing him for doing what you said?

[@Blackbooks78]

His Knorr videos are easy to pick apart. Marco is making cooking relatable to people who are scared to try these things and don't have access to top end ingredients. I know he is endorsed but those stock pots/cubes are actually really good for what they are.

[@allnighter2011]

I actually found his Knorr series very helpful... he actually gives a lot of great tips for home cooks in those videos... I also found it helpful that he pointed out which things you can take liberty with, so you don't feel like you screwed up a meal if you didn't follow the recipe religiously. People joked about those videos, but indeed as you said, he made it relatable and shared a lot of skills that anyone watching for learning purposes can pick up easily.

[@stephengardiner9867]

I am of "two minds" when it comes to Marco's videos. I have no doubt that what he creates tastes damned good. He didn't get those Michelin stars by making dog food. I think that I (and many other) erred in expecting a Michelin star chef here when he has chosen to morph into a very knowledgeable home cook... (unusual, to say the least!). He uses ingredients and techniques that are not beyond the means of the normally, slightly inept household cook. He does , occasionally, do things that would have the old nonnas in fits. Not my favorite chef/cook but would that I had his skill and knowledge!

[@EnemyofCredulity]

I don't recall Chef Pierre White stating that this was authentic. I play around with recipes all the time. I only get mad if the person claims authenticity and then it's not authentic.

[@nancybyrd2221]

His show was sponsored by Knorr thus he uses it for everything. He probably brushed his teeth with the stuff. Now, call me crazy but when I soak dried porcini mushrooms I save the water, freeze it. When I have several containers, thaw and then reduce to a nice mushroom stock to use in porcini risotto. Imagine! Using porcini stock in porcini mushroom risotto! Oh my!!

[@vincenzosplate]

I can see why he used stock, but why didn't he put butter and parmigiano at the end? 😅

[@nancybyrd2221]

@@vincenzosplateHe wasn't being sponsored by a butter or parmigano company? LOL!! Cheers Vincenzo!

[@Jessejrt1]

I dont know if this is sponsored or not...but be very interesting to see the difference between this and what would come out if he was cooking at michelen star resto. I Love a good demi glace, but im never going to pay 200$ for ingredients and take two days to make one. I'll buy the knorr pre-made.

[@markbrown7968]

Vincenzo is awesome. But here's an idea for rehydrating mushrooms. Try using wine, or even porcini stock to rehydrate them. Since they're soaking up liquid, it might as well be flavored liquid.🤐

[@nancybyrd2221]

@@Jessejrt1It's too easy to make your own fresh stocks at home. I flat out refuse to buy factory made stocks. Just doesn't have the same flavor or richness of homemade. BTW, he was sponsored by Knorr. in youtube, type in 'pierre white knorr' and you'll see what I mean. It's kind of disturbing.

[@Andinus3000]

Hold up here Vincenzo! You said 2 years ago in your mushroom risotto video that you recommend vegetable stock, but you said and I quote "you can use any stock you like". I'm confused and would like an explanation, because I have been using chicken stock in all the risottos I've made since.

[@jerfsjourneys]

It's called being a hypocrite. It's not the first nor will it be the last time he criticizes someone for something he's done. These videos get him views and engagement

[@dropthehammer1360]

@@jerfsjourneys well, I do believe that he’s admitted to overreacting for the sake of views as well, so there’s that.

[@ericeandco]

Think his point was if you’re making mushroom risotto the chicken stock would dominate and the mushrooms are no longer the main theme.

[@Andinus3000]

@@ericeandco Well, I understand that, but what I want know is did he not believe that at the time of his original video and has changed his mind? Or is he just exaggerating his feelings about it now? Because my family and I have enjoyed every risotto i've made with chicken stock, even if it was mushroom risotto. So my question is, how important is it really?

[@Andinus3000]

Even though it's just $2, I'm a little disappointed with no response for a super thanks. My question is genuine, I'm not trying to call you out or troll you.

[@GeordieGeo]

I've worked with loads of great Italian chefs from Rome, Tuscany, Puglia, Naples ,Lazio.not famous but they cook with love and passion better than all those these celebrity chefs

[@vincenzosplate]

I bet they do! Italians cook with love and passion, that's the only way we know 😊🇮🇹

[@angkhoanguyen6114]

But Marco Pierre White is a literal professional chef that became a celebrity chef.

[@Sniperboy5551]

Marco Pierre White is a world-class chef, don’t just bandwagon around bashing him

[@GLH8]

MPW did a load of commercials for Knorr in the UK about the time this would have been recorded.

[@ralphjas3725]

Chef looks not very interested in his own risotto, he looks tired as well.

[@Angelicwings1]

He probably IS tired

[@herczeus9341]

He was the youngest chef to ever win 3 Michelin Stars. He taught Gordon Ramsey and Heston Blumenthal among others Michelin starred chefs. He is considered the Godfather of modern British cuisine.

[@riel1822]

Also at 18:57 he says “that butter gives it its richness”. So he did put it in, just didn’t show it at the start haha

[@vincenzosplate]

But he should have added them off the stove,

[@chrispatmore8944]

When I do a pumpkin risotto, I start with onion and dried porcini that have soaked in water for a while then add that water to the risotto to give it that nutty flavour that dried porcini brings. And lots of grated pecorino at the end.

[@vincenzosplate]

That's how it should be done! 👏🏻👏🏻👏🏻

[@soucianceeqdamrashti8175]

He is basically sponsored by Knorr. It would be like you would be sponsored by Barilla to show their pasta and other stuff.

[@FiendishlyDelightedSefto]

They're stock pots are pretty good tho

[@narvul]

@@FiendishlyDelightedSefto Maybe you never watched what's actually inside: Ingredients Concentrated chicken bouillon (60%) (water, chicken powder), salt, vegetable fat (palm fruit), sugar, yeast extract (gluten from barley), chicken fat (2%), flavourings, gelling agents (E415, E410), garlic (0.4%), carrots…, colourants (caramel & carotenes), leek…, maltodextrin, parsley… (0.1%), antioxidant (rosemary extract), white pepper. …Sustainably grown. It's not even stock but based on yeast.

[@vincenzosplate]

I would only partner with brands that I use and think that are great! Integrity is important in life!

[@soucianceeqdamrashti8175]

@@vincenzosplate , sure I agree, but how many such good brands showcase their stuff to an international audience? I think as viewer it is also hard to know the real story behind the brands. Some clothes are made in Italy but made by Chinese workers in factories on Italy. Also alot of Italian brands are not easily found abroad or found at a good price. Guancale in Sweden costs around 40-50 USD/kg. Good pasta brands can be costly if you are a family of four or five. I do buy good brands but not all time. It's the same with cheese. I usually switch pecorino with local Swedish cheese as I find the taste better for Carbonara.

[@FiendishlyDelightedSefto]

@@narvul fresh is usually what I make at home so I know what's in it

[@alexbennettbenefit366]

Love the video

[@thepieguy4522]

Digging deep in the barrel of videos now. How far back in time is this?😂

[@natrixxvision6997]

14:57 One thing I remember from my visit to Italy several years ago…we were on a bus tour. We stopped off somewhere in Campania and right on the side of the road was a vendor selling an infused chili oil that was thought to be an aphrodisiac.

[@allnighter2011]

The Knorr part was really the job he was paid to do, to basically incorporate Knorr in every popular meal, and although people turned it into a joke, he actually incorporated it where it fits and where it would be convenient for a home cook to use when in a hurry... other than that, his videos were amazing for anyone who wanted to learn, not because of the recipes, but because of all the tips he kept giving on every aspect of cooking.. even more, I liked it when he pointed out which parts of the recipe aren't set in stone and that you can take liberty with...

[@lara-marieborg488]

Caio Vincenzo. We love your videos and we follow a lot of your excellent recipes 🍝🥰 we would like to purchase your book (if it is out yet 🤷🏽‍♀️😂). Can’t find any links available to do so. Was wondering if there is/ will be somewhere we can buy it off of you directly maybe through the link on the shop? We are in Malta 🇲🇹Thank you and keep educating people. The world needs you 🤩

[@frankmansour362]

The best mushroom risotto I do is a slight variation of yours. I use dried high quality mushroom mix, heat it with water to reconstitute it, I use the brown water that dissolves as stock. Unbelievable taste. I also used Baldo rice and it is very good.

[@vincenzosplate]

Very well my friend! It sounds delicious 👏🏻👨‍🍳

[@slickrick7572]

You know he's paid to push that.

[@vincenzosplate]

Yeah I know but it will never make sense for me!

[@Ganimoth]

​@@vincenzosplate It just has to make money. Which it does. And by that logic it makes sense... in a weird way

[@aris1956]

@@vincenzosplate Dear Vincenzo, it may not make sense to you, because you don't make any money out of it. For him instead who makes a lot of money with those things, it makes a lot of sense ! Try to be realistic. People today for money also sell their souls. I think you should know that too.

[@dimitrimouflard2362]

The problem is not Knorr, because Knorr has vegetable stock and even mushroom stock ! The problem here is the chef

[@ericeandco]

And you tubers are paid by clicks and Amazon stores. What’s your point?

[@toriless]

His stock is NOT warm, do not use cold stock like he did, the rice stops simmering of you do.

[@jezzermeii]

I was wondering, and I might be wrong. When I cook risotto, I tend to cook everything *but* the rice beforehand. In the same pot, of course, to keep the flavours there. I cook all my ingredients first and then add the rice and stock (slowly) until it gets to the right texture on the rice. Is this correct, or should I cook ingredients separately?

[@vincenzosplate]

Cooking all the ingredients together in the same pot can indeed help infuse the flavors more deeply into the rice. It's a traditional method that many cooks use. However, some prefer to cook certain ingredients separately for precise control over their texture and flavor.

[@jezzermeii]

@@vincenzosplate Thanks for the info! :)

[@v8don498]

Thanks Vincenzo! I’ve cooked nearly all your recipes. All turned out great. Could you do a video on making a Risi e bisi? Also, what are your thoughts on good quality coloured pastas? Thanks for all your hard work and good positive message around traditional cooking

[@robertmarsh8334]

I'm thinking of trying to make a risotto with either a butternut squash or acorn squash from my garden at the end of the season. I'm interested in seeing if it works well or not. The idea of vegetable stock and fresh Italian parsley (all from the garden). What do you think? Any tips or something I should do? (I am going to be following your recipe for the base)

[@jillians1138]

Oh man this had me laughing with all the times you said “what’s wrong with you?” Your reaction videos make my day hahaha, you need to see some of Gino D’acampo and his banter with Gordon Ramsay, the funny side of those two is always entertaining PS I made a risotto for the first time last month and omg… that is my newest comfort food 😋👍

[@1240enzo]

I must admit when I make a mushroom risotto, in the past I too have used chicken stock (but at least I made my own), however, these days I use a combination of the water from the rehydration of funghi porcini which I always add plus bought mushroom stock. I never bother with veg stock. From my experience the use of the combination of these stocks works a treat. Also, I have only ever used arborio rice, I have never tried the other varieties, given they are quite a lot more expensive and to date I have been perfectly happy with the arborio rice. Maybe you could explain what the differences are to us. I too like thyme over parsley with my mushrooms but I would use butter to cook them not olive oil. I generally add the parsley to the risotto near the end of cooking as the flavour otherwise gets lost.

[@el_dogetaco812]

Vincenzo, these videos were made when Marco was sponsored by Knorr, he did this entirely for money. He can definitely make an amazing risotto but the knorr sponsorship was nothing but a cash grab.

[@vincenzosplate]

Well, shat about the other steps that he messed up? Not using butter and cheese at the end? 😅

[@ericeandco]

Doesn’t mean you can’t make a great risotto with knorr.

[@toriless]

Sage and Rosemary are VERY strong flavors, use extremely sparingly, most people use way too much Lavender as well.

[@TimeWalkyr]

The chicken stock market crash? 😄

[@vincenzosplate]

😂😂😂

[@slothape]

Its a cheffy restaurant thing to put chicken stock in everything.

[@tile-maker4962]

The reason Marco says it is your kitchen, do what you like is because he realized Michelin stars use to dictated what he should be like and did something about it.

[@mvdillman]

Vincenzo was really stuck on the chicken stock on this one lol

[@vincenzosplate]

Well it just doesn't go😅 He should have used vegetable stock instead

[@lukehemsworth3686]

Yet missed the fact he wasn’t using hot liquid.

[@dropthehammer1360]

@@vincenzosplatehow does chicken stock not go with mushrooms? This doesn’t need to be a vegetarian dish.

[@beaudowns51]

@@vincenzosplatewho gives a fuck? It works perfectly fine with chicken stock

[@EvL--_--]

Please make as close to that risotto and react to how it tastes, I don't think its bad 😂

[@E.La.Vo.Ie.]

Hi Vincenzo✌🏽is it ok to use veal stock? -Eric from Quebec Canada

[@lilquiz1301]

My only reaction to the Michelin chef is “Cripes dude, put that hair in a net.” I was envisioning his risotto with a strand of his hair in it. 🤢🤢

[@JaniceDAgostino]

Yes!!!

[@vincenzosplate]

Well noticed!

[@kylebeatty7643]

100%

[@marksimpson2321]

A lot of people as usual on criticising MPW's use and promotion of a certain product. Why shouldn't he? He was a successful highly-decorated chef and he currently speaks a lot of sense about the value of people including Vincenzo encouraging more people to eat better by cooking for themselves and using better products.

[@vincenzosplate]

Well at least he could have done the next steps correctly!

[@kylebeatty7643]

I also do not buy the idea that home cooks can't use correct technique because of "waves hands." Add Marco is not a home cook but he's using his Michelin stars and TV notoriety to push weak technique. Why? I think it might be because he does not respect home cooks.

[@cdsentone3832]

Here is an idea - in place of chicken stock you could buy some dried mushrooms and rehydrate them in water, strain the water through a cloth to keep out any dust, and use the water from the mushrooms to make your risotto. Then you have actual mushroom risotto rather than chicken risotto with mushrooms in it.

[@davoap1268]

The last time i made and tasted a risotto, it tasted grainy, and I believe I made it wrong. Is that because I didnt add enough stock or water, or does it take longer to cook compared to rice?

[@lvrm6]

Love The Godfather pasta shirt Vincenzo!!

[@vincenzosplate]

Thank you! If you want to have one too you can check out my website! 😊

[@fingersfinesilver]

This is part of an advertising campaign. He sold out. I spoke to a chef that he trained. "It's like Beethoven selling mouth organs!"

[@Blackbooks78]

A master musician like Beethoven would not have looked down his nose at a gifted player regardless of the instrument.

[@KezzaTianzun]

Here on Vincenzo's Mushroom Risotto video he tells you to use any stock you like. Then bashes Marco for using any stock he likes. kzbin.info/www/bejne/bpLOZJ-Lrd6Sr7c

[@louislouis5290]

apparently “in italy” okay Vincenzo

[@bobbicatton]

I like your suggestion about the truffle paste. I will look for some to try👍😊

[@vincenzosplate]

Hope you enjoy👨‍🍳😊

[@jascough]

All the video proves is that White was doing this recipe as part of an advertising campaign for Knorr. He's also well known for pointing out that home cooking should be simple and tasty, which this is. Real truffles when you've come back from work??

[@carrieullrich5059]

One truffle with a grater isn't hard to do. ❤ You don't need the entire thing.

[@michaelschroeck2254]

In my culinary journey i have always strived to learn the “ authentic” way first. But as a simple homecook i actually go with “what tastes good?” And that is the most important thing.

[@vincenzosplate]

The problem is that he didn't follow some basic steps in making a risotto. So I don't know how good his risotto tasted

[@user-kx6qw2nd8v]

I remember seeing MPW do the Knorr jelly cube stock advert. It’s a short cut for the home cook especially those who aren’t confident cooks as it’s already done for them - I doubt he would do this in his restaurant 😂 Garlic, thyme and parsley is a good flavour combination for dishes 😏 UK - lots of types of mushroom are sold in supermarkets 👍

[@AlexanderGkamanis]

I have to defend Marco here, because I adore him, his philosophy and he taught me many things about how cooking works. I never sat and followed his recipes of course, because the point of his videos is to give some people that cant cook an idea of how to do it. He definitely knows how to put butter and parmigiano at the end, they just didnt show it like other risotto videos... It's just about him talking and promoting Knorr. If someone wants to really learn from him, he has some other good videos.

[@dropthehammer1360]

Shh! Stop making sense!

[@tinamorgan5099]

I have a question if he wanted a deeper flavor. Then why not use dry mushrooms to make a mushrooms broth. That makes more sense to me. I don't understand his thinking.

[@quezcatol]

I agree that before you do your own version, learn to make the right one first- then you can sya you dont like it, or wanna change it. but for people making dish x and then changes things with it, dont say you didnt like dish x when you never made it as it was supposed to be.

[@vincenzosplate]

That's correct! We first have to learn how a recipe should be made and then add your touch to it!

[@dylanstarr9061]

This man would lose his mind seeing me add red wine vingear to the liquid to cook the rissoto in

[@Sniperboy5551]

Vincenzo, just try his recipe. I think you’d enjoy it. Water tastes like nothing.

[@tangoangel2782]

In the US, one can usually find many different kinds of mushrooms in the supermarket.

[@vincenzosplate]

Yes, you guys have tons to choose from over there.

[@TruBluYahoo]

I don't mind bertolli EVOO. Vincenzo, you should maybe review some other brands and make some recommendations.

[@lmpeters]

He already made a video where he reviewed several brands of olive oil.

[@DeviantmindOG]

He should dehydrate dried mushrooms and use the water from that to infuse his risotto. be glad he didn’t use a stock pot, because he’s known for that sweet knorr money

[@vincenzosplate]

Using knorr in this recipe was a very bad idea 😅

[@jiranma]

REhydrate.

[@beaudowns51]

@@vincenzosplatewhy?

[@billps34]

Marco used to have an advertising contract with a certain company. Every video that ended up on TV was basically an advert for that company's product. People have slagged him off for years because of this.

[@rkk578]

MPW knowns food really well. These are basically Knorr commercials for the general public. Don't forget that this is aimed for the general public in the UK, where cooking is not exactly a national hobby. It also has to be considered that the general public doesn't like food which has no familiar favours in it, therefore you need to adjust it for that. It cannot be too expensive either, because the branding of the product would not be in line with the advertisement. Although Marco was the first celebrity chef, he's very different from the others. He worked for free in fine dining restaurants for about a year at the start of his career while he was extremely poor just to learn everything from food.

[@Dnic4ux3]

Vicenzo is wild for this one. These marco videos were designed for home cooks to cook easier. My man is a 3 star Michelin chef, he knows how to cook the real deal for the right context lol

[@JohnLowell-xs8ro]

I agree Vincenzo completely.

[@KirkhamWesham]

We can't get fresh porcini mushrooms in the UK unless you go foraging in the woods and country parks. We can get dried, but they're obviously not the same.

[@anthonyreginato4350]

I’ve eaten at a few Michelin stars, restaurants, and all I could say is, it’s all showbiz

[@vincenzosplate]

Nothing beats like a home cooked meal, right?

[@anthonyreginato4350]

@@vincenzosplate come on over I’ll cook for you if you’re ever in San Francisco

[@thijsvanburenlensinck9204]

Hello Vincenzo, I need your advice! I’m in the Netherlands, taking care of my 84 year old mother with dementia, together with a Croatian caretaker. For French recipes, I bought her the book (in English) by Stephane from KZbin channel The French Cooking Academy. For Italian recipes (pasta’s!) I would like to buy her a similar book (in English) about the Italian kitchen! I don’t need a complete coverage with 500+ recipes. I’m looking for a (well written) book with some (40-60) good recipes! Can you recommend a title? I would be so grateful! Kind regards, Thijs

[@rongreg7160]

I'm of course not Vincenzo, but I am recommending the first two cookbooks of the "River Cafe". Easy Cooking Italian recipes. Even thow the owners were 2 very well off English Ladies, they studied the Italian kitchen very authentic.

[@pdubb9754]

I made a mushroom risotto with stock last weekend. Tasted good. I'm sure I broke other rules too. Cooking is pretty forgiving.

[@louiseed1321]

From I understand salted water is used for a risotto no need for stock if you have a mushroomy and onion amalgamation, and usually we can only get arborio rice here, and don't be angry but I have used sushi rice that I had in the cupboard, it was not bad at all, but I am no way a master of risotto! I do a great rice pudding! Hehe!

[@amcgowan1970]

i hear what you're saying Vincenzo. Basically you have to know and understand the rules before you can break them. Same with poetry!

[@JBPCL]

Vincenzo, how do I go about sharing a KZbin video of someone cooking an Italian dish to see if you will do a reaction video?

[@vincenzosplate]

You can comment the link here so I can check that out and add it on my list.

[@JBPCL]

@@vincenzosplate kzbin.info/www/bejne/Z4nGdphtiLOcpLMsi=awfbMFYKHcZneT1S. This is from the Brooklyn Brothers Cooking Channel. Their recipe for Cacio e Pepe.

[@DuxLindy]

I use chicken stock. the mushrooms I can get in the grocery store don't have an amazing flavor and the stock i make has a lot of vegetables, so it helps. I think it's fine to alter based on preference, but I'd probably be more careful about harder to get ingredients like wild mushrooms.

[@xofmetleh6618]

Is it wrong to do your own twist in an risotto?

[@60frederick]

I take the Swiss cheese Sbrinz…. Thank you very much, Vincenzo, for sharing your video with us.

[@mateuszz9032]

MPW also shot an unsponsored video for BBC on mushroom risotto. Here it is: kzbin.info/www/bejne/ip_EpH6Li8menpY

[@RenghisKhan]

Be careful when you buy truffle oil, the cheap ones have no truffle in it whatsoever but a substance derived from oil, like diesel or gasoline and the taste is horrid.

[@vincenzosplate]

I am not a fan of truffle oil to be honest 😅

[@RenghisKhan]

@@vincenzosplate Neither am I, I do like truffles though but contrary to porcini, Ik can't pick them myself. But I thought it worthwhile to warn people against using the cheap stuff. It tastes like a used bicycle chain. 🙄

[@natrixxvision6997]

21:00 I’ve seen other videos where Italians say that if it’s a mushroom risotto, don’t add the cheese.

[@vincenzosplate]

Maybe it was a risotto with seafood, because cheese goes well with mushrooms

[@natrixxvision6997]

@@vincenzosplate Maybe

[@dropthehammer1360]

@@vincenzosplate so does chicken stock.

[@justgame5508]

Being a bit nit picky with this one. “No stock in a risotto” What? Yes there is

[@davidmaisel8062]

The mushrooms are the focus of the dish. I agree with Vincenzo, a good vegetable stock and parsley. When I make vegetable stock I like to use the off cuts of mushroom with the sofrito.

[@vincenzosplate]

Thank you for your support! 😊

[@The_Chef2511]

It's almost morel season where I live. I can almost taste the risotto I plan to make.

[@vincenzosplate]

Which risotto are you going to make?😁

[@GreyDingo]

Oh, Vincenzo! What's wrong with stock in a risotto? I have to say that risotto made with stock tastes better to me than one without. But then again, I'm Maltese, not Italian 🤔😅

[@darth_ohma]

14:30 Gordon Ramsay in Master Chef used to say he would fire any chef uses truffle oil and Marco Pierre White was Gordon old instructor

[@abdul-hadidadkhah1459]

"Alidentey" 😂

[@bensgalley1368]

Now I'm going to sound crazy. But I think when someone learns to make a dish associated with a certain culture. While it is perfectly fine to make your own version. I do believe you should only do that after one has learned the basics. This is why I like channels like Vincenzo's as he will explain the traditional versions to you. As well as the technical and reasons for why some of these things are done. As I believe one shouldn't experiment until they have a suitable understanding of the basics. Else ways you get videos like Jamie Oliver making Ramen without using actual Ramen noodles.

[@nilsbrown7996]

Vincenzo I’d like to come down and sing Neapolitan songs in your kitchen.

[@mateuszz9032]

2:43 "roast guinea fowl or roast pheasant"

[@catherinedavidson7145]

Love risotto. Was delighted to discover pumpkin risotto. Tarragon and mushrooms is a great combination - but not in risotto! 😂

[@vincenzosplate]

Which risotto is your favorite?😊

[@catherinedavidson7145]

@@vincenzosplate asparagus!

[@pettemoore812]

both are wrong. I would use parsley AND thyme. The chicken stock is not bad, vegetable stock may be better with suateed Leeks insteadt of chicken broth.

[@spoudaois4535]

Fresh Porcini mushrooms aren't easy to get in the US. At least not in my area.

[@vincenzosplate]

If we can't find fresh porcini, we have to go for the second best option

[@moogman5]

Marco is using a recipe for home cooks to use who don't have the time or energy to make a michelin star level dish and Knorr is paying for these commercial videos so he has to use their product, which to be honest works great in all pastas, rice, soups, etc. There's nothing wrong with promoting a good product...Knorr is great and has been around for almost 2 centuries for a reason.

[@vincenzosplate]

It's not just about Knorr, la mantecatura at the end of a risotto is crucial. The risotto needs butter and cheese at the end! 😊

[@kylebeatty7643]

Have we just found the new spokesKnorr?

[@ronjohnson2760]

Idk, the risotto recipes I have seen usually call for vegetable stock. I agree with VIncenzo. I think that chicken stock is a bit much, and adding thyme is going to overpower the flavors of those amazing mushrooms you put into it. Personally I would use shallots in it but thats just because I really like to use shallots and they have a milder flavor than a standard onion and clover of garlic. Because shallots have a more delicate flavor profile, working with stronger ingredients like garlic and thyme as well can make it very tricky to get that balance right.

[@December151791]

va fangool Pierre!

[@civicinfluencers8117]

Would you make a Fra Diavolo Sauce with calamari?

[@vincenzosplate]

Mmm that's actually a nice idea

[@brennanhilsher9276]

Great video! Good helpful information, thanks again as always!

[@ericgilbert8114]

It’s the I brought great crooking to Britain dude

[@petrayonathan1550]

Can you react to Cooking with Jack making Bruschetta, please?

[@vincenzosplate]

Hey, thank you for your suggestion!

[@Shadowman4710]

Oh..God..Help...us.

[@Pacster17]

Bro, watch his BBC Masterclass Bolognese recipe, not the one from when he was sponsored by Knorr. He kills it. Stop dragging this man's name through the muck, you walking Italian stereotype

[@btbd2785]

So true some herbs are just too overpowering, that they take away the flavor of the other star ingrediants!! " Mama-mia", LOL!!!

[@helenswan705]

Like the video and all your thoughts. Do not like the advert interruptions. How about keeping ads to beginning and end?

[@vincenzosplate]

Thank you for your feedback! I'll see what I can do 😊

[@pianogus]

Judging by the amount of rice, looks like Marco Pierre White is cooking a single serve risotto. 😳🤦🏻‍♂️

[@AuntDuddie]

MPW needs a make-over.

[@antmac2545]

Marcos Italian cooking has always been off the mark, even though he loves to say "My Mother was Italian" when he's demonstrating an Italian recipe. Yes, the guy has been an incredible chef and legend in his day, he has also made a bucket load of $$$ but he has milked the hell out of his celebrity.

[@toriless]

OK, now it makes sense, veg stock for mushrooms and chicken for a cheese risotto, I prefer Pecorino-Romano over Parmigiano-Reggiano.

[@riel1822]

Hey Vincenzo, if you pause your video at 18:36 minutes, you can see the little yellow block inside which is the butter. He did forget to add the cheese though haha, but he did add the butter.

[@vincenzosplate]

Maybe you have a better eye sight than me because I see a piece of mushroom 😅

[@smsstuart]

As usual, I think you did a fair and honest assessment of Marco's recipe, which at its heart ain't bad. Bravo.

[@vincenzosplate]

I appreciate that! Thank you for your kind words! 👨‍🍳

[@toriless]

Does Vincenzo use any other meat than Guanciale ??

[@vincenzosplate]

Yes, he does 😁