Italian Chef Reacts to New Zealand Masterchef Risotto Recipe

Do you remember when I reacted to this Masterchef who made "Italian" Tomato sauce? Well this time he's making Risotto and I want you to tell me if this is worse or better than his tomato sauce recipe!
In my opinion a Masterchef should know better than anyone that a risotto could be made much better than this!
💯 Follow this link to read and print my Creamy Mushroom Risotto written recipe: www.vincenzosp...
#reaction #masterchef #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]

Should I go on Masterchef and show them how to Cook Italian Food?

[@alexbennettbenefit366]

Yes

[@yalle7288]

As a contestant or teaching chef like this guy? In my opinion seeing you as contestant would be brilliant.

[@Crochet-Quilting]

@@yalle72887288 yes, because there are many Italian cooks and chefs that cook differently. I think they all need to get together and let judges decide who knows best.

[@rishisanyal8972]

Yes

[@mckennalester2248]

Totally do it

[@andrzejmnich1285]

I would love to see a series where you remake those dishes but in the correct way.

[@pac0re]

yes that would be nice rather than sitting there crying about how something isn't italian enough

[@pointdexter5215]

All his cooking videos do that already. He's posted risotto videos before.

[@andrzejmnich1285]

@@pointdexter5215 And was that the same risotto like in this video? No? Then what's the problem. It's like saying he made already Carbonara so why should he make a video about how to make all'Amatriciana or alla Zozzona? It's pasta so what's the difference? Especially those I mentioned are very similar. Also this was a idea on a series of non traditional Italian dishes made the right way.

[@koczaioandaniel4014]

@@pac0re omg, is a reaction video

[@Sugar_n_Salt]

@@pac0re all his cooking viedos are on the channel and ther is the risotto mentioned in the viedo done the correct way so do your research before hate commenting

[@groofay]

This is why I'm grateful for the likes of you and Uncle Roger, you're debunking this bullshit that's being passed off as "authentic" on national/international TV when they should be laughed into oblivion. Don't go to some BBC or whatever channel to learn risotto when there are DOZENS of videos by nonnas to learn from.

[@vincenzosplate]

That has been my goal for quite some time now. I would love to educate my viewers about the authenticity of Italian cuisine and continue to teach you guys the proper techniques in cooking our dishes. I hope you'll continue to learn and grow as a homecook. Keep it up.

[@realaedryn]

​@vincenzosplate You taught me to appreciate traditional recipes and to care about which ingredients I should use. Your channel was a treasure for me and my friends, so you definitely did succeed in your goal, Vincenzo :) Lots of love from Russian fans ❤️

[@mikeabcable]

Irrelevant. Food evolves and changes. For instance, California role is not authentic at all but you enjoy and eat. 😉

[@ketenci12]

@@vincenzosplate what I really wonder is, how do these international MASTERCHEFS do this kind of crap and get away with as AUTHENTIC???

[@narvul]

@@mikeabcable that has nothing to do with evolving a dish but everything with not understanding why recipes are done in a certain way.

[@lol8090]

Hello Vincenzo our friend! The love that shines through Italian food can never be replicated. We cannot let the traditions die away to industry and fake recipes

[@brunooka]

I’ve seen this guy cook italian dishes before and even though I’m a complete amateur, I knew something was very wrong

[@vincenzosplate]

Hey there! 😄 It's great that you're able to spot the mishaps. We'll keep dissecting those bad recipes together. Thanks for joining us on this culinary adventure! 👨‍🍳🍝🔍

[@Sr19769p]

Great post as always! An Italian chef once taught me that the key to risotto was listening for 'the seeth and the swoon' i.e add the liquid in 4 batches over 20mins; every 5mins, you'll hear the food starting to 'seeth' in the pan - add more liquid to make it 'swoon' and stir frequently. All those peas! Must have watching Ramsay making carbonara. We often have risotto with pea, mint and feta on cool summer evenings. Keep up the great work ❤👍.

[@Tuxxy87]

This dude proves I can become a "masterchef" in New Zealand without even trying.

[@Sharky762]

You and me both and we've never even met

[@aziztarghibakkali9596]

he’s weird,teaching people the wrong things,unbelievable

[@Midnight1960]

Yes, the Tomato sauce guy from New Zealand returned, all jokes aside, its very funny how he gets everything wrong all the time.

[@vincenzosplate]

Hahahaha you’re right, this is funny

[@BaronLemon]

What's funny is confident, even arrogant he is.

[@mariaslasovicz6185]

It is sad, when a master chefs cooking is less correct than a recipe in the Thermomix basic cookbook. As someone who cooks at home fresh every day and who loves his hand stirred risotto, it was almost painful to watch. Still, I appreciate the respectful way, with which you treat the other chefs! 👍🏻

[@bringer666]

I make your mushroom risotto with carnaroli rice and it's absolutely fantastic (I use homemade chicken stock). Thank you so much for turning me on to carnaroli rice!

[@StevXtreme]

Correct approach: 1. Cook bacon and render its fat, put the cooked bacon aside and dry it to get it crispy 2. Do the soffritto in the rendered bacon fat, skip the garlic 3. Cook the rice using mushroom stock (trust me) 4. While rice is cooking, cook the peas, mash them a bit *individually* (you don't want a purée or an amorphous mass) and toast them (do not use any fat) 5. Once rice is ready, add the butter, the parmigiano, the crispy bacon (broken up by hand), the peas, and *a touch* of maple syrup 6. Combine well, serve, and thank me later

[@natrixxvision6997]

What he really should do for the stock is get a pot of water, add a whole onion, a whole carrot, a whole celery stalk, a tomato cut in half, bring that to a boil, and that’s the veg stock.

[@vincenzosplate]

Hey there! 😄 That's definitely a classic way to make veg stock! 🥕🍅🌿 Feel free to get creative with your own stock variations too. Enjoy experimenting in the kitchen! 👨‍🍳🔬👍

[@vryusvin3905]

Nice video, thank you! When I lived in NYC, a restaurant opened up in the West Village called Rissoteria. I loved their risotto. They had a risotto line where you could watch every part of your risotto being made. They also had a great take home option. They would basically par cook the rice, give you all the ingredients, and instructions. Then you'd make it at home. It was enlightening when I did that. I don't know if it is traditional, but I have made it several times (although my memory starts to fail). My favorite was gorgonzola risotto with lamb. My take-home kit had the rice, what looked like deli-sliced lamb and everything else. I put the rice in a pan with a little butter, cooked it a bit more, added some white wine. Instead of stock, I slowly added the heated chicken schmaltz they included. THAT made all the difference. Got the rice to a good place, I think I added shallots at the beginning too, then tossed in the gorgonzola. Finished it with some Pecorino Romano, fresh basil and the slice of lamb on top. That dish has never left my memory. I went to a new restaurant back then called Boulevard and ordered basil risotto- what I got was badly made soup. I will never order risotto again unless I know how it is made or I make it myself. Cheers everyone! And thank you Vincenzo!

[@vincenzosplate]

Hey there! 😄 Thanks for sharing your risotto experiences and memories! 🍚🧀 Your homemade gorgonzola risotto with lamb sounds incredible. Cheers to making it ourselves and avoiding risotto disappointments! 🥂👨‍🍳👍

[@tonythehappynerd7241]

​@@vincenzosplateI agree, risotto with lamb sounds delicious

[@tomlindsay4629]

I can tell by looking that this is going to have that watery, "not risotto" quality that comes from adding all the liquid at once. When you add the liquid (pea flavored vegetable stock!) gradually like you're supposed to, the rice starches homogenize the entire dish. Adding it all at once results in a mouth-feel that is more like soup with jarringly distinct grains of rice. Risotto should be velvety, it should collapse on the plate in a flow of creamy deliciousness.

[@Deehvad]

Never understood people's obsession with using stock for risotto. Especially from a commercial brand, who are going to load it with MSG and chemicals etc. Most people don't even know wtf is in stock, they just load it in there for cheap easy "flavor".

[@Every_Day_islike_Sunday]

I enjoyed this video, Vincenzo. I'm not a huge risotto fan, but you make it sound wonderful. I think i need to watch you make it!

[@vincenzosplate]

Thank you Joanna 🙏🏻 you should try making it again and give it a second chances

[@DeviantmindOG]

Sure, boil your pancetta in a liter of stock added all at once to the risotto. Send this man to Italy to get stoned.

[@vincenzosplate]

Hahahaha well said my friend 👏🏻

[@SGolenski]

My was laughing... When he just dumped that stock in I yelled NOOOOOOO at the same time as Vincenzo.

[@vincenzosplate]

Haha, synchronized reactions! 🤣 Glad we shared the same sentiment. Together, we'll appreciate the true art of Italian cooking. Thanks for the laughs! 👨‍🍳😄👍

[@cubanmama4564]

If he does this to risotto, I'd hate to see what he does to paella. He obviously does not understand the difference between a risotto and a rice casserole with meat.

[@vincenzosplate]

Hey there! 😄 Each dish has its unique charm, and we're all about honoring the traditions. Let's stick to authentic risotto and save the paella adventures for another time! 👨‍🍳🍚🥘

[@kadda1212]

I always just fry up some onion in butter, put the rice in, little bit of white wine, them vegetable broth, spoon by spoon and stir...and I add parmiggiano at the end. Little bit of pepper. Sometimes I put dried mushrooms in ans will use the mushroom water and broth. In any case at the end the consistency has to be "schlotzig" - that's what German cooks will always say on TV because Tim Mälzer used the word.

[@vincenzosplate]

Hey there! 🤗 Your risotto recipe sounds delicious! 🍚🧄🧈 Love the "schlotzig" consistency, gotta try it out. Thanks for sharing your tips! 👨‍🍳🇩🇪👍

[@kadda1212]

@@vincenzosplate I am glad. I make it every now and then, usually together with a piece of salmon. I will try to get the other sort of rice that you recommended and see how that turns out. :) Small random question: I was wondering whether you could present some dishes from the north of Italy, the alpine-mediterranean, like Southern Tirol?

[@OGTrashPanda44]

Came here from snapchat. I realized I was watching your videos on there several times a day! "Wait, why the hell don't I just watch him on KZbin?" Great content man!

[@gabortoth3706]

I really love your passion, Vincenzo!

[@josiemorgan5401]

I’m so thankful for your videos you show us how to make Italian food the Italian way thank you my dear friend 🤗😊👍👍👍👍👍

[@vincenzosplate]

Thank you, my dear friend! It's my pleasure to share the authentic Italian way of cooking with you. Stay tuned for more delicious recipes. 🇮🇹👨‍🍳😊

[@emmajohnson2500]

Another great video! I'm so glad you do these to show the difference between real Italian cooking and this kind of cooking. My Bisnonna taught me how to make risotto and I can hear her yelling at him, "Ma che stupido!" 🤦🏻‍♀️😂 Her language often got more colourful than that, but I dont want to get in trouble for using bad words on YT, lol! 😂😂

[@crankiemanx8423]

The sad part is he has a room full of students .this was like watching a horror movie.😳🤡

[@vincenzosplate]

I think the students know to decipher between the right and wrong.

[@francescoandaloro6164]

Great video as always Vincenzo. I have to say.....as an Italian, this is not a bad risotto. There's a few mistakes ok, but I say this is a good risotto made on the other side of the world. Plating is not great ok but I believe this is gonna taste great and we have to be open minded. Maybe because I'm not from the risotto area (I'm from Sicily), but to be fair.... it's ok.

[@shiftstart]

I’m not a big risotto fan. But this master chef just got demoted to Sous-chef because he thinks Italians aren’t watching. Vendetta!

[@cosmothewonderdog8602]

I’m going to make a vegetable risotto properly. No bacon. No garlic. Just onion, asparagus and peas.

[@samalbanese464]

BRAVO Vincenzo send this guy back to cooking school!

[@catfishcave379]

I was yelling more than you in the tomato sauce recipe video! Toast the rice first! Onions 1 garlic clove and olive oil. Bacon cooked separately while you are slowly adding the stock and added at the end with a small amount of vegetables. Way more wine - added twice like the stock… and then some in a glass for… medicinal purposes… And yes, that portion is for small children. Unless it’s the appetizer! I prefer scallop risotto or mushroom. Must look for those rice types now. Now I’m hungry…

[@vincenzosplate]

I love your enthusiasm! I'm glad you were so engaged in the video. I know that risotto is a very personal dish, and everyone has their own favorite way to make it. I'm always happy to hear different people's opinions on how to make risotto, and I think your suggestions are great.

[@60frederick]

Wow! I call myself a kitchen dummy but I have never used garlic and chicken stock in my risotto. Vincenzo, can I also call myself „chef de cuisine“? Thank you very much for sharing your wonderful reaction video with us.

[@vincenzosplate]

Yes you can! It is never bad to aspire for the very best! Continue to learn and practice and i'm sure you're going to reach your goals in no time soon. Have fun!

[@michaelg6686]

The audience are getting tortured.did you see the reaction on their faces.

[@vincenzosplate]

Hahaha you’re right 🤣 that’s pure torture!

[@tonythehappynerd7241]

Happy anniversary to you and Suzanne!

[@vincenzosplate]

Thank you so much! We appreciate your kind wishes for our anniversary. 🥳🎉

[@fingersfinesilver]

I know you love to shout at pasta videos and we love that you do. Italian risotto is my thing to shout about, and I'm not an Italian (even though a lot of people think I am). Let me tell you my story. A year after moving to the Czech republic (2007), I took a very beautiful lady out for lunch at an "Italian" restaurant. If there is risotto on the menu, because it is such a pain to make (20 minutes stirring) I always order it. The waiter bought me a plate of rice... And I became a lot more angry "What is this?" "This is risotto" "No it isn't, it's the wrong rice, and it's dry and made of leftovers" "It's Czech risotto" "What sort of restaurant is this? It say Italian." After the waiter took it back and brought a plate of beautifully cooked pasta, and we left the restaurant, we went back and I cooked risotto con funghi. One thing here is that we are not short of proper Italian delicatessens (I had fresh Czech foraged wild mushrooms that were picked from the forest, 24 month Parmesan and arborio rice, chicken stock I'd made from leftover roast chicken, extra virgin olive oil). It was the angriest I've ever cooked, which made the 20 minutes fly by. ("I will show you what risotto is!") In 2007 this was something that the most Czechs had never seen or tasted and I had make enough risotto for her entire family on her insistence (16 portions). Times have changed in 16 years. But for your information, Czech RIZOTO is traditional and basically a paella made of leftovers.

[@user-ib3gj3ty9k]

Ah, the same dude who made the “ITALIAN TOMATO SAUCE”

[@vincenzosplate]

Oh, you remember that one too! 😄 Yup, same guy, different recipe mishap. We'll keep unraveling culinary adventures together! 🍅👨‍🍳 Thanks for joining us on this journey! 🤗👍

[@Trontasia]

I guess some people learn how to make something in a different way. Sometimes a dish turns out good in the end eventhough it might be done a little different. BTW, been wanting to let you know, I finally found Pecorino Cheese. Specifically it's Pecorino Romano - & I found it at Fred Meyer. Walmart has Parmesan & Asiago, but not Pecorino & Parmesan-Reggiano. I do love Pecorino myself now. I've been using it with Tortellini, I especially like it with Spinach Tortellini. My most Italian dish is Fettuccine Alfredo.

[@vincenzosplate]

Hey there! 😄 Absolutely, there's room for creativity in the kitchen! So glad you found Pecorino Romano cheese, it's a game-changer! 🧀👌 Keep enjoying your Italian dishes, especially that tasty Fettuccine Alfredo! 👨‍🍳🍝🤗

[@stefansommer3579]

Quick shout out to Vialone Nano rice, in my opinion the best, if you can find it!

[@rishisanyal8972]

I think you should react to Joe Bastianich, Wolfgang Puck, or Gordon Ramsey Risotto next.

[@vincenzosplate]

I'll definitely add that to my list. Thank you for the suggestion

[@blatantarrogancex5378]

No . Having worked in several hotels I can say that we make risotto in a large rondo and cook it up to the last step or two . Then we cool it and finish it per order. This guys instructions would have gotten me fired at worst and chastised at best. I love the Show Vincenzo , because I love Italian food. I also make things wrong . This channel is A great way for me to fix that. Or At least enjoy a taste of Italy Here in the states.

[@vincenzosplate]

Hey there! 🤗 It's great to hear you're enjoying the channel and finding ways to perfect your Italian culinary skills! 🍝🇮🇹 Keep exploring the taste of Italy right there in the States! Thanks for your support! 👨‍🍳👍

[@MrMoscowrus]

this chef will be number 1 in the list of clowns😂🎉

[@vincenzosplate]

Hahaha I fully agree with you!

[@Digginbehindthedikes]

He just added some rice to his peas.

[@mitaskeledzija6269]

0:40 not only that Vincenzo but he put bacon that's pig meat mixing with chicken stock LOL like what the hell 😂

[@vhfgamer]

Vincenzo is going to see peas in his nightmares now. Peas in his olive oil, peas in his pizza crust, peas coming alive and rolling across his floor to bite his ankles. peas Peas PEAAAAAAAAAAAAAAAAS!!!!!!!!!!!!!!!!!!!!!

[@melancholycollie1466]

As a Kiwi, don't trust us to do Authentic.

[@goquickandiamo]

I put Italian sausage, porcini mushrooms, garlic, and italian parsley in my risotto with chicken broth that has steeped saffron. This guy shouldn’t be allowed to cook with the bastardization of risotto he made.

[@vincenzosplate]

I just wished he did some quick research on the proper techniques in cooking before actually ruining a really good dish.

[@goquickandiamo]

@@vincenzosplate I agree, clearly doesn't have an Italian grandma to show him the way

[@diorocksmetalon5993]

Wolfgang Puck is the unabashed master of risotto. This guy would be wise to look to Wolfgang's tutelage

[@jackersss147]

this video inspired me to make risotto for lunch today! what is your opinion on white wine vinegar instead of white wine? full disclosure i originally learned how to make this from a hello fresh meal and that's what they sent. i like the flavour personally but if you say it's wrong i will switch my recipe!

[@vincenzosplate]

Fantastic choice for lunch! If you like the flavor of white wine vinegar in your risotto, it's absolutely right. Cooking is all about what you enjoy. No need to switch if it suits your taste

[@chichiboypumpi]

I make chocolate ginger ‘risotto’ with coconut cream drizzle and dark chocolate shavings and sprinkling of rock salt.

[@vincenzosplate]

That sounds like a creative twist!. Keep exploring new flavors! 🍫🍚🥥

[@chichiboypumpi]

@@vincenzosplate nothing new, just a different or upscale of our traditional champorado.

[@kevingunn3005]

@Vincenzoplate I bought Mafalde pasta but would love to see what pasta dish you would make from it or any ideas please. Love your channel and off to Florence in September

[@John-yf4ie]

This guy wrecked Italian sauce!! Th only sauce we ever purchased for a quick meal is Rao's until I found out they are now owned by Cambells Soup. Anyway, we are a Greek family and use very little sauce when making Italian dishes. My dad who was a local chef in Baltimore cooked a lot of Italian dishes. My dad passed away at 86 and taught us how to make real Italian sauce. Always buy real cherry tomato's and use very little salt and mix in the basil when making the sauce. My dad even tough he was Greek, most of his close friends came to the US back in 1930's and 1940's from Italy and Greece to Chicago and NY and finally to Baltimore where they brought their cooking culture and either opened their own store or became cooks and chef's!! We really enjoy your channel!! Yanni

[@lorettashumate446]

He got his 'Master Chef' label at the North Korean chef Boyardee school of adequit food..

[@vincenzosplate]

Haha, that's quite the unique culinary school! 😄 We'll keep striving for true Italian flavors. Thanks for your support! 👨‍🍳🍝👍

[@thomashubbell8612]

I must admit that I have never had risotto. Bought Arborio rice at the Italian grocery in Des Moines (GRAZIANO’s is wonderful!). Will have to make some today.

[@vincenzosplate]

Ciao Thomas, you should try making it! I suggest you to follow my recipe if you want, you can find the link in the description

[@colddash5598]

Joshua Weissman just did a new “pasta” video today that should have had your name on it… The video includes cream AND carbonara but not as bad as it sounds😉😉

[@vincenzosplate]

Hey there! 😄 Ah, Joshua Weissman always brings some interesting twists to his recipes. Looking forward to checking out his "pasta" video. Thanks for the heads up! 👨‍🍳🍝👍

[@NathanCurtis-s4d]

I’m a chef and that is not how you make a risotto, and I couldn’t make it through the tomato soup reaction video. I feel sorry for up and coming chefs in New Zealand if this is there best.

[@Pichouette]

Uncle Vinny, how much does a "Master Chef" certification cost? Does Amazon sell them? They must be fairly inexpensive from what I've seen on KZbin 🤔.

[@vincenzosplate]

True ahah not a valid title at all

[@sheerterror88]

Love you❤ Vincenzo, your recipes are dope. Your vodka sauce was revolutionary for me!! Basil basil basil!!!!

[@shelleypalmer1549]

I'm a home chef and even I know YOU DONT PUT ALL THE STOCK IN AT ONCE....NO NO NO

[@adithyarvenkataramanan2880]

I am a vegetarian from India but i can say that the risotto looks sad. I have seen you and other people make risotto and it looks so velvety and cremy, and I have seen the italian ambassador to india make more appetising rissoto than this one on the channel one and only gulia. Frankly, this masterchef is more like a beginner.

[@basspejs]

what the difference between pouring entire stock on arborio instead of pouring a bit at the time?

[@vincenzosplate]

The traditional method of making risotto involves adding the stock gradually, allowing the arborio rice to absorb the liquid before adding more. This process creates a creamy texture and ensures even cooking. Pouring all the stock at once can lead to inconsistent cooking, loss of texture, and a higher risk of burning. While it may be faster, the gradual method produces a superior risotto with a consistent and delicious outcome.

[@jostheboss]

I prefer shallots instead of unions. I also use a bit of garlic often. I allmost always prepare ingredients separately (because they may overcook). I even use parmesan in fish risotto (for the structure), but less than usual. I know it's cursing in the church, but I have made risotto in the oven (15 minutes and 5 minutes in the stove). To be honest, I don't taste any difference. Maybe I should make the same risotto twice at the same time, one in the oven and one with adding the stock cup by cup.

[@berelinde]

In my part of the USA, arborio rice is the best you can do for risotto. That said, how are you going to develop the starch properly without the gradual liquid addition and the stirring?

[@vincenzosplate]

Hey there! 😊 Absolutely, arborio rice is a popular choice in many regions. We'll continue to explore the traditional way with gradual liquid addition and stirring for that perfect risotto texture. Thanks for your input! 👨‍🍳🍚👍

[@bigballoon89]

From 1 to 10 this doesn't take even a 5. The errors are more than the good things. Crazy how this stuff is in a show like MC

[@vincenzosplate]

Well said!

[@danieleyre8913]

I’m a New Zealander and I have never worked in a kitchen in my life and yet so honestly think I could go on MasterChef instead of this phoney. I’m so glad this Vincenzo is calling him out and showing him up. He’s a terrible chef who knows not much.

[@WastrelWay]

This is quick "risotto" made like ramen noodles 🙂 I completely agree about the stock. I see that a lot in a dish that has one kind of meat, say pork, or beef, or even seafood, and they use chicken stock. Then people who eat it should ask why does this ossobuco taste like chicken? Vegetable stock is easy to make, and then you freeze it.

[@barbaraweiss3119]

I love your reactions, Vincenzo! I will stick with your authentic Italian methods…food is LOVE! It’s not about shortcuts!

[@mitaskeledzija6269]

4:10 sorry Vincenzo but Basmati Indian rice is supreme rice for rice dishes 😅❤️ I apologize if it is the same kind just different name, idk. But best results that I had with rice that don't stick is Basmati.

[@danieleyre8913]

No you’re wrong. Risotto requires a thick short grain rice that’s starchy like Arborio, Viale Nano, or Carnaroli. Although some Japanese Rices might be able to be substituted. Basmati is a nice rice for Indian subcontinent dishes though.

[@internalharm]

When I use to cook at the Marriott we cheat and use cream. LOL I remember cooking a giant pot of it.

[@autorevinci6885]

Honeslty even if he didn' t made it authentic, he should have done it more elegant. This looks very amature and almost childish. There is absoulty nothing profesional about how he made it

[@vincenzosplate]

Yes you’re right, there’s not a “traditional” recipe for risotto, there are many variations, the point here is that he could have done better!

[@anthonygm85]

I switched to Acquerello from arborio and there is a big difference It in cans or 5 lb bags, he's just boiling rice in a stock is all

[@vincenzosplate]

Hey there! 😄 Acquerello rice does bring a unique touch to risotto. Keep exploring and experimenting with different ingredients for that perfect dish! 👨‍🍳🍚 Thanks for sharing your insights! 🤗👍

[@anthonygm85]

@vincenzosplate one of my favorites is rissto with asparagus and cherry tomatos

[@deadterrorrist]

The best risotto rice that I used, it was a BIO/Organic one from Kaufland. :)) I liket it better than carnaroli.

[@MrEzPc]

Kiwi is brand name of bacon here in NZ

[@vincenzosplate]

Hey there! 😊 Everyone's taste buds are unique, and it's totally fine if it doesn't tickle your fancy. 🤷‍♂️ We'll keep exploring Italian cuisine together, hoping to find some recipes that satisfy your palate! 🍽️👍

[@hrenusthescared6903]

I Wonder if you could make fettuchini with ham and mushrooms In cream sauce. This was my favorite pasta growing up and I want to make it. Unfortunately, I can't find a propery reciept on yt so I would like to see how a True italian will make it

[@steyer67]

Industrial chicken sauce????....😂😂😂

[@vincenzosplate]

Hey there! 😄 Industrial chicken sauce? That's not quite the traditional Italian touch. Let's stick to homemade flavors and enjoy the authentic taste of Italy! 👨‍🍳🍗🇮🇹👍

[@TravelingMadness959]

Hey Vincenzo I have a video request for you and this time I think your going to be really happy. It's from the channel known as NOT ANOTHER COOKING SHOW and the video is called "The Secret to the Creamiest Cacio e Pepe Ever" !!🙌

[@shelaughs185]

Chicken stock actually comes across as more neutral than veg stock commercially. Generic veg stock is garbage. Even in beef dishes chicken stock is better. It carries a cleaner vegetal taste.

[@dr7246]

At least the kiwi guy didn’t say “Parma Jean”. I LOVE fresh peas but he used waaay to many!

[@malaladddd]

would love to see you review ''Italia Squista'' channel !

[@vincenzosplate]

Hey there! 😄 Thanks for the suggestion! We'll definitely check out "Italia Squista" and see what interesting recipes they have in store. Appreciate your support! 👨‍🍳🍽️👍

[@malaladddd]

@@vincenzosplate sweet there are some cool Risotto receipe :)

[@caracallaavg]

What is it? What is it? What is that, what is that, what is it? Oh no, not the peas! Not the peas! Aaaaah! My eyes! My eyes! Aaaaah!

[@vincenzosplate]

You can actually put peas in there, but he definitely added too many 😭

[@joeysausage3437]

I cannot understand how the Brits criticize Cooks from the United States. They mess up everything.

[@aris1956]

E ci risiamo con questi “maestri” che in qualche parte del mondo vogliono far vedere come si fanno i piatti italiani ! La domanda che spesso mi faccio in questi casi….. ma perché questa gente non si attiene alla loro cucina e lascia stare la cucina italiana se non la conoscono bene ? Si insegnano le cose che si conoscono a fondo, non le cose che si conoscono in maniera superficiale. PS: E poi, tra altre cose, quello che combina ? Sta facendo un risotto e va a mettere il brodo tutto in una volta ?! Mah !

[@vincenzosplate]

Come sempre concordo pienamente con te 👏🏻 come se io pretendessi di insegnare un piatto di un’altra nazione e di un’altra cultura culinaria, non ne sarei in grado!

[@blex5579]

i remember this guy... ;) and yes, the amount of peas is preposterous...must have spent time in England watching Jamie Oliver...lmao.

[@vincenzosplate]

Hey there, old friend! 😄 Yeah, those peas were quite a surprise! Maybe a little too much British influence. Thanks for sharing the laughter with us! 👨‍🍳🇬🇧🤣

[@blex5579]

@@vincenzosplate Salute!

[@ummesalma8451]

I would love chef James makinson to react to this video. I just like the way he explains things.

[@vincenzosplate]

Hey, that's a great suggestion! 👍 It's always fun to have different perspectives. Maybe we'll get Chef James Makinson to join us one day. Thanks for your support! 😄👨‍🍳

[@ummesalma8451]

@@vincenzosplate you are most welcome.

[@alexlewis8468]

I'm going to admit that I use chicken stock if I don't have a good veg stock and don't have time to make one myself (I think a cheap/nasty chicken stock tastes better than a cheap/nasty veg stock). I'm not much of a purist when it comes to cooking, but it turns out I do risotto mostly authentic! I love peas in in my risotto, but jeez this guy put a whole damn packet in there! 😂😂😂

[@massimogenio3854]

Can somebody explain why the rice has to go through the tostatura? It's because you want to create a condition where every grain of rice has to be coated with fat in order to release the starch gradually. If you are a masterchef (beside using chicken broth pre packaged) you should know the difference between Pilaf rice (where the liquid is introduced all at the same time) and risotto. And you can tell the risotto is separated and not all'onda. And please stop the craziness of thinking that Italian use industrial quantity of garlic.

[@JoeStuffzAlt]

I'm curious how America's Test Kitchen does. Also, why do European and New Zealand chefs like to put peas in everything?

[@donicooks]

I did risotto with japanese rice and it did work

[@vincenzosplate]

Interesting?l!

[@danieleyre8913]

I read a long time ago that Arborio, Viale Nano, and Carnaroli rice are all cultivars of breeds of rice originating in Japan. So that’s not surprising.

[@donicooks]

@@danieleyre8913 wow new thing. Thanks for the knowledge. I just thought as long as its short grain it will works.

[@maryduff8831]

I want to make a mushroom risotto any pointers or advise for a first time?

[@EaglesFan202]

Uhhh Joshua Wiseman made a One Pot Pasta video😂😢

[@conquer228]

less peas, toast the rice, only onions, and only quarter onion , no garlic,

[@stevephale]

You really don’t need to count the minutes for the cooking time, you just need to taste as you go. Times are too subjective it’s just better to taste and be aware of your cooking.

[@mayongdorn]

Oh no, is him again!

[@christophersmith5606]

I drank a 1.5l bottle of Jack Daniels once, this was the end result…

[@Grubnessul]

I find a "master chef" using prefab stock very suspicious

[@MsJavaWolf]

That risotto looks 'ok' but it could be much creamier. He missed a lot of that stirring action that releases the starch and it has a bit too much water.

[@Jormunguandr]

Put peas in seperate bowl. Eating your greens is a good thing to do. Did he say bacon is kiwi? 😮?!

[@jesusislord88]

I think the peas are the star here. 😂

[@davidenski4443]

This guy again!?! I thought after the miserable tomatoe sauce recipe he will be banned for life to cook again 😂

[@52sharonmarie52]

YES!!!!!!!!!!!!!!

[@crazywomancreek1]

Mr. Carbonara, these chefs that muck up dishes, can you link your videos to these monstrous catastrophes to show how it’s properly done? Your risotto is great. I don’t know wtf this is… 😂

[@barbaraweiss3119]

Vincenzo, do you ever get feedback from the chef’s whose videos you react to?