Pro Chef Reacts... To Vincenzo's Plate CREAMY MUSHROOM RISOTTO!

We are Reviewing Vincenzo's Plate Creamy Mushroom Risotto! and I must say, that I am very pleased with the results! I will leave his video link down below and a few of my videos on how to make a risotto as well!
Also, be sure to thank Vincenzo if you make it!
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Vincenzo's Risotto - • How to Make CREAMY MUS...
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[@ChefJamesMakinson]

*Become a Channel Member!* :) kzbin.info/door/Oxlk7Owc7Qz1F6jOZFasbQjoin

[@vincenzosplate]

Hi Chef 😍😍😍I always love to listen to your reactions. We share the same passion for good quality food. Would be awesome to cook together one day

[@ChefJamesMakinson]

Thank you so much for the comment Vincenzo!!! The feeling is mutual. The next time you come to Italy or Spain, please let me know and I would love to visit Australia! It would be fantastic cooking together! :)

[@AvEnGeD7X238]

This collab would be awesome

[@axlferrera]

Two of my favorites KZbinr chef finally meets 🤩🤩🤩

[@Komatik_]

Speaking of northern Italian recipes, I visited Verona a few years ago - one restaurant served Amarone risotto which was a waste of both the food and the wine, but the food overall was mindblowingly good. Two things especially stuck in my mind - very simple rabbit pasta dishes that are still the best I've ever had, and duck, honey and sweetmeats served with Recioto. Rabbit pasta sometime soon? 😋

[@AlexLapugean]

​@@ChefJamesMakinson @Vincenzo's Plate ... Make. This. Happen!

[@vizzini2510]

Another tip is to heat your plates. This is common at restaurants, but home cooks usually just pull a cold plate out of the cupboard and apply the food. When you put warm food on a cold plate, the food cools down and the plate heats up. I put my plates in the microwave for 30 seconds, and it makes a big difference in keeping the food at the right temp for a few more minutes.

[@susanoo3583]

Chef you really need to make more videos like these because not only you react but also you impart soo much knowledge its like you are teaching us how to cook food just by reacting to the video its just marvelous

[@ChefJamesMakinson]

thank you! I would love to make more video like this! I think I need an editor! haha :)

[@TVK804]

impart so much knowledge? hes just repeating what Vincenzo is saying already.

[@susanoo3583]

@@TVK804 my guy did you listen to what he says in the video thoroughly? Because If you did listen you wouldn't have said it But still even though he repeats he just adds some snippets of info that can be used to show off🤣🤣

[@ChefJamesMakinson]

@@TVK804 I'm just repeating a 100% really?

[@tsetsoangelov6455]

Yes more of this videos. Love then

[@dpt6849]

What I like about modern foodie channels and chefs reacting to each other. In stead ot ripping each other off, what happeneds a lot in other businesses, chefs seem to be respectfull to each other and like to reaching out to each other. I like that approach👍

[@ChefJamesMakinson]

Im glad to hear that!

[@percipience2758]

Vincenzo has a wonderful fun natural Italian demeanor. Chef James is less animated, but has a warm pleasant demeanor. Both are quite likeable, and fun to watch.

[@sebastianortega1938]

Vincenzo is an absolute genius when it comes to Italian food. Him and Eva from Pasta Grammar are my go-to for reference whenever I want to cook anything Italian :D

[@limeparticle]

I really appreciate the extra insight you add to your reaction videos. Vincenzo shows how to add the butter add the end, you tell us WHY it needs to be added last.

[@ChefJamesMakinson]

Thank you very much! I appreciate it!

[@aracelymoran2504]

+ AK Honkila Yeah. A great tag team.

[@rasapplepipe]

I like how you actually explain how this is done in a restaurant. When I was in culinary school they taught me how to make this but not really how you would do it in a restaurant.

[@ChefJamesMakinson]

Im glad that you like it! really? School is a lot more theory.

[@turin236]

That is interesting. When I was in Culinary school, we had a Lunch/Dinner restaurant, where guest could come eat what we cooked for a cheaper than normal price. This way we were taught in the ways of a la carte and lunch service

[@xThatTributeGuyx]

Culinary school are great for teaching technique and how to cook; but really nothing else. The only way to learn to be a chef is in the kitchen. So many tricks to be learned that make us faster and better

[@ChefJamesMakinson]

@@xThatTributeGuyx very true!

[@jeffs.4313]

Very well done as always Chef. Enjoyed your comments and review. Watching your videos is a class in session. You're not only educating us on how to cook the dish correctly, but also giving us great tips and insight. Looking forward to your next video. Keep up the great work!

[@ChefJamesMakinson]

I appreciate that Jeff! have a great week!

[@Jameloaf]

I love that you covered his video! I followed his instructions and made wonderful risotto and now I've made it about three times and each time I'm learning something new. I would say the biggest thing is keeping the stock hot but not boiling nearby.

[@ChefJamesMakinson]

I'm glad to hear that! :)

[@Callatya]

I really appreciate these videos. I usually watch reaction videos as comedy, and cooking videos as a way to learn a dish on the fly. I watch these to hear an experienced craftsman explain the subtleties of his work so that others can take away some piece of information *at whatever level they are at* to hone their own skill. That is no small thing. Watching and reacting to someone who is unskilled and watching and reacting to someone who is highly skilled are both incredibly valuable things. They help people develop an 'eye' for the dish. It is incredibly difficult to get a feel for how something should go without a lot of repetitive failure. Allowing your audience to see the potential failure points, as well as how to rescue dishes on the brink of disaster (and when to let them go and start over), that builds a very particular kind of confidence and skill set. It's not an easy thing to teach, and it's got to be a tricky thing to sell on KZbin, but I'm incredibly glad you are doing it as it is exactly what I need to lift my game. Thank you ☺️

[@ChefJamesMakinson]

thank you so much! I'm glad that you enjoyed it! Yeah I know all the videos cant be like this but I try when and where I can! :)

[@isaiah513623]

I don't live far from Vincenzo & his cooking classes are always booked out. So that is why I got food poisoning from SushI - the video is very educational - thank you

[@ChefJamesMakinson]

Thank you Hailey! Im sorry to hear that I have never had food poisoning from Sushi, but you do need to be extra careful!

[@toadash19]

"Risotto must flow!" has been barked at me many times in my early career. Your "lava" description is great. It's slightly heart breaking when you try your best and then the guest wants it boxed for take-out (take away, to-go or whatever it's called in your area). Your calm demeaner and professionalism keeps me coming back.

[@TheMule71]

Very nice video! I love how you highlight the differences between professional cooking and home cooking. Many people think it's a pro vs. amateur thing, but even pro chefs cook differently at home. Consistency is paramount for any high level restaurant. At home, it's hardly a value. I keep changing bits here and there in my recipes, it would be boring to have exaclty the same stuff everytime, plus sometimes you discover something new and unexpected. Also at home you both have more freedom to choose ingredients and more constraints in using some ingredients you already have. Meanwhile, in a restaurant you have time constraints that at home you don't have, and you may have to modify the recipe to accomodate for that.

[@ChefJamesMakinson]

Very ture! Most of the time at work you don't have the time to even think of anything else. you just do what you have to do for your station! most of the stuff that I make it home is a simplified version of everything, I don't want to be cooking for 10 hours at home! haha

[@Deadly0Night]

I love this format of an expert watching another expert and just filling in gaps and such. Since I started watching your vids I've genuinely felt like I'm a better cook, even if I am just cooking for family.

[@ChefJamesMakinson]

Great to hear!

[@retiredarchitect3462]

Very nice review! When you said you had been cooking for MANY years, I got a little nervous, because I've been home cooking for quite a few years longer than you have been alive! But you proved yourself to be more than knowledgable, your reaction was informative and added to the charm of Vincenzo's original piece. My wife was a restauranteur, but sadly her health prevents her from being able to cook anymore and I have been the main cook for the past 20 years.

[@praxis6172]

I've never had porcini mushrooms but I'm delighted to learn they grow in my province, BC Canada. Thanks for the great info as always Chef James!

[@ChefJamesMakinson]

you are welcome!

[@GoldenSun1986]

I just found your channel and I have to admit: I love it how you add quality content to already pretty decent recipes. Thank you for bringing quality content to the public / KZbin! I would like to add another aspect: I think the butter is not only added at the end because of the rice. On the one hand it also enhances the flavor when it is not cooked, but just melted from the last heat. On the other hand it emulsifies the Parmigiano and spreads the flavor throughout the dish because the butter.

[@ChefJamesMakinson]

Thank you very much!!

[@user-wi5sn3bl7j]

Glad to find this channel. Clean, calm, professional and cultured. That's what I need. Thanks, mr. Makinson

[@ChefJamesMakinson]

No thank you! :)

[@Ativetah]

Well you seem like a very thoughtful and respectful person and I love how you always add detailed explanations in parts of his video. Also you smile sometimes! I'm the same when I watch Vincenzo! I want to see more of your reactions Sir so it's in my best interest to subscribe. Well done! 😝

[@ChefJamesMakinson]

Thank you so much!!

[@NaughtyLamb]

I just binged all your reactions in one day and I loved every minute of it. Keep it going!

[@ChefJamesMakinson]

Really?! Haha thank you!! I'm glad to hear that you liked them!

[@Paschendael]

Great react video! I liked how you were very positive and just added more information and shared your experience.

[@eagle56786]

This is a great, great video. You’re extremely knowledgeable and pleasant to watch! 10/10

[@ChefJamesMakinson]

Glad you enjoyed it!

[@matteobodei8577]

I'm italian and I never heard garlic risotto. Americans think that italians put garlic everywhere, actually we don't. We use it only with seafood and some fish.😅

[@martinsmith7418]

you are getting so good chef!! very interesting reaction video, you teach us so much! keep it up!

[@ChefJamesMakinson]

Thank you man!! I hope you are doing well!

[@thommyskold4198]

First time watching James Makinson, what i really like is the structural dectription and breaking down into logic information, easy to devour information. Im not an chef, but an engineer with a passion to cook, and really appriciate the way he learns people like me to applicate this into my own cooking

[@ChefJamesMakinson]

im glad to hear that!

[@thommyskold4198]

@@ChefJamesMakinson He even takes his time to read and answer the comments, what a lad! Would love to see you do a dish according to carnivore diet, which im currently 2 weeks in of, and i've never felt as good as im feeling now, no joke. But im really lacking some creativity with this kind of diet. Would be really interesting to see a chef of your caliber to apply your experience and skills for a dish in this category. Love and respect from Sweden!

[@mrfreeze88]

You did a magnificent job explaining the risotto process of Vincenso that I also love his style of cooking and teachings. Thank you!

[@ChefJamesMakinson]

Glad you enjoyed it!

[@JustineAndrew]

You know what i like about your reaction videos (i like your cooking tutorial video too) is that it's not all reaction,it's like a free cooking lessons from you.i'm definitely sure that you have a lot of knowledge about cooking and i absolutely trust all of the tips that you're saying.I love your videos and your channel.

[@ChefJamesMakinson]

Thank you so much 😊 its hard just react without teaching something, I have a lot of years teaching others how to cook and I also taught music for several years.

[@JustineAndrew]

and this is the other reason too,you reply to the comments 😊 I'll definitely stick to your channel and see it grow. Also,you said you're music taught like what the heck,i wish i could be as talented as you 😁👍 Currently watching you latest video btw.

[@ChefJamesMakinson]

@@JustineAndrew Thank You!!

[@msp4354]

Your style of reaction is perfect, so insightful and glad I’ve found your videos. Going to watch a lot more now!

[@ChefJamesMakinson]

Awesome! Thank you!

[@rohitkrishnan2269]

Amazing video... Two people passionate about their cuisine. A lot to learn from.

[@andore8639]

I love your reactions, very informative and gentle

[@ChefJamesMakinson]

Thank you 😊

[@thelibraryismyhappyplace1618]

Love your reaction video (and Vincenzo). I like the way you explain why to do things a certain way. It's really helpful for amateurs like me

[@ChefJamesMakinson]

My pleasure! I'm glad that it is helpful!

[@cgmoran91]

I tried Vincenzo recipe. It was great. I new it was good when the next day I had a few friends try it. It was silent because they were eating. I tried it on them first before I make it for the wife. She does not like mushroom. She likes the flavor is is okay with picking it out. I also did the mushrooms in the same pot that I cooked the rest. I removed the mushrooms then then started the onions. I think it added to the flavor. It took longer using the same pot but it was worth it. Thanks for the video. You're giving me some extra pointers for the next time I make it. It looks like your really enjoyed watching the video. I am going to check out your cooking videos.

[@stevieg4201]

Hello chef, this is the first video of yours that I’ve watched, I follow Vincenzo a lot to learn how to cook Italian food as opposed to Italian American food (which I’m trying to get away from), thanks for being kind to my mentor, and I look forward to watching your videos to learn more. Che Dio ti benedica amico mio 🇮🇹😎🇮🇹

[@Criseteno]

Inspired by your reaction video, I made a seafood risotto today, with delicious salmon and shrimps. I live in France, so it was not too hard to find an excellent white wine (I used a dry one), and I put in leek instead of onions, because they are slightly sweeter and, I find, actually tastier with seafood. I cooked the shrimps first, with butter (yeah, I know... but I live in France :P ), half my leek (the white bit), some lemon zest, and some dill. Then I cooked my risotto with the rest of the leek (green part), vegetable stock, lemon juice, and the white wine. I only added the salmon and shrimps at the end, because I didn't want to overcook it. Of course, like Vincenzo himself, I have a weakness for Pecorino Romano, so I found it, I used it... and I ate the whole thing! It was amazing, so thanks for the reaction !

[@oliox8685]

I tend to add a hint of tarragon to the mushrooms when cooking a porcini risotto, the flavours combine beautifully. You are right saying it is a very versatile dish, I made a chicken and red pepper risotto for dinner yesterday (with chicken stock).

[@drewmurphy7259]

Both of you do an awesome job explaining recipes.

[@ChefJamesMakinson]

Thanks so much!

[@user-sb8vw7jx6z]

Instant abo … This is the first video of you that I am watching. I am very impressed. This is exactly what I am looking for. A cooking channel with real, profound and applicable knowledge. And your calm way is also nice. Thank you!

[@ChefJamesMakinson]

thank you very much! I have a lot for recipes as well!

[@joehowarth8093]

Chef!!Bravo!! Vincenzo loves the simplicity of cooking his home land recipes…your review was excellent! Tradition is what I love about Italian cooking…recipes of my wife’s family…born and raised there!!Ciao…

[@Trypyyyy]

My boyfriend is northern Italian and he really appreciates how nice I make the rissoto which I learnt from this tutorial. Thanks Vincentor - Chefs kiss

[@VGuyFawkes]

I just discovered your channel and found it amazing! Really interesting and fun! Loved the spanish cooking know-how! Congrats from Brasil!

[@ChefJamesMakinson]

Thanks so much! 😊

[@Sr19769p]

Hi, James, I'm a new subscriber to your channel. I'm a chef as well and what I love about what I've seen so far is that you point out the difference between cooking at home and cooking in a professional kitchen. Love Vincenzo; wish I still had his enthusiasm after an 82hr week over the stove, tho'! Great stuff! 👍

[@ChefJamesMakinson]

Thank you! 82hrs a week, sounds like a busy place! Don't burn yourself out!

[@bradk7969]

Both of you together are just excellent for us amateurs. So much information and practical knowledge compacted into one simple video. My lord i just wanna quick my job and cook full time lol

[@bradk7969]

“Quit” oh my how spell check messes up my mojo

[@ChefJamesMakinson]

thank you!

[@Celtopia]

Excellent episode,thank you James.

[@kirst4666]

Very helpful video. I will now add butter at the end off the heat - but even better I know why I should do this! ❤️😊😊

[@ChefJamesMakinson]

Glad it was helpful!

[@joshlovesfood]

Great video with great insights, I like the practicality of your ideas, high quality!

[@ChefJamesMakinson]

Glad it was helpful!

[@keepdancingmaria]

I always start my fresh mushrooms in a dry pan first, over medium low heat, sprinkle a touch of salt over them, to let the moisture start to come out. I do this before I add in moisture from other foods, oils, stocks, etc. I find this makes the mushroom flavour much more intense.

[@Grigsy]

My great grandfather came from Verona and was born in 1901. His recipes has survived in my family.

[@eizomonitor6003]

That is why so important the right timing from the customer to the staff to have great quality food to be served.

[@benjaminkuhn2878]

Hi, love your videos. About mushrooms; you can do something really unintuitive with them and that is boiling them until the residual fluid is reduced to such an extent, that you are sauteing them. This takes a lot of time but it will also produce great flavor. I know that this totally against the way it is done by most cooks, but it works great.

[@domesticdingo1417]

I thought that doing the mushrooms on medium was a bit weird, I'm usually pretty aggressive with the heat on mushrooms since they're so much water, I'm never worried about burning them. Probably would have saved a lot of time. Otherwise looks great. I made a goat cheese risotto many years ago for my mom and she ate so much that her stomach hurt, so I wasn't able to make it for her again lol

[@txikitofandango]

I appreciate your insights about how this dish is adapted for the restaurant business

[@ChefJamesMakinson]

Thank you!

[@dingdingdingdiiiiing]

Really glad this was in my recommended, it complements Vincenzo perfectly.

[@vizzini2510]

Excellent video! It is always interesting to hear chefs offer their own twists and tips on certain dishes. Chef James says not to add butter until the very end, because the fat will inhibit absorption of the liquid by the rice. However, the second step in the process (after sauteing the onion/shallot) is to thoroughly coat the rice in olive oil, and that does not seem to inhibit absorption of the liquid. Personally, I start with ghee instead of olive oil, and add whole butter at the end. I am skeptical of Chef James' rationale, but I still do this out of habit:) For home cooks, the biggest problem with risotto is that it requires about 30 minutes of hands-on activity, longer if you make your own mushroom stock. This is fine if you are serving it as a main course, but it is a little overwhelming for a side dish. I serve risotto as a side with main courses that can be made in advance. For Easter, I am making duck confit, which is basically made a couple days in advance, and simply seared at the last minute (see Helen Rennie's video for the perfect duck confit😋). This leaves me time to make risotto as a side dish, while still enjoying a cocktail with the guests.

[@marklock6421]

Classic Italian, love this video and your review of it… well done as always and glad to see your looking allot healthier bud

[@ChefJamesMakinson]

Thank you kindly Mark! I just got my smell and taste back this week!!! haha :)

[@krystiannalei1805]

Hi chef James! Thank you for this video! Although I have never tried a risotto before, but I will try to make it for my family. Have a good weekends and I am looking forward to your new weejos!

[@ChefJamesMakinson]

Hey Krystianna! thank you so much! just be sure to take your time with!

[@Lukasz1989]

I used Vincenzo's recipe 3 times and the problem I had at the begining was to adjust the correct temperature on the induction. Medium low heat for me was 4. So I ended up stiring that risotto for 35 minutes straight. I still feel that pain :) Last time I made risotto with 7 on induction and it was way better (about 20 minutes), but I used 200ml less stock than Vincenzo did. In the end I think it's an amazing dish and I was so proud when I made it.

[@originalhgc]

Thank you for the food safety tips. I like to hear that in cooking vids. When I make risotto, I often take it half way, then turn off the flame and cover, and then start it up again when it's 10 mins til dinner. That leaves it on the stove covered, with residual heat, for an hour or so. I think that's within good safe standards. No? It always comes out perfect.

[@alastairbrown5174]

Quality of this video was great, keep up the great work!!

[@ChefJamesMakinson]

Thank you!

[@wolfganglemke6312]

I enjoyed Vincenzo's cooking and appreciated your additional explanations. Thanx.

[@ChefJamesMakinson]

Thank you!!

[@rogeeeferrari]

One of my favorite things to cook, it has an elegance unlike any other method of cooking rice. Loved your input here and Vincenzo was spot on...

[@ChefJamesMakinson]

Thank you!

[@xThatTributeGuyx]

I am a Sous Chef at a pretty large Golf Community and we make risotto for specials a lot. Amazing review and the original was amazing as well. I am always skeptical when watching food videos cause I see so many get them wrong, but both sides were perfect and loved it. Gonna have to sub to both channels now

[@ChefJamesMakinson]

thank you so much! I hope you are not working to much!

[@xThatTributeGuyx]

@@ChefJamesMakinson lol way too much, but we are in our yearly shut down for our specific restaurant this week so I am enjoying that time. Playing golf today and Saturday. Gonna just enjoy it lol

[@ChefJamesMakinson]

@@xThatTributeGuyx enjoy it as much as you can! one thing that all chefs can relate too, kitchen life and the hours we put in.

[@xThatTributeGuyx]

@@ChefJamesMakinson so true. I can say we definitely put in a lot of time and work and honestly, don’t think we make anything close to what we are worth which makes being in a kitchen a passion project

[@InnSewerAnts]

Risotto

[@scottrawlins8165]

This is where I found your channel..on vinchenzos plates chan. Now I'm hooked! :)

[@ChefJamesMakinson]

I'm so glad you like them! 😁

[@HeronCoyote1234]

New sub here. Pleasure watching your video. I love watching Vincenzo because he’s a hoot. Chef, you have a great voice, and a great delivery. Probably going to binge-watch your channel.

[@smeeAndyEN]

pro tip: If you can't get your hands on fresh shrooms, don't waste the water you hydrate your dried shrooms in. Use it to cook stock, rice, soup, etc... Use the least amount of water possible for rehydration, if you let it sit for just a couple of minutes, you can kinda squish the shrooms down submerging all of them. You don't need to have them swim in a lake of water at all. The water will keep some flavor of the shrooms - it will make something like a weak "shroom tea". Some may say it's not worth it as it's not even near as strong as the "water" saved from the fresh mushrooms (as mentioned in the video), but we don't waste a thing in a good kitchen.

[@johngriggsjr.2271]

I always let the moisture come out and then cook back down into the mushroom. I deglaze afterwards using white wine or a variety of other things depending on what I have. The always brown up in the end.

[@Tomatohater64]

This dish is heavenly - love mushrooms - but pumpkin risotto is definitely my favorite.

[@holstjimmy1]

I just made a mushroom risotto and used this video and the tips you gave us and it turned out great and you are correct, it turns to cement when it gets cold.

[@ChefJamesMakinson]

Great job!

[@dkurt2725]

Man you really make good content snd what is even better explanation that you give, every video i watched and tried there is always one step or more that they wont explain or tell you to do and you are dumbfounded or must do 5 hour research and its very discouraging thank you you really brought my interest back ✌️

[@ChefJamesMakinson]

I'm glad to hear that! yeah a lot of people don't explain it but it is a simple idea!

[@mjdun5823]

I love Vincenzo, I use all his recipes for my Italian dishes.

[@Denvercoder]

My mushroom process is to add the mushrooms and about 1/4 cup of water. Once the pan is dry I add about a tbsp of oil to begin to brown them. Then I’ll add onion or garlic or whatever I’m using and once they are translucent I’ll add about a tbsp of butter. Then depending on what I’m using them for I’ll add wine/stock/herbs/salt&pepper, etc.

[@KeithPhillips]

Oh wow! 😍 I think this looks very good! It sure blows the lid off of my first attempts at a mushroom (and asparagus) risotto! 😊

[@AlexM-jg5zi]

Great and very clear pointers, an excellent video!!!

[@ChefJamesMakinson]

thank you!

[@anonmcanon5724]

For things like the mushrooms, or anything where a lot of surface area is useful I have a 30cm skillet with plenty of space. I never understood why cooks in KZbin or on TV had so many different shapes and sizes of pots and pans until I started experimenting more, now I can't get enough

[@torstenmadsvin1153]

Great insights here, thanks for this!

[@ChefJamesMakinson]

Glad it was helpful!

[@unclemattscookerylessons]

Just saw that Vincenzo commented on your video! Great job James and would love to see that collaboration

[@ChefJamesMakinson]

Thank you Matt!!

[@karaamundson3964]

Both of you are so helpful and interesting!

[@ChefJamesMakinson]

Thank you so much!

[@FrenchCheeto016]

I subscribed because you explain very well. You have great knowledge and you let it go.

[@ChefJamesMakinson]

I appreciate that!

[@multioptipupiloptomy]

Thanks for the video Chef. TBH, I've attempted to follow Vincenzo's directions two times already. I've used Carnaroli rice - even though the package says 16-18mins cooking time - I had to cook them 5-7 mins longer. My guess is that I keep the rice too short on the vegetable stock under the cooking process..?!

[@khrenaud]

I've always wondered how they prep risotto in restaurants in order to be able to make them within a reasonable time and finally I have found the answer. Thanks for that.

[@ChefJamesMakinson]

Not a problem!

[@PaddyJoeCooking]

Excellent reaction Chef Vincenzo's risotto did look amazing!!!!

[@ChefJamesMakinson]

It was!

[@lollertoaster]

I just bought an induction stove and yes, the water just disappears. I was sateauing mushrooms using induction for the first time and all this time I was waiting for the water to come out but they turned brown and the pan was still completely dry. The water evaporated faster than it was coming out and it was still on a low setting.

[@ilovemangobingsu]

Vincenzo is amazing as always. And yes, he is very entertaining which is why I also love watching his videos. I actually follow him on facebook but not here on youtube. I enjoy watching this episode and I also learned a lot. Thank you for the tips that you shared here. Hopefully you can make a video on how to make a vegetable stock. Or at least share what kind of vegetables you normally use in making one. Anyways, thanks again. Am very happy watching this.

[@ChefJamesMakinson]

thank you very much! im glad that you enjoyed it! I made one with my Vegetable Paella kzbin.info/www/bejne/gpbbep2Yepejd9U

[@ilovemangobingsu]

@@ChefJamesMakinson oh that's great! I saw your video making the chicken stock. I'm not aware that you also have a video for making the vegetable paella. Thank you so much!

[@A.Edlacir]

Great review, Chef. I love the professional tips and reasons behind them. Also, your voice is soothing. ASMR version for a review coming soon? 😂

[@ChefJamesMakinson]

Thank you! ASMR? 🤔 never tried that before

[@sea-ferring]

Great commentary. Thank you!

[@ChefJamesMakinson]

Thank you too!

[@Grandmaster-Kush]

Here in Sweden I pick several kilograms of porcini mushrooms or Karl Johhan as we call them every year, very common mushroom alongside chantarelles basically seen as peasnant food here and ofc use it so much for sauce and to flavor meat or stews

[@robertoangeli3385]

Great video, I really appreciated it!

[@ChefJamesMakinson]

Glad you enjoyed it!

[@sharendonnelly7770]

Love Vincenzo's Plate, love Chef James! This was a great review! I may never make a perfect risotto, but I have been instructed by the Masters and endeavor to persevere. Love this channel!

[@ChefJamesMakinson]

Awesome! Thank you!

[@zzp1]

Long time ago, harvesting the tobaccoplants, we had about 35 farmers from the vicinity to help. It is traditional that tghey were rewarded with a extensive lunch. I decided to make an Indonesion Bami. The correct noodles were not available so I used Tagliatelli instead. The rest of ingredients I brought with me from Holland. We commenced as usual with the soup followed by salads and crudités. Meanwhile I brought the enormous casserole with some help inside and put it on a side table. A small uproar started. "What is it? Where is the bread?" After a while they calmed down and started carefully to taste the Bami I prepared. After all, the big size casserole was totally scraped clean and nothing was left

[@devinanni8117]

I attempted multiple times in a month before I got it to just the right consistency. Patience and practice with no distractions.

[@ChefJamesMakinson]

it can take practice to get it right!

[@GoriCHAD]

I like that many chefs react to each other's video, now I know where to find each cooking channels lol

[@Merlinhh07]

I love Vincenzo's Plate, but your reaction is very professional too. Thanks for sharing and you got a new Subscriber.

[@ChefJamesMakinson]

Awesome! Thank you!

[@archaeologistify]

5:20 If you get lucky finding good carnaroli rice, I recommend using no stock - just water. The rice it self has a subtle flavour and you'll get an excellent aftertaste that is reminiscent of nuts.

[@EnFyr]

I always keep some dried Boletus Edulis (penny bun) at hand for risotto. But they are great as a carpaccio when you can find them worm-free.

[@MargaretsMakeandBake]

I love your idea of using mascapone, I can imagine that taste and texture, delish 😋

[@ChefJamesMakinson]

Thank you! I hope you are doing well Margaret!

[@MargaretsMakeandBake]

@@ChefJamesMakinson Doing great thanks James, lovin' your new style of video...👋

[@BlickrichtungSueden]

Your comments and tips are gold worth. Thank you.

[@ChefJamesMakinson]

Glad you like them!

[@Griesinho]

thx for that review :) learned a lot again

[@ChefJamesMakinson]

Glad to hear it!

[@lingred975]

in my house (Asturias, Spain), we never make risotto, but the process is similar to my grandma spending 1-2 hours to make "arroz con leche". the result was on another whole level from all the rice puddings I've tried.

[@ChefJamesMakinson]

Interesting!

[@lingred975]

my mom just told me she remembers she was using 2 l of milk, so imagine the amount of time of slowly stirring for the rice to absorb it.