Risotto of Herbs With Salmon, Oysters, Caviar and Champagne by Philip Howard

[@Everthustodeadbeats]

i love the style- elegant, clean and classic. nothing is tortured into an unnatural shape and the plateup is about 2 minutes. this is real food. hot from a real pan on a real stove made by someone who has been a craftsman their whole life. cheers.

[@Schokobanane999]

What a spectacular dish, so incredibly elegant and decadent. French-italian Hybrid risotto btw.

[@pavelgeorgiev918]

I made it at home. Sauce was incredible

[@olivol5338]

jeez seems like everyone in this comment section has a michelin star

[@bettyestevenson9614]

I am a restaurant chef, and Philip howard techniques are excellent and he is doing everything correctly. this recipe is delicious.

[@shuttleendevour711]

Then you should be ashamed of yourself. The recipe might be good, but this is not a risotto at all. It's some rice soup with Italian rice. Try to give French names to some dish you make which is not perfectly aligned with French techniques and traditions and we'll see the reception you get or how long your restaurant stays in business.

[@gillesvallucci199]

That's right Chef. Great technique from Chef Philip. I spends 30 yrs in high end restaurant in three continents, and comments of people pretending knowing every things when they have not spending a minute of 14 to 18 hours in kitchen 6 to 7 days a week in their lives, and have no clues what it entails and techniques, hobbits etc....go figure.

[@ianelgar6472]

@@gillesvallucci199 apparently you failed sentence structure 101

[@ianelgar6472]

@@gillesvallucci199 and you failed spelling

[@grantgrant8554]

@@shuttleendevour711 well the square have been for running for 20 years so.. I think the food it's good bruh

[@CooManTunes]

One of Marco's understudies!

[@nancyjackson3909]

Out of all the chefs that worked for gordon Ramsay 5 of them have their own restaurants that Gordon's probably heavily invested in young chefs that want to make a break and shine cant because of the colossal quantity of chefs that are still so prevalent. That saturated the culinary industry they have become super powers that wont let go of their titles least marco was honest and nico ladenis the rest are all charlatans with their names above a door but they are at home.

[@sergifernandezmiranda1311]

He was a very good chef, but that risotto was cold 100%

[@bartelR]

what are you talking about? the plate is hot 100%, the risotto is steaming, warm caviar sauce, a fried oister on top....

[@saa82vik]

I think you have a point here. The 'risotto' looks kinda split. It could be because he didn't toast the rice and maybe added too much stock at a time.

[@aleks8888no]

@@saa82vik that`s he first thing he does, along with onions.

[@saa82vik]

@@aleks8888no that's my point: that's not toasting, you can see the temperature is too low. He is just cooking rice and onions with some butter.

[@davidtough6553]

They all cook with the Marco flouresh

[@sethfisher2822]

First off of Borio rice absorbs it absorbs it’s not penetrated

[@simonhill591]

I don’t think he cares what you think me old fruit

[@lurchamok8137]

I would immediately take all the stars away from him for that

[@cameronpruitt8339]

The chef starts the Riz Oe Toe with butta.

[@simonhill591]

Fuck off you bellend, we Brits used to rule you cunts

[@cameronpruitt8339]

@@simonhill591 I was mocking the narrator (who is American) you fucktard. Gent bent.

[@simonhill591]

@@cameronpruitt8339 ha ha ha alright calm down cammy you dry lunch, don’t shite l your knickers you kestrel molester

[@cameronpruitt8339]

@@simonhill591 😝

[@cameronpruitt8339]

@@simonhill591 we should grab a pint together 🍻

[@fvrs3411]

Strange to think that he was probably coked out of his mind during this recording.

[@lucyvasquez526]

When we know how to cook is ok because we Can catch immediately whatever he’s doing I have out other people that’s my concern they get confused have to be more specific in more clear when he speak

[@kruze187]

Ri so toe

[@lucyvasquez526]

What is this!! Hi say all the ingredients I don’t see that I see he’s face I don’t want to see something like that make people confusing + he suppose put the onion first that’s the problem when they think they know everything is when they F.... up

[@fiatvoluntastua9183]

Beer batter for an oyster GARNISH. LOL....WTF

[@simonhill591]

I don’t think he gives a fuck what you think my old china

[@JohnnyCThunder13]

Anyone else catch him eat off the spoon then stir the risotto? I'm no expert but I think that's against some health codes. This guys technique is lacking.

[@chriswong1231000]

+JohnnyCThunder13 Ikr, how much do you think he bribed the michelin guide to attain two stars?

[@SuperOlds88]

You never worked in a kitchen where cooks care about what the food tastes like have you? This isn't the type of place you usually eat where everything comes out of the freezer and is either over-cooked or deep-fried.

[@SuperOlds88]

I would of hated to eaten your food then. Obviously your an online superstar at best. Nobody who has ever worked in a real kitchen would say something so stupid. Have a nice day.

[@BLADExARTx5160]

I seen that lol, I also seen him use the same rag he used to wipe his hands and grab dishes to wipe off a plate before serving

[@nancyjackson3909]

I love the pan being stone cold before I cook too

[@gianmarcozecca8205]

raw wine in the sauce? rice added to unmetled butter and onions afterwards? raw salmon :/ hows this guy "best in the world"??

[@johanzuk1]

+Gianmarco Zecca Point 1: you will not taste taste the difference. Point 2: That order doesn't make a difference because you end up with same result eventually. Butters job is just to give flavor. Point 3: Just barely cooked salmon just melts in your mouth and fits very well with risotto's texture (just my opinion).

[@gianmarcozecca8205]

+Johan Löppönen well, i respect you opinion.. but i'm italian and i don't think this risotto is made the right way:) if you want to use onions you make a soffritto! you cant just put them in like that or you won't take away the acidity most importantly when u make risotto you have to melt a fat in the pad and toast the rice (most crucial part for the texture, or you risotto will be flabby) takes time and experience to do that right, you don't just pour everything in for the flavour :/ obv i'm not the only one here unable to taste the dish, hope u can have a trip in italy and dine in some fine restourant to taste a good one :) or maybe i'm wrong and whatever xD just enojy risotto how you like it there

[@bartelR]

+Gianmarco Zecca butter+rice+onions are cooked on a low heat to prevent the butter from burning, so it takes time anyway. he could use olive oli for a higher heat. the butter gives it a mellow flavour. this fits perfectly to the raw, little sour and salty, flavour of the salmon. what's so special about the raw fish? i didn't get that. have you never eaten carpaccio or sushi? when you have a good quality meat, the raw taste of little pieces is fantastic.

[@shuttleendevour711]

You don't understand anything about cooking risotto. Gianmarco is totally right, this is something else from risotto, it's some other 'clever' dish, for sure good, but it should not be called risotto at all. Cooking out the risotto (toasting) over a lightly colored onion or shallot in butter (soffritto) are crucial bits which he's completely screwing up. He misses evaporating the white wine as well over it, before adding the stock. Sometimes Italian chefs can remove the white wine or the onion (e.g. Marchesi), but always compensate with something else for this acidity/sweetness. The stock should be boiling, while his is barely warm. He just altered a typical Italian dish with his bullshit fat French tools (separate reductions, creme fraiche, double cream). It's always funny to me how these French based chefs allow themselves to rape Italian traditions (or any other culture), while being so careful and jealous of any French method. Typical French arrogance.

[@blazethesecond]

+Gold Finger yes precisely. Proper Italian technique calls for onions sweated in butter before toasting rice and seasoning (seal your capsule), wine as the first liquid and allowed to absorb into the capsule, stock at the same temperature as the rice (too cold and the starches will coagulate prematurely) and stir constantly. Finish with butter and parmigiano reggiano off heat (no cheese in this case of a seafood risotto). And for that matter, he shouldve used seasoned water rather than chicken stock (which would overwhelm the delicate seafood). Ive cooked in Michelin starred kitchens. Regardless of stars or not, any chef with a modicum of Italian knowledge and without the french know-it-all attitude will say that this risotto isn't alive. All of these steps that you've listed is to create a risotto that mounds on the plate and relaxes like lava or wet cement, that has a mind of its own and will start to move if the plate isnt held level (but not soupy). What a waste of arborio rice.