【圣骑字幕】Marco Pierre White意式蘑菇烩饭（素版）-Risotto of Wild Mushrooms

【圣骑字幕】Marco Pierre White意式蘑菇烩饭（素版）-Risotto of Wild Mushrooms
美食,美食制作,西餐,意大利菜,BBC大师课,素菜,米其林三星,意大利烩饭,Antonio Carluccio,Marco Pierre White,马可·皮埃尔·怀特

[@readmycomment3157]

What are we having for dinner Marco? "When I was a young boy...."

[@Luqmas]

After seeing about five of these videos I declare war on acidity!

[@yanikkunitsin1466]

I think he mean harshness. There is no real countable acid in onion.

[@SquircularKnights]

@@yanikkunitsin1466 yep. Both onions and wine are mildly acidic, but cooking onion or boiling the ethanol out of wine don't change it at all.

[@jonetxaniz783]

@@SquircularKnights in fact, part of the reason why wine is added to risotto is to balance out the rich fattyness with that little bit of acid in it. Marco is an outstanding chef but not the best food scientist haha

[@allways28]

but did you stop to question question question ?

[@radeoradeo5743]

Fuck Acidity! Go Flavours!

[@nelsoncraigjr]

Marco discovered ASMR and the world of gastronomy was not ready for it

[@tofinoguy]

I'm not ready for it.

[@andyb275]

He's legacy is a super toxic world in gastronomy, and no one that's worked with him would deny it. And yet he's praised now because his production team captures calm videos. Do better please

[@kai326]

@@andyb275 You have zero clue what you're talking about

[@theshapeexists]

​@@andyb275please show us how it's done then, and don't forget to get the 3 Michelin stars while being Mr freaking Rogers.

[@passtheawksshow]

@@andyb275Welcome to the world, everything is toxic sometimes. Grow up

[@BeauSwenson-ur6oq]

Young adolescence is thinking Gordon is best. Mature adulthood is knowing Marco is actually the true best.

[@Snailing_Suika]

just one name for you: Marie Antoine Carême

[@Adam-zb5kk]

The real revelation comes when you realize you don't have to compare them (or any two people) at all. Do, follow, enjoy what you like.

[@jamo3291]

Congratulations, you know two chefs from KZbin.

[@TK-zz6wk]

MPW is a whole mindset.

[@nighttempest7163]

Hard to believe MPW went from rock n roll culinary bad boy legend to ASMR patient mentoring home cook culinary legend.

[@therealzman6177]

this man is a culinary treasure

[@Reviews-For-You.]

You have to imagine him cooking french cuisine years ago at the highest levels possible, full of precision. Now he cooks Italian farm style, and that is all about just eyeballing amounts and using intuition and the senses, not a single measuring cup in sight. I love it.

[@timothyandrewbutcher3276]

I always feel like I’m being given a life lesson with Marco. And learning the essential parts of cooking. Thank you.

[@allanfrew5045]

Loved this series of vids. Nothing fancy just considering every ingredient and getting the maximum out of it.

[@Blufferb00r]

He's like a Bob Ross of cooking.

[@Sprtschk]

except he can actually cook, whereas Ross couldn't actually paint.

[@vlastimilvavrla449]

@@Sprtschk wow srsly? did u ever watch him paint? his 25 minutes paintings are almost like real life photos (from my point of view)

[@altang884884]

💯except we got to watch Marco live through his Drill Sergeant stage

[@pc4mlc451]

​@vlastimilvavrla449 Ross was consistent his entire career. To do what he did is actually quite remarkable. He's obviously not even close to the legendary artists in history, but he was fast, efficient, and skilled.

[@chrismlone]

There we are...

[@herzeliedstein573]

You're goddamn right

[@SofaMuncher]

Marco Pierre White is the only chef that makes me feel like I have the potential to cook great food

[@fvrs3411]

The little whispers send shivers down my spine.

[@avw160]

You may ask, why do we remove the Marco? By removing the Marco, we remove the acidity.

[@zakuma22]

This chef keeps stealing minutes of my life and I cannot do anything to prevent it.

[@charlesjtwhite]

It's not stealing, it's whatever you want it to be. You're a home viewer now.

[@TheFraglife]

this guy is the Yoda of cooking

[@pckho92]

When homecooking presentation far better than average restaurant presentation

[@npvuvuzela]

Helps when you have a chef with one of the most artistic plating abilities in the past 50 years presenting said home cooked food

[@sammoon7897]

I literally watch this series to fall asleep now hahahaha 😂😴

[@MrThreescoops]

Same, it’s so soothing… 😂

[@MrPancakeRepairman]

Same here - soothed nicely to hit the sack! Night all :)!!!

[@bzaa]

Then it gives back. It releases the starch... Seductive whisper* then gives that creaminess at the end

[@ralphyo6285]

it's like culinary porn. :)

[@jr.bobdobbs]

Brilliant chef turned caricature...

[@falka6751]

😂

[@vlastimilvavrla449]

@@jr.bobdobbs when nobody mocking the legend, love it

[@michel4rthur]

"Sorry children." - Uncle Roger

[@whynottalklikeapirat]

So many people don’t smell, listen, think about process and desired effect or sense time against everything that’s been done so far at any point. When you feel all of it, it really is the part of cooking they call “love”. It’s a sensual thing, and you’re going somewhere with it all the time, taking as much as possible into account, so as to be able to to adjust and respond intuitively, and not just by thinking about it and planning everything out. If there is a plan then this is feeling everything that goes into it. It’s a flow. When it’s there you know it’s gonna work out. When it’s not, it’s like flying blind and only using a map and the weather report, as referenced by others.

[@MarksMindBox]

Just off camera are Marco's hostages.

[@MegaJaric]

I love all these videos. Thanks for sharing. It’s also really weird to see him cook and not use knorr stockpots ha ha

[@JS-ln4ns]

I want to think this is his actual kitchen. It’s beautiful.

[@jwilliams8210]

I want to be this skilled!

[@murraymarshawn2175]

He's the brilliance of masculinity. Formidable but steeped with a pervasive kindness. Remarkable.

[@SaschaEderer]

Looks delicious af

[@SuperZooon]

its like he is delivering a baby jesus... i love this guy !

[@ScottDuffy-rh9is]

It's like being read your favourite book, audio, whilst being cooked your favourite meal.... audio

[@pyrophoria2206]

I also prefer to portion my butter by hand.

[@RelaxMyDude]

Absolutely superb.

[@user-hx6nx5dk3e]

The man is a artist

[@cato451]

Master class

[@alfierja]

Epic 🎉

[@otterhead10]

That story about his mother got me good 😭

[@MommaWolf1967]

Show some respect here please

[@ezdmusic]

Classsic dish ❤

[@DucatiNYCVloggyVlogs]

I love this

[@bneaclab1]

I cheat and add a dollop of marscopone for extra creaminess.

[@judebogart]

He's a master.

[@kevineldred5725]

He’s like the John Danaher of cooking.

[@kamilfrancoolczak]

How many there we ares you counted in the video ?😊

[@AMZilla642]

AHHHH risotto ai funghi, my favourite 😻

[@francacece585]

Marco didn’t mention the type of rice used but being itAlian aborio or carnoli rice it looked wonderful😊

[@blairmielnik8228]

By this point in Marco's life he needs a fair amount of flavor to impress his palette; extra salt, extra olive oil; you don't have to add as much- like he says: it's to your taste

[@thewholecity]

Are you saying he has impaired his pallet somehow? 😅

[@blairmielnik8228]

@@thewholecity He says, as he drizzles more olive oil on over the fresh herb garnish, "you don't need it, but I like the flavour." Olive oil is quite an assertive flavor, choosing to add it over some lovely delicate rice and mushrooms speaks to a level of boredom he has reached. Strong olive oil in this case is akin to a cigarette before the meal, familiar & comforting. Only grating truffles over the dish would be a bolder way to finish. I understand and respect where he is at this point in his life, but for me, a little less is my choice.

[@postintheocean]

Wise words dude . I missed the boat would of loved to work with you .

[@herzeliedstein573]

Bob Ross of cooking

[@jyy9624]

It's no wonder why Gordon has done well

[@sneakybeach]

Hilarious

[@Audimann]

One rice, 4 stock pots😅😅😅😅

[@michaelrankine2801]

What type of mushrooms are those on top of it all?

[@Garbageman28]

Total psychopath but it can’t be denied that he really fuckin knows his shit.

[@Miamicop100]

The David Attenborough of food. XD

[@franciscocortez2088]

Shhhhhh......there we are.....shhh....there we are....

[@lessQQmorePewPew.]

Is this a cooking show or a philosophy class?

[@logicalsouthafrican9550]

It's your choice

[@jameslfc86]

Both

[@negaraku3822]

Filosopi of cooking bro

[@bartelR]

@@logicalsouthafrican9550 Again, it's your choice

[@MrNepatriotsfan12]

Got his hands all up in there

[@undertakr]

this man terrifies me away from the stove i'm not worthy

[@leeball4585]

1.5kg of mushrooms just to make the stock does seem rather wasteful!

[@einsiedler9720]

There's all kinds of things you can do with them after straining them off. You can dry them out and grind them into a dust; great for garnishing something like a steak, really boosts the umami

[@wurzelausc]

If we extend Marco's philosophy: dying equals intensifying flavour (reduces water content).

[@NotMyRealName1]

No stock pot?

[@supersonic4901]

It's was his choice

[@itsmetheoilman9191]

Anyone knows what pan he is using ?

[@geneparmesan8827]

Where’s his knorr stock pot

[@denissepp1195]

no stock cube? it's risotto soup

[@ajconstantine3593]

When do the Knorr’s pods come in? 😅🤷‍♂️ NICE BEANIE, _MARCO!_ 👍🥸

[@andrewkim485]

Ive always wondered, is that actually his house??

[@Thomasringpetersen]

Why wash the Rice for a risotto? Don’t you want the starch to create creaminess?

[@tinocodde9788]

You DO NOT want that much creaminess in a risotto! You don’t stir a risotto, he basically made a bloody dessert.

[@stuart207]

Risotto should walk across the plate. 💯 His best comment.

[@tonygimcana9230]

Risotto should not walk across the plate and should NEVER be al dente.You know you have got a Chef in the kitchen when risotto is creamy but not running.The COLD butter has to work like a binding agent and not as a liquidizer.Maybe 5 % of chefs know and understand what a risotto should taste like

[@breakneck777]

@@tonygimcana9230 You are clearly not in that 5%

[@spazzymacgee5648]

​@@tonygimcana9230it should ALWAYS be al-dente. You don't want mush or hard rice.

[@MommaWolf1967]

@@tonygimcana9230 yes it should

[@venicawood3894]

Just because your name is Tony doesn't mean you know anything about Italian food.@@tonygimcana9230

[@thewholecity]

Did he put garlic in this bad boy?

[@tonygimcana9230]

13:10

[@tinocodde9788]

With respect to Marco Pierre White, but this is NOT how one makes a risotto. Several grave mistakes have been made here, and unfortunately I see this in a lot of videos by English chefs. 1) you must use more olive oil at the start and it is vital that all rice is coated with a thin layer of oil. The adding of the wine is correct, but I recommend to use a dry vermouth instead for flavour. 2) you DO NOT, I repeat, DO NOT stir your risotto! He is making a milkrice, releasing all the starch like that. A cardinal sin. 3) the parmesan should be added to the rice at the last stage of the cooking, not just on top. Sorry. For a good risotto video, Watch Piet Huysentruyt, this Marco video should be titled: how not to make a risotto.

[@danielbennion1633]

He's such a dude.

[@matthorn1710]

"She starts to drink it. She starts to fill up. She releases her starch". Ummmm!

[@michel4rthur]

*pornhub theme plays* "Sorry children." - Uncle Roger

[@deannnnaaa]

il padre

[@proxyperoxy2102]

He forgot the stock pot...

[@TheAkANIMAL907]

It’s not a Marco Pierre White recipe without a knor pot stock

[@RBernsCarter]

I’ve watched this even though i hate mushrooms and i hate risotto. The guy is compelling in an egotistical way

[@Gandhiji87]

That's risotto soup... doesn't look appetizing

[@bigaltheoriginal6579]

did i miss the stockpot?

[@gotmunchiez]

You serve it with a Knorr stockpot chaser on the side

[@fynton1]

Those glasses aren’t even glasses

[@vearsan]

Put a Knorr Stock pod in it

[@atro00]

not to degrade this video, nor the knowledge of great MPW, but from the looks of it, he used KNORR stock cube for his stock, the residue you see in the pan, the yellow line on the side of the pan is left only from stock cubes 🙂but still , it's great he shares his know-how with public

[@boskee]

Nonsense

[@fredbooth3412]

It’s his choice.

[@paulsamuels7146]

I was taught never to wash rice used for risotto.

[@CaptainBlaine]

It’s your choice

[@jaroslavbalaz5507]

ilest mf ALIVE ,BIG UP 2 PIERE

[@enfantterrible4868]

at least his stupid knorr stock cube era has ended

[@AllThisOverASliceOfGabagool]

You know what delivers consistency? My air fryer.

[@spazzymacgee5648]

My microwave does the same.

[@AllThisOverASliceOfGabagool]

@@spazzymacgee5648 chef Mike is a legend

[@Bluesbreaker-uf8ti]

That's gonna be so bland without a Knorr Stockpot.

[@arleco12]

Risotto with washed rice??? WTF?? You need all the stark to make a risotto!! Also, the reason to put white wine is to balance the richness of the butter with some acidity! Is not for the sweetness!! I swear that sometimes I really don't get these Michelin Star chefs.

[@hawrify2148]

or maybe a three star michelin chef knows something you don't 😂

[@lbr127]

this is not about food or cooking

[@garybarnes3446]

Is Marco ok? His voice is not as it once was.

[@changbooger]

hes a smoker so

[@amasterfuldesktop4935]

It’s called smoking 48 fags a day for decades

[@petermorris9818]

Not sure, he appears to have his pants on his head.

[@dongshenghan1473]

it is called getting old

[@Baghuul]

He smokes a lot

[@garethreeves6090]

How many times is he going to say "reduce the water content to allow the natural sweetness to come through"?! It feels like he's been saying this repeatedly for 20 years!

[@ZachLagrandeur]

Because that's what it's all about.

[@garethreeves6090]

Is it, though? Have you ever steamed vegetables? They're delicious but the water content has not been released.

[@ZachLagrandeur]

@@garethreeves6090 they lose alot of tgeir flavor because you adding water to them

[@garethreeves6090]

@@ZachLagrandeur not my experience. Steamed broccoli tastes as much like broccoli as fried - unless you overcook it, of course.

[@steveshin820]

@@garethreeves6090 If you think steamed vegetables have anywhere close to the flavor of roasted vegetables there is something horribly wrong with your palette.

[@TheChazz1225]

That was the most watery risotto i've ever seen. He used way too much stock so that it was still a soup in that pot.

[@HashishUno]

You dont know anything about Risotto. Wet>dry

[@TheChazz1225]

@HashishUno I've made enough to know what works. The rice you use, preferably arborio, should have soaked up the majority of liquid before serving and once butter and cheese are added it should all stick together.

[@octavgilvitu7748]

@@TheChazz1225it should certainly not “stick together” lol. Did you get kicked in the head by a horse?

[@TheChazz1225]

@octavgilvitu7748 what you're describing is a soup, casserole at best. Not risotto.

[@TheChazz1225]

@@octavgilvitu7748 not stick together? What do you think adding the butter and cheese does????

[@dennisfalzon8946]

I know it's blasphemous to criticise Marco's cooking, but I think that risotto is a bit on the runny side.

[@norwegiangangsta]

it isn't.

[@bebaguette766]

We love him, but a bunch of his recipes look like total slop. Did you see the Christmas tree/mushroom recipe drowned in oil?

[@sabatino1977]

I have to say that so often I see chefs repeating what are basically old wives tales. Do this because that, etc. Yes, cooking onions may slightly reduce acidity bc as they cook the acids break down. BUT, there is something much more powerful in onions than acidity and that is SULFUR. You know, the compounds in onions that make your eyes water and tear up? It is the cooking our of the sulfur compounds that rounds out the flavors and allows any sweetness to be noticed. Chefs should really consult witih food scientists before pontificating. And even before I could finish typing this he says, "we cook out the alcohol to reduce the acidity and allow the sweetness of the dry wine to come through." 1) You're cooking out the alcohol to remove the alcohol. 2) Dry white wine doesn't have much sweetness, hence why its a DRY wine 3) What's his problem with acidity? You need a little to balnce out the richness of the starchy rice and the butter

[@markofsaltburn]

Watching his mother naked???

[@lukeproctor69]

He makes the same simple 12 dishes, or versions of them, for every single sales opportunity. He's a salesman, not a chef. He's probably laughing at all the people that are in awe of him, as they can't see his "act" is just that, to rake in the millions of pounds whilst pretending to be someone he is not.

[@Squatsheldon]

The risotto started feeling quite rushed after he made the "walk across the plate" comment, then he tries to obscure the texture by pouring the risotto on the plate. That risotto spilled all over the plate, he knew he f-cked it up. He did everything he could to thicken it at the end, extra Parmesan, mushrooms, but that risotto was trash and he knew it.

[@jb5546]

Agree to disagree. He's a 3 star chef who's made thousands of risotto. This is a 13min masterclass video. Not some 10min rushed cooking program. If you knew anything about Marco's career, you would know he always garnish his dishes in this fashion.

[@norwegiangangsta]

It's probably still better than the 99% of the absolute sheite that you get nowadays as "Risotto".

[@CaptainBlaine]

What is it with people like you? Does your criticism make you feel important or interesting? I’d happily eat tf outta that risotto because ultimately it looks delicious and I know it is based on the ingredients. Your opinion of what the texture should be like is just that, an opinion, and they’re just like…you know.

[@daddyalien]

da qing of stealing content

[@carlofrusciante9979]

When he added washed rice i lost interst and stop watching. There is a simple rule when you make risotto: NEVER wash the rice. The more i watch his videos about Italian cuisine the more I am convinced he has no clue about it.

[@fulippuannaghiti1965]

Sempre a fare i supponenti sotto i video di cucina degli anglosassoni, poi però per tutto il resto gli fate da cani appena andate nei loro paesi e vi sentite insicuri se parlate l'inglese con l'accento maccheronico 😂

[@carlofrusciante9979]

@@fulippuannaghiti1965 i don’t think you know me enough to make such a statement. I speak 2 language fluently plus one basic plus italian which is my native language. my culinary background is so strong that has made me able to run kitchen with more than 50 cooks. And yes, i can confirm, thanks to over 30 years of experience in the hospitality industry that Marco Pierre White, which i respect for many reasons, has no clue about italian cuisine. When it comes to this subject his knowledges are very limited and lack of field research. This risotto, along other dishes are italian food for anglosaxon people.

[@fulippuannaghiti1965]

@@carlofrusciante9979 per la cronaca, se qualcuno ti scrive in italiano (visto che si era capito che non eri anglosassone) dovresti evitare di fare lo snob e rispondere magari nella tua lingua, già da qui si vede di che pasta sei fatto, evito anche di perdere tempo nel risponderti ulteriormente.

[@carlofrusciante9979]

@@fulippuannaghiti1965 per la cronaca in uno spazio pubblico, ad un commento in inglese, si risponde con un commento nello stesso idioma. Buona vita a te.

[@fulippuannaghiti1965]

@@carlofrusciante9979 ma dove e quando? Se la tua lingua natia è l'italiano e a risponderti è un italiano che ha capito che anche tu sei italiano, che diamine continui a rispondere in inglese? Che poi nel 2023 KZbin traduce i commenti in tutte le lingue, quindi sta cosa di darsi delle arie scrivendo in inglese non la capisco. PS Fatti un giro in Austria e in Francia e impara cosa vuol dire rispetto verso la propria lingua e i propri connazionali, invece di fare i buffoni globalizzati.

[@lildazz1136]

你翻译错了.他放的不是洋葱.是蒜和生姜.而且你是抄这个视频过来加入了汉字翻译.我是直接看过原视频的.

[@leeraines7821]

That's so cool man

[@silviowang2683]

虽然我没开声音听，也没开字幕看，但是我相信绝对不会有人在做risotto时放生姜和大蒜。而洋葱则是必备的。

[@SofaMuncher]

🧅✅️ 🧄🚫 🫚🚫

[@cishf728]

真的 說加生薑一聽就知道沒在煮菜

[@grantgrant8554]

英文老師要哭了

[@wastedShaman]

What a pretentious dude, just get on with it mate. 🤨

[@jongalt6837]

What a L take this comment is.

[@norwegiangangsta]

I’m sure that he worries immensely about the fact that he isn’t living the life you want him to live. The guy has got literally nothing to prove, whatsoever. He’s been to the summit of culinary Everest time and time again. And now here’s you; you, who can’t even find your way to base camp, slagging him off for chilling in the foothills. The foothills you can’t even reach. Have a word with yourself.

[@00Kuja00]

@@norwegiangangsta Brutal but true. :D

[@davideghirelli5856]

I had yo toast more the risotto, if the temperature is right, wine evaporates in seconds

[@drsous6400]

Good old Marco...Teaching housewife cooking to amateurs....Put a stock cube in it...pfff..oh and be sure to sprinkle parsley on everything..Yo Marco..your an Amateur tutor..at best.