@@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
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
To me it’s vice versa: he is the only chef that makes me afraid of cooking…and I’m a professional chef (no star) But I will attack the stove day by day…
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.
Right? I think good chefs never use measuring cups/spoons. I laugh at all the UA-cam cooking videos with the cooks using so much fancy measuring equipment.
@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.
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.
What a gem. His talent to communicate not only cooking but the esoteric side of the art is a marvel to behold. So much knowledge and wisdom condensed into this short video. Thank you for posting it.
What can you do but smile? This is thee master to teach from. Basic information in a passionate but still natural way. If you understand there is no need for fear.
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
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
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.
3:39 you just contradicted yourself there Socrates. You just said no one taught you how to make risotto and then 30 seconds later said your mom subconsciously taught you how to do it. Which is it? Did you never get taught how to make it or did your mom teach you subconsciously
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
@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.
Risotto has always been overrated to me. I’ve had bad ones, decent ones and good ones. Beetroot and barramundi risotto was prob my fav. But I would likely pick pretty much anything else on a menu over risotto.
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.
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.
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.
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.
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.
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.
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 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.
What are we having for dinner Marco? "When I was a young boy...."
my father
@@jordankidd4443 took me into the city
@@lakasilum and showed me the most beautiful vegetable stall I have ever seen.
After seeing about five of these videos I declare war on acidity!
I think he mean harshness. There is no real countable acid in onion.
@@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.
@@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
but did you stop to question question question ?
Fuck Acidity! Go Flavours!
Marco discovered ASMR and the world of gastronomy was not ready for it
I'm not ready for it.
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
@@andyb275 You have zero clue what you're talking about
@@andyb275please show us how it's done then, and don't forget to get the 3 Michelin stars while being Mr freaking Rogers.
@@andyb275Welcome to the world, everything is toxic sometimes. Grow up
Marco Pierre White is the only chef that makes me feel like I have the potential to cook great food
To me it’s vice versa: he is the only chef that makes me afraid of cooking…and I’m a professional chef (no star)
But I will attack the stove day by day…
Young adolescence is thinking Gordon is best. Mature adulthood is knowing Marco is actually the true best.
just one name for you:
Marie Antoine Carême
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.
Congratulations, you know two chefs from UA-cam.
MPW is a whole mindset.
@@Adam-zb5kk That's the correct way to go
this man is a culinary treasure
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.
Right? I think good chefs never use measuring cups/spoons. I laugh at all the UA-cam cooking videos with the cooks using so much fancy measuring equipment.
Hard to believe MPW went from rock n roll culinary bad boy legend to ASMR patient mentoring home cook culinary legend.
I always feel like I’m being given a life lesson with Marco. And learning the essential parts of cooking. Thank you.
this guy is the Yoda of cooking
Use all your senses. Smell, touch, taste, sound.
Through these, feel your environment, control your environment. Become one with the Force.
There we are...
You're goddamn right
You may ask, why do we remove the Marco? By removing the Marco, we remove the acidity.
Then it gives back. It releases the starch...
Seductive whisper* then gives that creaminess at the end
it's like culinary porn. :)
Brilliant chef turned caricature...
😂
@@jr.bobdobbs when nobody mocking the legend, love it
"Sorry children." - Uncle Roger
This chef keeps stealing minutes of my life and I cannot do anything to prevent it.
It's not stealing, it's whatever you want it to be. You're a home viewer now.
The chef didn't steal those minutes. You gave him those minutes. That was your choice.
It is your personal choice.
He's like a Bob Ross of cooking.
except he can actually cook, whereas Ross couldn't actually paint.
@@Sprtschk wow srsly? did u ever watch him paint? his 25 minutes paintings are almost like real life photos (from my point of view)
💯except we got to watch Marco live through his Drill Sergeant stage
@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.
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.
I literally watch this series to fall asleep now hahahaha 😂😴
Same, it’s so soothing… 😂
Same here - soothed nicely to hit the sack! Night all :)!!!
Hahah yes same. I have it on in bed every night. That voice is just angelic
I’ve gotten to the point I’ve started asking my dog and wife “why do we sweat the onions?”
Just off camera are Marco's hostages.
Marco really chill here. Learning a lot
I want to be this skilled!
What a gem. His talent to communicate not only cooking but the esoteric side of the art is a marvel to behold. So much knowledge and wisdom condensed into this short video. Thank you for posting it.
This man is an absolute culinary genius. It's incredible watching a true master at the craft work
I cheat and add a dollop of marscopone for extra creaminess.
It's not cheating. It's your choice. Your recipe.
Gosh. This man is a revelation. I think, at last, I might now learn how to cook.
Probably the most intense risotto video online and it’s cooked to perfection. 👀 Doesn’t get better than that.
Looks delicious af
What can you do but smile?
This is thee master to teach from.
Basic information in a passionate but still natural way.
If you understand there is no need for fear.
I also prefer to portion my butter by hand.
I just made this dish and it's delicious! I asked my family to try it and now they're asking me to make more!
The comment section of literally every single MPW videos are all fucking hysterical, I love you all
It's like being read your favourite book, audio, whilst being cooked your favourite meal.... audio
Master class
It's no wonder why Gordon has done well
AHHHH risotto ai funghi, my favourite 😻
Marco didn’t mention the type of rice used but being itAlian aborio or carnoli rice it looked wonderful😊
"She starts to drink it. She starts to fill up. She releases her starch".
Ummmm!
*pornhub theme plays*
"Sorry children." - Uncle Roger
If we extend Marco's philosophy: dying equals intensifying flavour (reduces water content).
1.5kg of mushrooms just to make the stock does seem rather wasteful!
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
Bob Ross of cooking
This was therapeutic
Got his hands all up in there
I love listening to Marco telling me I'm a piece of shit.
Is this a cooking show or a philosophy class?
It's your choice
Both
Filosopi of cooking bro
@@logicalsouthafrican9550 Again, it's your choice
How many there we ares you counted in the video ?😊
She fills up and releases her starch…..whoa buddy trying to get cancelled
The David Attenborough of food. XD
Risotto should walk across the plate. 💯 His best comment.
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
@@tonygimcana9230 You are clearly not in that 5%
@@tonygimcana9230it should ALWAYS be al-dente. You don't want mush or hard rice.
@@tonygimcana9230 yes it should
Just because your name is Tony doesn't mean you know anything about Italian food.@@tonygimcana9230
Dad why do I sweat?
To remove your acidity my son.
So now I remove my daft hat, you may ask why do I remove my daft hat? To remove my acidity, to bring out the natural sweetness in me, Marco!
wife: what we having for dinner? .. me : we control the environment and let the stove do the cooking .. wife: ok im ordering pizza .. me : cool
THERE WE AAAAAAAARE😊😊😊😊
Shhhhhh......there we are.....shhh....there we are....
Where’s his knorr stock pot
When do the Knorr’s pods come in? 😅🤷♂️
NICE BEANIE, _MARCO!_ 👍🥸
he said he can judge things overcooked or undercooked by eyes but then take a grain of rice and put in mouth to taste if its cooked
He forgot the stock pot...
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.
or maybe a three star michelin chef knows something you don't 😂
What a pompous , patronising person he is ,we are not idiots !!
3:39 you just contradicted yourself there Socrates. You just said no one taught you how to make risotto and then 30 seconds later said your mom subconsciously taught you how to do it.
Which is it? Did you never get taught how to make it or did your mom teach you subconsciously
What type of mushrooms are those on top of it all?
This video helped me remove the water content from my life.
I was taught never to wash rice used for risotto.
It’s your choice
Did he put garlic in this bad boy?
Ive always wondered, is that actually his house??
You know what delivers consistency? My air fryer.
My microwave does the same.
@@spazzymacgee5648 chef Mike is a legend
1:35
He's such a dude.
Put a Knorr Stock pod in it
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
Nonsense
It’s his choice.
If i pay you with my soul will you cook for me?
You don't wash the rice when making a risotto. This guy is clueless. Never trained in Italy.
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.
You dont know anything about Risotto. Wet>dry
@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.
@@TheChazz1225it should certainly not “stick together” lol. Did you get kicked in the head by a horse?
@octavgilvitu7748 what you're describing is a soup, casserole at best. Not risotto.
@@octavgilvitu7748 not stick together? What do you think adding the butter and cheese does????
That's gonna be so bland without a Knorr Stockpot.
did i miss the stockpot?
You serve it with a Knorr stockpot chaser on the side
Risotto has always been overrated to me. I’ve had bad ones, decent ones and good ones. Beetroot and barramundi risotto was prob my fav. But I would likely pick pretty much anything else on a menu over risotto.
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.
ilest mf ALIVE ,BIG UP 2 PIERE
I had yo toast more the risotto, if the temperature is right, wine evaporates in seconds
13:10
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.
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.
It's probably still better than the 99% of the absolute sheite that you get nowadays as "Risotto".
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.
il padre
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.
Watching his mother naked???
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.
That's so cool man
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。
🧅✅️ 🧄🚫 🫚🚫
真的 說加生薑一聽就知道沒在煮菜
英文老師要哭了
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.
this is not about food or cooking
Loved this series of vids. Nothing fancy just considering every ingredient and getting the maximum out of it.
It's no wonder why Gordon has done well
The little whispers send shivers down my spine.
I love all these videos. Thanks for sharing. It’s also really weird to see him cook and not use knorr stockpots ha ha
That's risotto soup... doesn't look appetizing
When homecooking presentation far better than average restaurant presentation
Helps when you have a chef with one of the most artistic plating abilities in the past 50 years presenting said home cooked food
Total psychopath but it can’t be denied that he really fuckin knows his shit.
No stock pot?
It's was his choice
One rice, 4 stock pots😅😅😅😅
Why wash the Rice for a risotto? Don’t you want the starch to create creaminess?
You DO NOT want that much creaminess in a risotto! You don’t stir a risotto, he basically made a bloody dessert.
That story about his mother got me good 😭
Show some respect here please
He spent nearly 2 minutes explaining how to cook some onions lmao
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
Are you saying he has impaired his pallet somehow? 😅
@@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.