I have my espresso in the morning with a knorr Stock pot. It’s delicious, No need for sugar or milk. A splash of olive oil on top If you want to. Having Said that I did have an Italian mother. Up to your palet. Your choice.
Blend the trimnings and remove the fibers through a fine sieve. It creates a Dark green aspergues pesto. Put that in the risotto as Well towards the end of cooking. You use everything and create a beautifull green risotto with maximum aspergues flavour.
You're right - it is confusing re. the asparagus! He chop ups the shaved stalks (clearly already trimmed), puts them in the stock with the shavings, then discards them. Seems a bit wasteful to have spears only in the dish, but then he is using an enormous amount of asparagus. Another confusing thing - the Knorr product is called Stock Pot in the UK, not Homestyle Stock. And I have to say, I found 2 x Homestyle Stock pots too salty and overpowering.
@@Viewingpublic08 So, I made this last night and what I did was the following: I chopped off the heads and the bottoms of the spears, peeled the stems and placed them along with the bottoms in the water to make the broth. The stems get chopped very finely with the onions (or leeks, which I used instead) and you sauté them until they are disintegrating into a sauce. You proceed with making the risotto. The heads get briefly blanched in the broth and then added into the risotto towards the end. I also added a touch of EVO and lemon rinds close to the end and it worked beautifully.
I've watched it again and I'm still unclear....he used the shavings and the chopped stalks to make the stock.......so did he add the raw asparagus tips at the end???
@@looksirdroids9134 I've worked in and managed restaurants for 15 years. I went to culinary school. I know more chefs than you. I am a chef. We don't all do this. Marco is NOTORIOUS for saying "a little olive oil" and then dumping in a half cup. You don't know what you're talking about. Move along child
@@CaptHandsome42 It's his rustic provence/Mediterranean-refined style based on his upbringing. My mom was Spanish/Moroccan/Egyptian/Irish so her home-cooked recipes always used a good amount of olive oil. Even in her professional catering she incorporated a bit more of that rustic feel in her dishes and it was generally well-received. Most honest people enjoy a bit of that home-cooked feel even to their gourmet petite quantité. I just about ate homebaked bread dipped in olive oil before/during every supper. It's really healthy for you.
No idea that you could or would peel asparagus. For me, trim them, drizzle in lemon olive oil, then BBQ on a hot griddle pan. Season. Sensational. People who boil asparagus should be tortured.
I'll find another recipe. I make risotto regularly and made a vegetable risotto yesterday, with asparagus. I think there may have been a good idea or two, but who knows? This guy doesn't make anything clear. The background noise and his under-modulated voice leaves many questions even with the transcript.
![ASPARAGUS RISOTTO - Easy and Quick Recipe [ENG]](http://i.ytimg.com/vi/UoPnXrNajs0/mqdefault.jpg)
![ASPARAGUS RISOTTO - Easy and Quick Recipe [ENG]](/img/tr.png)
I watched this and it was my choice.
Same 😂
Forget it. It is all actually Marco's choice. You've been duped.
He was in a good mood for this one
such a treat
The enthusiastic way he said it was our choice
I like how he never measures anything.... Except the number of knorr stock pots and the amount of water.
This man is an enigma. I love it
bring 100 stockpots to a boil. Garnish with asparagus and serve.
His mother was Italian, in case you weren't aware. Everything was wet, even the laundry.
I have my espresso in the morning with a knorr Stock pot. It’s delicious, No need for sugar or milk. A splash of olive oil on top If you want to. Having Said that I did have an Italian mother. Up to your palet. Your choice.
Brilliant
Lmao
Underrated comment
there you are having a glass of wine
with your friends engaging
I have a glass of knorr stockpot.
I can't believe I'm still finding new ones
I must say the violin music in the background disturbs the stock pot experience.
i reduced my asparagus stock with head and shoulders and approx 2 tablespoon of bleach, it was slightly wet but delicious and it was my choice
Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again."
Pierre White: "Yes Sir, sorry Sir."
Hrrrmph.
I like my risotto cooked in gasoline and topped with additional, raw rice. It's MY choice.
I like my risotto cooked in bleach and topped with additional, raw iron. it's MY choice.
I like mine with Gordon's tears.
It,, it was actually his own choice.
Wowsers he was balls deep in Knorr at this stage of his career. What a chef
He used so little wine.
This is a good ad.
Blend the trimnings and remove the fibers through a fine sieve. It creates a Dark green aspergues pesto. Put that in the risotto as Well towards the end of cooking.
You use everything and create a beautifull green risotto with maximum aspergues flavour.
Ok this is a new one for Marcos knoor campaign. Never seen it
That looks bloody amazing. Just like Marco…..he can drizzle me in butter any day ❤
love it!
The video skips a step? There seems to be asparagus in the risotto when Marco transfer it to the dish, but it’s not shown when he puts it in?
You're right - it is confusing re. the asparagus! He chop ups the shaved stalks (clearly already trimmed), puts them in the stock with the shavings, then discards them. Seems a bit wasteful to have spears only in the dish, but then he is using an enormous amount of asparagus. Another confusing thing - the Knorr product is called Stock Pot in the UK, not Homestyle Stock. And I have to say, I found 2 x Homestyle Stock pots too salty and overpowering.
@@Viewingpublic08 So, I made this last night and what I did was the following: I chopped off the heads and the bottoms of the spears, peeled the stems and placed them along with the bottoms in the water to make the broth.
The stems get chopped very finely with the onions (or leeks, which I used instead) and you sauté them until they are disintegrating into a sauce. You proceed with making the risotto. The heads get briefly blanched in the broth and then added into the risotto towards the end. I also added a touch of EVO and lemon rinds close to the end and it worked beautifully.
He adds the asparagus at 2:40. Add the asparagus stalks to the risotto when it has two minutes left to cook. Do not add them to the stock.
@@ericfaulk2204 Got it. Thanks buddy!
@@berlinsneakerz it was your choice
How did they manage to make him look at the camera?
It was his choice
I like this recipe very much....but I'll have to watch it again. Did I only see him blanch the Asparagus stalks and not the heads?'
LMFAO this channel. Instant sub.
Ramsay reccommending his old friend turned foe
I've watched it again and I'm still unclear....he used the shavings and the chopped stalks to make the stock.......so did he add the raw asparagus tips at the end???
MPW now peddling Lidl. So all together now......
A lil Parmesan, a lil Beurre. Lol
ITS YOUR CHOICE, OK??? HE SHOULDN'T NEED TO KEEP TELLING YOU!!!!!
Can I make stock pot popcicles?
It is our choice to cry.
Watching this video was my choice
I rarely cook risotto stock pot...but when I do, I always put the chicken in the pot of my stock pot...
He added the stock, ladle by ladle.
I'd like a 200 page book that just has this phrase written over and over again.
STOCKPOT GANG ASSEMBLE
What wine was he using?
your choice of wine.
The definition for a "little " olive oil needs to be redefined.
You must not know Marco
@@CaptHandsome42 *You must not know chefs
They all do it
@@looksirdroids9134 I've worked in and managed restaurants for 15 years. I went to culinary school. I know more chefs than you. I am a chef. We don't all do this. Marco is NOTORIOUS for saying "a little olive oil" and then dumping in a half cup. You don't know what you're talking about. Move along child
@@CaptHandsome42 It's his rustic provence/Mediterranean-refined style based on his upbringing. My mom was Spanish/Moroccan/Egyptian/Irish so her home-cooked recipes always used a good amount of olive oil. Even in her professional catering she incorporated a bit more of that rustic feel in her dishes and it was generally well-received. Most honest people enjoy a bit of that home-cooked feel even to their gourmet petite quantité. I just about ate homebaked bread dipped in olive oil before/during every supper. It's really healthy for you.
@@CaptHandsome42 you're ego got hurt. Get over it. Take 1 tablespoon of olive oil and relax.
It takes me at least twice as long :(
It makes me twice as long, thinking about it!
Violin or Double Bass Solo...........it's your choice.
Wait Gordan uploads Marco's video ain't this a story
What does Gordan has to to with Rordon, and what have both to do with Gordon? You're mixing things up.
It really is our choice right?
your choice
I can't believe his mother is not Italian anymore
No idea that you could or would peel asparagus. For me, trim them, drizzle in lemon olive oil, then BBQ on a hot griddle pan. Season. Sensational. People who boil asparagus should be tortured.
ffs its not dinner party
I'll find another recipe. I make risotto regularly and made a vegetable risotto yesterday, with asparagus. I think there may have been a good idea or two, but who knows? This guy doesn't make anything clear. The background noise and his under-modulated voice leaves many questions even with the transcript.
That Knorr crap is msg and other industrial waste
Plus, the Parmesán is quite salty, so it finishes off the seasoning.
No Marco it’s your choice schit allowed.
Wow he transformed some half way cooked rice and green beans into some grits
Who cares? It's your choice.
Yeah, asparagus with asparagus stock at a dinner party. The lavvy will stink, but then again my dear mother was Italian.
Now we all know how to cook, 30 pence a meal?
this would be so much better without the garbage knorr cubes (msg and salt and 1000 other chemicals)
Msg and salt are delicious
Actually, they are. I put MSG in most savory dishes
That had to be the worst music I've ever heard
Too many inconsistencies which is common with videos by Marco Pierre White... & yet another knorr advertisement.
Without knorr, we wouldn't have these videos.