My mate Miles just went back to London to work with you guys, ill have to come check one of your places out one of these days. Love and cheers from Canada
UTTER nonsense – I HATE smarmy slick chefs – cook it all together build up with browned onions, don't go near pretentious risotto rice, use WELL WASHED easycook, VERY GENTLE HEAT, and LOTS OF LIQUID
"Risotto isn't as hard as everyone thinks it is. Just add shredded cheese and booze to your soggy rice, shouting 'Ramsay Be Praised' at the end before you plop it in the microwave for 60 seconds. Serve with disdain as appropriate, ya twonk."
As an Italian born with risotto the learning curve goes in three phases
Beginner : it's very complicated Intermediate for everyday use : if you follow trough the steps it ain't that hard Pro at chefs level: miss one tiny itsy second and you have to redo the whole thing
Seems interesting From my chef experience we did cook the risotto exactly like this, but in the first half together with white wine and stock we added a spiked onion. basically a onion peeled and cut in half. Put a bayleaf on each half and spike it together with cloves so the leaf holds to the surface of the onion. cook this together with your rice, remove in the end and after butter and parmesan is added give it a splash of lemon juice, gives it acidity + makes it a lighter dish. But really have to try out the garlic acid butter
erm, throw the rice and the veggies in a pan with soem boilng water, get it back to a boil, down to low heat walk away come back in 15 to 20 minutes and you have your risotto, no idea what the fuck this is 😀
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oh my god dood, i have absorbed so much cooking knowledge in the last few months. This is outstanding. I gotta try this too!
Adam made this with stock added in one go 😅
My mate Miles just went back to London to work with you guys, ill have to come check one of your places out one of these days. Love and cheers from Canada
What's the point of white wine AND vinegar. Don't they basically serve the same purpose
What is this accent?
He looks like the brit who does the financial sketch videos. Like a cousin.
Culinary School 101
UTTER nonsense – I HATE smarmy slick chefs – cook it all together build up with browned onions, don't go near pretentious risotto rice, use WELL WASHED easycook, VERY GENTLE HEAT, and LOTS OF LIQUID
He sounds a litte drunk
More anemic than toilet roll that like. Tbh
After all this work and he says it's not that hard.😂
Never heard of acid butter, will give it a shot.
Risotto seems like it should be really easy to make but it’s so difficult to get it to come out just right
"Risotto isn't as hard as everyone thinks it is. Just add shredded cheese and booze to your soggy rice, shouting 'Ramsay Be Praised' at the end before you plop it in the microwave for 60 seconds. Serve with disdain as appropriate, ya twonk."
Looks good
that is the most complicated way i have ever seen
No chicken stok
As an Italian born with risotto the learning curve goes in three phases
Beginner : it's very complicated
Intermediate for everyday use : if you follow trough the steps it ain't that hard
Pro at chefs level: miss one tiny itsy second and you have to redo the whole thing
Which part is the tip?
Acid butter is genius
that peper
was as stupid as his accent
trust me
that was stupid as f
and believe it
its just raw rice with some wasted cheese
So the tip is "make a risotto, then add acidulated butter"? "Draw the rest of the owl" vibes…
Where's the recipe?
chickin stock
White people rice. Butttar
Lugaw 😌
Seems interesting
From my chef experience we did cook the risotto exactly like this, but in the first half together with white wine and stock we added a spiked onion.
basically a onion peeled and cut in half.
Put a bayleaf on each half and spike it together with cloves so the leaf holds to the surface of the onion.
cook this together with your rice,
remove in the end and after butter and parmesan is added give it a splash of lemon juice, gives it acidity + makes it a lighter dish.
But really have to try out the garlic acid butter
So simple. Follow these 97 steps.
Hospitality is fucke d he even speaks fast chef it's a shitty jibs fucks u up Mate u explain to audiences speak slower where the fuck u rushing
Cat sick on a plate
Peppaaaaaahhh, vinegaaaahhhhh!
I think you made rice pudding 😂
erm, throw the rice and the veggies in a pan with soem boilng water, get it back to a boil, down to low heat walk away come back in 15 to 20 minutes and you have your risotto, no idea what the fuck this is 😀
Risotto isn't as hard as you think but, let's make it much harder. Looks incredible, though