Do you remember when I reacted to this Masterchef who made “Italian” Tomato sauce? Well this time he’s making Risotto and I want you to tell me if this is worse or better than his tomato sauce recipe!
In my opinion a Masterchef should know better than anyone that a risotto could be made much better than this!
💯 Follow this link to read and print my Creamy Mushroom Risotto written recipe: https://www.vincenzosplate.com/how-to-make-mushroom-risotto/
#reaction #masterchef #vincenzosplate
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32 Comments
I understand that there are rage bait content creators, but I am always amazed at how much ‘professionals’ are not even able to show standard recipes correctly.
Boiled rice and bacon. No thank you.
please react to Risotto Al Salto by Notorious Foodie.
I would have first fried the bacon, taken it out, then cooked everything else in the bacon fat.. then added the bacon at the end
Please talk about pressure cooker risotto. It’s quick, easy and Italian.
😭😭😭 Why did New Zealand join the dark side?
Whats your favorite Risotto recipe? You are my go to channel for cooking authentic Italian and i am stuck making large batches of bolognese for family and friends, since coming across the video you did with your friend 😮💨😅
Its fully coverd by peas 😅 does this guy has a relative connection with gordon ramsay 😂
1 thing i agree and that is garlic i always put a little garlic in my risotto only because I like it and yes I know it not traditional and all that but I like it
Can you please stop adding the previews at the start? They're completely pointless. Also can we talk about why you hate garlic so much? You're complaining about the garlic which is fine in a risotto. So what are people just not allowed to really like garlic? People add garlic to everything because they love garlic not because they think everything needs garlic.
All those peas ?
When I saw him I just thought "the onion guy". Your reaction video to his tomato sauce is by far the funniest of your your videos. I watched it 3 times and everytime I laughed tears. 😂😂😂
He forgot the Mint! Also: I use the Spanish "Arroz Bomba", wich is used in Paella also in Risotto with good Results…😘
To quote Islam Macachev: Who made him Masterchef? Who gave him Hat? 🤷♀️
11:38 so many peas, Jamie Oliver would be jealous! 😂
@vincenzosplate i love butter! Even mixed with olive oil it makes the olive oil taste smoother. Can you talk about or make a video about how can butter be used in pasta? When can you use it? Even if its not traditional how can you use it in an Italian way? But not similar to Alfredo since everyone knows about Alfredo.
Garlic. Bacon? Why?
He looks like he doesn’t want to be there. He knows how to make risotto but he can’t be bothered. Just chucks everything in the pan. And he talks with about as much enthusiasm as his cooking.
The Italian chef is totally right..this New Zealand guy needs an MRI asap
Yanks make use of the phraseology: ‘phoning it in’ – and is this not an apt example?
It reminds me of the old saying from Spain: Paella isn't "rice and stuff".
I don't think I'd enjoy this. I'm not a fan of peas and that bacon just looks soft and sad 😂
I saw Raymond Blanc add all the stock and left it to cook completely before stirring.
Please react to Masahiko Kobe aka "Iron Chef Italian" aka "The Prince Of Pasta" from Iron Chef. He was turned down as an original Chef on the show but became one of their most popular Chefs after he spent 4 years learning to cook Italian in Italy and wore a Chef uniform in the colours of the Italian Flag. He had a 16-7-1 Challenge record on the show and even had his own theme song, he was treated like their Heavyweight Champion.
Pork should be crispy in any dish, not noodley like pasta, at least have meaty consistency like cooked chicken. There's nothing more sad and unappetizing than a floppy, slimy chunk of pork slithering around in your mouth feeling like you're French kissing your food and bit off it's tongue.
I don't like the idea of adding all the stock at once, because what if you find out you added too much? Sure, you can try to boil off the excess, but maybe then you've overcooked the rice.
this is a disgrace, an insult to risotto. Im sorry. I am italian and this is all just wrong 😭
Is mushroom stock ideal for mushroom risotto, or are you still better off with vegetable stock?
Every Kiwi chef that worked in an italian restaurant can make a better risotto than our famous masterchef…
Chef Ray from Masterchef New Zealand is 90% onion and 10% water.
I wouldn't have fried the bacon to then drown it in stock but hey I'm not a MasterChef 🤣. He could have done all that one pot in a casserole dish in the microwave.
Oh dear.
Shouldn't you cook the rise separately and then add everything in it?