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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40 Comments
Should I go on Masterchef and show them how to Cook Italian Food?
Che schifezza, c'ha pure la faccia da sberle 😅
When I use to cook at the Marriott we cheat and use cream. LOL I remember cooking a giant pot of it.
Great video! One question: why do you prefer vegetable stock over chicken stock? I'm not defending chicken stock or anything; I'm just curious to know why. Thanks!
YES!!!!!!!!!!!!!!
What he really should do for the stock is get a pot of water, add a whole onion, a whole carrot, a whole celery stalk, a tomato cut in half, bring that to a boil, and that’s the veg stock.
Omg onion guy is back😂
He got his 'Master Chef' label at the North Korean chef Boyardee school of adequit food..
🧛🏻♂️garlic🧛🏻♂️ I think he want to kill vampire
Non-stir risotto?
Eh?
I really want to learn to cook Italian food:)
Its not a Risotto. Its a Peasotto
Back! Now, let's watch this video! I already had two glasses of wine to drink, so this is gonna be funny!! I remember him using a 1000+ onions for his 'Bolognese' sauce (Salsa di cipolle), so what's he gonna do… next?! Gonna watch the video now! 😀
would love to see you review ''Italia Squista'' channel !
Imi place fasualele
I noticed he does not wash the rice… I have never made risotto, is that obligatory? Rice is not really clean if not well rinsed.
ONION FACE
11:38 HE'S DONE IT AGAIN!! I KNEW IT!! "SALSA DI PISELLI"
12:36 Let me guess…. he's gonna turn the now "Salsa di piselli" into a "Salsa di sale" at the end! 😁😁😁🤣🤣🤣😂😂😂
I hate to say it but this Master Chef makes the absolute worst recipes. He doesn't even know to cook the onion first before throwing all the ingredients in. 🤷♂
Industrial chicken sauce????….😂😂😂
In my part of the USA, arborio rice is the best you can do for risotto. That said, how are you going to develop the starch properly without the gradual liquid addition and the stirring?
I switched to Acquerello from arborio and there is a big difference It in cans or 5 lb bags, he's just boiling rice in a stock is all
How can this NZ chef even be half serious?😂
Joshua Weissman just did a new “pasta” video today that should have had your name on it…
The video includes cream AND carbonara but not as bad as it sounds😉😉
I guess some people learn how to make something in a different way. Sometimes a dish turns out good in the end eventhough it might be done a little different. BTW, been wanting to let you know, I finally found Pecorino Cheese. Specifically it's Pecorino Romano – & I found it at Fred Meyer. Walmart has Parmesan & Asiago, but not Pecorino & Parmesan-Reggiano. I do love Pecorino myself now. I've been using it with Tortellini, I especially like it with Spinach Tortellini. My most Italian dish is Fettuccine Alfredo.
If he does this to risotto, I'd hate to see what he does to paella. He obviously does not understand the difference between a risotto and a rice casserole with meat.
Nice video, thank you! When I lived in NYC, a restaurant opened up in the West Village called Rissoteria. I loved their risotto. They had a risotto line where you could watch every part of your risotto being made. They also had a great take home option. They would basically par cook the rice, give you all the ingredients, and instructions. Then you'd make it at home. It was enlightening when I did that. I don't know if it is traditional, but I have made it several times (although my memory starts to fail). My favorite was gorgonzola risotto with lamb. My take-home kit had the rice, what looked like deli-sliced lamb and everything else. I put the rice in a pan with a little butter, cooked it a bit more, added some white wine. Instead of stock, I slowly added the heated chicken schmaltz they included. THAT made all the difference. Got the rice to a good place, I think I added shallots at the beginning too, then tossed in the gorgonzola. Finished it with some Pecorino Romano, fresh basil and the slice of lamb on top. That dish has never left my memory. I went to a new restaurant back then called Boulevard and ordered basil risotto- what I got was badly made soup. I will never order risotto again unless I know how it is made or I make it myself. Cheers everyone! And thank you Vincenzo!
i remember this guy… 😉
and yes, the amount of peas is preposterous…must have spent time in England watching Jamie Oliver…lmao.
I’ve seen this guy cook italian dishes before and even though I’m a complete amateur, I knew something was very wrong
I think this guy could have improved his dish a lot. Personally, I would have added some peperoni, some shredded mozzarella, orange cheddar, parmesan pronounced as if it was french, and some canned pas- Huh? What's that Vincenzo? Get out before you get a plane ticket to Canada to stop me from typing? Fine…
I would love chef James makinson to react to this video. I just like the way he explains things.
This is a perfect example of a snooty chef.
My was laughing… When he just dumped that stock in I yelled NOOOOOOO at the same time as Vincenzo.
I love it when Vincenzo says “Nooooooo” lol…….
Settle petal. The stress might be bad for you.
No . Having worked in several hotels I can say that we make risotto in a large rondo and cook it up to the last step or two . Then we cool it and finish it per order. This guys instructions would have gotten me fired at worst and chastised at best. I love the Show Vincenzo , because I love Italian food. I also make things wrong . This channel is A great way for me to fix that. Or At least enjoy a taste of Italy Here in the states.
If he didn't call himself a "Masterchef" I would say your way off base, because to me it was a nice cheap & quick way to make a decent tasting meal fairly quick, but that certainly ain't a "Masterchef" meal.
That guy has no idea what he is doing hahahahaha
It's the onion guy again. Oh no, I dont want to cry again. When I watch this, he might as well add cream for the killing blow. And shhhh, I added cream to the risotto x.x it's authentic.