Italian Chef Reacts to Marco Pierre White Mushroom Risotto

Here we are again with a new reaction to my friend Marco Pierre White… what can I say, this time I must admit that he did a good job even if for me he forgot two great and super important ingredients for the success of an excellent risotto! What do you think about it?

💯 Follow this link to watch my mushroom risotto video recipe:

#risotto #reaction #vincenzosplate

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This time I’m going to use the chicken stock it’s just a little bit more robust with the mus what’s wrong with you markup your wife why do you always have to use a stock there’s no such thing like chicken stock in a mushroom rotto with the rotto of wild mushrooms or

White truffles so it’s a great it works very well with chick yeah you’re telling me that you use white raffle with chicken stock what’s wrong with you again about 100 Ms to start with a chicken stock he didn’t even make it oh look at that it’s the same brand he always

Uses and what I’m going to do just give these mushrooms a little bit of a boost again it’s optional is truffle oil m mom boost to boost use real truffle truffle oil for me is fake it’s time to react to Marco white wild mushroom rotto Marco white is an

International famous chefs who had lots of Michelin stars and unfortunately it disappointed me in many occasions when cooking Italian can you make mushroom rotto let’s find out going to do now is a rotto of wild mushrooms 200 g of wild mushrooms 160 rice 550 500 Ms of stock bit of water I

Like how relaxed is it’s like yeah we know we have to feel it I don’t want to be precise with the ingredients that’s good olive oil e an onion again extra ver on oil yeah or even butter you can use again cook it without color it is important to caramelize the

Onions because the rice needs the flavors when you cook it and the onion will release the flavors with the rice this time we’re going to use the chicken stock it’s just a little bit more robust with the mus what’s wrong with you marup your wife why do you always have to use

Stock there’s no such thing like chicken stock in a mushroom Roto or in a roto why do you have to use that I’m and I the same what you’re saying that it makes it rich whatever you don’t need to you have a mushroom mushrooms in this so use different flavors the chicken stock

And the mushrooms have nothing to do with this recipe okay in Italy you do not use chicken stock in the Roto actually want that little bit more flavor I’ve eaten so many beautiful rot in my life never made with chicken stock and the flavors of a fantastic so why

You telling me now that the flavors are better with chicken stock I used to cook we used to do um a roast Guinea FW or a roast pheasant what was that what is God’s holy name are you bling about with the risoto of wild mushrooms or white truffles so it’s

A great it works very well with chicken yeah you’re telling me that you use white truffle with chicken stock what’s wrong with you kicking or with Guinea foul white game like a pheasant or a partridge does Roto my rice first so what’s he doing now is actually toasting the rice which is very

Important it takes about 2 to 3 minutes to toast the rice and you want to make sure you stir and once again splash of white white the one is important basically the rice starts cooking from the moment you add the wine okay so you always have to

Read the instruction on the pocket let’s say it take 16 minutes for the rice to cook from this moment you start counting the time okay I normally use half a glass or a glass of wine he’s using ber extra Bo look at that that’s that’s bad extra veg unive

Oil where did she get these ingredients from she is using nanor rotto rice that’s a very good rice I didn’t talk about the rice but when you make rotto go for carnaroli go for Nano Arborio will be the last resort of course it’s good ab Boro but Cari orano at the

Best and again about 100 m to start with a chicken St he didn’t even make it oh look at that it’s the same brand he always uses no no sorry in this case huge vegetable stock the vegetable stock will give nice flavors and it will go well with the mushrooms the mushrooms flavors

Is what I want I don’t want to taste chicken I want the mushrooms flavors in the Roto it should be a delicate flavor it’s all about balancing the flavors you always want to be delicate if you have a delicate palette you can get Mission stars but in this case when you

Overpowering sorry there no stars for you what we’re going to do here is we’re going to prepare these wild mushrooms which I got from the supermarket and why mushrooms from the supermarket wow where do you live it’s very hard I live in Sydney it’s very very difficult to find

Wild mushrooms from the supermarket I can find them at the farmer market yes Supermarket challenging now you should have done this before the rice is ready by the way cuz the rice from now on takes about 14 15 minutes you need about 10 minutes for the mushroom so show us

Do it quickly come on to chop them too fine because I kind of like the shapes of some of them but something like that just just chop it into three or four you also I also think didn’t use enough rice cuz it doesn’t look enough to be honest it’s got more mushrooms

Than rice uh but I would have used definitely more rice if I make risotto I use at least 300 G because I have some leftovers for makeo I like to use at least 300 G minimum whatever is left is my leftover for tomorrow that one into

Three cuz what you want to do is when you fry them you want them all to cook evenly together fry them and there seems a lot of mushrooms here but once they start to cook they’ll shrink down yeah the mushrooms always shrink release their water yes they do they do they do

Release water and they help to cook but of course you need some butter or extra ve oil together with with the mushrooms some salt and pepper I like to to add parley you could use normal mushrooms but it wouldn’t be the same I agree in

In need Wild Ones I prefer porini but if we’re honest in the New Forest pinis grow everywhere in the season October November time there’s a lot of them around are they um growing in UK as well that’s amazing just make sure you pick the right ones you must have gone uh mushrooms hunting

Before sounds like you had a better experience when joing Marco I’d say you 100 Ms 100 Ms again you know just slowly you know there’s no rule I like that I like the eh you know yeah have to feel it and it’s true you have to feel it

Basically you want the rice to be slightly slightly covered okay no like swimming but latterly covered by the liquid and then you keep stirring just don’t put it all in at once just bit by bit and keep on working it that’s right a little bit lit by bit not all at once

Little by little so I’m saying what we should try and do is retain the beauty of the mushroom don’t chop I’m a bit worried about this mushroom and you should be cooking them already cuz they take at least 10 minutes to cook not just for the sake of chopping them up

And also if you chop them too small you lose all the texture true that’s may seem like a I like that it’s actually keeping the entire mushroom there I see lots of chefs now showing you that you have to peel the the mushrooms and remove the skin that’s

Bad I’ll never remove skin from my fruit and vegetables like it’s the the benefits are in there I you will never see me removing the skin for the mushroom tremendous amount of mushrooms but once they’re cooked down they the water will release you’ll see I’m going to flavor this

Rotto with a bit of time time you need time to cook the mushrooms but you don’t need time in the rotto it’s okay that’s what you like that’s fine there’s nothing wrong with time in the rotto I would never use it but there’s nothing nothing wrong with it the thing is you

Have to now cook the mushrooms on the side so maybe what I would have done is I would have put the mushrooms in the pan with the thyme and the butter so the time can replace the Pasley yeah um but I normally use Pasley I think it’s more

Delicate and it balances uh the all the flavors you want time time is stronger now you’re already going with chicken stock which is richer and stronger in flavors now you putting th as well there’s no balance you understand like you got mushrooms which is the king or

The queen now the mushrooms are the main ingredients flavors for the mushrooms okay cook with butter put some parsley salt and pepper beautiful flavors now you want time okay but remove the chicken you want chicken stock it’s not okay but okay you’re using it don’t do

Time go for Posley little bit of time just at the end just to give it that little flavor cuz time and mushroom works very well to you already have flavors you don’t need more flavors Rosemary would work well py would work well py will work well yeah Rosemary

Will work well what you’ve got I mean it depends on the time of year you know you could use a bit of sage if you wanted cuz sage and seps work very well you could use time you could use rosemary chives go well with mushrooms yeah

Excuse me this is a roto CH does not go in the mushroom resot okay excuse me but do not say that go for Pary never go wrong okay you want to put Rosemary all right chop it up cook it with the mushrooms but to be honest parley is the

Best one to go with mushrooms okay that’s that’s what I believe the mushrooms flavor is the what I want I don’t want the Rosemary or the time to take over the mushrooms especially when you have these beautiful wi mushrooms if I have boring mushrooms from the supermarket maybe I add more flavors but

Not when you have wild mushrooms tan goes well with mushrooms pasty goes well with mushrooms I wouldn’t use Basel because it’s not a natural combination that’s true but chive is the same you say chive no you say Basel is not good I agree Bas is not good with mushrooms but

Do not put ches by staring at you’re rotating the rice which allows it to cook evenly it’s absorbing the stock there really annoying enough Fring there it’s cooking evenly he also need to notice this he’s using a pain that is High um and it’s important to do that like I did videos

When I use a um lower pen just because the video looks better when you cook it in a pan that is low so I can actually show you what’s inside um but the best way to cook rotto is to use a higher higher pen going cook a few mushrooms

Little olive oil I can’t believe he’s using B Olive it’s cost so much money and he bought Beria olive oil it’s not even extra virgin that’s olive oil if you wanted to go that extra smile Crush some garlic some finally chopped chil Lots sweat them off more flavors more

Flavors yeah I agree I I put Garlic it’s nice with the garlic you don’t have to but you can have some garlic but not too much in with your mushrooms it’s not necessary but if you want to go that a little bit further it’s your choice I agree it’s not necessary you

Said it I mean if we’re honest most packets have instructions you know 17 18 19 20 minutes you know just have a go it’s not it’s not difficult a bit of onion sweat it off once you’re confident of making ratoo you can make up your own flavors

Your Own 100% that I like when you speak this way can be creative be creative just remember to make sure you balance the flavors okay like chicken stock doesn’t go in the Roto if you like it okay but now with other ingredients try to balance them okay just don’t go crazy

Like I made a I make a nice uh pumpkin rotto right especially in Winter and pumpkin rotto it basically has pumpkin pumpkin salt and pepper I put some vegetable stock in the pumpkin cuz the pumpkin is the king I’m not using a kitchen stock and then you know at the

End when I mix it together with the rice I add some uh crispy gual that I cook on the side it’s beautiful you know that’s that’s my take on a on a beautiful pumpkin rotto see I’ve put butter I I love butter with mushrooms I just love it if you look at

The grains now they’re still very white they’re solid when it’s cook perfectly what you will see it has a translucent quality to it with that little white bead in the middle use your packet which it says on the back to p on the rice You’ bought to

Be your guide yeah the packet is never wrong to be honest so from the moment you put the wine you follow the instruction on the pocket they said everyone’s stove’s different you it’s different I truly believe these mushrooms need at least 10 minutes and when you think I took the mushrooms I

Chopped them up while I was here chopped the onion everything’s done within 20 minutes and I think it’s a it’s beautiful quick easy dinner and it tastes delicious and to be hon honest iort with mushrooms might be more of a maybe cold night uh dinner but to be

Honest to be honest I make it in summer too and I love it great meal once a week to give to the children as you can see how theyve just collapsed yeah that that the volume is now half yeah it did it does it is normal and it’ll get even more but by

Cooking your mushrooms you’re releasing the Water by releasing the water your intensifying the flavor of the mushrooms and that’s what you’re trying to achieve that’s right you get those beautiful flavors on the mushrooms that’s the flavor I want to add to the rice instead when you cook with rice use vegetable

Stock or use water water Cooks the rice perfectly and by using the nor stock it’s straight forward okay and what I’m going to just give these mushrooms a little bit of a boost again it’s optional it’s truffle oil Come on Mommy boost to boost use real truffle truffle

Oil for me it’s fake truffle oil I don’t like it I don’t recommend anyone to buy infused oil extra virgin oliv oil is the pure oil when it gets becomes infused we don’t know what people put in there we don’t know the product changes it’s not

Virgin anymore okay so I try to avoid these uh these flavors these things I used to love it I used to love extra virion oil with flavors especially with truffle please don’t do that like it’s going ingredients in there that you don’t you don’t know you don’t know what

They put in there okay so use fresh truffle if you don’t have truffle don’t use it I’m not the greatest fan in the world of it but for the domestic kitchen I don’t think it’s a bad thing I think it is so I’m glad he said

That he’s not a big fan shouldn’t do it domestic kitchens why should we do it you know I know I know what you’re saying you want different experience but to be honest you don’t need To and a little sprig of th I’m I’m glad he’s using time in the mushrooms not in the rice trule oil is not a bad little thing to have in your cupboard it just puts that little bit of flavor in the mushrooms it does it does I agree and

Because of that there’s no need for time the ble would have been better um it does add this beautiful flavor of course it’s not wrong it’s completely right it’s just I stopped using it unless I have the real fresh Stuffle unless it’s fresh or cream you can buy mushroom

Cream now in these days you can buy it online it’s basically a jar made with u mushrooms and truffle together and and that would add nice flavors to your Roto to your pasta to your crostini brusa whatever you want to make even on pizza and we won’t put the mushrooms in until

The very last minute cuz what we don’t want to do is boil the mushrooms as you can see it’s coming together very nicely now I was brought up by my mother to eat risotto alad Dente but you know Mom was Italian you know and I do like my alente

What I yeah I’m glad I’m glad alente alente so yeah I’m sure your mom used to make a beautiful resoto because you you are making a beautiful Roto you’re adding extra ingredients but there is nothing wrong with what you’re doing everything is okay it’s just trying to

Let you know that you don’t need a chicken stock vegetable stock will do a good job keeps it nice and delicate the time is okay but plyy will be better in Pastor as that identity most people classes completely raw the Italians are very different you know and

Again don’t be dictated to buy a recipe it’s what you like yes yes I agree you don’t have to be dictated I’m not here to tell you you know you can do whatever you want follow this Raz I’m sure it tastes nice just trying to let you understand the process

Of how you make the result or pasta or pizza or what ever then it’s up to you you do whatever you want in your kitchen but you know there are some methods that sometimes you follow the Met then you want to stick to it because it’s good and why would you

Change it and again with whatever he’s doing now nothing wrong I can tell they he grew up making risoto for for a long time in the past he made an Italian tomato sauce which I reacted to and that was terrible and I can tell you he’s

Never made that a home cuz his mom would be very angry with him I think he made carbon it was disgusting it was terrible the carbon he made so at least today doing a good job and that’s the key of cooking is cooking for yourself

Yes and I was going to keep half the mushrooms back purely for presentation yeah yeah yeah I agree with him you need some for presentation I mean everybody likes presentation now and including you you cooked it you want some presentation but if you forget to do to keep some mushrooms on the side

It’s not the end of the world I’ve decided not to just let’s put them all in bra I like it good good Marco every ounce of flavor every drop of flavor back into the resultto now you didn’t show it but you add the mushrooms about a minute before

The rice is ready or even when the rice is ready you add the mushrooms but I would like to cook it for a minute together with the mushroom so they they combine well together because when I get a risotto of mushrooms I want lots of mushrooms I want that texture I want

That flavor of the mushrooms and again that butteriness gives it that richness gives it that Bel busy texture okay that’s better that’s better that’s better it’s off the stove now is the time when you add the butter the parano how important step I don’t care what you

Say butter and parmo go in right now in the pot of the stove butter and parmo or parm butter up to you they go together and that’s when you stir that’s when you stir a lot you even toss the pain if you can if you don’t do that sorry you going

Call this Roto Marco white you know this so butter and parmo in right now again you can use vegetable stock yeah you have to use vegetable stock I chose to put all the mushrooms into the rotto to get every drop but and an important step you will know this

Guys if you’re making result at home when the result is finished all the ingredients are there together in the pot of the stove you add the butter melted and add parano at the same time you put parmesano and butter I normally put about 50 g Depends for this amount I

Would say 50 30 G like a tablespoon of butter maybe a little bit more up to you as much as you want um and Pino or parm as much as you want I use Pino cheese you mix and mix and mix and it become super creamy the resoto must be super

Creamy a flavor which is possible into it if I was in my restaurant I’d make a mushroom stock and that would yeah see mushroom stock you can buy mushroom stocks from the shop you can but I don’t recommend it because I want to enjoy the flavors of the mushroom the fresh

Mushrooms I will say I use a little bit of vegetable stock a little bit of water so the vegetable stock is not too strong be the foundation of it we haven’t got the time to do mushroom stock at home so we have to make the most of what we’ve

Got that’s right but we also need to remember to get the best out of the fresh ingredients in this case the mushrooms let’s get the best out of them and we go down the supermarket we take the mushrooms that they’ve got we get the rice the stock which is a very good

Stock and we we do the best what we can do is if you want to start buying Pini mushrooms then you’re going to be paying a fortune for it they’re expensive they’re amazing there’s a reason why they are expensive um they are amazing they’re wild you can find them you can

Find them dry not a big fan of dry you can actually find them Frozen now from Italy uh the price is not that bad you can find them online or from uh people that Distributors like importers in every country there is Italian importers who bring porini mushrooms into the

Country maybe you can buy them directly from them they’re frozen they’re very good you get to my restaurant in St James Ucho it will cost you £2 for por not result of well if you make this at your restaurant I’m sorry I’m not going to pay that much excuse me there’s no

Butter and parmesan I understand everything else I can understand your chicken stock I can understand the time but parmesan butter I’m not sorry then I want to Discount guys Marco be did a good job it’s just missing some important details probably added too much for my flavoring

But that’s okay at least the the technique used was correct um but you can never forget butter and perano or butter and pecorino please you can never forget that and I don’t use butter much but for Roto I use but and it’s a m I hope you enjoy the video uh please let

Me know what you think um this is again nothing against Marco be white I don’t know the guy I don’t know him again I don’t know nothing about the chef Marco be white I don’t know the person I’m judging what he made and if he’s charging me30 for this I’m not paying

For it sorry I want it for free I hope you enjoyed thank you for watching this video I will see you in the next Vincenzo plate reaction video he Rober resot go and watch my video