Wild Mushroom Risotto - Marco Pierre White recipe video

[itsRyanLiew]

thats alot of truffle oil doncha think? wont it be too overpowering? =/

[kullaceae]

I wonder if all of the "professional" cooks on here would be defending stock cubes etc. if this wasn't Marco Pierre White endorsing it? If this was a poorly shot and produced video with Joe who likes to cook, would you be defending it so vehemently?

[deleijah]

@kullaceae well, macro is a "hero" for many chefs in the world.. his cooking was simple but yet fantastic, the knorr recipies are good.. just made for home cooking, and no restaurant cooking.. sure use it in ur home i would eat it..

[Draco04]

It looks like he just woke up and started cooking haha :)

Cheers

[MrKurisu28]

@Draco04 He probably did!

[lanceamillian]

Damn. That was a generous amount of truffle oil he shot in there. Shit must be savory as hell, especially with the chicken stock. Maximum umami action up in there...

[enri4134]

I like how he didn't heat the stock before adding it to the rice....He must love to hear himself talk.

[xtsev]

he seems a little.... off

[RKCatx]

My friend and I just finished watching this and were totally amused (and baffled) by this Marco guy's behavior.

Seems like he just shot up some smack and then rambles about random things that aren't relevant to cooking risotto.

Awesome video!

[zethgb]

Making stock is time consuming, make it when you have the time. Other times, just use stock cubes. If you are replacing fast food with real food(but with "fast stock") you are atleast on the right track. Geez, it's not like these videos are directed to educated cooks or chefs anyways...

[ajmc1992]

i don't object to the use of stock cubes merely to the fact he has sold out to a company

[121212steve]

@ajmc1992 yes, but he was a self-made success before he agreed to take money to make advertisements (that are also great instructional videos).

[thyspret1]

Is he drunk or stoned? ...or a little bit of both?

[patophelia]

I am a chef and I would never use knorr stock cube, I think marco pierre white is an utter disgrace and should stop embarrassing himself. I can cook better than marco pierre white, fuck him mother in ass fuck idiot pussy faggot

[hoodedraider]

@patophelia you may be a cook, but you are not a chef. If you were, you would respect the choices he has made. He is a good cook, he just made a choice. I myself work in a profesional kitchen, my chef uses stock sometimes to intensify flavours. It is needed to give that extra quality to your product.

[tsovana1989]

what the hell is he looking at ???

[MrRudi291079]

In my restaurant i teach everyone how to make real stock, jus and all the basic stuff u need to be a real chef. Of course i have stock paste too but i use it just a little to help flavour and thats what they do also in the michellin star restaurants. It always depends on how manny u use.

[MrRudi291079]

The real problem with supermarket stock is not for ppl using it at home. The problem is in every single restaurant all over the world that work with this, having 2 Gallons of stock paste for Jus, Chicken stock ........! The young chefs learn to cook with stock paste, they have to learn it to make it real. chefs like Marco can use it, because he know how to make it. Every chef should be able to make any kind of stock/mousse/consomme/cream soup and more......! Than u can use stock paste.

[MrPlanx]

Interesting that he isn't beating in little cubes of butter at the end. They were doing that back when Marco had his restaurant.

[ahrchiez]

they got too much time in their hands to make a stock tsk tsk..

[bullwinkledamoose1]

When making stock using chicken bones, there is purpose and why it is so much more superior to stock cubes. The reason why, bones contain cartilages and other sinews. The contain natural gelatin which helps add body and balance to your stock. If you are making stock and use cube stock and compare it to stock made from chicken bones, you will see the difference when you cool them in a fridge. You will see the natural stock will look like jello due to the natural gelatin. It adds body to sauces.

[CantFindANameSadFace]

That's a nice risotto, and i like how he's explaining. And with that much truffle oil, the taste will not be that strong when he adds it to a hot pan, and mixing it with the risotto.

[myntestress]

It's not a bitch to make stock, it doesn't take more than 5 minutes and an eye on your pot once in a while. It might be expensive to make a rich glaze, but for a free stock, just keep a plastic box in your fridge and save vegetable trimmings, peels and what not, do the same with your carcasses of birds, bones and meat trimmings, keep em in the freezer and once in a while pull it out, boil that shit up and you got yourself a lovely stock.. Free of charge.. And there's less waste of food..

[guguigugu]

@myntestress yes, but it takes a while to save up all that, yet the stock is usually gone in a few days. you just can't have stock always available unless you're in a restaurant where you constantly have lots of bits at your disposal. though it is a good idea, good to have some homemade stock even for a few days.

[myntestress]

@guguigugu We make stock weekly at home in general, both with our leftovers but also with other meats n bones. Not all our food require stock, and we make larger portions at a time, so itsn't too expensive either. Use the vegetables you have that are going boring. Chicken stock is a musthave, the same with mushroomsauce, beef stock is pretty nice, and both fish and shellfood stocks lasts longer, so it's worth making those as well :) if you have a stash at first, it's not too bad to keep it up.

[myntestress]

@myntestress I freeze it down in portions :)

[chenf983]

good video, bad cameraman, so much shaking

[charliewheeler21]

@chenf983 If i'm honest, i believe Michael J Fox was the videographer.

[Stabilizerification]

holy fucking truffle oil

[00560nick]

Hey hey! Is that ALOT of Truffle oil? or is it just me? :D

[guguigugu]

@00560nick if it's anywhere near as intense as real truffles then omg yes! xD i bet it cost quite a lot, too.

[AlcoholLevel]

good basic techniques but is that truffle oil a Knorr product? Yikes he used a lot!

[oopopp]

I don't want to see a mediocre chef cooking . I want to see what he was BEFORE, even if I can't cook like him. A 3 STAR Michelin Chef. And I'm NOT talkin about fuckin stock. THIS is MEDIOCRE!!!....SELLOUT! If I want to see an AVERAGE cook, I can watch my wife. He should be ashamed of himself, its like a superior athlete trying to relive his past glory.

[theliberator1]

6:44 - 6:51

best advice any chef can give someone cooking at home.

[chrisganoglou]

hey dude were is the mantecatura?

[Jahhracan]

For amateur cooking at home,for me Knorr is #1

[Jahhracan]

who needs measurements...cook with sense....now that`s cooking

[tuca182]

What a RIDICULOUS amount of truffle oil!

[TNO73]

Risotto is the ultimate comfort food. I make it often & while you can as MPW says create your own flavours I make it with brown butter, chicken stock, & parmigiano. I realize I should add white wine at the begining, but I don't drink any form of alcohol & quite frankly my wife doesn't notice the difference.

[kappelmeister123]

@TNO73 interesting, tell me how it's comforting

[TNO73]

@kappelmeister123 It holds me & tells me it loves me. Raises my spirits when I am felling blue. Have you never heard the term comfort food before? What do you think makes it comforting?

[Zephilindrum]

Most people misinterpret the point of these videos and Marco's choice to advertise Knorr. Yes, money is one of the main reasons but second of all, he's trying to promote a product that makes it easy for home cooked food to be delicious. These videos aren't meant for middle class people, they're meant for poor people who can't necessarily afford much.

Take this recipe for example. If you pick the mushrooms yourselves, it's practically free dinner.

[baffinjigger]

This is not super exciting to watch, slow and boring compared to Ramsay

[yeelokz69]

@baffinjigger hes calm and in control, different personality than Ramsays but same great talent if not more. Pierre is a veteran, no need to impress anyone.

[skyward148]

@yeelokz69 lol ramsay if the angry chef he is today cause me trained under pierre, and he use to be a crazy man in the kitchen. try finding some older videos its hilarious seeing ramsay being called a piece of shit by pierre.

[Darkshadowside]

@baffinjigger this isnt for entertainment, its for knowledge. FUCK YOU!!!

[baffinjigger]

@Darkshadowside Oh shut up you pussy.

[Darkshadowside]

@baffinjigger Nigga FUCK YO COUCH!!!

[baffinjigger]

@Darkshadowside What did the five fingers say to the face?!

[Darkshadowside]

@baffinjigger lemme guess... facepalm? YOU would make a stupid joke like that, now PISS OFF!!!

[baffinjigger]

@Darkshadowside lol angry little boy

[baffinjigger]

@Darkshadowside You're a dumbass

[Darkshadowside]

@baffinjigger fuck you...

[evlassassin]

HOLY CRAP THATS A LOT OF TRUFFLE OIL!

[kappelmeister123]

@evlassassin ha, you will still eat...

[MasterEBeats]

where is the parmesan?

[rostant999]

garlic is always necessary - brits just dont like garlic

[789123Y]

I don't get why people say porcini are expensive. At my local store you can get a packet for 5€, which has enought mushrooms for 4 portions. Pack of arborio is maybe another 5€. Stock and onions cost almost nothing. So if you're eating alone, it's maybe 10-12€ for 4 meals. Compare that to eating at McDonalds, where you get a tiny meal for 10€. Home cooking saves money.

[moumou360]

wow -- check out the use of the truffle oil! lol

[Lizardatsparks]

I use mostly the carton stock like the organic brands they are fine. I don't like the cubes the sodium content is over the top..



[10cookman]

this is truffle oil to 50 kg of mushrooms....

[oakbubble]

I work in a kitchen, make sauces and stock all the time, It's funny to me that so many people are so against this. But almost everybody eats McDonalds, and drinks coke.

Unless you plan to buy a ton of chicken, chop it and use the left over bits to make your own stock, it doesn't really make sense.

Buy a couple of chicken breasts, and make your own stock? That's crazy talk, anyway show of hands. Who makes their own bread? What is the difference?

[ElectricG]

@oakbubble I'm too n00b to do either :(. But soon.... Soon...

[itsonlykano87]

@oakbubble Word up brother, i hate the snobbery of some professional chefs, not just celebrities, who brag about never using stock cubes. I cook professionally and people expect me to give them secrets for cooking at home and i always say to just make life easy for yourself and do special things for special occasions or just to practice when you have the time. Don't be ashamed because you can't afford free range chicken or use stock cubes, who's criticising you? Not me...

[derek400004]

@itsonlykano87 well personally when it comes to stocks, i can accept using the chicken cubes and so on, they really do give a nice strong flavour and takes little time to prepare. however, when my parents cook at home and make chicken stock or soup, the use of real chicken for flavouring really tastes smoother and more elegant. also, using natural chicken in stocks / soup doesn't leave your throats dry or needing a drink.

[itsonlykano87]

@derek400004 Yeah, definitely but some people do lack the time and knowledge to make their own stocks. I can't help but laugh at the professional cooks or middle class twits on YouTube who call Marco a sell out because he endorses stock cubes. He is breaking down a barrier to encourage people to cook their own food, maybe the people who start to use stock cubes will get into making their own stocks.

[InnuendoXP]

@oakbubble

Agreed, Only time I make chicken stock at home these days is when I roast a chicken, then the carcass and bones left over at the end of the meal, I just make a stock out of them, put it in the slow cooker overnight with onion trimmings, chicken jelly in the morning, yum yum :). Works just fine, but if you buy ingredients purposefully just to make a stock, it defeats the purpose really. Home made stock is at its best when you're using it to get the most out of what you buy

[InnuendoXP]

@oakbubble

oh and, I make my own bread... when camping

damper, in a dutch oven

but that's while camping.

You don't catch your own fish at home either :P

[chantimothy]

@oakbubble lol who said that.... as if a couple of chicken breasts can cook up some chicken stock.... I am a chinese, sometimes I need special broth for... maybe noodle soup, that's when I make I own stock.... otherwise I wouldn't reinvent the wheel.....

[waitwaitwaitagain]

@oakbubble when you make yor own stock it is much better than stock cubes, but on sunday i have a roast chicken and make a stock with left over so i always have some.

[mikedelpiero9]

@oakbubble right on the money! couldnt have said it better to these idiots

[somberlight]

@oakbubble fair enough, you're seeing my hand. i do. its the price and it is precisely as i want it. a bit of effort, and PADAM, your freezer is again full. that means a tonne when your own economy is in the shitter, as the story might as well be these days. also, i think you're getting him wrong. from a normal guys viewpoint, he's basically saying "go ahead, do something. its not that hard, so do experiment if you wish, as long as you do.". i dont think he means your kind of proper stocks tho.

[somberlight]

@oakbubble i don't know anything about anything, so i might see this wrong, but it's as if he's just trying to argue a case of cooking something quick yourself instead of, as you said, going to mac. i find that perfectly fine. yes, my stocks would have cubes, and would be rather silly from your point of view, but i dont think thats the point. at least i did something, and thats lovely, right?

[Snovvboarder]

@oakbubble It's about supporting fresh food, slow cooking, and buying ingredients locally. If you're going to put out small businesses about quality not quantity, you are left with mass produced sodium pumped shit. So, that is the difference, there is a big difference when you make your own bread and stock, point is he did this for money. Convenience vs Quality?

[Antiks72]

@oakbubble Stock can be a bitch to make. I'll bet it still tastes great after he's done with it.

[dezmundo1251]

@oakbubble it's called passion and pride in what you do. You don't need tones of chicken to make stock, only one carcass. Or just ask your butcher for some chicken bones! Don't even get me started on the difference between supermarket bread and homemade!

[tinyvessel17]

Um, all respect lost for this douche. Knorr stock? Which has a shitload of salt and other crap in it? I'll pass.

[JackDavidSouter]

@tinyvessel17 knorr is probably the best brand for stock. and your saying your gonna make your own stock? get off your high horse mate.

[anubis1974]

oh I so want to eat that!! I know what I'm having for dinner tomorrow:)

[Stewyc26]

@iXenomorph Truffle oil is not expensive, you can buy a whole bottle for around a tenner. Infact most truffle oil doesn't even contain truffles.

[economist737]

@paul544us Jesus Marco, responding to comments on your youtube page? Pathetic.

[economist737]

What a sell-out assclown, shilling for Knorr. NO recipe for risotto should be without fresh stock - it's the whole recipe

[3zib]

@economist737 Would you like some cheese for that whine?

[economist737]

@3zib fuckoff unless you got something original to say

[3zib]

@economist737 You mad bro?

[pedinoway2]

20 pounds for risotto in his resturant? thats pretty cheap if you ask me

[slightlyjamaicanman]

i've gotta stop watching these clips when im hungry...

[10cookman]

basil is not a natural combination, and stock pot and shit like this??

[LOLCOPTER]

He speaks very intelligently! haha I'm more of his fan than Gordon's now.

[FrodoDojo]

I've tried this twice now and it is amazing. I had some left over risotto in the fridge and at midnight, I crawled out of bed and munched down the left-overs. marco is my hero!

[bintangdn]

"Don't be dictated by a recipe, it's what you like, and that's the key of cooking"

[aakkoin]

What rice do "they" use for risotto? It's not average long grain rice...

[Etpwnhome]

@aakkoin The most commonly used rice is the Arborio variety (at least here in the US), but there are other short grain rices which are suited to the dish. There's an excellent Good Eats episode that covers all the basics of the course.

[10cookman]

@aakkoin arborio or canarolli

[tuestresfat]

@aakkoin don't use long grain rice for risotto it has a lot less starch, arborio rice is really popular in most restaurants.

[FrodoDojo]

Except for some different mushrooms, I tried this recipe at home (including the truffle oil) and it was awesome. Even the left over stuff was great the next day.

[fdesouchecom]

where's the parmesan cheese!

[RickyTomatoes]

@fdesouchecom I would assume that parmesan and truffle oil in the same dish would make the taste cloy?

[kebl0826]

I'll do you a risotto of white mushrooms for £10 not £75....white button mushrooms from the local co-op..

[iampeekay]

wild mushrooms from the supermarket! haa



[P00TANARA]

he looks like this actor i think it was in mission impossible or something...

[ned262626]

what, no butter at all?

[ned262626]

did he say 200 grams of mushroom or 2 kilos.

could anyone hear what he said?

[Tannz0rz]

He reminds me of Tim Burton.

[TheAtomicMan123]

i like how he says risotto

[itsRyanLiew]

with that much truffle oil ... wont the flavours of the mushrooms and the risotto be overpowered by the taste of truffle oil? o.O

[equallyeasilyfuqyou]

how is basil and mushrooms not a natural combination. i don't get it

[KL005]

It's kind of annoying how the audio and captions don't match.

[xeeloveanil]

his videos seems so intense...

[CT2507]

i must say his presentation looks kinda boring.

i was expecting a bit more from him.

[CT2507]

hehe... he is a "pissy" type of character. i bet he can get anoyed and feel indignated all by himself. :)

[thomazdion]

Just for the statistic i pressed the dislike button by mistake!! :(

[jdub1121]

These Knorr videos make me want to cry for Marco.

[Noosantsballoon]

@jdub1121 I was thinking that too, but two things changed my mind. A hes half assing it and NOT giving out all his knowledge(making tons of money in the process). B he's giving tips that would kill off knorr users (picking wild mushrooms) Hilarious. listen for the evil contemptuous laugh after that precious tidbit.

[shakaama]

@jdub1121 oooooooh i'm so dumb. I kept wondering why he said, "it's on the packet" I'm like wtf is a packet? he's a chef.

Now it is all clear.

[vassilli19910666]

@jdub1121 me too poor poor bastard..

[allycat114]

adding cold stock to a risotto? does that work?

[phixxwutwut]

@allycat114 of course it works, its just not ideal

[luckysk81980]

thumbs up if u think he looks like the old Jamie Oliver

[Freddie1980]

@luckysk81980 And by the same token 'if u think he doesn't look like the old Jamie Oliver' give him a thumbs down. Fair enough?

[Fudge1706]

errmm...that's a heck of a lot of truffle oil isn't it??? LOL...

[smsruru]

work that knorr in very subtly

[johnnyjolijt]

easy with the camera and the editing, I'm getting sea-sick!

[muckypots]

I don't know why he put that tiny sprig of thyme in the mushrooms - it's going to taste of nothing but truffle oil anyway. I bet no-one ate this afterwards.

[EvelcyclopS]

holy fuck thats a fair bit of truffle oil

[nitin2626]

and wat about butter n parmesan....!!

did he forget tat..!

[chrish12345]

I thought risotto was a dish 'sui generis' -no meat on the plate luv!

[alexturbine11]

he's fucking drunk

[thewickedjester000]

Does he even shave???.. LOL.. but the way he looks is verry SEX-ey..

[tanyasheikh123]

Man the dude looks like shit! Late night for sure!

[GrendelPL]

a lot of freedom in his cooking... "Judge for yourself", instead of "measure exactly"...

[iXenomorph]

holy SHIT thats a lot of truffle oil.

[GwresYnKernow]

@iXenomorph "I'm not the greatest fan in the world of it, but for a domestic kitchen, I'll use about a tenner's worth!" :p

[aakkoin]

@GwresYnKernow tenners worth? he said "i don't think it's a bad thing"

[HoboCabbage]

@GwresYnKernow hahahaha, thats exactly what i thought.

[TheSwdishAtheist]

@iXenomorph my thought aswell:P I only use a few drops for that amount

[InnuendoXP]

@iXenomorph

because he can, knorr's paying for it :P

[watchthestars]

Count the times he says "y' know". It really gets on my tits.

[7j8i9m]

Maro's only seasonings on virtually all dishes are fresh herbs and Knorr stock (which replaces salt and pepper).

[retrotw]

i believe the knorr stock is seasoned quite a bit...so...dont really need all that much seasoning