Pea & Bacon Risotto Masterclass | MasterChef New Zealand | MasterChef World
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- Опубликовано: 1 авг 2020
- Chef Ray McVinnie presents a masterclass on how to make pea and bacon risotto!
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Хобби
There is something about how Ray talks and presents himself, something simple and honest. A like from me.
This is a whole lesson, and I love it
At which stage would you add the mushrooms?
I have made this recipe 2x in the past 2 weeks. Delicious!!. Don't be tempted, like I was, to introduce some Pecorino cheese with the Parmigiana. It only needs mild Parmigiana.
I can’t wait to try this. I’m only nervous about finding the right rice not knowing anything about it. Did you use the same one he did here?
is it me or does the bacon look undercooked? why not put the bacon in first, render down the fat and then toss in the unions and garlic
It is not undercooked. Bacon does not have to be crispy all the time.
@@zvonimirmijatovic628 that's true I guess I just like a little color on my bacon
Americans typically just like burnt bacon
@@mylifeaslillian9301 I ain't American though
@@dosrox I am gonna agree with you I like to see color on bacon and have it at least a little crisp that’s how I like it, kind of soft but crispy at the same time.
this man is seriously knowledgeable on his risotto
This is actually pretty interesting
This version and Indonesian version all put product placements
Italians don’t put garlic in risotto
1:03 That olive oil is just not as strong as Gordon's
NO STOCK POT!?
ngl i didnt know that they have masterchef in New Zealand
Risoto is so good
Risoto😍👍👍
Certified Gold!!!!l
I love the peaness of peas.
Risotto😍😍😍😍😍
I like risotto !!!
Me 2
This isnt the Italian way to make risotto
Such a slow video
I almost fell asleep and it was just :43 seconds in
es
Wew
*no views, 6 likes and 2 comments*
_yes yes i know no one cares im just bored carry on dont mind me in the comment section_
Wrong in so many levels. 1 bacon should be added last probably tasted like shoe leather. 2 the color very unappetizing probably due to grease. 3 its served in a wrong way it should be flat not like rice, because it continues cooking that way
Sauté-ing the bacon first would be the ideal option, so the fat gets rendered out as well as more flavor and texture on the bacon. Removing fat and grease after is also ideal.
@@Enginecastgaming you also allow the bacon juices to be absorbed by the rice
@@tp.blizzard which is not a bad thing
Pretty sure this risotto expert who has probably been cooking longer than you have been alive knows more than you do. The comments got it right though.
@@TheGameware you can do smth for even a million years and still fail. Same as americans with italians cuisine very few get it right. If you dont believe me show this to any italian. Thats not an risotto
First dislike
Why?
On International TV and a masterchef that cant cook an Italien Risotto the right way?? you use onion, bacon (but garlic you dont need it), and then chickenstock?? and you did not toast the rice before you put it together. Whats wrong with you??