You are so kind Vincenzo! I love the video! Thank you so much!!! it is a bit strange watching for myself after editing this for so many hours. 😂 hahaha I would love to cook with you, please let me know when you are in Barcelona!
I really enjoy how both Chef Makinson and Vincenzo are willing to respect each other while, actually saying things to help out us home cooks. Not necessarily critiques but, explanations. I do hope you do some collaborations. I can't imagine what on. Obviously, Vincenzo is a maestro of Italian food, and while Chef J can explain why Vincenzo is so awesome, I'm not sure where the collaboration comes in.
15:03 you don't talk too much! That's what gives your videos so much personality, your enthusiasm and love for the dishes are what make your videos so entertaining
@@vincenzosplatetheir comment is true. I wouldn’t change anything about your videos. Very entertaining and I learn new things along the way. I just discovered your channel about a week ago, and it’s more satisfying to come here than to look for a movie to watch. You’re a very nice guy, I wish I had a friend like you! And thank you in advance for the Christmas lasagna I’m soon going to be preparing with your cooking advice 😂😁
James is an excellent chef IMO. I did cook one of his recipe and it was literally mouth-watering. His reactions are also not only extremely informative but very fair and honest as well. Glad you two like each other's techniques! :D
i actually really enjoy that he doesn't over react, when he smiles you know its what he is really feeling. James loves food, you can tell not many things move him but food brings him to life
I laughed so hard in the beginning when James said: "I've been cooking for many many, years". He's just a young kid. I had been cooking for more than a decade when he was born. It's so fun to see these "chefs" explain their "secrets" and "inventions". Most of it is basic stuff that my grandmother taught me.
You guys HAVE TO make videos together from time to time ! Both of you are amazing food enthousiasts with your proper and complementary styles, that would be so iconic 🙌
i love james' videos. even when he's not being critical he's very constructive and adds a huge amount of additional information. always a fun and worthwhile watch.
I love the mutual respect and mix of personalities. James' clinically precise knowledge of cooking and ingredients mixed with Vincenzo's extensive traditional knowledge of Italian cooking and his vibrant, colorful personality makes for a very entertaining but informative viewing experience.
@@vincenzosplate I would happily collab with you and cook some of my babushka's Bulgarian recipes, but that is impossible now :( I have so much writing to do, working on my tenth book, it isn't even real.
It is fun to watch both of you guys. Unlike with most chefs where I shake my head side-to-side, I say something and you both agree with what comes out of my mouth. After my 12-year career, and having learned from great pros, it is good to see this kind of excellence and the methods like I was shown taken under the wing of a great man.
This type of video is the peak of reaction content, IMHO. I don't really like the whole chain of reaction videos where it's like you're watching a video of someone reacting to someone reacting to someone reacting to someone reacting... But when a content creator reacts to someone reacting to *their* content... It's just great, you really get to see what a content creator is like when they watch commentary on their own content. Are they someone who accepts genuine criticism, or are they the type to double down on potential mistakes... And while the doubling down is juicy, it's just always so refreshing and wholesome to see someone take genuine criticism with an open mind and recognize places where they might need to improve or explain (honestly) why they did something a certain way.
Ive never seen so many compliments from Chef Vincenzo. I definitely have changed my ultimate cooking experience from being able to cook with Gordon Ramsey, to someday cooking with you. It's clear you have better skill and temperament.
your videos came up as a recommendation one day, and i said , "Who's this guy?" after clicking. im so glad i did, you have help me so much in my home cooking. The wife loves it, the kid loves her pasta , so she's happy. 😋 thank you for all you do . you've become part of my morning ritual before work, one or 2 videos and im tinkin about what to make for dinner, (all day)
Y’all are two of my favorites and I’d love to see y’all do some episodes/projects together! I’d love to see y’all travel and cook. Thank you both for what y’all do.
@@vincenzosplate Ive obvs followed the mushroom one, also the raddicio, and then pastas too many to list…but best of all was the carbonara one- before mine ended up as scrambled egg on spaghetti! One risotto you haven’t done is a beetroot one! Also a marriage made in heaven- with feta crumbled on top with arugula to serve!
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest
I think he was Laughing a lot because he , like myself , finds quite a bit of joy from your accent and your tone. You explain things in a great way my man. Thanx for all the fun videos.
Vincenzo amore bellisimo! what a wonderful person to accept any criticism! Child of God! No one is perfect! He and James should make a five - course meal. Arrancini, risotto, pasta fagioli, chicken scarpariello, tiramisu. What a show that would be!
I like the Reaction-on-Reaction, great chef's providing insights for all of us to enjoy the pleasure of cooking and then sharing our efforts with the people we love.
I'm so glad you gave him acknowledgment. I think he's a great guy and deserves a break....I'm not saying this because my name is James....just had to say that little bit.
I worked in a hospital kitchen. The new EC put mushroom risotto on the menu for the board with Bleu cheese crusted beef tenderloin, but the only rice we had was basmati. I truly believe he was testing me as a cook (he had different little things he used to gauge his employees, like asking if beans belong in chili {I live in Texas where there are strong opinions about this}). Did all the steps, got towards the end, pureed part of the rice to release more starch, but still had to add a little actual cream. It was delicious and I believe, along with how the tenderloin turned out, that I passed his little test.
My cooking 'authentic' dishes has improved so much over the last 2 yrs .. from Uncle Rodger to Vincento to this channel .. to Jet Tila and Soupe'd Up.. Latif's Inspired and Recipes by Bumbi. You guys make it great. Edging to perfection .. keeping it real. Well done to keeping authentic dishes authentic. Makaman curry to roast pork belly .. with pasta in-between.. Super .. and know what you are talking about.
Great stuff guys. I'm looking forward to 'Chef James reacts to Italian chef reacts to Chef James reaction to Vincenzo's mushroom risotto' in the future sometime.
Risotto is my love. I prepared Risotto with whisky and saffron and it was amazing, sometimes I use beer too, but generally white wine. With porcini and saffron risotto I prefer to use half vegetable and half meat broth
I love the reaction videos, both Vincenzo and James are amazing chefs and after making risotto for years these guys have taken my risotto to new heights! Thank you both 🤟
Those mushrooms look amazing. People who don't like mushrooms are heathens! I kid. But seriously, mushrooms are an amazing food. I agree, it would be fun to watch you two do a collaboration.
What an excellent video! I’m a fan of James and NOW I’m a fan of you as well. My grandmother, who grew up in a small town in the Puglia region of Italy, made this exact dish for me when I was a little boy, about 60 years ago. I can still taste it, it was so delicious, simple and rich at the same time. She was a wonderful cook. She made everything with love. I can tell by your enthusiasm that you are as well. Thank you for your video!
Compliments, respect, credit where its due. Plus a healthy point of difference where applicable, for clarity on their individual perspective/preferences. They each bring a passion, and interpretation. They respect the others views, with a sole regard for how the end result is. Great to see.
i honestly has no idea what he was trying to say in the pre blooper or whatever you want to call it at the beginning. makes perfect sense with context. 👍
No question Vincenzo, your approaches are very complimentary. It's like the left and right half of a cooking brain. You with the passion, James with the reason. It looks like Vincenzo cooks for family, so the love comes into the food, James cooks for a wide range of clientele, so it leads to his style. Very difficult to please a wide variety, but the family looks forward to how Vincenzo's Nonna made it.
I'm thrilled that you find my channel a reliable source for learning authentic Italian dishes. 😄 Stay tuned for future collaborations and exciting content!
5:38 So I was thinking, if you're going to be rehydrating mushrooms and then adding the water back into the risotto to bring in the flavour. Why not rehydrate it in your stock, that way your mushrroms gain more flavour from your stock and you do not water down the flavour of your risotto by adding water instead of stock. This way you end up getting the best of both worlds.
Brilliant insight! 🍄🍚 You've got a point there. Using the mushroom-soaked stock is a clever way to intensify the flavor. Grazie for sharing this tip! 🇮🇹👨🍳
I worked as a cook and when we had big batches of foods that needed to be quick chilled before going into the cooler or freezer we would break it down into lizlock bags and place them in a big bin filled half full with ice then lay the bags flat and cover with more ice.
Awesome! 👏 ❤ thank you. 🙏. I’d worry about you two cooking in same kitchen. Either you have too much fun or kill each other. But working together like this is wonderful and we learn a lot from the to of you together.
Haha, it's true that working together in the same kitchen can have its moments, but it's also a lot of fun and a great way to learn from each other. I'm glad to hear that you find it wonderful and that you're learning from our collaboration. Cooking can be a beautiful way to connect and create delicious memories. If you ever have more questions or want to explore new recipes, feel free to reach out. Happy cooking! 🍽️👨🍳👩🍳❤️🙏👏
I loved this wonderful video.I follow both of you and it would be nice to see you both cook together.We are going to Spain this September 05,2024 and it would be nice to meet Chef James in person.Then after Spain we are traveling to Turkey and Paris.
No, Vincenzo, don't talk less. You -like James- talk to add information or explanation. We LOVE your face. We get plenty of pix of what you are cooking so don't worry. I love both you chefs because we learn so much from you. I make risotto (mushroom is my favorite) just as you teach but I never knew about the butter at the end (much more creamy I see) and I was taught to put the cheese on when plated but I like the way it helps make your risotto creamy when you mix it in with the butter at the end. Just FYI, I'm a crap cook overall but my best dish is mushroom risotto and now it will be better. Yippity. Thanks.
Bellisimo video Vincenzo, grazie! So informative, I have worked in restaurants for over 20 years, and safe food handling is an absolute MUST. I always take pride in my prepared foods, my motto is "If I would not eat it myself, I would NOT serve it to someone else". Both out of respect for the food and your guests. Even though I have seen people do horrible things to food for a customer/guest that is disgusting (I don't care how nasty the guest is), it is disgraceful. I really enjoyed this video with you and Chef James. I have never seen carnaloni rice here in Canada, I've only used arborio. Looks SO CREAMY!!!! Grazie!💜
Thanks for sharing your experience and motto, it's really important to take pride in our prepared foods. Carnaroli rice is a great option for creamy risotto, you should give it a try. 👨🍳🇮🇹
Love to watch both channels. Looked if this colab had happened already but it seems not yet? Please make this happen :) I will absolutely try this Risotto, I am just a simple homecook but I am sure with all the tips you gave in the original and James gave in his video, I should get a good result.
One trick I use when I'm making risotto for family or friends is to always have a starter. Just to make sure everybody is already at the table when my risotto is ready.
Two of my favorite YT chefs! Though there's little chance of me trying to recreate this because diabetes, I really enjoyed watching the mutual admiration society emerge. Nice job to both of you, and I'm here to watch any collab!
I'm delighted to hear that you enjoy watching these talented chefs and find their teaching style effective. Sharing the art of cooking is a true passion, and it's wonderful when it's done well. If you have more culinary questions or need recipes, feel free to reach out. Happy cooking! 🍽️👨🍳😊
Thank you for your kind words! We're glad to hear that you found the video helpful and learned a lot. Keep cooking and enjoying delicious Italian recipes! 🙌🍝
James, you are so thoughtful and classy in your manner - you are every mother’s dream. Please comment on sequencing - i saw recipes where rice is added to the sautéed mushrooms.
You are so kind Vincenzo! I love the video! Thank you so much!!! it is a bit strange watching for myself after editing this for so many hours. 😂 hahaha
I would love to cook with you, please let me know when you are in Barcelona!
Cook at the same time when you get together. James does an spaghetti alla carbonara, Vincenzo does a paella.
I enjoyed your reaction to my video! I love your knowledge and I would love a collaboration with you! Thank you again!
This is so awesome that Chef Vicenzo did this, bro!!! Woot! Woot!!
@@franciscoschuler6663 Great idea!
I really enjoy how both Chef Makinson and Vincenzo are willing to respect each other while, actually saying things to help out us home cooks. Not necessarily critiques but, explanations.
I do hope you do some collaborations. I can't imagine what on. Obviously, Vincenzo is a maestro of Italian food, and while Chef J can explain why Vincenzo is so awesome, I'm not sure where the collaboration comes in.
No Vincenzo, you don't talk too much during video's. We're loving every second when you talk. So much love and passion
awesome, you're really kind! Thank you
And next: CHEF JAMES React to Italian Chef Reacts to CHEF JAMES React to Vincenzo's Plate MUSHROOM RISOTTO
A never ending story 😂
🤣🤣🤣
And after that: Italian Chef Reacts to CHEF JAMES Reacts to Italian Chef Reacts to CHEF JAMES Reacts to Vincenzo’s Plate MUSHROOM RISOTTO
And next: Italian Chef React to CHEF JAMES React to Italian Chef React to CHEF JAMES React to Vincenzo's Plate MUSHROOM RISOTTO
😂😂😂
15:03 you don't talk too much! That's what gives your videos so much personality, your enthusiasm and love for the dishes are what make your videos so entertaining
Wow, thank you for the comment! 🥰
@@vincenzosplatetheir comment is true. I wouldn’t change anything about your videos. Very entertaining and I learn new things along the way. I just discovered your channel about a week ago, and it’s more satisfying to come here than to look for a movie to watch. You’re a very nice guy, I wish I had a friend like you! And thank you in advance for the Christmas lasagna I’m soon going to be preparing with your cooking advice 😂😁
As an American-Italian I co-sign the original commenter.
James is an excellent chef IMO. I did cook one of his recipe and it was literally mouth-watering. His reactions are also not only extremely informative but very fair and honest as well. Glad you two like each other's techniques! :D
Oh yes he really is, and he’s also super kind! Looking forward for a collaboration with him
i actually really enjoy that he doesn't over react, when he smiles you know its what he is really feeling. James loves food, you can tell not many things move him but food brings him to life
@@vincenzosplate Then I think you should learn from him by being nice when doing your videos.
@@mic_s21hat u talking about? Vincenzo is just honest and funny
I laughed so hard in the beginning when James said: "I've been cooking for many many, years". He's just a young kid. I had been cooking for more than a decade when he was born. It's so fun to see these "chefs" explain their "secrets" and "inventions". Most of it is basic stuff that my grandmother taught me.
You guys HAVE TO make videos together from time to time ! Both of you are amazing food enthousiasts with your proper and complementary styles, that would be so iconic 🙌
Maybe one day!
Chef james is amazing and such a kind person
I can now confirm!
James+Vincenzo+Uncle Rodger+Nick+Guga, with the occasional visit from Gordon himself. What a show that would be. RUclips all stars.
Ahahah that'd be nice idea
And don't forget the #1 chef on the internet, Chef Jean Pierre! www.youtube.com/@ChefJeanPierre
with jamie oliver schooling all of these fools
@@realpoetics/s ?
This is the sweetest, wholesome, encouraging collab commentary EVER. I love the combination of these guys. If they ever do a collab I will watch that
We definitely had fun filming this. James is such an amazing person!
This is the best duo it's like you complete each other 😂😂
Hahaha thank you, I’m glad you think so!
James Makinson, Vincenzo and Uncle Roger: my trifecta of food video binge-watching.
Fuiyoh!!!
Love you guys ❤
i love james' videos. even when he's not being critical he's very constructive and adds a huge amount of additional information. always a fun and worthwhile watch.
James adds great value with his constructive insights and extra info. Always a fun and worthwhile watch! 😄👍🎥
I love the mutual respect and mix of personalities. James' clinically precise knowledge of cooking and ingredients mixed with Vincenzo's extensive traditional knowledge of Italian cooking and his vibrant, colorful personality makes for a very entertaining but informative viewing experience.
Finally! James's reactions are so cool, Vincenzo. You both have to get together and cook something awesome :D
Oh yes he was super kind! Would be great to collab with him
@@vincenzosplate I would happily collab with you and cook some of my babushka's Bulgarian recipes, but that is impossible now :( I have so much writing to do, working on my tenth book, it isn't even real.
@@aragmarverilian8238 A Bulgarian collaboration ? Ohhh I'd so love to be at that party. Bulgarian food is heavenly 😋🤤🤤😋
When people start reacting to your videos, you have made it! Congratulations my friend!
Many thanks 🙏🏻
I like the way two experts respect each other point of view and cooking styles.
It is always a learning opportunity for all of us! I'm very much open to learn and improve my skills.
I would love to see you and James do a collab. That would be so much fun to watch. I can't wait for that to happen 🥰
Oh yes that would be amazing! 😍
@@vincenzosplate oh yes! Im sure its going to be amazing ❤️
It is fun to watch both of you guys. Unlike with most chefs where I shake my head side-to-side, I say something and you both agree with what comes out of my mouth. After my 12-year career, and having learned from great pros, it is good to see this kind of excellence and the methods like I was shown taken under the wing of a great man.
Nice when TWO chefs banter and help the audience understand.
I love when chefs react to other chefs reacting to them. The feedback loop is so informative
This type of video is the peak of reaction content, IMHO. I don't really like the whole chain of reaction videos where it's like you're watching a video of someone reacting to someone reacting to someone reacting to someone reacting...
But when a content creator reacts to someone reacting to *their* content... It's just great, you really get to see what a content creator is like when they watch commentary on their own content. Are they someone who accepts genuine criticism, or are they the type to double down on potential mistakes... And while the doubling down is juicy, it's just always so refreshing and wholesome to see someone take genuine criticism with an open mind and recognize places where they might need to improve or explain (honestly) why they did something a certain way.
I had to figure twice what Vincenzo was trying to say with re-hydrate 😅 love these reaction video's ❤ love both Vincenzo and James 🤩
I love how respectful the two of you are towards each other.
We share the same ideas. His opinions on this reaction is spot on.
Vincenzo you match James' energy. We demand a Collab 💯 it'll be awesome 😎
oh wow thank youuu 🤩 that would be great
I really love watching chef James react to good cooking content, just because of how he explains things.
Chef James is a truly good chef!
He worked in some fine restaurants, worldwide
His words are wisdom…
Vin watching James watching Vin watching James...... space time ripped, now I'm stuck in a time loop.
You guys are awesome ❤
LOL vincenzo roasing himself more than he's roasting his reactor's points, this is gold.
Just creating quality contents that everyone will enjoy, love and at the same time learn. Hope you had fun.
James reaction is more about food science. That's a lot of information about the science of risotto. You do the hows, he explains the whys.
That’s 100% right 👏🏻 well said
Ive never seen so many compliments from Chef Vincenzo. I definitely have changed my ultimate cooking experience from being able to cook with Gordon Ramsey, to someday cooking with you. It's clear you have better skill and temperament.
your videos came up as a recommendation one day, and i said , "Who's this guy?"
after clicking.
im so glad i did, you have help me so much in my home cooking. The wife loves it, the kid loves her pasta , so she's happy. 😋
thank you for all you do .
you've become part of my morning ritual before work, one or 2 videos and im tinkin about what to make for dinner, (all day)
Vincenzo is so nervous hes like a kid in front of a teacher being graded for his cooking class 😂
Y’all are two of my favorites and I’d love to see y’all do some episodes/projects together! I’d love to see y’all travel and cook. Thank you both for what y’all do.
Got to say that your channel is the go to recipe book for all things risotto and pasta!
Oh wow this makes me super happy. I really appreciate it 🙏🏻 thank you ❤️
@@vincenzosplate
Ive obvs followed the mushroom one, also the raddicio, and then pastas too many to list…but best of all was the carbonara one- before mine ended up as scrambled egg on spaghetti!
One risotto you haven’t done is a beetroot one! Also a marriage made in heaven- with feta crumbled on top with arugula to serve!
The same here (: I tell the kids to look after at Vincecos...
Get a look at Pasta Grammar too.
I love the way you two work together! Thank you for such a comprehensive explanation of risotto. Makes me more daring to try ;)
You’re both lovely guys. I’m so glad I found each of your channels! I’m no chef but like you, I’m artistic. You guys turn food into art.
Thanks so much! 😊
love the reaction on reaction, the clarification of certain processes to the a la cart interpolation in info. Thanks for this great info and insights
Glad you enjoyed it! I hope you learned something from this video!
Now we need James to do a reaction to the reaction to the reaction video!
This is how we fill the internet.
Love the reacting video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest
Thank you a lot my friend! 🙏🏻
I think he was Laughing a lot because he , like myself , finds quite a bit of joy from your accent and your tone. You explain things in a great way my man. Thanx for all the fun videos.
Vincenzo amore bellisimo! what a wonderful person to accept any criticism! Child of God! No one is perfect! He and James should make a five - course meal. Arrancini, risotto, pasta fagioli, chicken scarpariello, tiramisu. What a show that would be!
Woah! That's an amazing list of dishes you got there.
I like the Reaction-on-Reaction, great chef's providing insights for all of us to enjoy the pleasure of cooking and then sharing our efforts with the people we love.
As a food addict who cook and always find myself fascinated about food, watching someone explaining in depth is the best thing.
Glad you enjoyed it!
I'm so glad you gave him acknowledgment. I think he's a great guy and deserves a break....I'm not saying this because my name is James....just had to say that little bit.
I worked in a hospital kitchen. The new EC put mushroom risotto on the menu for the board with Bleu cheese crusted beef tenderloin, but the only rice we had was basmati. I truly believe he was testing me as a cook (he had different little things he used to gauge his employees, like asking if beans belong in chili {I live in Texas where there are strong opinions about this}). Did all the steps, got towards the end, pureed part of the rice to release more starch, but still had to add a little actual cream. It was delicious and I believe, along with how the tenderloin turned out, that I passed his little test.
Thanks you Vincenzo to colab with james❤
My cooking 'authentic' dishes has improved so much over the last 2 yrs .. from Uncle Rodger to Vincento to this channel .. to Jet Tila and Soupe'd Up.. Latif's Inspired and Recipes by Bumbi. You guys make it great. Edging to perfection .. keeping it real. Well done to keeping authentic dishes authentic. Makaman curry to roast pork belly .. with pasta in-between.. Super
.. and know what you are talking about.
Great stuff guys. I'm looking forward to 'Chef James reacts to Italian chef reacts to Chef James reaction to Vincenzo's mushroom risotto' in the future sometime.
Risotto is my love. I prepared Risotto with whisky and saffron and it was amazing, sometimes I use beer too, but generally white wine. With porcini and saffron risotto I prefer to use half vegetable and half meat broth
I love the reaction videos, both Vincenzo and James are amazing chefs and after making risotto for years these guys have taken my risotto to new heights! Thank you both 🤟
My God, at 18:53, this reminds me of when I used to work in restaurant and how stressful that environment was.
Those mushrooms look amazing. People who don't like mushrooms are heathens! I kid. But seriously, mushrooms are an amazing food. I agree, it would be fun to watch you two do a collaboration.
What an excellent video! I’m a fan of James and NOW I’m a fan of you as well. My grandmother, who grew up in a small town in the Puglia region of Italy, made this exact dish for me when I was a little boy, about 60 years ago. I can still taste it, it was so delicious, simple and rich at the same time. She was a wonderful cook. She made everything with love. I can tell by your enthusiasm that you are as well. Thank you for your video!
You really are the embodiment of the Italian passion for food! Love your channel 😊
Thanks for the compliment, really appreciate it! 😊 How's your cooking journey going so far?
Compliments, respect, credit where its due. Plus a healthy point of difference where applicable, for clarity on their individual perspective/preferences.
They each bring a passion, and interpretation. They respect the others views, with a sole regard for how the end result is.
Great to see.
This Collab needs to happen.
i honestly has no idea what he was trying to say in the pre blooper or whatever you want to call it at the beginning. makes perfect sense with context. 👍
That pre-blooper had us scratching our heads too! 😅 But with context, it all clicks! 👍😄
I wanted to thank you for posting the correct way to make true Italian dishes. All of them that I have tried have been beyond delicious!
i would give a kidney a taste whatever these two cook together! so much love for the craft, deepest respect to Vincenzo and James!
No question Vincenzo, your approaches are very complimentary. It's like the left and right half of a cooking brain. You with the passion, James with the reason. It looks like Vincenzo cooks for family, so the love comes into the food, James cooks for a wide range of clientele, so it leads to his style. Very difficult to please a wide variety, but the family looks forward to how Vincenzo's Nonna made it.
This was actually very informative. Thank you for this meta video. I’d SO love to see you two make an actual dish together.
You're welcome! 😊 I'm glad you found the video informative. Happy cooking! 🇮🇹👨🍳🍽️
It is great to learn a dish from competent sources such as you too. Great work. Looking forward for the collaboration video.
I'm thrilled that you find my channel a reliable source for learning authentic Italian dishes. 😄 Stay tuned for future collaborations and exciting content!
James looks like the animated character Vincenzo uses in his opening
😂😂😂😂
They've both got the big bushy eyebrows hehe
We are definitely looking forward for the collaboration chefs.
Me too, it would such a treat. Don't you agree?
5:38 So I was thinking, if you're going to be rehydrating mushrooms and then adding the water back into the risotto to bring in the flavour. Why not rehydrate it in your stock, that way your mushrroms gain more flavour from your stock and you do not water down the flavour of your risotto by adding water instead of stock. This way you end up getting the best of both worlds.
Brilliant insight! 🍄🍚 You've got a point there. Using the mushroom-soaked stock is a clever way to intensify the flavor. Grazie for sharing this tip! 🇮🇹👨🍳
i love you both so much, thank you for teaching me cooking!
Thanks for watching!
Professionalism both ways, a cheer to watch!
I would love to see you and James cook together. You're both entertaining and knowledgeable.
Maybe we could make a collab 🙂
I worked as a cook and when we had big batches of foods that needed to be quick chilled before going into the cooler or freezer we would break it down into lizlock bags and place them in a big bin filled half full with ice then lay the bags flat and cover with more ice.
Vincenzo and James are my favorite chefs
Aw thank you so much for the support my friend! 😊👨🍳
Awesome! 👏 ❤ thank you. 🙏. I’d worry about you two cooking in same kitchen. Either you have too much fun or kill each other. But working together like this is wonderful and we learn a lot from the to of you together.
Haha, it's true that working together in the same kitchen can have its moments, but it's also a lot of fun and a great way to learn from each other. I'm glad to hear that you find it wonderful and that you're learning from our collaboration. Cooking can be a beautiful way to connect and create delicious memories. If you ever have more questions or want to explore new recipes, feel free to reach out. Happy cooking! 🍽️👨🍳👩🍳❤️🙏👏
I have discovered you through Chef James ... I will try this recipe for the holidays! Thank you ❤
I loved this wonderful video.I follow both of you and it would be nice to see you both cook together.We are going to Spain this September 05,2024 and it would be nice to meet Chef James in person.Then after Spain we are traveling to Turkey and Paris.
Love it before even watching you’re the best
Oh wow you’re too kind! Thank you SO much! 🙏🏻
No, Vincenzo, don't talk less. You -like James- talk to add information or explanation. We LOVE your face. We get plenty of pix of what you are cooking so don't worry. I love both you chefs because we learn so much from you. I make risotto (mushroom is my favorite) just as you teach but I never knew about the butter at the end (much more creamy I see) and I was taught to put the cheese on when plated but I like the way it helps make your risotto creamy when you mix it in with the butter at the end. Just FYI, I'm a crap cook overall but my best dish is mushroom risotto and now it will be better. Yippity. Thanks.
I love the personality of both of you!
lol, that mushroom is called "Karl Johan" here
they are like weeds, grows everywhere
That's interesting! In Italy, we call it "Porcini." It's amazing how different regions have their own names for mushrooms. 🍄🌍 Thank you for sharing!
james a gem ... as are you vincenzo... love u 2
We appreciate your support and are glad to hear that you enjoy our content.
Bellisimo video Vincenzo, grazie! So informative, I have worked in restaurants for over 20 years, and safe food handling is an absolute MUST. I always take pride in my prepared foods, my motto is "If I would not eat it myself, I would NOT serve it to someone else". Both out of respect for the food and your guests. Even though I have seen people do horrible things to food for a customer/guest that is disgusting (I don't care how nasty the guest is), it is disgraceful. I really enjoyed this video with you and Chef James. I have never seen carnaloni rice here in Canada, I've only used arborio. Looks SO CREAMY!!!! Grazie!💜
Thanks for sharing your experience and motto, it's really important to take pride in our prepared foods. Carnaroli rice is a great option for creamy risotto, you should give it a try. 👨🍳🇮🇹
Vincenzo, I am very hungry.....
Thank you very much for sharing your wonderful documentary video with us.
It’s always a pleasure for me, my friend!
Love to watch both channels. Looked if this colab had happened already but it seems not yet? Please make this happen :)
I will absolutely try this Risotto, I am just a simple homecook but I am sure with all the tips you gave in the original and James gave in his video, I should get a good result.
One trick I use when I'm making risotto for family or friends is to always have a starter. Just to make sure everybody is already at the table when my risotto is ready.
That's a great tip, I'll definitely use this tip on my next dinner party.
I always like the details chef James give in all his reactions.
Two of my favorite YT chefs! Though there's little chance of me trying to recreate this because diabetes, I really enjoyed watching the mutual admiration society emerge. Nice job to both of you, and I'm here to watch any collab!
I love watching these two men. Not a lot of chefs are great at teaching their craft. That's not a problem here.
I'm delighted to hear that you enjoy watching these talented chefs and find their teaching style effective. Sharing the art of cooking is a true passion, and it's wonderful when it's done well. If you have more culinary questions or need recipes, feel free to reach out. Happy cooking! 🍽️👨🍳😊
Can't wait for chef James reacting to the video of you reacting to the video of him reacting to your video!
😂😂😂
I love all 3 channels; yours, James and uncle Roger outstanding!!! Would love to see you all together in a video
Thanks for the suggestion! I'm not sure if that's possible, but it would be great to collaborate with them in the future 😄
It took me a minute to wrap my mind around what I was looking at here 😂 but I admire you both very much. Very enjoyable!
Both of u are super amaizing sef thanks for the lovely recepies!
Love this! Can't wait for these two guys to cook together.
Thank you my friend!
I just want to say thank you to both Vincenzo and James, I learned so much watching this video.
Thank you for your kind words! We're glad to hear that you found the video helpful and learned a lot. Keep cooking and enjoying delicious Italian recipes! 🙌🍝
You really are a great chef - and a wonderful person, Vincenzo. Watching this was fun, but I forget how difficult to cook AND film. 😮
Thanks for the kind words and support! It definitely takes some multitasking to cook and film, but I love sharing my passion for Italian food. 🍝🇮🇹
I love this, 2 of my favorite chefs, I would
Love to see chef Vincenzo and chef James make Paella, that would be a cool video.
Sounds like a fantastic plan. I'll have to message James to see if he's okay with it.
James is a gentleman and a true chef with a passion for food. I would loce to see you 1 collaberate sometime
I love both you guys….you rock!
thank you sooo much!
James, you are so thoughtful and classy in your manner - you are every mother’s dream. Please comment on sequencing - i saw recipes where rice is added to the sautéed mushrooms.
I agree with everyone here, this collab NEEDS to happen! yes please :D
Ahahha maybe 🙌
Make it happen Vincenzo...
You and James. 😃😃
Hmmmm I'll give that a thought.
I love both of your channels :)
Yay! Thank you!
I'll wait a lifetime for good risotto, it's one of my favorite meals I love to eat lol. Fantastic video I like the review of the reaction 🤠
Oh yes same here! Glad you enjoyed the video!