Watch legendary chef Marco Pierre White demonstrate how to prepare a rich and comforting mushroom risotto, sharing the simple techniques that bring depth and flavour to this classic dish. Find out more: Discover more in Marco Pierre White’s BBC Maestro course, where he teaches timeless cooking techniques and restaurant-quality dishes. Useful Links: See all courses on our Home page: https://bit.ly/bbc-maestro-yt Check out our YouTube memberships: https://bit.ly/bbc-maestro-membership 🤳 Stay connected with BBC Maestro Facebook: https://www.facebook.com/bbcmaestro Instagram: https://www.instagram.com/bbcmaestro TikTok: https://www.tiktok.com/@bbcmaestro
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There we are
it was my choice to watch this. It's that simple
My life goal is to remove the water content of every living organism.
I can tell, without even looking, that Marco will say there we are. Because even when I'm not looking, I'm listening, I'm smelling.
Throwing the parsley all over the kitchen was my favorite part. There we are
"It's like when you're a head chef in a three-star Michelin..." A truly universal example to give.
"My stock is very simple" i was ready for the return of the cube.
Im here for the comments as much as I'm here for Marco.
Marco is 50-65% water. We know what we must do to bring out his natural sweetness.
I drink the wine while I allow the rice to drink the stock. There we are.
Very simple. Very straightforward. Mother nature is the true artist. A little olive oil
We are reaching unprecedented levels of "there we are".
I taught myself how to chop, without watching. I lost all my fingers in the process. But there we are, I should have always questioned what I was doing.
Our food whisperer is back, there we are.
No one made me watch this. I made it. It was my choice. Beautiful.
I never have to wonder where I am, because there we are.
I've removed so much acidity in my life following Chef's advice I'm now basically alkaline
Don't worry about the half pound of parsley on the floor. It's all part of the method
The most restrained use of olive oil and butter yet. Instead, we make the rice drink the stock. It's her choice. And then the risotto walks across the platter. 🌱Beautiful 🌱
"Risotto should always walk across the plate". Such insights. There we are.