Gino and Phillip Have a Bicker in the Kitchen Over Risotto | This Morning

that's my lad was there gonna say that um grumpy every time I come here come to this morning cook Phil Vickery is just a call away now if you were thinking about what could I make tonight then look no further than Gino because he's in such a good mood a lovely idea I love you I just don't want you to be my kitchen sit on your sofa in our kitchen if I want to stand there I'll stand there if I want to stir these onions I'll study signs because these are essentially our onions you are a guest in this kitchen now then what do you make you know when people say they wanted to make something that they don't make a lot of mess I'm just gonna let this go because I don't have the time and I need to do my risotto so when people always say to me they want to do something tasty not too much dirt this is the ultimate one pot dish and what we will forget about the risotto once you learn the technique you can pretty much do whatever you want with it you can put fish vegetable meat whatever you want so let's let's remind everybody the technique is I just love this offer oh I don't know it's healthy colorful taste it takes a little time you can't move your glass of wine is also a fun way to do it now the first thing we need to do is onions very finely chopped into olive oil okay the first rule occasionally finely chopped finely and then the is important to toast the rice grain okay that's what people make the mistake so what you do in the oil with the onions put your rice this is the beautiful herb body you can use arborio or Carnaroli rice arborio you find it pretty much everywhere toasting the rice is very important because what's happened you start to break the rice grain around so then is gonna be ready to absorb the storm here so you do this Shona for about a couple of minutes now Holly I got some yellow cherry tomatoes orange can you cut them in a half yeah not even more and more more and roasted peppers amazing I mean if you can do this one can you manage I thought you're gonna slap yeah you can find them in olive oil okay or you can find them in brine absolutely up to you whatever you prefer but get them roasted because it gives an awesome flavor to the dish hmm now how about ten of them actually do them all because he looks good on camera that you guys occupied as I'm doing the result now I wine it's very important to add the wine and now is the moment that we added one because the alcohol needs to evaporate so the wine goes in there okay you see all this bubble going that means the wine starts to evaporates and the and goes straight into the rice I'm also gonna put a little bit of parsley fill it we're gonna put in now uh-huh before you put it the stalker because I want to start to cook the past I want to start to release the flavor of the parsley straight away at the beginning of the recipe now once we done this we are there at this point the only thing we have to do little by little goes in there okay the stock vegetable stock absolutely fine you could use chicken stock or you were you looking at just something just professionally that's all right I see so don't get destructive because then if you push me off if you take it this time they've just said that we've changed the end of the show can you just quickly read it so we're just check that's what I was doing every do I know you didn't happen what you do is you don't point it out oh they cut off me then and cut to you if you talk to me I'm looking someone else you know how as you want to make you feel that's fine don't worry about it it's okay when you blend that one so you put the stock slowly slowly remember good resort to takes between 17 and 19 minutes to cook yes now you need to slowly slowly keep stirring now at some point you can end up with this ok this risotto here is been here for 17 minutes exactly ok what do you want to do with this get the peppers no so goes in there ok the peppers goes in there and the courgettes guys leave them about three or four minutes before you serve don't overcook the cassettes you want to keep the crunchy new projects in there to make the risotto creamy no need to put a double cream remember the technique is very simple you put a little bit of Parmesan cheese or in this case pecorino minute 15 to go you wanna be Z and then crocheting reading there and then you have a pep the butter and the cheese that they start to melt together and as they melt you're gonna get all the creamy texture a Philip can I have a serving plate twice you think you need to put salt in it but is it the stock is salted stock is salty ok and then the pecorino cheesy sauce here so make sure you don't overdo it I always say to people I suggest took at the end just why don't you read your beats by the time I do these I'll do that in a minute when the time is right way gives me a little bit of time with you but you have nothing to talk about something we try ok but look how beautiful is this a little bit more pakoras on top stunning I am keeping doing this on everybody home for my children oh the kids always say the courgettes and the pepper and they said that this is probably the fourth the fifth time that I do for my children finally yeah slowlyslowly thank you you

Channel: This Morning

Views: 940,173

Rating: 4.9300318 out of 5

Keywords: this morning, interview, holly willoughby, phillip schofield, ruth langsford, eamonn holmes, chat shows - topic, chat show - topic, talk shows - topic, food, recipe, gino d'acampo, risotto, funny, bicker

Id: Nwp3iRi3B68

Length: 6min 27sec (387 seconds)

Published: Mon Mar 12 2018