Home Risotto 3 Michelin-starred chef Enrico and Roberto Cerea create classic seafood risotto

3 Michelin-starred chef Enrico and Roberto Cerea create classic seafood risotto

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The 3 Michelin-starred chef creates a classic Italian seafood risotto dish however taking this dish and very a lot making their very own, in order that the dish turns into a part of the restaurant ethos at DaVittorio in Bergamot simply outdoors of the Italian capital Milan. The dish is served with a shellfish gel created from the cooking liquor of the shellfish, the rice is added to this on the desk the place the diner is inspired to combine this.

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39 Comments

  1. Carlo Bolinastretta

    October 5, 2019 at 8:05 pm

    Non si capisce cosa siano le semi sfere gialle? Uovo?? gelatina??? cos'è? perché non dici nulla??

    Reply

  2. Matteo Maman

    October 5, 2019 at 8:05 pm

    Spettacolare

    Reply

  3. chris ganoglou

    October 5, 2019 at 8:05 pm

    how to fuck a perfect dish

    Reply

  4. gredangeo

    October 5, 2019 at 8:05 pm

    Making that a fake shell, so that the whole dish is edible, is actually quite neat.

    Reply

  5. Marco Di Giandomenico

    October 5, 2019 at 8:05 pm

    Stupendo!!!!!

    Reply

  6. Michael Shen

    October 5, 2019 at 8:05 pm

    Because its the end of the fucking video! SPLAAttTT!

    Reply

  7. Matteo Maman

    October 5, 2019 at 8:05 pm

    è uno spettacolo!

    Reply

  8. Meagain Okay

    October 5, 2019 at 8:05 pm

    Risotto should have been the base, then the seafood on top…

    Reply

  9. Fluffy, The Dignified Old Cat

    October 5, 2019 at 8:05 pm

    3:01 YAMEROOOOOOOOOOO!!!

    Reply

  10. hell

    October 5, 2019 at 8:05 pm

    sale non lo metti

    Reply

  11. Geert van Spaendonck

    October 5, 2019 at 8:05 pm

    It looks beautiful and very delicious

    Reply

  12. zheng ren

    October 5, 2019 at 8:05 pm

    the finishing looks disgusting

    Reply

  13. al sa

    October 5, 2019 at 8:05 pm

  14. Dario Dardi

    October 5, 2019 at 8:05 pm

    THE NAME OF THE DISH IS RISOTTO SEAFOOD. OK ?!?

    Reply

  15. daniel haynes

    October 5, 2019 at 8:05 pm

    That so gorgeous

    Reply

  16. Adamantiis

    October 5, 2019 at 8:05 pm

    Holy mother of cholesterol

    Reply

  17. Bas van der Graaff

    October 5, 2019 at 8:05 pm

    Bland, undercooked, the plate looks like a mess. Are these prawns frozen?

    Reply

  18. what

    October 5, 2019 at 8:05 pm

    They added like 3 tablespoons of butter, you fucking retards.

    Reply

  19. mattgotsskill

    October 5, 2019 at 8:05 pm

    iv seen a couple of these 3 star chef videos.. so very very unimpressed and doubting the authenticity of they're stars. compare this to something from Macro Pierre White , or Gordon Ramsey. leagues apart

    Reply

  20. cintainmano contro il nyse

    October 5, 2019 at 8:05 pm

    Chiamala nocetta di burro…

    Reply

  21. fahd s

    October 5, 2019 at 8:05 pm

    Anthony Bourdain said when you eat at a fine dining restaurant you end up eating 1 to 1.5 sticks of butter. From looking at this it could be more

    Reply

  22. Riccardo Bonolis

    October 5, 2019 at 8:05 pm

    Ma il risotto sinceramente faceva un po pena, senza personalità… Poi sembra che abbiate fatto fare l'ultima parte della presentazione al lavapiatti, per il resto tutto molto bello..

    Reply

  23. abdalminator

    October 5, 2019 at 8:05 pm

    what's the point of arrange prawn first, man

    Reply

  24. Antonino Nielfi

    October 5, 2019 at 8:05 pm

    The place is Bergamo, not Bergamot. Also the saying is "rice is born in water and does not die in wine".

    Reply

  25. bpp spb

    October 5, 2019 at 8:05 pm

    What happened with the rest of risotto? You ate it yourself with some butter?

    Reply

  26. Valerio Bettini

    October 5, 2019 at 8:05 pm

    Fot everybody: the chef explains that the dish goes to the customer without the rice, so it looks good and the presentation is brilliant. After some seconds, the waiter is pouring the rice "live" in front of the customer. That would be the purpose.

    Reply

  27. Edward

    October 5, 2019 at 8:05 pm

    Fuck, can you guys just eat like normal people?

    Reply

  28. Michael Adams

    October 5, 2019 at 8:05 pm

    Holy shit that looks so good

    Reply

  29. J T

    October 5, 2019 at 8:05 pm

    "Some" butter??

    Holy hell you added an entire bucket

    Reply

  30. Holdin McGroin

    October 5, 2019 at 8:05 pm

    "some butter"

    Jesus Christ

    Reply

  31. RamenLover

    October 5, 2019 at 8:05 pm

    Then we put some butter…
    Wait dont tell me that spoonful of butter,Omg

    Reply

  32. TheLMMish

    October 5, 2019 at 8:05 pm

    some bbq sauce would be nice.

    Reply

  33. justasiankid

    October 5, 2019 at 8:05 pm

    I love how the risotto represents the sand, awesome!

    Reply

  34. XowntXihqX

    October 5, 2019 at 8:05 pm

    completely ruined the presentation with the runny risotto that spreads all around the plate. i think pouring it into a separate bowl for the customer would be better so he can do with it what he want's after he's done admiring the seafood plate.

    Reply

  35. kommisar

    October 5, 2019 at 8:05 pm

    Am I the only one who could listen to this guy talk all day?

    Reply

  36. NORBERT LACZKO

    October 5, 2019 at 8:05 pm

    We add some butter ! Some or nob or a massive spoon 🙂 80g at least aahhhh

    Reply

  37. Sebastian Mollega

    October 5, 2019 at 8:05 pm

    Well look how at 2:56 the plate shows itself soo colorful and amazing. We could see the techniques and star to admirate every aspect of it .As a costumer I wouldn't like to miss that view during the hole experience, and when the risotto comes, voluminous and soo color lacked, it hides all that, and kills the magic.

    Reply

  38. Sebastian Mollega

    October 5, 2019 at 8:05 pm

    I think also that it was screwed up when the risotto was poured so roughly

    Reply

  39. John Smith

    October 5, 2019 at 8:05 pm

    Im no chef, but that seafood presentation is far too gorgeous to cover with rice.

    Maybe in a side dish, and the waiter suggest a spoon of rice with a selection of seafood?

    Seems a better way to preserve the flavour and appearance of both.

    Reply

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