That's like $8 of saffron.

@@defeatSpace Fake saffron maybe.

@@looksirdroids9134 Uh-huh 😅 no

I was looking for this comment.

@@Lola1912 Uh-huh yes. Why do you have to be condescending? You aren't superior, you aren't top shit. 100mg of saffron goes for 13 bucks and he put more than that in there. How about you don't be a fuckhead next time?

it's in italian: a tiny bit means enough, which is more than you think but less than american amounts

@@gabrielemagnabosco8926 nobody asked

According to Marco, yes.

the thing i love personally, about using the pastes is you season everything equally.

He did it lightly as the risotto has all the salt you need.

I think he's taking the piss. Just a hunch...

I died laughing

HAHAHAAHAH

I’m quite generous with my stock pots so I use 100.

@@TheGodYouWishYouKnew ofcourse you use 100. Its your choice.

@@adeelthegame I personally use 2000, I reduce them for a stronger flavour. I once accidentally ate a condensed stock pot and now I sweat knorr fish stock pot

Clowns🤣

And you can poop through the eye of a needle, or hold it in to your bowels rupture, it's your choice

Lol, no bs.. minus the whole I'm a total shill for Knorr but ok whatever lmao

@@mikeadams3743 any knorr shit he uses can literally be substituted with its natural equivalent

@@tohnic441 😆.. but not the paycheck lol

Charming? It’s like he’s teetering on the edge of complete meltdown, waving his massive knife around

This looked so good. And seemed fairly quick to do.

It was Knorr Aromat. He didn’t disclose it. It was his choice.

This is specifically Knorr saffron per his words (1:26), which is cheaper

@@Lufttygger306 he did the stock himself: water, stock pod, saffron. "Stock with saffron" means THE stock he did like a minute before he said that. He said "more" because saffron was added in both stock and oil. Besides I could not find Knorr branded saffron as-is, only as a part of stock cube, broth paste or similar.

@@emil5302 You're very perceptive, I'm sure Knorr has a job for you in the advertising department

Thanks Pepe! :D

At Least, That Is what I Imagine Marco saying. :)

This is the way!

The proper choice.

They probably have high blood pressure from all the salt in the stock pots though.

Resting pulse rate of 160 from their bad choices of eating it

@@panicfarm9874 it's their choice really

Its Your Choice

AMEN TO THAT.

HAhahaha

Stone S A Knor fish stock pot

Turmeric is the poor mans saffron.

Well, actually safron is extremly light and amount used here would probably cost just 3 or 4 euro.

Sprinkles it like salt? He used more saffron in this risotto than salt in all his other knorr videos combined😃

@@santanalz not in terms of flavour. And the colour is slightly different.

@@iaw7406 I've written two cookbooks since this comment. Consider it a blessing that I'm replying. Turmeric has a somewhat semi similar flavor and nearly as much staining power as saffron, but only if the turmeric is fresh. It was a cheaper cheat for like 600 years. Read up on the Indian trade Routes and the use of the two. Cheers sir / maam.

Use ready made fish stock. I read one comment of yours.

yea looked like porridge to me.

Risotto should be quite creamy and definitely on the runny side rather than any form of dry. That risotto looked pretty much spot on. It's often served far too dry. The rice continues to absorb liquid even after taken off the hob and served. If you take it off the hob when you think it has just the right consistency, during the time it takes to plate the dish and serve it it'll end up too dry, and definitely doesn't sustain the consistency that it should through the course.

fair point

As it cools down it will harden so it has to be like that.

There two types of risottos. There's the less runny and the really runny one. Traditionally the Milanese risotto with saffron is prepared really runny. In the world of haut gastronomy, risottos are much runnier, it's more sophisticated. The risotto should contain the contrast between the runny creamy 'fluid' and the harder al dente risotto grain.

Nah they hating cause he used an expensive spice

Wine is essential here. Wine will revolutionise a lot of your cooking should you try.

Knorr wine pot

Just use water.

Soyil Zaergar it wont be the same flavor but there is a lot of things you can do to get a similar effect. The whole idea behind the wine (besides it’s specific flavor) is acidity and alcohol. Acid brightens a dish while making you salivate and alcohol is a flavor carrier. So let’s say a neutral spirit like vodka with a few drops of vinegar would work. Any liquor would work (as long as you don’t mind the flavor) with a little bit of vinegar (even plain white distilled vinegar). Heck I’ve done a risotto with beer and finished it with good aged cheddar (a sort of Welsh rarebit-risotto cross over) and it worked good. So really just alcohol and acidity is what you want.

Knorr wine stock pots?

Someone doesn't know how they make liquor..... Boiling absolutely removes alcohol. If it didn't, we literally couldn't make high proof liquor. That being said, it takes awhile to get it all out. Much much longer than what you would boil it during cooking.

Lol you idiot it does…pls go back to school and start studying…pls don’t don’t teach experts how things work while your still a dunce

@@i_aint_gonna_cry4u187 Been to school, studied well and learnt that to get rid of the alcohol you'd need to boil it for 2 or 3 hours. Marco reducing the wine for about 10 minutes removes almost no alcohol. By the way, the word you were looking for is 'you're' not 'your'. So who needs to go back to school?

@@bzakie2 the time depends on temperature and surface area. If you drop a little splash of wine into a large, nearly empty, very hot pan (as Marco does here), most of the ethanol is going to evaporate within minutes, as will the water, which you can plainly see by observing the reduction in volume. The 2-3 hours you’re talking about would be with some giant, long-simmering stew.

James Hanoomansing UR a Neanderthal.

That is criminally expensive, but it's not Knorr's pricing -- probably some import food retailer selling through Amazon. Ordinary retail price in the UK is about £1 for a pack of four, which is about $1.40.

Yeah. Probably a time thing: if you're shooting a ton of these videos, there's no time to spend half an hour making a proper risotto.

Marco has said in a few videos he prefers a more wet risotto.

Stock pots make decent stock, and saffron isn't **that** expensive.

It's your choice really.