Risotto | Basics with Babish Live

It's not hot, so now we have another five minutes to kill it to make it work here things pizza with pizza dough stuffed is a physical impossibility. I checked it, let's see, let's see what's going on. the reddit questions that's true you know what we could do let's save that for later we're going to ask the reddit questions Later if you want to ask a question I guarantee you go to Reddit go to the subreddit binging with

babish

but reddit coms Benjamin

babish

and you'll see a post that I posted a couple of hours ago saying that we're I'm going to ask some questions from the Reddit feature in the thread today, so if you have a guaranteed question, you want me to see it, head over there and you know we'll answer those questions a little later, we will introduce an element call to this. shows that we're going to have a very special number that you can call very similar to Frasier, we're building really modeling all of this after Frasier Sawyer will examine you to make sure you don't know a racist or an idiot and-and-and and then we can chat

live

on air and I wish I could do it today but we couldn't get it online in time so next episode we'll have it hopefully I've got that cooking talking about cooking this is starting to get hot I can smell the oil getting a little hot I'm looking for a shine little I really want to make a good stir fry it's a little hard to do on these things They don't get too hot but they get hot enough that we're just sweating the onions and one of the most important parts of making

risotto

is sautéing the rice a shortly before adding any liquid because that will help the rice. release its starch, which is what makes

risotto

so thick and creamy and sticky, it's the starch in the rice, I think that's what that's what Alton Brown told me when I met him or anything but when I looked at him . a show like all of you I love you too Dugu love God I remember your screen name Have you been there I've seen you make Kevin's famous chili before I made the chili with Kevin's names go watch it youtube.com I've heard of I already made its chili, I even have a little piece of carpet.

I poured it on the carpet so it was really precise. That's what it's about. Benjen with babish is Maddie, my boyfriend. I started watching Frasier because of you Maddie, I love you both, I love you and your boyfriend, you are our aces in my book, thank you for starting this wonderful journey, whether our journey lasts just one session or the entire Life, yes that is a very deep cut, Frasier was right, no, no, that's it. like that's the season, no Maddie, you're going to love that one, okay, that one has Sarah Silva the Silverman, that one is yeah, that's a great classic, let's see without problems, but hey, which season Frasier is the worst , I just got season 5 when Roz got pregnant I'm not a fan get out of here with that season 5 it's great we're season afraser502 at ten I think no no deaths penultimate thing sorry I was wrong last season is definitely the worst because has a couple of some of the worst supporting characters of all time the worst may be one of the best episodes of the entire sheriff yes of course I said season not episode I'm just saying say all you want that's it It's not intense, man, my favorite episode is in season 9 or wait, no, when is it, when is it taking liberties, that's season 8, which is when I said very publicly that Frasier started going downhill, but no. change the fact. that's my favorite episode of all time and for anyone who's wondering, that's taking liberties, which I think is the season 8 episode, oh I should really know this by heart, that's the season 8 episode, wow , swear, check it out, it's episode 4 of season 8, no, yeah, maybe the comment community can help us, okay, I'm here.

I'm smelling the earth getting warmer so I'm going to interrupt for just a second and give you some nice sizzling noises oh yeah let's put that microphone in there so we can listen to the little ASMR with babish Can anyone find another name for ASMR that start with B so I can use it why doesn't it start with B? I can't really do it guys, it doesn't work, I need that alliteration, a big part of my brand. We have newcomers here tonight, any of the newbies joining us. I would love to meet you, my neighbor, who is going to see the Mister Rogers documentary.

Hit the like button if you're going to see Mr. Rogers Documentary, like you do with all risotto, you have to use a wooden spoon, it's not necessary, but it's like grandma's tradition, you know, you just go, you just have have to do it, sometimes it cools down real quick, it sizzles really good for a second and it was just, let me get to work here, we gotta get some garlic, come on, come on, I love these, how cool is this, otherwise , how cool is it that that's the refrigerator one, there's another one downstairs, it's a good preparer, man, this place. okay, get out of here, crush some garlic, it's not new, but I'm happy to be back, thanks for coming back, blue fire smile, I appreciate it, it's the first time I've seen it, but it's the first time I've seen it I see

live

, welcome to Live Land, Laser Monkey, okay, so I'm.

I'm going to bring this guy out of his shell and give him a little punch that will really make them jump out of their skin. This one is a strange shape, although he threw me a joker here, it was a heart shaped piece of garlic and I crushed it. Like all hearts, our adventure will eventually be crushed, am I right, friends? Because love is an illusion, because we are all going to make it. I'm kidding, I love this beautiful thing. You're talking to someone who had their heart broken and is still there. repairing that I already know and now I just broke my finger tonight.

I'm kidding. Well, this knife is unfortunately not sharp enough to cut me next time. Oh yeah, I once came out of one of the woods and took a bunch of drugs with him. friends, three days later she brought the wooden spoon that I cook risotto or worse coffee with, that's a pretty good acid trip, man, that sounds like a pretty good acid trip, if that's what it was, okay, these guys They're sweating, I'm glad I can tell you. You'll be able to see what's happening with the risotto on the stove much better because we have the other camera set up correctly instead of looking straight down, so you'll be able to see all the hot risotto II action live and in your face. just take it all, okay, make Rick and Morty pills, that's good, have you had your pills in the master vault?

I love you squid warrior, get out of here with that, it would be nice if you kept garlic in the refrigerator or pantry, it really depends on "I've found that garlic sprouts much more slowly in the refrigerator. I mean, I guess it's just because "The cold inhibits growth, but whenever I keep garlic out of the refrigerator in the country, you know it will sprout like teeth." Each clove will grow some sort of green stem and that happens much faster if you don't refrigerate it, so I tend to refrigerate mine just for that reason. I don't think it hurts him in any way, please feel free. to chime in and correct me if that's not true, oh you know, I'm supposed to make this in butter, not olive, I'll appreciate it if someone reminds me, even though you were quoting Parks and Rec, you're supposed to.

Let's make risotto with butter, not olive oil, it's not going to ruin the dish or anything, but that's what we're going to do for the legit stove, which we're going to start as soon as this guy is pressurized, what I'm going to do is I'm going to pressurize to this guy once you start increasing the pressure you're just going to cook for. I think it's five minutes, actually yes, but high pressure, five minutes, that's all it takes, boom, you've got risotto and then once while he's gone. I'm going to cut up our squash so I can roast it.

In fact, let me preheat the oven right now. This kitchen has the craziest commercial oven in the world and it's absolutely terrifying because it's constantly a hundred degrees hotter than it says, so I have to use a temperature probe to see what actual temperature I'm dealing with. It's been a challenge, to say the least, so okay, I'm going to throw some garlic in here. We're not going to use garlic or the other risotto, of course, because it's, it's going a little bit more in its sweet direction, pumpkin, garlic, it's not the best combination in the world, it's not the worst, it definitely works in some applications, but we're doing something. sweet and salty with that, so let's save. the garlic for this one is a little bit of garlic, almost like we're starting to make the sauce, you know, sweating the onions now that the onions are nice and translucent we measure out a cup of arborio rice, you can use arborio carnaroli, there's a lot of different varieties of rice that you can use to make risotto, but they are a very special type of rice.

You can't use just any rice. These are short grains that have a lot of starch that will release them. that looks great with the shutter speed, watch the rice pour in and once, when it gets a little far away, watch it. I just saw it right, so I say you'll see this later when we're standing by the stove and you can see everything, but I'm sautéing until the rice looks like little ice cubes, you know, they're basically turning translucent around the edges while they stay opaque, that works, yeah, well, stay opaque in the middle and Recently this week let me focus a little bit on the front, you guys know how much I'm going where I am, so I'm skipping them until I can see some nice translucent edges.

I make sure the heat is on high because I'm about to deglaze it too. with a little bit of white wine and I want all that alcohol to cook off before we cover because otherwise we'll have an alcoholic risotto because there's no chance for evaporation, you know, in a pressure cooker, so we have to make sure that it's kitchen so let me go for a minute and you take the wine out of the refrigerator you get a nice little sum you will block any use that Sauvignon Blanc is a great way to try to stay away from friend or butter rich whites like Chardonnay don't make that, but you know, Sonya Blanc Pinot Grigio is a good way to do it.

Sometimes, sometimes, Pinot Grigio can get free will. just a yeah, don't go crazy with the wine, this is, I think it's like a fifteen dollar bottle of wine, it's something good enough to drink with my risotto, but I also don't mind throwing it away, you know, a solid . half a cup here, okay, I can hear the rice sizzling and they all look like little ice cubes. I hope you can see it up high, you know they are quite small and you are quite far away, we do it, we all can. I'll change the lenses if necessary, I'll do anything for you, okay, I'll put in about half a cup, yeah, who else liked that?

Now we're going to let it simmer to remove all the alcohol until it's almost dry again like we did. I'm just going to let it go and measure out two cups of chicken broth here now. Normally I would use homemade chicken broth, you know, I would use real broth, but guys, it's been busy. I haven't had time to make chicken broth. It's also been very hot and I'm not going to drink something. It was hard enough having Tim katsu boiling in my apartment for 12 hours and the thought of making broth right now is awesome to me, so precisely two cups. thank you to anyone who tipped or anyone who subscribed when I've been watching thank you sorry I would love to be able to give you a more personal thank you but sometimes I can't watch because I'm.

Oh, take it if you insist. Wow, what is it, I brought it back Wow, I brought it back and even realized wow, I lost a few seconds there, okay let's see what it tastes like, yeah, it's good, that's not it. Drive in, this is a Kim Crawford Sauvignon Blanc Marlboro 2017 and it's um, it's dry, but not too dry, it still has some fruit, it's a little bright, I think it's perfect for making risotto, ah, that will be a nice welcome flavor , let's try it and see if you can imagine, do you know what this would be?

It tastes like Lee with rice, this makes sense, it's good that you don't take a sip of the broth, oh that's so bad, but don't you know that Fox Can's broth is not very good? It works once you add it to the recipe. I have everything. The alcohol's cut off here and things are starting to sizzle again, so I'm just going to leave you guys there, let's go and make sure everything's okay and then there's no easy groups, no guys sticking together. Make sure there is no rice stuck to the sides of the pot because it will not cook.

You don't want, you don't want, like a piece of rock-hard rice in risotto, that would be a real shame, okay, that's how. Would you like me to drink the broth? I couldn't watch the comics twisted twisted twisted twisted okay so now I'm going to live with this guy too you know he's very hypnotic I'm seeing it myself what's going on here guys? Oh, technical difficulties, what's going on? Well, oh, I see a problem. We have a lot of slack. These things are great, they're built in with so many safety measures that if I tried to put it like this, where it's not fully on, it wouldn't let me. so you're never going to have an explosion or anything like that, no, you definitely want to do that, aha, there we go, let's see if it works, BAM, so now these guys have a valve here, you can see, there we go.

It's hard to see whatwhich has been there for about ten minutes. so I'm going to go ahead and know that every time I try to do this with my phone to get Tinder matches I get yeah, I haven't had time to date anyone right now, it's like I've been really busy around here guys, When You went when Babish can't date, you know? He's, you know, his ass is busy, okay, let me go the other way, come on, yeah, who is he? Wrap it with plastic and freeze it. I'm going to let it cool on its own for a minute.

Did I use it correctly? I think I like it. of what I did and make sure it's in focus, let me tilt the camera down a little bit. I'm going to fill the chamber up to your own recognition like this. I know I didn't use it that weird at the time, yeah, I will. let this cool down a little bit on its own because it's going to be so hot right now that it's just going to melt the plastic wrap, but look at that, uh, I mean, I know I'm going to refocus the camera and show you all in close up. here we go, can you smell it?

Yeah, smell it, that's there and it's very quick, very easy to make, also very fun because I'm having fun right now, so okay, I'll let it cool a little bit before I put it in the refrigerator. because we need it nice and firm and the frigid and fringed what's going on here what's going on right here let me see if I delete it that we go frigid for of to make our and Cheney because we need Aaron Chi we need to form around a piece of mozzarella, come on, I mustn't have any nonsense on my apron for all the people watching, okay, who's tuning in watching Babish clean his apron.

That's acceptable. I guess it's not where I'd like it to be. There's still something there it's going to drive me crazy sorry yeah that's coming out whatever okay let's get started hmm when we do it now you know now would be a good time because we're waiting for the pumpkin to come out. finish roasting, now will be a good time for reddit questions, what we have on the subreddit there, Jake, okay, let's see here. I liked one who asked you, so you're inviting someone with a romantic interest to dinner and you want to cook something for them but you don't want it to be difficult you don't want tons of dishes you don't want to spend a lot of time in the kitchen these are all really things. valid questions that you should consider when having a dinner and a dessert do you have any idea about who to have dinner and a dessert and not many dishes is a very valid question very difficult not very difficult I'm sorry, you honestly know that risotto is an excellent way to do it, you know you're going to see the way we're going to make it in a few on the stove, if you don't have a pressure cooker, don't worry and you can make it with any kind of different mixes, you can make a red wine risotto with steak and you can serve the Red Wine Risotto on a mat Allah so that the arugula wilts and use it use a vegetable peeler to shave some big shavings of parmesan on top, the most romantic thing you can imagine and when it comes to dessert, you know, we are making a head at stake because you could make creme brulee go ahead go watch my video of Amelie how to make creme brulee you could make the whole thing and then impress her with a blowtorch are you kidding me?

You could make a flourless chocolate cake that is so delicious, so yeah. Probably make dessert ahead of time, maybe have a little prep element in there where you put a quenelle or Cannell or whatever you say whipped cream on top or burn it or something fresh in there and then try to use a pot for dinner however you can. make a lot of romantic meals in one pot, you could make a workbook, your own, you could make risotto, you could make it if you want, something really fancy, like an arranged risotto, to make like a wild mushroom risotto, go go to the nearest supermarket. save and get one of those packets of mixed chanterelle wild mushrooms and wood ear mushrooms and things like that, cut them up and add them when you see, I'll tell you put them on the side and then put them in when when you finish the risottos and you'll see later how are we going to do that, let's see, I mean, I personally love this pumpkin one, this probably takes two hours total to prepare, maybe a little less.

That's not so bad. I think let's meet once for a date. I made chicken fajitas, but I don't know that doesn't sound very romantic, but one thing I like to do is find something very obvious like that, like fajitas, and find an interesting way to do it America's Test Kitchen had a great Rajas recipe with crema, which is roasted poblano peppers that you cook, sauté them with a little onion until they're all soft and then add a little crema and a splash of lemon juice or, if you can, get crema, which is a Honduran sour cream, add a little bit of that in there and you get these spicy creams and a little bit of oregano and you put it on top like a roast chicken in some homemade tortillas or something, that's really good, it should come down, I'll talk to you right now, that's what it should be able to.

I'm trying to focus on myself the wrong way, focus on the bag, focus on the bag, here we go, so yeah, they're a few, there's a lot of different ones. options there, I would try to make ahead for dessert and then, you know, a pot for dinner, there are a lot of romantic options, so we already said risotto, we said boeuf bourguignon, both take a little time and you want to do less. It's time to go for some homemade pasta like you can make weeks in advance. Got a little frozen right here look at this the other night.

I made myself some weed and there's always too much so guess what you do, damn it, you freeze it and boom. every time you want fresh pasta, legit fresh pasta. You made it yourself, you throw it into some boiling water as Brad would say, water and you're off to the races and you focus, here we go and uh, let's see hmm, I mean, sometimes there's the really simple thing, you know what? you want to go light with a romantic dinner because then you want to have energy to play Scrabble and you don't even want to weigh yourself, pasta can be a little heavy, so if you can go pasta, do something light like pasta, humbly, oh, you know, that one It is a very light pasta dish, stay away from creamy sauces.

I guess I like to, you know, make, make, make, make bruschetta, let you know, chop a little bit of tomato, a little bit of garlic, a little bit, a little bit. a little bit of onion and a little bit of fresh basil and you know, chop all that up, get it, get it all right, a little bit of olive oil and then get some burrata, get some, get some burrata from your Italian grocer and just stick it right in the center and Just serve it with some toast or some nice crackers or something, and that's it, and they're eating that while you're finishing dinner, you always finish dinner when they get there because then they can watch you cook.

I could see how cool it is, you can cook like here, he or she can say, "Wow, they really put some effort into this and anyway, that's all the dating advice I have for dates I've been on." ". I haven't been able to do any of those things for quite some time. Anyway, I've been a little busy. That is a very long answer to your question. What is the next question? Okay, Fraser or Cam Winston, now the person who asked this question gave it to us. some stats just to get you started oh my god I love this person, whoever this is, this is a quality Barrow redditor, a quality Barret, a quality Barrow.

I like your style, thanks, so these are the statistics he gave us, they seem pretty correct to me. Fraser as an orthodox stance, while Cam is the southpaw. I believe with all my heart that Cam Winston is left-handed. Fraser 63 and it seems like someone would talk about whether he's that bad of a lefty because there are three episodes in total. Fraser weighs 210 pounds. the camera costs a dollar 74, that sounds like a dollar 74, it's like Fraser is six foot one or six foot Frazier six three, well if that's true, cam Winston must be six six, so there's no way that measure a dollar 75, we are looking.

In what we're looking at, I'm, I'm, I'm, I'm dialing the camera to 210 and also the camera is higher than that, maybe around six and three, let's also remember that Fraser is a Frasier who has inherent fear of a fight . I almost tried to fight it. In the second season, the newspaper columnist kept calling him. I hate Frasier Crane, it was the name of the episode, it was the first season, sorry, the first season and the police broke it up, but um, come on. Don't forget that he is complaining that he has no fighting experience. His experience to fight on Friday is to run away from it or be or curl up like a new ball and camera.

Winston. I have a feeling that guy would be decent in the fight. I do not know why. but I know, but of course, maybe he's his, maybe he doesn't know it either. It's very possible, yes, and I think Ken is the winner. He is as tall as Frasier. He has something in him. He is more masculine. aura I understand, I understand more of you know III III III I think he would win, so he's fine, thank you, thank you for the estimated statistics. I can't say I agree with those stats because I'm sorry Cam Winston, there's no way Cameron. from a 75 dollar, that's 15 pounds heavier than me and he's like eight inches taller than me.

I was, yeah, Electric Queen asks me. She made a pizza, but it keeps coming out with bubbles. Can you give me a secret plan to find? pizza inflation, I mean, the bubbles are the kind I like bubbles on pizza. I like them because that means it's very hot, it's nice to have bubbles in my mind, but I guess you know how to combat bubbles. It's going to be working your dough a little bit more beforehand because the whole key with people you know after their final rise, you know, you give it a little bit, you beat it up a little bit and then, and then, you're rolling. or you're stretching it and you're trying to preserve those bubbles by doing that.

I guess it would really give it a little more beating and your end if you're looking for your final promotion when you're. starting to shape it because that's where the bubbles live and you have to knock them down if that's, wait, if that's what you're going for, but I gotta say I like a good bubble in my beats. I like big old bubbles, oh. I'm hearing people say that the audio screws are fine. One person set them up and I clicked. Oh, sorry, thanks for letting me know. Well, I have someone here asking for an onion substitute because he has a friend who is allergic to onions.

Can? Think about anything that tastes like onion, no nothing like that, I would also love for someone to chime in and tell me what a good onion substitute is because I can't even imagine one like onions would taste so unique. come up with an apple substitute yeah you could make peach cobbler instead of apple pie it won't taste like apple pie shallots I think if you're allergic to onions shallots you still get yes. I'm pretty sure that, I mean, you know, ask a friend if he's allergic to shallots too because he'd be a happy substitute, but no, I don't see that working. the same kind of funky ground starts with a little pepper, but then sweetens, what else is that?

I mean these leeks, chives, chives, that's all you taste, very oniony. I would be worried if they would also activate your friend's controls if you are allergic. to chives chives are relatively distantly related to onions, but I have a feeling you would still be allergic to them, but check chives are definitely good, leeks are so similar to onions that I can't imagine they are, not that they still mess up the spring onion allergy spray someone suggested spring onion yeah that should be fine spring onion there is no way they are allergic to spring onions fennel I mean I appreciate the idea but fennel doesn't It tastes hung like I like onions.

I don't know, I mean, I suppose you could use it in a mirepoix, but it would drastically change the flavors of the dish. Fennel is a nice flavor, quite intense and I feel like that would tell your friend to stop being a coward. and pay for an EpiPen when they want to eat well. I heard I'm allergic to something mysterious and I don't know what it is, so I have to carry an EpiPen at all times. Everything is in the other room right now. I'd have to go to the other room if I want to stab myself.

I'm drinking, what's your name? Newcombe 57. I'm drinking, in fact, I'm going to get a refill here Jake, do you want to drink how you feel? He comes in and has a drink with me. I'll bring my EpiPen two by four evidence please, thank you for answering your question. Newcombe 57. I'm drinking nikka coffee, let me get this refocused attention. Yes, I have nikka coffee bean whiskey, that is. a lovely sweet this is not Sawyer's favorite Sawyer prefers a smokier whiskey I like them both I like smoky and I like sweet but this one is decidedly sweet let me see if I have anything smoky here from a man no, I think I'm fresh Out I could make you a martini right now, bro, but the last time I made a martini on the Internet it didn't turn out so well, so probably not.

I'm going to take my headphones off now because it's going to confuse me, thank you sir, here's my EpiPen. Just in case, guys, this is everyone who doesn't know Jake yet, this is Sawyer Jacobs, one of the original Thicke guys, and I'll save this here in case he has to stab me and clap. Greetings talking about that. heI want to find the butter. Here's a little bit of butter and a little bit of butter right there, a little bit of butter right there. oh butter, maybe yes, it's probably good, it's about a tablespoon and a half.

I know it looks like these are those short sticks of fat, so it's more than a tablespoon, I promise, and we're just going to melt this guy and we're going to sauté our onion in this because risotto should really start with butter. Does the image look Jake? Is it too hot? Oh, he's too hot on Switch, but he's beautiful on OBS. Alright. Well, I'm going to I'm going to turn up the shutter speed a little bit, how's that? It's nice and dark and cool, so now another thing we need. guys what to do, put our broth in a saucepan over auxiliary heat because we need the broth to be hot, let me put a saucepan here, friends, dishwasher, here we go, So you see, it's very funny.

I'm going. to keep our broth nice and hot and I'll probably need about 2 cups because I'm not going to make too much here again we're being a little conservative here oh I forgot to make the bacon so I'm also going to make bacon at the same time this It's going to be fun, uh, you'll get to watch me cook three three things at once, that sounds like a good time. I think come on, here's the uncured bacon on Sunday, you can come in here. I'm going to add a little more chicken broth to our saucepan. You look well.

Take some. I could pour three cups just in case because I'm looking at this one. This is a risotto. A good recipe to look at because you are going to make it. From the look and feel and taste you know you can follow a recipe to make it work well, but this is one of those things that I'm not looking at the rest of you right now and I like that I add onions to make them sweaty. no butter and in this one, friends, no butter because it's okay, inside, no garlic, is what I meant, say no garlic in this one, friends, because it's a pumpkin risotto and that would be unacceptable and I'm going to lower the fire. because it's starting to get a little warm and I'll see okay, a couple of things we can do here, we can start by toasting some pine nuts before we make the bacon, so I'm going to enable the heat on the burner, here we go.

It's been a while and I'm going to leave some pine nuts here and we're going to drive because these are going to be very good on top of the ones closest to them, all of this is going to be very good on top of the pumpkin risotto. I'm going to take a sip of my drink in front of the camera hmm in front of camera one, smell this, it smells good and back in camera two we are dry roasting our pine nuts a little bit, that will keep them moving so they don't . burns I'm also going to start heating up the broth, so let me light it up for anyone wondering why I'm using a torch to light my stuff.

It's because it's an industrial stove and the pilot light is incredibly hot. it heats the whole room if you leave the pilot light on the stove the pilot light on the oven is hot enough but with this with the stove it is absolutely crazy so you have to light these burners manually otherwise in the winter maybe I can have the The pilot light comes on and we can, we can go back to being a normal family, but daylight saving time is not possible, man, okay, so back to the camera, I'm opening the bacon, it's not big deal, I just want this bacon available emotionally and physically for when I need it there, come on, dirty knife, I already have the bacon to make.

I'll actually take them out, put them on plates, something easier, it'll be easier to cook them well. Any interesting questions or bad people at this time. I'm excited about those pine trees. I have to be very careful not to burn them going back to the camera also when we throw them in a little spicy because the last thing I want is to throw them in and see a bunch of dark black butts on them. It would really be a pain. and okay, here's a similar situation. I'm going to measure out a cup of Arborio rice because I like the whole amount.

I like how much we ate with the pumpkin risotto, so now I'm going to go back to chamber two and we have these onions nicely sweated, you can see they're not browning, they're just sweating, that's exactly what we want to see, they're turning translucent and now is the time, then we ate rice and now is the time. I hope that you can see the phenomenon I was talking about. I don't know if you can see it now. I'll make sure it's focused. I'm just going to check the focus of this camera. Oh, there it is. here we go that's in focus now I hope you can see that almost immediately these guys start to turn translucent around their edges and that's what we're looking for all these pine nuts smell good they're starting to release all their pine net corridors and that's it you know, when we first put the rice in there, you know it looked like this, there's pure whites and and and and not translucent at all and now you can see these guys are starting to look like little ice. cubes and that's what we're looking for there, so I'm going to let them go a little bit more, turn the heat down a little bit, here we go, let's keep these guys moving, never let them stop moving, let me leave it. stop every once in a while because it's the only way to make toast for someone and hopefully the pine nuts will make up for the lack of sage because I was supposed to upstage the stage to put this on but I completely spaced out. on stage so now we're going to deglaze with that white wine that we've taken off the edge.

We can take chamber two and the heat a little bit just because I want to get a good I want this to evaporate nice and quick about halfway through. add a cup of fish and we'll let it simmer until it's almost gone and we'll turn up the heat a little bit on this broth on the side because we want it to be very hot as we add because we don't I don't want to cool the risotto at all anymore that we're adding broth, the kind this is the classic way to make a risotto is to add liquid until you reach a certain point and then add a little more and then mix and then add a little more and then mixing, oh, there we go, we made the toast with those guys, uh, those guys are good to go see that, oh, it's beautiful, okay, let me grab something to put on those guys, okay, so let's just boil it. all this alcohol here, I'm going to throw in the pine nuts, you can't really see back here, but I'm just throwing them in a bowl, look, I drop a lesson, there we go and now this, who's ready to fry. a little bit of bacon, I'll give you a hint if this guy now what I like to do, if I can, is squeeze a little bit of anything into the center of the bacon like that and it doesn't really let me do that now, but that might help. the bacon cooks a little more evenly, you may notice when you cook bacon in the pan that it burns in the center while the edges cook properly, it's just because the center gets hotter, so I like to put a sort of pinch in the center there it's getting a lot like that and that way you know the edges are cooking a little more evenly you see you see a little pinch that I put there, that's hopefully something I made up.

I don't know, but okay, so the alcohols cooked here, the chicken broth is not hot yet, we can't wait, we have to get it in there, otherwise the rice will start to stick, so I'll take a ladle. it's starting to simmer a little bit at the perfect time, at what point am I going to put a little bit in there, there we go and I have to turn this burner back on under the bacon because you just realize, here we go, let's go. that nice crispy bacon and we're moving this guy and what we're really looking for is and this is a small batch so it's not really the best example so we're making a bigger batch than what we're doing.

The goal is to be able to move the spoon along the bottom of the pot and leave a trail, which we will almost always do here because it is a very small batch. I'll try to illustrate it if I can. let's add a couple ladles of broth here and see if I can illustrate what I'm talking about, well look here we go, this is what I'm looking at, this one I'm talking about, if I drag my spoon, it doesn't sound it's not leaving the trail , it's just capping right away, which means we've got a good amount of broth in there, we can keep stirring it, that bacon just splatters on me nice and good, yeah, and we can keep this guy moving.

I don't see any of the comments, Jake, so if there's anything anyone wants to know, just blurb it out, so we'll keep the risotto moving, so here, are we still on our call? Listen to me, it's okay, I'm just making sure. Okay, you know, yeah, it's starting to leave a trail a little bit, but it's filling up pretty quickly, you see, and it's not there yet. We want to keep it low, so it's no wonder you're mumbling like that. Oh, okay, this is getting to the point where I almost want to start adding broth because it's really starting to leave a trail and we need to hydrate it when it does, so I'm going to take two ladlefuls at a time. a while after this should be enough to keep it happy, keep it nice and happy and then you'll notice that we add chicken broth to the pumpkin puree, that's not only to help us make a puree but also because we want it to be part of the cooking liquid we want it to cook into the risotto, so once this guy is almost done, how do you know the rice is almost cooked?

We're going to start, we're going to add the pumpkin puree and we're going to finish cooking it in the Puree that way. I'm going to get the right kind of flavor, so I've got the puree here. I don't know if we're still in this chamber, but we are right and ready to go as soon as we are. I'm going to grab some tongs for my bacon. This is a non-stick pan, so be sure to use non-stick tongs. No metal please, thank you. These are not ready to flip, but they are starting to curl, which is good. you can see I have a little overlap, I don't want there to be any overlap please, that's the beauty of bacon because all the undercooked parts are rolled up and then you flip them over and then those are the first parts to go.

Warming up next time is a pretty good system. I'm going to lower the heat. I feel like this is boiling a little too fast for my liking. You want this to be a very gentle cooking process and we're starting to see. Know? I'm mixing this, you can see if I drag the spoon up and down it's leaving a trail, but not enough. I want it to really stay there for a second or two before it covers up, so let's do it again. It's almost there, you know, you really want it to feel like it's really leaving a trail and it's practically there and again there we go, that's kind of what I'm looking for, it's really something you have to start to feel.

I've got some nice hot broth here, so we're not going to interrupt the cooking process. If it cooled every time you added broth you would have problems, but this is the traditional way to make risotto and they call it. the stand and stir method of making risotto is a good reason because that's what you're doing, you're standing, you're stirring, the chances of it returning to chamber 1 in the next few minutes are very low, except maybe to take my drink, which I will probably do any time now it smells good, but you know, this is the stovetop version of what we made in the pressure cooker, it's the same thing, just an old risotto, it's not going to turn into something special until near the end, that's the the bacon is still here it's still not, yeah, I want some crispy bacon to put on top of this here, we turn up the heat a little bit.

I feel like I've been too gentle, but these burners are so difficult with this, these burners are incredibly big, you see the size of these guys, there's no little simmer burner or anything, everything is big and serious in this kitchen, It takes a little getting used to because, as many of you know, I have no formal training, I'm just a "me." I'm just a watching and waving guy who thought he should do a cooking channel and now here I am and in the other room we have another guy from Rochester joining me on this trip, we're just a couple of guys from Rochester when you get right to the point, you're not ready to see that, that's filling up too fast, you know, think about who divided the Red Sea in the Bible, Moses, Moses, do you think Moses did it, it was Moses and when Moses separated.

I don't know, think about escaping the people from him, escaping the bad guys, you know, they just won't be able to get past that, that's coming too fast, it's a really silly weird metaphor. Give them a turn now because they're almost done, a super crispy one, but you know, bacon, turn it as many times as you want, there are no rules about bacon, it takes your boy, your boy, Gordon Ramsay, your boy, Jamie Oliver, they say you know, flip a. steak once and I'll listen to them because they court Ramsey and Jamie Oliver, but they can turn it all you want, very, very strong, even the bacon, it's all about how you like bacon, okay, look, there's still no escape here, there is no escape from Ramsay's. or whatever and no, and then I've been in Bible School since I was as tall as a duck, so I'm not going to give any help here, that's where the heat dropped a little,to put the camera. directly on the stove, that's not a bad idea, it would also negate any overheating from the guys, having that here is actually a very good idea, thanks everyone, this is a very good idea, so the first thing we need to do It's the five mirror, the second step, hanging it. oh, watch these guys leave and oh my god, oh, get over yourself, oh, get over yourself and the stupid rice balls, you think you're so cool, oh, they're stunned like they haven't even been a minute finished and I'll be able to play with them and we can eat, let me tell you something if you think I'm eating with these rice balls without breaking my steamer before you're crazy, I wish I could incorporate bacon into this and I bet it would be good if I guess there's bacon there, let me take a look here, they are practically cooked, you don't want to burn them, they have an incredibly crispy crust on the outside that It's so exciting, this is so exciting, I love a good Adam show and it's so easy to make the guys Look how quickly we thought we were going to have to cut the episode to what it was, uh, it was 8:30, it's 9. :05 now we guess I'm done with the arancini hmm, hey man, that makes this like a solid three hour broadcast, this has to be one of the longest ever, okay, I'm going to turn off the heat on this and then I'm going to put them on a paper towel a little bit or we're going to put some sauce on them a little bit spicy and we're just going to put this here.

I just wanted to drain it a little bit, but look at that, I mean, come on. get out of town just get out of town go on a trip see some of these places go just get out of town man, you've got all these vacation days saved up, you've been taking advantage of it every day at the office and it's time for you to go out of town your wife in you haven't been on your honeymoon since you got married use of time show that woman that you love her and just take her I'm not talking I'm not talking to anyone in particular the way she is It's the hypothetical situation okay, so I took this out and we can leave chamber A without parents and take her to chamber B where you can see arancini, our waiter.

Sorry, I had it backwards. Camera crew we're back on. camera a, we were in the canopy, that was dangerous and we made it. I just drained them on paper towels for a second. I don't want them to be soggy, but I also don't want them to be too oily, so that's nice. let them drain for a second, oh my god, I mean, shut up, okay, I mean, you know, let's do it, let's do a cross section, these guys, what are you saying, guys, it's a cross section moment, they're so high ? so I'm going to put on a glove because that can help a little bit with the temperature, so I'm going to put on a glove because they're fresh out of the damn fryer and I don't want to burn my precious fingers.

I need you for work, you know, while you cool off for a second, let me talk to you about what's going on. Oh, they're ready for the crunch, here comes the crunchy cross section, of course, okay, here we go, put the mic down. so you can hear the crunch ready oh yeah ooh the cheese came out a little bit a little bit of good melted cheese the cheese is like melting into the rice and let me see what the sauce leaves here Wow, nice hot now up there, that's actually pretty good. full of melted cheese Jesus it's hot but I mean look what you can do oh come on get out of my house come on shut up hmm oh my god oh they're so good they take you out you get in here and try this sense wah I have to be careful, they are hot, what they say, yes, they are hot, yes, I am saucin ada mm-hmm, who, what books, oh, there is Arancini.

Do one more cross section to see if I can get a good meltdown of Melty. action here, so the key to separating Milty is to cut it and then smash it again like this and then say yes, yes, there you go, friends, arancini and I, Italian specialty, all freshly made and enjoyed by the bulk. guys, you know? ding, that's all she wrote. Jake, thank you so much for helping me organize this. Thank you, this rain we are receiving, we are getting somewhere. I'm sorry for the technical difficulties we experienced, but thank you all for the Great idea, thank you for the great idea of ​​what's called setting up a mirror so we can keep our cameras cool.

I mean, see both front and top vision. It's a good idea and oh my gosh look how they look. We're melting right now, leave that dark crust, let me get it right, guys, come on, give me a break, get out of here, get out of here, go, ah, okay, that's it, yeah, I could have another bite myself Oh yeah, get out of here, come on, look. We dropped the cheese there, that's what I said, rub it on the camera, look, thanks Jake, okay guys, look how much I'm sweating right now because everything I have cooking, oh, I hope you guys try this themselves. it's really something special if you don't have to introduce yourself to pumpkin risotto at the same time, this is very easy to do, it's a very impressive thing, it's delicious, it's beautiful, but also pumpkin risotto is a wonderful, wonderful thing to prepare . a date with whoever said that on reddit or to someone who cares about you, even if it's yourself, so thanks for getting down to

basics

with me guys, I hope you have a lovely night.

I'll see you in two weeks and I hope nothing is stuck. in my beard I have everything clear and thank you all so much for hanging out have a great night, this is for you, there is nothing here, but still, this is for you.