Risotto | Basics with Babish


Hey guys, welcome back to ‘Basics with Babish’. With this week we’re taking a look at Risotto! Normally rice plays a supporting role, but in this dish it’s the star of the show. Not only are we going to show you how to make it two different ways, we’re going to take the leftovers and make them into Arancini, a whole different level of deep-fried deliciousness! Let’s get down to basics. 🎵Intro Music🎵 Alright guys so we’re going to start by making a really standard risotto but in a kinda, funky way that is in a pressure cooker. With the pressure cooker on its hottest or browning setting we’re going to sweat a small, finely chopped onion before adding two cups of Risotto rice. The classics being Arborio or Carnaroli. We’re then going to toast that rice for about one minute until the edges become translucent. Kinda like little ice cubes before deglazing with a good glug or about half a cup of white wine, whichever comes first. Continue to sauté until all the alcohol has cooked off and then we’re adding four cups of chicken stock. It’s a pretty good ratio to keep in mind. Two to one chicken stock. Two cups of rice. Give that a little mix, make sure they are no grains of rice stuck to the side of the pan, and gauge the locking lid on your pressure cooker and cook on high pressure for 5-6 minutes. And obviously use the quick release steam valve to let all the steam out before opening. Then we’re going to grate a metric f*** ton of Parmesan into the risotto. Season with a little bit of kosher salt, freshly ground pepper, give the whole thing a stir to make sure the cheese is melted and the spices are evenly distributed and, there you have it! A very simple, sort of base-line risotto to which any number of attractive toppings and fillings could be added, while in this very simple state it’s still very delicious, we’re going to refrigerate most of this and use it later to make Arancini, we’ll get back to that in a few minutes. For now we’re going to make a more traditional risotto with some added flavors. Most notable among them being butternut squash. We’re going to start by carefully endevouring to cut a whole butternut squash in half, like so, scoop all the gnarly stuff out of the cavity, like so, place any parchment lined baking sheet, like so, and drizzle with a bit of olive oil, like so. Make sure to rub it into every little crevice, like so, and then stuff the cavity with a bit of fresh sage, like so. Ok sorry I’m done. Season with a little bit of kosher salt and freshly ground pepper, place it cut side down on the parchment lined baking sheet, and bake at about 350°F (175°C) for 45 minutes to an hour or until a paring knife shows little to no resistance when pierced through the flesh. We’re going to scoop out most of the squash, reserving about a cup, placing the rest into a blender and adding some chicken stock, just enough to make this into a purée, so add a little splash, turn on your blender, see if it turns into a purée. This doesn’t, so I’ll add a little bit more, crank your blender on again and repeat until you have a nice, thick, butternut squash purée. Take a moment to appreciate how cool and steamy your whole kitchen looks, and now it’s time to get down to the business of making risotto the old fashioned way, that is in a large, stock pot. We’re starting out the same way by sweating a small onion in some olive oil, then once soft and translucent, adding one cup of Arborio rice, and then deglazing with- Hang on a second lets make sure this stuff is any good. Yup. Deglazing with a couple hearty glugs of white wine. Dry white wine like Sauvignon Blanc. Simmer over high heat until the smell of alcohol has cooked off, and then it’s time to slowly start adding chicken stock, a couple ladlefuls at a time, from a separate pot in which we are keeping it at a constant simmer. Then once you’re able to drag your spoon across the bottom of your pot and it leaves a trail of exposed pot behind it, we’re going to add maybe two or three ladles of hot chicken stock. We’re then going to repeat this process continually, stirring the risotto, cooking at a medium simmer, adding chicken stock as soon as your able to see the bottom of the pot when scraped, until the rice is just barely almost fully cooked. Toothsome, as they say. At this point, we’re going to add out butternut squash purée, string to combine and continuing to cook at medium-low heat, until the rice is complete. But it’s not yet time to eat this tasty slow cooked treat, first we need to add a little something savory, and a little something sweet. For the savory, we’re going to fry some sage leafs in some butter until the butter barely turns brown. As soon as you see those milk fats solidify and darken, take it off the heat, and put it into a container where it can cool off. Remove the sage leaves and set it aside, and now it’s time to address the sweet side of things. That is just going to be a few tablespoons of maple syrup. If you can’t tell already, this is gonna be really, really a good thing to eat. We’re also gonna add a little brown butter, reserving some for plating, and a whole bunch of freshly grated Parmigiano Reggiano. Mix that together until everything is all nice and melted, and then grab our reserved roasted butternut squash, give it a little chop, and add that for some textural bonus points. Mix that up and we’re going to season with kosher salt and white pepper. Little known fact about white pepper: it tastes great and smells like death. And now when you thought things couldn’t get any better, Bacon. Plate yourself up a heaping helping of our risotto, top with a little bit of the brown butter that we set aside earlier, try to get lots of those little brown specks in there, and then top with our chopped bacon. Then you can use a vegetable peeler to shave some large… shavings… of Parmesan cheese on top, before garnishing with our fried sage leafs. And there you have it! Butternut Squash Risotto. Sweet. Savory. Delicious! But what about all that plain risotto from earlier Andy? Well buckle up, because we’re making Arancini. Just like I promised. We’re going to start by making a thin slurry of water and all purpose flour, then we’re going to grab a handful of our chilled risotto, flatten it out into a nice little pancake, and then insert a hunk of mozzarella, jack, whatever kind of cheese you want in the center, Something nice and melty, form it into a very large – matzo balls sized – ball. Then we’re going to coat the ball in the flour and water slurry like the bitter herbs in salt water at the passover, and then coat in panko breadcrumbs, before dropping into a deep fryer or dutch oven filled with vegetable oil set to about 350°F (175°C). We’re then going to fry these for about 7-10 minutes, flipping occasionally until they are golden, crispy brown all over. Remove and drain on paper towels before plating up and serving with some warm tomato sauce. This is an excellent use for leftover risotto, and is an easy way to impress your friends with crispy exteriors, flavorful interiors, and of course, porn-y, melty, pull apart, cheese shots. I really hope you try this one for yourselves, especially next week when I’ll be cooking along live with you on Twitch, go check out my channel at twitch.tv/bingingwithbabish every other Thursday, I cook last weeks basics live so you can cook along with me, and we can chat, shoot the breeze, and make some delicious food together. I look forward to seeing you guys there, this was the last episode of basics to come out of the old basics kitchen, so next time I’ll see you guys in the new place!

100 comments on “Risotto | Basics with Babish”

  1. cargouvu says:

    Subscribed to your channel expecting to see vegetarian recipes one day. Any chance you can post a few? Maybe veggie sliders?

  2. Daniel Eubanks says:

    Krusty Krab Pizza

  3. Ashish Dhingra says:

    We can make a drinking game out of this video like so.

  4. Lucas Keasbey says:

    I was wondering if you could do a basics episode fort reheating leftovers, for when a meal deserves the clean plate club but you were weak (or on a diet).

  5. Fallen Derp says:

    Why am I coughing up razor blades rn

  6. who cares says:

    5:12? Who is Andy?

  7. Tim Gavin says:

    Can this be made without white wine?

  8. Drawbiel says:

    A Pedro Caixinha le gusta esto :v

  9. 10000 subscribers with no videos challenge I says:

    Watching this while cleaning the house

  10. GodleyX says:

    I came when you pulled apart those balls

  11. Gabriele says:

    I'm Sicilian , for the Arancini rice , we use saffron and for the condiment , we use ragù or mozzarella and prosciutto

  12. Crushed by an ambulance says:

    I…dont get it….I was suposed to win

  13. Austiiee says:

    "were going to put it in a pressure cooker" me, without a pressure cooker, rolls eyes and clicks off video

  14. Turd Boy says:

    looks like shit

  15. Angelia Clanton says:

    Risotto is a favorite of mine to make. I don't use wine though. I usually put mushrooms in mine and I use beef broth when I do the mushroom risotto. I only do mine the slow way, so good. Takes it's time but it is very worth it.

  16. D.M.T says:

    If I'm overweight because of your addicted recipe, I'm gonna blame you sir!!!!

  17. emo sausage says:

    Fun fact: if you stab this with an arrow, some tall goth guy appears and makes razors come out of your mouth.

  18. says:

    Babish, Risotto cooked perfect

  19. Paky Linuss says:

    I like it!!! Great man!!!

  20. WebCamCartmell says:

    riz oh toe

  21. Jesthan Pham says:

    now there are scissors in my throat

  22. Matteo Furlan says:

    Why Mable scirup? why? is already sweet there is no need for it

  23. Ethan Johansen says:

    30%: THATS BOT HOW MY GRANDMA DOES IT!
    20%: Normal comments
    50%: iS tHiS a JoJo ReFeReNcE?

  24. The Bismarck says:

    I had a strong feeling I would see fellow jojo fans

  25. Ze Bionicboob says:

    i assume the same approach goes for spinach risotto?

  26. BattlefrontZero says:

    5:11 Anyone else named Andy and perked up when they heard that? lol

  27. low level otaku says:

    I wonder if babish knew he would get JoJo references as soon as this vid went up?

  28. Heavenly BluE says:

    Can you use the homemade chicken stock as explained in a previous episode for this instead of the boxed stuff?

  29. Rin Feast says:

    ok w E e B s, we've had enough of ur jojo reference identifications, which were made just because this dish is named risotto

    step aside, we have veggie tales references in this video

  30. Senegoid Zero says:

    Wryyyyyyy

  31. Darius Danovan says:

    Im gonna like the video like so 👍🏿

  32. Alex Ties says:

    Whos andy?

  33. Aslin Fire Safety says:

    LiKe sO

  34. Sam Johnston’s music says:

    My grandma made this just last night! The recipe for risotto and arancini work like a charm!

  35. Gungywimp says:

    I just want Babish to watch JJBA Part 5 and roll his eyes at all the food names thrown around. Then do Basics episodes for each one.

    Yes, even Ghiaccio; Babish ice-sculpting when?

  36. Shadsy The Hedgehog says:

    Take a shot every time he says "Like so"

  37. Dru Jones says:

    Most disappointing episode ever…

  38. Ryan Loftus says:

    You're better than this shortcut.
    Not risotto, seriously.

  39. Sofia says:

    like so

  40. C S says:

    Sorry… but how do you pronounce risotto 😂😂

  41. Bappo Jujubes says:

    Why do Scissors come out of my throat when I try to make this?

  42. Zeretard Ed says:

    You should give molecular gastronomy type dishes. Would be cool to see your take on it :).

  43. Brayden Hardcastle says:

    Like so

  44. Λέανδρος Παπαδάκης says:

    White pepper tastes great smells like death hahahahahahaha

  45. Ai Fadjar says:

    What if rissoto make without white wine?

  46. JacobLZP says:

    I watched the whole ad

  47. King Ceaser says:

    you could also add some saffron powder to the risotto before or after cooking with the pressure cooker for a cool yellow color.
    my grandma and my mom do this and it adds a splash of color and a slight taste of saffron

  48. King Ceaser says:

    actually what you made is called suppli instead of arancini. arancini dosent usually have cheese

  49. Ridwan Ahmed says:

    Khichdi……….

  50. This is Awkward says:

    How to make Risotto
    Ingredients:
    (Metallica playing in the background when cooking)
    -plane bullets
    -blood of victims
    -group of men that dress like gay strippers(and two gay guys if wanted)
    -clothing from hot topic

  51. The Crosswhites says:

    The risotto seems a little too liquidy

  52. SanguinaryOtter says:

    Like so – vignon blanc

  53. Bugay Den says:

    Ah risotto, rice soaked no?

  54. John Kangarlu says:

    cardiovascular health has left the chat

  55. PHOTON says:

    that's soo much effort just for some savoury rice pudding. Im not cut out for cooking.

  56. Cheshire Aly says:

    I was wondering if you could ever perhaps do a "gluten-free" basics video, where you show how to make like pasta and other doughs gluten-free and any differences there might be?

  57. TravelClast says:

    I wanna be buried in this recipe. Babish what would that cost? just a ballpark figure?

  58. bladewolf39 says:

    Risotto: the downfall of many Chopped contestants

  59. Sweet Cthulhu says:

    You should’ve had an episode dedicated to risotto and Wellington for chef Ramsey. Have him on and compare methods for our learning pleasure.

  60. SlightlyDecaying132 says:

    I used to run arancini when I was sous chef in this restaurant in Vermont. Had this server who could not for the life of her pronounce the name… so she would tell people it was “deep fried risotto cheese balls”. Needless to say I made sure not to run the dish when I knew she was working from then on. How goddamn embarrassing it was.

  61. Dương Bùi says:

    LiKe sO

  62. Tammy Nguyen says:

    like so! 🙂

  63. ehtikhet says:

    Yum! Also,
    NOT ENOUGH BUTTER!!!!

  64. lucania101710 says:

    1:55 What about cutternut squash, shutternut squash, gutternut squash, clutternut squash, flutternut squash, or uddernut squash?

  65. Nero Vuk says:

    I'm sure somebody asked already, but I haven't seen it anywhere, for the muslims, what's a good replacement for the wine in all these dishes? Vinegar? Or just don't use it at all?

  66. Poop face NANO says:

    “Little known fact about white pepper it taste good but smells like D E A T H”

  67. 아바차 says:

    LIKE SO

  68. Crybabymanbewbs12311 says:

    Is that a motherfuckin…

  69. Carolina VC says:

    This is odd. I've never eaten risotto without mushrooms, I thought risotto has to have them

  70. Franky0xD says:

    I really wonder what chef Ramsey would say about this

  71. musa e says:

    STANDO POWAH

  72. Big Mans says:

    Mild JoJo reference? Risotto Nero?

  73. Natalie Janine says:

    Since discovering your channel I have been so much more motivated to cook things and not be afraid of it

  74. Jamia Dinkins says:

    like so.

  75. use my body to keep you alive says:

    When you put butternut squash in any typically savory recipe it basically becomes weird pumpkin pie. No good.

  76. Sounak Ranjan Das says:

    Whoa somehow I saw that bacon coming. It was the exact thing on my mind before he added it

  77. Kchy Park says:

    Just don’t serve this to a kid named doppio

  78. The Federal Bureau of Investigation says:

    Rip big tiddy goth dad number 2

  79. Nerd Mysteria says:

    Every time he says “like so” take a shot

  80. jedijoebp says:

    this dish tastes like razors and scissors

  81. Israel Mendoza says:

    how about the eggwich from yugioh gx?

  82. Rolf Herrmann says:

    Iam out only by watching the initial minutes. This will work for each one that got a steam cooker, ie almost none. Maybe for those who are willing to afford a vitamix, which aint worth the half of its cost. And why chicken stock, it will take away the meal from being veggie and thats a pitty like a ruined pepper mill, which was exposed to steam on a regular basis.

  83. FoxLimbs says:

    I’ve never heard someone say risotto that way

  84. Jonathan Keeley says:

    That's not how you say risotto

  85. Lanna's Missing Link says:

    How do vegetarian Italians survive with all the parmesan in their recipes? I keep thinking "ooh yum let's make that" and then a mountain of parmesan is added

  86. Y.A.N The Elusive says:

    Instructions unclear, a ✂ came out of my throat.

  87. Nobody says:

    Take a shot every time he says "Like so"..

  88. Liwiathan says:

    Is there a substitute for the alcohol?

  89. Marco Cacciatore says:

    I am sorry babish, but i had to dislike it. Jk.
    The 'standard' risotto is made with saffron or if you want to go cheap, with tomato sauce. Arancini are always made with saffron (or tomato sauce) risotto. You didnt mention the variety of fillings. Plain mozarella is boring for me. The most common ones are mozarella and prosciutto or al ragù (tomato sauce).
    Please make the breading with (flour,) eggs and breadcrumbs.

  90. ganga chana says:

    wait where's the butter

  91. DansApples says:

    There's more cheese in that risotto then all of Holland!

  92. Alien Barnacle says:

    Like so

  93. M says:

    nobody:
    babish: …like so

  94. Jenna van der Merwe says:

    Me: mmm I think I’ll make risotto for dinner

    YouTube: heard you thinkin’ bout risotto

    I swear it’s gettin scary

  95. Alex Giuliana says:

    Arancini, this is arancini ? Seriously ?
    Where is the tomato sauce, the meat, herbs, everything

  96. Camilla Boccoli says:

    the second risotto looks like something that god (aka an Italian grandma telling me that I'm too thin and that I have to eat more) can cook. Big thumbs up from my pasta heart;)))

  97. kasgier says:

    This comment section has more Jojo references than the comment section of his video where he actually cooks a dish from Jojo

  98. david hacckerman says:

    Che merdaaaaaaaaaaaaa

    Fa vomitare

  99. Joshua Morales says:

    Poetry in motion

  100. Saadman Alam says:

    The current state of this comment section is the result of letting the Jojo fandom into your channel through that squid ink pasta video. I should be thankful cause that video got me into your channel in the first place, and I have been binging your videos ever since. Your videos have reinvigorated my interest in cooking, and I also feel much more confident about myself when it comes to cooking than before.

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