Making Perfect Risotto As a Beginner (2 Ways)

[@babishculinaryuniverse]

Dude did you seriously see my risotto video yesterday and film, produce, edit and upload a much more comprehensive instructional video in less than 24 hours? Nice! 🙌🏼

[@wheatthins2665]

Or you and josh are the same person

[@xavierbell5393]

I was wondering the same thing. I think I'm going to try both recipes. See who survives the thunderdome.

[@jugerbat2805]

Why aren't you verified?

[@funnygaming2534]

I watched it yesterday

[@theathalyes8922]

@@jugerbat2805 yea why isn’t he verified

[@outpizzadthehut4572]

I honestly think you and Babish communicate on a spiritual level

[@woodonfire7406]

Because the other day Babish uploads a risotto related video? If so, that's a possiblity

[@outpizzadthehut4572]

@@woodonfire7406 Precisely

[@amirazk373]

I was just thinking about that

[@babishculinaryuniverse]

Confirmed, am bAbish

[@rehaansen27]

@@babishculinaryuniverse wait WHAT

[@CheeseDud]

I have never in my life considered fried risotto balls. They look amazing

[@tawpgk]

Arancini (rice balls) are the bomb.

[@laurenbray8314]

They are really good with some frozen peas and diced salami etc mixed into the risotto too. That's a popular variation on them.

[@tawpgk]

@@laurenbray8314 Yum. I had a lot of leftover butternut risotto from the PastaGrammar channel. I wish I thought of this with the rice. Next time.

[@CrudeCulinary]

arancini are seriously amazing. if you ever see em on a menu, order them!

[@TheSlavChef]

And they are filled with you!

[@giovanni.schiavo]

just some tips: you don't want to over stir your risotto to avoid breaking the grains. To avoid the risotto sticking to the pan use a little bit more water/stock and stir it once or twice per minute. We say "all'onda" (waves like) as it has to be wet enough to make a wave when you agitate the pot. To achieve the best mantecatura, the last step of adding butter and cheese, you must take the risotto away from the heat, as for pasta. Very nice recipe tbh! And arborio is no doubt a good choice :)

[@aleksandradziurdzia4571]

yessss exactly what I wanted to say! 👏

[@francescoalaimo3051]

You can stuff your arancini/e with ground meat, tomato sauce (ragù) and peas. Or prosciutto cheese, bechamel and a lil bit of mint. These are the traditional stuffing in sicilian cuisine, rice is a lil bit different but risotto should go well, plus you're not wasting leftovers, it's perfect.

[@ZiaTobia]

America: Deep fried risotto Sicily: ARANCINI

[@CrudeCulinary]

A R A N C I N I

[@damaan1243]

Yes. This is Italy. We speak Italian.

[@SakkakuTamashi]

The rest of Italy: it's arancini or arancine?

[@damaan1243]

@@SakkakuTamashi tbh not even i know

[@ChefJusticeHunter]

Lol

[@tunayuksel8487]

“Try the balls.” -Joshua Weissman, 2021 colorized

[@CrudeCulinary]

a classic, must-see

[@ryanspencerlauderdale687]

Pause.

[@ChefJusticeHunter]

@@CrudeCulinary lol

[@ChefJusticeHunter]

@@ryanspencerlauderdale687 True

[@TheSlavChef]

The balls shall be tried!

[@Dana-nw7pp]

I made this last night. The first time and I was pleased. I just put the arancini balls in the freezer, for later use. You were with me every step of the way. My first time to have risotto, by the way. Thank you. Will be following you here.

[@Gangstagonzo3]

“Add half a cup of white wine” *Adam Ragusea liked that*

[@mystic_redpanda]

Eugene from the try guys: *pathetic*

[@2kmichaeljordan438]

@@mystic_redpanda try guys are annoying af

[@static7985]

@@2kmichaeljordan438 fr, babish, adam, and josh are the best cooking youtubers

[@2kmichaeljordan438]

@@static7985 nick giovanni is pretty good too

[@static7985]

@@2kmichaeljordan438 hes like josh but actually Italian and no b roll !!

[@disnuds3433]

Italian here! I found this video and your risotto amazingly perfect. Quick note we don't usually put garlic in the soffritto, though it's a great and flavorful choice, we also add saffron when the risotto is already done. Again stunning video and even more awesome recipe! :3

[@jaegerschtulmann]

Hi...is there a difference between arancini and suppli?

[@disnuds3433]

@@jaegerschtulmann there isn't, they are two ways of calling the same dish, depending on the region you are in you may hear different names for it

[@Frenzone]

What??? There is a lot of difference! Arancini are from Sicily, and traditional recipe has two variants: “a carne” meaning “with meat” that has rice with a Sicilian ragù (minced meat, peas and bay leaf) or “a burro” meaning “with butter”. That has saffron rice, cheese and cooked ham dices. Arancini with meat are round shaped and the cheese one are kind of pyramid shaped. Supplì instead come from Lazio (the region where Rome is) and are made with a tomato sauce rice with mozzarella in the middle and are elongated, kind of like an oval. A final note, arancini (masculine) is the word used in almost all Italy, but in the area near Palermo they use the feminine name, arancine.

[@Frenzone]

Recently a lot of different flavors and variants become popular, the Norma, with eggplants, or with salmon, or with traditional sauces from all over Italy (carbonara, amatriciana, broccoletti and salsiccia) but the main traditional ones are the one I’ve described earlier

[@it-ke9od]

Is it really rice or pasta

[@wolfingitdown2047]

Josh: Let's keep this Simple ok? Also Josh: Uses the world's most expensive ingredient before the 2 minute mark

[@TheSlavChef]

Well the fact it is expensive, does not make it complicated :D

[@wolfingitdown2047]

@@TheSlavChef adding any unnecessary ingredients could be considered more complicated ;D (i love the addition of saffron to be fair)

[@TheSlavChef]

@@wolfingitdown2047 I totally agree! I can't say anything for the saffron, it is too expensive for SLAVS! :D

[@KnivingDispodia]

Also it’s an ingredient that is harvested through slave labor sooo...maybe we should all just stop using it.

[@ChefJusticeHunter]

lmao Classic Josh the goat.

[@Bardman_]

I love arancini, this first time I ever had it was in Assisi, Italy. I remember the whole day there and the arancini was one of the best lunches I had.

[@karolkoszorz2245]

Whenever Josh does something 2 ways: Normal version Fried version

[@woodonfire7406]

*He's a Murican that's why*

[@umano.teodori]

so true :)

[@hippietoughcreations1663]

Fried or fancy, it’s the Josh way

[@3-methylindole730]

@woodonfire7406 That’s more like (southern) Italian style food, fried rice balls, very much resembles the arancini.

[@neckogecko5238]

please never call stock “chicken juice” ever again. i can’t get the image of someone vigorously squeezing a chicken out of my head ever.

[@Azereiah]

It's even better if you imagine that's where those screaming chicken toys from

[@xtheory]

But...isn't that how you do it?

[@gameguru42392]

Lmao

[@kailibutts1724]

Your imagery made me wheeze

[@Indeside]

Isn't that what you're technically doing when you make stock anyways? You're just using heat to get it out instead of pressure, and even then you could use pressure for quicker production.

[@richardjao748]

Finally! A recipe that’s simple and affordable! “So anyways remember the saffron threads....” OH COME ON!!!!

[@vinny985]

if you like cheese you can follow the same exact recipe replacing the saffron with more grated cheese and butter and you get risotto alla parmigiana! tastes just as good and saves you a lot of money lol source: i’m broke and make it myself all the time

[@Phil_OG]

@@vinny985 5g (thats a lot) Safran on Amazon for 15 euros. So the amount of cheese he uses is more expensive

[@BlueberryCheesecake8]

Just find a replacement dude, it ain't that hard.

[@jastrub]

My mom's family is from Verona, and when we were growing up she'd use a bit of turmeric powder and a bit of sweet paprika to substitute and still get the yellow color and a subtle (different but not unpleasant) earthy flavor

[@jastrub]

Actually though Saffron is not that expensive if you purchase and use strategically. so often people end up wasting food or spending a premium on food made with cheap ingredients for the sake of convenience. If you can afford decent arborio, you can probably fork over the 10 bucks, get a few grams of saffron, and plan to make risotto or paella or persian rice a few times over the next few months.

[@DerBjjjg]

I personally love mushroom risotto. After the shallots put some mushrooms in, a good mix is nice but just normal button mushrooms are okay. let them get some color and proceed like shown here. If you want you can add some complimentary herbs like thyme or rosemary.

[@fashiongal4595]

shut up

[@thatdudecancook]

What rice do you use? A great Italian chef (Marco Porceddu) instructed me to use acquerello Arborio rice!!

[@kjdude8765]

He used Arborio rice.

[@ChefJusticeHunter]

:O The goat himself :O

[@oliverm.2118]

How about you just watch the video for longer than 2 minutes?

[@IDKHeist]

@@oliverm.2118 he might have just missed it. How about you chill on the poor attitude?

[@X3_lelouch1970]

@@IDKHeist We all have those days.

[@Yourmomma568]

you're my baking hero. just wanted to let you know. your videos are perfect for the pro. you show just enough of the techniques without wasting time and you use grams. not a baking video but i had to say thanks. online recipies kill me.

[@ancledoidoi1102]

I haven't stopped watching these videos over the past few days and idk why. I saw arancinis in the thumbnail and that was it. Over. I'm subbed. This channel is too good

[@jaydenliu2653]

Day 21 of asking Josh to make a series where he shows us his gone wrongs and talks about what can go wrong, especialy for his complicated recipes

[@callmeviper7723]

He’s too pretentious for that.

[@patrickb.7712]

He couldn‘t, he makes no mistakes.

[@naormichaeli6775]

I'm going to join you on that.

[@0ussama01]

I got you on that: LASAGNA SHEETS 👀 If you know....you know

[@KiraganMercer]

good morning to papa... and everyone else with no life that made it here early

[@shylenetyler8309]

How you just gonna call me out like that? 🤣🤣🤣🤣 audacity. But good morning 💓💓

[@TheSlavChef]

+ but it is almost evening here...:D

[@CrudeCulinary]

ha! #nolifegang

[@ChefJusticeHunter]

Hi.

[@ChefJusticeHunter]

@@shylenetyler8309 lol

[@garenator]

Also you can stuff it with cheese and deep fry it. Americans: Now you’re speaking my language

[@fennelcomeaux9663]

to be fair it at least has more flavor than English food

[@TheSlavChef]

but can you deep fry, deep frying?

[@ZirkaZironka]

Just gotta say, this dude is subscribed to the best KZbinrs!

[@CrudeCulinary]

gotta be relatable to us somehow, even if its in the form of deep frying things

[@emalinedickinson7492]

I'm just waiting for this to finally be tired and trite. Oh wait.

[@alyssanavarro5354]

Oh lol honestly it was just yesterday when I was searching for "Joshua Weissman risotto" I didn't know he didn't have a video for that before. It's as if Joshua read my mind and instantly posted a video of making risotto. THANK YOU!

[@williamderosa8947]

I grew up in Italian household ... food was and is all about. This guy gets it ... what a talent ... food channel ... you listening ?

[@crazycruiserclips]

Josh: Uses white wine in his video Adam: *_I feel a disturbance in the force_*

[@juggiebonebrain3383]

Awesome. Always wanted to know how to make a good risotto

[@ChefJusticeHunter]

same

[@lenaniewska89]

is it some risotto holiday today? both of my favourite KZbin chefs did it simultaneously 🤔

[@TheSlavChef]

It is the risotto season.

[@ChefJusticeHunter]

right

[@janeyrevanescence12]

Thank you for not overloading the risotto with vegetables, meats, fish, etc. A family friend nearly started a war with Italy when she served risotto loaded with at least 10 kinds of root vegetables to my friend from Italy. I didn’t know that Italian had so many curse words.

[@AquatexZ]

I've been making Risotto on and off for like 6 years and it's so worth it. It takes forever, but it's 100% worth it.

[@lesfibresfantastiques7265]

Why am I so proud that I almost learn nothing in this video? My risotto skills are on point, certified by Josh!

[@tessr6301]

I was thinking about risotto lately. Now I know my prayers have been answered.

[@sweetmilk1566]

Dud i was literally watching risotto videos of ramsay a couple of hrs ago and i was like "does papa have a risotto vid?"

[@ChefJusticeHunter]

damn u take your rice seriously

[@jonhuether7920]

Josh:we’re just gonna take this simple and explore the basic flavors Also josh: add a pinch of saffron threads that have been lightly crushed

[@bigguykev7830]

It’s fake saffron look closely 1:46

[@j2o2e8y]

@@bigguykev7830 what do you think saffron looks like because that’s obviously real.

[@thomaskessler5924]

Thank you! Just finished following your recipe and the result is just mind blowing, brings tears of joy to the eyes.

[@b1promotions]

Absolutely perfect! I added very finely diced mushrooms and diced chicken before the cheese. Amazing!

[@sugarvampire]

Home chef here & I made risotto for the first time after watching this video! I added some minced mushrooms and thyme for extra umami/flavor and it was absolutely incredible 💕 Now deep frying rarely feels worthwhile since I'm typically working up to 16hr/day. I only cook for my husband and I as a way to unwind on weekends. So I was too lazy to stuff the risotto balls to make real arancini, and I warily tried frying breaded risotto pucks in a deep pan instead (more like Japanese croquettes, topped with katsu sauce). Conclusion: don't doubt Weissman. Worth every second of extra effort & undeniably 100x better with the CRISPY exterior 🥹

[@relaxationhub7540]

Did I just seriously hear Josh causally mention throwing in saffron threads? I would have to sell my nonexistent house for that!

[@CookAvecDan]

I just opened a birthday card and rice went flying everywhere It was from uncle Ben

[@Javiii1000]

💀

[@collier1621]

I read this exact comment on a different video recently. Am I missing something?

[@TheSlavChef]

@@collier1621 He is just spamming dad jokes....

[@ChefJusticeHunter]

lmao

[@ChefJusticeHunter]

@@collier1621 Cmon...

[@oeu-]

I don’t even cook but I love watching this dude.

[@ahnadiri]

do u by any chance photosynthesise

[@zakosborn5463]

I needed this 5 days ago!!! I had so much leftover mushroom risotto. Never thought about making it into arancini. Love it, love you.

[@EnterpriseKnight]

From Catania(Sicily - Home of the Arancino) I approve of this recipe. Keep in mind that you can make an Arancino with: Ragu Ricotta Pistachio Salmon

[@ZaidShaikh-kb8vf]

White wine report! Half a cup of white wine has been used. This has been your white wine report. Different channel but still the same thing.

[@EmptyCheetosBag]

You are a good man. Thank you.

[@TheSlavChef]

Adam Ragusea was summoned.

[@nedasstropus7709]

@@TheSlavChef I like your name. Reminds me of a certain yellow tracksuit wearing, mayonez powered youtuber

[@TheSlavChef]

@@nedasstropus7709 I see you are a man of culture as well, he is my slav inspiration and Joshua is my cooking one, trying to bring the 2 worlds together :D

[@lani8897]

I literally have a “Food from Joshua” playlist on KZbin.

[@cynhwon]

You know now whenever I need to cook something, I will first check if papa has already made a video of it😂😂

[@saratakkoush6109]

I love watching the same dishes from different creators.. it helps a lot with confidence when making it at home.

[@shackbagger]

Watched it. Had a good laugh, because you're funny. Listened to some good jazz and made it. First time I made Risotto. Thank you Joshua. Always a pleasure.

[@DoctorMcHerp]

Josh: Here's a Risotto video for beginners. Also Josh: *Uses the most expensive spice in the world in the recipe*

[@Jesseinabox]

Josh is definitely one of those guys that is super awkward during an in-person meeting with you and then refers to you as “the Bois” when talking about you to others

[@giuliazallo2725]

I see no angry Italians... is everything ok? (Me, a respectful Italian, shocked by my ppl)

[@ca44444]

I’m fine, I’m actually sobbing with joy because I love arancini and now I can finally make it at home 😭 but I’m also Italian-American and not Italian, so take that as you will

[@hannahparkercanady1913]

Dude anche io, m’aspettavo na caterba di commenti, soprattutto sul dibattito Arancini vs Arancine. Oh well, guess no one can get mad at papa

[@foodbuono5226]

Il risotto non l’ha mai coperto realmente,era anche leggermente asciuttino alla fine ma quelli sono gusti... ah l’aglio che cazz c’entra?

[@robertad242]

In effetti sono sorpresa anche io 😂😂

[@marcodimartino2810]

Even though that mozzarella ☹️

[@mattbonann]

I just made this for the first time and it was so good I almost cried. Love you papa.

[@jimb0brite]

I love your Gordon Ramsey "friendly?" rivalry shout outs here and there.

[@jasonmunoz1412]

Video idea: homemade extracts?

[@Basheerrko]

Risotto is a great source of iron especially if you add vinegar to it.

[@P47-w1x]

Is this a jojo reference ?

[@ChefJusticeHunter]

@@P47-w1x lmao

[@presentmic3605]

@@P47-w1x KONO DIO DA

[@MJ-im1bh]

I prefer to get my iron from frogs...

[@thediamondsugarglider]

@@presentmic3605 KONO DIAVOLO DA!!!

[@rosypink1206]

I’m getting married soon and i don’t know how to cook. This channel is really helping me earn brownie points with my fiancée! He loves every recipe I make from this channel! I’ll be trying this risotto next!

[@abbaskizilbash6156]

Honestly one of the best intros ever! That opening line is so true!

[@samsamm1402]

It must be David seymour's dream/nightmare when all the other cooking channels do the same recipe so he's got more comparison episodes to do ahahaha

[@CrudeCulinary]

*Binging with Babish risotto memes intensify* All jokes aside, risotto can be intimidating, and this video helped a lot! thank u papa

[@ChefJusticeHunter]

True

[@Misterrocckettaro]

6:25 The “WOW” is the same from TwoSetViolin, they use it like always Any TwoSetter here?

[@ant049]

Does anyone know what the "WOW" guy is called, because he looks as if he is my twin and I freaking out!!

[@ivylee42069]

Its actually happy from fairy tail lots of KZbinrs use it xD like the zelda chest noise 😋

[@samanthagreen3487]

yes of course, hello fellow twosetter! :)

[@AllGreenPark]

SACRELIGIOUS

[@Lumens1]

GrayStillPlays uses it also

[@origrammar]

Just made risotto for the first time (following this recipe, but I also added caramelised mushrooms towards the end), and I gotta say, it was around 8/10. I'd say not bad at all for a first attempt at something so delicate, especially considering that I only had simple long-grained rice available in the pantry. I used the appropriate amount of rice and stock and I stirred constantly, but for some reason a few of the grains were still not all the way soft. The flavour was incredible (especially from the mushrooms) but I think some slightly more expensive rice would've absorbed the stock a bit more efficiently. Amazing recipe, it was surprisingly easy to follow ❤

[@Phobophobia03]

My family has been making arancini for generations, a true classic that's rarely talked about

[@ashermorales8276]

“It can either be extremely simple or extremely complicated... so let’s do the better one” Knowing Joshua he’d do the complicated version

[@toasted_bred8726]

The Fried risotto balls do be 𝐾 𝑊 𝐼 𝑆 𝑃 𝐸

[@jamesbaugh981]

Damn...Babs and Josh making risotto same week!! Guess I'm going to have to make this shall we?

[@nosheyin]

Every time I type a recipe I am crazing, this guy always has a video for each of those cravings

[@Tomyp89]

As an novice in the kitchen I've got to say, this works. I skipped the safran and balsamic vinegar and it was still really good. Don't know about the cheese balls, no leftovers.

[@taun96]

I didn't have white wine with me, so I tried something different. I followed this video to make my risotto today. I had made fermented plums a while ago after seeing Josh's fruit fermentation video (plus I also had my trusty NOMA guide to fermentation book) and I used the leftover brine from those fruits as my substitute for white wine. Letting the brine sit and ferment slowly in the fridge for 4-6 weeks really enhanced the flavour and the *tang*. The risotto came out perfect and it tasted so good!

[@Wallyvermin]

The only problem I see with this is you have left overs.

[@AngadSehdeva]

In India, we call Lentil Risotto ‘Khichdi’

[@shria_]

Oh yeah I never thought about how similar they are

[@TheSlavChef]

Here we call it ... boiled rice.

[@ginawiggles918]

@@TheSlavChef : Here in Monterey Park we call it *"Flied Lice."*

[@TheSlavChef]

@@ginawiggles918 Sounds tasty af.

[@ginawiggles918]

@@TheSlavChef : Sure is.

[@traktorworks3200]

first time in my life some one is showing me how te true risotto is done, the Weissman way. so many many thanks dude.

[@christianboilard86]

Thank you so much for this. I made this with my daughter yesterday. It was both a good moment and a delicious dinner. I love your channel!

[@gargi6168]

"what should we do with leftovers?" americans: DEEP FRY IT.

[@federicoclaps5099]

It's actually Italian, sicilian specifically

[@Sai-mj6wh]

@@federicoclaps5099 Arancini?

[@metabladesarchive]

Some where in Italy a Plate of Risotto is fighting the split personality of a Devil, with invisible spirit beings.

[@madywas]

1:53 and here we have a wild vicram in the microwave

[@CAT-2323]

it is time for josh and andrew to collaborate, this is a sign

[@haloes92]

You've come really far and I really appreciate your videossss. Especially, during this dumb dumb virus

[@potatothegrate7666]

You had me at "stuff it with cheese amd deep fry it." I might have a problem.

[@ChefJusticeHunter]

same

[@LewdGeek]

Joshua giving me PTSD every time he doesn't moist the Panko 😭😭😭

[@truthreignsforever9286]

Josh!!! When will you do the “omurice omelette”? 🤔 edit: Josh is probably intimidated by it?

[@pallasproserpina4118]

Josh? Intimidated? By omurice? Doubt it

[@truthreignsforever9286]

@@pallasproserpina4118 Hey, there’s a learning curb there buddy, don’t doubt Josh can nail it! But it’s gonna take more than just flipping a few pages and bringing out the knife skills and cutting board. That’s If he already doesn’t know it? He’s gonna go through a “several sacrificial egg dozens” before nailing it where its nonchalance. But I never doubt Guru Josh

[@pallasproserpina4118]

@@truthreignsforever9286 Oh, I’m not saying it will be easy. But I feel that josh can handle it

[@truthreignsforever9286]

@@pallasproserpina4118 oh yeah, never doubt Guru Josh ☝️😎

[@truthreignsforever9286]

@@pallasproserpina4118 am really grateful for al the recipes Josh has taught me, sincerely! I did the orange 🍊 chicken and nailed (thanks to Josh), did the chicken katsu (nailed it), haven’t done the nuggets yet? Or the kerlanga (however you spell it?) Gotta get a meat grinder soon. When I can afford to, I’ll donate 100 dollars to his patreon if he’s got the link? It’s only fair. If it weren’t for this final 1303 payment (and however man pennies) from this short term loan on this used car I acquired 2 mos ago, he’d gotten at least 200.00 this Friday. And the way I see It, it’s only fair if I paid him 400.00 thus far ? For that’s what I honestly feel is due him at the moment right now from what I’ve learned under the auspices of Josh.

[@kikibrown1010]

To be honest, risotto is framed as being really difficult but I’ve made it every year for New Year’s Eve/Day for the past 4-5 years or so and it’s been pretty straightforward every time I’ve done it. Either way, even if you’re a beginner, go for it! It’s delicious and as long as you follow a good recipe (like this one) it turns out fantastic. I tend to make a very very cheesy one but as long as you spice it up well (I use veggie broth, white wine, parsley, garlic, etc in the base) it’s super great on its own, too. Side note, I was ~this~ close to frying it this year because we had the deep fryer out when we still had leftovers, but they got eaten before I could. I didn’t even know it was an actual dish

[@johnseidle655]

Best episode yet. Best beat at the end too

[@jeffdaniel772]

I tried this but somehow coughed up razors afterwards, the taste was quite metallic, weird.

[@flamingdoge6242]

@@breadlord3608 Really? Mine tasted like a cigarette when that happened...

[@CrittingOut]

3:19 thought you were gonna drop it honestly giving me anxiety watching it.

[@ChefJusticeHunter]

same lol

[@antoinelabuanan7130]

"There's a quality of luxury to it" Must be that aged balsamic truffle vinegar lol

[@ednalopez4430]

I have a serious crush on every single plate you make and the person making them

[@nancycowell-miller4321]

Josh - You brighten my day! I can"t eat most of what you cook, but you are just so fun to watch! Thanks 😊

[@TheConstantSeeker]

When you gonna drop that hair tutorial?

[@maikebaier8004]

Hahahah " left over risotto"

[@alecdamsell46]

“Do you know what else has creamy stuff and crispy balls in it?”

[@ryanspencerlauderdale687]

Speaks in bass drop: “B-ROLLLLLLLLLLLL.”

[@hannahlilly5307]

This looks like a commercial the editing and quality is so good. Super underrated

[@jnaturals5513]

You and babbish are definitely my favorite food tubers🥰

[@davidthuku5798]

Proof your commenting before watching 👀

[@iwuvmonika5559]

Instruction unclear, ended up puking out razor blades while listening to Metallica.

[@thedumbd5693]

I was looking for this comment

[@brunobucciarati834]

I love this comment.

[@pirouette5212]

I'm just a regular asian with only regular white rice laying around, will it also work? No offense to any italians

[@paolonebuloni7348]

Hi! Regular Italian here! It depends on the type of rice you have at hand. Any type of short grain rice with a medium to high starch content should work, you should avoid long grain rice like basmati or Jasmin because they don't have enough starch to create the proper creamy texture that envelops the rice grains and that's absolutely necessary for risotto!

[@fayevalentines]

use a short grain rice and don’t wash it beforehand, you need the starch to make it creamy !!

[@pirouette5212]

@@paolonebuloni7348 Understood, thanks!

[@pirouette5212]

@@fayevalentines I see, thank u!

[@calvinh208]

I know this isn't the right video, but it's the most recent and I just watched the Arby's episode and I am begging you to do a wheat free bun. I have been cursed with a wheat allergy the last couple of years and I am going to die if I can't make a good replacement for the crap at grocery stores. I'm desperate. I freaking love burgers and roast beef sandwiches. It can even have gluten, just not wheat. I'm wheatarded, not glutarded. Big fan. Thanks for all you do!

[@vrgsrlenz1907]

The arancini i used to have in italy were stuffed with mozzarella, ragú (bolognese sauce) and peas. Obviously they were also quite bigger than that. Nice recipe JW!

[@manuelemeriati5790]

Joshua i really love your videos and i think you have great talent, but honestly, garlic in "risotto"... PLEASE DON'T DO THIS ANYMORE!!! Btw you are such an ispiration for evereyone who loves cooking (just like me). Peace ✌

[@luhvjay4607]

Pretend like I said something funny and move on...have a great day

[@brandongunnarson7483]

Haha I enjoyed the joke thank u

[@alessandrocohen6912]

Risotto alla Milanese doesn't traditionally use garlic.

[@evanszoe4571]

Yesterday I made some risotto in my digital ricecooker and it literally was the best thing ever! My ricecooker has a ceramic pot, which also makes it easier to cook my risotto and I end up with my less stirring and no burning whatsoever :) Also I personally don't cut onions or garlic anymore for my risottos, since it turns into mush anyway, but I put them into a blender and pulse blend them. Saves a lot of time :) But all in all, great video! :D

[@DRFflutist]

Ok but can we discuss the editing in this video? Like it's always great but...this? Now this is fire

[@AverytheCubanAmerican]

Joshua: Risotto Hell's Kitchen: *Is for me?*