Risotto | Basics with Babish

[@rfldss89]

pro tip: skip the rice and eat the parmesan sheets on their own for the perfect italian experience

[@DragnSly]

like so

[@ledzeppelinfan1001]

Like the filthy animal you are

[@ThatLaloBoy]

I'm calling the Italian police

[@hotto-dogu5829]

Don’t you mean... the perfect GOLDEN EXPERIENCE!?

[@beverage7335]

Or remind yourself of your roots and shovel the shredded cheese from the bag into your mouth at 3 am

[@CptMikeMei]

Liked this video *like so*

[@BK_2129]

Wait.. You're the guy that makes PR compilations right?

[@CptMikeMei]

Brian Jimenez lol yes xD nice to see you here :D

[@taylr7827]

OMG.... I was starting to wonder if I was imagining it or if I had always missed it previously, but the Like So caught me off guard..

[@raulendymion9917]

Liked this comment which liked this video which said "like so", like so.

[@clinicallymanic]

beat me to it by 7 hrs like so

[@congarbox]

I scrolled to the comments trying to find if someone made a jojo reference and oh my god what have you all done to this man

[@LivingShadow35]

Nowhere is safe from Jojo reference!!

[@andriealinsangao613]

THE BASTARDS!!!

[@wookeattan39]

IF THERES ITALIAN FOOD, IT IS A JOJO REFERENCE

[@zetsubousensei5686]

Jojo... or did you mean Jewish?!

[@Jotarokun2233]

@@zetsubousensei5686 is that supposed to be a joke? *cause I'm not laughing*

[@lisafenixx]

I love making risotto, its one of those dishes that when you stand there continually stirring it you are able to kinda zone out while doing it... I usually make mine with mushrooms shallots and chives. I love the slow n painful method of adding in tiny amounts of liquid at a time while continually stirring because it gets such a great texture. I really want a pressure cooker too!

[@F1emingo]

Yeah, the slow stirring makes it so much more gooey and delicious

[@bloodgain]

I read an experiment a while back (can't remember who did it) where they determined that the only part of the stirring that matters is the end, where you just need to stir the ever-loving crap out of it to knock some starch off into the sauce for that perfect risotto texture. They settled on an oven-based method where you add all the liquid up front, but this was before the electric pressure cookers got popular. One thing they did find made a difference was to use a proper wooden risotto spoon with a hole in it; it apparently helped with that final mixing step.

[@markoschatziathanasiou6754]

bloodgain But wouldn't the rise get broken? (conidering it was the end of cooking)

[@SuzanneBaruch]

All that stirring is totally unnecessary and a waste of time. Check out the Food Wishes video on the "Cheater Oven Risotto Method."

[@Udontkno7]

I can get off on it

[@zaidakbaralmuharram2984]

Butternut Squash ? you mean that actor that played as Doctor Strange ?

[@jurge7056]

Oh my god, his name is Bendycrack Cramplestitch, get it right

[@novafernando9131]

cucumber, not squash

[@melaniezehf]

HAHAHAHAHAHAHAHA you killed me

[@mugiwaraluffy8005]

No, I'm pretty sure it was Bumpernickel Cucumberpatch

[@adamfriebele3625]

Mugiwara Luffy wrong, his name Blobbybend Crimpysnatch.

[@mozata6838]

"Continuing to 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."

[@FA-yi1vt]

Babish be spitting bars

[@toastghost2448]

It's like: calm down you're not making mom's spaghetti

[@joshuajones4375]

@@toastghost2448 he should though

[@mattyprubin]

I've been an Executive Chef for 12 years and never have I seen that pressure cooker risotto technique. Awesome! BWB is far and away the best cooking/food channel. Keep it up!

[@grantpuls183]

As a Sicilian I love that he made arancini (small oranges) out of the left over risotto. Though to be traditional, caciocavallo cheese should be used as the cheese in the center and regular bread crumbs for the coating. Also a few sprigs of saffron should be added while cooking the risotto for the arancini to make the color of the rice a soft yellow. Other than that im glad to see it!

[@grantpuls183]

I forgot to add that is for a cheese arancini. For a traditional one it should be filled with a bolognese or ragù (meat sauce) with peas, carrots, celery and caciocavallo cheese

[@slapmilk9421]

No one cares

[@grantpuls183]

Yurschop hey everyone this guy fucks for sure

[@messer_sverio2]

Si dice arancini o arancine?

[@rodrigoogirdor774]

Anonymo Unknown dipende da dove vieni perche a Siracusa si dice Arancino ma se non sbaglio , a Palermo si dice Arancine

[@realdi-s-co3515]

Instructions unclear, Razor blades came spewing out of my mouth

[@boiboi5402]

Oh God oh fuck is that Aerosmith

[@realdi-s-co3515]

boi boi oh shit oh fuck

[@firefly_0619]

@@boiboi5402 its Metallica

[@SkitchKZ]

I saw the thumbnail and immediately was hoping to see this comment when started the video

[@matteocampus6450]

Try Epitaph boi

[@LeojPies]

As someone who is working on getting better at cooking, I really appreciate those shots of when something isn't quite right and needs adjusted. I think they're underrated and are actually quite educational.

[@lucialambda]

this comment section is just 60% Jofo references 40% angry italians

[@nagolla5833]

I haven't gotten to vento aureo yet and I was reading the comments and I was like wtf? Razor Blades? What did you guys do? And then I got it

[@friendlyyoutubecommenter4527]

Like so.

[@JackOBlades0801]

Hah! Jokes on you. Ever since the release of Golden Wind (Jojo's part 5), angry Italians have been a Jojo's reference.

[@ottohartmann7444]

@@JackOBlades0801 Wait, it's all a Jojo reference?

[@abstractAnomaly]

@Otto Hartmann - Always has been.

[@andela212]

Squash is usually too sweet for me, so I threw in some garlic cloves to roast under it, peeled them and blended into the puree. It added a nice punch to contrast the sweetness. Omitted the maple syrup, added a drop of lemon juice at the end and some butter. It was geeewd

[@dune5335]

Babish: *breathes* Italians: NO THATS NOT HOW YOU DO IT YOU UNCULTURED SWINE THATS TOO MUCH WATER THATS NOT HOW MY GRANDMOTHER DOES IT

[@texasgun2731]

italians really want me to simmer tomato sauce for 6 hours

[@adsepulcrum3392]

Jace Roberts The funny thing about me is my father's side is Italian, but no one believes me when I say I am because I have ginger hair but tan (ish) skin with dark brown almost black eyes. And I can verify all that you said here. Another thing is meatloaf (which I don't think is Italian). My dad makes it a certain way that ends up with a nice cooked crust on it but nice and juicy inside, my mom makes it so it falls apart, my sister makes it with bleu cheese dressing (HIGHLY reccommend) and it tastes like heaven. It's like that, but with the entire Italian cuisine.

[@jasonroberts271]

I worked with an Italian in one of the restaurants I've worked at, who would go nuts over the way we cooked spaghetti every freaking time. And I'd be like, "There's more than one way to cook spaghetti, I ALREADY KNOW that this isn't the "traditional" way, but that's how the boss wants it done, so don't blow up at ME about it." This was like every. single. time. And though meatloaf is typically considered to be of German and Scandinavian origin, it actually originated in Rome because they would mince the remainders of the roasts that rich people ate and cook it in a loaf for their slaves or servants, but it became popularized among the upper class around 5 A.D.. So, since it originated in Rome, it is...kind of... Italian. But don't tell any Italians I said that. They'd probably kill me.

[@jasonroberts271]

Awesome name btw.

[@khabibnurmagomedov3192]

Du Ne lol ahahah you really made me laugh so true

[@peeeef]

Can you make Gnocchi on one of these episodes?

[@paisleyjane3067]

This video inspired me to step out of my comfort zone, first time making risotto and first time working with butternut squash. Went over fantasticly with my dinner guests thanks for the simple to follow and fun to watch content you create.

[@kjohnson8901]

Thank you lord Babish.

[@leyax4422]

I read that as lord baelish

[@glacio95]

Petyr Babish.

[@woozertoo]

Humairaa // yeah, well...let's hope he doesn't go out the same way.

[@mickeyfam1872]

Gordon Ramsay: you donkey

[@vanessadawn538]

Chaos is a ladder!!

[@ven950]

This made me cough up razors, what the hell man?

[@Violetenist]

Dude, you need some iron to replenish it, do it before Boss gets mad!

[@dcyoung8887]

@@Violetenist Try eating a frog whole, maybe that would give some of your iron back.

[@salmonmuncher9603]

Atleast you got something less painful. Razor blades came out of my forehead

[@renythereaper148]

[Visible Confusion]

[@shady6ix275]

Robbie Robloxian it’s a jojo reference

[@datboibrando9826]

He is starting to look like Michael from Vsauce. HEY BASICS, BABISH HERE

[@TPMine]

Brandon boi Today we‘re going to cook some Risotto, but what is cooking and how much does it weigh?

[@danieltsmoke]

*Babish is the "Africa by Toto" of our risotto..*

[@bostonceltics727]

Potential internet-breaking comment.

[@shanetaylor9288]

After all you are the “Africa by Toto” of your own risotto

[@drmoreno98]

Jeez, he doesn't suck that bad.

[@davefromcenterlink7955]

Dan Smoke that's a bit insulting

[@SuzanneBaruch]

... and not Weezer Africa ... TOTO Africa.

[@evaroman280]

A metric f*** ton of Parmigiano.. finally an accurate measurement for when I try to tell people how much of it goes into carbonara!!! 👌

[@edwardguterres8964]

"Metric f*** ton of parmesan." -Babish

[@Shol_va]

I wonder what that is in imperial.

[@Phonixrmf]

John Swingle a s***ton

[@thisguy6110]

*"Like so"*

[@Sjohnston3030]

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

[@veridian4433]

"Porny, melty, pull apart cheese shots" This is why I love Babish 😂

[@evs251]

He said corny...

[@evs251]

Aesthedicc Corny is the exact word that would make sense

[@evs251]

Jesus Christ you can't be that stupid.

[@michaelaquino2704]

*FOOD PORN*

[@evs251]

ConsC Oh shut up nigga go back to robbing people you shit stain.

[@OmNomNomProduction]

More basics, what about Thai food?

[@stormbob]

Thai food is hardly "basic."

[@OmNomNomProduction]

Say it to the Asian guys)

[@zlee001]

OmNomNom Production ew

[@jokyyang6032]

I’m more concern about the traps in Thailand

[@discipleofshaun5252]

joky yang A feminine penis.

[@danmentorproductions]

I just made the more traditional (second risotto) and I'm absolutely blown away. It's so delicious! I haven't eaten anything so good in my entire life. It was so worth it making my own chicken stock and slow cooking the rice. Absolutely speechless.

[@domso1o245]

so crazy how far babish has gone, 2 years makes a huge difference. happy for your youtube fame man!

[@JustinRed624]

Rare footage of an enemy stand user that blended in

[@bigred2989]

I'm so glad to see you do this in a pressure cooker. I got an Instant Pot for Christmas and the first thing I made in it was this awesome risotto dish that was in the official recipe book I got. I'd never made the stuff until then.

[@thokus9012]

Is this a Metallica reference?

[@lostpockets2227]

no

[@Garanex]

yes

[@ferociousmaliciousghost]

Yes yes yes *YES*

[@postalbomb1767]

I dont get it

[@ferociousmaliciousghost]

@@postalbomb1767 It is a Jojo reference.

[@bestmom2485]

I followed all steps but I still don't have the tall goth man risotto from jojo T-T

[@txc_gaming3285]

Came here for the same reason😂

[@sierraamaya]

need octopus ink.

[@sketchydude8431]

You, A Fool: Goth Girls Me, An Intellectual: Tall Goth Men who can manipulate Iron.

[@dakotaeatmon2978]

This is my stand metallica

[@mammothindmist4399]

Dakota Eatmon stand user: babish stand name: [salt and pepper]

[@user-ek8mk5jf7i]

Take a shot every time he says “like so” it’ll make the rest of the video even better

[@jennifer3299]

Well done with the editing and voice over...3 recipes in only six and a half minutes...I usually like longer videos but your content is so tight it doesn't need to be longer!

[@ManofSteele]

Tried this ourselves and I have to say it turned out great. Two boxes and 44 straight minutes of stirring later, we had a very, very delicious and FILLING meal.

[@gungy_vt]

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?

[@blub5494]

Vinegar Doppio: exists Babish: _Basics with Babish: Vinegar_

[@johnsmith-tm5dm]

Does this include Ghiaccio, whose name simply translates to ice?

[@an0nym0us_slash35]

@@johnsmith-tm5dm ok how bout Illuso? he aint a food

[@chrisrupp66]

@@an0nym0us_slash35 Bamboozling with Babish

[@ismayonnaiseaninstrument8706]

Next: Prosciutto Pesci e Formaggio with a glass of water with ghiaccio and some Sorbet, Gelato and Melone for desert please.

[@guydude439]

Idk its missing a bit of Sorbet and Gelato on the side

[@free_siobhan]

It’s good to know the basics. Great suggestion!

[@airsoftluke17]

Jojo

[@franciscoencinas8371]

IF YOURE GOING LIVE ON TWITCH YOU ARE REACHING THE NEXT MEDIUM FOR REACHING PEOPLE! you're one of my most favorite channels to watch. i love cooking and i have learned so much from you! keep at it!

[@thisisawkward1545]

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

[@deensaid7762]

And don't forget the razors. Lots and lots of *R A Z O R S*

[@OrificeHorus]

"It just works"

[@fizieave]

You forget the frog

[@kingceaser2265]

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

[@Sheffiepotamus]

Made the butternut squash risotto today for my family and it was a massive hit and so easy to do!! I don't cook much so this was a bit of a challenge but so fun to do. Thanks so much for creating a platform where learners don't feel so intimidated by the kitchen!

[@absolutecringe7531]

Nobody: Jojo fans: lol is this a jojo reference

[@rowanhollingsworth5231]

In the beginning, God created the universe. This was likely a reference to Jojo.

[@bigdongkong1854]

Rowan Hollingsworth according to part 7 it is

[@shamanisticburrito9301]

@@rowanhollingsworth5231 he made the universe then reset it

[@hattmannen5122]

I mean he's made a JoJo video now

[@Christian-rn1ur]

Rowan Hollingsworth Jesus told Johnny to kill the president, so yeah, God is a JoJo reference

[@fraeni90]

In before all the Italian people freak out at the pressure cooker method 😆

[@mikidep_old]

fran rose Kinda but I really freaked out when he added maple syrup to a butternut squash based risotto

[@WhyDoBabiesStareAtMe]

It's a different path to the same destination.

[@EricLeafericson]

Italians freaking out over American cooking innovations? Why what ever are you talking about? Brb, gonna make chicken parmesean with crushed up pork rinds instead of bread crumbs.

[@DaxTheOtter]

i saw a vid of italian chefs reacting to pasta carbonara vids on youtube. they freaked the fuck out when he added garlic.

[@enricocillario9375]

100% confirmed, I'm shaking and my fingertips seem glued for some reason

[@shady6ix275]

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

[@nicokilg8529]

Don't worry though, soon a plane's gonna fly out a nowhere and turn him into swiss cheese

[@NickWTheDelta]

As a Sicilian, I respect and love you even more when you said “Arancini” instead of “Arancine”, you said it the right and original way. Also Arancini are classically filled with Ragù, mozzarella and peas(if they were not added in the Ragù) sometimes with also some boiled eggs. Also, if you want to make it like this, you could insert some chunks of meat instead of the other kind of meat, the “chopped” one from the supermarket, sorry I’m Sicilian so I’m not perfect with my English. But anyways, there are many ways of making Arancini there’s also butter arancini(put butter in rice or inside the arancini or...both...then add peas, prosciutto cotto(chopped ham bits from the entire block of it, not the sliced ham) and a melty cheese or mozzarella and maybe the most simple of them all: spinach made with cooked spinach with garlic, if you want, and melty cheese here aswell, you could also add ricotta. These were some tips, Im sorry if I annoyed you, have a great day and a great life to you Babish and to everybody!

[@samanthabree1246]

Nick Emerald wait, its pronounced like Aranchini right?

[@samanthabree1246]

I love Spinach Arancini. That's the best one. -Sicilian from America

[@NickWTheDelta]

Samantha Bree its pronounced as Andrew says in the video, I forgot to mention my favourite one which is the pistachio one made with : pistachios pesto, bits of speck or roasted ham and some good cheese.

[@NickWTheDelta]

Also the best pistachio you can ever find is the Bronte Pistachio, directly from Sicily

[@ciaofonzo]

not to start the flame, but at least try to specify that the pronunciation and the "gender" depends by the areas of the island, there is not one true version of the name, because these are simply different depending by the area you make them. In the western part of Sicily, we call them arancine (f), they have a round shape if made "alla carne" (with a meat based sauce) and a more oval shape if "al burro" (with cheese like caciocavallo, ham and a bit of bechamel to keep); Arancini (m) are from the eastern part of the island and those alla carne are made with a cone shape. One particular thing to keep in mind is that you have to cook the rice with saffron, to give its typical colour and parfume.

[@raine-time]

This video was awesome! Like so..

[@taylorh3097]

Just made my first risotto based on this and it was PHENOMENAL. Love ya!

[@unclearsector4266]

Comment section: "inCoMiNg aNgRy iTaLiAnS" "Jojo's reference"

[@giigabytezdotexe]

Unclear Sector “METALICa?!!?!?!?”

[@bestmom2485]

Children vomiting razors

[@rashoietolan3047]

As a sometimes mistaken for Italian who isn’t actually Italian I give -100 fucks

[@yes78]

RASHO IE'TOLAN are you Italian?

[@izzy1221]

I’ve never had a risotto before but watching you cook...I swear I could taste the flavors!

[@christopherbazaka1564]

gayy

[@jamesmay9557]

If you can smell toast you might be having a stroke

[@rafaelaguilar2950]

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

[@snak-4788]

Doppio be cooking risotto for his metal back

[@hunterofdarkness8329]

@@snak-4788 Risotto sure has a lot of Calcium and iron

[@SuzanneBaruch]

Everything I need to know about making Risotto I learned from Chef John. Except for putting squash in it. And bacon.

[@Kisofam]

Suzanne Baruch your profile pic scares me

[@SuzanneBaruch]

kilyn foster, on a scale of 1 to 10, how old is your girlfriend?

[@Kisofam]

Suzanne Baruch 6.5 but your smile is legit creepy

[@SuzanneBaruch]

Your girlfriend is 6 1/2 years old and you call ME creepy?

[@Kisofam]

Suzanne Baruch no she's a 6 1/2 out of 10 in looks it's what you asked me and yes your smile is creepy

[@MrFlippyFlops]

Just made this with homemade pork stock and sauteed mushrooms. Incredible! Rice reinvented.

[@lornacrystal9784]

Im drooling! I love risotto and these recipes looked so freaking good!!!

[@lilms4062]

The 'wet hand; dry hand' method is dead and forgotten

[@bluetannery1527]

Crippling Memes i fried bananas the other day and i will swear by the wet hand; dry hand method

[@Azraelmaximilian]

It's pretty well known from what I'm aware of, it just depends on what the chef's been informed about. Just last month I saw a video on making the best oyster po'boys and both of the chefs on cam not only went into depth on why they prefer this method but also their surprise at how many other chefs can miss such an important detail of food preparation. Not to diss Babish or anything but I feel like there's a few things he missed by not attending culinary school, and he has commented on this in a few other videos.

[@Emperorhirohito19272]

He’s talking about how babish didn’t do it you bunch of mongoloids

[@nataliejanine4611]

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

[@Sangtrone]

"Let's get down to basics And prepare more buns Did they send me dozens, when I asked for tons? They're the thinnest patties I've beget The cheese won't set before we're through Somehow I'll make burgers out of you!"

[@dylanoreilly992]

And if cooking goes wrong , take a sip of wine every time Babish says “like so” and then it won’t matter

[@diegoc6232]

Just looked up this video to be 100% on making a solid risotto. Thanks for doing what you do! Can't wait to learn more from ya!

[@lawrencecalablaster568]

But what about that plain risotto from earlier, Andy?

[@jessierichards2081]

Lawrence Calablaster He said this just as I scrolled past your comment, so kudos on that two-year set up

[@him1517]

Jessie Richards h a h a. i m s p i t t I n g out r a z o r b l a d e s h e l p

[@tonyd1185]

T-Pose God you just ate reezohdoe

[@bappojujubes981]

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

[@snak-4788]

I gor razor blades wtf

[@him1517]

I got a knife you’re lucky

[@Chaotic-warp]

I got hundreds of needles WTF

[@jabdrone4786]

"If you can't tell, this is gonna be a really really good thing to eat" Quality instructions and insight, my man.

[@syli9048]

For the rest of the video I kept saying "like so" in my head after every step.

[@friendlyyoutubecommenter4527]

Like so.

[@H0TR0B]

Oh no, an Italian dish. Can't wait for everyone to tell you what you did wrong and how their grandmother would've done it.

[@user-fw8wt4qo3o]

Brenneka he did a good job, his risotto was just too liquidy

[@akirak1871]

Haha, right? I don't get why people can't just chill out about the "purity" of cuisine. If some dude on KZbin is making a dish different than someone's grandma, well, that doesn't harm anyone's ability to keep doing it grandma's way, does it?

[@EGOCOGITOSUM]

I agree with you, but risotto making is based on science, not tradition and in this video the most basic most important steps are completely missed

[@EGOCOGITOSUM]

risotto making is a precise science, not tradition grandma bullshit, based on temperature manipulation, the reason you toast the rice is to seal in the starches. once the rice goes above 80C you must not let it go below that for the entire cooking process. Just at the end out of the fire, you add parmesan and preferably cold butter to bring the temperature below 80, so the rice releases the starches all at once and make it creamy and silky without being heavy with crap like cream and friends. Acidity helps this final step, so a burre blanc or acidic butter brings it to a whole now level besides this and the quality of the stock (not storebought please) all the rest is not important using or not using wine the type of cheese or butter onions not onions its really not important

[@Annie-gk4mj]

I think people like flavors in their risotto so stuff like cheese and butter helps that.

[@DrKristinaRizzotto]

As a distant relative, I approve this message. Everybody loves rizzotto.

[@junichiroyamashita]

I see what you did there

[@MoxieBeast]

thank you again!! as always. love arancini, will probably make the risotto juuuust for that.

[@fallenderp9577]

Why am I coughing up razor blades rn

[@Mitchvilleta]

Have you tried watching the hit anime series “Rent a Girlfriend”?

[@brittanyslichter2884]

@@Mitchvilleta i have heard the main character likes to lick toes. thoughts?

[@Mitchvilleta]

@@brittanyslichter2884 it’s true. The dirtiest of toes.

[@PoldaranOfDalaran]

"This is an excellent use for leftover risotto." I've never had leftover risotto. Somehow, no matter how much I make, it gets eaten. :P

[@OneReallyGrumpyJill]

Babish, I need help. I cooked this and ended up with razor blades coming from my forehead. Help?

[@dislikebotton7360]

I seen you in the other video

[@Chaotic-warp]

@@znk753 maybe he *forgot* about other comments

[@ザックだよー]

"Normally rice plays a supporting role" *Japan has left the chat*

[@elysiumcatholic]

I made this last night and it was delicious! Thanks for a great, easy recipe! I'd never had risotto before either.

[@zetaruler]

"Normally rice plays a supporting role" As an Asian I'm offended.

[@azizabdul8914]

Mongolians would beg to differ

[@Medbread]

*accidentally taps your name* *sees you're subscribed to SomethingWitty, Amatsuki, Hololive, and OfflineTV* Individual of culture I see

[@zetaruler]

@@Medbread oddly specific set of channels but thanks check out Nijisanji too they're good

[@avsaucyboi9733]

I’ve gotta stop watching this, I’m really hungry half way through

[@ToonBoski]

Made the butternut squash recipe tonight. Came out awesome and went down well. Cheers!

[@DavidVerret]

So many Italian grandmothers spinning in urns

[@DragnSly]

like so

[@OhNoTheFace]

Good

[@scottwhitley3392]

Fuck the rotting Italian grannies

[@flummoxium]

**cough cough** **getting scissors out of my neck**

[@ferociousmaliciousghost]

My blood is yellow. Just like a certain someone's homebrew tea.

[@lmahu6627]

The certain someone needs water more than iron

[@joyl7842]

Thanks for showing us this. I've been making risotto for many years but this moist version is great and a lot easier to eat than the sticky version I've been making.

[@commandercostas]

THAT'S NOT A GOTH DADDY

[@blub5494]

*WRRRRRRYYYYYYYYYYY*

[@doomslayergameing5053]

@@blub5494 SHUT UP you are making me look bad

[@Theepistofeles]

Ah Risotto Nero, i can feel The iron

[@mammothindmist4399]

Epistos I wish he would have used prosciutto instead of bacon but I don’t know how that would have tasted

[@AnEggInTryingTimes]

Watching this as I’m making risotto! It’s my second time watching this video and it’s definitely helped me make better risotto, thanks! Great video!

[@noxater]

so early it's still 360p! :D love your videos! thanks Babish!

[@hound9299]

noxater same here 360p for life

[@troypenaloza8033]

noxater Why is mine only on 1080p lol

[@Bobvanksy]

It's so early it's in his old kitchen =D

[@CharlesLumia]

It's 90 degrees. I can't make butternut squash risotto :(

[@awhippersnapper]

What a relief I’m not the only one who hates the smell of white pepper! Great video!

[@stephenfreeze4341]

This was the first "Fine Dining" dish I ever attempted, thanks for the nostalgia Andrew!

[@susiebakai6608]

Just realized, while reading all the jojokes, that Narancia died thinking Giorno and Mista were actually gay

[@asudebirtane8243]

I didn't think of it until now but...should ı thank you or curse you

[@lani60259196]

I made the pressure cooker risotto tonight but added chicken, mushrooms, bacon and thyme. It was delicious! Even my husband who's not eaten much risotto in his life thought it was delicious. Thanks Babish xoxo

[@chocominnt4252]

**AEROSMITH WOULD LIKE TO KNOW YOUR LOCATION**

[@banjoguy9000]

You mean Lil’ Bomber 🤔

[@sliver3703]

@@banjoguy9000 sinner

[@marktg8628]

@@banjoguy9000 no just no

[@troyjusttroy1781]

Iexpectedbetter is that u? Lol

[@lordman5497]

It already knows it

[@supergangsterish1234]

i can feel italians triggering already but this looks VERY NICE

[@kevenagner69420]

Fun fact: risotto was here everytime, he is just using metallica

[@palballard6818]

Made this last night, added some halved pistachios in with the brown butter sage sauce. It was awesome!!

[@brentonmccann9124]

Add some roasted red bell pepper and crumbled Italian sausage to the arancini. You won’t be disappointed!

[@pathaze4299]

It’s funny how he went from all professional to “were gonna use a metric fuck ton of cheese”😂 1:22

[@chrissieambrose9236]

Just tried roasted butternut squash seeds (in olive oil, cayenne pepper and cumin), spring onions/ scallions and toasted pine nuts as the topping for the butternut squash risotto instead of bacon and it worked really well!

[@Kimchifox]

I’m so early he’s still in his old apartment (;

[@JL-vf9ps]

Kimchi boi

[@jazzmasterash5860]

I would love to see you do a video on the "Marmalade" from "Paddington." That would be incredible.

[@HaileyGWoolcraft]

I made some wild pheasant, morel and porcini risotto immediately after watching this. I had not plans to cook prior, but heck, it was so easy.

[@ekloss4302]

take a shot every time he said “like so” lol

[@UndecisiveAngel]

Alternative episode title: "risotto, like so"

[@arwynstar]

We have been making the butternut squash risotto since this episode about every other month. Absolutely love it. The fried sage is essential.

[@Glowmus]

No wet-hand dry-hand method for the bread crumbs? What would Chef John say?!

[@BenWorkmanAnimalFeeMre]

Veggie stock and a pinch of nutritional yeast with roasted garlic, bomb!

[@catc882]

Animal Free MRE yes that's how I make my vegan risotto! Homemade veggie stock, roasted garlic, fresh herbs! yum!!!