Thanks for showing us how to prep risotto like you do in a restaurant. If you can do more dishes like this (make ahead and finished a la minute) that would be awesome!
ByronTalbott My secret ingredients for an amazing Risotto is add pine nuts mixed with cooked chicken thighs chopped finely and then add creamy garlic prawns. 👌
really liked the restaurant behind the scenes perspective on things. Would love more videos like these to gain more insight on how popular dishes are actually prepped in a restaurant setting!!
From a French Canadian cooking student, so nice to see you cooking with WINE (one of my favorite food groups, WINE!) :) . This one's going in my favorites and I'm so going to try this and add to my repertoire. We're into the white sky dandruff days so this recipe shall do well for us. Cheers!
Ugh why don’t you have a book yet!? - my husband has been making your pancakes for Pancake Sunday for the past couple years and anytime we have pancakes anywhere else, we think they kind suck! 😂 love your recipes. We need a book!! ❤️
Lighting was really fantastic it added a "time" affect to the video. I really liked it. In general this video had a lot of very useful information. Thank you Mr. Talbott.
The cubes of squash make me really happy... I make my risotto in my instant pot and I really like it! Def not "legit" but tastes great to me! I'll have to try it the old fashioned way again soon, though because this looks so tasty!!
Hey, Byron, you inspired me to become a pastry chef. I'm in Texas and am in currently in a community college. You always do such a great job at presentation and have such a skilled hand.
Made this last night! Super creamy and delicious! I would love to know how long a risotto should typically take to make. Mine took over an hour because I was afraid of adding too much liquid too quickly.
Byron, I have a question....Did you add all the chicken stock into the rice before refrigerating or did you add the rest of the stock as you made the individual risotto? Thanks! Love your videos -they make me like cooking all over again!
Great dish! and content! Question! Have you ever thought about pureeing a small amount of butternut squash with some of the chicken stock and adding a little to the finished Risotto in the pan? Just to get some more of the butternut squash taste in there?
While I understand the reason the restaurant has to do it this way , I still prefer the results of the home cooked traditional way. Thanks for showing the restaurant style of doing certain things.
Thank you for this because in my production class we actually made risotto but when I made it, it turned out crunchy so I guess I didn’t add enough chicken stock.
Practically the same way I do it but I appreciate the line cook, par cook method. I’m going to try that next time. I roast my butternut cubes and I I use the squash guts (minus the seeds) to heat in my chicken broth for extra flavor. Once I had butternut squash ravioli and they garnished the top with raw sage leaves! So not good! I always sauté mine.
Wow I make mine the homemade way and definitely will not order this at a restaurant. I always thought they made it fresh but of course not that would take lots of time....good to know! Definitely appreciate these videos.
Sorry Bryan I love your recipes but I'm sorry I feel like this has been taken from Serious Eats. (www.seriouseats.com/recipes/2014/09/pressure-cooker-butternut-squash-risotto-sage-brown-butter-quick-easy-recipe.html). Sorry, I know I'm going to annoy alot of people.
Thanks for showing us how to prep risotto like you do in a restaurant. If you can do more dishes like this (make ahead and finished a la minute) that would be awesome!
Hope you guys enjoyed my take on butternut squash risotto! Anyone have any special risotto secrets out there let me know in the comments!!
ByronTalbott - planning on researching this dish pretty heavily next year! Will let you know what we find! :)
ByronTalbott My secret ingredients for an amazing Risotto is add pine nuts mixed with cooked chicken thighs chopped finely and then add creamy garlic prawns. 👌
J-Mac's Amateur Kitchen that’s great!! Let me know what you find!
FJay Studios that sounds 🔥
My grandma was making risotto with fresh green fava beans and pine nuts it used to be very tasty
really liked the restaurant behind the scenes perspective on things. Would love more videos like these to gain more insight on how popular dishes are actually prepped in a restaurant setting!!
More of these Line Cook inspired videos. I'm a line cook
From a French Canadian cooking student, so nice to see you cooking with WINE (one of my favorite food groups, WINE!) :) . This one's going in my favorites and I'm so going to try this and add to my repertoire. We're into the white sky dandruff days so this recipe shall do well for us. Cheers!
Love it love it love it!
Your knife cuts are so satisfying 😍😩
Ugh why don’t you have a book yet!? - my husband has been making your pancakes for Pancake Sunday for the past couple years and anytime we have pancakes anywhere else, we think they kind suck! 😂 love your recipes. We need a book!! ❤️
this looks hearty and comforting. perfect meal for the kind of weather we're having in nyc right now!
When i make pumpkin risotto i always put some pumpkin in the stock and blitz with a hand held blender. The colour makes presentation more festive
Those squares of squash are satisfying to look at
I still love this channel. The quality and love that goes into it is amazing.
Lighting was really fantastic it added a "time" affect to the video. I really liked it. In general this video had a lot of very useful information. Thank you Mr. Talbott.
I love how neat and organized you are with your cooking.
The cubes of squash make me really happy...
I make my risotto in my instant pot and I really like it! Def not "legit" but tastes great to me! I'll have to try it the old fashioned way again soon, though because this looks so tasty!!
Beautiful dish chef
Hmmmm. I love watching you cook. You make it look so easy.
I prefer the natural lighting with its subtle lighting changes in videos, it adds to the in home cooking idea
totally in love with this style of video
Love this! This looks like a risotto worth making and eating!
The Lego blocks of squash are so satisfying
I love risotto. Fabulous, fall flavours in the risotto you made. Cheers, Byron.
This is one of my go to winter comfort foods to make at home. I add some crispy pancetta - goes well with the squash!
you had me at crispy pancetta.
Hey, Byron, you inspired me to become a pastry chef. I'm in Texas and am in currently in a community college. You always do such a great job at presentation and have such a skilled hand.
Oh wow!! Thats so awesome! GET IT!!! now go read everything you can about Domique Ansel
@@ByronTalbott Will do. and if I have any questions I can ask you too.
Thats awesome! Congrats!
@@thepastrywardenreloaded3469 Thank Youu!!!
@@evangeline8814 NP! Definitely reach out if you need any advice or anything!
Made this last night! Super creamy and delicious! I would love to know how long a risotto should typically take to make. Mine took over an hour because I was afraid of adding too much liquid too quickly.
Nothing is more satisfying than cutting cubed food lol
This was very interesting! Really enjoyed this video. Would love to see more like it. It's very helpful for at home meal prep
Looks amazing and super simple! I can't wait to try it!
all your recipes look delicious!
That risotto looks beautiful and delicious!! 😊🙂
I'm happy to see back.
It's good to be back! What do you think I should whip up next?!
Byron, I have a question....Did you add all the chicken stock into the rice before refrigerating or did you add the rest of the stock as you made the individual risotto? Thanks! Love your videos -they make me like cooking all over again!
Great dish! and content! Question! Have you ever thought about pureeing a small amount of butternut squash with some of the chicken stock and adding a little to the finished Risotto in the pan? Just to get some more of the butternut squash taste in there?
Please do more of those.
While I understand the reason the restaurant has to do it this way , I still prefer the results of the home cooked traditional way. Thanks for showing the restaurant style of doing certain things.
Thank you for this because in my production class we actually made risotto but when I made it, it turned out crunchy so I guess I didn’t add enough chicken stock.
Omg, that looks awesome 👍👍
more of these line cook recipes, please!!
Very nice recipe chef
Lovely!
very good chef!!!
Wow didn't even need to watch vid to give big thumbs up! Course i will watch tho. 😁
Keep them vege/plant-based recipes rollin.
Practically the same way I do it but I appreciate the line cook, par cook method. I’m going to try that next time.
I roast my butternut cubes and I I use the squash guts (minus the seeds) to heat in my chicken broth for extra flavor.
Once I had butternut squash ravioli and they garnished the top with raw sage leaves! So not good! I always sauté mine.
Thank you for this recipe 🤗🌹
Greetings
Chef khawla from Bahrain (GCC Middle east)
Chef Khawla Alsaib hi
Love it 👍🏻👍🏻👍🏻
In a restaurant would the prepared food be kept in the fridge or room temp?
james _ fridge
@@LarocqueIIIftw thanks, didn't know if storing in the fridge might change the texture of the risotto before reheating or not
Hey, Byron! Hope you're well!
Delicious 😋
Very good video
😋 Yummy, I try 👍🏻😉👌🏻Thanks
that looks so delicious what a fantastic job. why don't you do a leftover Thanksgiving specialty sandwich next:)
You should do more Dinner recipes. Going through all your videos, there's not that many, and there's no Dinner playlist
I like to purée some of the squash for a more even flavor and color.
I've seen other kitchens do that, but it's very controversial in the Italian community.
ByronTalbott wow didn’t know it was controversial lol, I still like the color though 🤷♂️
I wish that you had measurements of the ingredients for the recipes:(
So that’s how they do it on Hell’s Kitchen... thanks Byron!
Wow I make mine the homemade way and definitely will not order this at a restaurant. I always thought they made it fresh but of course not that would take lots of time....good to know! Definitely appreciate these videos.
Why did you put the risotto in the fridge?
Jermaine H he was showing us how to prep it beforehand so you can finish cooking it just before your guests eat it.
How much wine do we need?
Can you do some line cook talks. Kinda like this guy Justin Khanna on youtube. Im an up and coming cook and i wanna get better on the line
My favorite!!!! Unfortunately is way to hard .. 😫🥴
What happened around your right eye?
Yum 😋
'Clean your plate edge you dirty..... ' Ramsay would say
New hair!
Ahhhh you Butternut Squash me!!! 🦶👀
J-Mac's Amateur Kitchen hihiiiiiii
Mousumi Mahapatra - heyyyy Mousumi!!!!!
lol! I love your page, BTW!
The Pastry Warden Cooking Channel - really appreciate that thank you!
@@JMacsAmateurKitchen You are welcome! You guys are great inspiration to us newbie RUclips Chefs! Keep doing your thing, Bro!
ZERO -- train, 100% marketing -- watch for hollow entertain
"rizoe-dough" lol :D
Metal spoon in non stick again. It kills me.
congratulations its not shit
looks a lot like avantgardevegan/Gaz Oakleys butternut squash risotto though...
Dude, it's risotto. A simple dish you can put whatever you have in it.The recipe doesn't vary from cook to cook. Just how it's prepared.
Sorry Bryan I love your recipes but I'm sorry I feel like this has been taken from Serious Eats. (www.seriouseats.com/recipes/2014/09/pressure-cooker-butternut-squash-risotto-sage-brown-butter-quick-easy-recipe.html). Sorry, I know I'm going to annoy alot of people.
Second 💕❤💙
rontaysha40 hi
I see you 2
Hi first pinnnn plz
Mousumi Mahapatra what’s up!!
Yay what’s up you are the best cook in the world
You are going to beat Bobby Flay
😂👌@@mousumimahapatra8870
3:47 Risotto or rice in general doesn’t contain any gluten 🙄
I'd let you squash and butternut on me, Byron.