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.
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.
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!
"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."
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!
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.
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.
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
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!
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
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.
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.
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.
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!
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!
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.
"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!"
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!
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
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?
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!
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.
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.
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
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
Haha, right? I don't get why people can't just chill out about the "purity" of cuisine. If some dude on RUclips 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?
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
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.
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.
Northern Italian amateur chef checking in. You get the Italian seal of approval for your butternut squash risotto...it sounds delish... However, since this is Basics with babish, I would have added one of the best characteristics of Risotto. Risotto is a blank canvas and if you obey a few "basic" principles you can make it your own special creature every time you decide to cook it. I.e. You need a fat base ( oil for fish and vegetable risotti, butter for more meaty or creami risotti) you need diced onion to saute in your fat base. you need to "toast" the rice in the Saute onion and fat before adding any water When the rice is nice and shiny you need to " sfumare" with wine you need the broth and the stirring. And at the end the most important and satisfying part"Mantecare" with cheese and butter , stir them in, turn off the heat and let it mantecare for a few minutes. With these basics you can create your own risotto! and the possibilities are endless!
“Basics with Babish” usually the most complex yet delicious dishes ever created. (I made the Cornish game hens with the Lebanese Heshway fucking delicious.)
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!
pro tip: skip the rice and eat the parmesan sheets on their own for the perfect italian experience
like so
Like the filthy animal you are
I'm calling the Italian police
Don’t you mean... the perfect GOLDEN EXPERIENCE!?
Or remind yourself of your roots and shovel the shredded cheese from the bag into your mouth at 3 am
Instructions unclear, Razor blades came spewing out of my mouth
Oh God oh fuck is that Aerosmith
boi boi oh shit oh fuck
@@boiboi5402 its Metallica
I saw the thumbnail and immediately was hoping to see this comment when started the video
Try Epitaph boi
Babish: *breathes*
Italians: NO THATS NOT HOW YOU DO IT YOU UNCULTURED SWINE THATS TOO MUCH WATER THATS NOT HOW MY GRANDMOTHER DOES IT
italians really want me to simmer tomato sauce for 6 hours
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.
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.
Awesome name btw.
Du Ne lol ahahah you really made me laugh so true
this comment section is just
60% Jofo references
40% angry italians
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
Like so.
Hah! Jokes on you. Ever since the release of Golden Wind (Jojo's part 5), angry Italians have been a Jojo's reference.
@@JackOBlades0801 Wait, it's all a Jojo reference?
@Otto Hartmann - Always has been.
Liked this video *like so*
Wait.. You're the guy that makes PR compilations right?
Brian Jimenez lol yes xD nice to see you here :D
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..
Liked this comment which liked this video which said "like so", like so.
beat me to it by 7 hrs like so
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
Nowhere is safe from Jojo reference!!
THE BASTARDS!!!
IF THERES ITALIAN FOOD, IT IS A JOJO REFERENCE
Jojo... or did you mean Jewish?!
@@zetsubousensei5686 is that supposed to be a joke?
*cause I'm not laughing*
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!
Butternut Squash ? you mean that actor that played as Doctor Strange ?
Oh my god, his name is Bendycrack Cramplestitch, get it right
cucumber, not squash
HAHAHAHAHAHAHAHA you killed me
No, I'm pretty sure it was Bumpernickel Cucumberpatch
Mugiwara Luffy wrong, his name Blobbybend Crimpysnatch.
"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."
Babish be spitting bars
It's like: calm down you're not making mom's spaghetti
@@toastghost2448 he should though
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!
Yeah, the slow stirring makes it so much more gooey and delicious
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.
bloodgain But wouldn't the rise get broken? (conidering it was the end of cooking)
All that stirring is totally unnecessary and a waste of time. Check out the Food Wishes video on the "Cheater Oven Risotto Method."
I can get off on it
Thank you lord Babish.
I read that as lord baelish
Petyr Babish.
Humairaa // yeah, well...let's hope he doesn't go out the same way.
Gordon Ramsay: you donkey
Chaos is a ladder!!
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.
He is starting to look like Michael from Vsauce.
HEY BASICS, BABISH HERE
Brandon boi Today we‘re going to cook some Risotto, but what is cooking and how much does it weigh?
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
"Metric f*** ton of parmesan." -Babish
I wonder what that is in imperial.
John Swingle a s***ton
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!
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
No one cares
Yurschop hey everyone this guy fucks for sure
Si dice arancini o arancine?
Anonymo Unknown dipende da dove vieni perche a Siracusa si dice Arancino ma se non sbaglio , a Palermo si dice Arancine
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.
"Porny, melty, pull apart cheese shots"
This is why I love Babish 😂
He said corny...
Aesthedicc Corny is the exact word that would make sense
Jesus Christ you can't be that stupid.
*FOOD PORN*
ConsC Oh shut up nigga go back to robbing people you shit stain.
*Babish is the "Africa by Toto" of our risotto..*
Potential internet-breaking comment.
After all you are the “Africa by Toto” of your own risotto
Jeez, he doesn't suck that bad.
Dan Smoke that's a bit insulting
... and not Weezer Africa ... TOTO Africa.
This made me cough up razors, what the hell man?
Dude, you need some iron to replenish it, do it before Boss gets mad!
@@Violetenist Try eating a frog whole, maybe that would give some of your iron back.
Atleast you got something less painful. Razor blades came out of my forehead
[Visible Confusion]
Robbie Robloxian it’s a jojo reference
Fun fact: if you stab this with an arrow, some tall goth guy appears and makes razors come out of your mouth.
Don't worry though, soon a plane's gonna fly out a nowhere and turn him into swiss cheese
so crazy how far babish has gone, 2 years makes a huge difference. happy for your youtube fame man!
Nobody:
Jojo fans: lol is this a jojo reference
In the beginning, God created the universe. This was likely a reference to Jojo.
Rowan Hollingsworth according to part 7 it is
@@rowanhollingsworth5231 he made the universe then reset it
I mean he's made a JoJo video now
Rowan Hollingsworth Jesus told Johnny to kill the president, so yeah, God is a JoJo reference
Can you make Gnocchi on one of these episodes?
*"Like so"*
A metric f*** ton of Parmigiano.. finally an accurate measurement for when I try to tell people how much of it goes into carbonara!!! 👌
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.
Comment section:
"inCoMiNg aNgRy iTaLiAnS"
"Jojo's reference"
Unclear Sector “METALICa?!!?!?!?”
Children vomiting razors
As a sometimes mistaken for
Italian who isn’t actually Italian I give -100 fucks
RASHO IE'TOLAN are you Italian?
This is my stand metallica
Dakota Eatmon stand user: babish stand name: [salt and pepper]
More basics, what about Thai food?
Thai food is hardly "basic."
Say it to the Asian guys)
OmNomNom Production ew
I’m more concern about the traps in Thailand
joky yang A feminine penis.
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.
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!
My grandma made this just last night! The recipe for risotto and arancini work like a charm!
Take a shot every time he says “like so” it’ll make the rest of the video even better
Is this a Metallica reference?
no
yes
Yes yes yes *YES*
I dont get it
@@postalbomb1767 It is a Jojo reference.
Rare footage of an enemy stand user that blended in
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!
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.
And if cooking goes wrong , take a sip of wine every time Babish says “like so” and then it won’t matter
"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!"
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!
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
I followed all steps but I still don't have the tall goth man risotto from jojo T-T
Came here for the same reason😂
need octopus ink.
You, A Fool: Goth Girls
Me, An Intellectual: Tall Goth Men who can manipulate Iron.
"If you can't tell, this is gonna be a really really good thing to eat"
Quality instructions and insight, my man.
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?
Vinegar Doppio: exists
Babish: _Basics with Babish: Vinegar_
Does this include Ghiaccio, whose name simply translates to ice?
@@johnsmith-tm5dm ok how bout Illuso? he aint a food
@@an0nym0us_slash35 Bamboozling with Babish
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!
Nick Emerald wait, its pronounced like Aranchini right?
I love Spinach Arancini. That's the best one. -Sicilian from America
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.
Also the best pistachio you can ever find is the Bronte Pistachio, directly from Sicily
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.
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
And don't forget the razors.
Lots and lots of *R A Z O R S*
"It just works"
You forget the frog
Next: Prosciutto Pesci e Formaggio with a glass of water with ghiaccio and some Sorbet, Gelato and Melone for desert please.
Idk its missing a bit of Sorbet and Gelato on the side
It’s good to know the basics. Great suggestion!
Jojo
As a distant relative, I approve this message. Everybody loves rizzotto.
I see what you did there
"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
THAT'S NOT A GOTH DADDY
*WRRRRRRYYYYYYYYYYY*
@@blub5494 SHUT UP you are making me look bad
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
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.
Brenneka he did a good job, his risotto was just too liquidy
Haha, right?
I don't get why people can't just chill out about the "purity" of cuisine. If some dude on RUclips 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?
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
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
I think people like flavors in their risotto so stuff like cheese and butter helps that.
**cough cough** **getting scissors out of my neck**
My blood is yellow. Just like a certain someone's homebrew tea.
The certain someone needs water more than iron
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!
Everything I need to know about making Risotto I learned from Chef John. Except for putting squash in it. And bacon.
Suzanne Baruch your profile pic scares me
kilyn foster, on a scale of 1 to 10, how old is your girlfriend?
Suzanne Baruch 6.5 but your smile is legit creepy
Your girlfriend is 6 1/2 years old and you call ME creepy?
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
In before all the Italian people freak out at the pressure cooker method 😆
fran rose Kinda but I really freaked out when he added maple syrup to a butternut squash based risotto
It's a different path to the same destination.
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.
i saw a vid of italian chefs reacting to pasta carbonara vids on youtube. they freaked the fuck out when he added garlic.
100% confirmed, I'm shaking and my fingertips seem glued for some reason
Just made this with homemade pork stock and sauteed mushrooms. Incredible! Rice reinvented.
Im drooling! I love risotto and these recipes looked so freaking good!!!
**AEROSMITH WOULD LIKE TO KNOW YOUR LOCATION**
You mean Lil’ Bomber 🤔
@@banjoguy9000 sinner
@@banjoguy9000 no just no
Iexpectedbetter is that u? Lol
It already knows it
The 'wet hand; dry hand' method is dead and forgotten
Crippling Memes i fried bananas the other day and i will swear by the wet hand; dry hand method
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.
He’s talking about how babish didn’t do it you bunch of mongoloids
Babish, I need help. I cooked this and ended up with razor blades coming from my forehead. Help?
I seen you in the other video
@@znk753 maybe he *forgot* about other comments
"Normally rice plays a supporting role"
As an Asian I'm offended.
Mongolians would beg to differ
*accidentally taps your name*
*sees you're subscribed to SomethingWitty, Amatsuki, Hololive, and OfflineTV*
Individual of culture I see
@@Medbread oddly specific set of channels but thanks
check out Nijisanji too they're good
Just made my first risotto based on this and it was PHENOMENAL. Love ya!
Northern Italian amateur chef checking in. You get the Italian seal of approval for your butternut squash risotto...it sounds delish...
However, since this is Basics with babish, I would have added one of the best characteristics of Risotto. Risotto is a blank canvas and if you obey a few "basic" principles you can make it your own special creature every time you decide to cook it.
I.e.
You need a fat base ( oil for fish and vegetable risotti, butter for more meaty or creami risotti)
you need diced onion to saute in your fat base.
you need to "toast" the rice in the Saute onion and fat before adding any water
When the rice is nice and shiny you need to " sfumare" with wine
you need the broth and the stirring.
And at the end the most important and satisfying part"Mantecare" with cheese and butter , stir them in, turn off the heat and let it mantecare for a few minutes.
With these basics you can create your own risotto! and the possibilities are endless!
thank you again!! as always. love arancini, will probably make the risotto juuuust for that.
I’ve never had a risotto before but watching you cook...I swear I could taste the flavors!
gayy
If you can smell toast you might be having a stroke
Since discovering your channel I have been so much more motivated to cook things and not be afraid of it
But what about that plain risotto from earlier, Andy?
Lawrence Calablaster He said this just as I scrolled past your comment, so kudos on that two-year set up
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
T-Pose God you just ate reezohdoe
This video was awesome!
Like so..
What a relief I’m not the only one who hates the smell of white pepper!
Great video!
For the rest of the video I kept saying "like so" in my head after every step.
Like so.
I made this last night and it was delicious! Thanks for a great, easy recipe! I'd never had risotto before either.
“Basics with Babish” usually the most complex yet delicious dishes ever created. (I made the Cornish game hens with the Lebanese Heshway fucking delicious.)
Why do Scissors come out of my throat when I try to make this?
I gor razor blades wtf
I got a knife you’re lucky
I got hundreds of needles WTF
I...dont get it....I was suposed to win
Doppio be cooking risotto for his metal back
@@snak-4788
Risotto sure has a lot of Calcium and iron
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!
So many Italian grandmothers spinning in urns
like so
Good
Fuck the rotting Italian grannies
It’s funny how he went from all professional to “were gonna use a metric fuck ton of cheese”😂
1:22
Im sorry but BABY BABISH omggg your channel never gets old. Thank you for my yummy dinner tonight
so early it's still 360p! :D love your videos! thanks Babish!
noxater same here 360p for life
noxater Why is mine only on 1080p lol
It's so early it's in his old kitchen =D
This was the first "Fine Dining" dish I ever attempted, thanks for the nostalgia Andrew!
Italian chefs completely murdered your butternut squash risotto lmao
Why am I coughing up razor blades rn
Have you tried watching the hit anime series “Rent a Girlfriend”?
@@Mitchvilleta i have heard the main character likes to lick toes. thoughts?
@@brittanyslichter2884 it’s true. The dirtiest of toes.
Just realized, while reading all the jojokes, that Narancia died thinking Giorno and Mista were actually gay
I didn't think of it until now but...should ı thank you or curse you
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!
Add some roasted red bell pepper and crumbled Italian sausage to the arancini. You won’t be disappointed!
I’ve gotta stop watching this, I’m really hungry half way through
Made arancini with left over wild mushroom risotto, put stilton inside of a white cheese inside.
Its now my new favourite thing.
Obligatory Jojo's reference.
Hi
Hi
No wet-hand dry-hand method for the bread crumbs? What would Chef John say?!
Made the butternut squash recipe tonight. Came out awesome and went down well. Cheers!
Fun fact: risotto was here everytime, he is just using metallica
Ah Risotto Nero, i can feel The iron
Epistos I wish he would have used prosciutto instead of bacon but I don’t know how that would have tasted
Made this last night, added some halved pistachios in with the brown butter sage sauce. It was awesome!!
Alternative episode title: "risotto, like so"
binbin
DogBeef wtf I don't know you watched Binging with Babish
Btw I absolutely love your videos
Binbin with Babib.
Unknown Unknown 💜
Ethan was so salty 😂
DogBeef no its bibin
Gordon Ramsay: BABISH!!!!
Babish: Yes chef??
(Suspenseful music)
Gordon Ramsay: Risotto's cooked perfectly! SERVICE please!!
Instructions unclear: all the iron in my blood is gone now....
take a shot every time he said “like so” lol