[30 - 32] [Music] what's up guys welcome back
[32 - 34] what's up guys welcome back i've got something real special lined up
[35 - 36] i'll be showing you how to make a
[36 - 38] risotto that'll make even gordon ramsay
[39 - 41] smile but before i do that please take a quick
[41 - 43] but before i do that please take a quick second to subscribe to the channel
[43 - 44] make sure to hit that bell and enable
[44 - 47] notifications as well alright let's make
[47 - 48] it happen we're starting out with some
[48 - 50] arborio rice which is very traditional
[51 - 52] you're gonna need to find this at your
[52 - 54] local grocery store we're also gonna use
[54 - 55] the butternut squash that i probably
[55 - 57] need to turn to the side
[57 - 59] we're gonna slice the ends off here and
[59 - 60] then cut it right down the middle
[60 - 62] this recipe is inspired by the hell's
[62 - 63] kitchen risotto they do a butternut
[63 - 65] squash risotto with lobster
[65 - 67] no lobster today but i'm gonna show you
[67 - 68] guys how i do it
[68 - 70] so take out the biggest sharpest knife
[70 - 71] you got because butternut squash
[72 - 74] is a little hard to slice apply a little
[74 - 76] pressure cut it right down the middle
[78 - 79] and then want to spoon out the seeds
[79 - 81] from the middle like you see right there
[82 - 83] you can also buy this usually at the
[83 - 85] grocery store already cubed up and
[85 - 86] chopped up for you all the hard work is
[92 - 92] for those of you that want to roll up
[92 - 93] your sleeves i'm going to show you how
[93 - 99] to prepare it at home
[100 - 100] so once we've done that we're gonna
[100 - 102] sprinkle it with a little avocado oil or
[103 - 105] make sure it's lightly coated and then
[105 - 106] we're just gonna hit it with a little
[106 - 108] salt and pepper
[108 - 110] butternut squash is super delicious has
[110 - 112] a nice natural sweetness to it
[112 - 114] and it's going to add a lot of flavor to
[114 - 116] this risotto it is optional though so
[116 - 117] you don't need to do it
[117 - 119] but like i said you can buy it already
[119 - 120] cubed up at the grocery store make this
[120 - 123] a lot more easy on yourself
[123 - 125] line a baking sheet with some parchment
[125 - 127] paper place the flesh side down like you
[127 - 129] see here and we're going to pop it in a
[129 - 130] 350 degree oven
[130 - 132] for about 20 to 30 minutes or until it's
[133 - 135] while that's in the oven we're gonna
[135 - 137] take our pecorino romano cheese
[137 - 138] or parmesan cheese whatever you got at
[138 - 141] the grocery store is fine
[141 - 142] preferably some good quality stuff
[142 - 143] though you want to shred it yourself
[143 - 147] that way it melts nicely
[148 - 148] we're going to need about one cup of
[148 - 151] that cheese so go ahead and shred that
[151 - 152] once you've done that we're going to
[152 - 153] make our own stock here so we're going
[153 - 155] in with some celery some onion
[155 - 157] if you got some carrots really any
[157 - 159] vegetables left in your refrigerator
[159 - 160] this is a great opportunity to make a
[160 - 162] good stock if you want to keep this
[162 - 164] vegetarian you can use a vegetable stock
[164 - 165] instead of chicken stock and use the
[165 - 168] vegetable base instead of chicken base
[168 - 170] but the key to a good risotto is a
[170 - 172] delicious stock
[172 - 173] so i really recommend you know kind of
[173 - 175] jazzing up your own stock here we're
[175 - 177] going in with a few pinches of saffron
[177 - 178] that are served to you in a little drug
[180 - 182] container don't ask me why but the stuff is
[182 - 184] don't ask me why but the stuff is expensive so we're gonna make our stock
[184 - 186] let's check on our butternut squash real
[186 - 188] quick make sure it passes the fork test
[188 - 190] that will indicate that it is tender
[190 - 194] enough and right where we want it
[197 - 197] looking good go ahead and take a spoon
[197 - 199] and add it to your blender
[199 - 201] or whatever you're planning to you know
[201 - 204] puree this up with
[206 - 206] you can also take a little bit of this
[206 - 208] and dice it up and have some butternut
[208 - 209] squash chunks in your risotto that's
[209 - 211] what they do at hell's kitchen as well
[211 - 213] we're just going to puree this though
[213 - 214] so i'm going in with a little bit of
[214 - 216] chicken stock i'm using my hand blender
[216 - 217] and we're just going to turn this into
[217 - 220] baby food basically
[220 - 222] add a little bit more stock as needed
[222 - 223] and you're just going to make a
[223 - 225] butternut squash puree that we're gonna
[226 - 229] eventually put into our risotto
[235 - 235] once you have that baby food consistency
[235 - 237] or you know something like applesauce
[237 - 238] for those of you that have never made a
[238 - 239] puree before this is kind of what you're
[244 - 244] you can give it a taste hit it with a
[244 - 246] little bit more salt and pepper if need
[246 - 248] be but we'll have plenty of flavor in
[248 - 253] that risotto so no need to go crazy here
[255 - 255] take a look at our stock here after
[255 - 256] about an hour we're going to go ahead
[256 - 258] and strain this
[258 - 259] so use a little mesh strainer like this
[260 - 261] and uh you know
[261 - 263] keep all the vegetables out of the stock
[263 - 265] that way it's nice and smooth
[265 - 267] and now it's time to get started on our
[267 - 269] risotto we're going in with two
[269 - 271] tablespoons of butter
[271 - 273] followed by four slices of thick cut
[275 - 276] again guys if you're trying to make this
[276 - 279] vegetarian you can leave the bacon out
[279 - 280] but for the rest of us we're gonna add
[280 - 284] some bacon to this dish
[286 - 286] anything that starts off with butter
[286 - 287] bacon and onions
[287 - 290] cannot be bad
[292 - 292] we're looking to get some good color on
[292 - 294] the bacon once it gets nice and crispy
[294 - 295] and it's rendered as fat we're going in
[295 - 298] with a half of a diced onion
[298 - 300] or a shallot whatever you decide to use
[300 - 303] no big deal either way
[303 - 306] we'll reduce our heat to medium low once
[306 - 307] the onion has become tender we're going
[307 - 311] to add in a tablespoon of garlic
[311 - 312] and to me that's the holy trinity of all
[312 - 314] things delicious bacon
[314 - 317] onion garlic it's gonna smell amazing
[317 - 319] the foundation of flavor is permeating
[319 - 321] throughout the pot
[321 - 323] now we're gonna add a splash of dry
[323 - 325] white wine a chardonnay something like
[326 - 331] that just to deglaze the pan here
[332 - 332] let that simmer for a couple minutes to
[332 - 338] cook the alcohol off
[338 - 340] then we're going in with our arborio
[341 - 342] rice you want to add this before you add any
[342 - 344] you want to add this before you add any liquid because you want to start to
[344 - 345] toast the rice
[345 - 346] that'll begin to release the natural
[346 - 348] starch in the rice which will help you
[348 - 350] get a nice creamy texture on your
[352 - 354] risotto and keep gordon ramsay from cussing you
[354 - 357] and keep gordon ramsay from cussing you out
[359 - 359] so toast the rice for a couple minutes
[359 - 360] and then we're going in with a ladle or
[360 - 362] two of our chicken stock that we
[362 - 365] doctored up a bit as always guys the
[365 - 367] specific measurements and ingredients
[367 - 368] can be found in the description box
[368 - 371] below so make sure you check that out
[371 - 373] also make sure you tag me on instagram
[373 - 375] and twitter and all that good stuff so i
[375 - 376] can see what you guys make
[376 - 378] i love watching you guys cook and
[378 - 379] recreate these dishes
[380 - 381] it's one of the funnest parts of this
[381 - 383] job so what you're looking for right
[384 - 386] here is you want to kind of scrape the bottom
[386 - 387] is you want to kind of scrape the bottom of the pot
[387 - 389] if it leaves behind a trail like you
[389 - 394] just saw there it's time to add more stock
[394 - 395] stock risotto is a little bit tricky but just
[395 - 397] because it takes a lot of patience
[397 - 399] it's very similar to making a roof or a
[401 - 403] gumbo but you know just don't walk away from
[403 - 405] but you know just don't walk away from it continue to stir it
[405 - 407] as the rice absorbs everything all the
[407 - 409] liquid in the pan
[409 - 410] and you see that trail like you just saw
[410 - 412] me show you right there it's time to add
[412 - 415] another ladle of stock
[415 - 416] and over time that rice is just going to
[416 - 418] continue to absorb all of those
[418 - 420] delicious flavors that we've developed
[422 - 424] and we'll continue to add stock until
[424 - 437] the rice is nice and tender
[437 - 439] you want to add stock about every one to
[439 - 440] two minutes for about 20 minutes in
[446 - 446] once the rice becomes tender we're going
[446 - 449] to add in our butternut squash puree
[449 - 450] and just allow that to kind of
[450 - 453] incorporate mix until everything is well
[458 - 458] so much flavor packed in here guys it's
[458 - 460] going to smell amazing
[460 - 462] super impressive dish for your house
[464 - 466] guests next we'll start adding in our cheese to
[466 - 468] next we'll start adding in our cheese to make this risotto extra creamy
[468 - 471] again pecorino romano parmesan anything
[471 - 477] like that would be perfect here
[483 - 483] next we're going to add in a little
[483 - 485] diced chai for some flavor and a pop of
[486 - 488] color and we're entering the home stretch
[488 - 489] and we're entering the home stretch people it's almost time to give this the
[490 - 492] classic taste test
[492 - 494] again guys quick reminder that all of
[494 - 495] the specific measurements and
[495 - 497] ingredients can be found in description
[498 - 499] you'll notice that we waited to season
[499 - 501] to the very end because a lot of these
[501 - 503] flavors have a lot of sodium the bacon
[504 - 506] the chicken stock has some sodium the
[506 - 507] cheese has some sodium
[507 - 509] so you want to wait till the end to
[509 - 511] taste and then adjust the seasoning into
[511 - 512] your preference
[512 - 514] so i just added a little salt and pepper
[514 - 515] i'm also going in with a little bit of
[515 - 517] cayenne pepper here
[517 - 518] just add a little bit of spice to offset
[518 - 520] the natural sweetness from the
[520 - 523] butternut squash it's always important
[524 - 525] to taste as you go
[525 - 526] remember that once it's in there you
[526 - 527] can't take it out but you can always add
[528 - 529] more towards the end
[529 - 531] here's a quick little money shot for you
[531 - 534] the final product is plated up
[534 - 535] gotta hit it with a little bit more
[535 - 539] fresh shaved cheese here
[541 - 541] you can serve this with some scallops a
[541 - 542] little lobster tail some chicken
[542 - 545] salmon whatever you want really could
[545 - 547] eat this as its own dish as well
[547 - 548] garnish with a little diced green onion
[554 - 554] definitely some food porn going on here
[554 - 559] let me find my fork for the taste test
[562 - 562] oh man so much flavor in this dish guys
[562 - 564] can't wait for you guys to try it
[564 - 566] that's my recipe for risotto i hope you
[566 - 568] enjoy it if you do make sure you give me
[568 - 569] a thumbs up make sure you subscribe to
[569 - 571] the channel hit that bell to enable
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[576 - 585] and as always thank you for your support