This week on Basics, we're taking a look at risotto. Normally rice plays a supporting role, but in this dish it's the star of the show. I'm going to show you how to make both standard risotto and butternut squash risotto and then how to turn the leftovers into arancini.
Join me 6/7 on Twitch for the risotto live cook-a-long:
Ingredients & Grocery List: + For the standard risotto: White onion Risotto rice (like arborio or carnaroli) Dry white wine Chicken stock Parmesan Salt and pepper Chives (garnish)
+ For the butternut squash risotto: 1 whole butternut squash White onion Risotto rice (like arborio or carnaroli) Dry white wine Chicken stock Parmesan Salt and pepper Olive oil Fresh sage Unsalted butter Maple syrup White pepper Bacon (cooked)
+ For the arancini All purpose flour Mozzarella or jack cheese (something melty) Panko bread crumbs Oil for frying Leftover risotto Tomato sauce (for dipping)
Special Equipment: + For standard risotto: Pressure cooker Cheese grater
+ For butternut squash risotto: Blender
+ For arancini: Dutch oven or fryer Thermometer for frying oil
Music: "Solitude" by Broke for Free
My first cookbook, Eat What You Watch, is available now in stores and online! Amazon: Barnes & Noble:
Theme song: "Stay Tuned" by Wuh Oh
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