This NEW Ingredient Makes the COZIEST Risotto Ever
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Should I be able to find those gorgeous lil squashes at a green market in Queens, you think? Or are those only available north of the city? Asking because I was already planning to do some extra veggie-focused dishes for Thanksgiving, but THEN I SAW THIS VIDEO. So now I got big goals.
YUM!
whoof what awesome combination of aromes and textures!
This is one classy and fine dining dish. Thanks 4 sharing and adding your unique twist to the plate. Ciao
This looks sensational! They don’t ship these honeynut squashes do they?
3:50 Dice not Dices. One die, many dice.
Looks delicious man, can't wait to find some squash and make some.. yum.
I think bacon/pancetta/guanciale would be nice with this
I hope you make that paper version of your cook book, would totally buy it! You should put a QR code on each recipe page that links it to the YouTube video. Thanks for the great content!
All ondo.
You should check Giorgio Locatelli's recipe for risotto. 17 to 19 minutes. Heaven. It is strange to cook a risotto longer then 20 minutes.
This is a 10 star plate, just by the way you cooked it!!!
Get this man a forehead strap GoPro!! I know the camera being in your mouth is mad uncomfortable.
I'm guessing that tastes f**kin' amazing! You treat those ingredients with total understanding, dude! Thats more than just cooking…it's CREATING.
https://youtu.be/r9DufFzj0bc
How would you do this on an electric stove where the heat doesn't immediately change?
💔💔💔💔So good
Looking good, I'll be on the lookout for that squash 👊
Delicious
Yo i need that sweatshirt
Vegetable size and lack of flavour is particularly a problem in the US, which uses a lot of chemicals and Franken-bioengineering. As a European I remember first coming to the US and seeing huge red juicy looking strawberries… which taste of nothing. That's a common feature of so much US food, abundance over quality. It's why so much US food is packed with fat, salt and sugar, to give it flavour the ingredients lack.
100% need to try this one. Thanks dude
Unless the squash really changes it somehow, I recommend covering the pan at the end and letting it sit for 2-3 minutes before plating.
I always screw up and watch your channel when I'm supposed to be sleeping and then my stomach starts growling. Looks delicious
A nice hot delicious dish on a cold winter day.
While I understand you were talking about the origin of the vegetable, I also believe people should be aware of the excellent reporting about misconduct in Mr Barber's establishment that was done by Eater.
Fantastic, appreciate the work.
Risotto calls for onions never to be cooked first because it causes the rice to split, good cooks know to add them later!
Dude, how are you not fat?
Mars Capone! Beautiful dish, yummi!
This is gotta be the most useless recipe you've come up with, where tf am I supposed to get this squash?
Love you man… but "for all intensive purposes" is just not the correct phrasing. The phrase is "for all intents and purposes". If you make your money by talking about things, please just hear me out. People judge the validity of things on many levels, if you get one thing wrong, they'll just write you off outright, I've been there. I was a "No holes barred" person until I learned it was "No holds barred" which made MUCH more sense. Don't be afraid to correct yourself and learn, perfection is the enemy of improvement.
My God, wow Stevie you really knocked it out of the park again. I liked the part about the restaurant in NY as well.
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Bro, I am actually SO surprised that I haven't seen iyou in my entire time in Brooklyn. I've been around almost all the time while you were "active" like in your food truck or literally out anywhere.
Not something I'm going to try but a great video again as usual!!! Thumbs Up People!!! I Love my Steinpilz Risotto aka dried Porcini mushroom risotto!!! It's the best!!! Put some very well aged Gruyère in the mix with the Parmigiano and you're all set 🙂 Less runny also please.
masterful
EXCITING
Bro really your pouring hot ass liquid into a plastic container 🤦♂️ omg man why don’t you keep some little pieces of plastic around and add it to all your food super unhealthy my guy come on now you cook great food don’t position it with hot plastic you don’t want that in the recipe
sounds good, i really enjoyed how you described cooking this, i'll look for what squash I can find and try something like this
Oh god is all I can say❤❤
Love your show! I just saw a recipe on YouTube called spaghetti all'ASSASSINA. Not sure if you've made this before but if you haven't, could you please make a video of this amazing recipe? Thanks!
Where did you find the honeynut squash in NYC?
Thanks!