Risotto | Basics with Babish

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.

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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

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