Butternut Squash Risotto (Restaurant Style)

Published by Darron Toy on

what is going on everyone welcome back to my channel I am happy to be back especially for this video because AI love risotto and B I'm gonna walk you through the fun process of how a line cook in a restaurant would pick up a dish such as this butternut squash risotto for a very hungry guest with that said let's dive in the recipe alright so as some of you guys may know a dish or recipe isn't cooked from start to finish every time someone orders it at a restaurant so for a dish like this risotto you have to bring most of the components for the finished dish as close to done as possible whilst still maintaining the integrity of the products so here you want to prep the butternut squash by peeling and then neatly dicing it after that you're going to lightly saute the squash in a hot pan with some olive oil and then you can season it with salt and cracked black pepper then finish it with a few sprigs of rosemary thyme and sage the total cook time is about 7 to 10 minutes depending on how big the cuts are but you want to make sure they're still ever so slightly raw in the center because remember they're going to be cooked again when the dish is picked up next up is the risotto which is the fun part cooking wise in all this so in a medium sauce pot or preferably a Rondo if you have one add in the olive oil and minced onion and cook them on low heat for about one minute just try not to get any color on the onions otherwise the risotto turns around anyways once that's done add in the risotto in this case I'm using arborio rice and lightly cook it for another minute while constantly stirring after the rice is all warm and toasty pour in the white wine and continue to stir at this point turn heat up to medium and let about half of the wine cook off when the wine is reduced and the rice is starting to thicken up a bit start adding in the hot chicken stock a ladle at a time while still stirring basically this whole process you're going to be stirring just to develop that in a porridge like stickiness that you would look for in risotto but if you use cold chicken stock from the fridge you'll risk making the risotto a little gummy so just be mindful of that but as soon as the rice is tender on the outside and slightly raw or al dente in the middle quickly transfer it to a tray lined with parchment or a Silpat and let it cool down in the fridge for about 30 minutes last but not least on things to prep for the dish is a simple garnish of course so here I'm going to click fry a few sage leaves from the garden to give the risotto a pop of crunch a nice winter green color and some flavor just make sure to season them with a little salt and rest them on a paper towel to take away any excess grease okay now it's time for the order fire pick up of this risotto everything is all me zomp lost out everything is in its place all neat and organized just how I like it ready for the first guest to walk in per se so let's do it first thing is to get a pan on the heat add in a splash of hot chicken stock to it so your risotto doesn't burn or stick to the bottom when you add it in then you're gonna add in the risotto right after that and make sure you start stirring immediately just to wake up that gluten and begin that porridge like consistency again as soon as the risotto is cooked all the way through and is at that porridge consistency that we're looking for mix in the Parmesan cheese and then you're gonna fold in the squash but just make sure you take it easy on the squash since it can tend to break down and mush up all right so after that is all done the risottos finished it's time to plate this up usually risotto is served in a warm shallow bowl but use what you've got on hand first the risotto goes down give the bowl a few shakes just to settle it around the bowl then top it with a greeting of fresh parm and a garnishing of the fried sage and that's it restaurant style butternut squash risotto okay what's okay so the butternut squash risotto was done this looks fantastic I'm very excited to dive in and I had a lot of fun during this video just kind of showing you guys maybe what it looks like for a line cook to pick up a dish like this it's just a very simple pickup I thought it was a lot of fun just to show you guys how that was done and just the thought that goes into preparation and timing and all those good things so I'm gonna dive it in the recipe and tell you guys how I did sorry about the the clouds and the lighting it's gonna go in and out as far as like it being really bright and a little bit cooler just because I fill them with all natural lighting as I'm sure a lot of you guys know so bear with me with the lighting yeah again we did it bo-buddies sage hmm very simple very clean very understandable flavors but the way they presented it's kind of a nice highlight to them the risottos super creamy perfectly cooked has just like a slight al dente Center just slight but a super tender all the granules of rice are cooked beautifully and it has just a tiny bit of sue penis to it I'm not crazy about a really soupy risotto I think that's kind of like a traditional way of doing it with just making it you know absorb a lot of the stock and have that extra liquid I like mine just slightly soupy I guess is the way to put it with just a little extra liquid so it's not too dry and has a beautiful creaminess to it mmm sage is really good has really nice pop of a floral bite every now and then you put like four or five sage leaves on there and it's nice and you know some of the random bites and it adds a cool little crispy texture to the Plus it's really beautiful on the plate so good I look this is exactly how I like my risotto hope you guys enjoyed this recipe if you did make sure you give this video a thumbs up comment down below for future video requests things you want to see on my channel subscribe to my channel if you guys like what I'm doing and I will see you guys next time with the recipe there folks you


soare bogdan · May 15, 2019 at 2:15 pm

'Clean your plate edge you dirty….. ' Ramsay would say

Rx Lo10 · May 15, 2019 at 2:15 pm

Delicious 😋

Marie Lam · May 15, 2019 at 2:15 pm

totally in love with this style of video

Candy · May 15, 2019 at 2:15 pm

Very good video

MrJimodoom · May 15, 2019 at 2:15 pm

Did you fall off a bike or something? looks like you hit your head

smo0chi3 · May 15, 2019 at 2:15 pm

Can you do some line cook talks. Kinda like this guy Justin Khanna on youtube. Im an up and coming cook and i wanna get better on the line

Elle R · May 15, 2019 at 2:15 pm

I love how neat and organized you are with your cooking.

Lynette M · May 15, 2019 at 2:15 pm

With longer hair you'd look like the Jesus in most biblical movies. Great lookin Risotto!

guiltygearmaster · May 15, 2019 at 2:15 pm

I still love this channel. The quality and love that goes into it is amazing.

Vanessa Leonard · May 15, 2019 at 2:15 pm

Ugh why don’t you have a book yet!? – my husband has been making your pancakes for Pancake Sunday for the past couple years and anytime we have pancakes anywhere else, we think they kind suck! 😂 love your recipes. We need a book!! ❤️

Becky Tobias · May 15, 2019 at 2:15 pm

I prefer the natural lighting with its subtle lighting changes in videos, it adds to the in home cooking idea

Chasing Photography Films · May 15, 2019 at 2:15 pm

Love this! This looks like a risotto worth making and eating!

Neha Rao · May 15, 2019 at 2:15 pm

What happened around your right eye?

001easton · May 15, 2019 at 2:15 pm

So that’s how they do it on Hell’s Kitchen… thanks Byron!

Kianna Scott · May 15, 2019 at 2:15 pm

Thank you for this because in my production class we actually made risotto but when I made it, it turned out crunchy so I guess I didn’t add enough chicken stock.

Nova M · May 15, 2019 at 2:15 pm

This was very interesting! Really enjoyed this video. Would love to see more like it. It's very helpful for at home meal prep

Lia R · May 15, 2019 at 2:15 pm

Wow I make mine the homemade way and definitely will not order this at a restaurant. I always thought they made it fresh but of course not that would take lots of time….good to know! Definitely appreciate these videos.

Vincenzos Plate · May 15, 2019 at 2:15 pm

Classy and elegant

Chocolate Cacao チョコレートカカオ · May 15, 2019 at 2:15 pm

Good! Looks delicious ∴∵ゞ(´ω`*)♪

joel waters · May 15, 2019 at 2:15 pm

Metal spoon in non stick again. It kills me.

Alex Smith · May 15, 2019 at 2:15 pm


Leave a Reply

Your email address will not be published. Required fields are marked *