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  • - Hey dudes, I'm Hilah, and today on "Hilah Cooking",

  • I'm introducing a new series that I'm calling "Wingin' It!".

  • This is actually an old idea that I had a long time ago,

  • but I'm finally implementing it,

  • and it's basically I'm gonna just make some food

  • based on what I have in my pantry.

  • Today it's gonna be a pumpkin risotto.

  • Basically I was just getting like so stressed out

  • over what to make every week.

  • I'm a Gemini, I don't know if that tells you anything,

  • lot of indecisiveness going on

  • within my brain and my heart, so it's such a relief to me

  • to just be like, "Okay, I'm just gonna like decide

  • "what to make based on what we have in the pantry."

  • It'll probably be good, I'll be honest with you,

  • not that this will be S-H-I-T,

  • it'll be D-E-L-I-C-I-O-U-S, right?

  • High-five, I'm just gonna make this

  • go right into the camera, like pow.

  • (upbeat electronic music)

  • So let's go to the pantry and see if we actually have

  • everything that we need to make a butternut squash risotto.

  • Did I say pumpkin risotto before?

  • I don't remember, dang it.

  • Look, we have Arborio rice,

  • and look, a butternut squash.

  • I guess I got the squash at the farmer's market

  • like two weeks ago, it's got a little bit of a spot on it.

  • I'm gonna cut that off, I don't care,

  • it's fine, it's totally fine.

  • I also need to get an onion.

  • Ooh, I hope I have onion.

  • Don't look in my fridge, I mean you are looking

  • in my fridge, it's kinda messy.

  • Oh, okay, so I don't have white wine but I have sherry.

  • I'm gonna try that.

  • This is totally like I'm turning into my grandma,

  • I have sherry but not white wine.

  • All right, so I did a video many, many moons ago

  • about just how to do a basic risotto.

  • So I'm just gonna kind of use that,

  • I'm gonna start out with some onion,

  • let's see, let's chop up some onion.

  • I wanna chop it up pretty small

  • 'cause I like when it just ends up sort of

  • dissolving into the risotto.

  • Am I pronouncing that right?

  • You know what, I think I'm not gonna use a peeler on this,

  • I'm just gonna do it with my knife.

  • Don't cut your fingers off, for heaven's sake.

  • So I like to separate the shaft from the bulb.

  • Oh my gosh, these onions are making my eyes water.

  • You guys, I'm crying.

  • Oh yeah, so I'm gonna go a little bit deeper

  • on this little weird spot.

  • Oh, a little bit deeper.

  • Oh, gonna have to go a little bit deeper still, hang on.

  • We'll get there.

  • There we go, dang, man, organic produce,

  • what a ripoff, I'm just kidding.

  • I do try to buy organic produce,

  • not only for the Earth but also

  • for the people that work in the fields.

  • Chris and I did a video series for Tastemade years ago

  • called "Hilah's Texas Kitchen",

  • and one of my favorite videos that we did

  • was we went down to South Texas

  • and we met with an organic citrus grapefruit farmer,

  • and he had been, you know, like his family

  • had had this orchard or whatever since like he was a kid,

  • and he said, "In the '70s,"

  • and he had worked on it his whole life,

  • and he said, "In the '70s, Texas A&M University came,

  • "and they wanted to do a study on farm workers

  • "to see how much pesticide residue

  • "was in their bloodstream,"

  • and he had been, you know, working on the farm

  • since he was a child, and I think he was like a teenager,

  • like 17 or something when they came and did the study.

  • He said that literally the pesticide residue

  • in his bloodstream was "Off the charts," he said,

  • I don't what kind of chart they had at the time,

  • but that really, like, I don't know,

  • that really affected both Chris and I.

  • So anyway, not to get all like preachy and stuff about it,

  • but that is actually a big reason

  • why I do try to buy organic produce.

  • Okay, I'm gonna scoop the seeds out,

  • and you know, I mean, I hope that you know,

  • that any kind of winter squash,

  • like acorn squash or butternut squash,

  • and actually butternut squash is really delicious,

  • any kind of seeds can be that roasted

  • like you do pumpkin seeds, I've got a video on that too,

  • but lately, actually, I've not been doing it in the oven,

  • I've just been rinsing them off and kind of pat them dry,

  • and then just fry them in a skillet in some oil,

  • and I like it much better that way,

  • so you can try that too if you like.

  • And I'm gonna keep all the like juicy bits of the seed stuff

  • aside here 'cause it's got a lot of flavor

  • and a lot of color, that was so loud,

  • and it's got a lot of color, which I like for this dish,

  • or at least I think I'm gonna like it.

  • As I said, I haven't actually made this before,

  • I am just making it up.

  • But this is like what I would do if it was dinnertime

  • and I was like, "Oh, what am I gonna make?

  • "I have butternut squash and some rice."

  • So anyway, I'm sure this is a familiar thing

  • for most of y'all, I bet a lot of y'all

  • don't cook with recipes every night,

  • and you just like figure it out.

  • That's what makes cooking so creative.

  • Next step is we're gonna go to the stove

  • and saute some onion with some rice,

  • then you'll just have to wait and see.

  • Whoa, cliffhanger.

  • Well fancy meeting you here, over here by my stove.

  • Okay, so I've got some vegetable broth here,

  • you could use chicken broth,

  • but I had some vegetable broth so I'm gonna use that,

  • and I'm gonna add my butternut squash to my broth,

  • which a lot of recipes want you to roast it,

  • but that seems like a waste of energy and time.

  • So while that's happening, I'm just gonna like

  • let that come to a boil, 'cause that's the trick,

  • is you want to make sure that your stock

  • is simmering as you add it to the rice.

  • So let's get some E-V-O-O in here,

  • what's up Rachael Ray, did I ever tell y'all

  • like I used to watch Rachael Ray religiously

  • like when she kinda first started

  • and just had her like "30 Minute Meals" show?

  • I would wake up, so I have chronic insomnia,

  • which is super fun, I would wake up

  • at like three or four in the morning,

  • and just go watch like Rachael Rae reruns

  • and plan my menu for the week, and make a grocery list.

  • This was when I was like 25,

  • I was in like prime party mode,

  • but still a major dork.

  • I mean, I partied, but I also did dorky stuff like that.

  • But anyway, I just, I love her, I think she's so cute.

  • Okay, so I also minced up some garlic

  • when you weren't looking, sorry about that,

  • but you know how to do that, right?

  • And I'm gonna add that,

  • and then we're just gonna let this cook together

  • and get kinda nice and soft,

  • soft and doughy like my entire abdomen

  • after I had a child.

  • Just kidding, hey, what's up moms,

  • you know what I'm talking about.

  • It's okay, I love my body.

  • Even like that Elvira video,

  • like I thought I looked pretty hot,

  • and then when I was watching the video,

  • I was like, "Oh, I look like,

  • "I can see like fat rolls and stuff,"

  • but I don't care, I just don't care anymore.

  • What a relief, how amazing.

  • Whoa, this is like becoming an online journal

  • where I like talk about my feelings.

  • I started seeing a therapist,

  • I mean, I've seen therapists before,

  • but I started seeing a new therapist,

  • talking about my feelings a lot.

  • It's been good.

  • Okay, so I'm gonna add a little bit of salt to this

  • to help these onions soften up.

  • It'll kinda draw some of the water out.

  • Smells delicious, ooh, you know

  • what I think I'm gonna add is maybe,

  • what if I added a bay leaf?

  • I'm gonna do it.

  • There we go, half a bay leaf, what else?

  • That's all for now, there'll be more later I'm sure.

  • Ooh, it already smells fresh.

  • So this is getting nice and soft,

  • I'm gonna add, such a pretty sound,

  • I'm gonna add a cup of Arborio rice.

  • You could use any kind of short grain rice.

  • Again, don't at me, I mean I've made it

  • with like sushi rice, I've made it with bomba rice,

  • the Spanish like paella rice,

  • but you want something short and starchy, that's the key.

  • And we're gonna let this kind of cook

  • for a couple of minutes,

  • make sure it gets coated with all the oil.

  • This is so fun, I love just kind of cooking without,

  • I mean I have an endpoint obviously,

  • I'll stop when I'm done, I'll sleep when I'm dead.

  • That's what I tell myself when I'm having insomnia

  • in the middle of the night,

  • "You can sleep when you're dead,

  • "just get up and start working, it's fine."

  • But it's kinda nice just going with the flow, you know?

  • It's like when you're on your surfboard,

  • I've never surfed, I don't know what that's like.

  • You don't want it to brown, but you want it

  • to kind of start looking translucent.

  • Oh yeah, it's happening, baby.

  • Okay, I think we're ready for the scary part,

  • I mean the sherry part, get it?

  • This is a dry sherry, not a cream sherry,

  • cream sherry's a little sweeter.

  • So I don't know, let's just see what happens.

  • Maybe I should measure this so I don't totally F myself.

  • (loud sizzling)

  • Whoa, a lot of stuff's happening.

  • Oh okay, it smells good.

  • I feel like it'll go well with this butternut squash thing

  • that we're doing here 'cause it's

  • like a sweet, kind of rich wine.

  • Oh, and look, okay, so as soon as this kind of cooks off,

  • look at that, perfect timing,

  • this was meant to be, obviously.

  • I've got my sauce a-cooking, and I'm gonna add about a cup,

  • so four little ladles, and if you get some squash in there,

  • that's fine, it'll keep cooking in here.

  • This ladle, actually, funny story, the orange kitchen,

  • I know a lot of y'all remember the orange kitchen,

  • this came with the kitchen.

  • This was like one of the weird things

  • that the previous person left behind.

  • I'm just gonna keep adding and stirring until it's done,

  • until we get to the endpoint,

  • and it'll probably take 20 or 30 minutes

  • from the time you add the first bit of broth.

  • So have patience, and go easy on yourself.

  • I'm talking to myself.

  • Okay, we're almost finito,

  • I'm such a poser y'all with my fake Italian.

  • This is looking real creamy, real nice.

  • If you need to add a little bit more liquid,

  • just kinda taste your rice as you go,

  • you want it to be soft all the way through,

  • but it shouldn't be mushy,

  • and see the pumpkin or the butternut squash

  • just kind of disappears.

  • It's almost like a magic trick.

  • Perfect, perfect, perfect, oh my god I'm so smart.

  • I'm gonna add some butter, three tablespoons,

  • and then I'm gonna, I'm gonna turn the heat off,

  • and then I'm gonna add some Parmesan.

  • I feel like about two ounces is the right amount.

  • Let's see, oh my goodness, this is so beautiful.

  • Oh and the texture just feels so smooth.

  • I will say that even though this

  • is maybe a little bit tedious,

  • risotto is a really fun thing to make, I think.

  • I find it very relaxing to just stand and stir and smell.

  • Don't forget the smell, it's a very important part