Rob Carson: All right, once again, my name is Rob Carson. I am cooking in my kitchen today with Paolo Buffa from Bice Ristorante in Bethesda, Maryland and in international Thai restaurant train. And—but it’s not a train restaurant it’s fantastic restaurant.
Paolo Buffa: Thank you.
Rob Carson: Yeah, I think it’s awesome. And what were going to do now is were going to plate our risotto.
Paolo Buffa: Risotto and the corn, squash and the shrimp.
Rob Carson: All right.
Paolo Buffa: Okay, we start – and then I like to use like a rectangular plate or square. It’s good you know because they’re going to divide all the ingredients.
Rob Carson: All right.
Paolo Buffa: Now you see it in a minute.
Rob Carson: Remember presentation is the half of it.
Paolo Buffa: Presentation, yeah, absolutely. Now here we have our cressets were going to take the lid off, it’s very hot so be careful. Okay and gently were going to remove the corn squash from the inside.
Rob Carson: It looks very good.
Paolo Buffa: Yeah, it’s beautiful. You're going to take the lid off.
Rob Carson: Okay.
Paolo Buffa: Okay, so the other side. Look at that beauty can you see it.
Rob Carson: Yes it was beautiful.
Paolo Buffa: And you got a little bit of juice inside.
Rob Carson: Okay.
Paolo Buffa: You don’t want to waste that.
Rob Carson: All right.
Paolo Buffa: Actually what you want to do, is like this.
Rob Carson: Right in here?
Paolo Buffa: Right in there so then we’re going to finish this.
Rob Carson: Very nice looking.
Paolo Buffa: Oh, yes.
Rob Carson: Cool.
Paolo Buffa: Now what were going to do, were going to plate this.
Rob Carson: Okay.
Paolo Buffa: A little bit goes this way.
Rob Carson: That’s just looks so cool, I mean it really, really looks cool, I love it.
Paolo Buffa: Chance is that it said rustic dish you know so look at this, all right. How about this?
Rob Carson: Beautiful. The flavor on this is almost, it’s very hardy, it’s almost smoky. It’s amazing.
Paolo Buffa: Okay, beautiful, now were going to put the shrimp.
Rob Carson: Okay.
Paolo Buffa: Over here, place it nice and gently. Let me see, three shrimp was fine.
Rob Carson: Okay.
Paolo Buffa: One, two and three.
Rob Carson: That looks great.
Paolo Buffa: Next thing a little garnish.
Rob Carson: Okay.
Paolo Buffa: You know we want to use a little garnish maybe were going to put some rosemary, because rosemary is beautiful.
Rob Carson: Yeah, it is.
Paolo Buffa: Okay, a little bit of olive oil if you want to finish the plate, okay.
Rob Carson: This is so ridiculous.
Paolo Buffa: A little bit of pepper, beautiful and now the fun part.
Rob Carson: Okay.
Paolo Buffa: Okay, you need your fork and your spoon.
Rob Carson: And my spoon, yes.
Paolo Buffa: And let’s dig in, while you eat in the risotto you can scoop the bottom and the squash. And then look at this, that’s nice.
Rob Carson: Oh, yeah.
Paolo Buffa: And it’s perfectly cooked.
Rob Carson: Okay.
Paolo Buffa: And it’s sweet, so we have the combination of flavoring.
Rob Carson: Okay.
Paolo Buffa: Saltiness from the risotto.
Rob Carson: Let’s give a little bit of this squash and a little bit of that now.
Paolo Buffa: Absolutely.
Rob Carson: I’m dying to try this.
Paolo Buffa: And what about the shrimp.
Rob Carson: Oh, my goodness.
Paolo Buffa: How about that?
Rob Carson: This is good, I mean it’s great. You know what a great, great combination of flavors and something that looked, this you go to a great restaurant like Beach Way or you can make something like this at home. And you’re going to blow your guest away, awesome.
Paolo Buffa: All right.
Rob Carson: Absolutely awesome.
Paolo Buffa: Thank you.
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