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Luke’s Diner: My Risotto was Fine · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am all In again. Oh that's you.
• 0:18
  Speaker 2: Luke's Diner with Scott Patterson, an iHeartRadio podcast.
• 0:22
  Speaker 1: Everybody Scott Patterson I Am All In Podcast, one of
• 0:24
  Speaker 1: them productions iHeartRadio, iHeart Media, iHeart Podcast Episode three of
• 0:30
  Speaker 1: Luke's Diner and we are Welcoming Kelly Rizzo.
• 0:36
  Speaker 2: iHeart Podcasts. Listen on the iHeartRadio app.
• 0:42
  Speaker 1: Kelly, Hello, Welcome, WELLO. So excited to be talking to
• 0:48
  Speaker 1: you because you are all actually you're all over the world.
• 0:52
  Speaker 1: Now you're you're global. Let me tell everybody a little
• 0:58
  Speaker 1: bit about your background, okay. Kelly Kelly is an award
• 1:01
  Speaker 1: winning TV host a leading expert in food, travel, lifestyle,
• 1:04
  Speaker 1: best known as a creator of the host of Eat
• 1:06
  Speaker 1: Travel Rock TV love that title. With nearly one hundred
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  Speaker 1: episodes over nine seasons, She's traveled the globe getting behind
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  Speaker 1: the scenes access and off the cuff stories from world
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  Speaker 1: famous chefs, rock stars, and creative industry icons. She was
• 1:23
  Speaker 1: married to Bob Sag at the time of his passing,
• 1:26
  Speaker 1: but has continued to spread her love of cooking throughout
• 1:29
  Speaker 1: her show Comfort Food with Kelly rizoa podcast where she
• 1:33
  Speaker 1: shares meaningful conversations with guests about life, love and loss
• 1:38
  Speaker 1: all over their favorite comforting meals. Welcome Kelly, how are
• 1:43
  Speaker 1: you nice to meet you so much?
• 1:45
  Speaker 2: For what a lovely intro? Wow that was?
• 1:48
  Speaker 3: That was?
• 1:50
  Speaker 2: That was very nice. I'm like, oh, wow, I did
• 1:52
  Speaker 2: all that?
• 1:53
  Speaker 1: Really you did a lot of stuff you did? Yes, Hey,
• 1:55
  Speaker 1: did you ever meet Bob?
• 1:56
  Speaker 2: Did you ever know Bob at all?
• 1:58
  Speaker 1: I ran into him a couple of time it functions,
• 2:01
  Speaker 1: and he was always so funny and warm and welcoming
• 2:04
  Speaker 1: to everybody. He was just a nice guy.
• 2:08
  Speaker 2: Yeah.
• 2:08
  Speaker 1: And what he was a nice guy when in situations
• 2:12
  Speaker 1: where you don't need to be you know, and he
• 2:14
  Speaker 1: made that extra effort. That's what I remember about him.
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  Speaker 1: But I never you know, I never got into like
• 2:20
  Speaker 1: a deep conversations with him. We were just sort of
• 2:23
  Speaker 1: with a group of people, you know. You know how
• 2:24
  Speaker 1: these functions are. They're very yeah, you know, it's like
• 2:28
  Speaker 1: you have these little conversations all over the room. But
• 2:30
  Speaker 1: he was he was different in that he was he
• 2:34
  Speaker 1: reached out and he made everybody feel comfortable. I think
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  Speaker 1: I think he generally liked people, you know.
• 2:39
  Speaker 2: Like they did. Actually, and thank you for saying that,
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  Speaker 2: because I've never heard anyone put it that way. Ever,
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  Speaker 2: he was nice even when he didn't need to be right,
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  Speaker 2: And yeah, I mean that just goes you know, every
• 2:50
  Speaker 2: time we would even walk through an airport, even if
• 2:52
  Speaker 2: we were like running late to the flight, and somebody
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  Speaker 2: would ask for a photo, like, he never said no,
• 2:57
  Speaker 2: you know, and those are times when maybe people don't
• 3:00
  Speaker 2: need to be as nice, but he always was. So
• 3:03
  Speaker 2: thank you for saying that.
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  Speaker 1: That was very set. You know, it's my memory of him,
• 3:07
  Speaker 1: and it was shocking. And man, what a talent though,
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  Speaker 1: left behind a real legacy and a lot of great memories. Yeah, okay,
• 3:20
  Speaker 1: let's let's let's get into this a little bit. Have
• 3:25
  Speaker 1: you ever had a review written about something that you
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  Speaker 1: have made?
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  Speaker 2: You know, I because I'm never I haven't been an
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  Speaker 2: actual chef, and I haven't you know, had I mean,
• 3:39
  Speaker 2: I've worked at restaurants, but not as a cook. I
• 3:43
  Speaker 2: haven't been officially reviewed. But you know, I've made so
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  Speaker 2: many recipe like Instagram reels and tiktoks over the last
• 3:54
  Speaker 2: several years, and I would say the vast majority have
• 3:59
  Speaker 2: all been you know, when people end up making them
• 4:02
  Speaker 2: at home themselves, so it's never like I'm not actually
• 4:05
  Speaker 2: making it. For them, so you're kind of not responsible
• 4:07
  Speaker 2: when it's out of your hands, like you put it
• 4:08
  Speaker 2: the recipe out there and then people do with it
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  Speaker 2: what they can. But usually it's pretty rave reviews in
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  Speaker 2: terms of when people say, oh, I made this salmon,
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  Speaker 2: or I made this pasta. Oh my god, it was
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  Speaker 2: so good. My kids loved it. Usually that's what it is.
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  Speaker 2: But then sometimes every once in a while people will
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  Speaker 2: be like, yeah, that wasn't for me or something. I'm like,
• 4:29
  Speaker 2: all right, well, maybe you didn't do a good job
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  Speaker 2: making it.
• 4:34
  Speaker 1: Well, we're going to talk a little bit about risotto.
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  Speaker 1: Very excited, you know some of these recipes classic mushroom, risotta,
• 4:43
  Speaker 1: lemon and asparagus, pumpkin, say, shrimp and saffron. But I'm
• 4:48
  Speaker 1: getting hungry.
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  Speaker 2: Okay, I haven't eaten yet today.
• 4:50
  Speaker 1: This isn't fair getting I'm getting ready for dinner. Here.
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  Speaker 1: I'm in Nova Scotia, so I'm four hours ahead. You're
• 4:58
  Speaker 1: in Nova Scotia, Nova Scotia. It's beautiful here, it's raining,
• 5:03
  Speaker 1: it's very windy.
• 5:04
  Speaker 2: Do you live there.
• 5:05
  Speaker 1: I'm I'm doing a TV series up here called Sullivan's Crossing,
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  Speaker 1: So we're up here until like I don't know mid
• 5:10
  Speaker 1: December beginnings. Oh wow, anyway, butternut squash and goat cheese,
• 5:14
  Speaker 1: spinach and pesto risotto, truffle parmesan risotto, tomato basil. Oh boy,
• 5:21
  Speaker 1: all right. So Suki in the episode is having a
• 5:26
  Speaker 1: bit of an issue with a review she got from
• 5:30
  Speaker 1: fictional character Lucent Mills, who is the local famous food critic,
• 5:35
  Speaker 1: the top food critic. And he loved everything that he
• 5:39
  Speaker 1: was served at the Independent in Independence in but he
• 5:44
  Speaker 1: only said that the risotto was fine.
• 5:49
  Speaker 2: Yeah, he said it was fine, though, Like to me,
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  Speaker 2: that's coming from a food critic. Fine is fine is great?
• 5:56
  Speaker 1: Right?
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  Speaker 3: Right?
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  Speaker 1: And and Laurel I says, I hate to see you
• 6:01
  Speaker 1: get upset over a little review. And Suki has her pride,
• 6:05
  Speaker 1: and Laurel I, this is pride.
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  Speaker 3: I mean you know.
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  Speaker 1: About this risutta. I mean on her mother's deathbed, and
• 6:11
  Speaker 1: you made the risolta live three more years.
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  Speaker 2: Like her magic what do they call it? Her magic risotto?
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  Speaker 1: And right, and they and they dared dared put a
• 6:23
  Speaker 1: box on that risotto. Let me ask you this, could
• 6:29
  Speaker 1: you walk through the ideal technique for making risotta. It's
• 6:33
  Speaker 1: the one thing I have never tried to make how
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  Speaker 1: do you do it?
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  Speaker 2: So it's so funny. The first risotto I ever learned
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  Speaker 2: to make. This might have been twenty five, twenty four
• 6:47
  Speaker 2: years ago or something. I remember I watched a Food
• 6:50
  Speaker 2: Network episode when Jamie Oliver had his show, and it
• 6:54
  Speaker 2: was a p and prawn risotto and like English peas
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  Speaker 2: you know, And I remember it seemed so complicated, but
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  Speaker 2: I wanted to make it so badly, and I learned,
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  Speaker 2: like I watched the episode, I guess a few times,
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  Speaker 2: and then maybe it was in his cookbook too, and
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  Speaker 2: I learned to make it. And obviously starting out with
• 7:21
  Speaker 2: like prawn in pa risotto is a little complicated. It's
• 7:24
  Speaker 2: not like just your typical you know, maybe mushroom and
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  Speaker 2: you know, part of me Johno or something like that.
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  Speaker 2: But it came out really well, and I and ever
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  Speaker 2: since then I kind of became obsessed with the making
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  Speaker 2: of it because there really is a lot of technique
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  Speaker 2: and a lot of love that goes into it, and
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  Speaker 2: it's not something you can rush, and it's it's one
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  Speaker 2: of those recipes where you know, there's certain recipes you
• 7:48
  Speaker 2: can rush, like a quick marinea or like apasta sauce
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  Speaker 2: or something. You know, you can whip it up in
• 7:53
  Speaker 2: ten fifteen minutes. This you can't, not even necessarily because
• 7:58
  Speaker 2: of flavors like certain sauces and certain dishes you want
• 8:02
  Speaker 2: to let you know, the flavors really need to come
• 8:05
  Speaker 2: out over hours. But this it's because the arboreal or
• 8:10
  Speaker 2: rice just does not soak up the broth or the
• 8:14
  Speaker 2: wine or the water or whatever liquid you're adding. It
• 8:17
  Speaker 2: takes x amount of time. And if you have to add,
• 8:20
  Speaker 2: you know, a quart of chicken broth, it just literally can't.
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  Speaker 2: It has to take You have to wait until, you know,
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  Speaker 2: add a scoop or like a ladle of the broth
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  Speaker 2: at a time, and you have to wait for it
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  Speaker 2: to absorb, and then you add another and you wait
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  Speaker 2: for it to absorb, and you can't like leave and
• 8:37
  Speaker 2: go watch TV. You have to watch it and stir constantly,
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  Speaker 2: and it's very labor intensive, but it's simple. It's just
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  Speaker 2: takes a while and you have to follow the process
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  Speaker 2: and like trust the process.
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  Speaker 1: So how do they do it at restaurants if it
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  Speaker 1: takes so long? How do they do that?
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  Speaker 2: They've got a hat And you also don't want to
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  Speaker 2: let it like sit right, So they've got to have
• 9:02
  Speaker 2: some sort of maybe where they're kind of batching it
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  Speaker 2: out like every hour or something. And to be honest,
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  Speaker 2: I mean, this is one thing that now, of course
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  Speaker 2: you've inspired me to when we hang up, text a
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  Speaker 2: bunch of chef friends and be like, what's the deal
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  Speaker 2: with risotto in restaurant? Because you can't make it to
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  Speaker 2: order really, because it does take a good forty five
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  Speaker 2: minutes or so to make it. But they maybe like
• 9:27
  Speaker 2: once an hour they make a batch.
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  Speaker 1: Ah, that's probably you know.
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  Speaker 2: And then whoever orders it in that time gets that
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  Speaker 2: kind of fresh batch from that hour, that's my guess.
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  Speaker 1: But I the waiter says, if you want the resulta,
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  Speaker 1: you're going to have to order it now before you
• 9:41
  Speaker 1: order your drinks. Yeah.
• 9:42
  Speaker 2: They might be like yeah, and then sometimes it might
• 9:46
  Speaker 2: come out ten minutes later. And then sometimes if you're
• 9:48
  Speaker 2: on the back end of it, it might take you know,
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  Speaker 2: thirty minutes for it to come out.
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  Speaker 1: Right, right, right right. How important is the type of
• 10:03
  Speaker 1: rice when making risota? Do you have a favorite variety?
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  Speaker 2: You can only use arboreo? I mean, if you're making risotto,
• 10:09
  Speaker 2: you can use other types of you know, if you're
• 10:11
  Speaker 2: making a different type of rice dish. You can use
• 10:13
  Speaker 2: a different type of rice, but if you're making traditional, true,
• 10:18
  Speaker 2: actual risotto, it has to be arboreo rice.
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  Speaker 1: M Okay, it gets creamy right.
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  Speaker 2: When the rice when you're treating it properly, with the
• 10:29
  Speaker 2: slow addition of the chicken stock or I mean whatever
• 10:33
  Speaker 2: stock or broth you're using, like chicken broth and the wine.
• 10:37
  Speaker 2: When and then especially when you add the cheese, that
• 10:41
  Speaker 2: type of rice gets very creamy and like very very thick.
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  Speaker 1: That's the technique. It just spoonfuls out of time every
• 10:50
  Speaker 1: I don't know what, five ten minutes.
• 10:53
  Speaker 2: No, probably a little faster because it just you have
• 10:55
  Speaker 2: to watch it like once it absorbs, then you add more,
• 10:57
  Speaker 2: and then it absorbs and then you add more.
• 10:59
  Speaker 1: Wow. Okay, yeah, you got to you got to earn
• 11:02
  Speaker 1: that dish. Yeah, so what so obviously there's some obvious
• 11:08
  Speaker 1: mistakes that people Wait, what are the most common mistakes
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  Speaker 1: that people make when they're cooking risotto at home?
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  Speaker 2: Oh gosh, I would say, well, number one, if you're
• 11:16
  Speaker 2: trying not to use oar boreo rice, that would be
• 11:19
  Speaker 2: the cardinal sin. I can't even imagine.
• 11:21
  Speaker 1: And what do you cook it in. What do you
• 11:23
  Speaker 1: cook it in? You just cook it? Can you cook
• 11:24
  Speaker 1: it in a cast iron skillet? Or what? No, what
• 11:28
  Speaker 1: do you do you want something?
• 11:29
  Speaker 2: I use a Dutch oven, so kind of a bigger
• 11:33
  Speaker 2: like a bigger stock pot type Dutch oven situation, because
• 11:37
  Speaker 2: it gives you all the room that you need and
• 11:40
  Speaker 2: then you know, depending on what you're adding to it,
• 11:41
  Speaker 2: sometimes it can get very substantial. Where a typical skillet,
• 11:46
  Speaker 2: even if you used a bigger skille, it just wouldn't
• 11:48
  Speaker 2: be enough room. So I use a Dutch oven. And
• 11:53
  Speaker 2: oh my god, I haven't made it in a while now,
• 11:55
  Speaker 2: Like I immediately want to go make some risotto, like just
• 11:59
  Speaker 2: for my salve.
• 12:00
  Speaker 1: When we're done with those, I'm coming over by the way,
• 12:03
  Speaker 1: all right, thanks.
• 12:04
  Speaker 2: Might take you a bit to get here, might be
• 12:06
  Speaker 2: a little cold and saled by that, but I can
• 12:09
  Speaker 2: keep it warm on the on the stove. But yeah,
• 12:12
  Speaker 2: it's uh a Dutch oven. And then you know you
• 12:16
  Speaker 2: want to start with some like butter saw tayte some onions.
• 12:22
  Speaker 2: You know, could do a little olive oil, but I
• 12:24
  Speaker 2: would probably just do butter sautayto some onions, get you know,
• 12:27
  Speaker 2: season them, and then you put in the rice when
• 12:30
  Speaker 2: there's no liquid really in the pan yet, and so
• 12:35
  Speaker 2: you're almost just coating the rice in like the onion
• 12:39
  Speaker 2: butter mixture. And then once it gets all coated and
• 12:41
  Speaker 2: starts to kind of that soaks in a bit, and
• 12:43
  Speaker 2: then you start adding like the wine, and then you
• 12:47
  Speaker 2: cook the wine out, and then you start adding the
• 12:50
  Speaker 2: chicken stock, and then forever and ever you're adding the
• 12:53
  Speaker 2: chicken stock.
• 12:54
  Speaker 1: Right right, right, So comfort food that's a term. Okay,
• 12:58
  Speaker 1: Gilmour Girls is a for show, So it's consumed by people.
• 13:03
  Speaker 1: They don't eat it, but if they could, they would. Yeah.
• 13:06
  Speaker 1: And what does that mean to you that that term?
• 13:10
  Speaker 1: Do you have a favorite recipe that brings you piece
• 13:13
  Speaker 1: into Yeah?
• 13:14
  Speaker 2: So I'm I'm Sicilian. I grew up my dad was
• 13:17
  Speaker 2: born in Sicily, so I grew up eating kind of
• 13:21
  Speaker 2: what he ate growing up, which was a very pasta
• 13:24
  Speaker 2: heavy diet. And my Nano would always make me, you know,
• 13:30
  Speaker 2: pasta and meatballs, and that's to me, that's my comfort food.
• 13:36
  Speaker 2: I mean any type of pasta, but especially if I
• 13:38
  Speaker 2: can have her specific pasta. She is no longer with us,
• 13:43
  Speaker 2: but I've learned to make her recipe. So that's always
• 13:47
  Speaker 2: my favorite comfort food or a cheeseburger.
• 13:50
  Speaker 1: I find cooking incredibly therapeutic. It's one of my favorite
• 13:56
  Speaker 1: things that I do for my family because I cook
• 13:58
  Speaker 1: a great deal when I'm home.
• 14:00
  Speaker 2: What about grocery shopping? Do you like grocery shopping too?
• 14:04
  Speaker 1: If it's for you know, if I'm going for you know,
• 14:08
  Speaker 1: specialty food, if it's very specific types of food that
• 14:12
  Speaker 1: I want to cook. I mean, you know, the chicken's
• 14:14
  Speaker 1: got to be kosher, so that's as certainly the sausages
• 14:17
  Speaker 1: have to be this. You know, I do enjoy picking
• 14:20
  Speaker 1: that stuff out. I don't have a lot of time
• 14:21
  Speaker 1: to do that. My wife does that. She enjoys that
• 14:25
  Speaker 1: aspect of it, and then she brings it home and
• 14:27
  Speaker 1: I like to just lay it out on the counter
• 14:30
  Speaker 1: and and just start going to town. And I'm very
• 14:33
  Speaker 1: serious about it. And it gives me great comfort because
• 14:36
  Speaker 1: I love the challenge of cooking multiple courses because of
• 14:43
  Speaker 1: all of the coordination and the timing that it takes
• 14:46
  Speaker 1: to do it right. Yeah, So I love that part
• 14:50
  Speaker 1: of it. Do you find and it's almost like meditation?
• 14:57
  Speaker 2: Yeah, see that's what I mean cooking, Yes, of course,
• 14:59
  Speaker 2: But and that's also what grocery shopping is to me, like,
• 15:02
  Speaker 2: that's my that's therapeutic for me. Just as long as
• 15:06
  Speaker 2: I'm by myself. I do not like going with anybody else.
• 15:10
  Speaker 2: I just take my time and go down each aisle
• 15:12
  Speaker 2: and love looking at all the things and thinking what
• 15:14
  Speaker 2: do I need? And to me, it's so relaxing.
• 15:18
  Speaker 1: I just love all parts of it. Yeah, let's say
• 15:21
  Speaker 1: you're having a gathering. Okay, friends coming over, what's the
• 15:25
  Speaker 1: one dish that everyone always asks you to make.
• 15:29
  Speaker 2: I've been really big into my Italian chili Chilian quotes
• 15:34
  Speaker 2: for the past few years, and people love it. It
• 15:37
  Speaker 2: is a crowd pleaser. It's kind of impossible to screw up,
• 15:43
  Speaker 2: and it feeds a lot of people, and it's just
• 15:46
  Speaker 2: so good. And it's a little different, like I mean everyone,
• 15:49
  Speaker 2: well mostly everybody loves chili. But then that's something I
• 15:53
  Speaker 2: love to do, is put an Italian spin on traditionally
• 15:57
  Speaker 2: non Italian dishes. And so I may my Italian chili.
• 16:01
  Speaker 1: And it's so good.
• 16:04
  Speaker 2: Man, because it uses like spicy Italian chicken sausage instead
• 16:10
  Speaker 2: of ground beef. It uses or I mean, you could
• 16:15
  Speaker 2: use any type of like spicy Italian sausage. If you
• 16:18
  Speaker 2: want to use pork, you I put you know, basil
• 16:22
  Speaker 2: instead of cilantro, and I put different types of Italian
• 16:26
  Speaker 2: cheeses instead of you know, Queso fresco or whatever you
• 16:31
  Speaker 2: would use. And then I, you know, put in zucchini
• 16:34
  Speaker 2: and like white bean, like cannellini beans and mushrooms and
• 16:38
  Speaker 2: put a lot of like Italian veggies in there, and
• 16:41
  Speaker 2: it's just so good.
• 16:44
  Speaker 1: Yeah, you're in La right, Yeah, Okay, you're going down
• 16:47
  Speaker 1: to Bristol Farms to get a lot of this stuff.
• 16:49
  Speaker 2: No, I go to the very obnoxious bougie Arawona. It's
• 16:55
  Speaker 2: right down the hill for me. It's I could walk technically,
• 16:59
  Speaker 2: and it's ear One's not very relaxing though, because it's
• 17:03
  Speaker 2: very crowded. So that's not my relaxing place. If I
• 17:06
  Speaker 2: want to do relaxing shopping, I would probably go to
• 17:10
  Speaker 2: like Gelson's or something like that.
• 17:12
  Speaker 1: Mm hmm yeah, because it's bigger space. Let's talk a
• 17:24
  Speaker 1: little bit about Bob please. You know, I've had some
• 17:28
  Speaker 1: losses in my life as well. I like to talk
• 17:31
  Speaker 1: about them because it keeps them alive, it keeps them vital,
• 17:36
  Speaker 1: it keeps them their memory alive? What did you like
• 17:38
  Speaker 1: to make him? What was his favorite dish? What made
• 17:40
  Speaker 1: him the happiest.
• 17:41
  Speaker 2: He really did love my cooking, which made me very happy.
• 17:46
  Speaker 2: It's funny though, every once in a while he'd pull
• 17:48
  Speaker 2: something out of it. He'd be like, you know, I
• 17:51
  Speaker 2: don't like lemons. I'm like, what what do you mean?
• 17:53
  Speaker 3: Like?
• 17:54
  Speaker 2: I made him once like a lemon butter pasta, like
• 17:57
  Speaker 2: creamy pasta, and he's like, I don't like lemons. I
• 17:59
  Speaker 2: was like, what do you mean don't like lemons? Since
• 18:01
  Speaker 2: went like it was, he would get weirdly picky sometimes
• 18:05
  Speaker 2: where he'd be like I don't like that. I'm like,
• 18:07
  Speaker 2: what do you mean you eate? You drink ten quarts
• 18:09
  Speaker 2: of lemonade yesterday? Like what are you talking about? Anyway,
• 18:12
  Speaker 2: But he loved when I made him this shrimp sturfry.
• 18:18
  Speaker 2: He really loved a shrimp sturfry. And then, of course,
• 18:21
  Speaker 2: as I said, I love making pasta, like that's my
• 18:24
  Speaker 2: comfort zone. And he loved pasta, and he loved my pasta.
• 18:28
  Speaker 2: But he would always say like, I can't have carbs.
• 18:32
  Speaker 2: You know, I'm trying. I'm trying to be healthy and
• 18:33
  Speaker 2: lose weight.
• 18:34
  Speaker 1: I'm like.
• 18:36
  Speaker 2: Then don't eat the pine of ice cream after, you
• 18:40
  Speaker 2: know what I mean, Like, it's.
• 18:40
  Speaker 1: Not the dinner that's really right.
• 18:43
  Speaker 2: I'm like, it's not the dinner that's the problem. So
• 18:46
  Speaker 2: he did love pasta too, But of course, like many men,
• 18:51
  Speaker 2: he was also a meat and potatoes guy, and he
• 18:54
  Speaker 2: loved a good steak and mashed potatoes and some veggies.
• 18:58
  Speaker 2: So I did make him a lot of too, or
• 19:02
  Speaker 2: you know, like some roasted chicken things. But yeah, I mean,
• 19:04
  Speaker 2: he was he was a good He was a good eater.
• 19:08
  Speaker 2: He really did. Like we'd go out to restaurants. He
• 19:10
  Speaker 2: was very adventurous. He always tried new things, and so
• 19:16
  Speaker 2: it was so fun to go on foody explorations with
• 19:20
  Speaker 2: him because he really tried everything.
• 19:23
  Speaker 1: Is there a particular dish that you would prepare for
• 19:26
  Speaker 1: friends and for Bob and when you were having get
• 19:29
  Speaker 1: togethers or holidays whatever that you noticed over time was
• 19:35
  Speaker 1: a particularly good meal to serve that made people really
• 19:41
  Speaker 1: happy and really connecting and all that stuff. That phenomenon
• 19:45
  Speaker 1: happened to you.
• 19:45
  Speaker 2: Yeah, the Italian chili, it really I kind of stumbled
• 19:49
  Speaker 2: on it maybe about eight years ago or so, so
• 19:54
  Speaker 2: right around the time that I met Bob and I
• 19:56
  Speaker 2: started making it and he loved it and anytime, because
• 20:00
  Speaker 2: it's you know, it's harder to cook if you're having four,
• 20:03
  Speaker 2: six people over or more. It's harder to cook steaks
• 20:07
  Speaker 2: for that many people, or certain dishes for that many people.
• 20:10
  Speaker 2: But if you make a big pot of chili that
• 20:12
  Speaker 2: also has like pasta in it, it's very satisfying. It
• 20:16
  Speaker 2: doesn't feel like you're just having some soup. Uh, you know,
• 20:20
  Speaker 2: it's really a full meal. And you know, I'd make
• 20:23
  Speaker 2: that with like a really great salad or something too.
• 20:25
  Speaker 2: So that was always kind of my go to and
• 20:29
  Speaker 2: probably will always be my go to for if I'm
• 20:32
  Speaker 2: having you know, multiple people over. Interesting people really loved it,
• 20:37
  Speaker 2: and that's a recipe I've you know, I've had it
• 20:40
  Speaker 2: kind of published in a bunch of magazines, and I've
• 20:44
  Speaker 2: made it several times, and people still to this day
• 20:47
  Speaker 2: will message me being like, oh my god, I made
• 20:49
  Speaker 2: your Italian chili the other day and my family loved it.
• 20:51
  Speaker 2: So yeah, that one, that one's a keeper.
• 20:55
  Speaker 1: All right, Great, let's talk rockstar chefs. Who have you
• 21:00
  Speaker 1: Who were your top rock star cooking experiences when you
• 21:05
  Speaker 1: were traveling around the world. Oh, God, did you cook
• 21:08
  Speaker 1: with Bono?
• 21:09
  Speaker 2: No, I've never cooked with Bono, and so it's you
• 21:12
  Speaker 2: know I would have. Let's see, did I ever cook
• 21:16
  Speaker 2: with Yeah, I don't know. I don't think I've cooked
• 21:20
  Speaker 2: with rock stars. I brought rock stars to restaurants, and
• 21:27
  Speaker 2: then I've cooked with a lot of rock star chefs,
• 21:30
  Speaker 2: of course. But gosh, I I remember in Switzerland. I
• 21:39
  Speaker 2: I mean, this isn't necessarily cooking, but I did work
• 21:42
  Speaker 2: with this brilliant, like real like world renowned Swiss chocolate here,
• 21:48
  Speaker 2: and I like got to make chocolate with him one
• 21:50
  Speaker 2: day and that was so cool. Like I had the
• 21:52
  Speaker 2: big kind of pastry chef had on and then he's
• 21:56
  Speaker 2: like teaching me how to make the chocolate and that
• 21:59
  Speaker 2: was really really cool. Wow, oh gosh, so many places.
• 22:05
  Speaker 1: All right, well, think about it, think about it all right.
• 22:07
  Speaker 1: Let me ask you that if you were to come
• 22:08
  Speaker 1: into Luke's Diner. Okay, if you were to come into
• 22:12
  Speaker 1: that place, what would you order and where would you sit?
• 22:17
  Speaker 3: Well?
• 22:17
  Speaker 2: I would definitely order the cheeseburger, and because that's I
• 22:22
  Speaker 2: feel like my typical order anyway, although in this episode
• 22:27
  Speaker 2: that pie looked really good too. It's maybe a cheeseburger
• 22:29
  Speaker 2: with a pie and then I don't know, I guess
• 22:35
  Speaker 2: i'd sit. I like sitting by a window because I
• 22:39
  Speaker 2: like getting more light because, especially as the sometimes obnoxious
• 22:43
  Speaker 2: food blogger, I like to take the pictures of the
• 22:45
  Speaker 2: food and I always need good natural light.
• 22:48
  Speaker 1: Mm hmmm. Who's your favorite celebrity chef or famous chef?
• 22:53
  Speaker 1: They don't have to be celebrities. They just have to
• 22:55
  Speaker 1: be famous for their cooking. Doesn't mean they're a celebrity chef.
• 22:57
  Speaker 2: Well, I would say the one who's had the biggest
• 23:00
  Speaker 2: packed on me would probably be Giata Okay, because she
• 23:03
  Speaker 2: makes very Yeah, she makes very approachable Italian food, and
• 23:10
  Speaker 2: she makes it very I don't want to say easy,
• 23:14
  Speaker 2: but simple. You know, simple is not always easy, uh.
• 23:18
  Speaker 2: And I just love her take on things and it's
• 23:24
  Speaker 2: been very kind of educational to me over the years.
• 23:27
  Speaker 2: And I met her a few times and she's lovely.
• 23:32
  Speaker 2: Let's see. I love Tyler Florence. He's super cool. He
• 23:38
  Speaker 2: did he has a podcast, and I did his podcast,
• 23:41
  Speaker 2: and so like my podcast. When people come on my podcast,
• 23:45
  Speaker 2: I eat food with them in person, like whatever their
• 23:48
  Speaker 2: favorite comfort food dishes, we have it. They're ready for
• 23:50
  Speaker 2: them and for his podcast, He's like, what's your favorite food?
• 23:56
  Speaker 2: And I told him like a spicy rigatoni or something
• 23:59
  Speaker 2: and he may but it's virtual, and so like just
• 24:02
  Speaker 2: he got to eat it, and I'm like, that's not fair.
• 24:06
  Speaker 2: I was like, well it looks great.
• 24:09
  Speaker 1: Thanks he made but he did make it for you. Yeah.
• 24:13
  Speaker 2: I love Tyler Florence. I love Bobby Flay. I fangirled
• 24:16
  Speaker 2: a little when I met him one time because he
• 24:18
  Speaker 2: was friends with Bob. But yeah, so I'd say those three,
• 24:23
  Speaker 2: you know, definitely some Food Network chefs amazing back in
• 24:27
  Speaker 2: the heyday. The heyday of Food Network was was my jam.
• 24:31
  Speaker 1: Right, Okay, so your podcast is golling Strong Comfort Food
• 24:36
  Speaker 1: with Kelly Rizzo.
• 24:38
  Speaker 2: Yeah, so Comfort Food with Kelly Rizzo. We're on a
• 24:40
  Speaker 2: bit of a hiatus right now, but you know, there's
• 24:43
  Speaker 2: thirty something incredible episodes. So for people who love food
• 24:48
  Speaker 2: or for people who have experienced some type of grief
• 24:52
  Speaker 2: or loss, it is very, very helpful because I've had
• 24:54
  Speaker 2: incredible guests on many of whom are my friends, who
• 24:57
  Speaker 2: have helped me personally. And then a lot of people,
• 25:01
  Speaker 2: you know, I've had grief therapists, I've had you know
• 25:04
  Speaker 2: Steve Leader, Rabbi Steve Leader on I've had like just
• 25:07
  Speaker 2: incredible guests who've been so helpful, not only to me,
• 25:12
  Speaker 2: but you know to people who have watched the podcast
• 25:15
  Speaker 2: have gotten immense kind of therapy and help from it,
• 25:19
  Speaker 2: which has been really really nice. But now what I'm
• 25:21
  Speaker 2: really excited about is my Comfort Club, which is my
• 25:25
  Speaker 2: membership that I have right now that I just started
• 25:28
  Speaker 2: about a month ago, and I have very special guests,
• 25:35
  Speaker 2: you know, come in and do live talks. But the
• 25:38
  Speaker 2: nice thing is, unlike a podcast, is that all my
• 25:42
  Speaker 2: members who are in the club can actually in real
• 25:45
  Speaker 2: time ask the guests questions and you know, talk to
• 25:49
  Speaker 2: them and get feedback. So if I have you know,
• 25:51
  Speaker 2: whether it's a therapist or a celebrity guest, the members
• 25:56
  Speaker 2: can actually talk to them in real time. And and
• 26:00
  Speaker 2: then I also do love you know, live cooking. I
• 26:03
  Speaker 2: do comfort Food Sundays, and so a lot of people
• 26:05
  Speaker 2: have the Sunday scaries, they don't like to be alone
• 26:07
  Speaker 2: on a Sunday, so I cook a meal with them
• 26:10
  Speaker 2: virtually but in real time, and then we can eat
• 26:13
  Speaker 2: dinner together. And then it's just a really nice community
• 26:17
  Speaker 2: for people to connect. You know if you've gone through
• 26:19
  Speaker 2: something difficult or just want to find some nice comfort.
• 26:23
  Speaker 2: So that's been really special.
• 26:25
  Speaker 1: That's amazing. That's really amazing. Thank you, Kelly. It has
• 26:29
  Speaker 1: been a pleasure. We're at a time, but thank you
• 26:33
  Speaker 1: so much for coming on and.
• 26:35
  Speaker 2: Sharing so much. This was wonderful. And I'm a Gilmore
• 26:38
  Speaker 2: Girls newbie. My boyfriend's daughter just started watching it and
• 26:43
  Speaker 2: I started watching it literally just like a month or
• 26:47
  Speaker 2: two ago, and then you asked me to come on.
• 26:49
  Speaker 2: I was like, wait, this is very serendipitous. This is perfect.
• 26:53
  Speaker 1: Well, it's been a pleasure, continued success and can't wait.
• 27:01
  Speaker 1: Maybe you got a cookbook coming out in the future.
• 27:04
  Speaker 2: So that's the plan. That's the plan.
• 27:06
  Speaker 1: All right, good deal. I gotta get I gotta get
• 27:08
  Speaker 1: that recipe for the.
• 27:09
  Speaker 2: What is it the make sure you get it. I'll
• 27:13
  Speaker 2: send it to us.
• 27:14
  Speaker 1: I really appreciate that. All right, all the.
• 27:16
  Speaker 3: Best YouTube, take care okay, by
• 27:47
  Speaker 1: Everybody forget Follow us on Instagram at I Am all
• 27:52
  Speaker 1: In podcast and email us at Gilmore at iHeartRadio dot com.