Shuai: "I didn't practice risotto, something that has failed so many times on Top Chef. I was just like, there's no way they're going to make us make risotto. Silly me. If I had to make traditional risotto, it would be absolute garbage. I'm going to do, like, a squash and mushroom risotto. There's not going to be any rice in there at all. It's mainly going to be squash."

Shuai: "I'm chopping my vegetables almost like that kind of small grain shape."

Shuai: "When you make traditional risotto, the rice releases a lot of starch. That's what helps it give that, like, nice, creamy texture. Using a starchy root vegetable, like butternut squash, should release some of that same kind of starchiness. This butter is so nice. I'll move to Europe just for the butter."

Presenting to Judges

Shuai: "I made a squash risotto with heart winter squash, chanterelles, veggie stock with saffron, little parmesan, toasted hazelnuts."

Judge: "No rice?"

Shuai: "No rice. There was a little bit of toasted rice in the stock."