Hillary Clinton Hillary Diane Rodham ClintonJoe Biden looks to expand election battleground into Trump country Biden leads Trump by 12 points among Catholic voters: poll The Hill's Campaign Report: Biden goes on offense MORE's campaign chairman, John Podesta, is hitting back at Julian Assange over the leaking of his emails.

Since last Friday, WikiLeaks founder Assange has been releasing emails stolen from Podesta's account. The messages released so far have contained information ranging from campaign strategies to Podesta's secret to cooking risotto.

ADVERTISEMENT

Podesta on Friday posted a series of tweets showing him helping to prepare food at a rally for the Democratic presidential nominee.

1. Still standing and still making Risotto. pic.twitter.com/y7Y64P7TPo — John Podesta (@johnpodesta) October 14, 2016

3. I bet the lobster risotto is better than the food at the Ecuadorian Embassy. pic.twitter.com/zyViu1R4UL — John Podesta (@johnpodesta) October 14, 2016

“1. Still standing and still making Risotto,” he wrote in one tweet.

“2. This time with the fabulous Chef @DanielBoulud for Tim Kaine & the Hillary Victory Fund,” he added, followed by, "3. I bet the lobster risotto is better than the food at the Ecuadorian Embassy."

Assange has been confined to the Ecuadorian Embassy in London since 2012 after facing rape accusations in Sweden. Assange says the allegations are drummed up and being used to try to extradite him to the U.S.

Friday evening, WikiLeaks replied to Podesta's tweets with one of its own. "Yes, we get it. The elite eat better than the peasants they abuse," the official account wrote.

In a leaked 2015 email that went viral on social media, Podesta answered a question from former Clinton Health Access Initiative employee Peter Huffman about cooking risotto.

“Question: why do I use a 1/4 or 1/2 a cup of stock at a time? Why can’t you just add 1 or 2 cups of stock at a time b/c the arborio rice will eventually absorb it anyway, right?” asked Huffman.

“Yes it with absorb the liquid, but no that’s not what you want to do. The slower add process and stirring causes the rice to give up it’s [sic] starch which gives the risotto it’s [sic] creamy consistency. You won’t get that if you dump all that liquid at once,” Podesta replied.