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Hi this is Leslie at Chefs Cooking school on behalf of Expert Village today we are going
to be talking about artichoke heart and risotto. First thing we are going to do today is we
are going to talk about our ingredients we are going to using shallots which is a small
red onion. Very nice and sweet. We are going to be using fresh basil leaves, we would be
using artichoke hearts, a little bit of garlic, some fontina cheese, a little bit of Parmesan
cheese and of course our Arborio rice which is a small grain Italian rice. First thing
you want to do when you are serving your risotto which is very important is you want to have
your stock you can use chicken stock or vegetable stock and you want to have it boiling or simmering
cause you want to add a hot liquid to your risotto to be able to release the starches
so it becomes nice and creamy. So the first thing you would do is you would heat up your
stock and then leave it on a simmer.