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ANNE MOONEY: Hi, I'm Ann Mooney. I'm a personal chef here in Orlando in Winter Park, Florida.
I'm also a food columnist for Simply The Best Magazine in Delray Beach Florida, and today,
I'm here on behalf of Expert Village. Today, we're going to talk about risotto, one of
the simplest, most classic Italian dishes that's gaining wide popularity here in the
United States for a lot of reasons. For one thing, it's economical because it's filling
and nutritious and delicious. It's cholesterol free, unless you put a lot of butter in it,
and it's also gluten-free for those who want a gluten-free diet. The basic risotto needs
five ingredients and that's it. If you have these five ingredients on hand, and most people
do, you can whip up a risotto in exactly 27 minutes. That's how long it takes to cook
from start to finish and you have a wonderful meal. The ingredients are, to feed four people
as an entree, five cups of some kind of stock--you can use vegetable stock, chicken stock, beef
stock or a combination of those, depending on what you have around--a cup of wine or
vermouth--that would be dry vermouth--two cups of a short-grain rice--and we'll talk
about the rice a little bit more in a minute--three tablespoons of olive oil and two tablespoons
of either shallots, onions or garlic, and you've got a risotto.