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ANNE MOONEY: Hi, I'm Anne Mooney. I'm a personal chef here in Orlando and in Winter Park, and
I'm here today on behalf of Expert Village to talk about risotto. We have our risotto
now all cooked with the basic ingredients that we've already talked about, and it's
to a nice, creamy consistency. But tonight, we're having company, so we want to dress
it up a little bit. So we're going to make what I call a "Risotto Parisian." And the
way--the added ingredients, essentially, will be asparagus and a little ham. So we're going
to put those in, just like so. Just dump them in there and you can see how much just a small
amount of additional ingredients will flush out this risotto. So now, it looks like a
really interesting, wonderful main dish, and everything is just right here. Now here, we
have a shallow dish which is traditional for serving risotto, and I've heated it so it's
nice and warm, so that the rice won't lose its heat. And we're going to serve it up just
like that
and garnish it with some freshly snipped chives and a little shredded Gruyere cheese. And
there we have dinner, folks.