Tip:
Highlight text to annotate it
X
Hi this is Leslie owner of Chefs Inc. Cooking school on behalf of Expert Village today we
are going to be talking more artichoke and risotto. To complete our risotto we are now
at the point where we have a little bit of liquid in your risotto. You don't want it
to be to dry at the end otherwise you have to much starch. We are going to add the rest
of our fresh basil to heighten that basil flavor and to finish it off. We are going
to add our fontina cheese and you can substitute any cheese that you like Gouda, you can put
goat cheese, you can put Fette whatever kind of cheese that you like. You can add to this
recipe and switch it out and play with it to whatever you taste are. Then we are going
to add our Parmesan cheese. From there you want to make sure to stir this really really
well incorporating your cheese but not to roughly so that you are breaking your artichoke
hearts. You want it to look nice and creamy and almost soupy we are going to take about
1 tablespoon of butter to completely finish it and add our butter in. Kind of smooths
it out. If you want to make risotto that is a little less choleric then this you can leave
out the cheese and add just a little bit of Parmesan and leave out your butter and just
let it cook a little longer so that your starch can really get nice and sticky and your rice
would be nice and creamy. You can also as a substitute for the butter to make it a lower
fat you can add non fat or low fat cream cheese and that would help get it a little creamy.
So you really really want to stir this well so your processing the starch of the risotto.
Make sure you are getting all of your corners incorporating your cheese well. We are going
to have a little taste and we don't need to adjust the seasonings the salt if perfect
with the cheese that we added so we don't need to add any other salt or pepper.