Tip:
Highlight text to annotate it
X
Okay, now let's check on our beans and our risotto. We've got the beans coming to a nice
simmered boil here, so we're going to turn the heat off that and we're going to take
them over and drain them. We're going to reserve them back here in our pan. And we're going
to add our shallot mixture, our red onion and balsamic mixture to that. We'll just stir
them around until its lightly coated. Okay, let's go and check our risotto. Risotto is
bubbling up and to help that along in reducing, we're going to add a liberal tablespoon of
Parmesan. And you can add Reggiano to the Parmesan to give it another flavor. You can
see risotto is very creamy and the liquid is just about absorbed. So we'll stir the
Parmesan in until it's blended and then we'll take our cilantro and add that on the top.