Dice Shallots for Risotto

"Hi this is Leslie owner of Chefs Cooking school on behalf of Expert Village today we are going to be talking about artichoke heart and risotto. Our first thing we are going to do is work on shallots and we are going to finely dice our shallots. What you want to do first is you want to cut off both of your ends of your shallots. You always want to have a container of for your trash to keep your station clean. Either a bucket or a bowl so some kind you always want to work nice and organize on your station. 2nd you want to cut your shallot in half and peel of the outer skin. If you don't take off the outer shallot of the onion it is tough and you don't want anything hard on your risotto you want all of your ingredients to be nice and tender. So we would take that off. When you are chopping any kind of onion product you have a little rainbow that you see and you always want to make sure that the rainbow is facing you. When you cut your shallot you want to use the tip of your knife and go 3/4 of the way in. You want to make very very thin slices so you have a nice fine dice across that way. Then we are going to take one slice and cut it through so you are cutting all your different layers, then you are just going to roughly chop to a nice fine dice. Our next shallot cut it down, cut it across and then dice. We have our nice fine chopped shallots."