Cook Rice for Risotto

"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. One of the first things you want to do is make sure you pan is hot. We are going to add about a tablespoon of olive oil. Then we are going to add our chopped shallots and our garlic. You want to stir that up until it is lightly golden. You don't want to get to much color on that cause it is going to continue to cook once we add the risotto. Basically what you are doing is taking the acid from the garlic and the shallots and by adding heat your are converting that acid towards sugar which is what makes it sweet once you cook onions. Once we have our onions our shallots nice and golden we are going to take our cup of risotto and we are going to add that into our mixture. This is to toast the risotto so it has flavor and also to coat each one of the grains with a little bit of oil so that they are complete uniformed. By toasting your risotto a little bit it is going to bring out the nutty flavor."