Season 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. Alright we are about half way through our cooking process we are adding our chicken stock in small ladles so it is starting to get nice and creamy. What we are going to add now is half of our chopped basil the reason you want to add half now and half at the end is when you are using fresh herbs they are very delicate. So you want to add some to infuse through the flavor of your risotto and then at the end you add the last of it so it refreshes it and it gives you a really nice intense flavor . So I would add this into our risotto saving half. Look at that beautiful flavor infusing through our risotto. We are going to add a little bit of salt and freshly ground pepper. You want to be careful with the salt you don't want to add to much cause you would be adding 2 types of cheeses and cheese has the tendency to be salty so you want to make sure that you seasoning a little bit while you are cooking. Add your cheese and then at the end taste it and then you can adjust your seasoning as accordingly. Make sure that is well combined."