Add Artichokes to 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. The next thing that we are going to add to our risotto now that we are about 3 minutes before we are completely cooked is our artichoke hearts. So once you add your artichoke hearts you do not want to stir to hard to break them up you want to keep them whole. Another important thing when you are making your risotto is you want to use a thick bottom pan so you don't burn your risotto since it is a starch and in addition with the stirring constantly you are not you are more likely not having it stick on you. But you want to make sure you use a really nice high quality pot and always use a wooden spoon you don't want to put metal into your risotto, you want to use wood to make sure it is not scrapping and it won't break up your rice granules. The way that you are going to know that your risotto is finish is you want to take a little spoon full of the rice. You want to pull our 1 or 2 of the grains and you want to taste them. They should be a little bit al dente but not to hard these have probably another 2 minutes before we are complete. You don't want them to get mushy and soggy and starch otherwise you are going to have a whole plate of basically starchy goo. You want to make sure that they stay whole and that they are not broken up and that they have a little bit of bite to them before they are finish. We have about 2 minutes on our risotto and we would be finishing it up."