Add Cheese & Butter 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. To complete our risotto we are now at the point where we have a little bit of liquid in your risotto. You don't want it to be to dry at the end otherwise you have to much starch. We are going to add the rest of our fresh basil to heighten that basil flavor and to finish it off. We are going to add our fontina cheese and you can substitute any cheese that you like Gouda, you can put goat cheese, you can put Fette whatever kind of cheese that you like. You can add to this recipe and switch it out and play with it to whatever you taste are. Then we are going to add our Parmesan cheese. From there you want to make sure to stir this really really well incorporating your cheese but not to roughly so that you are breaking your artichoke hearts. You want it to look nice and creamy and almost soupy we are going to take about 1 tablespoon of butter to completely finish it and add our butter in. Kind of smooths it out. If you want to make risotto that is a little less choleric then this you can leave out the cheese and add just a little bit of Parmesan and leave out your butter and just let it cook a little longer so that your starch can really get nice and sticky and your rice would be nice and creamy. You can also as a substitute for the butter to make it a lower fat you can add non fat or low fat cream cheese and that would help get it a little creamy. So you really really want to stir this well so your processing the starch of the risotto. Make sure you are getting all of your corners incorporating your cheese well. We are going to have a little taste and we don't need to adjust the seasonings the salt if perfect with the cheese that we added so we don't need to add any other salt or pepper."