How to Make Parisian Risotto

Video Transcript

"ANNE MOONEY: Hi, I'm Anne Mooney. I'm a personal chef in Orlando in Winter Park, Florida, and I'm here today on behalf of Expert Village to talk about risotto. We've talked about the basic ingredients to risotto, and now, we're going to talk about dressing it up and getting it to the table, so that we can feed everybody. Now, risotto is basically a wonderful vehicle for almost anything you happen to have on hand. And if you just cut it up in sort of a decorative way, you can make the risotto appear to be very special. So what I've done is I've gotten out my trusty mandolin here and I have a leftover zucchini here, and I'm going to call this "Anne's Risotto." And I'm going to not shred my fingers but use the holder, and we're going to cut this zucchini into julienne strips, like so. There they are. See they look like spaghetti. And we're going to add them to this risotto just like that without cooking them first. And I have a little bit of leftover chicken, so I'm going to put that in too. Add a little white wine. Stir it up, like so. And it's ready with the addition of a little bit of butter, I think, like so, and a little shredded cheese. This is a nice pecorino. And it's all ready to go to the table just like that."