0:01 ANNE MOONEY: Hi, I'm Ann Mooney. I'm a personal chef here in Orlando in Winter Park, Florida.
0:06 I'm also a food columnist for Simply The Best Magazine in Delray Beach Florida, and today,
0:12 I'm here on behalf of Expert Village. Today, we're going to talk about risotto, one of
0:19 the simplest, most classic Italian dishes that's gaining wide popularity here in the
0:24 United States for a lot of reasons. For one thing, it's economical because it's filling
0:33 and nutritious and delicious. It's cholesterol free, unless you put a lot of butter in it,
0:43 and it's also gluten-free for those who want a gluten-free diet. The basic risotto needs
0:51 five ingredients and that's it. If you have these five ingredients on hand, and most people
0:57 do, you can whip up a risotto in exactly 27 minutes. That's how long it takes to cook
1:03 from start to finish and you have a wonderful meal. The ingredients are, to feed four people
1:12 as an entree, five cups of some kind of stock--you can use vegetable stock, chicken stock, beef
1:20 stock or a combination of those, depending on what you have around--a cup of wine or
1:25 vermouth--that would be dry vermouth--two cups of a short-grain rice--and we'll talk
1:34 about the rice a little bit more in a minute--three tablespoons of olive oil and two tablespoons
1:41 of either shallots, onions or garlic, and you've got a risotto.