Risotto Base

Kevin Kindland

Kevin Kindland

31st January 2015
Kevin Kindland

Risotto Base

Rissto base ready for service

Ingredients

  • 12 portions
  • 600 g Risotto Rice Carnaroli Arborio or Vialone
  • 200ml White Wine
  • 300g Shallots, Finely Diced
  • 1200ml Chicken or Fish Stock or Vegetable Stock or Nages
  • 150 ml Olive Oil or Rapeseed Oil

Method

Place a large tray in the fridge to chill. Pour the stock or nage into a pan and bring to a simmer do not reduce.

Sweat the shallot in the oil until soft, about 4-5 minutes without Browning

Then add the rice and sweat for a minute or no longer. Deglaze with the white wine, and reduce to syrup.

Add the stock the stock hot, bring to the boil and simmer for 6 minutes only keep stirring.

Strain through a sieve spread the par-cooked risotto out on a chilled tray to cool. (This stops the cooking.)

Blast chiller or fridge to cool when cool, place in a suitable container

Keeping the liquid to use when cooking the risotto in Service

Prepare all the other ingredients in advance before you begin to cook the rice

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.