Risotto Base

Kevin Kindland

Kevin Kindland

1st February 2014

Risotto Base

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


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

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