Risotto Base

Kevin Kindland

Kevin Kindland

31st January 2015

Risotto Base

Rissto base ready for service


  • 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