- 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
Risotto Base
Ingredients
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
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