PACKAGED RISOTTO RECIPES

Name: Precooked Risotto Rice
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup rice type of your choice for true risotto (Choose from one of the above types); 2 Tbsp butter or oil; Pinch of salt; 1/4 cup white or yellow onion (diced small); 1/2 cup dry white wine; Stock as needed (about 2 cups, preferably homemade)

HOW TO PRE-COOK RISOTTO LIKE A RESTAURANT

How to Pre-Cook Risotto Like a Restaurant image

To serve 4 people as an entree

Provided by Alan Bergo

Categories Main Course Side Dish

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 cup rice type of your choice for true risotto (Choose from one of the above types)
2 Tbsp butter or oil
Pinch of salt
1/4 cup white or yellow onion (diced small)
1/2 cup dry white wine
Stock as needed (about 2 cups, preferably homemade)

Steps:

Sweat the butter and onion together with a pinch of salt until the onion is translucent, then add the rice, and stir to coat the grains with fat, cooking until they are a bit translucent on the outside, about 2-3 minutes, then add the wine and cook until it has almost all evaporated.
Now, add a 1/2 cup of water to the pan at a time, and continue to cook and stir until it is incorporated, then add a new ladle of water to prevent the pan from scorching. Keep doing this until the rice is soft on the outside, but still raw and very chewy in the middle, about ten minutes.
When the rice is precooked to your liking, immediately spread it out on a wide surface, then score with a wooden spoon in a cross-hatch pattern it to help it cool even faster.

HOW TO PRE-COOK RISOTTO LIKE A RESTAURANT

How to Pre-Cook Risotto Like a Restaurant image

To serve 4 people as an entree

Provided by Alan Bergo

Categories Main Course Side Dish

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 cup rice type of your choice for true risotto (Choose from one of the above types)
2 Tbsp butter or oil
Pinch of salt
1/4 cup white or yellow onion (diced small)
1/2 cup dry white wine
Stock as needed (about 2 cups, preferably homemade)

Steps:

Sweat the butter and onion together with a pinch of salt until the onion is translucent, then add the rice, and stir to coat the grains with fat, cooking until they are a bit translucent on the outside, about 2-3 minutes, then add the wine and cook until it has almost all evaporated.
Now, add a 1/2 cup of water to the pan at a time, and continue to cook and stir until it is incorporated, then add a new ladle of water to prevent the pan from scorching. Keep doing this until the rice is soft on the outside, but still raw and very chewy in the middle, about ten minutes.
When the rice is precooked to your liking, immediately spread it out on a wide surface, then score with a wooden spoon in a cross-hatch pattern it to help it cool even faster.

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