How to Make Risotto
Need a new dish to add to your restaurant menu? Well then we have the recipe for you. Chef Natasha Daniels from RATIONAL is here to teach you how to make risotto that is sure to have your customers coming back for more.
Ingredients
- 4 cups of arborio rice (risotto rice)
- 16 ounces of white wine
- 10 ounces of diced shallots
- 3 ounces of minced garlic
- Peas
- Mushrooms
- Grated parmesan
- Butter
- Water
- Chicken stock concentrate
How to Cook Risotto
- Step 1. Prep your equipment or pan - Whether you’re cooking in a pan on the stove top or a tilt skillet, you need to prep it by adding cooking oil to it.
- Step 2. Toast the rice - Add the rice and stir it around in the oil so all grains get coated. Let that toast so it gets nice and nutty.
- Step 3. Add aromatics - Take the aromatic ingredients and mushrooms and add them to the pan. Then add a little more oil and stir all the contents of the pan or skillet.
- Step 4. Deglaze - Add the white wine, water and chicken stock concentrate. Give it a last stir and then for a tilt skillet, indicate you’re done with deglazing and ready to let it cook.
- Step 5. Add additional ingredients - Over time, add in your parmesan and peas.
- Step 6. Plate it - Once the risotto is fully cooked, plate your dish. You can then garnish with more cheese, olive oil, pepper and shoots.