1 gallon water
2 ounces vegetable base (see notes)
3 ounces olive oil
12 ounces onion, finely chopped
1 ounce minced garlic
36 ounces arborio rice
1 1/2 cups water
12 ounces butter
12 ounces parmesan cheese, freshly shredded
Servings: 50
1. Mix vegetarian base and water in a steam-jacketed kettle. Bring to boil then reduce heat to low. Cover and keep hot. Reserve broth for later step.
2. Heat oil to 350°F in fry pan. Sauté onion and garlic in oil until translucent, about 4 minutes.
3. Add rice to onion. Stir and cook 3 minutes.
4. Add water and cook until water evaporates. Reduce temperature and add broth slowly, 2 cups at a time (broth reserved from earlier step). Stir very often but not constantly. Do not let the pan become dry before adding more broth.
5. Cook and stir rice until rice is al dente and mixture is creamy (about 20 minutes). Turn off heat.
6. Add butter and Parmesan cheese. Stir until incorporated.
7. Pan Risotto into 12x10x2-inch pans. Cover. Hold for service about 140°F. Prepare close to serving time.
When extending recipe, add broth to rice at a rate of 1 cup per lb of rice.
Parmesan cheese can be stirred into the rice after it has been put in a pan. Add Parmesan cheese in a ratio of 1 oz cheese to 1 lb rice mixture.
Risotto should be soft and creamy, but not runny. The product will stiffen during holding and may require additional small amounts of hot broth.
Chicken broth may be substituted for vegetarian broth. Adjust salt as necessary.
2 ounces vegetable base (see notes)
3 ounces olive oil
12 ounces onion, finely chopped
1 ounce minced garlic
36 ounces arborio rice
1 1/2 cups water
12 ounces butter
12 ounces parmesan cheese, freshly shredded
Servings: 50
1. Mix vegetarian base and water in a steam-jacketed kettle. Bring to boil then reduce heat to low. Cover and keep hot. Reserve broth for later step.
2. Heat oil to 350°F in fry pan. Sauté onion and garlic in oil until translucent, about 4 minutes.
3. Add rice to onion. Stir and cook 3 minutes.
4. Add water and cook until water evaporates. Reduce temperature and add broth slowly, 2 cups at a time (broth reserved from earlier step). Stir very often but not constantly. Do not let the pan become dry before adding more broth.
5. Cook and stir rice until rice is al dente and mixture is creamy (about 20 minutes). Turn off heat.
6. Add butter and Parmesan cheese. Stir until incorporated.
7. Pan Risotto into 12x10x2-inch pans. Cover. Hold for service about 140°F. Prepare close to serving time.
When extending recipe, add broth to rice at a rate of 1 cup per lb of rice.
Parmesan cheese can be stirred into the rice after it has been put in a pan. Add Parmesan cheese in a ratio of 1 oz cheese to 1 lb rice mixture.
Risotto should be soft and creamy, but not runny. The product will stiffen during holding and may require additional small amounts of hot broth.
Chicken broth may be substituted for vegetarian broth. Adjust salt as necessary.
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