Creamy Risotto

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1
Chicken Broth, warmed
1½ gal. (5.67 l)
2
Extra Virgin Olive Oil
2 oz. (60 ml)
3
Markon ¼" Diced Onions
1 lb. (480 g)
4
Minced Garlic
2 Tbsp. (30 g)
5
Short Grain Arborio Rice
2 lb. (960 g)
6
White Wine
(240 ml)
7
Grated Parmesan Cheese
½ lb.(240 g)
Instructions

PREPARATION INSTRUCTIONS

Wash hands. 1] Place chicken broth in a sauce pot. Bring to a boil. Keep warm. 2] Add olive oil to heated rondeau. Add onions and garlic. Cook until onions are translucent and tender. Add the risotto, wine, and enough broth to cover the rice. Bring to a boil. 3] Simmer over low heat. Stir frequently, adding broth a little at a time, until the both has been absorbed by the rice and rice is tender but still firm to the bite. Add cheese. Mix together with a rubber spatula. Season to taste with salt and pepper. 4] Spread out in a 2" full stainless-steel hotel pan. Once cooled, cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41ºF, or below.

8 1/8 lb. (3.63 kg)