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Creamy Risotto


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



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.