In this video, I demonstrate the restaurant method of par cooking risotto and then finishing it later on the "pick-up." While the par cooking step is optional, it allows for a faster execution which is necessary in a restaurant environment. It can also be used to make the risotto cooking process more convenient for week night dinners or parties. Risotto can be par cooked and stored in your refrigerator up to three days in advance.
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Hi Lluvia, First, welcome to
Hi Lluvia,
First, welcome to Stella Culinary.
For the risotto, you really need a starchy rice like arborio. I know it can be intimidating trying a new technique, but if you follow the instructions in the video, it should turn out fine. Also, a little bit of arborio rice goes a long way. If you have a small saute pan (around 6") you can use as little as a 1/4th to an 1/8th of a cup to practice.
If you want to get a feel for the technique, you could use sushi rice, but the end produt won't be anything like real risotto.
Let me know how it turns out, and if you have any other questions.
If it turned out good with
If it turned out good with sushi rice, then you're well on your way. Let me know how it turns out with the arborio.
Hi Rama, Welcome to Stella
Hi Rama,
Welcome to Stella Culinary. There are two ways to approach this. You can cook the mushrooms at the beginning stage with the butter and shallots, add the rice, and then cook the risotto as instructed (without the chilling step) until it reaches the proper texture. This is how I would do it.
On the other hand, if you wanted the texture of the mushrooms to be a bit firmer, I would saute them in a separate pan, add some water and white wine, and then incorporate the mushrooms with the resulting stock into the risotto half way through the cooking process.
Let me know if you have any more questions.
It should work. Since Arborio
It should work. Since Arborio is fatter, you may loose a little bit of the classic texture, but in a pinch, it'll work.