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Collection: PHS Line
Recipe By: Roberto Pedrini
Risotto Base PHS
Ingredients
- 2Lbs. Butter
- 8ea Yellow Onions-small diced
- 1C. Garlic-Minced
- 1Gal. Arborio Rice
- 6C. White Wine
- 2Gal. Vegetable stock (2 Gal Hot Water, 1 tube Vegetable base mixed together.)
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Directions
- In a large rondo over medium heat add butter. In a separate pot heat vegetable stock until hot but not boiling. Once butter is melted sauté onions until soft, add garlic and cook until fragrant. Add in rice and cook until slightly toasted and costed with butter. Deglaze with white wine and let wine reduce until almost dry. When wine is almost cooked out completely slowly incorporate stock 1 quart at a time stirring gently. Once stock is fully incorporated remove from heat and spread out on sheet pans to cool. Once completely cooled store in appropriate containers, cover,label, and date.
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