Unformatted text preview: Timing CCP Recipe Method 4:00 Gather and prep ingredients. Make stock. 5:30 In a large rondeau, sauté the onion the butter. Add the rice and coat the rice with butter, almost toasting the rice. 5:40 Add one-third of the HOT stock to the rice, and bring to a slow simmer stirring occasionally. Keep covered when not stirring. 5:50 When the rice has absorbed the stock, add another addition of the HOT stock. Keep repeating the method until the rice is full cooked. 6:10 When risotto is cooked, lower heat. Add parmesan cheese, sautéed mushrooms, butter, and season to taste. 6:15 140 deg F Transfer to a hotel pan and keep hot for service....
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- Fall '11
- lb, arborio rice, Risotto, Parmesan cheese, COURSE HT- MGT