🇧🇷 Cansei de Ser Chef
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Learn how to prepare a pre-made risotto base using Arborio rice, a quick homemade vegetable broth, and techniques to ensure ideal starch release, allowing for a final risotto preparation in just 10 minutes.
Recipe Video
Ingredients
- 1 de carrot
- 1 de onion
- celery stalks
- 1kg de Arborio rice
- white wine
- lard
- all-purpose seasoning
- vegetable broth (hot)
Instructions
Prepare a quick broth by blending the carrot, onion, and celery stalks in a blender. Bring this mixture to a boil.
Dica: This extraction method is faster than prolonged simmering, resulting in a flavorful broth.
After the broth has cooked, turn off the heat and let the solids settle to the bottom so the liquid can be strained and used.
Dica: Boil the broth over high heat to extract the flavor quickly.
Heat the fat (lard) thoroughly in a pot and add a generous amount of all-purpose seasoning, sautéing lightly to create a flavor base.
Dica: Do not rinse the risotto rice, as the starch is essential for creaminess.
Add the Arborio rice and fry it vigorously, stirring constantly, until the grains are nearly toasted and very loose, turning whitish.
Dica: The friction during frying helps release the starch.
Add the white wine and stir continuously until all the liquid has been absorbed by the rice.
Dica: The wine helps moisten the grain and initiate starch release.
Begin adding the hot vegetable broth, one ladleful at a time, keeping the heat high and stirring constantly, allowing the rice to absorb the liquid before adding more.
Dica: The heat should be kept high throughout the broth cooking process to ensure the correct texture.
Continue the process until the rice reaches approximately 90% doneness, showing a small white spot (al dente) in the center of each grain.
Dica: Do not dry out the risotto completely, as slight moisture facilitates cooling and portioning.
Transfer the pre-made risotto base to a sheet pan (or steam table pan) and spread it thinly, cutting it if necessary to increase the surface area for cooling.
Dica: It is crucial to cool rapidly. Do not allow the risotto to cool at room temperature.
Cover the sheet pan with another pan (or a light weight) and force rapid cooling for a maximum of 3 to 5 minutes, ensuring the product reaches a low temperature.
Dica: Do not place hot risotto directly into the refrigerator; utilize a quick initial cool-down on the counter or in an ice bath.
Portion individual servings (4 to 5 ounces) of the cooled base and store in the refrigerator for a maximum of three days.
Dica: Do not freeze the pre-made rice, as the starch breaks down upon thawing.
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