Chef’s Dish: How to Make Risotto

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while chicken broth is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino provides a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Measure out 4 cups of arborio rice using a dry measuring cup.

Measure 16 oz of white wine.

Weigh out 10 oz of shallots.

Measure 3 oz of garlic.

Preheat the IV Vario Pro cooking unit.

Add olive oil to the pan.

Add the rice to the pan and stir to coat all grains in oil.

Toast the rice until it becomes nutty in aroma.

Add shallots, garlic, and mushrooms to the pan and stir.

Add a touch more olive oil and stir again.

De-glaze the pan with the measured white wine.

Add chicken stock concentrate for extra flavor.

Utilize the automatic water dispenser to add liquid as needed.

Stir the mixture and set the core temperature with the probe.

Let the IV Vario Pro cook the risotto until done.

Put on gloves for food safety before plating.

Plate the risotto, adding in parmesan cheese and peas.

Finish with a drizzle of olive oil, cracks of black pepper, and garnish with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens