Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
12–15 Portions
Sides / Rice & Grain Specialties
Melt 1 Tbsp. butter in a heavy saucepan or wide skillet over medium heat. Add 2 cups Arborio rice and sauté, stirring constantly, until rice is lightly toasted and translucent around the edges.
In a separate saucepan held on low heat, combine 5½ cups prepared RC Chicken Base broth, ¾ tsp. RC Roasted Onion Base, and ½ tsp. RC Roasted Garlic Base. Keep this stock warm at a gentle simmer.
Ladle 8 oz. (1 cup) of warm stock into the toasted rice. Stir continuously over medium-low heat until liquid is fully absorbed by the rice starch. Repeat this process, adding stock 8 oz. at a time, until all liquid has been absorbed and rice is creamy and al dente.
Add ½ cup heavy cream, ½ small diced green pepper, and ½ small diced red pepper to the pan. Simmer gently until liquid reduces by half and coats the back of a spoon.
Remove from heat and fold in 3 Tbsp. grated Parmesan cheese and 1 tsp. chopped parsley. Serve immediately in warm shallow bowls.
Triple-Base Depth: Combining RC Chicken Base with RC Roasted Onion Base and RC Roasted Garlic Base builds a savory, slow-roasted vegetable foundation that absorbs directly into the Arborio starch as it cooks.
Color & Creaminess Balance: Adding diced red and green peppers during the heavy cream reduction step preserves their vibrant color and crunch while creating a rich, velvety sauce coating.
Vegetarian Adaptation: For vegetarian menus, replace the chicken base with 5½ cups of prepared RC Reserve Collection Vegetable Base.
