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 lightly browned.
In a separate container, combine ¾ tsp. RC Roasted Onion Base, ½ tsp. RC Roasted Garlic Base, and 5½ cups prepared RC Liquid Vegetable Consommé Prep. Keep this liquid warm.
Add 1 cup of the warm stock mixture to the rice. Stir continuously over medium-low heat until fully absorbed. Repeat this process until all stock has been absorbed and rice is tender.
Stir in ½ cup heavy cream, ½ diced green pepper, and ½ diced red pepper. Reduce the mixture over low heat until the cream thickens by half.
Stir in 3 Tbsp. grated Parmesan and 1 tsp. parsley. Serve immediately while warm and creamy.
Roasted Base Infusion: By pre-combining RC Roasted Onion Base and RC Roasted Garlic Base into your cooking stock, you ensure a consistent, savory foundation of depth throughout the entire risotto batch without risking clumps in the rice.
Consommé Advantage: Utilizing RC Liquid Vegetable Consommé Prep yields a clearer, brighter risotto profile than standard bouillon, highlighting the fresh, sweet diced peppers.
Serving Stability: For high-volume banquet service, slightly undercook the risotto, transfer to a shallow hotel pan, and fold in the cream/peppers just before firing to maintain the al dente texture.
