Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
16–20 Portions
Sides / Rice & Grain Specialties
Toss the diced plum tomatoes, onion, zucchini, red pepper, green pepper, and chopped garlic in 1 Tbsp. olive oil. Spread on a parchment-lined sheet pan and roast in a preheated 400°F oven until caramelized and tender. Remove from oven and reserve.
Add the remaining 1 Tbsp. olive oil to a heavy rissoto pan or wide skillet over medium heat. Add 1 lb. Arborio rice and sauté, stirring continuously, until grains are glossy and lightly toasted.
Ladle 1 cup of warm prepared RC Liquid Vegetable Consommé Prep into the toasted rice. Stir continuously over medium-low heat while simmering until liquid is fully absorbed. Repeat this process, adding consommé 1 cup at a time, until the 1¾ quarts of stock is used and rice is creamy yet al dente.
Gently fold the reserved caramelized vegetables, 1 tsp. fresh thyme, 1 Tbsp. fresh basil, and 1 Tbsp. fresh parsley into the warm risotto. Season to taste with a splash of additional undiluted RC Liquid Vegetable Consommé Prep for a final burst of savory umami. Serve immediately.
Consommé Cooking Advantage: Utilizing RC Liquid Vegetable Consommé Prep as the cooking stock infuses the rice with a crystal-clear, deep mirepoix broth that enhances natural vegetable sweetness without adding mud or cloudiness.
Undiluted Finishing Touch: Drizzling a small amount of undiluted liquid consommé prep during the final folding step acts as a powerful flavor enhancer that ties the sweet roasted vegetables and fresh herbs together.
High-Yield Banquet Application: Yielding 16 to 20 side portions, this recipe holds beautifully in a hot holding cabinet when lightly loosened with extra warm consommé prior to service.
