How To Par-Cook Risotto Rice

Par-cooking is when you do not completely finish cooking an item such as rice or pasta. Instead, you might cook it till it is 90% cooked and then store it ready for service. Chef's par-cook items early on in the day so that later when a customer orders the that dish they can quickly finish cooking the ingredients to 100% and serve the meal pronto!

Preparing food before you go to service is one of the most important tasks a cook does. In this video we teach you how to par-cook risotto rice - ready to be used as a key ingredient in our risotto rice recipes.

Tips:
• Make sure ever grain of rice gets it's fair share of olive oil!
• Add your cooking liquid (in this case the cooking liquid is chicken stock) to the pot in stages (not all at once!)
• Stir stir stir! The stirring motion is what gives risotto rice it's unique crispy/creamy texture!
• Don't let the cooking liquid reduce too much. The rice should be swimming freely in the stock.
• Taste it constantly to judge the texture and how cooked the rice is. (Is it 50%? 70%?)
• If you overcook the rice,