This is an excellent technique for a dinner party or any occasion when you want to spend time with your guests instead of standing over the stove. The risotto will be firm and toothsome, but you can treat this as traditional risotto and finish it with a dollop of extra virgin olive oil or butter and some freshly grated cheese for added creaminess. It’s a nice change of pace served with sautéed chicken with a quick pan sauce of white wine and fresh herbs, crispy skate in brown butter with capers, or a garlicky stir-fry of seasonal vegetables.
Recipe information
Yield
serves 4 as an entrée or 8 as a side dish
Ingredients
Preparation
Step 1
Preheat a circulating water bath or a large pot of water set over medium heat to 152.5°F (67°C).
Step 2
To parcook the rice, loosely wrap it in cheesecloth, leaving room for the rice to expand, and tie the package with butcher’s twine so the rice is securely contained. Just make sure there are no holes in the package for the rice to escape. Put the rice in the water and turn the heat down to 149°F (65°C). Cook the rice for 30 minutes.
Step 3
Set up an ice bath. Put a large strainer in the ice bath and empty the parcooked rice into it. Stir the rice to expedite cooling. Once the rice is completely cool, remove the strainer and run cold water through the rice to rinse off any remaining surface starch. Let the rice drain, then pour it out onto paper towels and pat dry. Place in a zip-top bag and store in the refrigerator for up to 3 days.
Step 4
To cook the risotto, use a ratio of 2 1/2 parts seasoned stock to 1 part rice. If you want softer rice, use a 3:1 ratio. Put the stock in a saucepan set over medium-high heat. Bring to a boil, add the rice, and cook for 7 minutes. For softer rice, increase the cooking time to 10 minutes. Remove the pan from heat, add a generous splash of olive oil or a few tablespoons of butter, and stir to combine. Add cheese as desired and stir it into the rice. Serve the risotto, garnishing each serving with another sprinkle of cheese.
