Par-cooked RisottoBy Reserve Wine & Food, 2014Source: https://mise-wine.vercel.app/recipes/par-cooked-risottoAdd to collectionIngredientsYieldgInstructions0 / 8 steps0 of 8 steps completeReset progress1Heat stock until just simmering2Saute onion in butter/oil just until soft and translucent3Add rice and cook just until lightly toasted and translucent around the edges4Add white wine and cook, stirring, until au sec5Add hot stock and bring to a boil while stirring6Once boiling, turn off heat, cover, and allow to steam for 20 minutes in a warm place7Pour on to a parchment lined sheet pan, spread out and place in refrigerator to cool as quickly as possible8Once cool, store in airtight container in refrigerator