1 large shallot, peeled
1 clove of garlic, peeled
1 litre of stock
500g risotto rice
Liquidise the shallot and garlic in stock. Bring to the boil in a saucepan. While water is boiling add rice and keep on a rapid boil for five minutes, stirring occasionally until rice has released its starch but is still firm to bite.
Drain, retaining the cooking liquid. Lay the rice on a flat tray to cool. This leaves about 900g of part-cooked risotto rice and 300ml of starchy cooking liquid.
When a risotto order comes into the kitchen, take a single portion of rice and add enough of the starchy liquid to restart the cooking process. Then add whatever extra ingredients you need to complete the dish, such as Parmesan, butter or chopped mushrooms. Keep adding a little extra liquid to the risotto until it is cooked through.