Production identity
- Target finished yield
- 9 kg · approximately 30 portions at 300 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 300.0% (3 kg declared primary input → 9 kg finished target)
- Total formula input
- 11 kg before trim, evaporation, absorption or transfer loss
- Time
- 55 min active · 90 min total
- Equipment
- wide rondeau · ladles · sheet pans for par-cook if used
- U.S. major allergens intentionally present
- Milk
- Additional sensitivity note
- None listed.
- Holding / service
- Best finished to order or in controlled par-cooked batches; completed risotto thickens rapidly and is not a long-hold starch.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Arborio/Carnaroli rice | 3 kg | |
| Hot chicken/vegetable stock | 5.2 kg | approximate working amount |
| Dry white wine | 650 g | |
| Onion/shallot | 500 g | fine dice |
| Butter | 600 g | split |
| Parmesan | 650 g | finely grated |
| Olive oil | 250 g | |
| Kosher salt | 100 g | |
| Black pepper | 50 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Arborio/Carnaroli rice | 27.27% | 1.5 kg | 3 kg | 6 kg |
| Hot chicken/vegetable stock | 47.27% | 2.6 kg | 5.2 kg | 10.4 kg |
| Dry white wine | 5.91% | 325 g | 650 g | 1.3 kg |
| Onion/shallot | 4.55% | 250 g | 500 g | 1 kg |
| Butter | 5.45% | 300 g | 600 g | 1.2 kg |
| Parmesan | 5.91% | 325 g | 650 g | 1.3 kg |
| Olive oil | 2.27% | 125 g | 250 g | 500 g |
| Kosher salt | 0.91% | 50 g | 100 g | 200 g |
| Black pepper | 0.45% | 25 g | 50 g | 100 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Sweat onion in oil/butter without browning, then toast rice until grains are hot and lightly translucent at the edges.
Add wine and reduce nearly dry so raw alcohol/acidity does not remain as a separate liquid phase.
Add hot stock in controlled increments while maintaining an active simmer and enough agitation to release surface starch without smashing grains.
Stop cooking when the rice center retains a fine al dente core and the surrounding liquid is looser than final service texture.
Off heat, mount with cold butter and Parmesan, correct seasoning and plate immediately while the risotto flows rather than stands as a mound.
Working numbers
- Dry rice basis: 3.0 kg
- Target finished yield: 9.0 kg / 300% of dry rice
- Stock amount is a working estimate; grain lot and evaporation change demand
- Finished risotto should spread gently on a warm plate
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Distinct al dente grains suspended in a creamy starch emulsion, glossy and fluid with savory cheese and no greasy separation.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Gluey paste | Rice overcooked/agitated aggressively or held too long | Stop sooner, use gentler agitation and finish in smaller service batches. |
| Soupy with hard grains | Stock additions outran absorption/cooking | Maintain active simmer and add stock in measured increments. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.