Risotto
| Shelf Life: | 1 day |
| Portion/Serving: | 14 portions, 6 ounce portions |
| Revision Date: | Jul 1, 2013 |
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Notes
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Ingredients
| 2 | bags | Cuisine Solutions Risotto, frozen |
Preparation
Preheat convection oven to 350°F.
- Remove frozen risotto from bags and place in a shallow hotel pan.
- Place in preheated oven for 8 minutes.
- Remove, stir to evenly disperse and place back in oven for 4 more minutes.
- Remove and stir to incorporate. Be sure all rice has been thawed before portioning. If need be, continue cooking in the oven until thawed.
- Portion 6 ounces in to 14 metal ramekins.
- Wrap and store under refrigeration until ordered.
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