Risotto

Bahan-bahan

Arborio rice 1000 grams

Water 1500 grams

Garlic oil 1 tablespoon

Chicken bouillon 30 grams

Petunjuk

In a hotel pan, weigh out the rice and add water. With your gloved hand, agitate the rice to release the starch into the water.

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Add the garlic oil and chicken bouillon and agitate the rice again to evenly distribute the chicken bouillon.

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Cover the hotel pan tightly with aluminum foil. Bake in the oven at 375°F for 30 minutes. Once baked, check to make sure all the water is absorbed, and allow to steam for 10 minutes. Load into the hot well immediately.