Risotto

4 Ea. Onions, medium dice

3 Bunches Leeks, medium dice

2 Bunches Celery, medium dice

3 Bulbs Garlic, chopped

1 Lb. Butter

1 Cup Olive oil

11 Lbs Arborio Rice

1/2 Bottle White wine

2 1/2 Gal. Chicken Stock, heated

Heat butter and oil. Sweat vegetables. Season. Add rice and coat. Add white wine. Gradually add chicken stock, waiting until each addition has been absorbed. Stirring frequently. Cook 7/8ths of the way through and adjust seasoning. Put on four sheet trays to cool.

 

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