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1
Preheat a circulating water bath or a large pot of water set over medium heat to 152.5F (67C).
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2
To parcook the rice, loosely wrap it in cheesecloth, leaving room for the rice to expand, and tie the package with butchers twine so the rice is securely contained.
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3
Just make sure there are no holes in the package for the rice to escape.
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4
Put the rice in the water and turn the heat down to 149F (65C).
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5
Cook the rice for 30 minutes.
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6
Set up an ice bath.
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7
Put a large strainer in the ice bath and empty the parcooked rice into it.
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8
Stir the rice to expedite cooling.
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9
Once the rice is completely cool, remove the strainer and run cold water through the rice to rinse off any remaining surface starch.
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10
Let the rice drain, then pour it out onto paper towels and pat dry.
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11
Place in a zip-top bag and store in the refrigerator for up to 3 days.
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12
To cook the risotto, use a ratio of 2 1/2 parts seasoned stock to 1 part rice.
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13
If you want softer rice, use a 3:1 ratio.
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14
Put the stock in a saucepan set over medium-high heat.
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15
Bring to a boil, add the rice, and cook for 7 minutes.
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16
For softer rice, increase the cooking time to 10 minutes.
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17
Remove the pan from heat, add a generous splash of olive oil or a few tablespoons of butter, and stir to combine.
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18
Add cheese as desired and stir it into the rice.
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19
Serve the risotto, garnishing each serving with another sprinkle of cheese.
