Seven-Minute Risotto

• 17 1/2 ounces/500 grams Carnaroli rice
• Seasoned vegetable or chicken stock (2 1/2 to 3 parts stock:1 part parcooked rice)
• Extra virgin olive oil or unsalted butter
• Freshly grated Parmigiano or Piave Vecchio cheese

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

carnaroli rice, vegetable, extra virgin olive oil, vecchio cheese

Taken from www.epicurious.com/recipes/food/views/seven-minute-risotto-374153 (may not work)