Precooked in vegetable stock, it is then frozen grain by grain (also known as individual quick frozen technology) to allow chefs to cater for individual portions and avoid wastage. It also reduces waiting time, with the company claiming that the risotto can be cooked from frozen in either hot stock or water, in five minutes.
Gluten, dairy, alcohol and nut free, the new dish also meets a number of dietary requirements, which chefs can adapt by adding ingredients of their choice.
Jason Morrison, managing director of Riso Gallo UK, said: “Riso Gallo has been dedicated in the development of this frozen base over the past year. We are aware of the time chefs need to spend on creating a good quality risotto. A risotto that is cooked but the grain remains al dente. This frozen base offers chefs exactly that.”
The frozen Carnaroli risotto base comes in eight packs per case/ 64 cases per pallet.