Pre-cooking the rice is super important to save time,
whether in a professional kitchen or at home.
We cook it without much flavor,
it is only highlighted by white wine.
We add a little bit of chicken stock broth just to reach a point
in which in four or five minutes of cooking,
you add enough of the flavor you want to give to the risotto
and finish it so it's creamy, al dente and
perfect for your guests.