How to Pre-Cook Risotto Like Chefs Do 

foragerchef.co...
Basic demonstration of how I was taught to pre-cook risotto. I worked under 4 different chefs from Italy and they all did it the same way at each restaurant. If you've ever wondered how restaurants can make risotto come out of the kitchen so fast, this is the secret.
The risotto rice is cooked with about half of the total amount of liquid needed to finish it, then spread on a tray to cool. When it's time to finish it, you simply start back where you left off, adding the rest of the stock.
Pay attention to the end of the video where I go over how risotto should be finished. The biggest thing to know is that it is never served mounded in a bowl. Risotto is ALWAYS served flat, slightly liquid and juicy. The technical term for the viscosity is "sull'onda" or "all'onda" translating to "on the wave" referring to the way the risotto should giggle in the bowl.