| INGREDIENTS | |
| Wild rice | 1 kg |
| Onions | 1 each |
| Cream | +-100ml |
| Stock (white, chicken, beef) | +-1.5 L |
| Parmesan cheese | +-100 g |
| leaks | 30 g |
| EQUIPMENT USED | CHEMICALS USED |
| Chef’s knife | Sanitizer |
| Stock pot | Muli purpose |
| Green board | Detergent |
| Wooden spoon | Oven/grill |
| Basting spoon |
|
| ladle |
|
1. Mise and place all equipment, stations and stock
2. Melt butter in stock pot
3. Brunoise onion and leak
4. Sauté onion and leak until transparent
5. Add rice, sauté rice until it bound with sautéed onions (2min)
6. Add stock to boil and allow to simmer
7. Add cream and a tbs of butter
8. Add a pinch of salt and pepper
9. Once finished add and mix in parmesan cheese
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