Calculate Risotto Cost Per Portion
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Carnaroli or Arborio Rice | kg | — | ||
| Dried Porcini Mushrooms | kg | — | ||
| Cremini Mushrooms | kg | — | ||
| Parmesan Reggiano | kg | — | ||
| Dry White Wine | liter | — | ||
| Shallots | kg | — | ||
| Unsalted Butter | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Carnaroli rice holds its texture better than Arborio during service — worth the 20% premium for events.
- Use 90–100g dry rice per portion; it expands to roughly 250–280g cooked.
- Make risotto base (soffritto + wine + first stock addition) 80% ahead; finish per-order for service.
- Porcini mushroom soaking liquid is liquid gold — add it to the stock for an intense umami base at zero cost.
- Parmesan rinds simmered in your stock add richness at a fraction of the cost of extra cheese.
Frequently Asked Questions
Use 90–100g dry Arborio or Carnaroli rice per person for a generous main course portion, 65–75g for a starter or side dish.
Classic mushroom risotto should achieve a food cost of 18–26%. Truffle risotto with fresh truffle will be 35–45% — price accordingly at a premium selling price.
Yes — cook the risotto to 80% (al forno method), spread on trays to cool rapidly, then refrigerate. Finish with hot stock, butter and Parmesan to order or in batches during service.
Add 10–15% extra stock to loosen the risotto for buffet service, as it will thicken as it sits. Stir every 20 minutes and add a splash of warm stock as needed.