Serving Dishes à la Minute

So I'm doing a group assignment for Cost Control at School which envolves presenting a restaurant concept & à la carte menu.

A few dishes we have in mind seem to be pretty hard to serve in a busy service, including Beet Risotto and a modded version of the TK Confit Byaldi..

How would I go about to serve a beet risotto that's up to par without taking 20+ minutes from start to finish? I can pre-prep stuff like juiced beets, shaved parmesan, micro herbs, beet cubes and such, but the final preparation of the risotto takes way too long, but a ton of restaurants serve risotto and I was wondering how they go around this issue.

Is there a way to maybe par-cook the rice to reduce serving time or something similar?

What about the Confit Byaldi? This one I'm really pondering to remove from the menu, due to the time it takes to prepare perfectly sliced veggies, assemble them in a circle, bake and plate up using molds.. I don't really think there's a way to go around it, but I'd be happy to hear your opinions on the matter. Cheers!

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Comments

artstype

pressure cooker = 7 minutes

tshewman

Risotto (any kind) is really good to par-cook in advance and finish in a few minutes. As clay mentioned you can pressure cook (can also use the PC to par-cook) and in my personal experience, I find a difference between stirred and PC method. Stirred seems to come out much creamier. The technical reason is likely due to the released starch from the agitation. I've tried it PC par cook and full cook, by hand par cook and fully cooked and with the thermomix, par cooked and full cooked. In all instances the stirred (via thermomix or by hand) was the creamier result. Par cooking did not negatively impact the result.