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Prepare the pre-cooked risotto by cooking the Arborio rice in 6 cups of water for 8 mins. Shock in cold water and drain.
For the standard risotto, combine the pre-cooked risotto rice, butter, garlic, and shallot.
Add the cooking liquids (chicken broth, heavy cream, white wine) and cayenne pepper sauce to taste.
Finish by stirring in the Parmigiano-Reggiano and seasoning with salt and black pepper.
Garnish with fresh herbs, black pepper, and extra Parmigiano-Reggiano.
Pre-cook the risotto rice by boiling the water and simmering the rice for 8 minutes, then strain and shock with cold water.