The Great Hall
Risotto The Great Hall: Risotto
By Mofo1 (Mofo1) on Tuesday, July 18, 2000 - 11:28 pm: Edit

I need help with making risotto at service. I do not have the time to make to order. Can I cook 3/4 and finish to order or should I just forget it?

By Tinkabella (Tinkabella) on Tuesday, July 18, 2000 - 11:41 pm: Edit

This may sound tacky, but it works. Keep a little extra moisture to risotto. Portion into individual cups with lids, then reheat to order in microwave.

By Mikeh (Mikeh) on Wednesday, July 19, 2000 - 02:19 am: Edit

You can also keep the last bit of stock out of the risotto and add it in to order. I haven't made it in a production setting, but at home I will leave out the last cup or so of stock in a recipe that serves 8.

By Jonnyboy on Wednesday, July 19, 2000 - 11:45 am: Edit

Good god please do not do that microwave thing. except for melting chocolate microwaves should be abolished from professional kitchens.Yes cooking it 3/4 will work beautifully. It is also how 95% of the restaurants do it anyway. I have come across very few who actually cook it to order.Just leave some of the liquid out then do your last reduction and finish as usual.

By andigold on Thursday, July 20, 2000 - 07:46 am: Edit

This method works perfectly well, it is important when doing it this way (which is the only practicable way to do it for a la carte service) that after cooking it 3/4 you spread it on a tray and cool it quickly. If you don't do this the grains which are in the middle of the pot will overcook in their own heat. Then simply rehaeat in a little stock and finish.

By Mofo1 (Mofo1) on Thursday, July 20, 2000 - 10:39 pm: Edit

Thank you all for the tips.

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