|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.