Risotto

Begging your indulgence once again, as I pick your collective brains for knowledge I lack...

All my risotto recipes say that it has to be prepared all at once and served immediately after being prepared. But when I go out to dinner and order risotto, it comes within 10 to 15 minutes. So I suspect that it's been partially prepared and then held until it's ordered.

So how do you hold risotto? At what point in the preparation can you stop and complete it later?

Thanks -

By Kinglear (Kinglear) on Wednesday, April 12, 2006 - 09:15 am: Edit

Often, but not always, risotto is prepared to the point where about 2/3 of the broth has been added, then cooled quickly.
When ordered, it's slowly warmed and the remaining hot broth and other flavors and ingredients are added. Works pretty well for fast service, but I think the individual grains break up a good deal and the risotto looses is toothiness. Many diners would not know the difference as long as there are lots of fancy additions and it's got that creamy texture.

By Adelie (Adelie) on Wednesday, April 12, 2006 - 01:04 pm: Edit

Well, that's good to know. I make it often but am always stuck stirring at the stove for half an hour during my dinners. So maybe I'll try it this way and see how it works. Thanks!

By Foodpump (Foodpump) on Wednesday, April 12, 2006 - 02:58 pm: Edit

Just remember to pour out the contents on to a cookie tray, then spread out and make a few holes with a wooden spoon to accelerate cooling...

By Chefjoannam (Chefjoannam) on Wednesday, April 12, 2006 - 03:00 pm: Edit

unless the sidewalk out front needs repair...

By Adelie (Adelie) on Wednesday, April 12, 2006 - 09:42 pm: Edit

OK, I'll give it a try (the cookie sheet, not road repair.) Does it need refrigeration as well?

By Chefjoannam (Chefjoannam) on Wednesday, April 12, 2006 - 10:19 pm: Edit

Two words: Bacillus Cereus

http://textbookofbacteriology.net/B.cereus.html


click here