How do restaurants make a risotto that they can serve all night? I want to be able to make a risotto that I prepare in advance.

dinner at sheila's added over 1 year ago

Here is a link to a recipe from Patrick O'Connell of The Inn at Little Washington. It is for his Lemon and Black Pepper Risotto, which I had made and posted on my blog. I'm sure the technique will transfer to any risotto you might want to make......http://dinneratsheilas...

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Generally, it isn't cooked to the finished point when it's prepared. Then, just before service, a serving is heated with hot stock and brought to just the right stage of doneness. You could certainly do exactly the same thing at home. Just be sure to cook it rather quickly before you refrigerate it so it doesn't go all gluey on you. I keep empty soda bottles 3/4 filled with water in the freezer for rapid cooling.

• 1 Person thinks this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Sorry, meant: Just be sure to COOL it rather quickly . . . .

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

SeaJambon added over 1 year ago

Sorry to be obtuse, but how do the soda bottles fit in to the cooling process?

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Not at all - I didn't explain it well. They're full of frozen water, so I stick a couple of them into whatever needs to get cooled quickly. When done, I rinse them off and run them through the dishwasher, then they go back to the freezer.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content