Urgent! A question about a recipe: Mexican Cheesy Corn Risotto With Cilantro

JennT1981 added over 1 year ago

Thanks for your question about my recipe, and risotto in general. Preparing risotto is not a science like baking is. I'm sure you'd be fine doubling the recipe to make a larger batch. I would think it's what some restaurants do on a busy service night. The thing with risotto though is you usually want to serve it immediately once prepared as it can tighten up on you the longer it sits.
Happy Cooking,
Jenn

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Great! Thanks, Jenn!

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