Is it possible to make risotto ahead of time and still have a creamy firm texture? I want to make it for a dinner party tomorrow.

  • Posted by: cini63
  • February 10, 2012
  • 2692 views
  • 2 Comments

2 Comments

ChefJune February 10, 2012
If you absolutely have to make it so far ahead, I'd recommend you choose a different type of rice dish. Pilau is much more forgiving than risotto, and doesn't mind being reheated.

Imho most of the "risottos" served in restaurants are not real risottos, because making this dish ahead always makes it fall short of the sublime experience one expects when thinking of "Risotto."
 
sexyLAMBCHOPx February 10, 2012
This past hotline question may be helpful: http://www.food52.com/hotline/11571-how-do-restaurants-make-a-risotto-that-they-can-serve-all-night-i-want-to-be-able-to-make-a-risotto
 
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