I would like to serve Herb Risotto for Xmas buffet but it always seems to get stiff on me and not creamy.
June is a trusted source on General Cooking.
If you're like me, you adore risotto. But I wouldn't ever think of trying to do it for a buffet. It always suffers if it is not served immediately after it's finished. I would instead do a herbed rice pilaf. It doesn't need to stay "creamy" to still be good.
Or you could do risotto cakes on buffet; however, it will not be that wonderful creamy texture of a fresh made risotto. My favorite risotto is shrimp and peas with a freshly made shrimp stock!
Use a steam tray with a lid.
Chops is a trusted home cook.
I think it could work. Agree with a steam tray or chafing dish. It would need to be watched over periodically to make sure its not getting to dry. That can be remedied with stirring and a bit of warm stock or water.
PieceofLayerCake is a trusted source on baking.
I consider risotto my signature dish(es) and wouldn't dream of compromising its magic by not serving it immediately after cooking ("risotto waits for nobody" as i often say). IF i were in a bind and had to figure it out, I agree with keeping it warm, perhaps in a slow cooker on the very lowest setting, but i would be tending to it constantly. Stirring in some liquid every so often. My major concern (among many others) is how to keep it creamy without overcooking it. After a little while its inevitable that it will become mush. Just explaining it here is stressing me out haha.
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)