how can i keep risotto warm before serving? can i leave it on low heat?
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Set the pan of Risotto on another pan with gently boiling water, similar to a double boiler. Put a lid on the Risotto pan so it doesn't dry out. Keep some warm stock ready to mix into the rice, just before serving if you need to.
hardlikearmour is a trusted home cook.
I'd also quit cooking it when the rice is a bit more al dente than you want, as it will continue to soften while you are waiting.
just because risotto is so terrible when over cooked- i'd not . but in nearly all recipe books for risotto- and from my knowledge most restuarants use this process aswell.... if you cook it for 15 / 20 to begin with so the rice still has crunch and a nutty flavour then spread thinly (a couple of cms or an inch) so it stops cooking , in a greased pan/ baking tray and pop in fridge you can come back hours or even the next day and just finish the process off- this just makes it a little easier to plan your serving time- and especially helps in relieving the pressure if you have many components to your meal. hope this helps.
I like jessm4's suggestion, or, is it possible to cook the onions etc and stop before adding the rice? Invite your guests into the kitchen while you finish--you can finish the wine you opened to make the risotto, and they'll be very impressed.
pierino is a trusted source on General Cooking and Tough Love.
The restaurant method mentioned is the best way. Cook it half way through and hold it in a covered "hotel pan" until you are ready to finish it. You will need to continue to add hot stock up until it's done.
I learned to stop with it after frying, but before adding the liquid and hold it like that until ready to finish. Same with Paella.
A traditional technique we're newly obsessed with.
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