how can i keep risotto warm before serving? can i leave it on low heat?

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vegetarianirvana
vegetarianirvana February 11, 2011

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.

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hardlikearmour
hardlikearmour February 11, 2011

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.

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jessm4
jessm4 February 11, 2011

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.

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MaryMaryCulinary
MaryMaryCulinary February 11, 2011

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.

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pierino
pierino February 12, 2011

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.

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innoabrd
innoabrd February 13, 2011

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.

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