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

I have a question about the recipe "Mexican Cheesy Corn Risotto With Cilantro" from JennT1981 and about risotto in general. I've made risotto before, and a lot seems to hinge on the stirring and addition of broth. Can you just double a recipe for risotto by doubling the quantities, or is there more of a science to it?

  • Posted by: Elise
  • December 3, 2011
  • 2390 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
JennT1981
JennT1981 December 3, 2011

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

Review our Code of Conduct
Don't send me emails about new comments
Elise
Elise December 3, 2011

Great! Thanks, Jenn!

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52