All questions

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

2d6bdab3 4206 4c3d ac52 e428177251bc  default recipe

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?

asked by Elise about 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 2390 views
JennT1981
added about 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Elise
added about 7 years ago

Great! Thanks, Jenn!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52