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 t...

...he quantities, or is there more of a science to it

  • Posted by: Elise
  • December 3, 2011
  • 2483 views
  • 2 Comments

2 Comments

Elise December 3, 2011
Great! Thanks, Jenn!
 
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
 
Recommended by Food52