Risotto question

Discussion in 'Professional Catering' started by cuaimo, May 28, 2013.

  1. cuaimo

    cuaimo

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    Looking to prepare a large amount of risotto, in the vicinity of 30 qts. Does anyone have any experience with this that could weigh in on these questions:

    A) Is there a way to do a lot in one batch, or B) multiple small batches is the only way to go?

    I guess my ultimate question is what do people think is the greatest possible amount to do in one batch before quality really drops off?

    Any help is greatly appreciated.

    Thanks,

    J
     
  2. berndy

    berndy

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    I would recommend to you  make your risotto in 3 batches of 10 quarts each.

    You could do it all at once, but you loose control over the quality.

    This is only my opinion and you might get different answers from other chefs???