Risotto

Discussion in 'Food & Cooking' started by hubuk, Oct 13, 2001.

  1. hubuk

    hubuk

    Messages:
    69
    Likes Received:
    10
    Exp:
    At home cook
    I am quite happy with the quality of risotto I cook but I always cook it and serve as soon as it is ready.

    I would like to serve it as an accompaniment on a main dish but to do this would really need to prepare it in advance. I know professional chefs do this but at the time I wasn't paying attention as to how they pre-cook it and then reheat.

    Do they cook it completely and then reheat with a small amount of stock added or what?
     
  2. mofo1

    mofo1

    Messages:
    137
    Likes Received:
    10
    Very simple HubUK. Cook it 90% done. When it reaches that point, pour it onto a sheet pan and spread it out to stop the cooking. At serving time, add your last liquid addition and finish as you normally would. Works for me.Chef
     
  3. greg

    greg

    Messages:
    1,058
    Likes Received:
    25
    Exp:
    Professional Chef
    In addition to what mofo posted, there is an arborio hybrid with a higher starch content than arborio. Unfortunateley, I can't recall the name of it, other than it begins with "z". It responds much better to reheats. I can find out tomorrow the exact name if no one else can think of it.