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Risotto -- how can a restaurant serve this in 10 mins?


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Risotto -- how can a restaurant serve this in 10 mins?

Kwest | Jul 5, 2005 09:36 PM

Just had the marvelous escargot risotto as an app at Town in NYC. So rich, creamy and amazing. Took my breath away. It arrived in about 20 mins. Have had it in other places, mid to mid-high end, here in NYC and elsewhere where it arrived in 10 mins!! Are they partially cooking and holding the risotto? Or is it continually made every 30 mins or so and wasted if not ordered?

At La Risotteria in the village, it arrives in 10 mins! Numerous pots always full of fresh-looking risotto behind the counter (perhaps one with a seafood base, one with a chicken base, one with a vegetable base, etc), and seems they add the final ingredients once an order is placed.

Question is this: can risotto actually be partially cooked, held for some time, and finished later with the same or 99% of the same resulting quality, as when prepared start to finish and served immediately?

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