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Chefy question about risotto


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Chefy question about risotto

Paul Saunders | Mar 2, 2001 04:46 AM

If there are any risotto cognoscenti out there, I'd be interested on opinions about whether risotto can be made a little in advance (just an hour or so), held until wanted, and then finished later. Is it simply a case of initially slightly undercooking it, keeping warm, then re-heating and continuing to add stock in the usual way? Or is risotto simply one of those things that needs to be eaten as soon as it's ready? I'd like to serve it as a starter for some friends but would rather spend half an hour with them, than constantly tending to the risotto.

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