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Home Cooking 34

Would you make the risotto ahead of time?

Pheelicks | Feb 27, 201501:23 PM

I'm making a mushroom risotto for guests tomorrow night and was wondering if it would taint the dish if I made it tonight or tomorrow morning. The thought was to stop cooking before adding the heavy cream and parmesan cheese. When the guests arrive, start reheating slowly and finish it off in time for the main course.

I'm trying to reduce the amount of hyper-activity in bringing the whole dish together (with roasted chicken and asparagus) in time to plate. Apparently, I'm not such a happy chap at this time of the process. She says I'm a prick, I say I'm just intense and passionate.


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