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Risotto

Timing Risotto

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Timing Risotto

ADK | Jul 28, 2002 12:02 PM

Suppose you are standing above the pot, stirring risooto for half an hour or so, and then you realize that you are not yet ready to serve it because your other dishes need some work. What is the best way to put the risotto on hold and still have taste like one fluid, perfectly textured dish when your ready to serve it? Withhold some stock or wine? Just let it sit complete? Heat on low or off? How do you revitalize it?

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