My mom is having a dinner party and wants to serve risotto with her osso bucco but doesn't want to have to babysit it on the stove away from her guests (I am out of town, otherwise I would help). Has anyone made risotto ahead of time and held it for service? Ideally, she wants to do this about four hours before serving.
Can she par-cook it and add stock before serving?
If that is a no, what other ideas do you have for the veal shank?
I haven't made it ahead, but I did learn a trick for making it without babysitting for 30 min on the stove:
Preheat oven to 350F.
Follow the recipe up until it's time to add the stock.
Add the stock all at once, and bring it up to a boil (so it's okay if the stock starts at room temp).
Slap a lid on the pot and transfer to the oven.
After 15 min, pull it out and stir. Cover and return to oven.
After another 15 min (so 30 min total), pull it out. Go back to the recipe where you left off - the rice has absorbed all the liquid.
It's not a time-saver, but it is much easier to ignore the risotto as it bakes. The texture is a little less creamy, so I usually add a little extra cheese.
I don't know if you mom would be interested, but she can make an orzotto (a risotto with orzo) like this one from NY's Salumeria Rosi. It's a nice twist on regular risotto. You can prepare it mostly ahead of time(the day before) - cook 3/4 of the way, hold in the fridge, and rewarm with a little broth and water before serving.
Orzotto With Zucchini & Pesto http://www.recipezaar.com/orzotto-with-zucchini-pesto-orzo-risotto-393870
She can also try the Friulian version of orzotto, which is actually made with barley prepared risotto-style. Although I've never tried it, this Mushroom Orzotto from Food & Wine sounds as though it would pair nicely with osso bucco, particularly in winter.
http://www.foodandwine.com/recipes/mushroom-orzotto. The dish can be made ahead of time and rewarmed with a little water.
Mushroom Orzotto http://www.foodandwine.com/recipes/mu...
How about a crockpot version. Can't get any better for do-ahead. Here is the recipe:
Three mushroom risotto
1/2 cup dried porcini mushrooms
1 T. olive oil
3 T. unsalted butter
1/2 c. chopped shallots or onion
2 cups arborio rice
1/2 c. dry red wine
2 c. meat or vegetable broth
8 oz. white button mushrooms, sliced
4 oz. oyster mushrooms, sliced
salt and freshly ground pepper
3/4 freshly grated Parmigiano-Reggiano cheese
1. Place porcini mushrooms in a bowl with 1 c. hot water. Let stand 30 minutes.
2. Remove porcini mushrooms from water, squeezing them to extract more liquid; chop mushrooms. Reserve soaking liquid.(If water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter.)
3. In a large skillet, heat oil and 2 T. of the butter over med. heat. Add shallots and cook, stirring occasionally, about 5 minutes or until tender and golden. Add rice and cook, stirring 2 mintes or until rice is well coated. Add wine and simmer until it evaporates. Scrape mixture into a slow-cooker. Add broth, porcini mushrooms, reserved soaking liquid, button and oyster mushrooms, and salt and pepper to taste. Cook on high 1 1/2 hours, stirring once, or until rice is tender and liquid is absorbed. Stir in remaining 1 T. butter and cheese. Serve hot.
Makes 6 servings