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Par-cooked Risotto-why spread it out on a baking sheet?

pdxgastro Mar 2, 2010 12:52 PM

Hi all,

I too find myself wanting to serve risotto soon but don't want to have to spend 20 minutes tied to the stove stirring it.

I read several risotto posts here on the board that say to cook it 2/3 to 3/4 of the way, then spread it out on a baking sheet, put it in the fridge and finish cooking it the next day.

But why do I have to spread it out on a baking sheet in my fridge? Is it just for quick cooling? Why is this necessary? What horrible, nasty thing happens if I put the risotto in a bowl or casserole dish in the fridge instead?

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  1. rabaja RE: pdxgastro Mar 2, 2010 01:11 PM

    To stop the cooking.
    If you put it away hot in a bowl, it will continue to cook.
    You could cool it spread out, then transfer to a bowl if storage is an issue for you.

    1 Reply
    1. re: rabaja
      pdxgastro RE: rabaja Mar 2, 2010 04:22 PM

      Ohhhhh. I get it now. Thanks Rabaja :-)

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