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Can i triple this baked risotto recipe?

I'm wondering if Ina's baked risotto recipe can be tripled and still have the same results...should I plan on having it in the oven for at least twice as long as the recipe suggests?

Also, can I bake in le creuset large oval gratin dishes, or does it have to be baked in a dutch oven?

http://www.foodnetwork.com/recipes/in...

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  1. Curious recipe... I can't imagine that it would come out like real risotto.

    It has to be tightly covered so using the gratin dishes makes that harder, esp when testing for doneness.

    Let us know how it turns out!

    2 Replies
    1. re: C. Hamster

      I've made a similar dish and it comes out more like a rice casserole than a creamy risotto.

      1. re: ttoommyy

        me too. It is pretty tasty, but not creamy.

    2. You will have a very difficult time stirring in the final ingredients if you use a Gratin Dish. That is if the tripled recipe would fit at all.
      You would not bake it for twice as long. You may want to use a wider/larger Pot, but the cooking time should not be any longer.

      1. I wouldn't do it in individual dishes - the final step requires vigorous stirring, so you'll want to do it in a large pot so that you have some room to maneuver. I would just use my largest dutch oven so that the tripled ingredients have plenty of room, but otherwise follow the recipe as is. No need for longer cooking.

        1. NO to the au gratin dishes. Use your 9 quart dutch oven.

          Tripling this recipe means 15 cups of just chicken stock, which is almost 4 quarts. Plus 5 cups rice, 3 cups Parmesan, 1-1/2 cup wine, and 3 cups peas, IOW, an additional 3+ quarts.

          Which means that even the 7.25 qt. LC isn't going to be big enough. So you'll need to use the 9 quart. Or not triple the recipe.

          1. Thanks everyone! I will use my 9 quart dutch oven. I assume this recipe is for a main course for 6, so maybe I could just double it to be a side dish for 18?

            8 Replies
            1. re: eviemichael

              depending upon whatever else the menu includes, you may just need to 1.5 multiply the dish. it's likely very rich.

              1. re: hotoynoodle

                I am serving lots of other filling food, so you're probably right. (osso bucco, canneloni, focaccia bread, cheese...)

                I'll most likely double it anyway since I am always paranoid that there won't be enough food.

                Will doubling the recipe really not increase the cooking time?

                1. re: eviemichael

                  honestly? with cannelloni, bread and cheese, this would not be something i'd make as well. a big platter of room-temp roasted veggies, or satueed broccoli rabe or escarole, will be a great foil for all that rich food.

                  1. re: hotoynoodle

                    Sounds like the OP is having 18 people ("so maybe I could just double it to be a side dish for 18?") in which case it may be buffet style and not everyone will have to partake in each dish. I think the risotto is a natural with the osso bucco. Yes, it's a lot of food, but it seems like there are a lot of people too.

                    1. re: ttoommyy

                      I'm definitely making the risotto. My guests are hearty eaters and as you said ttoommyy, everyone can choose what they want to eat. I think some kind of starch will go well with the osso bucco.

                      So if I double it, will it increase the cooking time probably?

                      1. re: eviemichael

                        I think you may have to increase the cooking time, but definitely not double the cooking time. I would check it when it is supposed to be done according to the recipe, and if it is not done to your liking keep cooking and checking in 5-10 increments until done.
                        Anyone else have an opinion??

                        1. re: ttoommyy

                          I agree, cooking time should be about the same.

            2. Is there any specific reason why you want to cook this in one large pan, rather than two or three smaller ones? In the smaller pans the cooking is likely to be more even. Also, easier to "hold hot" in small pans...
              Then you can use your large pan for the osso buco :)
              If you decided to double the recipe, I would allow for 60-75 minutes for the first baking, as the entire volume needs to come to temperature to cook properly. Remember that every "cold" pan you put into your oven will cause the temperature to drop...

              6 Replies
              1. re: KarenDW

                I would actually prefer to use two smaller ones, and to use the big cast iron for the osso bucco...but my smaller baking dishes are not cast iron. Does that matter? Could I even use pyrex baking dishes?

                1. re: eviemichael

                  you can definitely use the pyrex bakeware.

                  1. re: eviemichael

                    Pyrex would be fine, and making it in two dishes is better than using one big Dutch oven (assuming you've got enough room in your oven for everything you're making).

                    1. re: Jay F

                      I have two ovens thank goodness!

                      1. re: eviemichael

                        You should be fine, then. When is the dinner? This weekend?

                        1. re: Jay F

                          I'm a little embarrassed to say that it's 5 weeks away...I'm a huge planner. With my work schedule, I need to make a few things in advance to freeze and then bake last minute.
                          I usually throw dinner parties for 8-10 people, so I'm a little nervous about having 20!