Risotto - Make ahead?
- Scoutmaster Apr 6, 2013 11:20 AM
I would like to make some traditional mushroom risotto tonight for a party tomorrow since I won't have time to ladle and serve real time. Do you think it will be just as good if I reheat stovetop and add more stock along with fresh parm? I should know this, but never have any leftover to know... :)
I can confirm that this is true.
Cook about 75% of done. Do not add Cheese or other finishing ingredients.
Spread out on a sheet pan to cool quickly.
To finish add Risotto to some of the hot stock stirring do one more addition of stock
Then add Butter, Cheese etc... to finish
Though not traditional, I like a little Lemon Juice at the end to brighten up the flavor.
Restaurants do it. Purists say 'that's not real risotto.' This is the sort of last minute, labor intensive dish that *I* would not make for company, even the partially cooked version---you will see from chefj's instructions that you will still be spending many minutes at the stove.
It will not be "as good". It just won't. If that's acceptable to you, go ahead.
I strongly, strongly recommend that you use carnaroli rice, rather than arborio rice, as carnaroli is more forgiving when using the par-cooking method restaurants often employ. Arborio less so. If you don't have carnaroli, the odds against quality increase.