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Risotto - Make ahead?

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... :)

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  1. I haven't paid attention to the details, but apparently many restaurants cook it part way before hand, and finish it at serving time.

    5 Replies
    1. re: paulj

      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.

        1. re: chefj

          Did you mean to write 'add risotto to the stock' or did you mean the other way around? TIA.

          1. re: c oliver

            So as not to break the grains it is best to have some stock in the pan and simmering when you start the cooking again.

          2. re: chefj

            @chefj has it right - it needs to be spread out on a sheet tray otherwise it get's all mushy...

        2. 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.

          1. 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.

              1. if you use a pressure cooker, it will take 6 minutes.....