Risotto

[cape chef]

Ditto, What shroomgirl said
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[Greg]

Also, after you saute the fresh mushrooms, deglaze the pan and add that to your risotto. If you have any of the liquid left over from rehydrating the shrooms, save it. It can be frozen and you can use it for lots of other stuff.

Great ideas, thank you all!

Cape Chef, that's a great idea to partially pre-cook the rice. I make risotto quite a bit, and that's going to come in really handy!

Risotto isn't as good re-heated as when freshly made, but if you add 1 or 2 egg yolks and a couple of tablespoons of flour to the mixture, you can pat into small cakes and fry in hot olive oil until brown and crisp. These little gems are yummy enough to make extra risotto just to have them!

[cape chef]

Thanks maryeo, And nice to see you. Next time you try the rissoto cakes use whole eggs (it will be lighter)and use a little Panko or fresh oven dried crumbs instead of the flour (to gummy)
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[momoreg]

I have to make mushroom risotto for 70pp (don't ask what that's all about--long story).

Questions:
Should I wait until I finish it at the party before I add the cheese?
Should I use porcini liquid to replace some of the stock, or is it likely to be gritty?
How dry should the rice be after par-cooking?
Is cream essential, or do the butter and cheese suffice for richness and consistency?
How much raw rice pp do you recommend?
I already sauteed off the fresh shrooms, which still have some moisture left in them. Will they give off their remaining liquid when I add it back into the hot rice?

TIA

[shroomgirl]

use a coffee filter to strain the porcini soaking liquid, if you add it to the stock your risotto will have a more mushroomy flavor. I do it all the time....actually I almost prefer it without stock.

add cheese when finishing, and it is ok not to use cheese.

cream, butter, mascarpone are discreationary, depends on how rich you want the final product....so the final menu dictates the richness of the rice

Again proportions are based on what's on the plate.

I don't include the sauteed mushroom goo as apart of the liquid....but then I don't measure....the freshness of the rice makes a difference in how much liquid is necessary. You can use the recipe on the back of a commercial pkg but it gets down to each batch of risotto and how done you like it.

Any leftovers make good arincini (rice balls breaded and fried with mozz in the middle)

[kuan]

1) Yes, add the cheese at the party, if you can do it at the last moment like a garnish on the plate. Fresh grated is so much better. If you can't fresh grate, shave it and bring it to the party.

2) Yes, you can strain the porcini liquid if you want.

3) Doesn't have to be dry. Cook it almost all the way. It will lose moisture on reheat. It's amazing how dry it can get almost instantly.

4) Use the cream and butter to loosen up the risotto. Risotto for banquet service seems to like to tighten up especially as the temps drop. You can use milk too or even extra stock. Plate it looser than you would think.

5) As a garnish, 3oz raw rice is plenty. 4oz if it's served as a course on its own.

6) Don't worry about the moisture in the mushrooms

Risotto is not a science, it's a craft. Go by feel and remember to plate it loose.

[momoreg]

Thanks for your responses. It's going to be the main dish, along with salad and hds of filet on baguette slices. Dessert is just p4s.

So for 75 people, according to the 4 oz. raw, I'm looking at 19# of raw rice??? That sounds like a lot!

[shroomgirl]

when in doubt make a batch, plate and multiply.

[momoreg]

I ended up using 10# rice, and only went through half of what I sent to the party. This was after they had second servings. Thanks for the help.

[shroomgirl]

Sometimes I end up with so many leftovers it's nuts......just don't want to run out of food. Glad it went well.

[Mezzaluna]

I'm having friends for dinner next month; one of them is vegetarian. This thread gave me the idea to make timbales that she can enjoy as a main dish and the other diners can enjoy as a side. I can't remember where I got this recipe, but I scrawled it down when I saw it on Food TV. See what you think:

Make risotto ahead (I'm going to make at least 8 servings as there will be 6 of us)
When it's cooled, stir in an egg to bind it.
Preheat the oven to 475 degrees F.
Butter ramekins (mine are 6 oz.), and dust with breadcrumbs
Pack the rice around the inside leaving the center open.
Fill with cubed cheese (some advice on variety is needed here!)
Top with more risotto
Top with a mix of bread crumbs and grated parmesan (I have grana....)
Bake at 425 for 50 minutes (seems like a lot!)
Unmold (cooled or still hot?)
Plate with homemade tomato sauce and maybe some chopped herbs

I know I can assemble the timbales before baking; I intend to do that and put them in the oven when the guests arrive. I expect they should sit a bit so as not to serve them volcanically hot.

I have some dried porcinis. Would adding some chopped porcinis to the risotto be good or would it detract from the rest?

[shroomgirl]

I'd try that prior to serving at a party......your right the temp/time seems excessive. Reads like a take off on arincini....stuffed balls of risotto filled with mozz, breaded and deep fried.

Type of cheese depends on the rest of your menu....same with porcinis.
having a red sauce for the rice... what kind of entree would you serve?
If it weren't used as a side it would make a good appetizer.

[Mangilao30]

In Italy we have porcini bullion cubes. We also have fresh porcini so there is no rehydrated mushroom water to use. Another great alternative is vegetable broth which is used in scallion and leek risottos. Try a different variety of rice like carnaroli.