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Pre-Preparing Risotto Rice

post #1 of 4
10/21/06 at 1:56pm
Thread Starter 
Hi, I'm a second year apprentice and remember last year at school working in the TAFE restaurant I had to pre-prepare Risotto Rice by first cooking it off till tender and then spooning it into a flat pan, softly spreading it out across the pan and placing clingwrap over it, then when the order came it was as simple as spooning it back into the pot, heating it up and adding the ingredients (seafood, ect..) then serving. What I want to know is, since it was a year ago, and I used to have bit of a drug problem back then, is if my memory serves me correctly... I'm working at a rather large hotel soon and its going to be busy so naturally I'll want to have plenty of things pre-prepared...
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post #2 of 4
10/22/06 at 4:41am
What you described is exactly the procedure I use.
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post #3 of 4
10/22/06 at 6:26am
And I, at a couple of different restaurants.

However, the method to use is the one they tell you to use at the hotel. But you already knew that. :)
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post #4 of 4
10/22/06 at 2:20pm
Thread Starter 
Heh, well thats good then, just second guessing myself. Thanks guys. :)
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