I take every care to see it done correctly.
However, in our establishment, in which we do catering, Ris is a problematical starch at best.
Last night, we did a 390 head plated meal featuring it.
Problem 1: Insufficient waitstaff to deliver the plates promptly.
Problem 2: The apparant inability of the banquet captain, banquet manager, and general manager to control the serve time.
Problem 3: Since there is insufficient waitstaff, keeping things hot can be an issue.
This leaves us with having to develop workarounds.
1. Food is plated onto pre-warmed plates, coverd, and held at 145 degrees in holding cabinents. This insures that at least it's hot, and not a health problem. Also, the limited and inexperienced staff on the front side can grab and go at will.
Plating right into the room slows the serve down, even with two lines, and most often we have other functions going on and just can't manage because we don't have enough hands.
Making risotto for four hundred and holding it is NOT easy,(Iv'e done 700) Cream helps but after a time even that stops working
So we plate the meal. The Guest delays the service. Plates sit under hold for forty five minutes. Ris siezes in the plate, and now the owner is PO'd.
My position: "Sir, risotto is something good but delicate, not to be trifled with. YOU sir, have NO business attempting to serve such an ala minute' item under such circumstances, nor as a buffet item from a chafing dish. You are a mass scale caterer, not a fine dining restaurant, Rissotto is a wholly inapropriate starch for you, I suggest you stop selling it."
Personally, I consider adding cream to ris trick for hacks, and I hate to do that either.
My arms are shot from paddling risooto in two eight gallon steam kettles side by side at the same time for this jerk,
Yes, I am looking to get out, job search underway. But in the meantime, if there is any way to prevent fifteen gallons of starch from turning to wall spackle two hours after I make it, let me know.
Risotto 1 - Rivitman 0:confused: