Originally Posted by AdamBurgerDavis
I cook it much like RJ for a side to a meal but if it is an appetizer or entree all by itself I use a small amount of light cream right before its finished with butter. It makes it very creamy but doesn't do well on a plate because it spreads too much.
Yea, i've tried all ways, cream, butter, and I found so far this method works best, for me atleast.
And yes, the texture/consistancy is going to change, if you get the cook right, you could hold "leftover" risotto in a pan and rehydrate it for an hour or so after it's cooked, add some stock to it and a touch more fat and it will come right back, so long as you didn't cook the heck out of it on the original pickup.
Clearly that isn't ideal, but if you're slamming busy and you need to just throw 4-5 orders in a sauce pan to stay up on your orders, it can work. IMO, if you don't cook it too hot or overcook it, risotto is very forgiving when working with it during service.