Looking to prepare a large amount of risotto, in the vicinity of 30 qts. Does anyone have any experience with this that could weigh in on these questions:
A) Is there a way to do a lot in one batch, or B) multiple small batches is the only way to go?
I guess my ultimate question is what do people think is the greatest possible amount to do in one batch before quality really drops off?
Any help is greatly appreciated.