Chef Forum banner
1 - 3 of 3 Posts

·
Registered
Joined
·
69 Posts
Discussion Starter · #1 ·
I am quite happy with the quality of risotto I cook but I always cook it and serve as soon as it is ready.

I would like to serve it as an accompaniment on a main dish but to do this would really need to prepare it in advance. I know professional chefs do this but at the time I wasn't paying attention as to how they pre-cook it and then reheat.

Do they cook it completely and then reheat with a small amount of stock added or what?
 

·
Registered
Joined
·
137 Posts
Very simple HubUK. Cook it 90% done. When it reaches that point, pour it onto a sheet pan and spread it out to stop the cooking. At serving time, add your last liquid addition and finish as you normally would. Works for me.Chef
 

·
Super Moderator
Joined
·
1,076 Posts
In addition to what mofo posted, there is an arborio hybrid with a higher starch content than arborio. Unfortunateley, I can't recall the name of it, other than it begins with "z". It responds much better to reheats. I can find out tomorrow the exact name if no one else can think of it.
 
1 - 3 of 3 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top