Wednesday, September 7, 2011

Cook Ahead Risotto

To cook ahead:
With this technique you never have to stand at the stove, stirring, for 30 minutes while your guests wonder where you have gone. You can make any kind of risotto you want using this method. This method is used by restaurant chefs.
A standard recipe of 4 servings uses 5 cups liquid (wine and stock) to 1-1/2 cups Arborio rice.
Prepare your risotto according to your recipe, but use only 3 -1/4 cups liquid. You will use the remaining 1-3/4 cups to finish the risotto. Cook on medium-low heat until 3-1/4 cups of stock is absorbed.
Remove the rice from heat. If you are going to use it within few hours, just keep it on side, covered.
10 minutes before serving
Remove chilled rice from refrigerator and bring to room temperature. Place the remaining 1-3/4 cups liquid in a wide pot or sauté pan; heat to a simmer over medium-high heat. Reduce heat to medium and add the partially cooked risotto. Stir with a wooden spoon until the stock is absorbed, approximately 4 to 5 minutes or until rice is tender but still firm (the rice is done when it is tender, but firm to the bite). Turn off the heat and immediately add the remaining butter and Parmigiano cheese, stirring vigorously to combine with the rice. Add salt and pepper to taste and serve immediately.

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