- How To
Make Risotto
Ahead of Time
- by Linda Stradley
With this technique, that is
used by restaurant chefs, you never have to stand at the stove,
stirring, for 20 minutes while your guests wonder where you have
gone. You can make any kind of risotto you want using the below
method.
A standard recipe of 4 servings
uses 5 cups liquid (wine, broth, water, etc.) to 1 1/2 cups Arborio
rice.
Prepare your risotto according
to your recipe, but use only 3 1/4 cups liquid (reserving the
remaining 1 3/4 cups for when you are ready to finish the risotto).
Cook on medium-low heat for 16 minutes only according to your
recipe.
After 16 minutes, remove the
rice from the heat. If you are going to use it within the hour,
just slid it to the back of the stove, no heat, and let it sit.
If you are making well in advance, place in a shallow baking
pan and cover. Refrigerate until ready to serve. The rice can
be prepared to this point up to 3 days in advance.
WHEN READY TO SERVE: Remove chilled rice from refrigerator
and bring to room temperature. Place the remaining 1 3/4 cups
liquid in a wide pot or saute 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 liquid is absorbed and the
rice is done cooking, 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 Parmesan cheese, stirring vigorously
to combine with the rice. Add salt and pepper to taste.
NOTE: To test the risotto for
proper consistency, spoon a little into a bowl and shake it lightly
from side to side. The risotto should spread out very gently
of its own accord. If the rice just stands still, it's too dry,
so add a little more stock. If a puddle of liquid forms around
the rice, you've added too much stock. Spoon some liquid off,
or just let the risotto sit for a few more seconds off the heat
to absorb the excess stock.
Transfer risotto to warmed serving
bowls and serve immediately with additional freshly grated Parmesan
cheese on the side.
Continued
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