The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider

 Holding Risotto

Author Message
Cornbread

  • Total Posts: 53
  • Joined: 4/2/2005
  • Location: Bradenton, FL
Holding Risotto Wed, 09/27/06 1:42 PM (permalink)
I could really use some tips on holding cooked risotto on a steamtable without overcooking it. I have tried to do it in batches, have tried to undercook (which is not the smartest idea)and have hit a brick wall.

Any advice would be greatly welcomed.. Thanks!!!
 
#1
    lleechef

    • Total Posts: 6230
    • Joined: 3/22/2003
    • Location: Gahanna, OH
    RE: Holding Risotto Wed, 09/27/06 3:14 PM (permalink)
    We have held risotto with wild mushrooms in a chafing dish with no problem. We thoroughly cooked the risotto then before putting it the chafing dish, added extra chicken stock and heavy cream at the end. It stayed perfect all through service.
     
    #2
      Cornbread

      • Total Posts: 53
      • Joined: 4/2/2005
      • Location: Bradenton, FL
      RE: Holding Risotto Thu, 09/28/06 9:22 AM (permalink)
      quote:
      Originally posted by lleechef

      We have held risotto with wild mushrooms in a chafing dish with no problem. We thoroughly cooked the risotto then before putting it the chafing dish, added extra chicken stock and heavy cream at the end. It stayed perfect all through service.


      Thanks for the tip chef.. I will give it another go around and let ya know how it turned out.
       
      #3
        Willly

        • Total Posts: 396
        • Joined: 7/26/2002
        • Location: Westport, CT
        RE: Holding Risotto Thu, 09/28/06 9:34 AM (permalink)
        In my experience, it won't hold though an entire meal service, simply because of the nature of the rice. It will continuue to absorb the liquid no matter what. If you are doing a buffet, try using half pans, rather than full -- bring it to 75% done, and then finish (with extra stock and cream as lleechef said) and plan on refilling the pan often. Also, the added fat from the cream will help slow liquid absorbtion in the chafing dish. Finally, remember real risotto is a lot looser than most people serve it.

        Quality risotto can't be held for an entire meal service if you are doing table service -- you've got to finish it individually, or you'll end up with a pan of glue. I also think your customers would be sorely dissapointed to receive an order of long-held risotto...

         
        #4
          Online Bookmarks Sharing: Share/Bookmark

          Jump to:

          Current active users

          There are 0 members and 1 guests.

          Icon Legend and Permission

          • New Messages
          • No New Messages
          • Hot Topic w/ New Messages
          • Hot Topic w/o New Messages
          • Locked w/ New Messages
          • Locked w/o New Messages
          • Read Message
          • Post New Thread
          • Reply to message
          • Post New Poll
          • Submit Vote
          • Post reward post
          • Delete my own posts
          • Delete my own threads
          • Rate post

          2000-2014 ASPPlayground.NET Forum Version 3.9
          What is Roadfood?  |   Privacy Policy  |   Contact Roadfood.com   Copyright 2011 - Roadfood.com