Risotto preparation
If I was going to prepare 100 portions of a basic risotto part way to finish later on in saute pans for different flavours, how would I go about doing this? What would I cook a large batch in, would a stock pot be suitable? How many kilos of rice could I cook in one go for best results?
Also side question, could I make a vegetable stock in a tea urn and have stock on tap?
Best Answer
As far as I know, most (*) restaurant will prepare risotto in advance, will prepare the basic recipe and undercook it a little bit; cool it quickly and portion it put in the fridge/freezer and then when ready to serve, they reheat and add flavouring.
See this : http://www.seriouseats.com/2017/05/how-to-make-ahead-risotto.html
Is the risotto used for a side dish, look for about 50-ish grams or a main dish 120-ish grams for the rice; do a test in advance to see if you need more or less rice (from what I can find on the internets)
So about 5 KG to 12KG of rice.
As for the cooking vessels, I'd use as large a pan that can fit your cooktop and do multiple small batches, will be easier to put on a pan and cool down.
I'd go for about 500 grams per batch, again, test in advance to see if it fits your pan. You should be able to easily stir the rice and add the liquid.
Pictures about "Risotto preparation"
How do you prepare risotto?
How to Make the Best RisottoWhy is risotto the death dish?
I've done [risotto] before but I think the reason that risotto is known as the death dish is that there's such a huge spectrum of what's good on the scale of risotto," she said. "For me it's about the consistency and texture of the rice and not having too many things compete with that.What is the first step when cooking the rice for risotto?
The first fundamental step in making risotto is toasting the rice, which serves to make the grain more compact to prevent it from breaking as it cooks. Heat a large saucepan and pour in all the rice. Continue stirring the rice with a wooden spoon and toast it for a few minutes.Do you rinse risotto before cooking?
When made into risotto or rice pudding, the starches slough off the exterior and add thick creaminess to the dishes. Don't rinse those starches off! For other types of rice and other dishes, you want fluffy individual grains\u201a not starch. That's when you do want to rinse the rice, as you have been doing.How To Cook A Perfect Risotto
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