Scaling up a risotto recipe x4. Things to consider?
I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale, how can I ensure getting good results when multiplying the recipe?
Best Answer
If you haven't done it before don't do this for Xmas day, it's not worth the risk. Always practise on less important occasions
You need a wider, rather than taller pot. Nearly a paella style pan. And a strong arm
Ingredients wise, I don't know of any magic scaling tricks for risotto
The hardest part is stirring enough, but not too much, and doing an even job of it
Probably easier to have two pots going at the same time, rather the one large pot. Then you can have two different flavours going!
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What is the trick to making good risotto?
How to Make the Best RisottoCan risotto recipes be doubled?
If you need to double or cut a recipe in half, remember that the ratio of raw rice to stock is 1:2, or 1:2 \xbd. You should have at least double the amount of stock as you do rice. Don't reheat your risotto! Reheated risotto will become chewy or dry and never retain the texture that makes risotto so appealing.Why 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.How do you remove excess liquid from risotto?
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. While constant stirring is unnecessary, a vigorous stir at the end helps release the starch in the rice that makes risotto creamy.The Ultimate Guide To Risotto | Gordon Ramsay
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Answer 2
You don't multiply the recipe. You have to make it multiple times.
Risotto isn't as hard to do as its fame suggests, but it requires a very even heating. If you pile your rice deep, you won't get it right even with constant stirring. You always want a thin layer of rice in the pan. The good news: if you do it correctly, you can leave it there without the constant stirring.
Still, if you haven't cooked it before, I support TFD: Don't try it for the first time with your guests, it has a somewhat high failure rate if you are inexperienced. If you insist on it, make it 1-2 times before as a test.
For best results and easiest preparation, make it Food lab style.
Answer 3
Perhaps the restaurant trick of preparing risotto in advance would be helpful for you?
See this ChowHound thread http://chowhound.chow.com/topics/300522 where the risotto is cooked only halfways, then put into the fridge on sheet pans. This leaves less work with the guest there.
Answer 4
I would be afraid of making risotto for more than 8, perhaps 10 people. In the few attempts at large risotto I have seen, it was frequent that the violent stirring required by such a large mass of rice tended to break the grains (and make glue). Another frequent occurrence was rice forming a burnt layer on the bottom of the pot. If that happens, keep stirring with a light hand, lower the gas and avoid at any cost to scrape the burnt crust into the risotto. It will taste bitter and spoil the whole thing.
But yeah, do two pots, it is good advice.
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