I’m glad the recipe worked out well for you. In the future, if you need to transport your risotto or finish it later I would suggest this:

Cook your risotto just how you did and then right before it reaches that perfect aldente texture, spread it out on a baking sheet and let cool in your refrigerator.

Once it is cold, you can cut it up into manageable chunks and place it in an appropriate sized container.

When ready to serve, heat up some stock or water in a saute pan and bring to a simmer. Place risotto into the pan, and I like to use the back of a slotted spoon, pressing down on top of the risotto to break it up into individual rice kernels.

Simmer the risotto, stirringly constently and adding more stock or water as neccessary until it reaches it’s desired texture and creaminess.

Finish with a little salt and pepper, a nice big pat of butter and serve. This is the same technique that most restaurants use to “pre-shift” their risotto to make it easier to execute during service.

Let me know how this works out for you.

It was a labor of love!

Of course, I followed the directions as given in the podcast, which were very clear and tastefully explained (pun intended). It all worked great, and I found great enjoyment figuring out just when the rice was cooked just right–al denté. Most rice I’ve eaten has always just been cooked through, so it was delightful to get this new texture from the rice.

I had to transport the risotto for 30 minutes or so, and when I arrived, it was less creamy and had dried out a bit. I added some stock and warmed it up again, but it seemed that it had lost its magic. Is there a way to avoid this if there is a delay between the cooking and the eating of risotto?

You can never comment to late on this blog. All the podcasts and blog post are always open for discussion.

I’m glad your risotto was a success, there are few things that are tastier than a well made risotto; especially now that we’re getting into the colder months.

Sounds great…Gastriques are so versitle that you’re really only limited by your own imagination. Another great one is using anything citrus; orange, lemon, lime, yuzu…they can be put on just about anything and people always love them!

Yes, I too have seen Michelin chefs use bullion cubes as well as beef, chicken or lobster base, but the real question is why, when they most likely have 5 gallons of fresh stock in their walk-in? The answer is, most stock bases and bullions cubes contain Monosodium Glutimate (MSG).
The MSG gives whatever they’re making that little extra kick of umami, making there soups and sauces “additively good.”

By the way, vino and vermouth are great additions to risotto. I’ve been known to use a little Pernod when the mood strikes and the flavors call for it.

P.S. Sorry about butchering your fake name.

@OFS,
Seasoning is basically a flavor enhancer that brings out the natural flavors in a dish. Seasonings are usually a part or the four major flavor groups that our tongues tastes; sweet (sugar), salty (salt), sour (vinegar), and bitter (such as how hops improve the flavor of beer).

Spices on the other hand are things like nutmeg, cinnamon, star anise etc, that not only help enhance the flavor of a dish, but can also play a staring role. Where as salt, sugar and vinegar are added as seasonings to the point were they bring out the natural flavor but are not really detected, spices are in your face flavors that add a different taste component to the dish.

Big Moose

1) Cook the risotto longer to make it a little more “mushy” then you normally would.
2) Finish with butter, sugar, cinnoman and fruit of your choice (raisins, any sort of berry or dired fruit).

Also, add some milk at the end, but not during the cooking process as it may curdle on you.

You don’t have to add cream, but if your intentions for doing so are lower fat content, you will surely make it up by the addition of butter and sugar in the finishing process. Desserts are meant to be rich, creamy, sweet and fatty; and without these components it will taste like “something is missing.”

@OFS,
I knew you were a trouble maker from the get go. I guess having to serve hundreds of hungry, well armed sailors trapped on a ship for months on end has taught you some pretty cool culinary tricks. I can only imagine what kind of mischief got you a three month stint peeling vegetables…I would love to here the story.

Great recommendation on a stock substitute when in a pinch. Welcome to the dark side…