Is RISOTTO hard to make at home?
"Ed Pawlowski" ha scritto nel messaggio
>
> "Bob Terwilliger" wrote in message
>> I think the restaurant featured in "Hell's Kitchen" must take some kind
>> of >> shortcuts with the risotto, because when the contestants (who
>> really don't deserve to be called "chefs") make it by whatever method is
>> practiced in that kitchen, it leaves the kitchen only two or three
>> minutes after the >> order is called out.
>
> Do you think restaurants make it to order from scratch every time?
A base may be used that is made daily, with the finishing done at the last.
There is a distinctive taste to leftover risotto, though, so it must be made
at least daily or frozen. That texture suffers, but the taste is OK.
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