Has anyone frozen or reheated risotto? I would like to make a large
batch so we can have it several times without standing at the stove so
long each time...Thanks...Sharon

biig wrote:
> Has anyone frozen or reheated risotto? I would like to make a large
> batch so we can have it several times without standing at the stove so
> long each time...Thanks...Sharon

Reheated risotto loses consistancy, lacking the mouth feel that risotto
right off the stove has. I have no idea how it freezes, having never
attempted it. Some make it in a pressure cooker to avoid the long
stirring time. I'll eat leftover risotto, typically for breakfast, but
it just isn't the same.

Jessica

biig wrote:
> Has anyone frozen or reheated risotto? I would like to make a large
> batch so we can have it several times without standing at the stove so
> long each time...Thanks...Sharon

I don't know much about reheating it (I have done it but it never tasted
as good on the first day). However, there might be ways to reduce your
time at the stove. More and more often, I hear you don't need to stir
*constantly*. It's okay to not stir it much at all.

And maybe it woudl work to cook a large batch and *just before* it is
truly vooked, take it the part you want to reserve. So that reheating
equates finishing cooking it, rather than overcooking. But I've never
done that. Might eb worth an experiment, though.

jake wrote:
> However, there might be ways to reduce your
> time at the stove. More and more often, I hear you don't need to stir
> *constantly*. It's okay to not stir it much at all.

I have a recipe for Oven-baked risotto which works very well - not as
authentic or quite the same as proper risotto, but may be worth
consideration especially if you are making large amounts. If you would like
details, I'll post.

This recipe does reheat well, it comes from a recipe book which recommends
making double the amount and using what's left over to stuff bell peppers
the next day.
--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK

"EastneyEnder" > wrote in message
...
> jake wrote:
>> However, there might be ways to reduce your
>> time at the stove. More and more often, I hear you don't need to stir
>> *constantly*. It's okay to not stir it much at all.
>
> I have a recipe for Oven-baked risotto which works very well - not as
> authentic or quite the same as proper risotto, but may be worth
> consideration especially if you are making large amounts. If you would
> like
> details, I'll post.
>
> This recipe does reheat well, it comes from a recipe book which recommends
> making double the amount and using what's left over to stuff bell peppers
> the next day.
> --
> Sue in Portsmouth,
> "Old" Hampshire,
> "Old" England, UK
>
Thank you, Sue, for your offer. I would like you to post your recipe.
Dee Dee

"jake" > wrote in message
. nl...
> biig wrote:
>> Has anyone frozen or reheated risotto? I would like to make a large
>> batch so we can have it several times without standing at the stove so
>> long each time...Thanks...Sharon
>
> I don't know much about reheating it (I have done it but it never tasted
> as good on the first day). However, there might be ways to reduce your
> time at the stove. More and more often, I hear you don't need to stir
> *constantly*. It's okay to not stir it much at all.
>
> And maybe it woudl work to cook a large batch and *just before* it is
> truly vooked, take it the part you want to reserve. So that reheating
> equates finishing cooking it, rather than overcooking. But I've never
> done that. Might eb worth an experiment, though.

Microwave risotto is easy and every bit as good as the stovetop variety.
Search past messages in this group for info and recipe.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" > ha scritto nel messaggio
...
> "jake" > wrote in message
> . nl...
>> biig wrote:
>>> Has anyone frozen or reheated risotto? I would like to make a large
>>> batch so we can have it several times without standing at the stove so
>>> long each time...Thanks...Sharon
>>
>> I don't know much about reheating it (I have done it but it never tasted
>> as good on the first day). However, there might be ways to reduce your
>> time at the stove. More and more often, I hear you don't need to stir
>> *constantly*. It's okay to not stir it much at all.
>>
>> And maybe it woudl work to cook a large batch and *just before* it is
>> truly vooked, take it the part you want to reserve. So that reheating
>> equates finishing cooking it, rather than overcooking. But I've never
>> done that. Might eb worth an experiment, though.
>
> Microwave risotto is easy and every bit as good as the stovetop variety.
> Search past messages in this group for info and recipe.

I don't see the utility to make a risotto in MW: it takes the same cooking
time of the "stovetopo variety". Don't you think so?
Pandora
>
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>

On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?

>
> "Peter Aitken" > ha scritto nel messaggio
> ...
>> "jake" > wrote in message
>> . nl...
>>> biig wrote:
>>>> Has anyone frozen or reheated risotto? I would like to make a
>>>> large
>>>> batch so we can have it several times without standing at the stove
>>>> so long each time...Thanks...Sharon
>>>
>>> I don't know much about reheating it (I have done it but it never
>>> tasted as good on the first day). However, there might be ways to
>>> reduce your time at the stove. More and more often, I hear you don't
>>> need to stir *constantly*. It's okay to not stir it much at all.
>>>
>>> And maybe it woudl work to cook a large batch and *just before* it is
>>> truly vooked, take it the part you want to reserve. So that reheating
>>> equates finishing cooking it, rather than overcooking. But I've never
>>> done that. Might eb worth an experiment, though.
>>
>> Microwave risotto is easy and every bit as good as the stovetop
>> variety. Search past messages in this group for info and recipe.
>
> I don't see the utility to make a risotto in MW: it takes the same
> cooking time of the "stovetopo variety". Don't you think so?
> Pandora

Some people seem to prefer it because there is little or no stirring
involved and all liquid is added at once.

I haven't tried, but I don't see how you could get the same creamy yet al
dente texture as with the traditional method.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > wrote in message
...
> On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?
>
>>
>> "Peter Aitken" > ha scritto nel messaggio
>> ...
>>> "jake" > wrote in message
>>> . nl...
>>>> biig wrote:
>>>>> Has anyone frozen or reheated risotto? I would like to make a
>>>>> large
>>>>> batch so we can have it several times without standing at the stove
>>>>> so long each time...Thanks...Sharon
>>>>
>>>> I don't know much about reheating it (I have done it but it never
>>>> tasted as good on the first day). However, there might be ways to
>>>> reduce your time at the stove. More and more often, I hear you don't
>>>> need to stir *constantly*. It's okay to not stir it much at all.
>>>>
>>>> And maybe it woudl work to cook a large batch and *just before* it is
>>>> truly vooked, take it the part you want to reserve. So that reheating
>>>> equates finishing cooking it, rather than overcooking. But I've never
>>>> done that. Might eb worth an experiment, though.
>>>
>>> Microwave risotto is easy and every bit as good as the stovetop
>>> variety. Search past messages in this group for info and recipe.
>>
>> I don't see the utility to make a risotto in MW: it takes the same
>> cooking time of the "stovetopo variety". Don't you think so?
>> Pandora
>
> Some people seem to prefer it because there is little or no stirring
> involved and all liquid is added at once.
>
> I haven't tried, but I don't see how you could get the same creamy yet al
> dente texture as with the traditional method.
>
> --
> Wayne Boatwright *¿*

I've not done in the microwave, but to me it would be about the same as
making it in a rice cooker.
I hope poster will post the oven method, as I have made polenta in the oven
and it is good. Stirring once.
Dee Dee

Wayne Boatwright wrote:
>
> On Thu 15 Dec 2005 11:37:56p, Thus Spake Zarathustra, or was it Pandora?
>
> >
> > "Peter Aitken" > ha scritto nel messaggio
> > ...
> >> "jake" > wrote in message
> >> . nl...
> >>> biig wrote:
> >>>> Has anyone frozen or reheated risotto? I would like to make a
> >>>> large
> >>>> batch so we can have it several times without standing at the stove
> >>>> so long each time...Thanks...Sharon
> >>>
> >>> I don't know much about reheating it (I have done it but it never
> >>> tasted as good on the first day). However, there might be ways to
> >>> reduce your time at the stove. More and more often, I hear you don't
> >>> need to stir *constantly*. It's okay to not stir it much at all.
> >>>
> >>> And maybe it woudl work to cook a large batch and *just before* it is
> >>> truly vooked, take it the part you want to reserve. So that reheating
> >>> equates finishing cooking it, rather than overcooking. But I've never
> >>> done that. Might eb worth an experiment, though.
> >>
> >> Microwave risotto is easy and every bit as good as the stovetop
> >> variety. Search past messages in this group for info and recipe.
> >
> > I don't see the utility to make a risotto in MW: it takes the same
> > cooking time of the "stovetopo variety". Don't you think so?
> > Pandora
>
> Some people seem to prefer it because there is little or no stirring
> involved and all liquid is added at once.
>
> I haven't tried, but I don't see how you could get the same creamy yet al
> dente texture as with the traditional method.
>
> --
> Wayne Boatwright *¿*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!

Thanks to all who replied. I may try the micro version, but I'll do
the stove top version first....Sharon

"Pandora" > wrote in message
...
>
> I don't see the utility to make a risotto in MW: it takes the same cooking
> time of the "stovetopo variety". Don't you think so?
> Pandora
>>

You don't have to stir.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" > ha scritto nel messaggio
...
> "Pandora" > wrote in message
> ...
>>
>> I don't see the utility to make a risotto in MW: it takes the same
>> cooking time of the "stovetopo variety". Don't you think so?
>> Pandora
>>>
>
> You don't have to stir.

Oh! i thought you were speaking only of the boiled rice?
In your case, I have never tried to make risotto in MW. I don't know if it
come good as the fire one. And another thing: how do you know how much
water you have to put inside? The risk is you put too much water !
Cheers
Pandora
>
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>

biig wrote:
>
> Has anyone frozen or reheated risotto? I would like to make a large
> batch so we can have it several times without standing at the stove so
> long each time...Thanks...Sharon

personally, I've never ever had good luck with any sort of leftover risotto. I
love it, I don't make it too often but when I do it's worth it (even if it is
a pain).

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!