I've cooked risotto in quantities ranging from enough for a dinner for two (and it's not easy to cook that little risotto), to hotel buffets for 400+ diners. Here's a few tips I've picked up:
- Have the stock hot before adding to the pan. If you're making saffron risotto (always a crowd-pleaser), let the saffron strands steep in the stock as long as possible before using it. Stock should be just below a simmer ... and please use stock, NOT water.
- Always use a wooden spoon. If you don't have a wooden spoon, refrain from making risotto until you've acquired one. Know that if you use a metal spoon, the kernels will break up and form crunchy fragments that don't release their starches properly. I learned this the hard way, in a big hotel, when trying to get the lunch buffet out.
- Risotto should not be cooked to quickly or too slowly. At too high of a heat, the liquid boils off before it can cook the rice. At too low of a heat, the mix just sits there.
- I have it on good authority that Carnaroli rice is superior to Arborio, but I've had good results with both.
... And if you have questions or comments, contact me at Chef Dan Leff Catering, Inc.
