Make ahead Risotto

By lromito

Ingredients

• 1 1/2 cup Arborio Rice
• white wine
• chicen broth

Details

Servings 4

Preparation

Step 1

Prepare your rsotto according to your recipe, but use only 3 1/4 cups liquid. Reserve 1 3/4 cups for when you are ready to finish. Cook on medium low het for 16 minutes according to your recipe

After 16 minutes, remove rice from heat. If you are going to use it within the hour, just slide it to the back of the stove, not heat, and let it sit. If you are making well in advance, place in a shallow pan and cover. Refridgerate until ready to serve. The rice can be prepared to this point 3 days ion advance.

When ready to serve: remove from refridgeerator and bring to room temp. Heat remaining liquid in wide pot: heat to simmer over medium high heat. Reduce to medium and add cooked risotto. Stir with a wooden spoon until liquid is absorbed and the rice is done cooking, approx. 4 to 5 min. or until rice is tender. Add remaining butter cheese, salt and pepper to taste.