"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