"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