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Old 01-24-2009, 11:35 AM   #1
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Risotto for 2 or 3?

Most risotto recipes are for 6-8. If I want to make less servings at a time anything I should consider past halving (or thirding) all the ingredients?
EG, use a smaller pan but if you half the recipe, you should half the surface area of the pan (don't half the diameter - I did the math on this and if you use a 10" pan for a full recipe, if you half it, 7" pan will have half the surface area so use something close to that).
Anything else I should consider?

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Old 01-24-2009, 01:04 PM   #2
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You can make less risotto but risotto is one of those things where its just as easy to make alot as a little... consider making the whole recipe and saving the leftovers for Arancini - Wikipedia, the free encyclopedia

dont really have a recipe for you just sort of make em by feel but if you google you will find plenty
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Old 01-24-2009, 08:03 PM   #3
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Quote:
Originally Posted by Vermin8 View Post
Most risotto recipes are for 6-8. If I want to make less servings at a time anything I should consider past halving (or thirding) all the ingredients?
EG, use a smaller pan but if you half the recipe, you should half the surface area of the pan (don't half the diameter - I did the math on this and if you use a 10" pan for a full recipe, if you half it, 7" pan will have half the surface area so use something close to that).
Anything else I should consider?

Your thoughts sound right on. No reason you can't make less using a smaller pan. I have also found leftover risotto is passable reheated the next day.
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Old 01-26-2009, 01:31 PM   #4
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Thanks to both of you.
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Old 01-26-2009, 01:37 PM   #5
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I don't like reheated risotto. But you can wad a piece of mozzy in some of yesterday's rosotto, form it into a patty and pan fry it. Your arteries won't thank you, but your taste buds will =)
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Old 01-27-2009, 06:51 AM   #6
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Stupid question - what's a mozzy?
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Old 01-27-2009, 11:21 AM   #7
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Mozzarella
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Old 01-27-2009, 11:31 AM   #8
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Mozzarella
heheheheheheh
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