Risotto for 2 or 3?

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Vermin8

Cook
Joined
Nov 19, 2008
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70
Location
Northern VA
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?
 
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.
 
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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