Foodies- Can I "fix" a risotto?

Re: Foodies- Can I "fix" a risotto?

• uncannycanuck

  October 2009

  I would try.

  Of course, I am lazy and only make microwave risotto, so my advice is suspect.
  

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• DarcyLongfellow member

  

  October 2009

  I don't see why that wouldn't work.  If you were still in the process of making it, and it were crunchy, that's how you'd fix it.  I don't think sitting in the fridge overnight would change anything.  Good luck!

  Apparently the doll needed a time out...

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• MsBlake member

  October 2009

  I personally would just eat it and learn from the mistake the next time you make it if it is already really yummy. You can try, but I always tend to suck it up if I like everything else about something b/c I still want to be able to eat it. lol

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• yeah4me

  October 2009

  You won't be any worse off if you try it!
  

  7/21/2007
  
  
  
  
  
  Deductive reasoning isn't a conservative or liberal attribute. ~epphd

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• pastrypuff9000

  October 2009

  Yes, that will fix it.  Keep adding liquid and cooking it out until it is tender.  Make sure the liquid it hot when you add it.

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• irishdancer member

  October 2009

  Okay I'll try it.  It's just so much stirring!  I didn't want to invest the time if someone knew from experience that it would just turn into a gummy, crunchy mess.

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• Foodielicious

  October 2009

  FWIW, risotto doesn't need as much stirring as they would have you believe.

  Make sure your broth is warm as you add it.  And then especially in the beginning, I'll add a cup stir it in and wander off for a minute or two while it simmers lightly then come back and give it a quick round, do something else, you get the idea.  It certainly doesn't need constant stirring.

  It's going to be pretty stiff out of the fridge, I'd add just a little broth to it to warm it up then add more to get more liquid in there and cook it up.

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• irishdancer member

  October 2009

  Foodielicious:

  FWIW, risotto doesn't need as much stirring as they would have you believe.

  Make sure your broth is warm as you add it.  And then especially in the beginning, I'll add a cup stir it in and wander off for a minute or two while it simmers lightly then come back and give it a quick round, do something else, you get the idea.  It certainly doesn't need constant stirring.

  It's going to be pretty stiff out of the fridge, I'd add just a little broth to it to warm it up then add more to get more liquid in there and cook it up.

  Good to know!  I did add the broth hot, I just ran out.  I probably needed about a cup and a half more.  It was really good though, despite the crunchiness.  I'll definitely make it again.

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• Charlzzz newb

  

  July 2015 edited July 2015

  When my Risotto is too 'crunchy", I always put the Risotto in a Microwavable Bowl cover with Plastic Wrap and finish cooking in the Microwave, setting 50% at 5 Minute intervals, stirring and testing until desired Texture. Works, for me at least every time!! 

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