should I reheat my risotto or will it be better to time it so it's ready when my osso bucco is done?

Question

I am making risotto to go with my osso bucco, and should I time it to be done at the same time, or can I hold it at temp, or reheat it? (and if I should reheat, what would be the best method?)

Answer 1

You need to time the risotto to be ready at the same time (or within say 10 minutes) of the osso bucco. Because the risotto will continue to absorb the moisture as it sits, if you allow to to stand for more than 10 minutes it will begin to get gummy instead of creamy and delicious. Refrigerating the leftover risotto as soon as possible will help stop some of that absorption, and reheating any leftovers is best done in a microwave. But to serve it at it's best, it needs to be freshly made.

Answer 2

Risotto is way better when you eat it at the time it gets finished. Sorry, but I think you need to time it so everything's done at the same time. You will have a lot of flexibility with the osso bucco, so this shouldn't be too much of a problem.

Answer 3

I use a four cheese risotto for my osso bucco...

I keep it covered after its done and add a little hot chicken stock to it to keep it moist...Otherwise it will turn into a thick sludge...

And put some grated parmigian on it too..fresh!

Im hungry now...

UPDATE: What kind of bread? I have a boule ready to go!

You can get anything you want at Smitty's restaurant

Answer 4

It is always best (when feasible) to have dishes be ready at the same time. If not, don't reheat, keep the finished risotto in the oven on low to keep warm, until everything is ready to go.

Answer 5

I would wait and serve it hot not reheated

Answer 6

What Smitty said, and Butler? what time do we eat? I have a case of White Wine right here. Smitty bring some Crusty Bread

Answer 7

hi ,,,,,hi,,, reheat