I am feeding a party of 12-14 Sat night using the shrimp risotto with basil from Epi recipe. I will double it and was wondering it I should plan on doubling the time?http://www.epicurious.com/recipes/food/reviews/107841?pg=7
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ISO: Question about doubling risotto recipes...
- Thread starter denice
- Start date
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Here is my menu: Shrimp risotto-any suggestions?
Shrimp risotto with babay spinach and basil
Peel and eat shrimp
Bacon wrapped shrimp with rosemary and stilton
butterflied shrimp with fresh herbed bread crumbs
tossed salad
spinach salad
bread
vege tray
still pondering dessert which this crowd is not that fond of.... maybe fruit with fresh whipped cream...
Shrimp risotto with babay spinach and basil
Peel and eat shrimp
Bacon wrapped shrimp with rosemary and stilton
butterflied shrimp with fresh herbed bread crumbs
tossed salad
spinach salad
bread
vege tray
still pondering dessert which this crowd is not that fond of.... maybe fruit with fresh whipped cream...
luisa_calif
Well-known member
Is this a "Shrimp Tribute" ? A theme dinner?
luisa_calif
Well-known member
Use a bigger pan, time shouldn't double but may be a little longer depending on your pan width.
I find that when I make a whack of risotto, as I do do because I'm too lazy to stand over the
element again the next day, I use about the same amount of time. But that will vary depending on how well cooked you like your rice.
I would also think that 1.5 cups of rice will take about 20-25 minutes, but 3 cups will probably be no more than 30 minutes. Just use a pan that has a larger surface area over the heat but will still give you enough depth to keep stirring as you will have LOTSA rice in there.
I love risotto, make it often and am now less likely to complain about the time. There are just so many ways to make it wonderful.
Good luck.
BTW...instead of doubling the oil, you could use 2 T. butter, 2 oil. Might be tastier.
element again the next day, I use about the same amount of time. But that will vary depending on how well cooked you like your rice.
I would also think that 1.5 cups of rice will take about 20-25 minutes, but 3 cups will probably be no more than 30 minutes. Just use a pan that has a larger surface area over the heat but will still give you enough depth to keep stirring as you will have LOTSA rice in there.
I love risotto, make it often and am now less likely to complain about the time. There are just so many ways to make it wonderful.
Good luck.
BTW...instead of doubling the oil, you could use 2 T. butter, 2 oil. Might be tastier.
music-city-missy
Well-known member
Shouldn't be much different timing. However, I would.....
use a pan with more surface area. Risotto is one of those things that you can make a little ahead and keep warm and finish off just before serving but I also don't necessarily count on timing to be per recipe - it depends on the rice, humitidy and such - it's just a 'feel' sort of thing.
If you have any left over - make sure to chill it and make arancini di riso - your kids will LOVE them! I have to make risotto just to make these for DD
use a pan with more surface area. Risotto is one of those things that you can make a little ahead and keep warm and finish off just before serving but I also don't necessarily count on timing to be per recipe - it depends on the rice, humitidy and such - it's just a 'feel' sort of thing.
If you have any left over - make sure to chill it and make arancini di riso - your kids will LOVE them! I have to make risotto just to make these for DD