Suggestions for menu -- dinner for 6

[Anonymous]

Anonymous wrote:Thanks everyone! I did roast chicken and it was an awesome time.

Well done! Did you roast it from scratch or start with a rotisserie bird? I might go out and grab a whole chicken since they are still on sale from the holidays. (sick of ham)

[Anonymous]

Anonymous wrote:Thanks everyone! I did roast chicken and it was an awesome time.

Were you still able to relax and visit, or did you have to keep stirring the risotto??

[Anonymous]

Anonymous wrote:

Anonymous wrote:Thanks everyone! I did roast chicken and it was an awesome time.

Were you still able to relax and visit, or did you have to keep stirring the risotto??

I was wondering this…if not how do you keep it nice? I have always veered off risotto for parties for this reason.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Thanks everyone! I did roast chicken and it was an awesome time.

Were you still able to relax and visit, or did you have to keep stirring the risotto??

I was wondering this…if not how do you keep it nice? I have always veered off risotto for parties for this reason.

Not the op but I recently served risotto for a dinner party. You can cook it 75% of the way in advance (so 3c of broth for example instead of the full 4), then put it into a thin layer on a baking sheet and into the fridge to stop the rice from cooking further. Then you just cook it in the final 25% cup of liquid right before serving.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Thanks everyone! I did roast chicken and it was an awesome time.

Were you still able to relax and visit, or did you have to keep stirring the risotto??

I was wondering this…if not how do you keep it nice? I have always veered off risotto for parties for this reason.

Not the op but I recently served risotto for a dinner party. You can cook it 75% of the way in advance (so 3c of broth for example instead of the full 4), then put it into a thin layer on a baking sheet and into the fridge to stop the rice from cooking further. Then you just cook it in the final 25% cup of liquid right before serving.

I’m going to try this. (I’m not OP). I love risotto and always do it well when it’s just my family but have messed it up the few times I’ve tried to do it for company. I think the extra pressure or distraction makes me screw up the timing.