Will it ruin a risotto if I make it a couple of hours in advance then reheat?

[berri]

I need to take a dish to a new mum, but I need to cook it while my DS is asleep and then drive to her place later on - think it'll be ok, perhaps add a little milk when I get there?

Or is that a bonkers idea?

No, it'll be fine. I'd add stock or maybe creme fraiche rather than milk, but a bit of liquid and a stir and it'll be fine.

No,it'll be fine. I loved the people who cooked for me when I had brand new babies.

Thanks both :)

It'll be absolutely fine - just bear in mind rice develops evil bacteria if not stored properly and reheated well, so make sure you chill it quickly and reheat within 24hrs. When reheating, add plenty water and bring to a proper simmer for at least 2 mins.

I wish you were my friend

Ah Muslin, if you're close enough I'll make you a portion too

Tbh I wouldn't. Maybe if it was just a family supper but not something to take to a friend, especially as it would be rubbish if she got ill from it.

What about a lasagna instead? Or whatever you were going to put in the risotto with jacket potatoes/in a pie instead?

I think you'd have to be careful to take it off the heat five minutes before its done, then sort of finish it off later rather than just reheating it, which I would imagine would turn it to mush.

Yes it will ruin it, risotto is served just on the point where the nuttiness of the rice is turning. It's not even an acceptable restaurant dish for this reason unless you happen upon a proud chef.
It will be gloopy and stodgy but ok for making into those risotto-ball things the next day. (Which are delicious)

Stopping it 5 mins before doesn't stop it cooking though, as soon as you reheat it it will be overcooked.
I am verrryryryryry fussy about risotto as you can probably tell.

You can cook a risotto up until the point when you start adding stock (so you have just done the "tostare il riso" stage. Then take off the heat and leave a couple of hours. Then add the hot stock etc and continue.

I actually think risotto is often nicer done with this break in the middle!

Restaurants (very good Italian ones) make risotto this way, btw!