Can / Do you make risotto in advance?

[YorkshireTeaGold]

Hello - does anyone make risotto in advance and, if so, how?

Am having someone over for dinner who's a risotto fan but I don't want to be tied to the hob for half an hour... was thinking I could cook before they came and then microwave it or is that a terrible idea? (sounds terrible now I've typed it out loud) or do any of those oven risottos come out ok?

Thanks mumsnetters!

It will go stodgy. Look for recipes for oven baked risottos and try one of them. The you can do all the prep before.

My aunt made us a risotto in the afternoon for our tea in the evening. It was vile, inedible tbh. Try an oven baked one!

Delia's oven baked mushroom risotto is delicious, you could adapt by adding pancetta or something similar if you want a meat one

agree with NatashaBee. My sis has made it in the slow cooker and loved it

No, it's not nice.
Do oven baked one.

www.bbcgoodfood.com/recipes/2818/ovenbaked-risotto-

this one v easy and delicious

ohh thanks all good advice and so speedy! I suspected as much, good tip re Delia, I've just found her oven-baked risotto carbonara which sounds lovely.

Will have with salad and garlic bread as you can never have too many carbs...

I really must get a slow cooker, that sounds really easy and yummy

I don't mind it reheated, but I hate risotto el dent or whatever it's supposed to be. Just seems to be an excuse for restaurants not bother cooking it properly

Im not a risotto fan so my advice may be moot but I make a microwave butternut squash one (search BBC recipes) that needs no stirring. I then freeze leftovers for meals for ds and dh. I've had a few friends be very complimentary about it even after freezing/reheating. My trick is to roast the halved butternut with garlic cloves ( in their skins) and olive oil on the cut surface and add that to the risotto.

I had heard that the practice in most Italian restaurants is to make up a huge pan of risotto "base" and then finish it off with the required flavourings e.g. mushroom, seafood etc when the customer orders it - makes sense, they couldn't stand there stirring each individual order for twenty minutes.

Maybe you could try something similar.