Parsley Risotto; cooking ahead and an update

I decided to make risotto for my dinner party.

Then I had to figure out how to make it without spending too much time in the kitchen, stirring and minding it. Even without constant stirring (which. as you all know, is totally unnecessary) it still needs to be monitored.

A little bit of research and I had the answer. I must say, it worked perfectly and is so simple:

After adding roughly 2/3’s of the liquid I covered it and took if off the heat. I also covered the remaining chicken stock and left it on a very low heat.

When I was ready to finish, after we had eaten the first course, I put the risotto back on medium heat added most of the still hot chicken stock and stirred vigorously. I let it cook, stirring occasionally, while I put the finishing touches on the rest of the dinner. I did add the rest of the stock, after tasting. Just before serving I stirred in the parsley, then the Parmesan.

It was perfect.

I had it off heat for about 30 minutes. According to my research, one can prepare it up to that point even a day ahead of time but if it’s going to be paused for more than an hour or so it should be refrigerated. I have no idea how long it would take to finish if it was cold. Mine was still hot.

This recipe is for two, as usual.

The recipe, Parsley Risotto, has been updated, nutrition information added, and re-posted here: Parsley & Leek Risotto.

Along with the risotto I finished the carrots, which had been boiled for 10 minutes earlier in the day. I just put them in a large skillet with butter, olive oil, salt and pepper and fried them, tossing frequently. Added salt and pepper and was done.

I made the Veal Marsala just before our guests arrived. I put it on a platter with the mushrooms and sauce, covered it with foil and kept it warm in the oven at a low temperature.

For the peas – I fried the leeks and Prosciutto earlier and just left them in the skillet. I used frozen peas, which I allowed to thaw (mostly). I turned the heat up under the skillet and added the peas for a few minutes to finish.

And that was how I made my mostly do-ahead dinner party.

This is what mon mari has been working on this week: our well.

It has a pump, which is broken, but we may actually get it fixed. There is water in it.


The exterior was getting a bit crumbly so he started patching and repairing.

He decided it would look nicer with stones around it so has started building a frame.

Amazing how much little stuff gets done with a broken mower.

We don’t know when the mower will be fixed.

But he did find a place on line that will rent goats for a euro a day….

Last update on February 1, 2023

5 thoughts on “Parsley Risotto; cooking ahead and an update”

  1. That’s funny…the little things that get done when you can’t do the big stuff. I have that same thing going on here half the time.

    There are several recipes for risotto in the slow cooker and on, many have 5 star ratings with lots and lots of ratings. I haven’t tried it yet but I think I’m going to on a night when it’s just the two of us. That way, if it’s not as spectacular as it’s supposed to be, I won’t have to be ashamed…

  2. nightsmusic, I haven’t tried the slow cooker, either…. maybe next winter LOL

    Zoomie, I really don’t need goats – besides, I’m told sheep are better. ‘-)

    Kate, just for the puppies,,,, maybe I could get cats, too

    Ina, I was very happy with how it worked out. Good to know.

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