Posted by Barbara on 4/2/2008, 7:46 am
24.251.205.93
I have a recipe for risoto stuffed whole cornish hens. It calls for just undercooking the risoto, stuffing the hens and baking at 400 for 50 - 60 minutes. I would like to convert it to make ahead and to feed 24 people. I would like to spread the risoto in a large serving dish, place quartered pieces of cornish hen on top, brush with the marinaide and bake. My problem is will the risoto dry out and how can I avoid that? And what temp should I bake quartered pieces at and for how long? Any suggestions/help will be much appreciated.
Barbara
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