In need of some clarification.

magicstrawberry

I'm sorry if this is a silly question but its the first time we have really used it.

We made some really tasty mushroom rissotto the other day & the recipe we adapted uses creme fraiche but only one tbsp but comes in a 200ml tub.

I wanted to ask as I would like to avoid wastage can I bulk freeze the risotto & it will taste ok? or the creme fraiche? or would it be easier to just use something instead of it.

Thanks in advance

redfox

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thriftwizard

Well, I've frozen risotto in portions many a time and given it to my husband to take into work for lunch (they have a microwave for reheating stuff) and he's never complained; believe me, he would! I don't think I've ever frozen creme fraiche (feeding hordes here, usual problem is that tubs aren't big enough!) but I can't see any reason why not. See whether there's one of those "suitable for freezing" snowflakes on the tub. I expect someone who really knows will be along in a minute!

camelot1001

I have tried freezing risotto and found that the rice 'blows' so the rice has lost its bite. Not sure about the creme fraiche.

Honey_Bear

Someone else asked about freezing risotto recently, and quite a few people advised against it on the grounds that rice that is not cooled quickly enough can cause serious food poisoning. I agree with the possible food poisoning thing, and Camelot is right, the rice does blow when you freeze it, so the texture is softer afterwards. Having said all of that, I freeze it all the time and it's a terrific instant meal when OH is away and I can't be bothered to cook just for myself. Regarding the creme fraiche, if it was reduced or low fat, it might split, but the flavour will be unimpaired. If it were full fat, it will be absolutely fine.

magicstrawberry

Thank you for the replies, I thought it would be as you've said but needed some clarification. Does anyone use something different to just thicken the consistency?

jenniewb

Not a pro or anything so there may well be a better way to deal with this.

In terms of thickening, try corn-flour which is generally a tasteless thickener. Or you could try adding (when reheating to boiling point if cooking from frozen) some vegetables which like to absorb liquid such as (pre grilled) aubergines or courgettes, don't forget to add a pinch more seasoning whatever you do though as it will taste more watered-down as a result of adding more ingredients.

emmaneni

In terms of using up the creme fraiche when I was a student we invented a recipe that was scrummy.

Fry some pork (add onion, garlic and veg if you want). Add creme fraiche and soy sauce until it turns a light brown colour. Taste until you get a flavour intensity you like. Done. So quick and simple.

BAGGY

I use creme fesh all the time and try to find recipes that use the rest of the pot up. Pork steaks in mustard sauce is nice - fry the steaks, add mustard and CF and a bit of water/milk to make the sauce runnier. I add it to spag bol. In my opinion it's not a great deal different to mascapone. You can use it for carbonara too. Think youghurt or cream. If you use those CF works too. (It's also nice with fruit for desert.)