Made too much risotto? Here's expert advice on handling leftovers to preserve that signature creamy texture.
Avoid freezing risotto, as it ruins the delicate structure that defines its appeal. Store leftovers in the fridge and reheat the next day by stirring in a bit more stock, wine, or even boiling water if that's all you have.
Keep stirring until fully heated through. Taste frequently to check the consistency – it may need adjustments.
Truthfully, reheated risotto rarely matches the original. For superior results, transform leftovers into arancini risotto balls, like this recipe from Uit Pauline's Kitchen.
