Risotto is a labor of love, so make a lot of it but can you reheat risotto?
To make the best risotto, you really have to nurse the arborio rice while it is cooking to achieve the perfect silky texture with a slight bite to the rice.
The contrast in textures is what makes risotto so lovely to eat. However, you might be wondering if that texture is lost when you reheat leftover risotto.
To be honest, the texture does change a little. However, the flavors have had a chance to really enhance the rice overnight. There is no reason you can’t reheat risotto and enjoy it.
Let’s explore the different methods you can reheat risotto and interesting things you can do with the leftovers.
Microwave Method to Reheat Risotto
To reheat risotto in the microwave, you will need to add a little bit of stock or broth to the leftovers, just enough to moisten the rice.
Place the risotto in a microwave proof bowl. Add a few tablespoons of broth until the risotto loosens up just a little. You aren’t making soup.
Place the bowl inside the microwave and cook for up to 4 minutes on medium-high.
No two microwaves are alike, so you do need to check the rice every 1.5 minutes and give it a good stir so it heats evenly.
Serve the hot risotto with a bit of parmesan cheese grated over the top.
Sauté Method to Reheat Risotto
Place your cold risotto in a sauté pan over medium heat. Add a little bit of broth, stock, or water to just loosen the rice.
Bring the risotto to a simmering boil. Stir a few times, and pull the risotto off the heat as soon as it is heated through and steaming.
Place the risotto on a serving platter and top with a dollop of butter, and fresh herbs, such as parsley or thyme leaves, and a little freshly cracked black pepper. The herbs really bring new life to reheated risotto.
A very popular dish in Italy is arancini di rosi. This is basically leftover risotto rolled into balls and deep fried. Here is a recipe:
- Vegetable oil
- 2 whole eggs, beaten
- 2 cups leftover risotto at room temperature
- 1/2 cup grated parmesan cheese
- 1-1/2 cups seasoned breadcrumbs, divided in half
- 2 ounces mozzarella cheese, cut into 1/2 inch cubes
1. In a deep pot over medium heat, pour vegetable oil to a depth of 3 inches. Heat to 350°F while you prepare the rice balls.
2. In a large bowl, mix together the eggs, risotto, parmesan cheese, and half of the breadcrumbs. Place the remaining breadcrumbs in a shallow bowl. Using 2 tablespoons of the mixture, roll the rice into balls. Stuff the center of each with a cube of mozzarella and cover it with the rice. Roll each ball in the breadcrumbs to coat.
3. Working in batches, place the balls in the hot oil with a slotted spoon. and fry until golden brown and heated through, approximately 4 minutes. Use the same spoon to remove the arancini. Drain on paper towels. Season with salt while still hot and serve.
If you are wondering can you reheat risotto, the answer is yes. Risotto takes a little effort and nurturing to prepare.
It is worth the time and it makes sense to cook up a large batch so that you can have this delicious rice dish for a couple of meals.
Just store the extra risotto in an airtight container in your refrigerator until ready to reheat.