Leftover Risotto ....

[Crystaltips]

I have made enough mushroom risotto to feed an army ..... does it keep ??

Thanks

i wouldn't have thought so.

DH also says no, neither carnaroli nor arborio (sp) rice keep at all.

As long as it's freshly made and therefore only heated once you could freeze it I'm sure. I've done it many times. It's only like freezing rice.

Just make sure when it's defrosted and reheated it's piping hot

I always keep rice and even freeze it and have never had a problem. I think there is a specially nasty strain of bacteria that thrives on rice, exp in situations where it has been kept warm for a long time (eg in a restaurant). I think as long as your kitchen is clean and you follow sensible hygiene there is no need to worry too much. However that is just my (unqualified) opinion.

Another idea is to make little patties and fry them up, yummy! I never seem to have risotto left over no matter how much I make, so have never made this, but had it in a restaurant once and it was sooo good!

When we have leftover risotto I make little patties the next day - just press them into fishcake-types shapes and fry in a bit of oil.

I make risotto in the summer, cool it down, then fry it into a big frittata like pattie, and then eat it cold with salad the next day. I always cool the rice down and make sure it is stone cold before refrigerating. I'm still alive!

Nigel S recommends stuffing leftover risotto balls with a bit of mozzarella

dribble

I really should be having cabbage soup - as I need to lose weight .... what the hell !!!

If you make the risotto balls filled with mozzarella, make sure you add a beaten egg to bind the rice with, otherwise they will disintegrate when you fry them. They are absolutely delicious, by the way, and worth making extra risotto for just to have them the next day.

I never keep it