Can I reheat risotto? Please advise!

[Joso]

Planning to make risotto in the afternoon and reheat to be served around eight. Is that ok? Am thinking you have to be a bit careful with reheating rice!

I used to make risotto and freeze small portions as spare meals for ds. You can reheat it (carefully as you say!) but the consistancy isn't as nice. I think I'd make it in evening if at all possible.

my dh is a chef and he says yes you can reheat it. reheat it in a pan. he said if it goes to thick add a little cream/milk/veg stock. make sure it is piping hot. hope that helps

Rice advice from food standards agency :

I've heard that reheating rice can cause food poisoning. Is this true?

It's true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem ? it's the way the rice has been stored before reheating.

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.

Remember that when you reheat any food, you should always check that it's steaming hot all the way through, and avoid reheating more than once.

Just to add, that's a copy and paste from their website, not me that put in the patronising last line about not reheating more than once...

As long as you've got it in the fridge pronto, as AnAuntie says, the best thing to do with leftover risotto is to roll it into balls when cold, then coat in flour/egg/breadcrumbes and fry it. It is SO delicious, it's worth making risotto for in the first place