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(Home Cook World)   What are your favorite ways to use up leftover risotto?   (homecookworld.com) divider line
    More: Interesting, Cooking, Risotto, leftover risotto, Frying pan, Cast-iron cookware, Cookware and bakeware, Parmigiano-Reggiano, Frying  
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240 clicks; posted to Food » on 16 Sep 2021 at 11:56 PM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



25 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-09-17 12:00:36 AM  
Sorry, leftover risotto goes in the trash. I love risotto, and it's unlikely I'll have any left over, but anything that doesn't get eaten will soon become a moldy paste, and that's not good for anything.
 
2021-09-17 12:17:34 AM  

We Ate the Necco Wafers: Sorry, leftover risotto goes in the trash. I love risotto, and it's unlikely I'll have any left over, but anything that doesn't get eaten will soon become a moldy paste, and that's not good for anything.


Huh?

I routinely keep risotto around for 3-4 days as I use it up leftovers, and have never once had it mold.

As TFA states, add a bit of broth (or water) to whatever you're reheating so it loosens up. Skillet or toaster oven both work fine. Also, a bit of your favorite vinegar variety helps to brighten it back up some.

And sure, it won't be as good as it was the night you made it, but it won't be bad. Certainly beats wasting food and having to cook again so soon if you don't feel like it or have the time.
 
2021-09-17 12:19:15 AM  
use it as a beauty facial mask?

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2021-09-17 12:23:36 AM  

olrasputin: We Ate the Necco Wafers: Sorry, leftover risotto goes in the trash. I love risotto, and it's unlikely I'll have any left over, but anything that doesn't get eaten will soon become a moldy paste, and that's not good for anything.

Huh?

I routinely keep risotto around for 3-4 days as I use it up leftovers, and have never once had it mold.

As TFA states, add a bit of broth (or water) to whatever you're reheating so it loosens up. Skillet or toaster oven both work fine. Also, a bit of your favorite vinegar variety helps to brighten it back up some.

And sure, it won't be as good as it was the night you made it, but it won't be bad. Certainly beats wasting food and having to cook again so soon if you don't feel like it or have the time.


I don't mind cooking, so I try not to make enough to have significant leftovers.

But even still, the problem with old risotto isn't getting it to 'loosen up' but to 'un-mush'. As the rice breaks down, the creamy, fluffy dish melts into a dull paste. I may be overstating the mold part, but it really is the perfect medium for mold and bacteria growth.

Now, it's definitely not something I'd cook every day. 20 minutes of constant attention is a pretty high requirement. But man, it's worth it (occasionally).
 
2021-09-17 12:29:29 AM  
Freeze and ration. Unless depressed  Do what I usually do with other foods when I'm depressed  gorge.
 
2021-09-17 12:30:32 AM  

We Ate the Necco Wafers: olrasputin: We Ate the Necco Wafers: Sorry, leftover risotto goes in the trash. I love risotto, and it's unlikely I'll have any left over, but anything that doesn't get eaten will soon become a moldy paste, and that's not good for anything.

Huh?

I routinely keep risotto around for 3-4 days as I use it up leftovers, and have never once had it mold.

As TFA states, add a bit of broth (or water) to whatever you're reheating so it loosens up. Skillet or toaster oven both work fine. Also, a bit of your favorite vinegar variety helps to brighten it back up some.

And sure, it won't be as good as it was the night you made it, but it won't be bad. Certainly beats wasting food and having to cook again so soon if you don't feel like it or have the time.

I don't mind cooking, so I try not to make enough to have significant leftovers.

But even still, the problem with old risotto isn't getting it to 'loosen up' but to 'un-mush'. As the rice breaks down, the creamy, fluffy dish melts into a dull paste. I may be overstating the mold part, but it really is the perfect medium for mold and bacteria growth.

Now, it's definitely not something I'd cook every day. 20 minutes of constant attention is a pretty high requirement. But man, it's worth it (occasionally).


Are you using Arborio?

I mean sure. The rice continues to absorb water and loses its bite, but my leftovers definitely retain individual rice grains instead of turning to paste.
 
2021-09-17 12:40:38 AM  
Arancini, or other types of risotto cake. Mix in a binder and grill/fry/etc.
 
2021-09-17 12:44:49 AM  

olrasputin: We Ate the Necco Wafers: olrasputin: We Ate the Necco Wafers: Sorry, leftover risotto goes in the trash. I love risotto, and it's unlikely I'll have any left over, but anything that doesn't get eaten will soon become a moldy paste, and that's not good for anything.

Huh?

I routinely keep risotto around for 3-4 days as I use it up leftovers, and have never once had it mold.

As TFA states, add a bit of broth (or water) to whatever you're reheating so it loosens up. Skillet or toaster oven both work fine. Also, a bit of your favorite vinegar variety helps to brighten it back up some.

And sure, it won't be as good as it was the night you made it, but it won't be bad. Certainly beats wasting food and having to cook again so soon if you don't feel like it or have the time.

I don't mind cooking, so I try not to make enough to have significant leftovers.

But even still, the problem with old risotto isn't getting it to 'loosen up' but to 'un-mush'. As the rice breaks down, the creamy, fluffy dish melts into a dull paste. I may be overstating the mold part, but it really is the perfect medium for mold and bacteria growth.

Now, it's definitely not something I'd cook every day. 20 minutes of constant attention is a pretty high requirement. But man, it's worth it (occasionally).

Are you using Arborio?

I mean sure. The rice continues to absorb water and loses its bite, but my leftovers definitely retain individual rice grains instead of turning to paste.


Not sure what I'm doing wrong. But then again, I'm not often in the situation described in the article.
 
2021-09-17 12:46:02 AM  
Kitten Moon
Youtube fZHnCDEqKJU
 
2021-09-17 1:06:17 AM  

nakmuay: Arancini, or other types of risotto cake. Mix in a binder and grill/fry/etc.


Yep, this is usually the best way to go. Fried risotto balls are ducking delicious. And I'm not against convection air frying, but I'm gonna need a citation on this quote from the article...

Air frying is a fantastic way to make a once 'indulgent dish' 100x healthier!


Risotto, however, is very easy to portion control just like any rice dish. So leftovers are rare unless you just make a shiat ton of it.

But while we're on the topic of leftovers, my absolute favorite repurposing has to do with leftover vegetable purées, mashed, or even just roasted vegetables. You can easily turn them into delicious gnocchi.
 
2021-09-17 1:09:12 AM  
Considering that I only ever make risotto when my kids around, the answer is that I give it to my kids.
/One vegan daughter and SIL, so...
 
2021-09-17 1:59:46 AM  
Use it to patch drywall. Liven up your tile grout. Papier maché. The uses are endless!
 
2021-09-17 3:03:26 AM  
With scallops and THE LAMB SAUCE!
 
2021-09-17 6:45:09 AM  
Typically I do aranci, but those pancakes look interesting for the next time.
 
2021-09-17 7:24:40 AM  
Malcolm in the Middle - Leftovers (S3E10 Cold Open)
Youtube StWKyVe73N8
 
2021-09-17 7:55:23 AM  

nakmuay: Arancini, or other types of risotto cake. Mix in a binder and grill/fry/etc.


tangential, but - some months back, I was slightly optimistic seeing arancini on the menu at the "authentic Italian!!!" place my wife likes (that same one who didn't know what a negroni is, nor do they stock Campari) - newp, tough tasteless and awful :( even funnier, they later started serving "mac'n'cheese bites" of which I was highly skeptical... except (modulo texture, obvs.) they taste in every wise how decent arancini should, right down to perfectly fried exterior. good enough!
 
2021-09-17 8:06:02 AM  
I don't like it.  It's one of those "lack of expected texture" things... and no I'm not overcooking it, having it served overcooked.  It's not bad or anything, just not my preference.

It was only a problem once, when a girlfriend cooked it for me as her first fancy homemade meal kind of date kind of thing.  Where of course I wasn't going to say "meh, it's fine, I guess," because that kind of response isn't going to get anyone laid.
 
2021-09-17 8:20:14 AM  
Balls.
 
2021-09-17 8:22:17 AM  
I'm unfamiliar with this concept of "leftover risotto".
 
2021-09-17 8:51:15 AM  
You can barbecue it, boil it, broil it, bake it, saute it. There's risotto-kabobs, risotto creole, risotto gumbo. Pan fried, deep fried, stir-fried. There's pineapple risotto, lemon risotto, coconut risotto, pepper risotto, risotto soup, risotto stew, risotto salad, risotto and potatoes, risotto burger, risotto sandwich.

/ that's about it
 
2021-09-17 9:14:53 AM  
When it cools it will be cuttable. Serve it like polenta.

But that's theoretical. As above, we've never had leftover risotto.
 
2021-09-17 10:10:22 AM  

nakmuay: Arancini, or other types of risotto cake. Mix in a binder and grill/fry/etc.


Agreed on that being the favorite way.

But I'm usually lazy.  Microwave a little stock, pour that over the risotto that you've broken up slightly, let it sit for a minute, then microwave for a minute or so, stir, and let it sit for another minute or two.

You can also form it into balls, and then simmer or bake them in tomato sauce to warm up
 
151 [OhFark]
2021-09-17 4:44:09 PM  

nakmuay: Arancini, or other types of risotto cake. Mix in a binder and grill/fry/etc.


Came to say arancini/suppli. Stuff with fresh mozz and Parm, bread (flour, eggwash Italian breadcrumbs), fry. Eat as is, serve with your preferred red or white sauce, plenty of ways to serve it.
 
151 [OhFark]
2021-09-17 4:50:12 PM  

Oneiros: nakmuay: Arancini, or other types of risotto cake. Mix in a binder and grill/fry/etc.

Agreed on that being the favorite way.

But I'm usually lazy.  Microwave a little stock, pour that over the risotto that you've broken up slightly, let it sit for a minute, then microwave for a minute or so, stir, and let it sit for another minute or two.

You can also form it into balls, and then simmer or bake them in tomato sauce to warm up


I've never seen this done before, but my new job reheats our risotto (originally cooked as normal, garlic, onion, chicken stock, arborio) with about 80/20 heavy cream/chicken stock. My first day when I was told this I was like "the .. fark?". It's actually pretty good, and different enough to be a "new" way to serve risotto. Throw some sun dried tomatoes in there as well and it's pretty nice.
 
2021-09-17 7:45:23 PM  
Deep fry it was the first thing I thought of. But mushroom + risotto soup sounds like a really good idea I hadn't thought of.
 
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