Learn how to reheat risotto so that all of your hard work won't go to waste and you can enjoy your delicious leftovers! In this article, I'm going to show you all of the best methods to bring your risotto back to life! So go ahead and make as much as you want without worrying about having too much!
How To Reheat Leftover Risotto
Risotto is a decadent rice-based dish that is both creamy and comforting. There's a reason it is so popular- it is delicious!
It's hard to imagine that you could ever have leftovers of this warm and cozy dish, but it happens! Here's how to reheat your leftover risotto so that it won't go to waste!
Jump to:
- How To Reheat Leftover Risotto
- How To Store Risotto
- Can Risotto Be Frozen
- Best Methods For Reheating Risotto
- How To Reheat Risotto On The Stove
- How To Reheat Risotto Using A Steamer
- How To Reheat Risotto In The Oven
- Reheating Risotto In The Microwave
- Tips For Reheating Risotto
- Make Some Risotto Fritters
- 🥘 Best Risotto Recipes
- 📖 Recipe Card
- 💬 Comments & Reviews
If you want to learn more about the best method for making risotto, go ahead and take a look at my guide on how to make risotto! You can also check out the best rice for risotto, mushrooms for risotto, and what to serve with risotto!
How To Store Risotto
Of course, risotto is best when it is freshly made. However, if you happen to have some leftovers in the pan then you can easily keep them in the refrigerator! Simply place the risotto into an airtight container and store it in the fridge for up to 5 days (unless it contains meat, then you should eat it within 3 days).
Can Risotto Be Frozen
Unfortunately, risotto does not hold up well to being frozen. The texture can change quite drastically, causing your rice to get too hard and take on a grainy texture.
Best Methods For Reheating Risotto
There are a few different ways to reheat risotto. My personal favorite methods are to reheat your rice on the stove or in a steamer. However, you could also use the oven or microwave if needed.
How To Reheat Risotto On The Stove
Reheating risotto on the stove is my favorite method. It results in a creamy and delicious dish that is almost just as good as when it was freshly made!
- Heat. Add 2 or 3 tablespoons of broth (or water) per 1 cup of leftover risotto into a saucepan and bring it to a simmer.
- Add. Once the liquid is simmering, lower the heat to medium and add in the leftover risotto.
- Stir. Heat and stir for a few minutes, or until the risotto has reached a creamy consistency again.
How To Reheat Risotto Using A Steamer
- Boil. Prepare your steamer basket and bring it to a boil.
- Place. Place your risotto onto a plate and set the entire plate into the steamer.
- Close. Put the lid on the steamer.
- Steam. Reduce the heat to low and allow the risotto to steam for a few minutes, making sure to stir it every minute.
How To Reheat Risotto In The Oven
- Preheat. Preheat the oven to 300°F (150°C) and lightly grease the bottom of a baking dish.
- Add. Spread your risotto into the prepared dish and pour in 1-2 tablespoons of broth or water for every cup of risotto.
- Cover. Cover the baking dish with aluminum foil.
- Heat. Bake for 10-20 minutes, stirring halfway through (and adding more broth if needed).
Reheating Risotto In The Microwave
Using the microwave to reheat your risotto isn't ideal, but it will work if you're in a pinch and just looking for a quick lunch.
- Add. Place your risotto into a heat-safe container and pour in 1-2 tablespoons of broth or water per cup of risotto.
- Cover. Cover the container with a paper towel that is damp.
- Heat. Microwave in 30-second increments, making sure to stir between each one.
Tips For Reheating Risotto
- Broth can easily add some flavor back to your risotto, but you can also use water.
- Avoid using the microwave if you are reheating a seafood-based risotto (as the seafood could become rubbery).
- Add some butter or freshly grated Parmesan to help add some flavor!
Make Some Risotto Fritters
Did you know that you can use your leftover risotto to make some completely delicious risotto fritters? Plus, they are easy to whip up!
- Heat. In a pan, heat some olive oil or canola oil.
- Mix. Lightly beat 1 egg and add it to the risotto. Stir the mixture together, only using enough egg so that you can easily form the risotto into balls.
- Roll. Use your hands to roll the risotto into balls and then roll them in breadcrumbs, ensuring that they are fully coated.
- Fry. Once the oil is hot, fry the risotto balls. (Alternatively, you can pop them in the oven and bake them at 350°F (180°C) for about 15 minutes).
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Which method do you like to use for reheating your leftover risotto? Leave a comment down below and let me know what you think!
🥘 Best Risotto Recipes
- Butternut Squash Risotto - This decadent risotto recipe is loaded with fall flavors!
- Prawn Risotto - If you're a fan of seafood, this risotto uses a seafood broth and is packed with prawns!
- Crab Risotto - Can you get any more gourmet than crab and risotto combined?
- Parmesan Risotto - Parmesan risotto is a classic base recipe that is perfect for any occasion!
- Mushroom Risotto - Add some mushrooms for a rich and earthy flavor!
- Pea & Mint Risotto - This pea and mint risotto is a tasty copycat variation of Gordon Ramsay's iconic dish!
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📖 Recipe Card
How To Reheat Risotto: Crab Risotto (+Tips For Serving The Best Leftovers!)
Ingredients
Quick Crab Stock (optional)
- 1 tablespoon olive oil
- 1 medium onion (peeled and roughly chopped)
- 1 medium carrot (sliced)
- 1 rib celery (sliced)
- 1 large tomato (chopped, or use an 8 ounce can crushed or diced tomatoes)
- 1 bay leaf
- each, salt & pepper (to taste)
- 8 cups water
- 1 ½ lbs crab shells
Crab Risotto
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon shallots (or white onion - minced)
- 2 cloves garlic (minced)
- 1 ½ cups Arborio rice (or Carnaroli rice)
- ¼ cup white wine (dry white wine)
- 8 cups seafood stock (quick crab stock instructions are above - may use between 6 to 8 cups)
- 2 cups crab meat
- 2 tablespoon butter (more, as needed)
- 2 tablespoon mascarpone cheese (or use softened cream cheese)
- zest of 1 whole lemon
- each, salt & pepper (to taste)
- parmigiano cheese (freshly grated, to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Quick Crab Stock (optional)
- Heat a large stockpot to medium-high, then add olive oil, onion, carrot, celery, tomato, bay leaf as well as salt & pepper. Saute until the onion is translucent.
- Add in 8 cups of water and crab shells, bring to a boil. Allow to boil for 10 minutes.
- Reduce heat and simmer for 20 minutes, then strain out the crab shells, vegetables and spices. Reserve broth and keep on medium heat for use in the risotto.
Crab Risotto
- Bring a large frying pan to medium heat, add olive oil, shallots (or onion) and garlic. Cook until shallots are softened (1-2 minutes). Add the Arborio rice (or Carnaroli rice), cook (stirring occasionally) for 1-2 minutes before adding dry white wine.
- Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third to half of the crab stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
- Add the remaining crab stock in ladled increments, allowing the rice to slowly absorb the liquid until the arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once broth is added).
- Add the crab meat, butter, mascarpone cheese, lemon zest and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
- Adjust the seasoning (if necessary), serve and garnish with large lump crab, parmigiano and green onions, dill, or parsley (if desired).
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