Risotto is such a cozy and comforting meal. It’s best served immediately after its final rest, but it can be reheated on the stovetop if needed. Store it in the refrigerator in an airtight container for up to 5 days, or you can freeze it in a flattened plastic storage bag. Freezing risotto in ice cube trays also works well. When you’re ready to reheat and eat, add a little chicken broth or water to a saucepan and then add in the rice. Cook the risotto until most of the liquid has absorbed and the rice is heated through and hot. Adding a lid can be helpful. Once you’re done reheating, serve with more cheese, of course!
This leftover risotto can also be made into carbonara arancini, which are little breaded and fried rice balls. Roll the cooled rice into balls, then cool them in the fridge on a sheet tray. Once chilled and set, they can be coated in egg, flour, and breadcrumbs and fried.
