Say goodbye to soggy risotto! Learn how to reheat risotto on the stovetop and microwave using this thorough guide. Your leftovers will be perfectly reheated and just as delicious as fresh risotto every time!
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I’m a big fan of making risotto from scratch. It doesn’t matter if it’s a special occasion or an everyday dinner—this creamy, elegant rice dish is incredibly luxurious and always a crowd-pleaser. Plus, customizing the flavors and making the recipe your own is so much fun (say hello to my Beet Risotto and Spring Pea Risotto recipes)!
But what happens when there are leftovers? No one wants to waste them or end up with gloopy rice after a quick zap in the oven.
Thankfully, with this guide on How to Reheat Risotto, your leftovers will be just as good as the fresh batch! There are stovetop, microwave, and oven directions included, as well as a few tips to revive the rice and its wonderful flavors. You’ll never waste the leftovers again!
What is risotto?
Risotto is a classic Italian rice dish known for its rich creaminess and decadent flavors. It’s made with special short-grain rice, like arborio or carnaroli, simmered with broth and stirred constantly to release its starches. It’s often seasoned with ingredients like onions, garlic, butter, and Parmesan cheese; however, the flavor possibilities are endless.
Can risotto be reheated?
Surprisingly, yes, leftover risotto can be reheated! However, because of its high starch content, risotto often becomes gluey and mushy when it’s not reheated properly. Unfortunately, it’s not as simple as warming it in the microwave or on the stove for a few minutes. The reheating technique is more important than you may think.
How to reheat risotto
There are three foolproof ways to reheat leftover risotto: on the stovetop, in the microwave, and in the oven.
Stovetop instructions
Let’s start with the best way to reheat risotto: on the stovetop! This method allows for precise control over the heat. Follow these step-by-step instructions to learn how to reheat risotto in a pan on the stove:
- Heat a splash of broth, water, or white wine in a saucepan over low to medium heat until it’s at a gentle simmer.
- Add the leftover risotto, then use a wooden spoon or spatula to gently stir so it heats evenly and does not stick to the bottom of the pan.
- Continue stirring until it’s heated through and reaches your desired consistency. If it becomes too thick, you can gradually add more liquid to thin it out.
- Once the risotto is heated through and creamy, remove the saucepan from the heat and serve immediately.
Microwave instructions
The microwave is the way to go when you’re looking for the quickest and most convenient way to reheat risotto. The only catch is that this method requires careful attention to prevent it from drying out. Follow these simple steps for successful microwave reheating:
- Transfer the leftover risotto to a microwave-safe dish. To maintain the creamy texture, add a splash of broth, water, or white wine to the dish as well.
- Cover the dish with a microwave-safe lid or plastic wrap, then microwave on medium power in 30 to 60-second intervals, stirring after each interval.
- Continue microwaving and stirring until it’s heated through and at your desired consistency. Be careful not to overheat!
- Once the risotto is heated through and creamy, remove it from the microwave and enjoy immediately.
Oven instructions
Though less common, reheating risotto in the oven is another option. Follow these simple steps:
- Preheat your oven to 300°F and place the leftover risotto in an oven-safe dish or baking pan. If the risotto has thickened, add a splash of broth, water, or white wine.
- Cover the dish with aluminum foil or an oven-safe lid and place it in the oven for 15 to 20 minutes.
- Stir the risotto and continue reheating for a few more minutes, if needed.
- Once the risotto is heated through and creamy, remove it from the oven and serve immediately.
Tips and tricks
- Maintain a gentle heat when reheating risotto, anywhere from low to medium heat. This prevents the rapid evaporation of moisture, which can lead to dry or overcooked rice.
- Risotto tends to thicken as it sits, but it can be revived by gradually stirring in a small amount of warm broth or water. This will help rehydrate the rice and restore its creamy mouthfeel.
- Just like when you’re cooking risotto from scratch, stirring is essential during reheating to prevent the rice from sticking. Use a wooden spoon or spatula to gently stir the risotto as it heats.
- Always cover the risotto during reheating to trap the steam and moisture.
- Don’t walk too far away from the stove, microwave, or oven as the risotto is reheating. You may need to adjust the heat and add more liquid to prevent it from drying out or becoming mushy.
Ways to use leftover risotto
One of my favorite ways to repurpose leftover risotto is by making crispy risotto balls or stuffing it into other dishes! Check out these delicious ideas:
- Arancini – Roll leftover risotto into small balls, stuff them with cheese or other fillings if desired, coat them in breadcrumbs, and fry until crispy. These Italian rice balls make a delicious appetizer or snack!
- Stuffed chicken – Pound chicken breasts until they’re somewhat flat, then spread a layer of leftover risotto on each. Roll up the chicken breasts, secure them with toothpicks, and bake at 350ºF until the chicken is cooked through and the risotto is heated.
- Stuffed mushrooms – Fill portobello or baby bella mushroom caps with the leftover risotto, sprinkle with cheese, and bake until the mushrooms are tender and the risotto is heated through. Serve as an elegant appetizer or side dish.
Storing leftover risotto
Transfer the leftover risotto to an airtight container within 2 hours of cooking the batch (bacteria called Bacillus cereus can form if it sits at room temperature for longer). Store it in the refrigerator for 3 to 4 days.
You can also freeze risotto for 1 month, but keep in mind that the texture may change slightly upon thawing. Divide the risotto into individual portions before freezing, then thaw the leftovers in the refrigerator overnight before reheating.
FAQs
Can you reheat arancini?
If you decide to make arancini (fried rice balls) with your leftover risotto, you can reheat them in the oven or air fryer until they are crispy on the outside and heated through in the middle.
Can you eat risotto cold?
Sure! Risotto is traditionally served hot but is also delightful when it’s cold, especially in dishes like risotto salads or cold appetizers. Remember, the texture and flavor may differ when it’s served cold.
Impressive risotto recipes to try
- Lemon Mascarpone Risotto
- Caprese Tomato Risotto
- Shrimp Risotto
- Roasted Butternut Squash Risotto
- Mushroom Risotto
- Scallop Risotto with Lemon and Sweet Peas
- Creamy Chicken Risotto
- Beet Risotto with Goat Cheese
- Spring Pea Risotto
- Pumpkin Risotto with Goat Cheese
More helpful how-to guides
- How to Make Parmesan Broth (with Rinds)
- How to Freeze Basil
- How to Make Crostini
- Types of Mangoes and How to Use Them
- How to Cook Sausage in the Oven
Did you reheat risotto?
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How to Reheat Risotto
Ingredients
- Leftover Risotto
Instructions
Stovetop instructions
- Heat a splash of broth, water, or white wine in a saucepan over low to medium heat until it’s at a gentle simmer.
- Add the leftover risotto, then use a wooden spoon or spatula to gently stir so it heats evenly and does not stick to the bottom of the pan.
- Continue stirring until it’s heated through and reaches your desired consistency. If it becomes too thick, you can gradually add more liquid to thin it out.
- Once the risotto is heated through and creamy, remove the saucepan from the heat and serve immediately.
Microwave instructions
- Transfer the leftover risotto to a microwave-safe dish. To maintain the creamy texture, add a splash of broth, water, or white wine to the dish as well.
- Cover the dish with a microwave-safe lid or plastic wrap, then microwave on medium power in 30 to 60-second intervals, stirring after each interval.
- Continue microwaving and stirring until it’s heated through and at your desired consistency. Be careful not to overheat!
- Once the risotto is heated through and creamy, remove it from the microwave and enjoy immediately.
Oven instructions
- Preheat your oven to 300°F and place the leftover risotto in an oven-safe dish or baking pan. If the risotto has thickened, add a splash of broth, water, or white wine.
- Cover the dish with aluminum foil or an oven-safe lid and place it in the oven for 15 to 20 minutes.
- Stir the risotto and continue reheating for a few more minutes, if needed.
- Once the risotto is heated through and creamy, remove it from the oven and serve immediately.
Notes
- Arancini – Roll leftover risotto into small balls, stuff them with cheese or other fillings if desired, coat them in breadcrumbs, and fry until crispy. These Italian rice balls make a delicious appetizer or snack!
- Stuffed chicken – Pound chicken breasts until they’re somewhat flat, then spread a layer of leftover risotto on each. Roll up the chicken breasts, secure them with toothpicks, and bake at 350ºF until the chicken is cooked through and the risotto is heated.
- Stuffed mushrooms – Fill portobello or baby bella mushroom caps with the leftover risotto, sprinkle with cheese, and bake until the mushrooms are tender and the risotto is heated through. Serve as an elegant appetizer or side dish.
