Leftover risotto how long

I'm so happy that other people cook as much as I do because sometimes it's a little embarrassing. Whatever, I love leftovers!!

Can you imagine? Would love to live in Italy or France. Oh, one day. I am loving the look of these risotto cakes, Karrie! They look perfect. If you get Julia's cottage, would you consider a time share? Hope you have a fabulous Thanksgiving weekend with your family.

I am sure your table will be filled with amazing dishes. Thanks Katie and yes, that cottage would be perfect as a time share Hope you have a wonderful Thanksgiving too, my friend. Yes, I am one of those people that makes risotto for people for just my husband and I!

These risotto cakes are just fantastic and I can't think of a better way to use up the leftovers. These will always be on my to-make list every time I make a vat of risotto! Thank you Kathleen and I always make way too much of anything food but I love leftovers so it all works out Happy you liked the cakes!

Your email address will not be published. Recipe Video. Easy Risotto Cakes. This quick recipe for Easy Risotto Cakes uses just 5 ingredients and takes less than 10 minutes! A great way to use leftover risotto. Cuisine: American.

Prep Time: 2 minutes. Cook Time: 8 minutes. Total Time: 10 minutes. Servings: 4 servings. Calories: kcal. Author: Karrie Tasty Ever After. Instructions Heat oil in a medium frying pan over medium heat. While the oil is heating up, set up a breading station with three shallow plates with flour in one, the beaten egg in another, and the bread crumbs in the third. Divide risotto into 4 separate but equal portions. Form each portion into a round shape and dip first in the flour, then dip in the egg, then dip last in the bread crumbs.

Place each cake in the hot oil and shallow fry for about minutes on each side, or until browned and crispy. Serve hot as a main or side dish, anytime of the day for breakfast, lunch, or dinner! Bread the cakes and put them in the refrigerator for a few hours until ready to cook or 2. Cook them ahead of time, allow to completely cool, and put in a tightly covered container in the refrigerator for up to 3 days.

Put the risotto in a pan whose bottom you have coated with butter. Then add a little butter on top of the risotto and, if necessary, liquid, like wine, water, or broth. Stir a bit and put to bake. It depends on how much risotto you have, but it will take you about 10 minutes to heat it. Of course, leave it longer if you see that it is still lukewarm. For every 2 minutes or so, take out the risotto and stir it to be evenly heated.

If it is too dry, add more moisture. It is best to store it in a container that you can close with a lid. This will best preserve the flavors. If you do not have a lid, use plastic wrap and close the container well. It all depends on which ingredients your risotto contains, but it will be safest if you keep it in the fridge for up to 3 days. Consume the risotto by all means within three days of preparation. It is not good to freeze risotto. It is possible that after thawing, you will have lumpy rice full of bumps.

The texture will be significantly changed as well as the taste. If you have leftover risotto, you may prefer to put it in the fridge and consume within three days. Do not freeze it. Reheating the leftover risotto is actually very simple, and it will provide you with a delicious meal in minutes.

The only thing you need to be careful about is not to make it too dry, so add liquid to restore the creamy texture. Learn more. How long will a refrigerated risotto stay safe to eat?

Asked 4 years, 2 months ago. Active 4 years, 2 months ago. Viewed 20k times. Improve this question. StevenXavier StevenXavier 1, 1 1 gold badge 7 7 silver badges 15 15 bronze badges. StevenXavier see the "cooked dishes" section of the possible duplicate question response.

Also note that re-heating or "a good nuke" does not make spoiling food safe, nor is aroma a definitive guide. Add a comment. Active Oldest Votes. Improve this answer. ChefAndy ChefAndy 2, 6 6 silver badges 13 13 bronze badges.

Thank you! Your simple comment was much more helpful, especially the second paragraph. I ended up tossing it out. I did debate making some arancini out of them and freezing those to bake off when needed. Also, I wasn't aware something packaged and also so dry had this bacteria. I know a lot of restaurants par-cook their risotto and finish to order. Thanks again bud!