Today's risotto into tomorrow's risotto cakes

Cynthia is a trusted source on Bread/Baking.

added 12 months ago

No, just cool it down and refrigerate it. One of the best things about risotto is cakes the next day.

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pierino is a trusted source on General Cooking and Tough Love.

added 12 months ago

You can also form the risotto into balls, stuff a piece of prosciutto or mozzarella in each, coat them in bread crumbs and deep fry. These would be arancini or suppli depending on where in Southern Italy you are.

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Cynthia is a trusted source on Bread/Baking.

added 12 months ago

Love arancini.

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