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This past hotline question may be helpful: http://www.food52.com/hotline...
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If you absolutely have to make it so far ahead, I'd recommend you choose a different type of rice dish. Pilau is much more forgiving than risotto, and doesn't mind being reheated.
Imho most of the "risottos" served in restaurants are not real risottos, because making this dish ahead always makes it fall short of the sublime experience one expects when thinking of "Risotto."
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