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Author Notes: I've never been good with risotto but found a trick today, taking last night's leftovers (that were a little too al dente) and reheating to a perfect texture/ crunch/ lunch! —Laura Coxson
Makes 2 servings
risotto rice (arborio), parmesan cheese, bit of saffron, chicken stock, Italian parsley, salt and pepper to taste, onions, butter
- 1.5 cups Risotto rice (i used arborio)
- 1 onion
- 3 tablespoons butter
- 3/4 cup parmesan cheese
- 5 cups chicken stock
- bit saffron
- Dice onion and add to the butter melting in large saucepan at medium heat, cook for 10 minutes until clear. Add the saffron now (optional).
- While onions are cooking heat 5 cups of chicken stock until boiling then turn off heat and have next to you on stove, ready.
- When onions are clear, add all of the risotto rice and cook for about 4 minutes, stirring so that nothing burns. Add 1/2 cup dry white wine and stir until gone.
- begin adding stock by 1/2 cups, stirring risotto and never letting risotto become dry. I defer to your risotto style for this part! I tend to make al dente. At the very end of stock (about a cup left) add the grated parmesan cheese and another tablespoon of butter. Add salt and pepper as needed, with parsley for color!
parmesan cheese, butter, leftover risotto, crushed red pepper (optional)
- 1/2 cup parmesan, grated
- 1 tablespoon butter
- sprinkle crushed red pepper
- Take your leftover risotto from the night before and depending how much scoop half into a ramekin, or oven-safe dish.
- Sprinkle half the parmesan over the risotto. Repeat by covering with the rest of risotto and another round of cheese, with pat of butter on top. Sprinkle crushed red pepper for spice. Heat in oven for about 20 minutes at 400 F.