Theres a reason leftover risotto is not really a thingit gets gluey and broken if you try reheating it.
I wouldnt blame you if thats exactly why you never make risotto at home; what a chore.
But theres actually a less annoying way to make this creamy rice dish.
Its overnight risotto, and its my favorite way to prepare it.
This isnt surprising; many starchy ingredients will act the same way.
She only partially cooks the pasta so its still hard in the middle.
She lets it sit in liquid overnight in the fridge.
It’s a truly stellar mac and cheese designed to be an easier work load.
Its absolutely perfect, and so much faster than the traditional way.
You might be making risotto a lot more starting today.
Heres how to do it.
In a large frying pan, add the olive oil, minced shallot, and salt.
Cook over medium-low heat, stirring occasionally until the shallot is translucent.
Add the rice and stir for about a minute.
Pour in the wine, and stir until its absorbed, about 30 seconds.
Once its absorbed, taste a grain.
It should have a soft ring on the outside and a stiff-chalky interior.
Take the rice off the heat.
This process should only take 10 minutes.
Pour the rice into a storage container and pour a half-cup of the remaining broth over it.
(Pouring the liquid in at this step is optional.
Cover it with a lid and put it in the fridge overnight.
A little broth will have been absorbed but not all of it.
Cook over medium low heat, stirring frequently.
(Theres a half-cup extra broth built into the ingredient list in case you like a looser sauce.)
Stir until the liquid is absorbed but the sauce still pools a bit.
This takes about three minutes.
