Risotto will freeze for up to 1 month. Defrost before reheating.

Another use: Shape any leftover risotto into small balls with a piece of mozzarella inside (a slice of mozzarella string cheese works well), coat in egg and breadcrumbs and shallow-fry.

-grainlady

Thank you Grainlady! I always forget how much it makes. It's too much for the two of us. We have a potluck next weekend, and dishes were asigned by alphabet. We have our choice of salad, vegetable or potato dish. Our DSIL makes a wonderful butternut squash risotto, so I was thinking all I would have to do is buy and cook the squash and add it.

Tami

I'd try it before taking it to a party. I've never frozen it, but find it hard to believe it would be close to the same quality, thawed and reheated. Risotto is finicky!

"----but find it hard to believe it would be close to the same quality---"

It may not be the same quality, for some risotto, it may get better after freezing.

dcarch

This post was edited by dcarch on Fri, Jun 21, 13 at 17:48

Oh so THAT's the secret to good risotto - freeze it! Who knew.

Well, I haven't gone shopping yet. Maybe I will make a fresh batch for the pot luck, or maybe I will just do scalloped potatoes, if I can find my recipe with flour sprinkled on the layers and heavy cream poured over to about half way up the dish.

And then we can have risotto out of the freezer here at home later!

I am totally undecided about everything right now. We just brought the RV home from the dealership where it has been for a month waiting on parts for the cab a/c. The "house" a/c works fine, but it's gonna be warm driving! I had the fridge and freezer stocked for the summer then had to unload it all for the a/c. It has to go back in July when the part finally gets here. Good thing we will be eating out a lot while we are gone! I'll cook for the pot luck, and breakfast, maybe a sandwich for lunches and that will be all. I love RV rallies! Lots of good food, fun and great people.

Tami

I just made porcini risotto last tues for my husbands birthday dinner. The classic traditional needs to be served immediately when done. I made way too much on purpose, : )
A traditionalist will say leftovers are no good but that is total bull. The next day, when nice and thick from fridge chilling, I made balls rolled in panko like grainlady. Flattened a bit like a fat burger, froze a few. Freezes fine. I have had trouble in the past with the grains becoming a bit hard with pan searing, so i re-heat first covered in a low 300 oven till hot, then crisp quick in pan.
Wed night, for a left-over meal, i wrapped the 'flattened balls' in proscuitto, baked then broiled crispy. yum.
If frozen in a clump it just needs extra moisture like stock, heated slow and covered.
We have a vintage Airstream. Love it. Amazing how efficient that tiny kitchen is, and it is the size of my half-bath!

sleevendog - I have no doubt that frozen leftovers can make great risotto cakes. However, I understood Tami's question to be about using it as "risotto" and that's what I questioned. I googled and found plenty of discussions, with many saying it doesn't work well and others qualifying how to use it, such as thaw in the fridge and not in the microwave, etc. Since I have no first-hand experience freezing risotto, I simply recommended trying it first to see if she's happy with the results before taking it to a party which is the last place you want a failure.

I'm envious of your RV - I've never had a strong urge to buy an RV, but when the occasional thought strikes I'm always googling vingage Airstreams!

This post was edited by foodonastump on Sat, Jun 22, 13 at 8:46

Yeah, your right. I probably did not address the initial question so well. I just made risotto so i went a bit nutty with suggestions. I'm packing up right now for the mountains where my garden is. A bit off the grid so i have to think 'outside the box'. (wood heat, wood fired grill, wood fired hot tub). I prep everything here at home. I was going to prep a 'risotto packet' for the lamb shank for tonight but we over-did the risotto all week...two dinners and lunch left-overs...
I made a potato packet instead. And potato salad and foccacia that needs a bit of potato.
(and pickles, and a greek cucumber salad, lol, and pasta salad, and a cold salmon salad, and a fruit salad, and a goat cheese rolled in chia seed and then fresh herbs)

The potato packet for the grill is foil, two layers formed in a pie plate, lined with parchment. The bottom is slices of raw sweet potato, onion, rosemary and evoo. I took half of my cooked potatoes for the salad and smashed them and layed them on the base and closed the parchment, then secured the foil tight. It will go right on the non-flame part of the grill. I could have done the same with the risotto and considered it but we over did the risotto all week. The sweet potato would give enough moisture to 're-heat' the risotto. Would have been great with the lamb. Instead i froze most of the left-overs for another quickie meal in a few weeks. Probably slow heat in the oven, covered, with maybe smoke roasted pork from a recent grilling/smokin'.

Very sad about RV fires on the road. I do see it often and wonder what happened...
Husbands 45min commute took 4 hours last night, stuck on the GW bridge...an RV fire.
We took one long memorable road trip all over the southern states a few years ago. Crazy fun. Propane left on? Jolted a stove burner? An appliance left plugged in? Sad.

Wow! We don't see or hear of many rv fires. Almost everyone we know travels with the propane on for the fridge and freezer. Especially the full timers. It could also have been electrical from the engine compartment. There have been a few recalls on fridges and I can't remember why right now. Have a great trip! I'll either freeze it or we will eat it tomorrow for dinner. I still don't know what I want to fix. And it's going to be hot all week so I know there will be a lot of cold dishes.

Tami