Name: Exactly How To Reheat Risotto
Cook time: 4 min
Total time: 4 min
Ingredients: 1 portion risotto; 1 portion stock (or water)

Table of Contents

A freshly cooked risotto is delicious, creamy, and thick.

But after a stint in the fridge, it turns from a velvety bowl of heaven to a dry stodgy mess.

Is it possible to restore your risotto to its former glory?

I experimented with six different risotto reheating methods to see what works best.

In a rush? Here’s the short answer:

The best way to reheat risotto is on the stove. First, heat 2-3 tablespoons of low-sodium stock or water for each cup of leftover risotto. Once hot, reduce the heat to medium and add the risotto. Reheat the risotto for 3-4 minutes until it’s nice and creamy again. Stir frequently while reheating.

A note on my experiment

Not pictured: fritters and sous vide risotto

My go-to risotto is ham, pea, and mint (if you haven’t tried it, you’re missing out).

One Sunday night, I cooked a massive batch for dinner and kept the leftovers for my experiment.

The next day I tested these reheating methods:

On the stove (my favorite method)
In the microwave (okay for a quick lunch)
In the oven (a bit dry)
In a steamer (worked really well)
By making risotto fritters (super tasty)
Using sou vide (a little fiddly)

The stove was easy, quick, and produced great results – it’s my pick.

If you’re looking for something different and you have a bit of time on your hands, definitely try the risotto fritters – they were super yum.

Reheating risotto on the stove

To reheat risotto on the stove, heat 2-3 tablespoons of low-sodium stock or water for each cup of risotto. Once hot, reduce the heat to medium and add the risotto. Stir the risotto for 3-4 minutes (for one portion) until it’s nice and creamy again.

Bigger portions of risotto will take longer to heat, but remember to keep stirring periodically to prevent the bottom from catching.

How to reheat risotto on the stove:

Heat 2-3 tablespoons of stock or water for each cup of risotto in a pan. Use a low-sodium stock to avoid over-salting your dish.
When the stock is hot, reduce the heat to medium.
Add the risotto and stir gently for 3-4 minutes until the liquid is incorporated and the rice is heated through. 3-4 minutes is for one portion. If you have more risotto, it will take longer.
Remove the pot from the stove and serve immediately.

Stock adds a lovely flavor to your risotto, but water will work in a pinch.

Adding a little butter, milk, or cheese to the risotto will also help revive its flavor.

The extra liquid will restore your risottos creamy consistency. If you think you need more than 2-3 tablespoons, feel free to add more as you’re heating the risotto.

If you prefer a crispier texture, use less liquid and add some oil to the pan. You can then saute your risotto and crisp the rice.

My verdict

Out of the six methods I tried, heating the risotto on the stove was my favorite.

It was easy to adjust the amount of liquid to achieve the consistency I wanted, and I could taste the dish as I was heating it to adjust the seasoning.

The end result was almost as good as the day before.

Reheating risotto in the microwave

Spoon a portion of risotto into a microwavable dish and add 1-2 tablespoons of water to the risotto. Cover the dish with a damp paper towel or some plastic wrap. Microwave the risotto in 30-second intervals, stirring in each break until the risotto heats through.

How to reheat risotto in the microwave:

Spoon 1-2 portions of risotto into a microwave-safe dish.
Add 1-2 tablespoons of water (or stock or milk) per portion of risotto.
Cover the dish with a damp paper towel or some pierced plastic wrap.
Microwave the dish for 30 seconds at a time, stirring during each break.
Let the risotto rest for a further 30 seconds before serving.

The microwave tends to dry food out, so using a damp paper towel will create steam and keep the risotto moist.

You can also use plastic wrap to trap moisture. Just remember to poke a few holes in it to prevent the pressure from building up.

Most risotto variations heat okay in the microwave, but I would avoid using it to heat seafood risotto.

Seafood tends to get super rubbery in the microwave.

My verdict

I think the microwave gets a bad rep when it comes to risotto.

True, the risotto will be nothing like a freshly cooked one (mine was a bit mushy), but if all you want is a quick lunch, I think the microwave is fine.

The key is not to overheat the risotto, which is why I recommend using such short bursts of heat.

Reheating risotto in the oven

Preheat the oven to 300°F (150°C). Spread the risotto out in an oven-safe dish, adding a tablespoon of water or stock per cup of risotto. Cover the dish tightly with foil and heat for 10-20 minutes. Don’t forget to stir the risotto halfway through. Add a little extra stock if the risotto appears dry.

How to reheat risotto in the oven:

Preheat your oven to 300°F (150°C) and spread the risotto out in an oven-safe dish.
Add a tablespoon of water or stock per cup of risotto and stir it in.
Cover the dish with foil to trap the moisture.
Place the dish in the oven and heat for 10-20 minutes, depending on portion size.
At the halfway mark, stir the risotto and add a little more stock or water if required.

If you’re worried about the risotto sticking to the bottom of the baking dish, grease it with some butter before adding the risotto.

Towards the end of heating, a good tip is to remove the foil and sprinkle some fresh cheese over the risotto so it melts.

My verdict

This method worked okay, but I found the reheated risotto slightly stodgy.

And I didn’t like the fact you couldn’t check on the progress often, which meant I had less control over the final outcome.

For a smaller portion of risotto, I wouldn’t recommend the oven.

But if you have a big portion and the oven is on anyway, it can be okay.

Reheating risotto in a steamer

Set up your steamer and bring the water to a boil. Put a bowl or plate of risotto into the steamer and replace the steamer lid. Reduce the heat to low and steam the risotto for 2-3 minutes, stirring occasionally. Check that the risotto isn’t too dry. Add a little stock or water if required.

How to reheat risotto in a steamer:

Set up your steamer and bring the water to a boil.
Place a bowl or plate of risotto into the steamer (or line the steamer with parchment paper and put the risotto on top).
Replace the steamer lid.
Reduce to low heat and steam the risotto for 2-3 minutes, stirring the risotto every minute.

If you’re using parchment paper, don’t cover all the holes in the steamer, or you’ll stop the steam from getting through.

I would also poke some holes in the parchment paper.

Stirring the risotto helps it heat evenly. Without stirring, the middle will take longer to heat up, and you may overcook the rice on the outside.

My verdict

I was pretty surprised at how well this method worked.

It was really quick, which meant the risotto didn’t overcook.

And the steam added some much-needed moisture back into the dish.

I’d definitely try this method out if you have a steamer big enough to fit a portion of risotto in.

Reheating risotto by making risotto fritters

Take the risotto out of the fridge and mix in just enough egg to enable you to shape the risotto. Roll the mixture into discs or balls and cover them with bread crumbs for extra crunch. Heat some oil in a pan and fry the balls. Alternatively, bake the risotto fritters on a tray in the oven at 350°F (180°C).

How to reheat risotto by making fritters:

Whisk an egg and mix it into your leftover risotto. You just need enough egg so you can shape the risotto.
Roll the mixture into balls and cover them with bread crumbs.
Heat some oil in a pan and deep-fry the balls. You can also make disc-shaped fritters which you can shallow fry.

If you don’t want to fry the fitters, you can bake them. Preheat your oven to 350°F (180°C) and bake the risotto fritters for 15-20 minutes or until the coating is crispy.

An easier option is to make risotto cakes.

Skip the breadcrumbs and shape the risotto mixture into patties, which you can pan-fry on high heat.

For added variety, add cheese, extra meat, some tomato sauce, or whatever ingredient takes your fancy!

There are no hard and fast rules to follow, so feel free to experiment.

My verdict

No reheated risotto will be perfect; it just isn’t possible.

So, if you can’t stand the thought of eating day-old risotto, this is the perfect solution.

And it’s fun too!

Reheating risotto using sous vide

To reheat the risotto using sous vide, put your risotto into a heat-proof bag and add a little butter or stock. Seal the bag and put it into a large pot of water that you’ve brought to a boil. Turn the heat down so the water is just simmering, and let the risotto heat for 10-15 minutes.

How to store risotto

Leftover risotto will last for 3-5 days in an airtight container in the fridge. Seafood risotto should be kept for a maximum of 3 days. If you’re planning ahead, cook the risotto for 10 minutes less than you normally would. Then when you reheat it, it won’t overcook.

Once you take the risotto off the stove, you want to cool it quickly so it stops cooking.

I like to spread my risotto out in a thin layer on a baking tray, but you can also just transfer it from the pan into serval smaller containers.

Never leave risotto out at room temperature for more than 2 hours (or 1 hour in hotter climates) – after this, it can start to harbor harmful bacteria.

Can you freeze risotto?

Risotto is not the best dish to freeze. The rice can become a bit hard and the texture grainy. Any veggies you have in the risotto will also suffer. If you do decide to freeze the risotto, use it within one month. It will stay safe to eat beyond that, but its quality will deteriorate.

How to freeze risotto:

Allow the cooked risotto to reach room temperature. You can spread it out on a baking tray to cool more quickly.
Portion the risotto out and scoop each portion into a freezer bag or airtight container.
Remove as much excess air as possible from the freezer bag (if using one).
Label and date the bag or container and place it in the freezer.
Use the risotto within one month of freezing.

I prefer using a freezer bag because you can get rid of excess air, which helps protect the risotto against freezer burn.

Also, you can lay the bag flat in the freezer to save space.

Always make sure the risotto is room temperature before you freeze it.

If the risotto is still warm, condensation will turn to ice in the freezer and ruin the risotto’s texture.

To thaw the risotto, leave it in the fridge overnight or use the microwave.

Summary

The best way to reheat risotto is in a pan with added stock. Alternative risotto reheating methods include the oven, microwave, steamer, and a water bath. Consider making leftover risotto fritters instead of reheating it.