Your Choice of Leftovers
- In a saucepan, soften the onion in the butter without browning it. Add the rice and cook for 1 minute while stirring, to coat well with the butter. Deglaze with the wine and reduce until almost dry.
- On medium heat, add the hot broth, about 1 cup (250 ml) at a time, stirring frequently between each addition until the broth is completely absorbed. Season with salt and pepper. Cook for a total of 18 to 22 minutes or until the rice is al dente, adding broth as needed.
- Add the cheese, stirring until melted. Add your choice of leftovers. Adjust the seasoning. For a creamier risotto, add a little butter
Risotto is served as an appetizer or main dish, ideally in warm, shallow bowls, sprinkled with freshly grated Parmesan cheese, unless it is made with fish or seafood. Risotto, like pasta, is very versatile. For a very flavourful risotto, Italians sometimes add a slice of Gorgonzola cheese.
Leftovers... of everything!
Well done, you’ve used up leftovers in this risotto! But, of course, after this meal, you may have risotto leftovers to contend with. In which case, you can make delicious risotto croquettes!