biig wrote:
> Has anyone frozen or reheated risotto? I would like to make a large
> batch so we can have it several times without standing at the stove so
> long each time...Thanks...Sharon

Reheated risotto loses consistancy, lacking the mouth feel that risotto
right off the stove has. I have no idea how it freezes, having never
attempted it. Some make it in a pressure cooker to avoid the long
stirring time. I'll eat leftover risotto, typically for breakfast, but
it just isn't the same.

Jessica