What to do with leftover Risotto from this weeks CHALLENGE??

[Nay-nay]

Who has been risottoed this week?? & never wants to see it again!... for a while. Once you have eaten fresh risotto you'll be spoiled and turn your nose up at reheated risotto. Or maybe yours is sooo good you don't have leftovers. You could intentionally make more then you need to make the following tasty offerings:
Tamara Milstein in her Risotto cook book suggests
Arrancini or Suppli
These a little crumbed croquettes. Use any flavoured cold leftover risotto and shape tablespoons of it into ovals. Arrancini has mozzarella cheese poked into the middle but Suppli has none.
Dip them into beaten egg and breadcrumbs and chill until ready to fry. Deep fry until golden brown. Serve hot.
For a more substantial snack, serve with Napoli sauce.
Risotto Cakes
A traditional Italian way of using up leftover risotto. Add egg so it holds together.Flatten the cold risotto into thin patties about 10cm across and fry in butter or oil until crisp. Serve topped with stirfried veges and fish, chicken or beef.
Use as a Quiche or Pie Crust
Instead of pastry for a quiche. Press cold risotto firmly into buttered pie/quiche dish and bake at 200^oC for 10 mins. Then proceed with the rest of your filling recipe.
Any other ways???....

[Chelsea (Thermie Groupie)]

I love these ideas.  I have some risotto left over from tonight (just a basic pumpkin, mushroom and baby spinach) and wasn't overly keen to have it reheated tomorrow. 

Do you think the Arrancini or Suppli would work with shallow frying?

[Nay-nay]

I love these ideas.  I have some risotto left over from tonight (just a basic pumpkin, mushroom and baby spinach) and wasn't overly keen to have it reheated tomorrow. 

Do you think the Arrancini or Suppli would work with shallow frying?

I don't see why not. May get a bit stuck on bottom of pan??? Let us know 

[Katya]

I blanch savoy cabbage leaves for a minute or so and then stuff them with a tablespoon or so of the risotto and pour over tomato sauce (made in the TMX, possibly with chili added depending on how strongly flavoured the risotto is) and bake in the oven for 20 minutes.

I think you should be able to steam the stuffed leaves in the Varoma and then just pour over the sauce at the end.

[Thermomixer]

You can shallow fry and even bake the arancini.

You can add cooked flaked fish to the mix for the risotto cakes too

[judydawn]

I do a tuna pie with a rice base so that would probably be quite nice as well, especially if it was made with leftover mushroom risotto. Just press it up the sides and base of a 22 cm greased pie plate (doesn't need to be baked at this stage), flake a small can of tuna (175g?) over the rice, reserving the liquid. To this liquid add 2 beaten eggs, 120g grated cheese, 200g milk, 1/4 tspn dry mustard powder, 1 dessertspn chopped parsley and a small chopped onion or 3 spring onions. Pour over the tuna and bake in a moderate oven for 1 hour or until firm.

Of course the filling could all be done in the TMX - once summer comes it is probably something I would have with a salad so must keep it in mind and try it myself.

Some nice ideas being put forth - I love doing things with left-overs.

[brazen20au]

it would be an interesting twist on my bavarian beef crust pie http://brazen20au.blogspot.com/2008/07/old-favourite.html

we never have enough left to do anything with lol

[Nay-nay]

You can shallow fry and even bake the arancini.

You can add cooked flaked fish to the mix for the risotto cakes too

Mmmmm baked sounds much better!

[Chelsea (Thermie Groupie)]

I do a tuna pie with a rice base so that would probably be quite nice as well, especially if it was made with leftover mushroom risotto. Just press it up the sides and base of a 22 cm greased pie plate (doesn't need to be baked at this stage), flake a small can of tuna (175g?) over the rice, reserving the liquid. To this liquid add 2 beaten eggs, 120g grated cheese, 200g milk, 1/4 tspn dry mustard powder, 1 dessertspn chopped parsley and a small chopped onion or 3 spring onions. Pour over the tuna and bake in a moderate oven for 1 hour or until firm.

Of course the filling could all be done in the TMX - once summer comes it is probably something I would have with a salad so must keep it in mind and try it myself.

Yummo!!! I made this for dinner tonight JD with some leftover pumpkin and pea risotto (I picked the pumpkin out though). It was very tasty and my family gobbled it all up despite not being fans of tuna.  I didn't read your description properly and missed putting the reserved liquid in, but it was still lovely and didn't seem to affect it.  This would be a great recipe to put in the seafood section when you have a moment (I don't think it's there ).

These are my rough (very rough) conversions that I did tonight to go with your recipe - although there may be a better way.
chop parsley and spring onion sp 8, 3 sec - set aside.
chop cheese sp 8, 4 sec - set aside with parsley and spring onion.
Add eggs and whisk at sp 3, 10 sec.
Add everything back in as well as milk and mustard powder and mix on sp 3, 20 sec.

Thanks again JD - A lovely recipe. 

[judydawn]

Chelsea, you are not going to believe this but I was going to make this tomorrow and had forgotten I had even posted this rough version of the recipe.  How timely was that.  Will do it and post the recipe later tomorrow. 

22/1/10 - posted in Seafood

[Chelsea (Thermie Groupie)]

Thanks JD.  I had to search hard to find it as I only vaguely remembered you discussing a pie recipe with a rice base.  I really don't like making extra work for you but it is really lovely and if you are making it tomorrow anyway . . .   

[judydawn]

No worries Chelsea, it will be my pleasure.  Thanks for trying it.  So many people say they don't like canned tuna but you can do so many wonderful things with it.  I never eat it with a salad like I would with canned salmon but in a casserole or pie it is a cheap and healthy ingredient. 

[achookwoman]

I do a similar dish to JD's.   Rice pie crust (risotto) filled with a cheese sauce to which has been added asparagus and hard boiled egg.   Sprinkled with bread crumbs and baked.

[judydawn]

Sounds nice for summer with a salad Chookie.

[Thermomixer]

More great ideas should come from this bump - thanks Chelsea (and others)