Well I made ristto for the first time (yeah!) after about a year of procrastinating, and well just being too intimidated by it to even make an attempt, I finally overcame my fears, threw caution to the wind and made it! (You know what it wasn't so scary after all, you just need to pay close attention to it!)It turned out great, the only problem is we have leftovers. Is there any way to revive this dish to what it once was?
I know there is a recipe for leftover risotto rolled into balls, stuffed with mozzarela, rolled in breadcrumbs and fried. Sounds great but I'd rather have my risotto back!