I've been experimenting with risotto, mostly because I need to use frozen chicken/turkey stock before replenishing after thanksgiving carcasses. I use arborio rice from Sprouts, chopped garlic and shallots, some 2-buck chuck sauvignon blanc, the stock, and then some parm.
4 of 5 attempts have taught me i need to exercise more patience and a ladle more stock -- a bit al diente.
i'm using only a 1/2-cup of rice. yields more than me, a single guy, can eat as a side.
Is it worth making double and trying to store and reheat?