It’s probably not a good idea to freeze cooked risotto rice, but if you must, we have three experts who can tell you how to minimise the mush
I have tried various ways to reheat risotto after freezing, but it always turns into a gloopy, starchy, unappetising mess. What am I doing wrong?
Jill, by email
“Freezing risotto will be a bit of a disaster,” says Theo Randall, chef/patron at Theo Randall Cucina Italiana at the Intercontinental in London, “and it doesn’t really work.” The reason for this is that the cooked rice absorbs all the moisture while it’s defrosting, resulting in, well, Jill’s gloopy mess.
It’s also possible her risotto was overcooked to begin with, says Sue Quinn, author of Cheese Please. “Softer grains mean more leached starch, which leaves less leeway for further cooking without it going sticky and pasty.” Then there’s the question of reheating that defrosted rice for too long: “That can over-soften the already-cooked rice,” adds Quinn, so you have to do it “quickly and only until it’s piping hot”.
The reality, however, is that “freezing, thawing and reheating rice will make it squishier whatever you do”, Quinn says, but “if that’s the way Jill rolls”, her best bet is to get that defrosted risotto in the microwave, sprinkle it with a little water or stock, cover loosely, then reheat on high in one-minute intervals, stirring in between, until it’s hot all the way through. “To do this on the hob, put the defrosted risotto in a pan with a splash of hot stock or water, and stir gently over a medium heat for just long enough to distribute the heat.”
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