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

I don't know much about reheating it (I have done it but it never tasted
as good on the first day). However, there might be ways to reduce your
time at the stove. More and more often, I hear you don't need to stir
*constantly*. It's okay to not stir it much at all.

And maybe it woudl work to cook a large batch and *just before* it is
truly vooked, take it the part you want to reserve. So that reheating
equates finishing cooking it, rather than overcooking. But I've never
done that. Might eb worth an experiment, though.