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Old 02-11-2007, 12:30 PM   #11
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Join Date: May 2006
Location: England
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Arancini......mmmmmmmmmm, do they have them with ragu in the middle in Roma too? we get Ragu and mozzerella fille ones, but mozzerella ones are the best, imo!

They are well worth trying, and I think they make a great lunch with a big salad, as they fill that void that a green salad alone doesn't.

In omnibus amor et iustum
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Old 02-12-2007, 05:26 PM   #12
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Location: Galena, IL
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I agree that leftover risotto just doesn't taste all that good. It is more the texture that suffers rather than the taste. That's why I try to turn it into something different (and yes, I've made those rice balls with it. Yummm Yumm, but the frittata is easier). But don't ask my husband. He'll eat it for many meals, just nuked.

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Old 02-12-2007, 06:18 PM   #13
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Posts: 316

Originally Posted by cjs
Seal your risotto in a FoodSaver bag and gently simmer it in water until heated thru.
You've got the best idea yet. I do this and find that if you HAVE to reheat risotto, this is the way to do it. Keeps it from drying out and heats it perfectly.
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Old 03-02-2007, 06:56 AM   #14
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risotto frittata

form into patties, dust in flour, shallow fry in hot oil...delicious.

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Old 03-02-2007, 07:41 AM   #15
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"form into patties, dust in flour, shallow fry in hot oil...delicious." - sounds like a winner.

or make croquettes...

an old cook, still learning new tricks!
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