Everyone loves a rich, creamy risotto. But big, pricey bags of special arborio and carnaroli rice take up precious pantry space, and unless you’re making enough risotto for an army, you’re going to have leftover grains. So we asked a panel of pro chefs from around the country for other ways to make your way through your risotto rice—beyond risotto.
“leftover salmon”? I understand these words individually, but not when placed in this order… 😉
I can be bought with rainbow/steelhead trout.