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.
Sweating your veggies is easy: simply put your prepped vegetables in a pot on low heat. Keep the lid on, and let them cook slowly. By keeping the lid on, you use their own liquid to “sweat” (aka steam) them. The technique is called à l’étouffée in French cooking, and it leads to soups and bisques with depth of flavor. You can also apply this to purees that are part of other dishes—like mashed potatoes, for example.