Dh was away, so I used Thermy to make mushroom risotto, usin gthe recipe in the Fast and Easy cookbook. I used half dried porcini mushrooms and half fresh mushrooms. Unlike last time, this time I let it stand for 5 minutes, and it was lovely.
I put the leftover risotto, when cold, in the fridge. The next day, I made arancini - deep fried risotto balls - and some Tzaziki to serve with it. Thermy helped out again, making the tzaiki, and making the breasdcrumb/parmesan/parsley coating. Very good. They could have done with a bit more seasoning, so I'll do that next time...remembering that I want to do it while the lefotver risotto is still warm, or certainly befor it goes into the fridge overnight.
I couldn't eat them all, despite pigging out. I put the remaining cooked balls in the fridge, and I've just eaten them cold. They were amazing! If they were smaller, they would make excellent cold buffet or picninc food... they'd need to be mini scotch egg sized I think.
I had toyed with the idea of making some risotto balls and freezing them, before the deep frying stage. Maybe I'll have enough leftover next time to try that.