Seasonal ingredients, but also what's left in the pantry and in the fridge, a few handfuls of rice, a little care and the magic is done. Risotto is all we want now to savor pumpkin, mushrooms, cheese and legumes giving the dishes fragrance and richness. Even better if the goodness prepared, it can turn into a quick lunch the next day with a few leaps in the pan and a drizzle of oil or butter.
A little makeup: if you want to build the next day jump rice that has the shape of a cake, flatten it and shape it into a dish pressing it a little. Then heat a knob of butter in the pan and heat it one side at a time for about three minutes. In the last minutes of cooking, sprinkle to taste with grated cheese so that it melts.

Ideal recipes? Risotto with ribs, al tarragon with prawns and artichokes, Milanese style, with artichokes and pecorino, yellow with vegetables, with pumpkin and beans, a Bonarda and cabbage orange hood, with beans and radicchio, with bresaola and scimudin, risotto of pumpkin with orecchiette, with apples and curry, preed with spices with risotto, with peas, mint and green apple, green risotto, vegetarian, of pumpkin, zucchini and gorgonzola, with pears and radicchio red, creamy of pumpkin and milk, to the lemon with bresaola and rocket, with finferli and sbrinz, with olives, to the yellow pumpkin, with sausage, rustic with champignons, to potatoes with salamelle, with lentil and bacon cream, with peas, rustic in red wine, with cavolini, parmigiana in risotto, raspadura, with radicchio and plums, with cabbage and ribs, alle annurche and provolone, to the perfumes of the South, to the pumpkin and crescenza, with thistles and sausage, with speck and bitto apples, with nuggets and spicy tomato, smoked and sunflower seeds, with Renetta apple and gorgonzola natural, a licorice with partridge sauce and chanterelles and with pumpkin and fried sage.

Here are our risottos that are also good to jump