I love making a super garlicky mushroom risotto. It woulda been way better with some thyme, but I am fresh out! There is something so relaxing about stirring a pot of risotto, and waiting for it to absorb more stock before adding another scoop full.
Once the risotto has been eaten and leftovers have been cooled, pack it up and stick it in the fridge. The next morning is go-time. Get out a nonstick skillet (I’ve attempted this in my fairly nonstick cast iron pans with disastrous results, I’d suggest teflon or ceramic nonstick coating). Just pop it in the skillet, with maybe a little butter if you swing that way, and let it sit for a while. I cook mine on 4/10 on my stove. As the risotto heats up, it’ll soften and begin to loosen up a little.
I cook it until it starts to let go of the pan a bit, which is usually when it develops a deep golden brown color, none of my photos show the correct coloration of the risotto. I just got too impatient that morning. When the risotto comes out of the pan, crack a couple eggs in and fry those however you see fit. I like super runny with crispy bits on the edges.