Yes, you can make chicken risotto ahead of time, but it may require a little extra attention when reheating.u003cbr/u003eu003cbr/u003eTo make chicken risotto ahead of time, prepare the recipe as usual but stop cooking it a little bit earlier than usual, so the risotto is a bit underdone. Then, transfer the risotto to a large, shallow container and spread it out so that it cools quickly and evenly. Once it's cooled, cover the container and store it in the refrigerator for up to two days.u003cbr/u003eu003cbr/u003eWhen you're ready to serve the risotto, transfer it to a pot or saucepan and add a bit of chicken broth or water to loosen it up. Reheat the risotto on the stovetop, stirring frequently until it's heated through and creamy. If the risotto has become too thick, you can add a bit more broth or water until it reaches your desired consistency.u003cbr/u003eu003cbr/u003eIt's important to note that when reheating risotto, you may need to add a bit more liquid to the dish as the rice grains will have absorbed most of the liquid during the initial cooking process. Additionally, reheated risotto may not have the same texture as freshly made risotto, but it should still be delicious.u003cbr/u003eu003cbr/u003eu003cbr/u003e