Risotto is best made fresh. The rice doesn't reheat well and more often than not, reheated risotto will overcook and become sloppy. So do bare this in mind when saving leftovers. Transfer any leftovers to sealable containers. Make sure the mushroom risotto has fully cooled before sealing and storing in the fridge for up to 2 days. Cooled risotto will set and become hard. Reheat by returning to the pan with a little hot water and stir until heated through and piping hot. (Please note that proper cooling and reheating is essential for rice dishes).