Turn on the induction heat to two notches above low but below medium. 

Place the butter into the pan once evenly heated. 

Put your well-stored risotto into the pan.

Then pour two teaspoons of white vinegar over the dish. 

Stir them for about two to four minutes. 

Heat your service bowl in the microwave. This process keeps the dish from cooling quickly. 

Drizzle a teaspoon of olive oil at the last minute of the preparation. 

Serve and enjoy.