Risotto bake with a melting cheese centre, using leftovers
Published on 2 December 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
You have probably had leftover risotto of some kind in the fridge that nobody wants reheated. Here is how to use it successfully.
INGREDIENTS
Leftover risotto
1 mozzarella
1 egg
1 piece cheese of your choice
Grated Parmigiano
I had red radicchio and sausage risotto, looking rather unappealing.
I add 1 whole egg and mix well.
I line a small cake tin with parchment and firmly level half the risotto in it.
I slice a mozzarella and dry well.
I coat each slice in grated Parmigiano.
I cover the entire surface, adding other cheese pieces.
I cover with the remaining rice, levelling and pressing lightly with a spoon.
I sprinkle with grated cheese and a few knobs of butter.
I bake at 180°C for 15/20 minutes until a golden crust forms.
Serve hot: cutting into it reveals a flavourful, melting centre.
INGREDIENTS
Leftover risotto
1 mozzarella
1 egg
1 piece cheese of your choice
Grated Parmigiano
I had red radicchio and sausage risotto, looking rather unappealing.
I add 1 whole egg and mix well.
I line a small cake tin with parchment and firmly level half the risotto in it.
I slice a mozzarella and dry well.
I coat each slice in grated Parmigiano.
I cover the entire surface, adding other cheese pieces.
I cover with the remaining rice, levelling and pressing lightly with a spoon.
I sprinkle with grated cheese and a few knobs of butter.
I bake at 180°C for 15/20 minutes until a golden crust forms.
Serve hot: cutting into it reveals a flavourful, melting centre.
Original source: https://incucinaconlilly.com/2014/12/02/tortino-di-risotto-dal-cuore-filante-ricetta-svuota-frigo/
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