300 g leftover saffron risotto 2 eggs 150 g Grana Padano extra virgin olive oil salt pepper
Preparation
STEP 1
In a bowl, mix the cold rice with the eggs and half the grated Grana Padano. Line an oven tray with baking paper and make the rice timbales using a biscuit cutter. Add a drizzle of olive oil and sprinkle with the rest of the grated Grana Padano, then cook in a preheated oven at 200°C for 15 minutes. Serve the timbales while still warm, with a baby spinach salad.
Easy
4 people
30 min
