mangia!
Simple, homemade recipes.

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Risotto fritatta

20 minutes | Serves 4

Risotto fritatta is a quick and easy way to recreate something new from risotto left overs. This dish is great served at room temp and works well as an appetizer, accompanied with a salad as a main, and even travels well in tin foil to make any picnic memorable.

Ingredients
1 egg per cup of cooked risotto
Parmesan cheese and/or any cheese you have in the refrigerator
Salt and pepper
2 tablespoons of butter
Optional: Any fresh herbs you have add color and flavor.

Instructions
Turn on broiler. Crack eggs over mixing dish filled with risotto leftovers. Stir in cheese, salt, and pepper and mix. Heat 1-2 tablespoons butter in oven safe frying pan and add mixture to pan. Flatten out with spatula. Mixture should not be over 2 inches thick so plan for a larger pan or pans when needed. Allow to cook over medium-low heat for 10 minutes as risotto gets a golden brown crust. Shake pan every so often to prevent sticking. Next put the pan directly in the oven to broil for 5-7 minutes until top is browned. Allow to cool slightly before cutting.




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