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Stuffed Risotto Roll
A gourmet and original roll made with creamy risotto, filled with fresh spinach leaves, cooked ham and hard cheese, baked to achieve a golden crust and perfect slices. Ideal for using leftover risotto and impressing your guests.
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Cost Breakdown
Critical Success Points
- • Cooking the risotto to a creamy but al dente texture
- • Incorporating the egg to bind the risotto
- • Tightly rolling the roll
- • Refrigerating for 2 h before baking
Safety Warnings
- • Handle the hot oven (180 °C) with care.
- • Melted butter and hot broth can cause burns.
- • Use a sharp knife to avoid slipping.
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