Stuffed Risotto Roll

Ingredients

• 300 g Risotto rice (Arborio or Carnaroli) (Short-grain rice)
• 60 g Butter (Divided: 40 g for cooking, 20 g for final binding)
• 1 c. à soupe Olive oil
• 1 piece Onion (Finely chopped)
• 100 ml Dry white wine
• 800 ml Vegetable broth (Prepared hot)
• 200 ml Tomato coulis
• 10 leaves Fresh basil leaves
• 80 g Grated Parmesan (Divided: 40 g in the risotto, 40 g at the end)
• 1 piece Egg (Lightly beaten)
• 150 g Fresh spinach leaves
• 150 g Cooked ham (Thinly sliced)
• 100 g Hard cheese (such as Emmental or Gruyère) (Sliced)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the risotto

   Melt 40 g butter with 1 tbsp olive oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent (≈ 3 min).

   Time: PT5M

2. Cooking the rice

   Add the risotto rice, stir for 1 min until it becomes translucent. Deglaze with the white wine and let the liquid evaporate.

   Time: PT3M

3. Adding the broth and the coulis

   Add a ladle of hot broth, stir until absorbed. Incorporate the tomato coulis and basil leaves. Repeat (one to two ladles at a time) until the rice is creamy and al dente (≈ 18 min).

   Time: PT18M

4. Finishing the risotto

   Remove the saucepan from the heat, stir in the remaining 20 g butter and 40 g grated Parmesan. Mix until the mixture is smooth and glossy.

   Time: PT2M

5. Cool the risotto

   Transfer the risotto to a large dish to cool to room temperature for at least 30 min.

   Time: PT30M

6. Incorporate the egg and remaining Parmesan

   When the risotto is warm, lightly beat the egg and pour it over the rice. Add the remaining 40 g Parmesan and mix quickly. Remove the basil leaves.

   Time: PT5M

7. Form the risotto rectangle

   On a sheet of parchment paper (≈ 40 cm), spread the risotto into a rectangle 28 × 33 cm, 1 cm thick.

   Time: PT5M

8. Add the filling

   Lay the spinach leaves overlapping slightly over the rice, leaving a free margin all around. Place the ham slices on the spinach, then the hard cheese slices at the edge closest to you.

   Time: PT5M

9. Roll the risotto

   Using the parchment paper, roll the rectangle onto itself to form a tightly sealed roll. Fold the ends of the paper like a candy, make several back‑and‑forth motions to smooth the roll.

   Time: PT5M

10. Wrap and refrigerate

    Wrap the roll in cling film, then place it back on the parchment. Put on a perforated baking sheet and refrigerate for 2 h to firm up.

    Time: PT2H

11. Bake

    Preheat the oven to 180 °C. Place the roll (still in its parchment) on a baking sheet and bake for 30 min until golden.

    Time: PT30M

    Temperature: 180°C

12. Rest after baking

    Remove the roll from the oven, let it warm for 40‑50 min outside the oven before removing the parchment.

    Time: PT45M

13. Slice and serve

    Transfer the roll to a cutting board and cut into slices about 2 cm thick. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g