Zutaten
- 2 packs of Milanese-style risotto
- 100 g stracciatella cheese
- 50 g sundried tomatoes
- 30 g grated Parmesan cheese
- 30 g clarified butter
- Salt
- Black pepper
- Basil oil
Vorbereitung des Rezepts
1
Cook the rice according to the instructions on the package. Once cooked, stir in a knob of butter and a handful of grated Parmesan cheese until creamy.
2
Transfer the risotto to a container and let it cool completely
3
Heat 30 g of clarified butter in a non-stick pan. Add the cold risotto, press it down firmly, and cook for about 5 minutes until a golden crust forms.
Using a plate, flip the risotto and cook for another 5 minutes on the other side until crispy.
4
Plate and garnish with fresh stracciatella, sundried tomatoes, and a drizzle of basil oil.
