The gratinated risotto in an air fryer, an easy and quick-to-prepare leftover dish.
For this recipe, we used zucchini risotto cooked in a pressure cooker but you can also use other risottos like mushroom, parmesan, etc.
I have to thank Paola from the group “recipes with the air fryer” (if you want to join us, you’re welcome on Facebook) for this recipe, very appetizing and perfect for the whole family.
Being a leftover recipe, you can use the cheeses you prefer in the filling and use ham or other cold cuts to make it even tastier.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for gratinated risotto in air fryer:
- 1.3 lbs leftover risotto
- 6 slices scamorza cheese (classic or smoked)
- slices cooked ham (optional)
- 2 tbsps grated parmesan
- 2 tbsps grated parmesan
- 2 tbsps breadcrumbs
Tools for gratinated risotto in air fryer:
- 1 Air Fryer
- 1 Bowl
- 1 Baking Pan
Steps for gratinated risotto in air fryer:
This recipe is very easy and quick to make, we used leftover risotto, but you can use risotto made specifically for this recipe.
Once the risotto is made, let it cool to room temperature.
Place the risotto in a large bowl, add the parmesan, and mix well.
Line the base of a springform pan with parchment paper (make sure the pan fits and there’s a small gap between the pan and the air fryer basket for optimal heat circulation).
Put half of the rice mixture in the pan and flatten the risotto well with the back of a spoon, then add the scamorza slices and, if desired, the cooked ham, finish with the remaining risotto, flatten it well.
In a small bowl, place the grated parmesan and breadcrumbs and mix well.
Spread the obtained mixture over the entire surface of the risotto.
Cook at 392°F (200°C) for about 15 minutes, until a nice golden crust has formed.
Remove the pan from the fryer, let it rest for a few minutes before serving the gratinated risotto.
