Puff pastry filled with leftover risotto, smoked provola and speck, a perfect recipe to discover what to do with leftover risotto. The puff pastry stuffed with rice made from leftover risotto was born in my home as a recovery recipe, every time risotto remains for one reason or another, just like the Rice tart made with leftover risotto, a Risotto in a puff pastry crust or the Savory pastries with leftover risotto. A few days ago I had, for example, a bit of Pecorino, onion and honey risotto left over and not wanting to waste it, I saved it for the next day, already knowing I would make an easy but tasty and very flavorful recipe.
So almost at lunchtime, with the risotto, a sheet of puff pastry and little else, I prepared a delicious dish that the whole family enjoyed!
Did you also have leftover risotto? Try this recipe and you will see how simple it is to reuse leftover risotto. Before you go to the kitchen, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups leftover risotto (mushroom, tomato, artichoke, etc… as long as cooked and cold)
- 5.3 oz smoked provola cheese (or cheese of your choice)
- 3.5 oz speck (or prosciutto)
- 1 roll puff pastry
- as needed egg (beaten for egg wash)
Tools
- Oven
- Baking tray
Preparation
To prepare this dish you can use any type of leftover risotto or cook one specifically, but in that case let it cool completely.
Unroll the puff pastry, spread the risotto over half of the surface and then, depending on the type of risotto, choose which cheese and sliced meat to use.
I chose to use smoked provola and speck, but you can choose prosciutto, mortadella, pancetta, sweet provola, mozzarella — in short, whatever you prefer.
Fold the free half of the pastry over the risotto and seal the edges well.
Brush with beaten egg, sprinkle with some seeds if desired, make a few small cuts on the surface to decorate and let the steam escape, and bake in a convection oven at 356°F for about 20-25 minutes or until you achieve the golden color you want.
Remove from the oven, let cool slightly and serve still warm and oozing.
