Risotto in puff pastry crust made with leftover risotto, the perfect recipe if you don’t know what to do with the rice you have left over. Have you often wondered what to do with leftover risotto? Although it’s true risotto rarely remains, sometimes it can happen: so what do you do? Simple: you turn it into something tasty and different like a rice cake made with leftover risotto or a filled puff pastry with leftover risotto or you prepare some savory pastries, using a nice roll of homemade puff pastry. The other day I had made a bit of parmesan risotto and I overdid the quantities, so I had a plate left. In the evening, to avoid wasting it, I prepared this risotto in a pastry crust, with a gooey and delicious center, as good as our pistachio puff pastry risotto.
Curious? Let’s go to the kitchen, I’ll share one of my tricks to rescue a good plate of leftover risotto, turning it into an amazing recycled dish, but before heading to the kitchen I remind you 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: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
Puff pastry crust risotto with leftover risotto: ingredients…
- 1 roll puff pastry
- 2 1/2 cups saffron risotto (or any leftover risotto you prefer)
- to taste cheese (of your choice)
- to taste ham
- to taste milk (or beaten egg)
- to taste sesame seeds
Tools
- Baking pan
Puff pastry crust risotto with leftover rice: preparation
Usually risotto is already quite flavorful, so you really need very little to make this recipe.
Simply unroll the puff pastry and spread the cold leftover risotto over it, covering about two-thirds of the pastry lengthwise.
At this point you could sprinkle some Parmesan only if necessary — I didn’t add it because it was already in the risotto.
You could lay down two or three slices of cooked ham, if it pairs well with the risotto, and fill with a cheese that melts well or one of your choice.
Fold the edges of the pastry inward and, using the baking paper that wraps the pastry, roll it up tightly into a log.
Of course, if you don’t have leftover risotto, you can cook it specifically and use about 3/4 cup (170 g) of uncooked rice, cooked as you prefer.
Brush with milk or beaten egg, sprinkle with seeds as desired, decorate, place on a loaf pan and bake for about 15 minutes in a convection oven at 392°F, checking they don’t burn.
Once it has reached a nice golden color, remove from the oven and serve hot, with its golden, crunchy crust and a gooey center.
Storage and tips
Being a recipe designed to reuse leftovers, I recommend eating these pastries just made or at most the same day, especially if the risotto is from the previous day.
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