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    Saffron risotto and Grana Padano timbales

    Group 393Easy
    Group 3824 people
    T230 min

    Lactose free


    • 300 g leftover saffron risotto
    • 2 eggs
    • 150 g Grana Padano
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    In a bowl, mix the cold rice with the eggs and half the grated Grana Padano. Line an oven tray with baking paper and make the rice timbales using a biscuit cutter. Add a drizzle of olive oil and sprinkle with the rest of the grated Grana Padano, then cook in a preheated oven at 200°C for 15 minutes. Serve the timbales while still warm, with a baby spinach salad.