Saffron risotto and Grana Padano timbales
Ingredients300 g leftover saffron risotto
150 g Grana Padano
extra virgin olive oil
PreparationIn 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.