rice sqares


For her birthday party Teresa asked us to bring something to nibble with drinks, so…

I put the kettle on to make some stock with a teaspoon of vegetable stock granules. I sautè half a finely chopped onion in a little olive oil, and then add 2 cups of risotto rice (Carnaroli or Vialone Nano). I add 4 cups of stock, bring to the boil, cover and simmer for about 10 minutes until all the liquid is absorbed. I put the rice into a bowl to cool, then add a generous handful of parmesan, herbs ( dried or fresh) and two beaten eggs. I taste for salt and pepper. I put the mixture into a shallow roasting tin lined with baking paper and bake in the oven for 20 minutes (180°C) until lightly coloured. When cool, I cut the “cake” into bite-sized squares. I leave half the squares as they are and wrap the others in a small piece of speck or Parma ham.

PS. Thanks for the nice party, Ter!

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