Frittata di riso (rice omelette) -Lombardia
Prep time
Cook time
Total time
This recipe produces a crispy crusted rice omelette with a creamy core and spots of oozing cheese. Children adore it and when cut into wedges, it is the perfect meal-on-the-go or picnic food. Cut-up ham may be added if desired. It can also be made using leftover risotto and is a good alternative to a pasta omelette, particularly for the gluten-free crowd.
This dish can also be made with eggs separated and the whites whipped to stiff peaks before adding. It is then baked in the oven at 200C for 25 to 30 minutes until golden.
This dish can also be made with eggs separated and the whites whipped to stiff peaks before adding. It is then baked in the oven at 200C for 25 to 30 minutes until golden.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Lombardia
Serves: 8
Ingredients
- 250 grams risotto rice
- 25 grams Parmigiano-Reggiano cheese, finely grated
- 4 eggs
- 75 grams provola, provolone, caciocavallo or mozzarella cheese, cut into 1 cm cubes
- 20 mls oil
- Sea salt
- Black pepper, finely ground
Instructions
- Bring a large pot of salted water to boil. Add the rice and cook for the time indicated on the package, usually about 20 minutes.
- Drain the rice in a sieve and let it cool.
- Mix the Parmigiano-Reggiano cheese with the eggs and provola cheese. Add salt and pepper to taste. Add the cooled rice and stir throughly to combine.
- Heat a large frying pan over high heat. Add the oil.
- Then add the rice.
- Reduce the heat to medium and cook for 8 minutes or until golden on bottom. Place a lid or plate on top of the rice and invert the omelette onto the lid.
- Slide the omelette back into the pan and cook for another 5 minutes or until golden.
Recipe by Living a Life in Colour at http://www.livingalifeincolour.com/recipes/frittata-di-riso-rice-omelette-lombardia/