Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Roesti
Serve
How it's done
Roesti
Cook the rice in boiling salted water for approx. 20 mins. until soft, drain. Mix the rice in a bowl with the cheese and egg, season. Heat half of the butter in a non-stick frying pan. Add the rice, fry for approx. 5 mins., stirring occasionally. Shape the rice into a cake, continue to cook (uncovered) over a medium heat for approx. 10 mins. until a golden crust forms. Place a large, flat plate on top of the pan. Tip the rice roesti out onto the plate. Add the remainder of the butter to the pan, slide the rice roesti back into the pan with the uncooked side facing down, cook for a further 10 mins.
Serve
Tear the burrata, serve on top of the roesti with the tomatoes and baby spinach, season.
| Note: | This risotto roesti can also be made using leftover risotto. For 1 roesti you will need approx. 400 g of cooked risotto, then simply mix in the egg without the cheese. |
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