Slice the Mozzarella Cheese (7 slice)
Wash and finely chop the Fresh Parsley (to taste)
Wash and finely chop the Fresh Chives (to taste)
In a bowl mix the Risotto (1 kilogram) with whatever extra filling you're using. In this case I had leftover grilled vegetables.
Add the fresh parsley and fresh chives and mix again.
Place the risotto in a well buttered baking tray and with your hands press the risotto down until is smooth and compacted.
Add a layer of Tomato Sauce (300 milliliter) enough to cover all the risotto surface.
Add the sliced mozzarella cheese to cover all the tomato sauce.
Bake in a preheated oven at 220 degrees C for 20 minutes.