Cooking Instructions
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Step 1
Preheat the oven to 220 degrees C (425 degrees F).
Step 2
Slice the
Mozzarella Cheese (7 slices)
.
Step 3
Wash and finely chop the
Fresh Parsley (to taste)
.
Step 4
Wash and finely chop the
Fresh Chives (to taste)
Step 5
In a bowl mix the
Risotto (5 cups)
with whatever extra filling you're using. In this case I had leftover grilled vegetables.
Step 6
Add the fresh parsley and fresh chives and mix again.
Step 7
Place the risotto in a well buttered baking tray and with your hands press the risotto down until is smooth and compacted.
Step 8
Add a layer of
Tomato Sauce (1 1/4 cups)
enough to cover all the risotto surface.
Step 9
Add the sliced mozzarella cheese to cover all the tomato sauce.
Step 10
Bake in a preheated oven at 220 degrees C (425 degrees F) for 20 minutes.
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