Ingredients
- 300 g of leftover risotto (any type: mushroom, saffron, vegetables, etc)
- 1 egg
- 2-3 tablespoons of grated cheese (parmigiano or pecorino)
- Breadcrumbs (as required)
- Extra virgin olive oil or butter to grease the moulds
- Salt
- pepper
- Mozzarella or another stringy cheese (optional, if you want a stringy centre)
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