Ingredients for 1 person:
50 g of risotto (left from the day before)
10 g of egg
5 g of grated Parmigiano Reggiano cheese
5 g of Extra Virgin Olive Oil
For the Balsamic Vinegar Mayonnaise:
1 g of Dijon Mustard
10 g of Soy milk
20 g of sunflower oil
2 g of Balsamic vinegar aged 5 years
For the decoration:
Dried raw ham (Prosciutto)
Mix the left risotto with the egg and the cheese.
Heat a non-stick pan with a drizzle of oil.
Create little wafers of rice and fry on both sides.
Prepare the mayonnaise by mixing all the ingredients in a bowl with a blender. Once it is compact enough, pour it in a pastry bag and decorate the rice wafers. Finish with the ham crumble, the balsamic pearls and a few Sakura leaves.
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