You are|Are|Again} looking for inspiration recipes risotto frittata that are unique? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious risotto frittata should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of risotto frittata, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare risotto frittata good wherever you are, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings required exist for prepare

1. Prepare 4 eggs
2. Use 1/2 cup Arborio Rice
3. Prepare 1 cup vegetable stock
4. Prepare 1/2 red capsicum sliced fine
5. Prepare 1 medium onion sliced fine
6. Prepare 2-3 garlic cloves crushed
7. Prepare 1/4 cup mushroom chopped fine
8. Prepare 3 Tbsp olive oil
9. Prepare 2 Tbsp butter
10. Take 1 Tbsp grated Parmesan cheese
11. Prepare As per Taste Salt
12. Prepare as per required Pepper

When cool, run a knife around the skillet edges to release the frittata. Invert onto a work surface and cut into wedges. Place the rice in a medium saucepan. Use a skillet with an oven-safe base and handles.

How to cook Risotto Frittata:

1. In a pan simmer the stock until further used.
2. In another pan heat 1 Tbsp oil, add chopped onions and on low flame cook until softened, add crushed garlic, salt, and pepper and cook for 2-3 mins.
3. Add Arborio rice and first coat for 2 mins well, then gradually add the stock each time ensuring the Arborio rice is cooked a little, the stock would be absorbed and finally when it’s al Dante, then set aside.
4. In a separate pan heat oil and butter and add mushrooms and cook until golden in color. Set aside and add sliced red capsicum and grated Parmesan cheese.
5. In a bowl break the eggs and add 8 tbsp chilled water and beat well.
6. In a pan heat rest of the oil and butter and add the Risotto, add the beaten egg and tilt the pan in such a way that the egg is spread evenly and covers the Risotto, cook covered for 2 mins until set and set aside.
7. Plate with basil leaves and enjoy a hot and filling meal
8. Done and ready to serve!

Combine pancetta and oil in a large frying pan and turn the heat to medium. In a medium bowl, beat the eggs, salt, pepper, and oregano or basil just until blended. In a medium skillet, melt the butter or heat the oil over medium heat and pour in the eggs. Spoon the rice, cheese, prosciutto, and onions over the eggs and reduce the heat to low. In a medium sized bowl, beat together the eggs, milk, herbs, pecorino cheese, salt and pepper.

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