Snacks & Appetizers: Risotto Rolls

I make risotto a lot, mostly because my kids adore it. I make it in large batches so they can take it to school the next day, but sometimes there's a bit left even after that. I've taken to making rolls with whatever I have left. These rolls can be cooked immediately, or you can freeze them and cook them later.


This recipe works with any risotto you have left. Try Parmesan Risotto, Cheddar Risotto, Spanish Risotto, Mushroom Risotto, Hot Pepper Risotto, or any other type of risotto you're fond of.


Ingredients


1 package rice paper
leftover risotto


Directions


Making these rolls is a simple process. First, your risotto must be cold. If it's still warm, it becomes more difficult to shape your rolls. When it's cold, open your package of rice paper. Rice paper is stiff right out of the package. So stiff you won't be able to work with it immediately. You'll need to soak it.


Fill a shallow dish with cool water. Make sure this dish is large enough to fit a single piece of rice paper without bending. If you bend dry rice paper, it will crack on you. Place one piece of rice paper in the water. Let it soak until it is slightly pliable. This can take up to 20 or 30 seconds, but if you leave the rice paper too much longer than that, it will practically disappear on you.


Remove the rice paper from the water and lay it out on a cutting board. Take some risotto and place it in the center of the rice paper. Shape the risotto into a log using your fingers. Fold the rice paper around the risotto on 3 sides, then roll up on the remaining side. Pat the damp rice paper in place the seal the roll.


Place the roll on a fresh cutting board or pan to dry a little. Repeat the process with remaining rice paper and risotto. Line up the rolls beside each other, but don't let them touch or they'll stick together.


At this point, you can either cook them or freeze them. If you freeze them, freeze them individually. Once they're completely frozen, you can put them in a bag or container together, but don't let them touch while freezing or you'll never be able to get them apart.


Whether you freeze them or not, cooking them is the same. Warm 3 tbsp of oil in a pan over medium heat. Place the rolls in the pan, not touching each other, and cook until golden brown on each side. The risotto is already cooked, so you only need to crisp up the rice paper.


Drain on paper towels, drizzle with soy sauce or honey garlic sauce, then serve warm.