Italian Roll

Prep 10 min

Cook 10 min

Ready in 20 min

This Italian sushi-style roll uses leftover risotto, prosciutto, and cheese for a creative appetizer that feels elevated but is totally doable at home.

Ingredients

1 heaping cup (250 mL) leftover risotto, cooled (see cook’s tip)
2 oz. (60 g) mozzarella cheese, sliced into matchsticks
¼ cup (60 mL) sun-dried tomatoes or roasted red peppers, drained and julienned
3-4 basil leaves
3-4 slices prosciutto
Optional: Balsamic vinegar glaze

Directions

Lightly grease the barrel and plunger of the Easy Roll Maker.
Fill both sides of the barrel with the risotto, then press the plunger into both sides to make space for fillings.
Add the mozzarella, tomato or red pepper, and basil evenly along the divots.
Reattach the plunger, close and latch the barrel, then lock on the end cap.
Turn the plunger until it’s past the threads, then gently press until you feel resistance
Place 3–4 pieces of prosciutto, slightly overlapping, on a cutting board to create an 8" x 8" (20-cm x 20-cm) rectangle. Press the rice roll onto it, aligning the ends.
Roll up the prosciutto.
Slice the roll into 8–12 pieces. Drizzle with balsamic glaze before serving, if you’d like.

Yield:

2 servings

Cook's Tips:

You can use a boxed risotto mix instead of leftovers! An 8-oz. (250-g) box will make about 2 rolls, or 4 servings. Cook the risotto according to the package directions, and let it cool to room temperature before using.