In my family I was in charge of preparing risotto when we fancied something different to vary the delicious rice my mother. Now that we are two diners calculate cost me well rations, so I always do more and ends overrunning a lot to be able to seize. A good start for those leftovers can these rich samosas spicy grilled risotto.
The cold risotto is a perfect compact texture to use fill-in this kind of mini pies inspired by Asian cuisine, but we could use another mixture of leftover rice us another dish, combined with ingredients that we like. In this case we start from a sweet potato risotto to which we add a bit of spice for flavor and a little more grace sauce.
- Preparation time | 50 minutes
- Difficulty | Average
- 1 cup risotto that we left over
- 1 package phyllo sheets or brick,
- one roller goat cheese,
- 1 clove garlic,
- 1 onion,
- 400 g of chopped or crushed tomatoes,
- 1-2 tablespoons sauce,
- Black pepper, salt, extra virgin olive oil.
Making samosas spicy grilled resotto
Chop the garlic fine and onion, fry in a pan with a drizzle of olive oil and a pinch of salt and add the tomato and harissa. Cook over medium heat until the sauce thickens and reduces. Season to taste and let cool.
Working with a sheet of phyllo or brick at a time, leaving the other well covered. Cut each into three long strips and brush with olive oil. Having at one end, leaving a space at the edges, a spoonful of risotto. Top with a spoonful of salsa, a little goat cheese and add Pimineta. Close enveloping the filling from the bottom, folding the dough over itself forming a triangle.
Continue with the remaining dough and filling, sealing samosas treating them well but gently. Heat some olive oil in a good griddle or skillet over medium heat and cook in batches, without overfilling the space. Rotate to cook on both sides until browned to taste.
The samosas spicy risotto can be shared between two or four people for a simple dinner, for example with a salad, or serve pecking on a more substantial meal. We can make them smaller brick cutting the dough into narrower strips, but must take some skill to not break the shaping. They can be prepared in advance for having to cook only in the moment, as they are best freshly made.