Rice Tiles

Preparation:

Preparation: Place the cold risotto, a whole egg and the roast sauce in a bowl and mix carefully to mix the ingredients. Spread half of the mixture obtained on the bottom of a rectangular pan, level it well, then cover it with the slices of cheese and the truffle cut into thin strips. Form a regular layer on the filling with the rest of the risotto and press it down using a spoon. Cut the preparation into many squares of equal size, using a moistened knife. Gently lift each square and roll it in the breadcrumbs, making sure that it is completely covered. Heat plenty of olive oil in a pan and fry the rice squares for 4-5 minutes on each side, over moderate heat. Drain them when they are well browned and pass them on a sheet of absorbent kitchen paper to remove the excess oil. Serve hot and sprinkled with a little salt.