The frittata di riso may have been born of Italians’ ability to repurpose leftovers in admirable ways, but in this recipe you’ll cook arborio rice so the grains are plump and moist. As it happens, using fresh rice makes for a soft and tender omelet that has just a bit more body to it than if you used eggs alone.

You could toss in several add-ins, such as grated Parm; chopped parsley or spinach; diced zucchini; bits of ham; even pine nuts. But we like the simplicity of this pantry-friendly dish, because it calls for so few ingredients and costs so little per serving.

Serve with a salad of bitter greens.

Frittata di riso

2-3 servings


  • 1/2 cup uncooked arborio rice
  • Kosher salt
  • 4 large eggs
  • 1 medium shallot
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • Paprika (sweet or hot)
  • Hot sauce or Sriracha, for serving (optional)


Place the rice in a medium saucepan. Add a generous pinch of salt and enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then reduce the heat to medium; cook for 15 minutes or just until the rice is tender and plumped. Drain through a fine-mesh strainer, discarding the cooking water.