Risotta al Salto
(AKA Risotto Milanese)
This is a wonderful way to use up leftover risotto, particularly simple risottos such as Risotto Parmesan or Risotto Milanese. The exterior is crisp and golden brown, while the interior remains creamy and soft. You really do not need an exact recipe to create this dish if you follow a few basic principles. I find a cast iron frying pan works best for this recipe if you have one.
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INGREDIENTS
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2 Cups Leftover Risotto
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4 Tablespoons Butter
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Grated Parmesan Cheese
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INSTRUCTIONS
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In a heavy saucepan, heat the butter until it is bubbly hot.
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Press the risotto into a disc no more than 1/2 an inch thick in the pan.
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Let the risotto cook (otherwise it will crumble when you flip it) and until the first side becomes crispy and golden brown.
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Turn over to cook the other side.
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Once both sides are golden brown (Photo above), sprinkle it with grated Parmesan cheese and serve.