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Riso al salto
Crisp fried saffron risotto cake
Riso al salto: Milan's crisp golden cake of leftover saffron risotto
In Milan, nobody throws away risotto alla milanese. The next day it is pressed into a hot buttered pan and fried until it forms a thin, crackling golden disc, flipped "al salto" (with a jump) like a pancake. Old Milanese trattorie near the Brera district served it late at night after the theatre, and it is still a favourite way to use up saffron risotto. The cheese in the leftover risotto is usually made with animal rennet. Chef's tip: use cold risotto straight from the fridge and press it thin; warm or thick risotto won't crisp and falls apart when you flip it.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 ⅛ lb leftover saffron risotto (risotto alla milanese)cold from the fridge
- 1 oz butter
- ⅔ oz Parmigiano Reggiano or a vegetarian hard cheesegrated, to serve
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Method
0/5 doneStep 1: Melt half of ½ oz butter in a 24 cm non-stick frying pan over a medium-high heat until foaming.
Step 2: Add 1 ⅛ lb leftover saffron risotto (risotto alla milanese) and press it into a thin, even layer about 1 cm thick with the back of a spoon.
1 minStep 3: Cook for 6–8 minutes without moving it, shaking the pan now and then, until the bottom is a deep golden crust and the cake slides when you shake. Common mistake: flipping too early; if it sticks, it isn't ready.
8 minStep 4: Slide it onto a plate, add the rest of the butter to the pan, then turn the cake back in, crisp side up. Cook for 5 minutes more, until the second side is golden.
5 minStep 5: Slide onto a board, scatter with ⅔ oz Parmigiano Reggiano or a vegetarian hard cheese and cut into wedges. Serve hot.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 14 g
- Carbs
- 60 g
- Fat
- 24 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does riso al salto take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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