Non-VegetarianLombarda cuisine Main Course

Risotto al Salto

Name: Risotto al Salto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Lombarda
Ingredients: 500 g leftover cold risotto alla milanese; 40 g Butter; 30 g grana padano; 1 pinch Black pepper

Risotto al salto is a crisp, golden pancake made by pan-frying leftover chilled saffron risotto in rich butter until crunchy outside.

🇮🇹Italy· Lombardy

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Difficulty: Medium
Calories: 480 kcal

Ingredients

0 of 4 gathered

Servings

500 g leftover cold risotto alla milanese — chilled overnight in the fridge
40 g Butter — unsalted, preferably clarified butter
30 g grana padano — finely grated
1 pinch Black pepper — freshly cracked

Equipment

•20 cm non-stick frying pan
•Flat plate or flat lid
•Flexible spatula
•Baking parchment

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 22 g
carbs: 58 g
fibre: 1 g
protein: 11 g
calories: 480 kcal

Instructions

1
Ensure the leftover saffron risotto is thoroughly chilled directly from the fridge.
2
Divide the cold rice into two equal portions on baking parchment.
3
Press each portion firmly into a compact, flat disc about 1.5 cm thick.
4
Melt half the butter in a non-stick frying pan over medium heat.
5
Slide one rice disc carefully into the pan once the butter foams.
6
Press the surface gently with a spatula to keep the grains tightly bound.
7
Fry undisturbed for 6 to 8 minutes until a deep golden, crackling crust forms.
8
Place an inverted flat plate over the pan and flip the rice disc swiftly.
9
Add a small knob of butter to the pan and slide the disc back in.
10
Cook the second side for 5 to 6 minutes until equally crisp and browned.
11
Slide onto a warm serving plate and repeat the process for the second portion.

Chef's tips

The rice must be cold and firm from the fridge so the starches hold the cake together. Clarified butter is ideal because it browns without burning during the long frying time. Do not move or shake the pan early in cooking, or the delicate crust will break apart.

Ingredient substitutions

Grana Padano → Parmigiano Reggiano
butter → clarified butter (ghee)

Storage

Eat immediately for best texture; leftover fried cakes can be refrigerated in an airtight container for up to 1 day.

Reheating

Reheat in a dry frying pan over medium heat for 3 to 4 minutes per side to restore crispness.

Common mistakes to avoid

•Using warm or freshly made risotto, which turns to mush instead of forming a cohesive cake.
•Flipping the disc too early before a solid, hardened crust has developed.
•Cooking over excessive heat, which burns the exterior while leaving the centre cold.

Serving suggestions

Serve immediately while hot and crisp alongside a bitter chicory or radicchio salad.Top with a spoonful of melted Gorgonzola dolce for an indulgent Lombard variation.